Not what we say about our blessings, but how we use them, is the true measure of our Thanksgiving. ~W.T.Purkiser
It’s the day before Thanksgiving and already the kitchen smells heavenly. I love the smell of the onions and celery simmering on the stove and this year I used different bread and it’s delicious for stuffing. It’s Freihofer’s country potato bread and I will never go back to using just plain white bread again.
I made two batches of rolls yesterday that have to sit in the refrigerator over night and I checked them this morning and one batch doesn’t seem to have risen for some unknown reason so I guess I will have to mix up another batch. I like making bread though so I don’t mind getting my hands in the dough dish again.
The turkey is still thawing plus I have a small fresh one that I am going to cook today so that I have extra for people to take home with them. There’s nothing like a nice turkey sandwich with some stuffing in it the day after Thanksgiving!
There’s nothing like a bowl of yogurt and fresh raspberries for breakfast in the morning either. Doesn’t that look just yummy?
The turkeys are out back looking for a hand out so I guess I will try to get a few pictures of them. They love the wildlife feed that I get at the feed store. Sometimes there are about 30 of them. Getting a picture of them is like herding cats, they don’t cooperate!
Miss T made a cake for her Grampie the other day when here and it is really nice for the holidays. It’s eggnog cake and the Hubs loves eggnog.
1 package yellow cake mix
1/4 teaspoon nutmeg
2 extra large eggs lightly beaten
1 1/2 cups eggnog
4 tablespoons butter, melted
2 tablespoons rum optional (She didn’t put this in as I don’t have any)
Preheat oven 350*
Butter and flour a Bundt pan. VERY IMPORTANT!!!
Combine all ingredients in a large mixing bowl, beat for 4 minutes on medium speed.
Pour into prepared pan for 45-55 minutes or until a toothpick inserted in the center comes out clean
Cool 5 minutes and then invert onto a cooling rack and cool completely. Dust with powdered sugar.
I’m going to try a new sweet potato recipe this year that I found in Taste of Home magazine. If you don’t get their magazine you should, they have the best recipes. I have been getting their magazine for years.
Mallow-topped Sweet Potatoes
6 cups hot sweet potatoes (without milk or butter)
1 cup milk
6 tablespoons butter softened
1/2 cup packed brown sugar
1 1/2 t. cinnamon
1 1/2 t vanilla
3/4 t ground allspice
1/2 t salt
18 large marshmallows
In large bowl beat the sweet potatoes, milk, butter, brown sugar,egg,cinnamon,vanilla,allspice,salt,nutmeg until smooth.
Transfer to a greased shallow 2 1/2 qt. baking dish
Bake uncovered at 325* for 40-45 minutes or until heated through. Top around sides with marshmallows and bake for 5-10 minutes more or until the marshmallows just begin to puff and brown. 10-12 servings.
I love all things Snoopy.
So Happy Thanksgiving to you all, you have enriched my life and I hope to meet all of you someday! xoxoxo