Happy Thanksgiving

Whereas it is the duty of all nations to acknowledge the providence of Almighty God, to obey His will, to be grateful for His benefits, and humbly to implore His protection and favor; and Whereas both Houses of Congress have, by their joint committee, requested me to "recommend to the people of the United States a day of public thanksgiving and prayer, to be observed by acknowledging with grateful hearts the many and signal favors of Almighty God, especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness. Now, therefore, I do recommend and assign Thursday, the 26th day of November next, to be devoted by the people of these States to the service of that great and glorious Being who is the beneficent author of all the good that was, that is, or that will be.
—George Washington

 

We have had a fun day in the kitchen preparing for Thanksgiving tomorrow.  We enjoyed listening to the The Legend of Squanto from Focus on the Family Radio Theatre while we worked, it was excellent!

The kids had a whole lot of fun making these Oreo Turkeys!  Ours  look quite different than her perfect examples, but memories were made nonetheless! I spent most of  the morning and afternoon preparing some sides for tomorrows dinner and baking pies; two pecan and a favorite of ours, a Bourbon Cherry pie.  

I am excited about tomorrow’s menu as it is pretty traditional but with a couple of fun twists.  I found most of my recipes for tomorrow’s meal on www.thepioneerwoman.com and www.food.com  and we look forward to each delectable bite!  She makes her food look so inviting so I thought I would link to her recipes rather than try to repost them myself! 

 

Praise God from Whom all blessings flow... Happy Thanksgiving!

 

 

Perfect Turkey in an Electric Roaster Oven

Creamy Mashed Potatoes

Brussel Sprouts with Balsamic and Cranberries

Sweet Roasted Rosemary Acorn Squash Wedges

Green Bean Casserole

Buttered Rosemary Rolls
And some of our traditional favorites...
Sweet Potato Casserole
Simple Stuffing

 

 

 

Bourbon Cherry Pie

3 cups pitted cherries ( I add in some rhubarb)

1 cup sugar

1/4 flour

1 tsp. almond extract

4 T. butter

2 T. bourbon (I double the bourbon)

1/2 cup brown sugar

1 tsp. tapioca (I actually used 2 T. cornstarch)

1 double pie crust

1 dash salt

 

Combine cherries, sugars, flour, tapioca (or cornstarch), salt and almond extract.  Pour into a pie shell.  Dot mixture with butter and distribute bourbon over the to.  Add top crust and crimp around edges.  Cut slits in top crust.  Bake for 45 minutes in a 425 degree oven.  Sprinkle a little bit of sugar and cinnamon on the top of the crust when there is about 10-12 minutes of baking left. 

 

 

 

 

One of JD's turkeys.... I wonder where his chocolate "skin" went!! :-)

RECIPE UPDATES :

So, I wanted to do a quick update on the recipes for Thanksgiving.  I realized after I posted that I would be doing my turkey in my big electric roaster rather than the oven so I went searching for the perfect cooking instructions.  I DID find an excellent set of cooking instructions and our turkey was probably the best one ever done in our roaster!

Both myself and my dear friend Sara tried did the Brussel Sprouts with Balsamic and Cranberries and we both came to the same conclusio n.... way too sweet! Our opinion is that we would cut the sugar in the balsamic mix by half (or maybe even a little more than half) and let the cranberries be the sweetener. 

A couple notes on the Bourbon Cherry pie.  The first time I did the pie was last summer and I put in some rhubarb because I did not have enough cherries.  After doing only all cherries this time I would add rhubarb in if I have it next time. It just seems to add a great texture to the pie that was missing a little this time.  Also, I forgot to say I doubled the bourbon, and I definately like the extra flavor the doubled bourbon gives.  A note for those of you not used to cooking with alcohol ... no worries!  The alcohol cooks away but the residual flavor is outstanding!

 

 

 

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

Filling:

-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

Directions:

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!

Fall.....a little late

I know we are well into the Christmas season but my heart is still back in Fall!  Summer is by far my favorite time of year but Fall is quickly becoming a close second.  Truly these photos could be probably 3 or 4 blog posts but I am fitting them all into one.  We love watching the change of colors on our big trees and the beauty of the leaves on the blueberry fields that surround our home.  There are some fun photos of our pumpkin carving and the Thanksgiving table.  I will post about football next....and Mitchell's "new" room!