Dorothy Kelly (Nov. 26, 2003)
For These I Am Thankful
There are so many things
To make life bright and gay
That’s why I sing a song
This glad Thanksgiving Day.
A baby’s happy smile
The hand clasp of a friend
A mother’s love so true
Bring joys that never end.
The majesty of hills
A tall and stately tree
The wild and restless waves
Upon the mighty sea.
The fragrance of a rose
The sun, the wind, the rain
The silver stars, the moon
A peaceful country lane.
The silence of the night
The sparkling morning dew
The music of the birds
That sing the whole day through.
For these and many more
I bring no price to pay
Yet all these things are mine
This glad Thanksgiving.
By: H. L. Hazel
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“It is a good thing to Give Thanks Unto the Lord, And to Sing Praises Unto Thy Name O Most High,” (Psalm 92:1)
Fresh Cranberry Relish
2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced
Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky.
Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors will blend.
Yield: 12 servings.
Hand Turkeys
Here’s a place card that’s edible and fun to make.
If you don’t have a hand-shaped cookie cutter, make a pattern by tracing around your child’s hand on cardboard, then cutting out. Lay the pattern on the dough and cut around the shape with a knife.
1/2 cup margarine
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup molasses
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
Small candies such as red hots, candy corn, miniature candy-coated semisweet chocolate pieces, m & m’s.
1 recipe icing
Combine margarine and sugar, add spices and soda; beat till mixed well. Add molasses, lemon juice, vanilla, and egg yolk; beat until combined. Mix in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Wrap dough in film and chill three hours or until firm. On a lightly floured surface, roll half of the dough 1/8 to 1/4 -inch thick. Cut out cookies using a 5-inch shaped cookie cutter. Place cookies 2 inches apart on a greased cookie sheet.
Bake in a 375 degree oven for 6 to 8 minutes or till edges are lightly browned. Remove from oven and cool on cookie sheet for one minute. Remove and cool on a wire rack.
For each cookie, cut out a triangle (2 x 3 x 3 1/2-inches) from the dough and bake as above. When cookies are cooled, use icing to pipe names onto bodies of turkeys. Let dry for several hours. Turn cookies facedown.
Attach triangles (place-card stands) to back of hand. Let dry completely before standing up. Use icing to attach decorative candies as desired.
Yield: 10 cookie place cards.
Icing:
2 tablespoons meringue powder
1/4 cup warm water
3 cups sifted powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon cream of tartar
Food coloring
Combine first five ingredients in a small mixing bowl. Beat with an electric mixer on low speed till combined then on high speed for 7 to 10 minutes or till very stiff. Use at once or cover with plastic wrap to prevent drying. Tint with food coloring as desired.
Yield: 1 1/2 cups.
Chocolate Satin Pie
1 9-inch graham cracker crust
1 can (12 oz.) evaporated milk
2 large egg yolks
2 cups semi-sweet chocolate morsels
1 container whipped cream
1/4 cup chopped nuts
Whisk together milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
Remove from heat; stir in morsels until completely melted and mixture is smooth. Pour into crust. Refrigerate for 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.
Yield: 10 servings.