We don’t deserve Leslie Jones:
Let’s start with desserts first! I’m taking this crowd-pleaser to Thursday’s gathering:
If you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take. It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner. You’ll wow everyone with it and it’s foolproof to make.
Cranberry Upside Down Cake
- ½ cup butter
- 1 cup sugar
- 2 cups cranberries, chopped*
- ½ cup walnuts, finely chopped
- 1 egg
- 1 tsp vanilla
- 1 tsp orange zest (rind)
- 1 ¼ cups flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup milk
Topping
- ½ cup powdered sugar
- 1-1/2 tbsp orange juice (more as needed)
- 2 tsp butter, softened
8×8 glass baking dish & mixing bowl
Preheat oven to 350°
Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.
Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.
* if you don’t have a food processor, you can leave cranberries whole. I did for the one pictured.
============
If you don’t like cranberries, how about pumpkin? Also very showy:
Buttermilk Pumpkin Bundt Cake recipe can be found here.
==============
Finally, a public service announcement
National Park Service LEGO Vignettes is at Yellowstone National Park.
It’s that time of year again. We don’t know who needs to hear this, but it is illegal to cook turkeys in the hot springs at Yellowstone National Park. Boiled, baked, stewed, roasted, brined, spatchcocked, grilled, braised, sous-vide, smoked, and deep fried are all illegal. They will ban you from the park! Just don’t do it. #FindYourPark #Thanksgiving
==========================
Bonus puppy. Scout turned 6 (!!) this month. Doesn’t seem possible. But it is very true. Still the Baby (we call Trixie the Puppy). This is her MUST. HAVE. WALK. NOW. face.
What’s on your holiday menu? Favorite desserts to share? What’s your pie of choice? I’m a blueberry gal, apple with a crumble top is a close second. Up later this weekend – Turkey and Sides! Stay tuned.
Share your recipes or ask recipe questions in the comments.
zhena gogolia
Scout!
I’m trying to recover from lunch — a sandwich at a local bar that was beautifully cooked, thinly sliced turkey with stuffing, cranberry sauce, and gravy on a baguette. Oh, I think there was some cole slaw and fried onions in there too. Delicious.
Our friend makes goose for Thanksgiving, with red cabbage, etc.
Joy in FL
I love your Great Danes !
and Leslie Jones is an inspiration: )
sab
Oh course she does (bring order to the holidays). I am a big Leslie Jones fan.
sab
It was raining a lot all day, so my pitbull girl has not been out at all. Her bladder must be bursting, but pitbulls do not do rain. She keeps begging me to make the rain stop.
TaMara
@zhena gogolia: Oh, my gosh, is there anything better than a “Thanksgiving sandwich” I’ve literally put one in one of my books…because, that’s why. LOL
TaMara
@sab: LOL. In their eyes we do control the weather. When it gets cold the ducks are soooo pissed at me.
I’ve been under the weather all week and Scout was over the missing walks situation. We did take abbreviated walks today (I walked them all separately)
Scout211
I am baking four different pies this year for the 16 of us. Pumpkin, cherry, Dutch apple and pecan.
Pecan pie is simple and easy. There are many different versions but this one is my go-to version and always is a crowd pleaser:
bk
@TaMara: The sandwich chain Capriotti’s has a “Thanksgiving sandwich” that they call a “Bobbie”. Not bad, but of course homemade is far better!
Josie
@TaMara:
I love how cats will demand to look out one door after another, sure that good weather is just a door away.
Scout211
Does anyone have a good stuffing recipe that can be made in the slow cooker? I have found a few online but I tried one last year and it was a soggy mess. If any jackals have one that you like, please post it here or the link to it online.
Thanks!
eclare
That Leslie Jones video is hilarious, thank you!
And, sigh, you know Yellowstone put up those vignettes because some idiot did try to cook a turkey in the Yellowstone hot springs. SMDH.
Christmas, not Thanksgiving, but another comedic great
https://youtu.be/VxVXYp2KIeE?si=qTKNcGh6ky599wta
And the best pie is pecan.
eclare
@zhena gogolia:
That sounds food coma inducing, in a good way!
laura
Deviled eggs
Hard boil and peel 1 dozen eggs. Slice in half long ways. Stash the whites in the fridge. To the yolks (I do this in a food processor, but a fork can get the job done) add a splash of red wine vinegar, 1 full tsp salt, 1/2 tsp cayenne pepper, 1 tsp paprika, 1 heaping tsp dry mustard powder, minced parsley, minced chives, enough mayo to bind and make creamy but not gloppy. Blitz to a slurry. Taste and adjust- esp the mustard and salt. Spoon into a ziploc type bag fitted over a cup so you’re filling a corner like a pastry bag- which is what you are doing. Twist the end and add a rubber band or twist tie so no back flow. Chilled. When ready to serve, put the whites on your serve ware. Cut the tip off the slurry bag and pipe into the whites and hit the tops with some paprika followed by more parsley and chives. Enjoy them twice😉
eclare
@Scout211:
I prefer vanilla ice cream.
sab
Cranberry upside down cake looks amazing.
I love cranberries but my family doesn’t. That cake looks like a good solution to my problem of what to do with the cranberries after the holiday
ETA They like cakes. I don’t so much. I like pies. If you like the fruit just put it in a pie . If you like the taste, that is different.
BC in Illinois
Looking forward to Thanksgiving meals. Three of the four kids’ families live nearby, so they will — reasonably — be going to Chicago, Michigan, and Iowa for Thanksgiving itself, but we will have various get-togethers before and after the actual day. Pecan pies — yes! My son-in-law’s turkey wrapped in bacon — yes.
And someone saying,
narya
I am heading to Downstairs Neighbor’s for Thanksgiving. I’ll make some rolls, and anything else savory she needs, but also! Dessert. One will be a poached pear tart (simple sable crust, almond frangipane, aforementioned pears, which are poached with wine, lemon, vanilla, cinnamon stick and . . . something). The other I’ve been mulling over, and last night I settled on it: I’m gonna adapt an opera cake. So: three layers of joconde, with fillings of (1) pumpkin butter, and (2) whipped mascarpone/heavy cream (instead of the usual coffee syrup/French buttercream/chocolate ganache). I’m gonna make either a brown sugar frosting or a salted caramel glaze (the latter, most likely), and then make some pumpkin-seed brittle for crunch. For the syrup, I will likely do maple/ginger syrup of some kind; haven’t sorted that out completely yet. I will try to remember to take pictures.
zhena gogolia
@TaMara: It was a treat to get one before Thanksgiving!
zhena gogolia
@Scout211: Yay for using Karo dark corn syrup. I do too — I use Fannie Farmer’s recipe, and it is delicious. If you only eat it once a year, I see nothing wrong with corn syrup. I’ve tried the other ways, and I don’t think it’s as good!
I also use Fannie Farmer’s tart crust, which is excellent. Lots of butter.
Doug R
Is there a non-geolocked version of that video?
Edit: found this-sorry it’s tiktok but it’s not locked
https://www.tiktok.com/@thedailyshow/video/7301465574981258538
Scout211
So does half of my family. I should have added “or vanilla ice cream.” :)
eclare
@narya:
You are quite the chef! An opera cake, wow. Please take photos so we can admire and salivate!
sab
@eclare: I like pecan pie, but only if it is very heavy on pecan so you don’t need so much sugar filling.
My Ohio husband hates pecan. With a passion. How is that even possible? I don’t know but he does it.
narya
@eclare: We made one in pastry school, and I might have made one at the bakery a million years ago, but . . . they’re not that difficult, just a lot of fiddly bits. My biggest concern is the pumpkin butter: I roasted a sugar pumpkin, but I haven’t done anything else with it yet–I’ve been looking for a good recipe. Which I will then proceed to mostly ignore . . .
eclare
@sab:
My mother was very involved with her church group, United Methodist Women, as I was growing up. Every fall they held their big fundraiser, selling pecans, kind of like Girl Scout cookies. I remember box after box of bags of pecans all over the house, waiting to be sold and turned into pies.
eclare
@narya:
Pastry school, so you know what you’re doing! Still impressive.
Dorothy A. Winsor
@TaMara: Stuffing sandwiches are the best.
Maxim
Yum, recipes! My favorite pie is razzleberry, and (in the summer) fresh peach cobbler is to die for, but Dutch apple and pecan are also yummy. I have not had to prepare a whole T-Day meal in ages, just side dishes with other people hosting. It’d be fun to host sometime … and then I probably wouldn’t ever want to do it again, lol.
C Stars
@narya: Your pear tart sounds lovely. Pears and ginger are two of my favorite flavors in winter/holiday cooking. I don’t like eating raw pears but love them in baked goods (and savory dishes). I have a huge jar of pears in syrup that needs to be used, I am thinking trying to make an experimental pear gingerbread upside-down cake.
One thing that bugs me about the “Christian” (nominally) winter holidays in this country is the big whirl of activity to get ready for the one day and then after Christmas (and Boxing Day or OTHER RELATIVES day), all the cheer is supposed to be done with. Boo. This year I plan to celebrate Epiphany. The Stars Spouse grew up in the south celebrating this day with a special cake. When I look up what he calls a “king cake” it looks very gaudy! Anyone have a good recipe for an epiphany cake?
ETA Extra credit question, best pie flavor? It’s always going to be apple for me. No crumble, just crust, and apple apple apple….
narya
@eclare: Yeah, I had a plan to go to pastry school, work at a bakery, and then open my own place. I did the first two, but the third one became un-doable, so after two years making thousands of croissants, I went back to working with words rather than pastry. What I mostly took from the experience–in addition to having made a lot of stuff at least once–is the ability to tackle a lot of work in the kitchen efficiently. Well, and, the willingness to try to be creative; we’ll see how it comes out!
SiubhanDuinne
@Scout211:
Can one substitute molasses for the dark Karo?
narya
@C Stars: The pear tart was in an old Cooks Illustrated (and is now in their baking cookbook). I tackled it, and was so pleased by the success that I embarked on the path described in the previous comment . . .
I can find you recipes for king cakes–but I’ve seen many variations. One is also called a pithivier, I think? (Galette de Rois)
brantl
@Scout211: Need to crack the lid, eventually or use a thickener, or it’s inevitable.
Jay
@C Stars:
Apple Blackberry, 75% apple, 25% blackberries.
C Stars
@narya: galette des rois… I looked it up…looks more delicious to me than the iced mardi gras version. I wonder if I could use premade puff pastry.
sab
@eclare: My mother did that for Smith College alumnae. We called them ( and my Mom) the Squirrels. They used to rummage in our garage
My dad always laughed at them. He called them Squirrels.
martha
Oh Tamara the cranberry upside down cake looks delish. I make a similar one, a recipe from David Lebovitz (love his blog!). It’s also very yummy. This year, I’m trying the Skillet Pumpkin and Apple cake from the Washington Post. I really don’t like pumpkin (sacrilegious, I know) but my husband does. So I’m hoping there will be enough apples in it to dilute the pumpkin for me.
Also, since it’s just the two of us, he’ll grill a spatchcocked chicken instead of turkey.
C Stars
@Jay: Yes, that too.
CarolPW
@Dorothy A. Winsor: Leftover stuffing is to put fried eggs on. The primary reason to cook a turkey and make gravy from the drippings is to have hot turkey sandwiches. Left over turkey bits are good for creamed turkey on lentils or beans, or in a cottage pie. Yes, I have turkey opinions.
sab
@eclare: We voted at a UMC church. I grew up Episcopalian. I am thinking of switching to the actual Protestants that aren’t so preppy. I hate how political even religion is.
eclare
@Maxim:
I just googled razzleberry, that does sound good!
Scout211
I don’t know the answer to that but there are lots of recipes online for pecan pie without corn syrup.
sab
Lately I cannot read BJ without a notepad nearby. Great recipes, and if I wait they will be gone in a flood of new blogstuff.
sab
@Scout211: Good idea in reverse. I hate molasses and use dark Karo as a substitute. If you like molasses a switch might not hurt.
ETA I don’t know why I hate molasses. I just do. And a lot. It’s visceral. I rwally hste everytjing about molasses, especially the taste.
eclare
@sab:
It all depends on the individual church. The United Methodist church that my relatives go to voted to leave the conference rather than perform same sex marriages in their church. When I went to a neighborhood coffee group at the United Methodist church near me, people there were getting stuff ready for the Pride parade.
VeniceRiley
My mother made the best apple pie and the best pumpkin pie. Hands down. Not much for sweets now, nor baking. But the memories are delicious.
sab
@eclare: Yikes. Episcopal Church is hierarchical. Top down : bishop or hierarchy decides. Protestant churches are bottom up. Congregstion decides. Switch from one to the other is a huge jump.
SuzieC
@laura: Also to be extra fancy caviar.
I am substituting a cranberry salad for my usual but too sugary cranberry relish this year. Greens, dried cranberries, lightly candied walnuts, shaved carrots and your choice of cheese. I like bleu or gorgonzola. Balsamic as dressing.
It’s just the three of us for T-Day but we’re having a big family gathering the week between Xmas and New Year’s. By popular demand I’m making gravlax. Served with all the accouterments. Also baking three cakes–two boozy cakes for adults and a non-booze chocolate cake for the 5 kids in attendance.
sab
My family thinks I am a good cook. I was just hoping to retire from Turkey Day. UnFortunately I am a much better cook than my stepsons’ mother ( bitchy me – a very low bar.)
C Stars
How misanthropic would it be if we just skipped Thanksgiving altogether? Two of our family will be returning in the afternoon from a days-long wilderness adventure and will likely be craving showers and downtime more than anything else. The other two of us will have spent the Wednesday before working at the food bank. None of us really like turkey. We’ve been invited to a family event a couple of hours away but it will be a big stretch to get there in time depending on the return time of the hikers.
I think I just want to order Chinese food and watch movies.
sab
Not that anyone cares, but tonight we are having our regular breakfast for dinner. Good solid food, perhaps too high cholestrerol, but easy on the cook. Easy on the cook and the family feels fed.
Eggs, toast and hash browns.
Usually coddled eggs but tonight they will be scrambled.
C Stars
@sab: BFD is our family’s comfort food. Enjoy.
Baud
@sab:
I care.
eclare
@C Stars:
Is there any way to do a get together other than Thursday? I am not seeing relatives on Thursday because they get together an hour away at night, and I am not driving that far by myself at night. Plus I figure a good amount of people on the road at that hour will be full and/or boozy.
I will get together with them on Friday for breakfast.
For my Thanksgiving meal, I am going to the store on Wed morning and buy whatever suits my mood to reheat. I will eat that and have some wine and watch Dolly’s halftime show.
TL;DR beg off from going
eclare
@sab:
Sounds good to me!
Growing up we had it probably every other week.
sab
OMG I Did not know this was a thiing.
sab
@Scout211: Stuffing is savory pudding. Put it in the oven the day before then nuke it at Turkey Day.
Day before put it in over a bigger pot with water. Put it in the oven at low heat the day before and cook at low heat for several hours. Then refrigerate and nuke on Thanksgiving.
Like rice pudding. Another pudding not savory.
Dorothy A. Winsor
@C Stars: That sounds like a lovely evening
JustRuss
The only flaw my otherwise perfect daughter possesses is a disdain for traditional Thanksgiving fare. No turkey, no mashed potatoes, no stuffing, no *sob* gravy this year. Pray for me.
Also, she doesn’t appreciate my humor as much as she should, so two flaws I guess.
CaseyL
This is the time of year – from now to Christmas, basically – that it’s hardest to be diabetic :D.
I was never a fan of pecan pie, but fruit-topped nearly anything sounds divine.
My neighbors are hosting Thanksgiving in Ocean Shores, as is tradition. There will be 8 (?) of us, if everyone expected to join us does so.
I think the husband requested me to make sauerbraten without consulting with his wife, who is making turkey. So we have two meat entrees and no idea what, if any, side dishes anyone else will be bringing. I may also bring a vegetable dish – braised red cabbage or a beet-and-apple salad – to have something on the table that isn’t too heavy.
ETA: If Leslie Jones actually did offer to do that at family gatherings, she could possibly make more money than she does now. I mean, I’d pay a mint for the service!
Baud
@JustRuss:
Kids today are too high brow for “pull my finger.”
trollhattan
OMG that video reminds me we have an Olympics coming next year and we have Leslie Jones to talk at the Olympics broadcast, which will have me in stitches for three solid weeks.
Can. Not. Wait.
sab
@JustRuss: I just did a pot roast that was amazing, especially the gravy. Basic potroast lump of meat. 3 lbs. Then I added a boxed vegetarian broth. And then a chopped onion. And then a whole bunch of chopped big (stew size) carrots.
Cooked them slow for many hours. I think the big carrots were the key. Also a beef bouillon cube.
Whatever, everyone loved it. I boiled the broth into gravy, with corn starch
Put tiny little leftover steamed potatoes in the meal. Next day served it with mashed potatoes.
eclare
@JustRuss:
So what are you having for dinner?
SiubhanDuinne
@Scout211:
Thanks. I have nothing against corn syrup. Just thinking of what I have on hand. I know I have molasses but don’t think I have any Karo dark in the cupboard.
KrackenJack
I have a pecan bar recipe that I’m very fond of. It’s more of a shortbread crust than a traditional one. By the time I get home to post the recipe, this thread will be deader than Santos’ election HQ.
Jay
@CaseyL:
It’s always either baked yams with mini marshmallows or green beans with deep fried onions.
Nobody ever brings a spinach dip bowl, scalloped potatoes or potato salad with raisin’s , //
sab
Rained today, so the pitbull has been hanging out all day looking stressed ( I need to pee!) but unrelieved all day. She has had many chances. She is not a witch and will not melt in the rain.
Finally she peed! Yay dog.
Baud
@sab:
👍
eclare
@sab:
Yay! Relief to all.
lowtechcyclist
The way you make a pumpkin pie that isn’t boring as all get out is really simple: you take the “Famous pumpkin pie” recipe on the Libby’s can, double the spices (cinnamon, ginger, cloves – NOT the sugar or salt!), and use a graham cracker crust (store-bought is fine – the Keebler elves know what they’re doing here).
Also I use a little less evaporated milk than the Libby’s recipe calls for – I think it gives the pie a firmer texture – but that’s not essential. Anyhow, here’s the recipe as I do it:
Pumpkin Pie Done Right
1 10″ deep dish graham cracker crust
1 15-oz. can of pumpkin
2 eggs
~9 oz. evaporated milk
Spices:
3/4 cup sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
Preheat the oven to 425º.
Shake all the spices together in a zip-lock bag until it’s all the same color.
Mix the pumpkin, eggs, and spices in a big mixing bowl, then gradually mix in the evaporated milk until it’s all good and mixed.
Pour the mixture into the graham cracker crust (if you went with store-bought, it’s already in an aluminum pie pan), and put it in the oven.
Bake at 425º for 15 minutes, then ~45 minutes more at 350º. It’s done when the knife comes out clean.
Let it cool a bit, and then enjoy!
Tip: evaporated milk comes in 5-oz. and 12-oz. cans. I usually buy one of each (and 2 cans of pumpkin and 2 pie crusts) and that works out perfectly for 2 pies. It’s just as easy to cook 2 pies as it is to cook 1.
Jay
@sab:
what a vicious, dangerous and dominant dog breed,….//
Yutsano
@SiubhanDuinne: Molasses has a much more metallic taste to it than corn syrup does. It could work, just be prepared for the flavour to not be what you usually expect in a pecan pie. Good luck!
narya
@C Stars: Probably! According to Serious Eats, Dufour is “better,” but they also liked Pepperidge Farm well enough. Although I know how to laminate dough, I would need to be super inspired to do it for the galette. (Who am I kidding? If I were going to make it, I’d probably make the puff pastry. But, seriously, there’s no need, and the purchased stuff would likely be better than my homemade, given how long it’s been since I made it.)
laura
@sab: OMG!We love breakfast for dinner. Spouse makes pankies and makes silver dollar sized pankies with sausage slices in it for the beagle. Homer Simpson drool gif
karen marie
@sab: Better than pecan pie: maple butter tarts. I make tiny ones in my mini cupcake tin. You can put in pecans, walnuts and/or raisins or just have them plain. Either way, they are fantastic. The little bites are esp nice.
No mince pie love in this thread? Mince pie with vanilla ice cream is one of my life’s delights.
I could make baby mince pies for the freezer. I’m going to have to go to the store.
evap
vegan bourbon pecan pie! a recipe from WaPo that I make every year, it’s easy and so good. I use Serious Eats pie crust recipe (with vegan butter), also easy and the best pie crust ever.
Chacal Charles Calthrop
@narya: no wonder your neighbor invites you to thanksgiving.
if you were my neighbor I’d be inviting myself to your thanksgiving.
what is frangipane, BTW?
sab
@Jay: She would have fainted at a squirrel. Growls at everyone. Attacks no one. Two chihuahuas damaged her ears. Her head is bigger than those two dogs.
sab
@karen marie: OMG those sound so good.
Rachel Bakes
@zhena gogolia:
Pecan Pie for my fil every year (or myself and he’s the excuse). Always use light corn syrup but substitute 1/3 cup of molasses after a shortfall substitution several years ago that I liked better. May have to experiment next year based on 2 recommendations.
Chacal Charles Calthrop
@C Stars: I know a family whose Thanksgiving tradition is going to the best Indian restaurant in town & ordering a feast.
Anonymous At Work
Pecan Pie is a must. My youngest niece is allergic to tree nuts, so for Christmas/New Year’s, we can’t. But my family also grew up with fresh pecans from trees, so…
eclare
@Yutsano:
It’s iron rich!
Rachel Bakes
We host each year. cI’s reinvention of a Julia Child’s turkey and stuffing. Potatoes, gravy, pecan pie, pumpkin-nutmeg dinner rolls and tangzhong dinner rolls, cranberry sauce, and the big kid’s charcuterie platter with Brie en croute. That’s what we make this year. Veg, wine, and fundraiser-purchased pies (usually homemade by my mom).
narya
@Chacal Charles Calthrop: Almond cream, basically; eggs, finely ground almonds, butter, sugar (I think; I have to find my formula). it puffs and browns, and makes a nice setting for the pears. I’ve used hazelnuts, too, and that also works, though it needs a little adjusting for fat content.
Scout211
You just made yourself dark corn syrup. 😊
I used to use light corn syrup and brown sugar but the dark corn syrup and white sugar tastes better (to me).
eclare
@Chacal Charles Calthrop:
Hmmmm…another solo Thanksgiving idea for me.
narya
@karen marie:
I’m not a huge fan, but my Dad is, so one year I got my hands on the right kind of beef fat and actually made homemade mincemeat. He always complained that, since my grandmother died (his MIL, not his mom–as he said, you had to cut his mother’s pies with an axe), he didn’t get it any more.
raven
Headed for the beach Sunday, just us and Artie.
MomSense
Scout is 6?!!!!!?!?! How did that happen so fast? She was just a puppy.
I started my new job and there are four office doodles. A hello, ginger, brown and my black grand puppy. All offices should have dogs. It’s such a happy place.
MomSense
@karen marie:
I haven’t made mince meat pies since my grandfather’s last Thanksgiving. He loved them so. He also put thinly sliced cheddar cheese on top of his apple pie. I think it’s a CT farmer thing.
lowtechcyclist
@karen marie:
I love it when I can get it, which is almost never. Got a recipe?
eclare
@karen marie:
My parents both loved it, but as a child I opened the fridge and saw the suet. That was enough for me to say no thanks.
EarthWindFire
This is week after Thanksgiving breakfast. Yes, the whole week.
The only traditional Thanksgiving dessert I like is apple pie. My family made chocolate mousse for Thanksgiving. So good!
Citizen Alan
@Scout211: I literally recoiled at the thought of chicken and dressing (Not stuffing–dressing!)mthat doesn’t have a chance to brown on top.
A Good Woman
@Chacal Charles Calthrop:
I am the Downstairs Neighbor @narya referred to. Yes, she has been a very bad influence on me. I was the family laundress, not the cook, when I was a kid so I am spending my retirement catching up. One never knows what will appear when she is cooking! I am her Willing Guinea Pig for all things food related. Someone has to step up!!
I have friends who wanted to know if she is coming to dinner and what she is bringing. I will have drool towels ready for them. It will be a great time.
Citizen Alan
I have a new finger food that’s been a big hit and is keto friendly: Sausage & Cheddar bars.
2 cups of almond flower
2 pound of sausage (I use Jimmy Dean Hot, YMMV)
2 cups of shredded cheddar
1/2 tsp of baking powder
1 block of Philadelphia cream cheese
Mix it all together and spread it out on a cookie sheet covered w/ parchment paper. Cook at 375 for about 20-25 minutes. Let cool and then slice into bars with a pizza cutter. Makes around 45-50 depending on how small you slice.
Hugely popular with the ladies in the clerk’s office.
Chacal Charles Calthrop
@A Good Woman: sounds like the dessert will be the main event in your building….which is exactly as it should be!
Feel free to post after the feast as to how it went.
Doc Sardonic
@JustRuss: My dear, sainted, departed Mother would have cooked the full Thanksgiving spread, and told me to go get drive through at Taco Bell.
C Stars
@eclare: yes, Indian food sounds wonderful. I’d rather have curry than turkey gravy!
C Stars
@narya: Ha! Know thyself I guess. (Not that being able to make laminate dough is anything to be ashamed about!!) I make a curry chicken pot pie with puff pastry crust from Trader Joe’s and it’s not bad. I’m sure homemade is better
dnfree
@C Stars: Bumbleberry. We first had it in Ontario, and it’s in many restaurants there. Approximately equal parts raspberries, blueberries, strawberries, rhubarb, and apple. I now leave out the apple because it doesn’t add much, but the rhubarb sure does. There’s a point in late spring/early summer when all are available fresh, and that’s when I make it. I usually make it as a crisp with a crumble topping rather than a pie, mostly because I don’t like making pie crust.
Mrscoachb
I followed the links to the pumpkin Bundt cake…looks delicious but one question what is and where would I get “buttermilk powder”. Is there a substitute? I might like to try this year. I do a very traditional dinner but love making one new thing. Sometimes it’s good, sometimes not…BIG fail one year with the leek tarts as I didn’t rinse the leeks well enough, so they were sandy! LOL
dnfree
@sab: The is not strictly true. Some Protestant churches, definitely including Episcopal and Methodist, have hierarchies with bishops, and the bishops decide what church ministers are assigned to and when they move.
Narya
@Mrscoachb: King Arthur has it sometimes. Otherwise, use buttermilk and reduce other liquid.
Scout211
I’ve purchased it at grocery stores before. I found it in the baking aisle. You can also find it in the Bob’s Red Mill section of many grocery stores.
Sandia Blanca
@eclare: Our United Methodist Church had a float in this year’s Pride Parade! We had our very own drag queen lip syncing atop the rainbow staircase. Look for a congregation that’s part of the Reconciling Ministries Network to ensure a welcoming environment.
lowtechcyclist
@Sandia Blanca:
Thanks for the tip! I’ve been unchurched for awhile now, and it’s been feeling like time to do something about it. But I’m not going to any church that isn’t LGBTQ-affirming, and that’s been the tricky part. And it looks like there’s a group in this network that meets not too far from me.
karen marie
@lowtechcyclist: Buy a jar of mincemeat, make a piecrust, bake?
I haven’t made one since the ’90s but that’s what I did.
So tasty!
karen marie
@Mrscoachb: You can get it in the grocery store baking aisle. It’s great stuff. You can use it to make DIY ranch dressing powder.