Happy Thanksgiving 2022

Jessie Willcox Smith is one of my favorite illustrators.

I love these two giving thanks for their breakfast.

This illustration is from A Child's Book of Old Verses 

published in 1910 with 10 color illustrations.

Hope you all have a wonderful holiday.

xo

Pam just commented she grew up with this illustration by JWS on her home's kitchen wall and I just had to know more. It was an advertisement for the American Radiator Company published sometime between 1910 and 1920. I love it.

Thanks, Pam.

xo

"Pumpkin" Bread

Photo found here.

I love this baker's kitchen. Isn't this bread that was styled like pumpkins beautiful? I love the floor to ceiling cabinet with glass doors full of jars filled with baking supplies. Clearly, a talented baker lives here and is all set to wow her Thanksgiving table this week.

xo

Foolproof Pie Dough w/ Video Tutorial

I always look at and read recipes for pie crust but have never found one that is foolproof. I think this one might be it. The recipe makes two crusts. It looks pretty simple and straightforward and I plan on making one pumpkin pie and freeze other round of dough. 

Jump straight to the recipe and print it here.

Read the lengthy article and watch the video tutorial here. There are lots of delicious pie recipes at the end as well. This is one-stop-shopping for pie ideas. Enjoy. xo

Happy Thanksgiving

This is one of my favorite Thanksgiving images from my blog. 

Safe travels if you are on the road or in the air.

Three Safe Turkeys

Three three are celebrating their victory with a walk down the road. via

Happy Thanksgiving to Each of You

I made this long ago from a crest in my Royal Book of Crests and I post it every year.

Perfect cookies for Thanksgiving.

See more of my old Thanksgiving posts here.

Vermont Turkeys walk to Boston

During traditional turkey drives to Boston, children of Vermont farmers typically walked with the turkeys, scattering food to lure them forward -- but perhaps they would have appreciated wagon rides.

LIBRARY OF CONGRESS photo.

"Turkey drives" were an autumnal tradition from the 1800s to the early 1900s, and involved the overland strolling of flocks of turkeys from all corners of Vermont to their destination, and demise, in Boston. Who knew? Read more about the fascinating history of this farm to table turkey drive HERE. 

Vintage Thanksgiving Magazine Covers

Abraham Lincoln issued the first Thanksgiving turkey pardon as a gesture to help unify a divided nation at the end of the Civil War. 

I like them all. My family was quite taken with TV in the early days, so this one is my favorite even though I am not a sports fan. Have a great holiday. xo 

via Google Images

A Norman Rockwell Old-Fashioned Thanksgiving

This is one of my favorite magazine covers and holidays. Hope yours is as much fun as this one. I made my raw cranberry relish and a Mashed Potato Casserole from the New York Times. I don't think I've ever peeled so many potatoes at one time. It looks delicious and I'm sure it will be a big hit at my gathering with friends. Have a great holiday. xo

via

I added this poem years ago and think it's perfect for the Norman Rockwell artwork.

Not A Care in The World

Restful sleep for this pile of pigs because everybody's buying and cooking turkey. via

Cauliflower Melts are The New Grilled Cheese

PHOTO BY JOHN VON PAMER

Yum. Don't these look delicious? Wouldn't they be great toppers for any leftover Thanksgiving mashed potatoes you might have? Or over leftover stuffing?
Recipe found on epicurious. 

INGREDIENTS

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

PREPARATION
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top the toasts with chopped parsley and serve immediately.

Beautiful Holiday Pie Crusts

Almost too pretty to eat. Notice I said "almost". Yum. via

Vintage Thanksgiving with Grandparents

Here's my annual trip down memory land honoring the good old days and Norman Rockwell.

Happy Thanksgiving from my cottage to your table. 

Have a thankful day.

Happy Thanksgiving

Are you ready for the big day tomorrow? I'm pretty tuckered out from shoveling the heavy wet snow so I wouldn't have to do it tomorrow after it freezes overnight. I've certainly gotten my share of exercise in the form of hard work this week. Enjoy your day with family and friends tomorrow and eat as much as you can. xo via

Pink Tea Cup: Sweet Potato Pie Recipe

Liz Smith featured this recipe in the New York Social Diary:

PINK TEA CUP SWEET POTATO PIE

2 lbs. yams
½ cup of butter
1 teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons white sugar
1 cup brown sugar
3 large eggs, separated
½ cup orange juice
1 tablespoon grated orange rind
½ cup of evaporated milk

Peel and boil yams until mashable. Add butter, spices, salt, sugar to hot yams. Beat until light and smooth.
Beat egg yolks until light and add to mixture.
Stir in orange juice, orange rind and milk. Beat egg whites until stiff and fold in.
Pour mixture into unbaked pie shell. Preheat oven to 350 and bake 35 minutes or until the pie puffs up and is firm in the middle. Cool on a rack.

Add whipped cream. Dig in Pilgrims!
Sounds good, doesn't it? Yum.

It's Snowing As Predicted

We don't have ice yet because it's too warm. Yes, you can have snow even if it's 36° and I'm not at all happy about it for all the travelers going home for Thanksgiving. Mother Nature is showing her bad side once again. Be careful if you have to go out. See you later. xo cardinal on icy branch

Sweet Potatoes in Muffin Tins

These look delicious and easy to make. I bought a huge box of sweet potatoes at my local supermarket and they have deep red skins. I think they are Garnets, according to this guide.

Ingredients
2 tablespoons organic butter, melted
2 tablespoons coconut oil, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
1 teaspoon fresh rosemary, chopped, plus extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly sliced
Instructions

Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.

In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.

Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.

Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.
Recipe found here.

Farmhouse Apple Cake baked in Iron Skillet

Apples really shine in this traditional Italian farmhouse cake, where thin slices of the fruit are held together with just-melted butter, a couple of eggs, and a scant amount of flour. Top with crunchy turbinado sugar and bake it in a cast-iron skillet. It’s easy enough for a weeknight treat and impressive enough to join the classics on your Thanksgiving buffet. And it’s just the thing for keeping the doctor away.

Farmhouse Apple Cake

Serves 8

Ingredients:

5 Golden Delicious apples
2 large eggs
8 ounces sugar
2 ounces flour
1 teaspoon ground cardamom
4 ounces buttermilk
3 ½ ounces unsalted butter, melted
1 teaspoon vanilla extract
2 teaspoons baking powder
2 tablespoons turbinado sugar
Preheat the oven to 375 degrees Fahrenheit. Butter a 10-inch cast-iron skillet.

Peel, core, and quarter the apples, then slice into very thin slivers using a sharp knife or a food processor with a slicing blade. After this is done, pop the skillet into the oven to preheat.

With a wire whisk, beat the eggs and sugar in a very large bowl until the sugar dissolves. Stir in the flour and cardamom, then add the buttermilk, butter, and vanilla. Blend thoroughly. Quickly stir in the baking powder, then fold in the apples.

Pour the mixture into the preheated skillet and sprinkle turbinado sugar over the top. Bake on the center rack until the cake is golden brown and cooked through, about 55 minutes. The cake is done when a small paring knife inserted into the center comes out clean. Cool on a rack and serve warm or at room temperature.

Recipe found HERE. I think it's a keeper, don't you? Use your favorite apple variety. Right now I have Gala and Stayman Winesap in my crisper. Happy baking. I love that this is baked in an iron skillet. 

Dining Room with Butler's Pantry

I have always loved a good butler's pantry even without the butler. It's such a great decompression room between the kitchen and the dining room with special places for the finer dishes, glassware and serving pieces. Most of them have dishwashers and sinks so they can be used for flower arranging too. This one has a wet bar and it's all set up for the holidays. via

My Thanksgiving

Is there anything more beautiful than a sink full of cranberries?

I made raw cranberry relish and a cranberry/jello/pineapple dish iced with cream cheese and sour cream. I left out the nuts...recipe here. Relish: I just chopped raw cranberries in my Cuisinart in small batches. Then 2 honey crisp apples with skins on, and finally 2 oranges, seeded, with skins on. I chopped the apples and cranberries coarsely and the oranges finely until they were mostly juice. Mix all together and add a little sugar if you wish. I added about 1/3 cup for a big batch, about twice as much as you see in this bowl. The front dish is actually a pyrex loaf pan. I made the jello dish in two of them. One to take to my friend's house and one to keep for myself. That worked perfectly.

Webster got lots of treats yesterday too. The yogurt container was first, followed by pumpkin oatmeal - canned pumpkin mixed in with hot oatmeal to cool it off. 

Did you have a nice Thanksgiving yesterday? I did and have lots of leftovers to enjoy today. Yum.