This week for Vintage Thingies Thursday over at Colorado Lady I am sharing a vintage song sheet I picked up at a holiday bazaar. This November the MOPS (Mothers of Preschoolers) group I'm a part of hosted a holiday bazaar. One of the vendors specialized in antiques. She had a few of these cool song sheets. She said they dated back to her childhood which I believe would be the '50s. They were SO neat I had to have one (so did Grace!). I let Grace decide which one and she choose "Oh Little Town of Bethlehem". I wanted to use it in my Christmas decorating so I placed it behind my Nativity scence (fitting, I thought). We even got to use it and sang the song on Day #3 of our Advent Activities.
Every year at Thanksgiving and Christmas I bake the pies, a pumpkin pie and a pecan pie. This year when I went to bake the pecan pie I realized I had everything BUT the pecans! I did have walnuts. So I followed the same recipe replacing the pecans with the walnuts and YUMMY! I think from now on I will make it a walnut pie on purpose!
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Vanilla Extract
1-1/2 cups (6 ounces) walnuts
1 (9-inch) unbaked deep-dish pie crust
Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in walnuts. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes, tap side of pie, it is done when center springs back. Cool for 2 hours on wire rack before serving.
