Saturday, November 22, 2008
I'm finally thinking about preparing for Thanksgiving. Being thankful is the easy part. Our Father in heaven is the most beautiful, wonderful and compassionate being I know. My worship and love ascend up to him.
"Know ye that the LORD he is God: it is he that hath made us, and not we ourselves; we are his people, and the sheep of his pasture. Enter into his gates with Thanksgiving, and into his courts with praise; be thankful unto him, and bless his name. For the LORD is good; his mercy is everlasting; and his truth endureth to all generations." Psalm 100:3-5
At our home my husband always prepares the turkey. Ahh, bliss. I usually chop the celery and onions for him the night before for the stuffing. He's such a trooper, willing to get up in the wee hours of Thanksgiving morning and get Mr.Tom Turkey in the oven. My main job will be the pies. There was a recipe in the newspaper for this pie which I want to try. Want to try it too? The lady who gives this recipe has a pie shop (Judith Ogden Larsen's pie shop) and they turn out up to 1000 pies a day!
Cinnamon-Carrot Pie (this pretty orange pie is better than pumpkin pie ever thought of being...Larson says)
2 cups of cooked, mashed carrots
1 (12oz) can evaporated whole milk
1 cup sugar
2 eggs, well beaten
1/2 teaspoon salt
1/4 teaspoon ginger
2 teaspoons cinnamon
1 (10 inch) unbaked piecrust
Heat oven to 400F
Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon;beat for 2 minutes. Pour into unbaked piecrust.
Bake 15 minutes; lower heat to 350F and bake 45 minutes longer or until filling is set. Serves 8
Wishing you a Blessed & Happy Thanksgiving!