Monday, November 30, 2009


Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!

My grandson pulled the winning name from the hat and "Anne of Home School Blogger" won the $25 Target Gift Card....Will be posting another giveaway soon, so be sure to check in to see what it is! Thanks to all that entered this giveaway and all of my followers...Have a Wonderful Holiday Season...

Sunday, November 29, 2009


Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!


1 recipe Sour Cream Pie Crust-(below)
5 cups fresh or frozen cranberries
1 1/2 cups sugar (add up to another 1/2 cup if you like sweeter or decrease by 1/2 cup if you like tart)
1/2 cup chopped walnuts, toasted
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
pinch of cloves
zest from one orange
4 teaspoons instant tapioca
2 Tablespoons cold butter, cut into small chunks

Place oven rack in the middle position. Place another rack beneath it with a cookie sheet to catch any drips. Preheat oven to 325°.
Prepare pie crust. While it is chilling, combine cranberries, sugar, walnuts, spices, zest, and tapioca in a bowl.
Roll out the crust and transfer it to your tart/pie pan. Pour the filling on top. It's ok if it looks like there's a little too much filling; the filling cooks down quite a bit. Dot the top of the tart with butter.
Bake for about one hour, until the crust is well-browned and the filling has cooked down and is bubbly. If the crust starts to brown before the filling is done, cover just the crust with a ring of aluminum foil.
Sprinkle top with sugar, if desired. Allow to cool and set completely before serving. This pie is excellent with a scoop of vanilla ice cream


1 c. (2 sticks) (8 oz.) softened butter
1 c. sour cream
2 c. flour
1 egg white

Mix butter and sour cream into flour until thoroughly blended. Form into two discs and chill overnight or until firm.
Roll out one disc of chilled dough on a floured surface (for rolling out instructions, see below) but you don’t really need to use the parchment paper with this dough) to about 1/4 inch thick, and line 9″ pie pan with the crust. Brush inside of pie crust with beaten egg white.
Recipe from The Kitchen

This is the key – you roll it out, but between two sheets of parchment paper. (I’ve used plastic wrap too.) It should be big enough to contain a circle of approximately 12 inches in diameter when you’re done (or really, a big square off of most rolls of parchment paper). You put the hard disk between the sheets of parchment, and then you start to roll. The way to roll, is to only roll in one direction — away. Start in the middle and roll away. Then turn it about an eighth of a turn and roll away — start in the middle and roll away. Just one roll. Keep turning and rolling until you have a big flat circle. Now this is the part that always is the worst — moving it from nice flat counter into pie dish. I like to use a Pyrex glass pie dish. Now, peel off one sheet of the parchment, leaving the other on. Put the pie pan face down on the dough, turn it over, and with the parchment still on, press into the pie plate. Then carefully peel off the parchment. Feel free to patch up holes, and fold over the edges and crimp with your thumbs or with a fork


Tired of the gelatin based salads? Try this fresh cranberry salad instead. It is always a big hit at dinner!

1 pound cranberries
8 ounces miniature marshmallows
2 cups white sugar
1 (20 ounce) can crushed pineapple with juice
1 banana, sliced
1 cup unsweetened whipped cream

In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.
Recipe from my daughter Cathy


This cranberry tree can also be an air freshener.

This cranberry tree will make a lovely addition to your fall and winter holiday decorations. If you use the freshest cranberries, your cranberry tree will last up to two weeks or even longer. Stud it with whole cloves, and you also have an aromatic air freshener. This is a fun project for older children. Read through the instructions to catch the tips and hints before you begin.

You will need:
1 to 2 pounds of fresh cranberries (frozen will not work)
1/4 cup (about) whole cloves
Styrofoam cone (green cones recommended)
50 (about) round toothpicks, broken in half

Optional Sparkle Glaze:
1 egg white
1/4 cup (about) granulated white sugar

Begin placing cranberries next to each other about 1/4-inch from the base of the cone.

Push the sharp end of the half-toothpick about half way into the stem end of the cranberry. Reverse the toothpick so that the broken thick end goes into the hole you just made. Then push the sharp end into the styrofoam cone. Place the first cranberry in the second row in between two cranberries in the first row to facilitate full coverage of the cone.

Continue placing cranberries around the cone, ending with one large one at the top.

Using whole cloves, push the stem end in between the junctions of the cranberries into the styrofoam to fill in any blank spots.

Optional Sparkle Glaze:
Whisk egg white until frothy. Use a pastry brush to put a light glaze of egg-wash over the tips of the cranberries. Sprinkle the granulated sugar over the cranberry tree while egg-wash is still wet. Let dry.

Tips and Hints:
Be sure to use round toothpicks, not the flat ones. The flat toothpicks are not sturdy enough.
Use larger cranberries at the base and smaller ones at the top.
Cranberries vary in color. You can stagger them in random color patterns or place them from dark at the base up to light at the top for a designer touch.
Use the leftover cranberries in your favorite recipe or freeze to cook later.

Saturday, November 28, 2009



Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!


This bread is delicious!

3 cups sugar
1 cup vegetable oil
3 1/2 cups self-rising flour
2 cups sweet potatoes (mashed)
2/3 cup water
4 eggs beaten
1 cup raisins (coat with flour)
1 cup chopped nuts (coat with flour)
3 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons vanilla

Cream sugar and oil. Add eggs, sweet potatoes and water. Gradually add flour and spices. Mix in raisins and nuts. Spray 2 large loaf pans with cooking spray and coat with flour.
Pour in mixture. Bake at 325 for 1 hour or until toothpick comes out clean. Cool slightly before serving.
Recipe from Church Cookbook


1 recipe Sweet Pie Crust, recipe follows
1 egg white, lightly beaten
1 1/2 pounds sweet potatoes
1 tablespoon vegetable oil
1/2 cup light brown sugar
1/2 cup maple syrup
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream
4 large eggs

Preheat oven to 375 degrees F.
Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.
Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree.
In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.


1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
3 tablespoons ice water, or as needed

Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
Recipe from Emeril Lagasse


4 tablespoons butter, plus 1 tablespoon for greasing
4 medium sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup
Freshly grated nutmeg, to taste

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
Cut each of the sweet potatoes into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the sweet potatoes are tender when pierced with a fork but they still hold their shape.
Recipe from The Neelys



1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
Recipe from Paula Dean

Wednesday, November 25, 2009


From my home to yours

"Warm Thanksgiving Wishes".

May your home be toasty warm inside and filled with memories as sweet as homemade pumpkin pie, as bright as autumn leaves. And may your loved ones gathered near and loved ones far away have many reasons to give thanks today and every day. May your holiday be joyful and may happiness surround it, with good things on your table and those you love around it!

"Happy Thanksgiving"

Tuesday, November 24, 2009



My granddaughter served this at her son’s baptismal party…It is so good and thought you might want to try it for the holidays!

1 gallon apple cider
1 12 oz can frozen cranberry-raspberry juice (Welch)
3-5 cinnamon sticks
12-15 whole cloves
1 teaspoon lemon juice

Tie up cinnamon sticks and whole cloves in cheesecloth & remove when done
Bring to boil, lower heat and simmer 20 minutes.
Serve hot or cold.


Have you ever been enticed at a party by a wonderfully smelling mulled cider that tasted delicious. Well now using this recipe you can make your own Mulled Apple Cider!

To spice up one quart of apple cider, use one stick of cinnamon, about twenty whole black peppercorns, 3 whole cloves, and 2 tablespoons brown sugar. In addition to these four ingredients, prepare some zest from a citrus fruit. Use the zest from half a lemon, lime, or lemon-sized orange for each quart of apple cider. If you're using medium lemons, use about a third of the zest. Large oranges - use a quarter of the zest per quart of juice.

Select a pot or pan large enough to hold all the apple cider. Toast the cinnamon, cloves, and peppercorns to bring out their distinct flavors and aromas. Do this by simply heating your pan over medium heat with the spices in the pan. Toss the spices in the pan occasionally to prevent burning. The spices should become very fragrant within a minute or two.

Pour the apple cider into the pan and bring to a boil over high heat. When the apple cider gets warm, stir in the brown sugar so it fully dissolves.

Once the apple cider is boiling, reduce the heat so it just simmers (small bubbles form and rise to the top in a steady rhythm, but not at a furious rate). Add the citrus zest at this time. Don't add the zest earlier because you don't want the brief hard boil to break up the zest to the point where you will have difficulty straining it.

Maintain the simmer for thirty minutes. Do this with the lid off because it's easier for me to keep it at a constant simmer this way.

Pour the mulled juice/cider through a fine mesh strainer and into the container of your choice. If your cider has a great deal of particulate matter, you may want to place a cheesecloth or coffee filter in your strainer to filter out the fine particles. Serve hot.

You can let the cider cool and then refrigerate for up to a week. Bring it back up to a simmer before serving.
Recipe from Cooking For Engineers

Sunday, November 22, 2009


Here's a way to wreck someone's evil plans for you.
Did you know this? I didn't & I never really thought of it before.


A friend who is a receptionist in a church in a high risk area was concerned about someone coming into the office on Monday to rob them when they were counting the collection.

She asked the local police department about using pepper spray and they recommended to her that she get a can of wasp spray instead.

The wasp spray, they told her, can shoot up to twenty feet away and is a lot more accurate, while with the pepper spray, they have to get too close to you and could overpower you. The wasp spray temporarily blinds an attacker until they get to the hospital for an antidote. She keeps a can on her desk in the office and it doesn't attract attention from people like a can of pepper spray would. She also keeps one nearby at home for home protection.
Thought this was interesting and might be of use.

On the heels of a break-in and beating that left an elderly woman in Toledo dead, self defense experts have a tip that could save your life.

Val Glinka teaches self-defense to students at Sylvania Southview High School. For decades, he's suggested putting a can of wasp and hornet spray near your door or bed.

Glinka says, "This is better than anything I can teach them."

Glinka considers it inexpensive, easy to find, and more effective than mace or pepper spray. The cans typically shoot 20 to 30 feet; so if someone tries to break into your home, Glinka says "spray the culprit in the eyes". It's a tip he's given to students for decades.

It's also one he wants everyone to hear. If you're looking for protection, Glinka says look to the spray.

"That's going to give you a chance to call the police; maybe get out." Maybe even save a life.

Please share this with all the people in your life, especially those who are vulnerable or alone.

Thursday, November 19, 2009



My friends over at Our Best Biteshas done it again!!! This blog is wonderful and you should put it on your favorites list.

This bread is fabulous and the kit will make great hostess gifts or Christmas gifts… If you're giving them as gifts, it's nice to pack them in something…Try brown lunch bags and fancied them up a bit with some ribbon and some labels.
With the directions for making the bread…
To get the recipe & directions click on

Then to top it off you could have a copy of this book for your very own! While you are there sign up for the giveaway…


3 cups self rising flour
3 Tablespoons sugar
12 oz beer

Preheat oven to 375 degrees. Spray loaf pan with non stick spray. Mix flour and sugar in bowl then pour in beer, mix well. Spoon batter in pan. Bake in 375 oven for 50 minutes. Pour a little melted butter over top and sprinkle with parmesan cheese then bake about 10 more minutes. Let cool in pan for a few minutes before removing and slicing. You can also mix in about 1/2 cup of shredded colby jack.


Bread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, filled with breads and flavored oils and sauces in the olive oil dipping dish will be an instant winner.


Experiment with other herbs, spices and seasonings, like sage, rosemary, sea salt, crushed chili pepper, balsamic vinegar, lemon zest, olive or sun-dried tomato tapenade. Make sure you use a GOOD BRAND OF EVOO!! It might cost a little more but it is well worth it in the taste.

2 cups fine quality extra virgin olive oil
6 cloves garlic, peeled and sliced thin
Sea salt & coarse cracked black pepper to taste
1 tablespoon dried parsley
2 teaspoons dried oregano

Combine all ingredients and let it sit, unrefrigerated, overnight.


1 tablespoon fresh minced basil
1 tablespoon fresh minced parsley (Italian best)
1 tablespoon fresh minced garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/8 teaspoon fresh lemon juice

Combine all except oil and lemon juice in a small food processor or coffee bean grinder.
Chop briefly until all about the same size.
Stir in olive oil and lemon juice.
To serve, combine about 1 1/2 t.
herb mixture to 3-4 T olive oil mixture on a small dish.
Dip sliced bread in mixture.
Makes 1/4 c. of herb mixture.


1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

Place all ingredients in grinder and grind evenly if you like - if not, mix well.
Store airtight.
When you want to use it - mix 1 tablespoon of this mixture with extra virgin olive oil. You can adjust the flavor the way you want.
Dip warm bread into mixture and enjoy!


1/2 cup aged balsamic vinegar
1 tablespoon soy sauce or tamari
2 tablespoons clover honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil

In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor to mix all the ingredients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)

Tuesday, November 17, 2009



Save room in the oven by making this savory side in your slow cooker.

1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen broccoli florets, thawed
4 ounces reduced-fat process cheese (Velveeta), cubed
1/2 cup shredded cheddar cheese
1 can (10-1/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup fat-free milk

In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on low for 3-4 hours or until heated through. Stir before serving


1/3 cup all-purpose flour
2 tablespoons sugar
1 cup fat-free milk
3/4 cup egg substitute
1 tablespoon butter, melted
1 teaspoon salt
8 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 cup (4 ounces) shredded sharp cheddar cheese

In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese.
Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted near the center comes out clean


This recipe comes in handy when you run out of oven space at large family gatherings.

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/2 cup egg substitute

In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.

Recipes from Taste of Home

Monday, November 16, 2009



The next time you bake potatoes, make some extra ones and try this hearty soup. This is also a great soup for using up any leftover boiled potatoes.

5 lbs. russet baking potatoes (6 large bakers)
½ lb. bacon
3 Cups 2% milk
1 stick butter or margarine
3 Cups onion, minced
7½ Cups chicken stock
½-¾ Cup all-purpose flour
½ tsp.thyme
1 TB. parsley
¼ tsp. cayenne red pepper
1 tsp. salt (optional)

Preheat oven to 350°. Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes until soft. Cool to room temperature. Refrigerate for 1 hour to speed up the cooling. Remove the skins and coarsely chop the potatoes. Set aside. Finely chop the bacon and fry until crispy. Drain the bacon on paper toweling and set aside. Let the milk come to room temperature. Place 1½ Cups of chopped potatoes into a blender. Blend or mash with a little water to make the potatoes thin, yet smooth and creamy. In a large, heavy pot, melt the margarine or butter over medium-low heat. Add the onions and cook until they are soft and translucent, about 10 minutes. In a separate pan, heat the chicken broth to boiling. Using a wooden spoon, gradually mix the flour into the onion mixture. Continue stirring mixture for 3 minutes. Do not brown. While stirring the mixture, slowly add the rest of the chicken broth to the onion mixture. Next, add the potato puree. Mix well. Lower the heat to simmer and cook for 30 minutes. Stir often to avoid scorching on the bottom. Add milk, parsley, thyme, cayenne, salt, pepper, and the remaining chopped potatoes. Cover and simmer another 30 minutes, stirring often. If soup is too thick, thin with more milk. Add ¾ of the crisp bacon and mix well. Serve garnished with the remaining bacon, cheddar cheese, and chives, if desired.


1/2 Cup butter (1 stick), melted
1 1/2 Cups graham cracker crumbs (10 whole graham crackers)
1 tsp cinnamon
1 Cup chopped nuts (walnuts or pecans are great)
1 Cup chocolate chips
1-1/3 Cups shredded coconut
1-1/2 Cups sweetened condensed milk (15 oz.)
1 tsp. vanilla extract

Preheat oven to 350°. Mix the butter, graham cracker crumbs, and cinnamon together until well blended. Press the mixture into the bottom of an ungreased 9x13" baking dish to form a thin crust. Sprinkle on the nuts and spread evenly to form a layer, followed by a layer of chocolate chips and a layer of coconut. In a small bowl, beat together the condensed milk with the vanilla. Pour the mixture evenly over the top of the bars, (don't worry if it doesn't completely cover everything), and bake at 350° for 20-25 minutes, until lightly golden. Chill for an hour before slicing.


A simple vegetable dish is perfect for the holiday meal - no rich sauce or cheese is needed. Pecans add a holiday flavor.

1 lb. fresh green beans
1/2 Cup pecans
2 TB. butter or olive oil
2 tsp. sesame seeds
2 tsp. honey

Wash the beans, discarding any less than desirable beans that are limp or have spots. Cut the stem end off. This can be done a day ahead of time and the beans placed in a zip top bag in the fridge.

To cook: Bring a pot of water (at least 2 quarts) to a rolling boil. This takes up to 15 minutes. Add the green beans and cook 2 minutes. Drain and rinse the beans to stop the cooking, but leave them warm. While the water is coming to a boil, heat the butter/oil in a medium pan and simmer on low with the pecans. Once they are lightly browned, add the sesame seeds . Once the beans are boiling in the pot, drizzle the pecan mix with the honey, stir regularly, then when the beans have been drained and rinsed, add them to the pan and toss with the seasoned nut mix. Place in a serving bowl. Cover the bowl with foil and place in a warm place until ready to serve - the oven turned off after the turkey has been pulled out is perfect.


This cheesecake is delicious, but you only need a small piece because it is so rich.

Chocolate Crumb Crust
1-1/2 Cups vanilla wafer crumbs
1/2 Cup powdered sugar
1/3 Cup cocoa powder
1/3 Cup melted butter

Cream Cheese Filling
2 Cups semi-sweet chocolate chips
3-8 oz. pkgs. cream cheese, softened
1-14 oz. can sweetened condensed milk
4 eggs
2 tsp. vanilla extract

Crust: Preheat oven to 300°. Combine all of the crust ingredients and mix well. Press the crust into the bottom of a greased springform pan. Bake at 300° for 15 minutes. Remove from the oven.

In a double boiler, heavy bottomed small saucepan or heat-proof bowl placed over a pan of boiling water, melt the chocolate chips. Remove from the heat, Add the cream cheese, sweetened condensed milk and VANILLA; stir to combine. Slightly beat the eggs in a bowl and add to the mixture. Blend well. Pour over the crust. Bake at 300° for about 1 hour to 1 hour 10 minutes or until the center is almost totally set. It will wiggle just slightly when done if you gently shake the pan. Turn the oven off and open the door and let the cake stand in the warm oven for 10 minutes, then place on a rack to cool. This gradual temperature change helps keep the top from cracking. Sometimes it cracks anyway, which is not a big deal. While the cake is still hot, carefully run a thin knife around the edge to make sure it is not sticking to the pan. Cool completely, remove carefully from the pan and serve. Top with a dollop of whipped cream, if desired.

Recipes from Penzy's

Sunday, November 15, 2009



Have the party guests create a homemade tablecloth as a Thanksgiving memento for years to come. Here’s how:

Plain White Fabric Table Cloth
Fabric Paint in harvest colors - red, gold, brown, yellow, orange
Printing items - potatoes, corn cobs, sponges, feathers, leaves, stencils of your choice

Place a layer of newspapers on a large flat surface and place your clean tablecloth on it. Halve potatoes and cut simple designs into them for potato prints, such as a star, leaf, or flower. (Keep in cold water until ready to use.)

Pour a small amount of the different colored paints into paper plates. Place the paints and printing items on dining trays along the center of the table. This will minimize the spills and drips when your little artists get to work.

When you’re ready to begin, give each child a section of the tablecloth to decorate and let them get creative. Show them how to make impressions by dipping printing items into the paint and pressing on the tablecloth for interesting effects.

Variation: Let kids make handprint turkeys on the tablecloth and embellish them with glitter. Instruct them to write their name near their turkey and also write something they are thankful for. A great Thanksgiving party memento...


Write each guest's name on an ice cream sugar cone with decorator frosting. Place the cones onto a festive paper napkin and fill them with candies, dried fruit and nuts. Let the filling spill out a bit for a "horn of plenty" effect.


Tapered Cantaloupe Slices, about 1 inch thick in the middle
Round Toothpicks
White Paper Plates
Black Marker
Cut the scalloped edges of the paper plates into sections. Write each party guest’s name on one. Make two holes in each "sail" vertically. Insert toothpick into the sail, then into the cantaloupe slice. Makes a great presentation on each plate, and can be eaten too!


Round Pine Cones
Red Construction Paper
Googly Eyes
Craft Feathers or Chenille Pipe Cleaners
Craft Glue
Cut red construction paper into turkey waddles (a long tear-drop shape). Instruct kids to hold the pine cone on its side and glue on the turkey waddle and googly eyes to the top of the cone. Use colored craft feathers or loop different colored chenille pipe cleaners to create the turkey tail feathers. Glue to the back (bottom) of the cone.


Supply each guest with a fresh orange and a supply of cloves. Show kids how to stick the pointy end of the clove into the orange. It is best if you make small holes with a skewer first to stick the cloves into… Let them make their own designs. The finished product will be a wonderful aromatic reminder of their harvest party.


Warning! Can be additive.

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites & stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees for 1 hour. Stir every 15 minutes.


3 3/4 Cups Walnuts (1 pound bag)
Bake in 375 Degree oven for 5 minutes, stirring once or twice. Cool while syrup cooks.

1 1/2 Cup Sugar 1 1/2 tsp cinnamon
3/4 Cup water 3/4 tsp salt

Butter sides of heavy pan. Cook syrup & stir until sugar dissolves and mixture boils. Cook without stirring to 236 degrees, using candy thermometer. Remove from heat. Add 21/4 tsp vanilla & nuts. Beat by hand 1 minute or until nuts are coated. Spread out on buttered pan. Break into pieces when cool.
These are so addicting and so yummy.You can use any nuts.


2 cups raw pecans
1/4-1/2 c pure maple syrup
1 tsp Chinese 5-spice
small pinch of salt

Simmer all ingredients together on medium until all the liquid is gone. You will have to turn down the temperature later in the cooking to prevent burning. The syrup should start to crystalize. If it doesn’t add a little more syrup and continue cooking. Lay out on parchment to cool and dry

Wednesday, November 11, 2009



by Aileen Fisher

T-for time to be together,
turkey, talk, and tangy weather.
H-for harvest stored away,
home, and hearth, and holiday.
A-for autumn's frosty art,
and abundance in the heart.
N-for neighbors, and November,
nice things, new things to remember.
K-for kitchen, kettles' croon,
kith and kin expected soon.
S-for sizzles, sights, and sounds,
and something special that abounds.
that spells THANKS--for joy in living
and a jolly good Thanksgiving.



Leftover turkey is perfect for this sandwich…Sliced turkey from the deli works well also!

8 ounces cooked turkey slices
4 long whole-grain rolls, 2 ounces each
½ cup grated mozzarella cheese
1 package au jus gravy mix

Preheat oven to 400 degrees
Cut rolls lengthwise.
Place 2 ounces of turkey and ¼ of the mozzarella cheese on each roll.
Wrap each roll in aluminum foil and heat in the oven for 10 minutes.
Prepare au jus according to package directions.
Slice each sandwich in half, diagonally.
Serve each with 1/3 cup of au jus.


We always look forward to having this dish after Thanksgiving. This is an easy dish that tastes great over noodles or rice…

2 cups cooked, cubed turkey or chicken
2 cups celery sliced diagonally
1 cup sliced onions
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup chicken broth
1 tablespoon lite soy sauce
2-1/2 tablespoons cornstarch
¼ teaspoon ground ginger
1 tablespoon molasses
¼ cup water
1 (16 ounce) can bean sprouts drained

In a 10 quart saucepan, add turkey, celery, onion, water chestnuts, mushrooms, broth and soy sauce.
Cover and simmer for 5 to 10 minutes.

Meanwhile, mix cornstarch, ginger, molasses and water.
Stir into hot broth and cook until thickened.
Add bean sprouts and heat thoroughly.
Serve over noodles or rice