We had a wonderful evening with munching on recipes everyone brought to share and chatting. If you have not shared your recipe with us yet, it is not too late to do so. :) They all were so yummy!!
Shenna shared the above video clip with us and asked each of us to share things that we were grateful for. We hope each of you will take this time of year to reflect on all of the many things you are thankful for.
Thanksgiving Carrots
1/2 C Diced onion
3 Tbsp Butter
1 Quart Grated Carrots
1 tsp Sugar
1/4 tsp salt
1/3 C Milk OR Cream (canned milk, or regular milk)
parsley flakes
Saute the onion in the butter. Heat up the Sugar, salt, and milk. Combine the onions and carrots and put into a baking pan. Pour the warm milk mixture over the carrots. Sprinkle parsley flakes onto and bake in the oven at 350 for 1 hour. (* check it at around 45min to make sure it is not getting crispy)
Laura Earl
Pumpkin Pudding Cake
Crust: 1 yellow cake mix (save 1 cup)
1 Cube margarine
1 egg
Mix together and press in greased and floured 9x13 pan
Filling:
3 cups pumpkin
4 eggs
2 cups sugar
1/2 cup flour
1/2 tsp lemon extract
1 tsp. maple flavoring
1 Tbs. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp salt
1 tsp vanilla
1 cup milk
Mix together and pour over crust
Topping:
1/2 cup sugar
3 Tbs. butter
1 tsp. cinnamon
1 cup yellow cake mix
Combine and sprinkle on top
Bake at 350 for 55-60 minutes
Put in fridge (once it cools a bit) to set
Serve w/ whipped cream
Shenna Coates
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