Wednesday, November 26, 2014

Thanksgiving Day....

"Come, Ye Thankful People, Come"
                                  
                                          by Henry Alford (1810-1871)

                "Come, ye thankful people, come,

                         Raise the song of harvest home.

               All is safely gathered in,

                        Ere the winter storms begin;

                God, our Maker, doth provide

                        For our wants to be supplied;

                 Come to God's own temple, come.

                        Raise the song of harvest home!"




In the beginning....

It has been 52 years since I graduated from college.  Yes, I'm "as old as dirt.":-)  The first year, I was employed by the college on the library staff and lived in a room in a house in the community.  

It was the next year that I ventured further down the road to Abingdon where I accepted a position at Abingdon Methodist Church to work in Christian Education.  That necessitated an apartment, which meant a kitchen!  Yay!

This is the first cookbook I bought:


It was the basis for much of my cooking those two years I lived in Abingdon.


This one was added following a move to Bristol, VA where I began teaching.


And there is a recipe for Corn Pudding, such an appropriate dish for this season.

Do you remember the first Thanksgiving dinner you prepared?  Mine was the first year I was in Abingdon.  My parents, sister, cousin, and great aunt came to visit on that first Thanksgiving Day.  
The guidelines I followed came from the Dinner for Two cookbook.


I even made the creamed onions.  The Pumpkin Chiffon Pie was repeated a few times - until the scare about consuming raw eggs motivated me to put it aside.  This recipe for Bread Stuffing has been the one I have followed through the years, varying it just a bit.  One year, I had an assortment of bits and pieces of homemade breads in the freezer, and that was probably the most flavorful.  In recent years, The Husband has requested Cornbread Stuffing, and that's what I make these days - no other bread crumbs included except cornbread.  That makes it a good gluten-free choice.  Using broth rather than butter for sauteing the onion makes it lower in fat.  Using vegetable broth rather than chicken broth makes it acceptable for vegetarians.

Here it is for this year, ready to pop into the oven!
Baking dish - Longaberger All-American series.

For a few weeks, on Wednesdays I will be sharing some of my cookbook collection with you.  

Happy Thanksgiving!  

Monday, November 24, 2014

Staying on task....

That is a school teacher expression that is in order for a week like this one.  


One of my favorite flavors of this season is the cranberry!  You've seen these:


Now they are being joined by these:


These are Betty Crocker's Impossibly Easy Mini Pumpkin Pies (front), and Pecan Pie Muffins from Home is Where the Heart Is.

Here is that Betty Crocker recipe.  
IMPOSSIBLY EASY MINI PUMPKIN PIES
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
- Heat oven to 375 degrees F.  Spray 12 regular-size muffiin cups with cooking spray.
- In medium bowl, stir all ingredients until blended.  Pour scant 1/4 cup of mixture into each muffin cup. 
- Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan.  Cool 10 minutes.  With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack.  Cool 10 minutes longer, and serve topped with whipped cream, if desired.    

It will be helpful to have things already in a serving size.  That makes it much simpler.  They will be served on a three-tier serving tray, with Pumpkin Pie Almonds scattered about and a dish of whipped cream nearby.  If I remember, I will take a picture.:-)

Are you making preparations ahead of time?

The turkeys are coming.....

....and here they are!








This one looks a bit harried.  Do you think he has an idea what is coming later in the week?


Waitiing to be put to service....



...and waiting for that turkey gravy!

I send wishes for a good week as you prepare for all that is coming your way!

Sunday, November 23, 2014

Sunday, November 23, 2014....

Quoting from Apples of Gold, compiled by Jo Petty -
  
                             "The highest reward that God gives us for good work

                                       is the ability to do better."

As listed in the United Methodist Women Prayer Calendar for 2014, the MIssion Focus for today is the 

Alpine Community Center in Alpine,Texas.

May this be a day of love, joy, and peace for you!

Saturday, November 22, 2014

Is it too late....

....for me to read this book?


I want to be sure I have everything I need to cover the first Thanksgiving feast!:-)  

Perhaps this one would be more up-to-date.


While beginning preparations for Thanksgiving, this might be a good focus.


Creating images of times past!


Thursday, November 20, 2014

Another favorite....

Apples and pumpkin are favorite flavors around here during this season - or anytime, actually.  There is another that we enjoy - cranberries!



I am not sure where I found this recipe.  It may have been in some newspaper advertising at some point, but this is delicious!

CRANBERRY NUT BARS
2 eggs
1 cup sugar
1 cup flour
1/3 cup butter, melted
1 1/4 cup fresh cranberries
1/2 cup chopped walnuts
- Preheat oven to 350 degrees F.  Grease an 8-inch baking pan.  Beat eggs in medium mixing bowl until thick.  Gradually add sugar, beating until thoroughly blended.  Stir in flour and melted butter; blend well.  Add cranberries and walnuts, mixing gently just until combined.  Spread evenly in pan.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.  Cool and cut into bars.  Makes 16 servings.

What will be on your table for dessert on Thanksgiving Day?