We were especially grateful to have my brother and sister-in-law, Steve and Dawn Ann come out for Thanksgiving this year! We are truly grateful this time of year for the beauty and bounty of the earth, the abundance of our blessings. for the goodwill of mankind and for the love we share as a family. We took a beautiful nature walk along the C&O Canal and went to see Romeo and Juliet at The Folgers Theater in Washington D.C. Hope you enjoy this menu and that you will enjoy this delicious food around Christmas time as well!
"Small cheer and a great welcome makes a merry feast."
~ William Shakespeare
|Place setting of Lenox China, Fruits of Life pattern... still my favorite!|
|It was so fun to set the table with my grandmother's sliver. Grand Baroque pattern. A timeless favorite.|
|Mashed Potatoes For a Crowd|
Love these easy mashed potatoes. My grandma always loved to stir in sour cream. I usually forget to stir in any extras, but you can stir in some sour cream and or parmesan cheese, if desired.
1/2 cup butter
3/4 -1 cup milk (more if needed)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Place potatoes in large pot and cover with water. Boil gently for 45 minutes or until soft enough to stick a knife into potatoes easily. Drain water from potatoes and return potatoes to pot. Add butter, milk, salt and pepper. With electric beaters whip, potatoes with butter and milk until smooth and fluffy. Adjust seasoning and add more milk if needed to reach desired consistency.
|Fresh Orange ~ Cranberry Sauce|
This is the best cranberry sauce ever and it's so easy, fast and sooooo fresh and delicious too. You'll never go back to the canned cranberry sauce!
12-16 ounces fresh cranberries
1 whole orange
1 cup sugar
In food processor, grind cranberries and whole orange. Pour into a bowl and stir in sugar.
|Brown Bag Apple Pie|
This is the absolute best apple pie! This is a family recipe that we make every year, because everyone loves it. Yes everyone, even the, "I don't like apple pie" people! My sister in law Dawn Ann made this pie for our Thanksgiving Feast this year and I loved how she formed the top crust, it gave the pie such a beautiful appearance. So I've added her trick to the top crust directions. Baking it in the paper bag ensures a moist but golden brown perfect pie. Dawn Ann and I have both tried baking the pie with out the paper bag and it's just not as good. The apples are drier and the crust is just not the same. So we recommend using the paper bag. No, the bag won’t catch on fire but it will catch the spills!
1 ½ cups flour
1 ½ teaspoons sugar
1 teaspoon coarse salt, scant
½ cup vegetable oil
2 tablespoons cold milk
Preheat oven to 350 degrees. In a medium bowl add all ingredients for the crust. Mix it up with your hands until thoroughly combined. Press mixture into a 9 inch pie pan. Edges will be rough, no need to crimp.
8 cups peeled and sliced apples
½ cup sugar
2 tablespoons flour
1 teaspoon nutmeg
1 teaspoon cinnamon
Peel and slice apples and place in a medium bowl. Toss with sugar, flour, nutmeg and cinnamon. Pour into crust. Pile the apples up high.
½ cup butter, softened
½ cup sugar
½ cup flour
In small bowl mix butter, sugar and flour with your hands. Mixture will be really sticky. With your hands, form dough into flat portions and lay on top of apples, covering almost the entire top of pie. Place pie inside a paper bag and fold ends under pie. Set in hot oven and bake at for 1 ½ hours until golden brown. Serve with a large dollop of whipped cream sweetened with a little maple syrup.
|Fancy Dinner Rolls|
3 ½ c. warm water
4 Tbsp. yeast
¾ c. oil
¾ c. sugar
1 c. powdered milk
1 ½ c. potato flakes
1 Tbsp. salt
3 eggs (room temp.)
10 to 12 c. flour
You can make these rolls without a mixer by using a very large mixing bowl to mix the dough by hand and kneading your dough for 10 minutes. OR you you will need to use a large electric mixer, like the largest Kitchen Aid, or a BOSCH for this recipe. Add the warm water to your bowl. Add yeast and stir until dissolved. Stir in oil, sugar, powdered milk, and potato flakes, salt and eggs and stir until smooth. By hand or with dough hook add 10-11 cups flour one at a time. Mix in mixer for 10 minutes, or knead by hand for 10 minutes. Cover bowl with plastic wrap sprayed with bakers spray, and let dough rise to double. Divide dough into four equal portions. Roll out each portion into a circle about 1/4 inch thick. Cut with a pizza cutter, as you would a pizza, into 16 wedges about 3 inches wide. Roll each wedge up starting at the wide side. Set rolls on greased baking sheet, with tips of wedge down. Spray a piece of plastic wrap with bakers spray and cover rolls until they double in size. Bake at 350 for 11-15 minutes or until light golden brown. Unwrap a stick of butter and gently rub hot rolls with stick of butter for a buttery, glossy look.