I made that Bob Andy Pie I mentioned a few days ago. After everyone called or texted in to say they made it home OK I sat down and had a slice. Boy is it good. It's a custard pie with a very thin layer of cinnamon on top and another on the bottom. I couldn't see how the cinnamon stayed on the bottom, considering that it floats so well, but I think I just now figured it out--you brush the crust with egg whites. The cinnamon probably sticks to that when the custard gets poured into the shell.
The three recipes I introduced for Thanksgiving were all greeted with general success. Mom and my sister really liked the corn with sage. After Mom took a bite, she told me that she'd been a little worried about the amount of sage in it, because sage can be so strong. You don't add that until the very end, though, so I guess the affect is minimal (or do I mean "effect?" I can't decide). She copied down the recipe before she left yesterday. Here it is, along with a few comments:
Sweet Corn with Sage
3 T butter or margarine
1 medium onion, finely chopped (1/2 c.)
2 bags (12 oz each) frozen corn
1/4 c. half-and-half
2 T chopped fresh sage leaves
3/4 tsp salt [I used kosher salt]
1/4 tsp coarsely ground black pepper
In a 10-inch skillet, melt butter over medium heat. Cook onion and corn 10-12 minutes, stirring frequently, until onion is tender. [I wound up turning the heat up to medium high after melting the butter because it was taking forever for the corn to thaw out. I'd suggest thawing the corn ahead of time, and then maybe cooking the onion first before adding in the corn.]
Stir in remaining ingredients; reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until flavors are blended. [Turn the heat down before adding the 1/2-and-1/2, or you'll have to add more]
I think this recipe's a keeper. And I thank my sister for finely chopping the onion. I don't chop things fine, and I said so. She heard me from the other room and offered to do it for me. I watched her, so I think I know how to do it now.