Thanksgiving Anticipation

Thanksgiving desserts.JPG

I have been spending the last few days anticipating the coming Thanksgiving holiday. This year is a little more work as my husband and I are hosting at our home.

All those things that we have been putting off; are now looking at us and begging to be done. We have finished and installed some baseboard, cleared out cobwebs in places I did not even know there were cobwebs, cleared out those “science experiments” in the back of my fridge (as Bee Organized With Pamela puts it), and just general house cleaning. I have discovered you can only put these things off for so long and then they need to be done.

By the time noon rolled around I had things under control and could start with the baking.  This year I am making the desserts. I made the standard thanksgiving Pumpkin Pie and then I thought I would make a Cream Cheese pie for those who do not care for pumpkin. I also had a request for the Skor Cake that I like to make. (Evidently a chocoholic made that request!)

Here are the recipes.  They are good to make anytime of year. And for those of you who have never eaten or made pumpkin pie, this is your chance to give it a try!

Pumpkin Pie
3/4 cup white sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
2 large eggs
2 cups pumpkin home grown or one can pumpkin pie filling
1 – 12 oz. can evaporated milk
I use home grown sugar pumpkins so I put the pumpkin in my blender
with the evaporated milk and eggs.
I then add the rest into the blender and mix.
Pour into unbaked pie crust. (see recipe below)
Makes a 9 inch pie.
Bake at 425º for 15 minutes
Reduce heat to 350º and bake 50 minutes longer.
Pie is done when you insert a knife into it and it comes out clean.

Betty Crocker Pie Crust
1/3 cup plus 1 tablespoons shortening or
1/3 cup lard (I use lard)
1cups all purpose flour
1/2 teaspoon salt
2 – 3 tablespoons cold water
Cut shortening into flour and salt till they are pea sized
Sprinkle water over and toss with fork.
When flour is moistened form into ball.
Roll out and put in pie pan.

 

Cream Cheese Pie
1 – 8 oz. block cream cheese
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
1 – 8 oz. cool whip
Whip filling and put in graham cracker crust.
Refrigerate and top with either fresh fruit or pie filling when serving.
If you could find a gluten free crust this pie would be great.
For those who have gluten issues I have also just put the filling into bowls and topped with fruit.

Skor Cake
1 box chocolate cake mix – bake as directed in 2 – 9 inch round pans.
Filling:
2 cups heavy whipping cream
1/2 cup white sugar
1/3 cup cocoa
4 Skor candy bars or Heath
Mix: cream, sugar and cocoa then refrigerate for 15 minutes
Beat mixture to stiff peaks.
Fold in 3 crushed Skor bars.
Cut your 2 round cakes to make 4 layers total.
(I find it works great to freeze them before cutting.)
Divide filling into 4 even amounts.
Put filling between each layer, reserving the last 1/4th for the top.
Crush the last candy bar and sprinkle over top.
This cake will get moister if you make it the day ahead.

The food is a big part of our Thanksgiving celebration, but the best part of tomorrow will be the people. Old stories will be told, new stories will be made and woven through it all is the feeling that God is good and this house full of people loves each other no matter what.

Cherish your human connections
– your relationships with friends and family.
Barbara Bush

Read more at: https://www.brainyquote.com/quotes/topics/topic_family2.html

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40 thoughts on “Thanksgiving Anticipation

  1. Deb says:

    Yum! That Skor cake is right up my alley as I am a chocoholic!! I grew up on Squash pie, my Dad preferred that over Pumpkin, although really they pretty much taste the same to me. Pumpkin seems to have a little more flavor. Anyway I bought the Squash One Pie to make. I am also making a chocolate cream pie. We always used one box chocolate pudding and one box vanilla pudding. I wish you a very Happy Thanksgiving tomorrow, enjoy your family, food and friends!! Oh yeah and about those cobwebs and such…you’re right you can only let them go so long before they need to be addressed!! Have a wonderful day!! 🙂 xo

    Liked by 1 person

  2. marijo1245 says:

    Looks absolutely amazing!! It reminds me of the one thanksgiving my mom and grandma made it to Colorado (usually we loaded up the wagon and headed south to Oklahoma). My kiddos and I had volunteered to make pumpkin pies for the homeless shelter’s dinner. We used all fresh pumpkin and some non-traditional recipe I made up (I never do anything normal) and mom made a million crusts (from memory). It was a mess and a whole lot of memories. My youngest, carrying a pie into the shelter, had his picture taken for the Colorado Springs paper. I haven’t made a pumpkin pie sense. What memories thanksgiving brings back!

    Liked by 1 person

  3. Anne Mehrling says:

    Your desserts look marvelous. The Skor cake sounds as if it would hit all the right spots. I’ve already taken a photo of the cranberry mince pie I made for tomorrow. That’s the most time-intensive pie I make, so we generally have it only once a year. John wouldn’t mind it once a month.

    Liked by 1 person

    • thechickengrandma says:

      You pie sounds like the almond bars my husband’s grandma used to make….pastry crust on top and bottom and almond filling. I used to make them but it took longer to make than eat. I should probably haul that recipe out again. Can’t wait to see the picture of the pie.

      Liked by 1 person

      • thecobweboriumemporium says:

        Hmm, I don’t *think* we do, I’ve never heard of them before your recipe. But … you mustn’t send them to me … I could never make that cake in the same way and I know it wouldn’t taste even near how delicious yours would taste. I’m just going to keep that one in my dreams and enjoy it as many times as I like, and never put even an ounce on. THE perfect cake! LOLOLOL

        Aw love you ChickenG. You’re brilligog!
        ~ Cobs. x

        Liked by 1 person

      • thechickengrandma says:

        they are just toffee type candy bars. and that cake is rather fool proof as you start with a box cake :). Yes if you make that cake people will totally think you are a brilligog baker! (It is best to make it when a crowd is coming as it is addicting)…..just a small warning —snicker, chuckling under my chocolate-flavored breath…..

        Liked by 1 person

      • thecobweboriumemporium says:

        laughing like a drain now! Awww… see I’m a goody two shoes. I don’t eat any of the cake until I’m certain that there’s enough to go round for everyone. Then anything which is left …. I stand up in the kitchen and scoff the bit which is left. You see … there aren’t any calories in the left-overs, and minus calories if you eat a left over standing up! win/win situation.

        At least … that’s how it works in my head. lol. xxx

        Liked by 1 person

  4. Jessica says:

    Just catching up here! Yum. Yum. Yum. Thanks so much for sharing your recipes! I love that you included a GF version. Skor cake is a favorite from when I was a kid. Bet your desserts didn’t last long!

    Liked by 1 person

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