We want to take time out from our very busy time of year to wish everyone a Happy Thanksgiving! We are so appreciative of all the support we receive from our customers and our great retail partners. Special thanks to Lowe’s Foods for saying they support local and then proving it. I have been doing LOTS of product demos lately and I have truly been humbled by the response. Once people have a chance to taste our products, that is all it takes. The items sell themselves, all we have to do is get people to try them. And so many times when I am engaged with a potential new customer someone will walk by and say “you need to buy that, it is awesome and I have some at home”. For sure we have not “arrived” yet in terms of retaIl accounts and customer base, but when you get the kind of response to the products I hear from people every week you know you just have to push ahead. It is very hard work, sometimes frustrating but always rewarding. The “leap of faith” that we took a little over 2 years ago when I went full time with the products is starting to pay off thanks to prayer, hard work and great support from you!
Happy Thanksgiving from Cliff and Nancy.
to Share This Thanksgiving:
6 medium sweet potatoes 1/4 tsp salt
3/4 cup sugar 1/2 tsp nutmeg, divided
1 can sweetened condensed milk 1 cup firmly packed light brown sugar
3 tbs butter melted 1/3 cup flour
1 large egg 1 cup chopped pecans
5 tbs orange juice 1/3 cup butter, melted
1 tsp grated orange rind, more to taste
Cook potatoes in boiling water until done about 30-40 min. Combine potatoes, sugar and next 6 ingredients and 1/4 tsp nutmeg in a large bowl; beat with a mixer until blended. Spoon into lightly greased 2 qt. baking dish. Stir together remaining 1/4 tsp nutmeg, brown sugar, and next 3 ingredients. Sprinkle evenly over potato mixture. Bake @ 425° for 30 min. until thoroughly heated, topping with foil to keep from over browning. Makes 8 servings. Delicious, the orange juice makes it!
Note: I fix this at Thanksgiving. We sometimes use it as a dessert it is so rich!
1 pkg raw cranberries (wash and drain)
1 cup nuts
1 can crushed pineapple (well drained)
2 large ground oranges
2 cups sugar
2 pkg cherry Jello, melt in 2 cups boiling water
Make Jello and chill. Grind oranges and cranberries in food processor, add sugar, pour mixture into Jello and blend well, add nuts. Refrigerate overnight
Note: Aunt Laura (Floss) and mother made this one! This is an old recipe from the 1950s. Always was made during the holidays. Great with turkey and dressing! Using a food processor for the oranges and cranberries makes it a breeze. Mother and “Floss” use to use a hand grinder hooked to the counter. They had cranberry and orange juice all over the kitchen!
1/2 cup butter
1 cup sugar
1 cup milk
2 cups flour
2 tsp baking powder
1 cup chopped dates
1 cup pecan pieces for the top
3/4 cup brown sugar
1 tsp cinnamon
3 tbs flour
3 tbs butter
Cream butter and sugar, add eggs. Mix flour, baking powder and add dates to coat. Pour into mixer with rest of batter. Mix well. Pour into greased 9 x 13 pan, add topping and pecans. Bake at 350° for 30 min. or until done. While hot, add glaze: 1 cup powdered sugar (10 x) 3 tbs milk and vanilla. Drizzle over hot cake.
Note: Susan made this recipe in our Morning Glories Garden Club days. This is the same garden club that I learned to plant tulips! Upside down!! We received a bag of bulbs and I planted mine upside down. They grew out of the ground about 3 inches. They looked like Crocus. I was so embarassed. I loved that group of girls. We had a ball.
2 cups heavy cream
1 tbs vanilla extract
5 egg yolks
1/2 cup or so of light brown sugar
1/2 cup sugar
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into little ceramic dishes (Ramekins). Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven 45 minutes to an hour or so. Then check every 15 minutes until you can put a knife into the center of one and it comes out clean. Remove the ramekins from the baking dish and allow them to cool on the counter for at least 15 minutes. Then put them in the refrigerator and let them chill overnight. Sprinkle a thin layer of the light brown sugar on top of each. Make sure its a thin layer, then torch it. If you don’t have a torch you can put them under a broiler for a minute or so, be careful this will burn if you do not pay attention.
Note: Susan’s husband Randy loves this dessert. She makes it a lot just for him. Randy is a professor of English at Davidson College and is also so talented in wood turning. He makes the most beautiful bowls out of the most rare woods! He has an herb garden and grows Bonsai plants and trees in his backyard garden.
Nancy and Cliff Hucks
Kathryn’s Cottage Kitchen www.kathrynscottagekitchen.com