Another Idea for Thanksgiving...

     Here's a  new twist on an old favorite!

 

Gingersnap Pumpkin Pie

• Prep
  30 m
• Cook
  1 h
• Ready In
  1 h 30 m

Recipe By:Deanna

"A spicy version of the all time favorite pumpkin pie."

Ingredients

• 1 3/4 cups gingersnap cookie crumbs
• 2 1/2 tablespoons butter, melted
• 2 tablespoons white sugar
• 1 1/2 cups canned pumpkin
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch

 

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

ALL RIGHTS RESERVED © 2015 Allrecipes.com 
Printed From Allrecipes.com 11/24/2015

From Our Recipe Box to Yours..

Hey all! Thanksgiving is upon us and I thought I'd include a few recipes here you might like to try, or maybe you'll stick with your tried and true, but it never hurts to mix it up a bit!

Here is a dressing recipe from Pioneer Woman!! Dressing/Stuffing is one of my favorite parts!! MMM! I can almost smell it! (www.thepioneerwoman.com)

Basic Thanksgiving Dressing

Prep: 24 Hours	Level: Easy
Cook: 45 Minutes	Serves: 18

Ingredients

• 1 loaf Cornbread (see My Skillet Cornbread Recipe)
• 1 loaf Italian Bread, Such As Ciabatta
• 1 loaf French Bread
• 1 whole Large Onion Or 2 Medium Onions, Diced
• 5 stalks Celery, Diced
• 1/2 bunch Parsley, Chopped
• 1/2 cup (1 Stick) Butter
• 6 cups Low-sodium Chicken Broth, More If Needed For Moisture
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Ground Thyme
• 1 Tablespoon Fresh Rosemary, Finely Minced
•  Salt And Pepper

Preparation

Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.

Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed. 

Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!

Thoughts on this Thursday...

 

       Hi. Recently, I was putting books out on display and noticed "The 13th gift: a true story of a Christmas Miracle" by Joanne Huist Smith. Every year, I try to read at least one or two Christmas stories. They are usually feel good stories and just plain fun this time of year! The 13th gift was no exception. This Christmas story happens to be true, where most of the ones I've read aren't. The beginning is a bit depressing, taking place shortly after a death in a family. It ends up being a story of second chances and new beginnings, which is always heartwarming. It's also, at its heart, about giving and helping people out.
     There are secret gift givers in the story, who deposit gifts on this family's doorstep following the song, The Twelve Days of Christmas. These gifts come at a time where the family is at its lowest, due to the recent death of the Dad in the family. Starting out, the gifts are more bothersome than not, due to the fact that they remind the family of everything they have lost. As the story progresses, however, the gifts become a sort of glue that brings the family members back together, proving they aren't broken and life is still worth living. The loved one is not forgotten, but neither are those left living.
     As the song adds gifts, so does the family. By the end of the story, we see that's it's not really an ending, but a new and different beginning.
     This true account inspires readers to help others in some small way. We are all in this big world/life together and if we can make someone else's life a little easier, Why not?

Indeed. Why. Not.

From Our Recipe Box to Yours...

     Tomorrow is our Silent Cake Auction and Cupcake Walk!!! It's from 10 a.m. to noon and anyone can participate. Bring a decorated cake to donate for the silent auction or just come and bid on one. Funds raised will be given to the Friends of the Waverly Public Library! Need not be present to win! Each cake will start out at $5 and there will be a free cupcake walk for the kids!! There will be prizes for best decorated, best technique and best bitty baker too!! Come on out and support your library!!!
     So in honor of our first ever cake walk, I'm posting a cake recipe!! What fun!!

I found this one at http://www.food.com/recipe/waldorf-astoria-red-velvet-cake-8972

Waldorf-Astoria Red Velvet Cake

By troyh on May 11, 2001

88.60%;

 182 Reviews

Photo by May I Have That Recipe

• Prep Time: 15 mins
• Total Time: 45 mins
• Servings: 12

About This Recipe

"I haven't even tried it, but it looks good."

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 ounces red food coloring
• 2 tablespoons cocoa ( heaping)
• 1 cup buttermilk
• 2 1/4 cups cake flour
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon vinegar

FROSTING

• 3 tablespoons flour
• 1 cup milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup butter ( must be butter)

Directions

1. Cream shortening, sugar and eggs.
2. Make a paste of food coloring and cocoa.
3. Add to creamed mixture.
4. Add buttermilk alternating with flour and salt.
5. Add vanilla.
6. Add soda to vinegar, and blend into the batter.
7. Pour into 3 or 4 greased and floured 8" cake pans.

From Our Recipe Box to Yours...

     My daughter is a junior in high school and it seems that this year more than any others, I've been enlisted to provide bars for fundraisers.  This week we had two different ones. So, what do people want to buy? The easiest ones, I could make at home, so why buy them? The harder ones, I don't necessarily have time to make. I have a bit of a conundrum. I've been browsing allrecipes.com and different sites through Pinterest. I settled on hopefully something that is kind of easy, yet looks really yummy so that people will want to buy it!! Besides...who doesn't love peanut butter?!

The recipe I found can be located at http://www.sixsistersstuff.com/2014/08/peanut-butter-cookie-dough-brownie-bars.html

Peanut Butter Cookie Dough Brownie Bars
 Author: Six Sisters Stuff

Ingredients 
Brownie Mix for a 9x13 pan
¼ cup salted butter, softened
½ cup peanut butter + 6 Tablespoons of peanut butter (JIF is my favorite!)
 ½ cup granulated sugar
1 cup brown sugar ¼ cup +
2 tablespoons milk
1 tablespoon vanilla extract
2 cups all purpose flour
2 cups of Peanut Butter M&M's

Instructions 
1. Cook your brownies as the directions on the box suggest.
2. Once they are out of the oven, take 3 Tablespoons of peanut butter and gently spread it over your warm brownies. Let them sit and cool.
3. With an electric mixer, cream the butter and peanut butter until smooth.
4. Add the sugar, brown sugar, milk and vanilla, and mix until smooth. Carefully add the flour, and continue to mix at low speed until fully combined.
5. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer.
6. Sprinkle on all of the M & M's so they are spread out across all of your brownies.
7. Melt the last 3 Tablespoons of peanut butter in the microwave (about 30 seconds) and drizzle over your brownies.
8. Slice into squares. (These are very rich so you might want to cut them into small squares)
9. Cover and stick in your refrigerator until you are ready to eat them!

Recipe by Six Sisters' Stuff at http://www.sixsistersstuff.com/2014/08/peanut­butter­cookie­dough­brownie­bars.html


Feel free to comment with your favorite bar recipes!! That way I won't have to look so hard the next time I am asked to provide bars for a fundraising event!! I know I will be!!

Book Trailer Monday...

     I heard again today what an awesome book this is! And how amazing the movie is!! The science is spot on!




 

 Check it out today!

From Our Recipe Box to Yours...

   

      Fall is such a lovely time of year!! The smell of drying corn; playing in big piles of leaves; squash; apples!!!

     I checked in with Iowa girl eats and Yum!! found a recipe for apple crisp!! And I agree, everyone loves apple crisp. Try her recipe tonight!! http://iowagirleats.com/2015/10/14/caramel-apple-crisp-with-easy-caramel-sauce/


Caramel Apple Crisp with Easy Caramel Sauce 
serves 6

Ingredients
4 Granny Smith apples, peeled then thinly sliced
4 teaspoons + 1/4 cup gluten­free flour baking blend, divided
1 teaspoon cinnamon
3/4 cup certified gluten­free old fashioned oats
1/3 cup brown sugar
1/2 cup chopped Fisher Nuts Pecans
dash of salt
6 Tablespoons butter, cut into pats

For the Easy Caramel Sauce (makes 1 cup):
1 cup brown sugar
1/2 cup half and half
4 Tablespoons butter
dash of salt
1 Tablespoon vanilla

Directions
1. For the Easy Caramel Sauce: Combine all ingredients except vanilla in a small, heavy­bottomed saucepan over medium­-low heat. Stir slowly until caramel has thickened, 8-­10 minutes, then add vanilla and stir until thickened again, 1 more minute. Remove from heat then let cool slightly. Can be done ahead of time ­ cool caramel sauce slightly then pour into a mason jar using a funnel and store in the refrigerator. Warm for 30 seconds in the microwave before using. 2. Preheat oven to 375 degrees then spray a medium-sized baking dish (like 8x8" or 10x7") with nonstick spray. Add apple slices to a large bowl then toss with cinnamon and 4 teaspoons flour until well coated. Transfer to prepared baking dish then drizzle 1/2 cup Easy Caramel Sauce on top. 3. Combine oats, brown sugar, chopped pecans, remaining 1/4 cup flour, salt, and butter in the bowl then use your fingers to combine mixture until crumbly. Top caramel apples with crisp then bake for 30­40 minutes or until apples are tender and caramel is bubbly. NOTE: If crisp topping begins to brown before apples are tender, gently place a piece of foil on top and continue baking. 4. Allow Caramel Apple Crisp to cool for 20 minutes­ to 1 hour before scooping into bowls then topping with reserved Easy Caramel Sauce.