All my Turkey info in one place. Plus a little more.
Gravy Recipe Including my fast Thanksgiving gravy!
All my Turkey info in one place. Plus a little more.
Gravy Recipe Including my fast Thanksgiving gravy!
A few years ago I made Sweet Potato Yeast Rolls for Thanksgiving. They’ve been requested every year since then. The recipe doesn’t have much sweet potato in it, just enough to make it nicely orange and a little sweet.
I use my standard Aunt Eura’s Yeast Roll recipe with a few tweaks. This recipe will make about 3 dozen rolls.
Sweet Potato Rolls
3 pkgs yeast or about 7 teaspoons loose yeast
1/2 cup warm water
1 tsp sugar
2 c warm water
1/2 cup melted butter or shortening
1/2 cup sugar
2 teaspoons salt
1/2 cup pureed sweet potatoes
2 large eggs
2 teaspoons ground cinnamon (optional but very good)
6 c plain or bread flour
Place the yeast in 1/2 cup warm water with the teaspoon of sugar to get foamy.
In a large mixing bowl combine and mix:
Melted butter or shortening
Add yeast mixture and 2 cups warm water. Mix well and knead until the dough is smooth and elastic. You may add a little flour if the dough is too sticky but in general you want your dough to be soft and pliable and a little sticky.
Cover and allow to rise until double.
Once dough is doubled in size, you can make 2 inch rolls. If you want the pumpkin shape, use a pair of clean, sharp scissors to cut the sides of each roll almost to the center of the roll. Use a piece of a pretzel stick for the stem of the “pumpkin”.
Need to see how to make rolls? Here is my video about how to do that!
Place prepared rolls on a lightly greased baking sheet in a warm, draft free area to rise until about double their size. Bake rolls at 400*F for about 18 minutes or until they are golden brown.
Disclaimer: The instructions I offer here in this post (and in all my posts about herbs and home remedies) are what I use personally at home. Of course the standard disclaimer goes: I am not a doctor and don’t prescribe medicines or herbs, this is just what we have done here for generations with great results.
Here in the southern US there is a tree called the Sweet Gum Tree. Liquidambar styraciflua is a large tree that is valued for its pretty leaves and hard spiky fruits. Its the fruits that I am interested in because they are a source of shikimic acid which is the active ingredient in medicines like Tamiflu®.
Be sure you pick the green balls, the brown ones are finished for the year and won’t make a tincture. They’re cute for using in crafts though.
Here’s how its done:
Pick enough green sweet gum balls to fill at least a clean, sterilized glass jar that has a tight fitting lid.
Bust open each green gum ball either using a hammer or a hatchet. But be careful, they’re harder than you think!
Once you get them busted up, put all the pieces in the clean glass jar and cover the pieces with any clear, at least 100% proof alcohol. I buy the cheapest vodka I can find and use that.
Let this sit in a cool, dark place for about 6 weeks. It seems to take longer for sweet gum to give up its properties than other plants. After 6 weeks you can strain it and put it in dark amber bottles. It will keep forever.
To use it, I take 1 teaspoon every 3-4 hours when I know I have a virus. I combine it with elderberry syrup sometimes. If the taste is objectionable to you, you could put the teaspoon of tincture in a cup of water or even tea and drink it.
For keeping viruses at bay, I take 1 teaspoon in a cup of hot water each day during flu season.
I have not made sweet gum tincture using glycerin, I have doubts as to whether the glycerin would be able to pull out the medicinal properties of the fruits.
Hey everyone, hope you’re having a great end of summer. Its nearly Autumn, really my favorite time of year. The color! The weather! The food! And the cleaning of my home to get ready for all the winter time where we’re shut up in this house.
Here are links to all my Harvest Homekeeping and Fast and Furious Fall Cleaning that I have done over the years here at CHK.
Use all of them that you can, leave behind what you can’t use. If you have questions be sure to ask.
This is a delicious, moist cake with homemade chocolate icing that hits the spot for BBQs, parties, family dinners. It’s a recipe for a half-sheet cake which is 12 inches by 18 inches. It will serve 40 or more people. This isn’t modern-instant-make-it-fast food, its old fashioned with a twist so take your time, read through and give it a whirl.
If Snack Cakes are more your thing, check out my recipe. Chocolate Snack Cake
Pre-heat your oven to 325*F
Grease and flour your pan or use a spray like Baker’s Joy
Get your ingredients together.
A 12×18 inch pan and either Baker’s Joy spray or you can grease and flour it.
2 Dark Chocolate Cake Mixes – I used Duncan Hines Chocolate Fudge Cake
2 cups all purpose flour
2 cups sugar
1 – 3 oz package of instant fudge pudding mix
2 1/2 cups brewed coffee – you won’t taste the coffee in the final cake, the coffee brings out the chocolate flavor
2 cups sour cream
I found the idea for this tweak on www.cakecentral.com and its by a member there named macsmom. The icing is my own recipe.
Make The Cake
Mix everything together well and pour in your prepared pan. Bake at 325*F for 45 minutes, check the cake for doneness and bake longer if needed. Some ovens will take 50-55 minutes maybe a little more. Mine takes 45. You test for doneness with a very thin sharp knife or a broom straw. Insert the sharp knife in the cake in the middle and to each side. If the knife comes up clean, no cake batter on it, then the cake is done.
Once its done, allow the cake to cool.
You can turn the cake out onto a prepared piece of cardboard or cake board or just leave it in the pan, that’s what I usually do.
In a medium sauce pan combine:
2 sticks butter – don’t use margarine or other substitute, it will be too oily.
1 1/3 cups cocoa powder
1/3 cup granulated sugar
2/3 cup water
1/4 tsp salt
Stir it as it cooks. Bring to a boil, remove from heat, stir well.
Add: 2 teaspoons vanilla, stir.
Sift 2 pounds of confectioner’s sugar, using a stand mixer or hand-held mixer, slowly add the confectioner’s sugar to the chocolate mixture until well blended. You can add some milk in tiny amounts if you think the icing is too thick. When its done, it should pour.
Pour the icing over the cooled cake, let it all cool before packaging.
The icing will form a nice, light crust as it cools.
All throughout the winter I use up the pumpkins and winter squash we’ve either grown or purchased. Winter squash/Pumpkins need to be stored in a cool, dry place. Even with optimum conditions, your winter squash and pumpkins will start to dry out and get pithy. That’s OK though, most of them will be just fine to eat as long as you don’t allow them to get damp and rotten.
I save seeds so I can grow the same vegetable each year. Now if you save seeds from a cultivated variety, a cultivar, you probably won’t get the same plant you started with. But if you use heirloom varieties that have not been changed genetically, you’ll get the same plant year after year.
This year I am saving Field Pumpkin seeds which is an heirloom seed and Cinderella Pumpkin seeds which is a cultivated variety. So I don’t expect a pumpkin exactly like the Cinderella pumpkin next year but we’ll see then what we get.
First I fire up my oven to about 350*F so I can bake the pumpkin while I am cleaning the seeds.
I cut open the pumpkins and scrape out the seeds. A lot of pulp may come with the seeds, that’s OK for now. Be careful cutting open pumpkins, don’t cut toward yourself or your hand.
This Cinderella pumpkin has sort of firm pulp and the seeds are firmly attached to it
The pulp of the Field Pumpkin is more slimy and soft. The seeds come off of it more easily then the Cinderella Pumpkin .
I remove all the pulp I can and then I put the remaining seeds and pulp into a bowl of warm water. Its just a mater of picking up the Field Pumpkin pulp and seeds and giving them a gentle squeeze for the seeds to release from the pulp. I discard the pulp.
The Cinderella Pumpkin takes a bit firmer hand.
After the seeds are pretty clean of pulp I lay them on newspaper or paper towels to dry. You could use a clean cotton towel for this but the seeds dry to the surface and I have found they are hard to get off towels so I use paper.
Seeds should be as dry as possible before storing or they tend to grow mold. Mold will kill your seeds. Don’t dry your seeds for planting in a dehydrator, they usually get too hot and will kill the seeds. Stir them around on the paper every day, a few times a day if possible. They will dry enough to stop sticking to the paper in a day or so.
Store completely dry seeds in labeled glass jars. To absorb any leftover moisture in your seeds you can roll them up in a coffee filter before putting them in the jars.
After the pumpkin flesh is baked, you can scoop it out of the shell and let it cool. It can be used just like this for lots of recipes or you can freeze it in freezer bags, freezer jars or rigid freezer containers. I don’t recommend canning pumpkin or winter squash that is pulp. You can however cut raw pumpkin into 1 – 2 inch chunks and can it in pints at 10 pounds of pressure for 55 minutes.
Here are all my daily lists for preparing for Thanksgiving. I’ve gathered them together from all over this site so you can use them if you want to. The lists start on Friday, November 18th and go through Thanksgiving Day, November 24th this year, 2016.
You can print this page out and use these lists, adding your own notes, to help you prepare.
Friday, November 18th
Finish making pie crusts for the freezer
Make cornbread and biscuits for dressing, crumble and freeze in plastic bags
Grocery shop for non-perishables
Clean bathroom and do general straightening in the house
Saturday, November 19th
Take turkeys out to defrost
Grocery shop for perishables
Cleaning and laundry
Monday, November 21st
Check on turkeys as they defrost
Clean dining room, put out plates, utensils, etc.
Set out all casserole dishes, pots and pans, see if I have what I need to cook everything
Make Aunt Eura’s Yeast Rolls and put in freezer
Make Cranberry Relish, refrigerate
Tuesday, November 22nd
Brine the turkeys. I’ll use the Traditional Turkey recipe this year!
Assemble casseroles and refrigerate (sweet potato, green bean, any casserole that does not contain breads, baking soda or baking powder.)
Make a Breakfast Casserole for Thursday, freeze or refrigerate
Wednesday, November 23rd
Take Breakfast casserole out of freezer
Make dressing and refrigerate
Roast turkey, carve, refrigerate in chicken broth
Do last minute laundry
Thursday, November 24th – Thanksgiving Day
Put Breakfast casserole in to bake
Take pies and yeast rolls out of freezer early
Make mashed potatoes
Bake yeast rolls
Dinner is ready!
I am giving away my Free Thanksgiving Planner to everyone who comes here to get it. Its 44 pages long and contains:
Brief History of Thanksgiving
4-Week Thanksgiving Planner and Devotionals
Article: “The Danger of Unmet Expectations”
Devotional: “Renew My Strength, Lord”
Devotional: “Holy Living”
Sylvia’s Turkey Tips
Instructions for Brining a Turkey
Recipes ~ both Family Favorite Recipes and Whole Food, Allergy-Friendly Recipes
Harvest Crafts and Home Decor Ideas
Its free til the end of November. Next year I’ll have a new Planner with new recipes and info for you.
Here is the link: Free Thanksgiving Planner