Greetings!

Ah, November, the beginning of the holiday season and a month of transition. As we say goodbye to the gorgeous fall foliage and hello to snow, and with December right around the corner, we’re starting to get into the holiday spirit. Freeport Village is a spectacular place to be this time of year as the town starts to bustle with holiday shoppers and light up with holiday cheer.

I’m especially excited to see all the visitors coming to Freeport to shop for their loved ones. Not willing to brave the rush of Black Friday for your holiday shopping this year? Well, there’s still time to get all of your holiday shopping done throughout the rest of December and we’re here to assure you that a relaxing trip is more of a treat than a rushed one.  We’re offering a shopping package now through March, and it’s a great one to use during the holiday season.

It’s time to break out the warm winter jackets, turn up the holiday tunes, brew some hot chocolate and start planning your trip to Freeport. We’re nestled right in the heart of downtown Freeport, perfect for holiday grazing and shopping because we’re within walking distance of much that Freeport has to offer! Embrace the snow and see the lights, we can’t wait to share this holiday season with you at Candlebay Inn.

Warmest wishes, 

Connie Lay, Innkeeper

Pecan Pie

1 3/4 cups white sugar
1/4 cup dark corn syrup
1/4 cup butter
1 tablespoon cold water
2 teaspoons cornstarch

3 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 (9 inch) unbaked pie shell

Directions: 
Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.

In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.

Bake in preheated oven for 45 to 50 minutes, or until filling is set.