Happy Thanksgiving

 Today's dessert of pecan pie is being served at the counter.  The Autumn blocks are from my sister.  The sugar mold and stand are from Trade Days in Canton, Texas. 

 I'm using my Johnson Brothers Friendly Village dessert plates.  The turkey was painted by my Aunt Kitty years ago.  

 

My Mom bought me this cute pilgrim couple.

These darling shapes on my pie are from a set that I won over a year ago from Cuisine Kathleen at her linky party Let's Dish!  The fun shapes are perfect for accenting a pie.  I love them so much, Kathleen!  Kathleen hosts her party every Wednesday.  Please be sure to visit!

The pie crust recipe is a new one and comes from Anita at Aunt Nubby's Kitchen. The recipe makes three pie crusts, which come in handy when you freeze them.  The dough is easy to roll as long as your surface is well floured. The recipe has vinegar and an egg in it and comes together very quickly.  If you'd like to try it, the recipe can be found here.

My pecan pie recipe can be found here.

I am sharing this with:

Make It Pretty Monday
Inspire Me
HOME
Let's Dish!
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck


      Happy Thanksgiving Blessings!  xo

Colonial Pumpkin Bars

 

 Tea today is served on an end table with Colonial Pumpkin bars and Pumpkin Chai Tea.

 

 I sandwiched a pretty doily with paper leaf on top between two clear plates from Ikea.  

These Colonial Pumpkin Bars are so perfect for an Autumn dessert and they're great for a crowd.  The recipe is adapted from Just a Matter of Thyme, by Roxie Kelley and Friends. 

3/4 cup butter, softened
2 cups sugar
1 (16 oz.) can pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 and 1/2 t. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar together in electric mixer.  Blend in pumpkin and eggs.  Mix remaining ingredients together in a separate bowl and then add to the creamed mixture.  Spread in a greased 10" x 15" pan, or (for a cake) in a 9" x 13" pan.  Bake at 350 degrees for 25-30 minutes, depending on the size of the pan.  When cooled, spread with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs. powdered sugar (I used about 5 cups)
1/4 t. salt
1 tsp. vanilla


Blend cream cheese and butter well.  Gradually add powdered sugar and beat until smooth.  Add salt and vanilla and blend well.
You can add chopped pecans on top of the frosting.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Full Plate
Foodie Friday
Seasonal Sundays

My Mother-in-law

 

This photo was taken in May 2013, three months before my beloved passed away and six months before his Mom passed away. 

My dear Mother-in-law, age 95, passed away on November 19, 2013.  She was born on October 5, 1918.   I'm sure she had a wonderful surprise to see her middle son, and my beloved husband there waiting for her as she entered heaven. I once wrote in a card to her that the best gift she ever gave me was her son, Rich. She is survived by two other wonderful sons, two daughters-in-law, 10 grandchildren and 12 great grandchildren. She was truly blessed.

              Thank you for your visit. xo