Easy Thanksgiving centerpiece. Flowers in autumnal colors, small pears, white pumpkins and kumquats. Arranged in a large bowl around a large vase.
My mom makes the best apple pies in the world, hands down. When I was a little girl, I would sneak a few of the raw apples coated in cinnamon sugar to snack on. To this day, the smell of her apple pie baking in the oven is one of my favorite things in the world. I used to be the one standing next to my Mama in the kitchen helping to roll out the pie crust, but I’ve been replaced my precious five year old. Grace loves to bake and Nana loves her help.
Nana’s Apple Pie
- Two recipes for pie crust (Nana uses Pillsbury Ready Made Refrigerated Pie Crusts)
- 8-10 Granny Smith Apples (sliced thinly)
- 3/4 cups white sugar
- 3 tablespoons sifted flour
- 1/2 to 1 teaspoon ground cinnamon
- 2 Tablespoons Butter
- Preheat oven to 400 degrees
- Combine sugar, flour and spices and mix together with apples.
- Line 9-inch pie plate with pastry.
- Fill with apple mixture (piled high).
- Dot top of apples with the butter
- Place top crust on top of apples and seal. Pinch edges of pie crust.
- Make a few slits on top for escape of steam (or make a decorative design on top of pie crust….again with some cuts allowing for steam to escape) 8. Sprinkle the top with cinnamon sugar or plain sugar ( I use cinnamon sugar ).
- Place pie plate on a lined cookie sheet. Bake at 400 degrees for 50 minutes or until done
Serve with vanilla ice cream or whipped cream.
Note: Nana suggests using Granny Smith Apples for best results.
For a pdf of this recipe click here: Nana’s Apple Pie
My mother in law makes this amazing rice stuffing at all of our holiday celebrations. It is incredibly simple and so delicious. For my clean eating friends, brown rice and olive oil can be substituted (but it’s not quite the same). I will be making a nice batch of this delicious stuffing on Thursday for my family.
Gigi’s Rice Stuffing
- ½ stick butter
- 2 c. finely chopped celery
- 2 c. finely chopped white or yellow onion
- 1 ½ tsp. salt (more or less to taste)
- 6 c. cooked white rice
- 1+ tablespoon of dried poultry seasoning to taste
- Melt butter in the bottom of a large pot over medium heat. Add in onions and celery.
- Cook the onions and celery until they are translucent.
- Add in the rice and stir to ensure that all of the rice is coated with the butter.
- Stir in the poultry seasoning and salt. Adjust to taste.
- Heat the stuffing until the rice is hot.
For a pdf of this recipe click here: Gigi’s Rice Stuffing
Thanksgiving is just around the corner and that means pie. Lots of pie. We usually have between twenty and thirty people at my house for the big day and there are always a plethora of desserts around the table. I usually make this chocolate & bourbon infused pecan pie the weekend of the Kentucky Derby (hence the bourbon), but I love it as a Thanksgiving dessert as well. I made it last year for one of Madison’s teachers and he LOVED it. I might make one for him again this year. Enjoy!
Davis Derby Pie Recipe
NOTE: This is a large batch of batter so it is best to use a 10” pie pan with high sides. When fluting the pie crust, be sure to bring the sides up high enough to hold all of the filling.
- Recipe for 10-inch Single Crust Pie Crust
- 1/2 cup butter (1 stick), melted
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup light corn syrup
- 4 large eggs
- 1 1/4 teaspoons vanilla
- 1/4 cup good bourbon (lesser quality bourbon makes the pie taste funny and a little off)
- 3/4 cup gourmet chocolate chips
- 1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired
- Preheat oven to 350 degrees F.
- Roll out pie crust according to directions. Line a 10-inch deep dish pie pan with the dough, and flute the edges.
- In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
- Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
- Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
- Cool completely before serving. Accompany with whipped cream or a scoop of vanilla ice cream.
Makes 10 slices.
For a PDF of this recipe click here: Davis Derby Chocolate Pecan Pie Recipe
These stuffed mushrooms are one of my favorite Thanksgiving appetizers and my dad absolutely loves them. A hybrid of about a dozen recipes I have tried over the years, these appetizers really capture the richness of many flavors in one small bite. Make sure you have extra ingredients on hand for a crowd. These babies tend to go quickly!
Papa’s Favorite Stuffed Mushrooms
- 3 small (8 oz.) packages White Button Mushrooms
- 1/3 pound Breakfast Sausage (plain)
- 1 Medium Onion, minced
- 2 cloves Garlic, grated on a micro plane grater
- 1/2 cup Dry White Wine
- 1 8 oz. package Cream Cheese
- 1 egg (yolk only)
- 3/4 cups Parmesan cheese (grated using the largest hole on the grater or shredded in the package)
- 1/4 to 1/2 c. panko breadcrumbs
- Salt And Pepper, to taste
- Rinse mushrooms in cold water. Remove stems and reserving parts separately.
- Finely chop the mushroom stems and set aside.
- Brown the sausage, crumble, and set aside to cool on a paper towel (to drain excess fat).
- Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
- Pour in wine to deglaze pan, reduce down until almost all of the liquid has evaporated.
- Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
- In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
- Add cooled sausage and cooled mushroom stems.
- Add in just enough bread crumbs to make an easy to work with consistency. The amount will be entirely dependent on the liquid content of your filling.
- Stir mixture together and refrigerate for a short time to firm up.
- Scoop mixture into the cavity of each mushroom top, creating a mound of filling over the top.
- Bake at 350 degrees for 20 to 25 minutes until golden brown.
- Allow the mushrooms to cool for at least fifteen minutes before serving.
For a pdf of the recipe click here: Stuffed Mushrooms
I try not to make them too often. Otherwise they might not be as special. I adore these cinnamon rolls and I have made them on multiple occasions for teacher breakfasts, pot luck brunches and other gatherings.
I hope you enjoy!
Mama Beth’s Sin-Amon Rolls
- 1 quart Whole Milk
- 1 cup Canola Oil
- 1 cup Sugar
- 2 packets Active Dry Yeast
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 Tablespoon Salt
- Melted Butter (I usually wind up using more than I should. Start with 2 sticks. You’ll get the idea)
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
Cream Cheese Frosting:
- 1 bag Powdered Sugar
- 1 ½ teaspoons vanilla extract
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1- 8 oz. package cream cheese, softened
- 1/8 teaspoon Salt
7-8 disposable aluminum pie pans
Instructions for Dough:
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to a warm temperature.
Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife; make 1/2-inch slices. One “log “will produce 20 to 25 rolls.
Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls into round pie pans. This recipe makes about 7 pans worth of rolls. Be careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the cream cheese icing:
In a large bowl, whisk together the ingredients for the icing. Whisk until very smooth. Taste and add in more vanilla, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.
For a pdf of this recipe click here: Sin-Amon Rolls