Thanksgiving Ideas I

Time to reminisce about all we've got to be grateful for in our lives, gather together with family and friends and of course, enjoy a bountiful meal together as part of this yearly tradition.

So many enticing smells drifting through our homes daily, children excited, drawing pictures of pilgrims and turkeys, schools focusing on the history of this historical celebration, and wonderful school plays with our young ones playing the roles of early settlers and indians.

A joyous holiday that certainly isn't enjoyed on just the one day. Weeks of picking up special things while out shopping, planning, baking and, often, anticipating a delightful dinner with friends we've not seen in a while and even visitors from out of town.

So I'm including here lots of ideas for making this year's Thanksgiving the most memorable ever....and the first thing we do at our house is make some great foods to have on hand all the days leading up to Thanksgiving, to enjoy and serve to guests stopping by, and to take as gifts to others when we go visiting.

Love,

DJ

1 cup butter, melted

4 eggs

1 can (14-1/2 oz.) pumpkin

1/2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cloves

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1 cup sugar

1 cup brown sugar

2-3/4 cups flour

1 cup chopped nuts

Directions:

Beat together eggs, butter, pumpkin and sugars; set aside. In a separate bowl, soft together flour, baking powder, baking soda and spices. Gradually add flour mixture to egg mixture; mix well. Add the chopped nuts and mix well. Spoon batter into 2 greased bread loaf pans. Bake for 1 hour at 350°F. Test with toothpick to ensure loaves are ready.

Comments from ryansnyder :

A classic fall recipe.

I've baked this delicious recipe as a loaf or in muffin tins, added a rum glaze to the top....delicious. I've even added chopped nuts, dates, dried cranberries and it's always great. Only drawback? Sure doesn't last very long! - DJ

A friend sent me this recipe a couple years ago and we loved these cookies so always have a plateful out during the holidays, and these too make a great gift to take to others.

Mary says they were a favorite of the Mayflower voyagers and the generations that followed them. The "Joe Froggers" were stored in barrels on ship for months sometimes. Yet they were always soft and tasty. Their 'keeping' power was said to be due to the rum!

1 cup shortening

3/4 cups water

2 cups sugar

1/2 teaspoon allspice

1 tablespoon salt

7 cups flour

2 cups dark molasses

1 teaspoon cloves

2 teaspoons baking soda

1 tablespoon ginger

1/4 cup rum (more if desired)

Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. Dough should be sticky. Chill overnight. In the morning, flour board and rolling pin. Roll dough 1/4 to 1/2 inch thickness. Cut with cutter (each cookie should be the size of the inside of a coffee cup.) Space two to three inches apart on cookie sheet. Bake in 375 degree oven from 10 to 12 minutes

These even work well for sending as gifts through the mail as they stay moist and yummy a long time! I sometimes add a glaze, or add some goodies like raisins, dates or nuts to the batter before baking.

Make a great dessert by crumbling over yogurt. Yummy with just a glass of cold milk. Or sandwich with a hunk of melty dark chocolate between them.