Thursday, November 22, 2012

My Thanksgiving Day Menu

Thanksgiving Morning:
It is just after 2:00 A.M. – I am having my first cup of coffee and spending a minute to visit you before I start my day. Here is a quick photo I snapped when I got up, to share with you.

I was so excited about today that last night I could hardly fall to sleep. I woke moments before 12:00 A.M. not feeling sleepy at all. I told myself that the next time I woke up I would get up, knowing that by that time I was sure to be waking from a deep sleep, which I did. Nevertheless, promises are promises, and now that I am up, I am delighted to be starting my day.
~ My Thanksgiving Day Menu ~
Turkey
Gravy made with heavy cream ~ (A special treat for the holiday)
Sausage Stuffing ~ (My recipe)
Mashed Potatoes
Elegant Scalloped Corn
Cranberry Sauce ~ (See Jessica’s Post)
Yams
Fresh Homemade Rolls
Fruit Salad
Served with: Sparkling Cider
~ Desserts ~
Date Nut Bread ~ (My recipe)
Apple Pie
Pumpkin Pies
Pecan Pie
Served with: Coffee and Cream
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Wednesday, November 21, 2012

S’uthun Supreme Pecan Pie


On Thanksgiving Eve (which I like to call Thankfuleve as in - Thankfuleve I have a daughter to bake with me.), I always spend the day baking. Today, my daughter and I baked two loaves of date-nut bread, two pumpkin pies, a pecan pie, and an apple pie.

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I am trying a new pecan recipe: S’uthun Supreme Pecan Pie
“Ya’ll might have a hard time keeping this pie around. Best to double it!”
3 eggs
2 Tablespoons butter, melted
2 Tablespoon flour
½ Teaspoon vanilla extract
1/3 teaspoon salt
½ cup sugar
1 ½ cups maple syrup
               (I chose this recipe because of the maple syrup.)
1 ½ cups broken pecan pieces
1 cup halved pecans

Beat eggs until light. Blend in the melted butter, flour vanilla, salt, sugar, and maple syrup. Sprinkle the broken pecans over the bottom of the pie shell. Gently pour the mixture in, and then make rings of pecan halves, starting from the middle and working out until the surface is covered/ Bake at 425 degrees for 10 minutes and then reduce heat to 325 degrees and continue baking for about 40 minutes. Let cool before serving.
Makes one 9” pie

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I am also trying a new piecrust: Alan Carter’s Pie Pastry – from Better Homes and Gardens.

Mix:
3 ¾ Cups flour
1 Tablespoon sugar
½ - 1 Tablespoon salt
½ Teaspoon baking powder

Cut in:
1 ¾ Cups unsalted butter, leaving chunks the size of peas

Combine:
2/3 Cups ice-cold water
2 Tablespoons sour cream
1 Teaspoon vinegar

Add liquid all at once to the flour mixture (This step is the reason that I Like this recipe.). Quickly stir to distribute. Do no overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.
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Thursday, October 4, 2012

Penny-wise Chicken Pie

~ Canadian Inspired ~
(Notice the maple leaf?)

Oh, the gals on the block are tempting me with such delicious goodness! First Stephanie at The Enchanting Rose posted her Tasty Beef Pot Pie . Then Jessica at Chronically Vintage wrote a wonderful post about her Penny-wise Chicken Pie. I just had to make myself a chicken potpie for dinner last night. (I already had chicken in my refrigerator that need to be used.)

I used Stephanie’s pastry recipe, and a slightly changed version of Jessica’s chicken pie recipe.
The results? Everyone liked it and even wanted seconds.

"Wow! This is really good!" exclaimed my husband. "Is this a new pie crust recipe? It's the best pie crust that you have ever made!"

 ~ Well, I guess I have Stephanie and Jessica to thank for my success. Thanks, girls!

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Wednesday, October 3, 2012

Truly Scrumptious Carrot Cake

Truly Scrumptious Carrot Cake

2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 ¼ c. vegetable oil (I use only ½ cup)
4 eggs
3 c. grated carrots
1 c. chopped nuts (opt.)
1 t. vanilla

Sift together sugar, flour, soda, salt, and cinnamon. Stir in oil. Add eggs, one at a time; mix well after each addition. Add carrots, nuts, and vanilla, mixing thoroughly. Pour into a greased 13 X 9 X 2 inch pan. Bake at 350° for 30 (may take up to 45 minutes, depending upon oven) minutes. Cool in pan. Spread with Cream Cheese Frosting.

Cream Cheese Frosting
Recipe from Betty Crocker’s New Cookbook

This frosting is perfect because the amount of powdered sugar does not over-power the taste of the cream cheese.

Prep: 10 minutes
Makes 16 servings, about 2 ½ cups

1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
2 teaspoons milk
1 teaspoons vanilla
4 cups powdered sugar

1. Beat cream cheese, butter, milk, and vanilla in a medium bowl at a low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
Frosts one 13 X 9-inch cake generously, or fills and frosts one 8- or 9-inch cake. Refrigerate any remaining frosting.

Variation: Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.

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Saturday, September 29, 2012

HARD CANDY RECIPE – GINGER


Lizzy is up to her creative little ways again. She is always making new recipes, most often it is for some kind of treat. This time, it is ginger candy. She makes this and sets it out on the table, before long everyone has eaten it up. She always makes very small batches, as you can see in the above photo. 


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