Friday, January 13, 2012

Giving Thanks 2011


This year we hosted the Mairs.  We cooked a delicious bird and all the aunties brought sides that filled the plates, including a cheese ball from Cassie’s mom that I still dream about.  Paige is into painting the holidays and about the above bird: she interpreted my sketch.  Why yes that is a storm trooper snowflake hanging in the window, would you like to make one



Grandpa Mair made all the grandkids a book of pictures and had Addie and Payson help pass them out. 


It was a fun time setting up one long table with place cards.  We brought up the preschool table for more seating and left it up stairs for the whole holiday season.  We started eating at it for dinner and it’s so luxurious because we all fit and there’s room for food too.  In January I took the honey oak honeymooners table back downstairs and for now it always looks like we’re about ready to host the church Christmas banquet.  

Apple Pudding Cake

Make this make this make this make this!  You won’t regret the butter sauce.    Well, you might, but your dreams, kisses and dirty plates will be rich and sweet.  I made it last night for book club and it foiled my turkey and brown rice commitment.  Today I fought back by feeding the leftovers to the kids.  You didn’t see me mopping up the sauce off Addie’s plate with a crust of whole wheat bread.    

1 cube (stick) butter

2 cups sugar

2 eggs

4 large unpeeled apples, grated

2 cups flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt

1/2 cup chopped nuts (I like pecans)

Cream butter and sugar.  Add eggs and apples.  Add dry ingredients and mix well.  Stir in nuts.  Bake in a 9 x 13 pan at 350 for 40-45 minutes. 


2 cubes butter, no substitues

1 cup evaporated milk

2 cups sugar

1 tsp. vanilla

Cook over low heat for 15 minutes.  Serve warm over cake.