 Pecan Pie Delights taste like pecan pie. |  Snowflake dishes, blue and ornaments, white pillar candles, and a lighted ribbon add to the magic of this table setting. |
Walking into the candlelit room—each table decorated with a different Christmas theme—was magical. Women oohed and aahed walking around the large room at the Heartland Presbyterian Church in Clive, Iowa, looking for the table where they would sit. Tables were drenched in traditional colors of red, green, and white, or muted blue satin. One table featured the 12 days of Christmas, another, a variety of snowmen, and still another, reindeer and cranberry glass. My daughter, Emily, had invited me to this women’s event titled “Advent by Candlelight.” She and her friend, Tricia, had volunteered to host a table this year. While Tricia had hosted before, this was Emily's first time.
Hostesses work in twos. They had to provide eight place settings: china dessert plates, coffee cups, sugar bowl and creamer, plus water goblets, a centerpiece, candles, and table favors. Each guest at our table took home a holiday ramekin filled with chocolates covered in silver foil. I had helped Emily pack three boxes to transport to church. Others used large laundry baskets or plastic containers. The church provided the coffee, tea, water, cream, sugar, insulated carafes, and water pitchers. Emily had left two hours before the beginning of the event to meet Tricia to set up.
Emily baked these heavenly Pecan Pie Delights (recipe following) which are easy to mix up—no fussing with a separate crust. The batter is mixed like a muffin, but tastes like a pie, soft and chewy on the inside. Tricia’s chocolate fondue created the perfect contrast of tastes and textures. The fondue was served in glass bowls surrounded by strawberries, pound cake, marshmallows, and pretzels for dipping.
After enjoying dessert and meeting a few of my daughter’s friends, the program began. We learned the background for and sang a number of Christmas Carols accompanied by a talented pianist. A free-will donation was taken for Cross Ministries, which assists with housing loans, utilities, personal care items, and more, for those in need. This event was a wonderful way to start the Advent season. I will cherish this experience and the memories I made at “Advent by Candlelight.”
Hostesses work in twos. They had to provide eight place settings: china dessert plates, coffee cups, sugar bowl and creamer, plus water goblets, a centerpiece, candles, and table favors. Each guest at our table took home a holiday ramekin filled with chocolates covered in silver foil. I had helped Emily pack three boxes to transport to church. Others used large laundry baskets or plastic containers. The church provided the coffee, tea, water, cream, sugar, insulated carafes, and water pitchers. Emily had left two hours before the beginning of the event to meet Tricia to set up.
Emily baked these heavenly Pecan Pie Delights (recipe following) which are easy to mix up—no fussing with a separate crust. The batter is mixed like a muffin, but tastes like a pie, soft and chewy on the inside. Tricia’s chocolate fondue created the perfect contrast of tastes and textures. The fondue was served in glass bowls surrounded by strawberries, pound cake, marshmallows, and pretzels for dipping.
After enjoying dessert and meeting a few of my daughter’s friends, the program began. We learned the background for and sang a number of Christmas Carols accompanied by a talented pianist. A free-will donation was taken for Cross Ministries, which assists with housing loans, utilities, personal care items, and more, for those in need. This event was a wonderful way to start the Advent season. I will cherish this experience and the memories I made at “Advent by Candlelight.”
Pecan Pie Delights
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter or margarine, melted
2 eggs
Preheat oven to 350 degrees F. Grease and flour or use cooking oil spray on two 12-cup or one 24-cup miniature muffin tin. (You can bake two batches.) Mix pecans, flour, brown sugar, melted butter or margarine, and eggs in a medium-sized bowl until well combined. Fill muffin cups 3/4 of the way full. Do not overfill. Bake for for 17 - 18 minutes until the edges are slightly browned and the tops spring back. Let cool one minute and remove from pan. Note: To prevent sticking, do not let cool in pan longer than a minute. Cool on wire rack.
Yield: 24 mini muffins.
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter or margarine, melted
2 eggs
Preheat oven to 350 degrees F. Grease and flour or use cooking oil spray on two 12-cup or one 24-cup miniature muffin tin. (You can bake two batches.) Mix pecans, flour, brown sugar, melted butter or margarine, and eggs in a medium-sized bowl until well combined. Fill muffin cups 3/4 of the way full. Do not overfill. Bake for for 17 - 18 minutes until the edges are slightly browned and the tops spring back. Let cool one minute and remove from pan. Note: To prevent sticking, do not let cool in pan longer than a minute. Cool on wire rack.
Yield: 24 mini muffins.
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