"Thanksgiving reveals the fullness of life. Thanksgiving makes sense of past, brings peace today and creates a vision for tomorrow." – Melody Beattie
Thanksgiving through Christmas, there are some things that I have to put on our family holiday board, in some form or fashion, so that everything can really feel. Without these things, although we will all be full, we would not feel as if we had had our traditional holiday meal.
There are three foods that say "holiday" to your family: Sweet potatoes, Pumpkin and Wear.
The three things here must be on our board in some form or my children look at me as if I had lost my mind, my husband is marvelous if I'm sick, and personally, I felt as if I'd let down my cooking precursors (also called mama and Granddaddy).
I may like to change things a few times for fun, as you can see in the recipes below, which could be enjoyed, honestly, at any time, they are so simple and tasty. But even when I make a taste of sweet sweet potatoes like the sarpical author below, my mother's sweet potato cancer will be on board. It is necessary that those bloody layers of tender sweet potatoes, cut with sinamon, brown sugar and butter, and white-white marshmallows, eat all Thanksgiving and Christmas. When it's there, I still feel that my mum is around, being part of a holiday through the food that he had learned to me do it. Food creates links with the people we love.
On the dressing, my children will always feel about the way I feel about my mother's sweet potato casserole. When we have a Thanksgiving lunch at anyone else's house, where they serve perfect clothes, I'll always come home and get the same application, every time.
"Mom, the dress was fine, but it's not like you. Can you do something for us?"
And of course, because cooking is a love, or at least a way of expressing that, I am very happy.
Obviously, food is one of those things that we consider with loving and even laughter, as the time someone gives accidentally extra salt in the card instead of sugar. (I was not, I promise.)
As you remind you of wearing your grandmother's grandmother's grandmother or smoke turkey, or whatever you say "family holidays" next week, remember, even if you do not have any One of those things this year, as so many lives have been turned back up recently, you can even reflect, smile, and plan for the holidays in the future you will have with; the ones you love. Because in fact, while we enjoy the special holiday food and the connection that we bring to the past and the people in it, it's really Our memory we are looking for is a definitive reminder of times with those people we love, so that we can feel that they are still with us for a moment or two.
"Over a Thanksgiving Day, the heart will find the path home." W.D. Nesbit
That brings me to the three REAL requirements for Thanksgiving:
1. People we love
2. Hearts thanks
3. Happy memories
I hope that your holidays will be filled with those things, my friends, no matter what is on your board.
"Thanksgiving reminds us, no matter what our life is, we can take away the remains of love and we can reconcile an undesirable life richer than what the pictures fell and & # 39; r darnau ohono "- Craig D. Lounsbrough
Here are a few recipes to use this year, or away for another day. I hope you'll enjoy them!
Poke caramel cake to spit with a pumpkin
1 box spice cake mix
There can be 15 pumpkin benches
3 large eggs
1 teaspoon pumpkin pepper spice
Combine all the ingredients into a mixing bowl, then combine with an electric mixer for a minute, until the mixture is creamy. Pour into a 9×13 baking dish that you have injected with spray cooking.
Bake for 350 for about 30 minutes, or until the toothpick has installed to the center comes out clean.
Although joining, make the caramel sauce:
1 1/2 keeps butter
1/4 cup of milk
1 full brown sugar cup
Combine the three ingredients in a pan at a heavy base. Wear together over medium-high heat until it has combined completely and boils. Boil for three minutes exactly when turning. Remove the heat and cool to warm temperatures.
When the cake is made, remove the holes over it, then put the warm caramel sauce over it, enabling it to fully saturate the cake before serving.
Then I'd like to wake up with glass kits and whipped cream. It's tasty!
2 large sweet potatoes
2 large or three smaller white potatoes
1 1/2 cup of heavy cream, have to split
1 1/2 tsp of salt
1 1/2 Swiss cheese cup has broken on
Heat oven to 400 degrees. Cut all the potatoes into a 1/8 inch slicer.
Draw together potatoes, 3/4 heavy cup cup, and salt in a large bowl. Spread a lightly lightened 2 quart bake dish.
Top with 1 Swiss cheese cup grated.
Pour 3/4 cups over potatoes, then spray with 1/2 cup of cheese. Cover with foil and bake at 400 for 45 minutes to one hour, until tender.
Remember five minutes before giving it to the salt sauce.
Muffins wear apple and onion
(having adapted from Rachael Ray recipe)
2 tablespoons of extra olive oil
1 ring butter, softened
1 fresh bay leaves (Found in product section)
4 cuffed ribs, broken
1 medium to large yellow onion, broken
3 Granny Smith apples, having quartered and broken
Salt and pepper
1 tbsp poultry seshes
1/4 cup of fresh parsley leaves to cut, or one dry parsley tablet
8 cups of cubic stuffed mix (recommended: Pepperidge Farm or Orowheat)
2 to 3 cups of chicken stock, home or store-purchase
Heat oven to 375 degrees F. Heat a large skillet over high medium heat.
Add extra olive oil and 4 tablespoons of butter to the skill.
When a melting butter adds bay leaves and celery, then onion, apples. Spray the vegetables and apples with salt, pepper and poultry. Cook 5 to 6 minutes to start stirring vegetables and apples, then add parsley and stuff cubes to the pan and combine.
Next, wetting the stuffed with chicken broth until all the bread is soft but not wet.
Muffin 12 cup generously generous with remaining butter. (Nonstick should also be tied to move it easily)
Use a ice cream scop to fill in infinite tins and grow up.
Remove the bay leaves as you catch the stuffing.
Blow up and crush on top, 10 to 15 minutes. Remove the muffins to an apartment and serve a hot temperature or room.
Stephanie Hill-Frazier is a regional television author, food blogger and chef, whose air pseudonym is "Mama Steph." I grew up in the Gulf of Wales, on St Joe Beach, where she will never call home.
She is married and has three young young sons who are significantly higher than her. You can find more recipes on whatsouthernfolkseat.com and on Facebook.com/whatsouthernfolkseat.