Thanksgiving
Thanksgiving is almost here. Once Halloween and the little goblins have come and gone it is time to start thinking about Thanksgiving. It has always been one of my favorite holidays. No wondering if you’ve bought the perfect gift for someone, etc. It always means a few extra days off from school, (I am an elementary teacher), and hopefully a nice gathering of family and friends. Thanksgiving means turkey, vegetables, pies, breads, special desserts and candies. I love a turkey with good old fashioned bread stuffing, cranberry sauce, butternut cooked with an apple and mashed with brown sugar added, broccoli casserole, gravy, and fresh baked breads. I also make mashed potatoes but could live without them. (Too many calories. I rather have a bigger piece of pie or a pumpkin muffin!) Here are some comments on the dos and don’ts of Turkey Day!
Turkey: I found that frozen and fresh turkey taste the same to me and prebasted doesn’t do much to the quality of the turkey. Covering the turkey with butter and aluminum foil keeps it very moist and tender along with cooking it in my dark blue spattered roasting pan.
Pepperidge Farms makes a great bread stuffing, cubes better than crushed.
Pumpkin tastes best when cooked fresh: small sugar pumpkins halved, cleaned and baked face down in a little water for about 1 hr.
Cooking butternut with a peeled and sliced apple makes it very tasty. Add brown sugar, butter, and salt and pepper and mash it up! Yum!
Cranberry Raspberry dressing tastes great!!
Homemade pumpkin pie deserves real whipped cream, and not from a can. Before beating put the bowl and beaters in the refrigerator to chill. Whip the cream til almost done and add vanilla and a couple tablespoons of sugar. Soooooo much better!! If I am going to have all those calories they better be worth it! Here is one of my family’s favorite desserts. Enjoy!
Pumpkin Cake Roll
¾ cup flour 2 tsp. cinnamon
1 tsp. bak. powder 1 tsp. ginger
½ tsp. salt ½ tsp. nutmeg
3 eggs 1 cup sugar
2/3 c. can pumpkin 1 tsp. lemon juice
1 cup chopped walnuts
1. Grease and flour 15×10 pan (jelly roll)
2. Stir together 1st 6 ingredients-set aside
3. In small bowl beat eggs 5 minutes til lemon colored.
Add sugar and beat til dissolved. Stir in pumpkin and lemon juice.
4. Fold dry ingredients into pumplin mixture. Spread in pan. Sprinkle with nuts.
Bake at 375 – 12-15 minutes
5. Immediately loosen and turn out onto confectioner’s sugar covered cloth. Roll cake with nuts on the outside. Cool on wire rack.
Cream cheese filling: Beat til smooth:
2-3 oz. (6 oz.) cream cheese
¼ cup butter ½ tsp. vanilla
Add: 1 cup powdered sugar
Unroll cake, spread with filling. Reroll and dust with confectioner’s sugar
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