Wednesday, November 23, 2011

Giving Thanks

…for His abundant blessings. The Hope of Heaven, a living God, a loving Savior, the Gospel free and clear, precious memories, a faithful husband, inquisitive children I get to spend my days with, family, dear friends, nummy good food, Bible time around the dinner table, a warm fireplace, toasty feet at night, hymns playing in my kitchen and a delicious Thanksgiving meal!

I am trying a couple new recipes this year and I am excited to see how it all goes!  We are having Cranberry-Orange Roasted Turkey, slow cooker mashed potatoes, Sourdough Stuffing (no mushrooms and lots of sausage & bacon added instead), Sweet Potato Casserole, Swiss Vegetable Medley and rolls.  For dessert the classic pumpkin pie, pecan pie and a new one…. Yummy Crunchy Caramel Apple Pie.  I have been experimenting with pie crust using the lard from our freshly butchered 1/2 pig.  The kids named him "Jimmy Dean"...  and he has been delicious!  I have never made pie crust (or anything else) with true lard for that matter.  I will echo every praise I have heard over the years about using true lard.  It is amazingly flaky, light and delicious…I have never tasted a crust quite like it!

Happy Thanksgiving

Here are a couple of the recipes from this year….

Cranberry-Orange Roasted Turkey

Prep time: 30 minutes

Bake: 3 hours + standing

Yield: 28 servings (3 ½ cups sauce)

3 tsp. garlic powder

½ tsp. salt

½ tsp. pepper

1 turkey (14 lbs.)

1 medium orange

1 can (14 oz) whole-berry cranberry sauce

¾ cup teriyaki sauce

½ cup honey

½ cup orange marmalade

2 T. soy sauce

4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage

2 medium onions, cut into wedges

1.        Combine garlic powder, salt and pepper.  With fingers, carefully loosen skin from the turkey breast; spread half of garlic powder mixture under the skin.  Sprinkle skin with remaining mixture. 

2.       Juice the orange, reserving the rind.  In a large bowl, combine the cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and the juice from the orange.  Cover and refrigerate 3 ½ cups of the mixture for sauce.

3.       Rub remaining orange juice mixture under the skin.  Secure skin to underside of breast with toothpicks.  Place herb sprigs and reserved orange rind in turkey cavity. 

4.       Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions.  Bake, uncovered at 325 degrees for 3 – 3 ½ hours or until a meat thermometer reads 180 degrees.  (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. 

5.       Discard herb sprigs and orange rind before slicing the turkey. 

6.       Place reserved sauce in a large saucepan; heat through. Serve with the turkey. 


Yummy Crunchy Caramel Apple Pie 

Prep time: 15 minutes

Total time: 1 hr. 10 min.

Serves: 8

 -Pastry for a single crust pie


-1/2 cup sugar

3 T flour

1 tsp. cinnamon

Dash of salt

6 cups thinly sliced peeled apples (I am using Granny Smith)

Crumb topping:

1 cup packed brown sugar

½ cup flour

½ cup quick-cooking oats

½ cup butter

Final topping:

¼ cup caramel ice cream topping

½ cup chopped pecans


1.        Prepare pastry for a single-crust pie, being careful not to stretch the dough too much

2.       Place in a pie plate and trim and crimp the edge.

3.       In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

4.       Add apple slices and gently toss until they are coated well

5.       Transfer mixture to pie plate

6.       FOR CRUMB TOPPING: Stir together brown sugar, flour and oats.

7.       Using a pastry blender, cut in the butter until topping resembles course crumbs.

8.       Sprinkle over apple mixture in pie.

9.       To prevent over-browning while baking, cover edge of pie with foil.

10.   Bake at 375 degrees for 25 minutes.

11.   Remove foil and bake 25-30 minutes more until the top is golden.

12.   Remove from oven.

13.   Drizzle top with caramel topping; sprinkle with pecans.

14.   Cool on wire rack and serve!

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