I'm Grateful

We’re looking forward to a wonderful Thanksgiving week. The weather will be in the 60’s and the food and the company will be grand.

“Gratitude not expressed is no good to anyone.” Bishop Burton quoted this in our stake conference last week. So here goes. . .

I’m grateful for my family. . .both the family I grew up in and my family now. We’re all healthy and happy (well, most of the time). We all have our challenges, but the Lord has blessed us so very much. What we did without Lily is a mystery to me. The world is a much more fun place since she came along. She is smart, funny and gives great kisses.

I’m grateful for music (and ipods). Music cheers and calms my soul. I’m grateful for my musical children. I absolutely can’t wait for Sam’s concert at the temple and his school concerts (both choir and orchestra).

I’m grateful for the holiday season where we have a chance to give thanks to Heavenly Father and celebrate the birth of our Savior, Jesus Christ, who took upon himself, in a way we cannot understand, all of our sins, pains, and inadequacies. That because of this, if we will repent, we will be able to return to our Heavenly Father.

I’m grateful for the blessings of the temple that we can be with our families forever with no fighting. How could we stand to be separated from family members without this assurance.

I’m grateful for books! All kinds of books! Books can take us anywhere and oh, all the things we can learn from them--both temporal and spiritual.

Oh yes, of course, I’m grateful that it is now cool here. The best time of the year. In September, I was sure I would survive until now.

When we first moved down here, there were just the five of us for Thanksgiving most of the time. I spent a lot of time feeling sorry for myself. I’m grateful that we will have 20 family members gathered at our house on Thanksgiving day.

Happy Thanksgiving!!

Yet Another Famous Recipe From My Mom

I didn't really make this cookie, but it looks just like the ones Mom used to make.

This recipe came from the REALLY old red and white Betty Crocker Cookbook. And yes, it it YUMMY!

Ginger Creams

1/3 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup water
2 cups flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon

Mix thoroughly shortening, sugar, egg, molasses and water. Blend in remaining ingredients. Cover, CHILL 1 HOUR.

Heat oven to 400 degrees. Drop dough by teaspoonfuls 2 inches a part unto ungreased baking sheet. Bake 8 minutes or until almost no imprint remains when touched with finger.

Immediately remove from baking sheet; cool. Frost with vanilla icing.

Here's a recipe I found in a cooking magazine in 1994 (doesn't seems that long ago). I finally tried it for a Relief Society Party two weeks ago. Another winner.

Cranberry Conserve

4 cups fresh or frozen cranberries
1 tablespoon grated orange peel
2 oranges, peeled, sliced and quartered
1 cup raisins
1 1/4 cups water
1 cup chopped pecans
2 1/2 cups sugar

In a large saucepan, combine cranberries, orange peel, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered 10-15 minutes, stirring ofter. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls. Yield: 3 pints.

Happy Thanksgiving, gobble, gobble!

Too Many Pumpkins?

TOO MANY PUMPKINS is one of my favorite fall books to read and reread. Part of the fun of reading this book is Megan Lloyd's beautiful and clever illustrations. Rebecca Estelle has a horrible predicament. She has too many pumpkins and she HATES them. How does Rebecca Estelle solve her problem? Read the book! You'll love it too.

But meanwhile here are a couple of my favorite pumpkin recipes:

Pumpkin Chocolate Chip Cookies

1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1 1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets sheets. Bake at 350 degrees for 12-13 minutes or until lightly browned.

Pumpkin Bars

1 (15 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 cups white sugar
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon baking soda
1/4 teaspoon salt
1 cup vegetable oil
4 eggs
4 1/2 ounces cream cheese, softened
9 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
3 cups confectioners' sugar
1 1/2 teaspoons milk

1. In a medium bowl combine the pumpkin ,cinnamon pumpkin pie spice and sugar.

2. Sift together the flour, baking powder, baking soda, and salt.

3. Using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture.

4. Mix and pour into greased 17 x 11 inch pan. Bake at 350 degrees for 20-25 minutes. Cool completely before frosting.

5. To make Frosting: Cream the cream cheese, 9 tablespoons butter, vanilla together. Slowly add the confectioners sugar and milk.

Happy fall! The high today was 70.

Getting in Touch with my Inner Crafter

April and I found these cute "Gobble" letters when we were in Utah. I haven't done crafts for a long time and this looked quick and easy. It wasn't too quick, but it was pretty easy and I am pretty happy how they turned out.