I hope everyone had a great Thanksgiving!
We celebrated with 3 different gatherings, 3 big meals, over a 3 day period. Lots of cooking, lots of visiting and lots of leftovers.
Our first Thanksgiving was held at my youngest son’s new house 2 hours away. They had just moved 5 days earlier and I told them I would bring Thanksgiving dinner. So, I did something I had never done before and something my mother and grandmother would NEVER think of doing. I bought Thanksgiving dinners from the hometown café and took them with us.
And the world did not end.
And it was so good. Chicken and dressing, mashed potatoes, green bean casserole, sweet potatoes, cranberry salad, and rolls. Baked in a kitchen other than my own. Very different, but very, VERY nice.
We also had another motive for delivering food 2 hours away. We brought our granddaughter back with us. She loves to help me in the kitchen and I had planned a special project for us.
I had a couple of choices for her to pick from and she chose to do cookies. We started with a sugar cookie dough, you can use store-bought or home-made. I made my dough and let it chill for about an hour and then we began to work.
She loved the ‘rowwy fangy’
and cutting out the shapes
and decorating was the best part.
And I think she put it best when she said, “Gwandma, we are good cookers!”
1-1/4 c. sugar
1 c. butter (softened)
1/4 c. light corn syrup
1 Tbs. vanilla
3 c. all-purpose flour (plus some extra for your countertop)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 375*.
Combine sugar and butter in a large bowl. Beat at medium speed until well blended. Add eggs, syrup, and vanilla and blend until fluffy.
Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Cover bowl and refrigerate for about an hour.
Sprinkle some flour on your countertop or waxed paper and roll dough to about a 1/4 inch thickness. Cut out desired shapes or make a round ball for the turkey.
Place on ungreased baking sheet lined with parchment paper (using a pancake flipper works well for this) Sprinkle with sugar.
Bake for 5-9 minutes depending on the size of the cookies. Don’t overcook! Let cool for a couple of minutes and then transfer to a sheet of aluminum foil to cool completely. Decorate with anything you want!
As she finished decorating the cookies, I started the sweet potato casserole. This is the first time I had eaten my sweet potatoes since I dug them the first of fall.
Sweet Potato Casserole is
my one of my weaknesses. I’m pretty sure you should eat this as a side dish, but I love it for dessert. I even ate it for breakfast the next morning. My recipe calls for a brown sugar/pecan topping instead of marshmallows which explains why I love it so.
Sweet Potato Casserole
3-4 average sweet potatoes
1 c. sugar
1 stick of butter
3/4 cup drained, crushed pineapple
1 tsp. vanilla
1/3 c. flour
1 c. brown sugar
1/3 c. butter
1/3 c. milk
Preheat oven to 350*
Peel potatoes, cut into wedges and cooking boiling water about 20-25 minutes until soft. Drain. Mash potatoes, then add sugar, butter, egg, pineapple, and vanilla. Mix well and place in a 9 x 13 casserole dish.
In a saucepan, combine the topping ingredients and bring to a boil. Reduce heat and cook for 2-3 minutes stirring constantly. Pour over potato mixture. Bake at 350* for 25-30 minutes.
My other Thanksgiving food weakness is Pink Fluffy Stuff.
When I was little, my grandmother would always ask what I wanted her to fix for our Thanksgiving meal. My reply was always-Pink Fluffy Stuff. After she passed away, my mom began making it for me. And now that she is gone, the recipe has been passed to me.
There is only one problem. I am the only one that likes it.
And it makes a HUGE bowl.
So, I hate to say it, but this is probably my last year to make it. I just can’t have that much sitting in my refrigerator tempting me every time I open it up.
I am weak.
Farewell to Pink Fluffy Stuff
1 can (21 oz.) cherry pie filling
1 can (14 oz.) sweetened condensed milk
1 can (20 oz.) crushed pineapple, drained
1 c. pecans, chopped
1 c. mini marshmallows
Mix above ingredients. Fold in 1 container of Cool Whip and refrigerate.
Al also got into the spirit and made his turkey rolls.
This is a homemade Challah bread he found on Pinterest. He made these last year and received rave reviews and requests for an encore this year.
Stay tuned as I feature Al as a guest on my next post.
What are your favorite Thanksgiving dishes?