Thanksgiving Traditions

Do we all have Thanksgiving traditions? Probably most such would include returning to a family setting that involved our childhood. In my case, my childhood Thanksgivings were not necessarily a big holiday event, but nonetheless celebrated with a special meal. We didn't buy turkeys, but I think probably a couple of times my folks chose to dress the old gobblers that were such pests whenever anyone was outside Other than that, fat, range-fed hens were plentiful, and my mother made the very best dressing to go along with that. We have not missed many Thanksgivings going back to that setting.

After my parents' passing, we continue to go back, have a marvelous feast, and the required walk in the woods before dessert. This year the leaves were so beautiful. I particularly noticed the black gum and hickory trees. Because of my renewed interest in composting, I was overwhelmed by the acres of fallen leaves that covered an already abundance of woods leaves, which I think we called leaf mold. I must be either compulsive or greedy, but I could just envision raking and hauling away that entire area to be spread over a garden. The not-too-easy access and the miles between where I am to there saved the day and my husband's patience. (I have more leaves and pine straw now on my own acre than I can take care of!)

Food was plentiful, but now back to the lifestyle change we are trying to stay loyal to, seeing as how we are both facing that annual physical exam and hoping that cholesterol level is still within normal range. The recipes I have been posting might not reflect that, but it may be a way I have of remembering good stuff without having to necessarily produce it. Memories might be a good way to handle that.

BLUEBERRY POUND CAKE

BLUEBERRY POUND CAKE

1 can blueberries, drained
1 pkg vanilla instant pudding
1 box yellow cake mix
¾ c. (scant) oil
4 eggs
One 8 oz pkg cream cheese
1 teaspoon vanilla

Combine all dry ingredients. Add oil, eggs slightly beaten, cream cheese (room temperature), and vanilla. Fold in drained blueberries.

Pour into well greased bundt or tube pan. Bake at 350 deg for 45 to 60 min.

This recipe from a friend is such a winner. I like to keep the history of recipes as well as flowers, shrubs, etc. This cake is very easy to make but simply delicious. If you need a food gift for someone that won't break the bank, this is sure to please. Try it, you'll like it!

Speaking of history, this same special friend shared a start of trillium from her woods where it was so prolific. That was 22 years ago, and that has thrived all that time under an old apple tree in our back yard. This past spring after the most abundant blossoms I think that old tree had ever had, it sucumbed to the freeze and subsequent heat/drought. Sadly, the tree has to go, but what to do with the trillium? It must be shady, I think. That is one of the first signs of spring that we notice, and when it starts blooming, we make a spectacle out of it!

Anyway, do you have things that are reminders of special events or friends? This particular event, alone, digging in the woods, was to somehow fill an afternoon that I was not at work to do something to handle the sudden and shocking loss that week of my mother. I didn't want to be alone necessarily but I didn't want to have to cope with talking to people, my husband was at work, the office where I worked was closed on Wednesday afternoons, so I called this special friend and asked her if I could just show up and dig plants from her woods. I got dogwood, redbud and trillium. The redbud lasted about 15 years, the dogwood didn't like being transplanted, but the trillium has flourished. It is one of my treasures and I do not want to lose it. I will ponder what to do until I research its nature.

Southern Sweet Tea with SPLENDA

Makes about 6 (6 fl oz) servings. Prep time: 5 min. Steep time: 10 min.

3 cups water
2 family-size tea bags OR 3 or 4 regular-size tea bags
SPLENDA No Calorie Sweetener, granulated, to taste. (I use only 1/4 cup. I don't like really sweet tea. I recommend sweetening to taste.)
2 cups water
Optional: 1/4 cup freshly squeezed lemon juice
Garnish: mint sprigs and lemon slices

1. Bring 3 cups water to a boil. Pour over tea bags; cover and steep 10 min. Remove and discard tea bags, squeezing gently.
2. Stir SPLENDA Granulated Sweetener into tea. Add 2 cups water; serve over crushed ice. Add lemon juice and garnish if desired.

Calories: 15

I have made this, and it is good. I could never remember how to make consistently good tea, but I think this is it. I copied this off the bag of SPLENDA Sweetener, by the way, and give them full credit. I don't see any disclaimer anywhere about sharing it. It might help them sell SPLENDA if we do share!

Mrs. Claus' Cookbook

This is the neatest thing! http//www.northpole.com/kitchen/cookbook

For some reason, you have to copy and paste, but it's worth it.

ONE BOWL BROWNIES

Here's a quick one that is good but easy enough for kids to help.

ONE BOWL BROWNIES
1 cup butter or margarine
2 cups sugar
4 eggs
1 teaspoon vanilla extract
6 tablespoons cocoa
2 cups all purpose flour
pinch salt
1/2 cup chopped nuts

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine cocoa, flour and salt. Stir into creamed mixture. Add nuts. Bake in a greased and floured 13x9-in baking pan. Bake at 375 about 20-25 minutes. Cool. cut into squares. Makes 2 1/2 dozen pieces.

Quick Breads

How about baking quick breads for gifts or spoiling your family. May be frozen easily.

STRAWBERRY BREAD
3 c plain flour
1 teaspoon salt
1 teaspoon soda
OR 3 c self-rising flour may be substituted.
1 tablespoon cinnamon
2 c sugar
3 eggs beaten
1 and 1/4 c cooking oil
1 and 1/2 c chopped pecans
Two 10-oz pkg frozen sliced strawberries, partially thawed
Sift dry ingredients together in large bowl. Mix remaining ingredients well. Add dry ingredients. Pour into greased pans (may use Bakers Joy) and bake at 350 degrees. Two large loaf pans, one hour, or five mini-loaf pans for 45 minutes. Cook in pan 10 minutes before inverting to cool. VERY good.

POPPY SEED BREAD
3 cups plain flour
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons baking powder
OR 3 c self-rising flour may be substituted
3 eggs
1 and 1/2 c milk
2 and 1/4 c sugar
1 and 1/8 c oil
1 and 1/2 tablespoons poppy seed
1 and 1/2 teaspoons almond flavoring
1 and 1/2 teaspoons vanilla flavoring
1 and 1/2 teaspoons butter flavoring
Mix all together in mixer bowl. Mixture will be very thin. Bake 1 hr at 350 for large loaf, and bake mini loaves approximately 30 min. Test for doneness by inserting toothpick. While still in pan, drizzle with glaze. After inverting, place right side up on wax paper.
GLAZE: 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, 1/2 teaspoon vanilla flavoring, 1/4 c orange juice, enough powdered sugar to make glaze the consistency you want, approx. 3/4 c or so. Lift loaf away from side of pan and let glaze run along sides into pan.

The poppy seed will look like little specks in the bread, but that's the way it's supposed to.
I plan to bake these breads for Christmas but probably will substitute Splenda. These make nice teacher gifts, friend or neighbor gifts, if they last long enough that is.

On A Recipe Kick

While I was doing the chicken dressing recipe, I ran across this old favorite of my family's (at least it was mine). I think I got it from my first Betty Crocker cookbook that I received my first Christmas with my new husband! (hint, hint) Anyway, it looks simple but it is delicious. Kids will eat it!

HAMBURGER PIE

1 medium onion, chopped
1 pound ground beef
salt and pepper to taste
1 can (2 1/2 cups) or 1/2 pound cooked fresh green beans, drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 c warm milk
1 beaten egg
salt and pepper

Heat oven to 350.

Cook onion in hot oil until golden. Add beef and seasonings. Brown. Drain.

Add drained beans and soup. Pour into greased 1 1/2 qt casserole.

Mash the potatoes. Add the milk, egg and seasonings. Spoon in mounds over meat mixture. Bake in moderate oven (350) until potatoes are slightly browned. Makes 6 servings.

It can be done without the potatoes. You can substitute any topping, or you may have it plain with potatoes as a side, or rice maybe?