I’m glad it’s November for more than one reason.  First of all, November brings us one month closer to spring.  I am not a fan of winter.  It’s pretty and everything–especially if you like leaving the white of the paper in a painting–but it’s cold.  I don’t like the cold.  An additional reason I’m glad it’s November is that Halloween is over.  I REALLY don’t understand all the fuss about Halloween.  It’s about devils and witches and disguises and eating food that’s really bad for us.  When did Halloween become one of the biggest celebrations (I can’t call it a holiday) of the year?

Which brings me to the good news.  Thanksgiving.  I LOVE Thanksgiving because it’s about family and people coming together to enjoy each other’s company and celebrate with good food, family stories, plans for the future, maybe a glass of wine or two.  It’s joyous.  There are no expectations of gifts at Thanksgiving.  No reason to spend days shopping for the perfect present.  There is only family and good times together.  We usually host a sizeable crowd of people at our house on Thanksgiving day, but this year we are invited to someone else’s house, and, while I will miss entertaining at our home, I have to admit that it will be nice not to have to cook for a whole bunch of people.  I AM going to take a couple of things to Thanksgiving dinner at our friends’ home, so I thought I’d share a couple of recipes this November to celebrate good food and good times.  Let me know if you try them and if you like them.

Carrot Souffle

Makes 4-6 servings; the recipe is easy to double.

(From the Indianapolis Star via Thomas Caterers of Distinction)

1-pound carrots

4 ounces (1 stick) butter

3 eggs

½ cup sugar

3 tablespoons flour

1 teaspoon baking powder

1 teaspoon vanilla

Salt (to taste)

 

  • Peel carrots. Cook in salted water until well done; drain well.  Process in food processor until almost a puree. (You could also use a blender).
  • Melt butter.
  • Blend eggs, melted butter, sugar, flour, baking powder and vanilla; add carrots. Blend well.
  • Cook in an 8-inch by 8-inch greased glass dish at 350 degrees for 45 minutes or until just firm.

 

Note:  To cut the fat and cholesterol in this recipe, instead of three eggs, I’ve used one egg and ½ cup Eggbeaters.  I’ve also used ¾ stick of butter instead of a full stick.   But it’s Thanksgiving.  Indulge.

 

 Ice Cream Pumpkin Pie

 This recipe is a favorite of my husband’s and something that his mother made every year for Thanksgiving.

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup brown sugar

1/2 t. cinnamon (a little nutmeg, too, if you like)

2 quarts vanilla ice cream

Mix all ingredients until soft but not melted and pour into pie shell.  (I use a graham cracker crust pie shell but you can use anything you like).  Freeze four or five hours.  Serve frozen with Cool Whip or whipped cream when ready to eat.

 

I wish you and yours a joyous Thanksgiving celebration.  My brother-in-law is a great “prayer” each Thanksgiving as he reminds us of those who are no longer with us to celebrate, and we pray for them, and then he reminds us of all that we have to be thankful for. 

I am thankful for so many things–including all of you.  Thanks for being a positive creative influence in my life.

Happy Thanksgiving.

Pat