THANKSGIVING 2013

I'm so thankful all three of my kids are under my roof for the holidays. We had a good day working around my sickness and my son's work schedule. We had a quiet, calm time cooking, fun taking goofy family photos and hugs and kisses to go around. I love my kids, I love our little family, I love the blessings God has given us all this year.

We are definitely not the refined quiet type of family.  We laugh and act goofy together.  These kids keep me feeling young and healthy, even when I'm miserably sick on a holiday.  I love them so much!

Well, this Thanksgiving finds me ill with no energy.  Gratefully I was blessed with two wonderful daughters who are helping all day put a non-traditional little feast together for ourselves and their brother.  The four of us are a little family, but sometimes the best gifts come in small packages.  Here is our menu for the day.

Beef Brisket - bought ready marinated and sliced.  Just add water and cook.
Pastitsio - Pasta dish my psudo-daughter Anna told us about when she knew I wasn't up to cooking a turkey this year.  I'll ask her permission to share the recipe here and post it later.
Yams - on this website
Pinto Beans - I normally make Baked Beans delicious, but one daughter insisted on Pinto this year.  Hey, we're being non-traditional after all. My baked beans are on this website.
Stuffing - Yes, I know we didn't make a turkey, but Thanksgiving with no stuffing?  Sacreligious! My favorite recipe is on this website.
Deviled Eggs - Yup, so we will have some leftovers for the week.
Pumpkin Pie - bought because I hate pumpkin, but my son has to have some.
Cranberry Peach Pie - My homemade recipe and most requested recipe of mine.
Rolls - From Panera Bread because my daughter works there and this made today easier for me too.
Salad -
Sparkling Cider -
Scones - My daughter's most requested recipe.

So, we are not planning a traditional Thanksgiving, but we are all under one roof, at one table and in each other's hearts.  What more could I ask for? 

YAMS

This is my easy version of Yams for the holidays.

Ingredients:
2 lbs Yams (or butternut squash)
1/4 C melted butter (use more if its your liking)
1/2 small onion, chopped
salt and pepper to taste
brown sugar, sprinkle as much as you like
parsley

Instructions:
- Boil unpeeled yams for 15 minutes in salted water.
- Drain, peel, slice or dice yams.
- Place yams and onions in a casserole dish.
- Pour melted butter of the top.  Do not stir.
- Sprinkle with salt, pepper, brown sugar and parsley.

Cooking:
- Cook at 400* for about 30 minutes.

STOLLEN

Ingredients

1 pkg active dry yeast
3/4 C warm water
1/2 C sugar
1/2 tsp salt
3 eg
1 egg, separated
1/2 C butter, softened (don't use margarine)
3 1/2 C all purpose flour
1/2 C chopped almonds (I don't use these, as I dislike almonds, but it's traditional.  I use pinon nuts and I love it)
1/4 C cut up Citron (If you can't find any, just leave it out)
1/4 C cut up candied cherries
1/4 C raisins
1 Tbl grated lemon peel
1 Tbl butter, softened
1 Tbl water
Powdered Sugar Glaze, below

Instructions:
- Dissolve yeast in 3/4 C warm water in a large bowl. 
- Beat in sugar, salt, 3 eggs, the egg yolk, 1/2 C butter and 1 3/4 C flour with an electric mixer on medium speed for 10 minutes, scraping the bowl constantly.
- Cover and refrigerate the egg white. 
- Stir in remaining flour, almonds, citron, cherries, raisins and lemon peel.  Scrap batter from the side of the bowl.
- Cover and let rise in a warm place for 1 1/2 to 2 hours or until double in size.  (Dough is ready if indentation remains when gently touched.)
- Stir down the batter by beating about 25 strokes.  Cover tightly and refrigerate at least 8 hours or overnight.
- Grease cookie sheet.  Turn dough onto well floured surface.  Turn to coat the dough in flour.  Divide in half.
- Press each half into an oval 10x7" pan.  Spread with butter that has been softened.
- Fold ovals lengthwise in half.  Press only folded edge firmly.  Place on a cookie sheet.
- Beat egg white and 1 Tbl water, brush over the folded ovals.
- Cover and let rise 45 to 60 minutes or until double in size.

Cooking:
- Heat over to 375.  Bake 20 to 25 minutes or until golden brown.  While warm, dust top with powdered sugar or spread with Powdered Sugar Glaze

GLAZE
Mix 1 1/2 C powdered sugar and 1 Tbl plus 1 1/2 tsp milk until smooth and spreadable.

WHITE SAUCE

One of my favorites growing up, my sister used to make it for me.

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend 2 tablespoons of flour into the melted butter.
3. Add large pinch of salt.
4. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
5. Slowly add 1 cup of milk, stirring constantly.
6. Continue cooking slowly until smooth and thickened.

Add 2 hard boiled eggs, chopped and pour over 2 slices of toasted bread.