All My Turkey Helps In One Place

All my Turkey info in one place. Plus a little more.


How To Thaw The Turkey

How To Brine A Turkey

How To Roast A Turkey

Tips For The Perfect Turkey

The Children’s Table – ideas!

Thanksgiving Lists – what to do and when

Dressing and Stuffing Recipes

Thanksgiving In A Hurry

Gravy Recipe   Including my fast Thanksgiving gravy!

Yeast Rolls


Homemade Pumpkin Spice Latte ~ 2 Recipes


This is my original Pumpkin Spice Latte recipe, gleaned and changed and tweaked from internet sources.pumpkins

2 cups milk or half and half
1 cup very strong coffee (4 tablespoons coffee grounds to 1 cup of hot water)
2 teaspoons vanilla
4 teaspoons sugar or 2 tablespoons maple syrup
1 teaspoon pumpkin pie spice (plus some extra for dusting)
1/2 cup of pure pumpkin
Whipped Cream for topping

Get everything ready to combine so that the coffee will be good and hot when you put it all together.

Place milk, pumpkin, spice and vanilla in a blender and blend for about 30 seconds to break up the pumpkin fibers and get the spices all through the mixture. You can do this without the blender but, you’ll be picking pumpkin out of your teeth all day.

Make the coffee and while its good and hot, add the sugar or maple syrup and stir.

Combine the coffee mixture with the pumpkin mixture.  Pour into big mugs. Put a big dollop of sweetened or plain whipped cream on top and then dust with some extra pumpkin pie spice.

Here’s another recipe that is very easy and tastes yummy. This recipe came from a cookbook and I’ve changed it up a bit to suit me.

This is a Pumpkin flavored milk that you add to your coffee like a creamer.

For the Pumpkin Creamer:
1 15-oz. can pumpkin puree
2 c. whole milk
1/2 c. sweetened condensed milk
1/3 c. brown sugar
2 T. pure vanilla extract
1 T. cinnamon
1 tsp. nutmeg
1 tsp. ground dried ginger
1/2 tsp. ground cloves
1/4 tsp. allspice

Add everything to a blender and give it a whirl for about 30 seconds. Store in a glass bottle or mason jars, label and refrigerate.

To use the Pumpkin Creamer:

Pour 1/2 cup of the Pumpkin Creamer into a big mug and fill it up with hot coffee.  Top with whipped cream and a dusting of pumpkin pie spice.

Soft, Whole Wheat Flat Bread

I’ve been playing around with my flat bread recipe. I wanted to get a flat bread that is soft and pliable. I use an electric mill to grind my wheat most of the time. I do have a hand mill that I haul out and use periodically, mostly so we’ll all know how to use it if we need to.


I like my old flat bread recipe because it is a batter and easily poured and fried. It also allows me to use several different types of whole grains. I guess I could use them in this recipe, but I just used hard red whole wheat.

The old recipe was great with soups and stews, or with spreads. And that’s the only problem with the old recipe; it was too firm and didn’t make good sandwiches or wraps.

This recipe however, is soft and bendable and makes lovely sandwiches and wraps. Because it contains yeast, this recipe takes about an hour to rise and be ready to cook. If you prefer, you can use a good sourdough starter in place of the yeast to make a delicious flat bread.

A very tasty add-in to this bread are fresh herbs. You can use chopped basil, parsley, thyme or any other herb your family likes.


1/4 cup honey

1/4 cup butter

1 cup yogurt or dairy kefir or milk, warmed to about 105*F. I used homemade Greek style yogurt.

2 teaspoons yeast, about 1 foil packet

1/4 cup warm water

1 teaspoon sugar

1/2 teaspoon salt

1/4 cup milk

1 egg

4 cups white whole wheat flour

If you use kefir for this bread, you can leave out the yeast and allow the dough to rise for several hours using just the kefir. However, you can use both kefir and yeast and it will rise faster. The milk products and egg are what makes this bread so soft.

You don’t have to warm the dairy products, it just helps the yeast rise more quickly.


In a cup, add the warm water, yeast and sugar. Allow to foam.

In a large mixing bowl combine the honey, butter and yogurt/kefir/milk and salt. Mix til well combined.

Add the egg to the yogurt mixture, mix well.

Add 1 cup flour to the yogurt mixture, mix well. You will have a paste at this point.

Add the yeast mixture and the rest of the flour.

If you are using chopped fresh herbs, add them at this point.

Mix well and if needed, add the 1/4 cup milk at this point. You want a smooth dough.


Mix until a dough forms. Knead the dough vigorously for 6 minutes or until the dough makes a ball and comes away from the sides of the bowl. Place dough in a greased pan, turn the dough over to grease the top. Cover with a clean towel and let rise til doubled, about 1 hour.

Tip for faster rising:Preheat your oven to 500*F. Turn the oven off, place the bowl with greased dough in the oven. Leave the oven door ajar and allow the dough to rise til doubled.

Place the dough in a greased pan and cover with a clean towel to rise

When the dough has risen, turn it out on a clean surface and divide the dough into 12-16 equally sized pieces. Roll each piece into a ball. Here is a short video showing you how to make rolls easily. You can use this method with any dough.

Here’s an easy way to make nice, round rolls from bits of dough. You can use this method to make rolls to bake or balls of dough to roll out and make flat bread.

How To Make Rolls From Dough (Enhanced) from Sylvia Britton on Vimeo.






Roll out the dough balls into circles, as thin or thick as you like

Using a rolling pin, roll out each ball into a circle, about 6 inches in diameter.


Place the dough rounds in the hot skillet

Heat a heavy cast iron skillet to very hot, but not smoking. Do NOT grease the skillet.
Cook each round of dough about 25 seconds on each side. Adjust your heat if needed to keep from burning.
Place on a metal rack to cool, then you can stack them up, wrap and freeze or use right away.


The finished flatbread!

We’ve been using these for chicken roll ups, hummus and more! They are tasty and very soft. They freeze well if you freeze the dough balls after you form them. Freeze the balls on a cookie sheet. Then when they are frozen solid, put them in a zip top container and put back the the freezer. To use them, take out how ever many you want and allow them to defrost. This will take about 3-5 hours at room temperature so plan ahead. After they are defrosted, roll them out and proceed as directed above.

Chai Tea Gift Mix

This is my friend, Wardee’s, recipe. I tried it myself and it is soooo completely delicious!

I didn’t have cardamom pods so used ground cardamom, used anise oil and fennel seed together and instead of cinnamon bark used Penzey’s ground cinnamon. I also use a half teaspoon of good vanilla in each recipe. We like it with plain old sugar. My goodness it would make a wonderfully tasty gift!

Double, triple or quadruple these amounts to fit your desired container. A triple batch makes 1/2 cup of mix; a quadruple batch makes 3/4 cup of mix.

❖2 tablespoons loose black tea (Assam Breakfast, Ceylon, or English Breakfast)
❖6 cardamom pods
❖6 peppercorns (white or black or combination)
❖12 whole cloves
❖1 teaspoon anise seeds (can substitute fennel)
❖1 rounded teaspoon cinnamon bark

Crush the cardamom pods and peppercorns. Then mix all the spices and tea leaves together and place in a plastic bag. Place that in the gift container and twist-tie it closed. Roll the twist-tie up on itself. Cover the twist-tie with a ribbon. Tie it with a bow or square knot.

Print or hand-write a label:
Chai Tea
Combine 3 tablespoons of Chai Tea Mix with 4 cups milk and 2 cups water. Add 1/2 inch of ginger, peeled and cut into chunks (optional). Simmer for 5 to 10 minutes. Add 1/3 cup raw honey. Strain into cups. Add a sprinkle of nutmeg (optional). Serve!

Hole punch the corner. Use thread or a tiny ribbon to attach it to the bag of Chai Tea mix. Deliver!

Easy Homemade Pimento Cheese

pimento 2







My Grandmother used to make pimento cheese and it was delish! She used Velveeta which I love but try not to use too much these days. So I changed things up and made a fresh tasting pimento cheese using real cheese.

You’ll need :

4 cups shredded cheese – I use mild cheddar and colby-jack
1/2 cup drained diced pimentos
1/2 tsp black pepper
1 cup good mayonnaise

Mix well, taste and correct seasonings. I never add salt because cheese is usually so salty and may has salt too. Serve with crackers or as a sandwich spread. Keep refrigerated.

Easy Roasted Pumpkin Seeds

Its that time again! We harvested 13 pumpkins last week.
I canned the meaty part last week and made roasted pumpkin seeds today.
Here’s how I did it…    pumpkin seeds 2

For every cup of seeds, you’ll need 2 tablespoons melted butter, 1 teaspoon garlic powder and 1/2 teaspoon salt. You may use 1 1/2 teaspoons garlic salt if you wish.

First I washed the seeds and squeezed out all the leftover pulp and stringy stuff. Then I spread the seeds out on aluminum foil to dry. Then, I dried the seeds in a low oven for about 8 hours.

Melt the butter and add the garlic and salt to the butter  and mix well.

I put the seeds in a bowl and drizzled the butter/salt/garlic coating over them, tossed the seeds and spread them out on a foil covered baking sheet. Once you spread them out, you can easily pick out any pulp that you missed earlier.
I baked the seeds at 300*F for about 45 minutes, stirring frequently. Watch the seeds and don’t allow them to burn! Check them often and stir them around.

Store in a covered container.

Homemade Freezer Biscuits

biscuits 2

You can make your own frozen biscuits and just pull out how ever many you want instead of baking a whole recipe. Frozen biscuits are delicious, inexpensive and east to make.

4 cups all purpose flour

2 Tbs baking powder

1-1/2 tsp salt

1/2 tsp soda

1/2 cup butter or lard (or shortening)

1 1/2 cups buttermilk

up to 1/2 cup extra buttermilk if needed

*Combine dry ingredients in a large mixing bowl. Add the butter and cut it into the flour until butter is in small pieces and mixture is crumbly. Or use a food processor.

*Add 1 1/2 cups buttermilk to the flour/butter mixture. Combine gently, using your hands, until a soft dough forms.

*Tip bowl onto counter top, scrape the dough out of the bowl onto the counter. Knead a little more flour but not too much! You just want to scoop up the dough and fold it over on itself a few times. The dough will be sticky and soft.

*Allow dough to rest briefly and then gently press the dough to 1” thickness.

*Use a biscuit cutter or deep cookie cutter to form 3″ rounds. You can use most anything as a biscuit cutter, I’ve even used a floured mason jar ring.

*Gently press the scraps together and continue to cut out biscuits.

*Place on wax-paper lined baking sheet, cover with plastic wrap and freeze till solid.

*Remove and place in freezer bags.

*Label with baking instructions.

If you make your biscuits smaller than 3″ you’ll need to watch them in the oven and reduce the baking time to about 12-17 minutes.

Baking Instructions:

To bake, place frozen biscuits on un-greased baking sheet.

Bake at 425° for 15-18 minutes, or until tops are golden brown.

Makes 16-20 3 inch biscuits.

Canning Season ~ Sugar Pie Pumpkins

When I got in from vacation last week, I expected to be met with lots of garden produce to can and freeze. Because of the weather,  I didn’t get nearly what I had hoped for but I got busy with what I found.

We harvested 13 Sugar Pie Pumpkins this year.  These little jewels are sweet and delicious. They  make great pies or other pumpkin desserts.  Seriously, when you think of pumpkin, these are the ones that define the word.

In the past I have made puree and frozen it but some years I can pumpkin. I don’t can puree, that would be too dense and might not get hot enough in the center of the jars. I canned chunks of pumpkin. Here’s how I did it.

First I cut the pumpkins in half and scooped out the seeds. I saved the seeds; some for planting next year and some for roasting.  pumpkin- scoop

Next, I baked the halves on a foil covered baking sheet, 350*F for about 20 minutes. This isn’t long enough to make the flesh mushy but its long enough to make the peel soft so you can peel it easily.

pumpkin- bake

pumpkin- peel

After I peeled it, Lydia cut it into chunks that would fit in the pint jars.

pumpkin- cut

Then we put the chunks in hot pint jars and added boiling water, lids, rings and processed the jars in a pressure canner for 65 minutes at 10 pounds of pressure.

pumpkin- jars



The finished product looks very nice!  To use these, I will open up a pint, drain the water, put the pumpkin     chunks in a bowl and mash them with a fork. This pumpkin can be used anywhere pure pumpkin is called for. Pumpkin must be pressure canned because it doesn’t have enough acid in it to be water bath canned and adding acid would probably make the pumpkin taste “off”.

pumpkin- finished