Pumpkin Spiced Latte

Pumpkin Spiced Latte

2 cups milk
1 cup very strong coffee
2 teaspoons vanilla
2 teaspoons sugar (or one packet of Splenda)
1 teaspoon cinnamon (plus extra for dusting)
2 heaping spoonfuls of canned pumpkin

Pour all of the ingredients into a pot and heat over medium-high heat until the coffee is steaming hot. Pour into mugs and top with whipped cream & cinnamon. Enjoy!

See other flavored coffees at the link below.
FROM:
How to Make Flavored Coffee Syrups
http://www.tiphero.com/tips_3203_?utm_source=Money-Saving+Tips+Newsletter+DL&utm_campaign=23f9a68cb3-TH_NL_93a_09_09_2010&utm_medium=email

Resurrection Rolls

1 pkg. Refrigerated crescent roll dough melted butter large marshmallows 1 tsp. Cinnamon 1 tbsp. sugar Preheat oven to 350°. Give each child a triangle of crescent roll and a marshmallow. Explain that the roll represents the cloth that Jesus’ body was wrapped in and the marshmallow represents Jesus. Have each child dip the marshmallow in melted butter, symbolic of the embalming oils. Dip the marshmallow in the cinnamon and sugar, representing the spices used to anoint Jesus’ body. Wrap the coated marshmallow tightly in the crescent roll (not like a typical crescent roll, but bring the sides up and seal the marshmallow inside). This represents the wrapping of Jesus’ body after His death. Place on an ungreased cookie sheet and place in oven (tomb) for 10 to 12 minutes. Remove from oven; cool slightly. When the rolls are cooled, children can open their rolls (cloths) and discover that Jesus is no longer there. HE IS RISEN! (If you seal the crescent rolls well, the marshmallow will melt and the roll will be puffed up but empty.)

Popovers

(Makes 2 dozen)

4 eggs

1/2 t salt

2 c milk

4 T butter or margarine, melted

2 c all-purpose flour

1 T sugar

(For a dessert-like treat, you can add 1 teaspoon of any of the following ingredients vanilla, cinnamon, nutmeg.  For a luncheon style treat, try rosemary, oregano, basil, parmesan cheese, or thyme.  Use your imagination!)

Mix all ingredients together well.  Set oven to 425 degrees and put them into a cold oven.  (If using a preheated oven, check often to be sure they do not get done early.)  Leave them for 30 minutes, then reduce heat to 375 degrees for an additional 10 minutes.  Prick each one with a toothpick or metal skewer to allow steam to escape and for popovers to crisp on the inside.  Leave them for 2-3 more minutes.  

GET CREATIVE!

These can be eaten plain or filled with turkey, chicken, tuna or egg salad, cheeses and/or lunchmeat, scrambled eggs with ham and cheese, jams or jellies, pudding, pie filling, melted chocolate or whipped cream.  They are a fabulous appetizer or luncheon addition, main course or dessert.  They are great way to use leftover turkey from Thanksgiving.  They work great with any meal--breakfast, lunch, dinner or snack-time and kids love them!

Grandmother's Famous Cranberry Bread

2 cups sifted, all-purpose flour
1 cup sugar
1½ tsps baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter
1 egg, beaten
1 tsp grated orange peel
¾ cup orange juice
1½ cups light raisins
1½ cups fresh or frozen cranberries chopped
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Preheat oven to 350°.
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
Cut in the butter until mixture is crumbly.
Add the beaten egg, orange peel, and orange juice all at once and mix well; stir just until mixture is evenly moist.
Fold in raisins and cranberries.
Spoon into a greased 9x5x3-inch loaf pan.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack.
Cranberries can be substituted for raisins to have an all-cranberry bread.




From the children's book: Cranberry Thanksgiving
Wende and Harry Devlín, Parents’ Magazine Press, 1971

MARMALADE RAISIN GLAZED HAM

1/2 boneless fully cooked lean ham (4 pounds)

1 cup water

2/3 cup orange juice, divided

1/2 cup orange marmalade spreadable fruit

1/4 cup golden raisins

1/4 cup raisins

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

2 tablespoons cornstarch

1.  Line a shallow roasting pan with foil.  Place ham on a rack in a prepared pan.  Bake, uncovered, at 325 for 45 minutes.

2.  Meanwhile, combine the water, 1/2 cup orange juice, marmalade, raisins and spices in a saucepan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes or until raisins are softened and the mixture is reduced to 1-3/4 cups.

3.  Combine the cornstarch and remaining orange juice until smooth.  Gradually stir into glaze.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Brush ham with glaze.  Bake 1 to 1 1/2 hours longer or until a meat thermometer reads 140, brushing occasionally with glaze.

Sweet Potato Crunch

This is one of our Thanksgiving favorites!

1 can Bruce yam (29oz) -drained and mashed
3/4 c. sugar
2 1/2 Tb melted butter
2 eggs (slightly beaten)
1 Tb vanilla
1/2 tsp salt

Mix all ingredients. Pour into greased dish.

Topping:

21/2 Tb melted butter
1 c. brown sugar
1/3 c flour (or use Red Mill gluten-free 1-to-1 baking flour)
1 c chopped pecans

Mix and pour over top of yam mixture. Bake at 350 for 35 min.

Thanksgiving Dinner Menu

Thanksgiving at our house is almost always an international affair. We always try to invite international students or families into our home. This is a way to make new friends, teach others about this uniquely American holiday and celebrate this season in the spirit for which it was intended--to give thanks to God for all His blessings through international and inter-cultural fellowship.


I always prepare the entire, traditional fair (even if some of our guests are vegetarian) so that our guests will see first-hand how this holiday is traditionally celebrated. I make sure they all know which dishes contain meat or meat products, though, as you can see from the list below, there are plenty of vegetarian dishes available! Also, I ask each person to bring a traditional dish from his or her country. This way we also get to share in their culture. We always have such a wonderful time! I encourage you to open your home to an international individual or family this season.


Below are some favorite, traditional Thanksgiving foods. Click on each food to take you to the recipe for that item. Click on Cooking Timetable to find out when each item should be prepared in order to have dinner on the table between noon-1pm or between 6-7pm. God bless you this Thanksgiving!

Traditional Thanksgiving Dinner Menu:


Stuffed or Unstuffed Turkey

AND/OR

Pineapple Ham Or Marmalade Raisin Glazed Ham

Bread Stuffing

Corn Casserole

Green Bean Casserole with Bacon

Sweet Potato Casserole or Sweet Potato Crunch or Brandied Sweet Potato-Apple Gratin

Mashed Potatoes

Gravy or Vegetarian Gravy

Favorite Tossed Salad

Nana's Angel Biscuits

Homemade Butter

Cranberry Sauce

Southern Sweet Iced Tea

Pumpkin Pie

Apple Pie

Pecan Pie

Other Suggested Sides:
Relish Tray, consisting of pickels, olives and/or peppers
Whipped Cream
Other drinks: water, juices, sodas, etc...
Jams or Jellies
Salad Dressings

Thanksgiving Dinner Timetable

This is just a guideline to help you plan your very busy two days of Thanksgiving cooking.

The Day Before:
Make the pies and refrigerate.
Make the bread stuffing.
Stuff the turkey and refrigerate.
Prepare the corn casserole and refrigerate.
Prepare the green bean casserole, leaving off the French fried onions, and refrigerate.
Prepare the sweet potato casserole, leaving off the marshmallows, and refrigerate.
Make sure the drinks are prepared.
Let the kids make the homemade butter.
Set the table.

The Day Of:
To be ready by noon-1pm/To be ready by 6 or 7 pm
Approximately 5:30 or 6am/11:30am or 12pm: Preheat oven and put in turkey. See Roasting Timetable and adjust accordingly. I like to have the turkey done early so I have time to cook the other items.
7 am/1pm: Baste the turkey.
7:30 am/1:30pm: Baste the turkey.
8:00 am/2pm: Baste the turkey.
8:30 am/2:30pm: Baste the turkey.
9:00 am/3pm: Baste the turkey.  Remove all casseroles from refrigerator and allow them to get to approximately room temperature before baking. (Otherwise the casserole dishes will burst in the oven.)
9:30 am/3:30pm: Baste the turkey. (If making rolls that need to rise, start now.)
10:00 am/4pm:  Baste the turkey.
10:15 am/4:15pm: Top green bean casserole with remaining French fried onions.
10:30 am/4:30pm: Remove turkey, if it’s done. Heat oven to 350 degrees and bake corn casserole, green bean casserole, stuffing and sweet potato casserole. (Baking times will be slightly extended due having so many items in at once.)
10:45 am/4:45pm: Make the salad.
11:00 am/5pm: Prepare Nana’s Angel Biscuits. (If using a roll recipe that needs to rise, start earlier.)
11:30 am/5:30: Check on casseroles. Remove those that are done. Top the sweet potato casserole with marshmallows and cook for five more minutes or until marshmallows are toasted. Heat oven to 425 degrees. Start mashed potatoes.
11:40 am/5:40pm: Put rolls in the oven. Set out the salad, relish tray, cranberry sauce, dressings, drinks, hot pads & trivets. Remove pies from refrigerator. (Whipped cream can be removed from refrigerator as needed.)
11:50 am/5:50pm: Remove rolls, cover with light cloth and set out. Mash the potatoes and make the gravy.
Noon/6pm: Set out everything and enjoy!

Sweet Potato Casserole

1 lb yams or sweet potatoes
3 T brown sugar, packed
1 T water
¼ t salt
½ pkg mini-marshmallows

Preheat oven to 350 degrees. Cook yams thoroughly either by baking or boiling. Mash yams, while still warm to remove lumps, and mix in remaining ingredients except marshmallows. Place in a lightly greased casserole dish. (At this point you can cover and refrigerate it to cook tomorrow.) Bake for 30 minutes or until heated through. Cover with a single layer of marshmallows and bake close to element for another 5 minutes or until marshmallows are lightly toasted. (If prepared yesterday, make sure to allow it to sit out for at least an hour before baking. If you put a cold baking dish directly into a hot oven, the dish will break.)