Sweet Summer Southern Tea Cakes

Sweet summer Southern tea cakes lead the topic of conversation on this particular June afternoon in the Places In The Home test kitchen.

Places In The Home defines tradition as collections, recipes, and/or generational practices from your past bringing about complete and utter joy deemed repeat worthy.

tradition-graphic

noun
tra·di·tion \trə-ˈdi-shən\

a :  an inherited, established, or customary pattern of thought, action, or behavior (as a religious practice or a social custom)

b :  a belief or story or a body of beliefs or stories relating to the past that are commonly accepted as historical though not verifiable

2: the handing down of information, beliefs, and customs by word of mouth or by example from one generation to another without written instruction

Cottage+By+The+Bay+I+On+Canvas+by+Karen+Fields+Painting

Summer has only been official for a hot minute, and the South is already experiencing oppressive heat. Frankly speaking, the only heat I’m remotely interested in on days better spent indoors is that of the oven.

Holds true for the cooks, bakers and heat haters in my family as the summertime tradition passed down in our family is a simple piece of advice- cook early, stay cool late.

However, I will make an exception when it comes to baking up a dozen or so sweet summer Southern tea cakes.

Southern-Living-magazine-cover-1990

Back-Home Tea Cakes

Ingredients

½ cup shortening

1 cup sugar

1 egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 Tablespoon baking powder

¼ cup milk

sugar

Directions

Cream shortening; gradually add 1 cup sugar, beating well at medium speed of an electric mixer.  Add egg and vanilla; beat well.  Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well. Cover and chill 2 hours.  Work half of dough at a time, and store the remainder in refrigerator.

Roll dough to ¼-inch thickness on a lightly floured surface.  Cut with a 2-inch cookie cutter; place on greased cookie sheets.  Bake at 375 degrees for 6-8 minutes or until edges begin to brown.

Sprinkle with sugar. Cool.

Yields 3 dozen.

Mary Lou Adkins, Sulphur, LA.
Southern Living Magazine, July 1990

Here’s the aged index card recipe from which I’ve baked many a tea cake, and it means the world to me on many levels.

To me, tea cakes signify the simple, classic, and unpretentious taste of home.  I like to think that’s how I roll.

Giving into part craving, part memory driven tradition I baked up a couple dozen sweet summer Southern tea cakes working with a few recipe additions and adjustments.

flour-surface-rolling-pin

Photo by Laura Adai

Sweet Summer Southern Tea Cakes

Ingredients

3 ½ cups all-purpose flour

1 teaspoon baking soda

½  teaspoon salt

1  cup butter

2 cups sugar

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

fresh lemon zest

Directions

Preheat oven to 350°.  Combine flour, soda, and salt together and set aside.  In separate bowl, cream together butter and sugar.

flour-baking-soda-salt-dry-ingredients

Add eggs one at a time, beating well after each addition.  Add in vanilla extract, almond extract, and fresh lemon zest.

lemon-zest-vanilla-almond-extract

Beat together until combined.  Stir the dry ingredient mixture into creamed butter/sugar mixture.  Mix until all ingredients are blended together.

rolled-out-tea-cake-dough

Divide dough in half; lightly dusting each half with flour. Wrap in plastic wrap or waxed paper, and place in refrigerator allowing to chill for 1 hour.

cutting-out-cookies

Using a lightly floured rolling pin, roll out dough on lightly floured board to ¼ inch thickness.  Cut out in round shapes with cookie cutter or good old dependable jelly glass.

cut-out-cookies-parchment-paper

Place cut out tea cakes on parchment paper lined cookie sheet; bake at 350 degrees for 10 to 12 minutes or until edges are lightly brown.

Makes 2 dozen.

sweet-summer-southern-tea-cakes

If serving sweet summer Southern tea cakes for dinner is wrong I don’t want to be right.

Perhaps not the best example of a traditional dinner entree, but the combination of a summer evening coupled with a couple of sweet summer Southern tea cakes is very appetizing and oh, so summer.

Darleen-signature-love

 

Taste of Thanksgiving Recipes

Taste of Thanksgiving recipes feed the hunger we crave and gives reason for the gathering season.

Julia Child quote tapestry

Pinterest

Gathering together to feast, family, and friend during the holidays or just because on a Monday in cozy spaces with good food (fancy schmancy or crackers and can cheese) is rooted in connection, love, and celebration of relationship.

country-kitchen-tim-moss

Houzz – Tim Moss

Speaking from years of experience, the kitchen is about to be a hot spot of holiday activity.  Music is a must, quality kitchen tools and gadgets essential, organization the sous chef to friend, and the taste of Thanksgiving present and accounted for.

country-kitchen-pantry-Tim-Moss

Houzz – Tim Moss

Holiday open houses at favorite antique shoppes result in treasured finds; among them platters O’Plenty perfect for plating birds baked, roasted, and fried.

vintage-new-thanksgiving-platters-1100-Barksdale (1)

Antique Shoppes at 1100 Barksdale

Louisianans do love to do delicious fried turkey when the weather turns cold and the good holiday times roll.

Deep-Fried Turkey Recipe

Country Living – Photography by Johnny Miller

Deep-Fried Turkey

Ingredients

1½ tbsp. kosher salt

1½ tbsp. smoked paprika

1½ tsp. garlic powder

1½ tsp. onion powder

1½ tsp. fresh ground pepper

1¼ tsp. cayenne pepper

1 (12- to 14-pound) whole fresh turkey

Peanut oil (about 3 gallons)

Directions

Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels.

Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired.

Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.

Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350°F over a medium-low flame, according to manufacturer’s instructions (about 45 minutes).

Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.

Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°F (about 3 minutes per pound plus an additional 5 minutes.  Keep oil temperature between 300°F and 325°F). Remove turkey from oil; drain and let stand 25 minutes before slicing.

Serves 10-12.

-Country Living

Louisiana-pecan-festival-pecans

Alex Orenczuk TV

Louisiana pecans harvested from area farms characterize the taste of home.

Cinnamon Candied Pecans​​​​​​​​
​​​​​
Ingredients

1 Tbsp unsalted butter

¼ cup granulated sugar

1 cup pecans

½ teaspoon cinnamon

​​​​​​​​Directions

In a cast iron skillet over medium heat, melt together butter, cinnamon and granulated sugar until the sugar starts to caramelize.  Add pecans and stir to coat; stirring often to keep from burning.

Pour candied pecans onto parchment or wax paper allowing to cool.

Louisiana-yams-pecans

Southern sweet potato casserole, candied sweet potatoes, and Dave the Builder’s requested favorite, sweet potato pie- Louisiana sweet potatoes are synonymous with Thanksgiving.

Homemade Sweet Potato Pie Recipe with Walnut Topping

Homemade Sweet Potato Pie Recipe with Walnut Topping

Taste of Thanksgiving Recipes

Candied Sweet Potatoes

Ingredients

3 large sweet potatoes, washed, peeled and sliced French fry style

1 stick butter, sliced

1 cup sugar

1 Tbsp water

Directions

Places prepared sweet potatoes in pot. Add sugar and butter slices. Add water and cover with lid. Cook on low about 40 minutes or until tender. Do not stir during cooking time.

Place candied sweet potatoes in casserole and serve.

-Cooking with Brenda Gantt

Asparagus With Crawfish Hollandaise

Asparagus With Crawfish Hollandaise

Ingredients

2 pounds green asparagus, trimmed

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon ground black pepper

4  large egg yolks

1 tablespoon fresh lemon juice

½ teaspoon salt

⅛  teaspoon cayenne pepper

½  cup butter, melted

½ (16-ounce) package crawfish tails

Directions

Preheat oven to 350°.  Line a rimmed baking sheet with aluminum foil, and add asparagus.  Top with canola oil, salt, and pepper, and brush evenly with basting brush.  Bake until tender, 8 to 10 minutes.

Meanwhile, add water to a large saucepan, and bring to a simmer.  In a stainless steel bowl, add egg yolks, lemon juice, salt, and cayenne.  Hold bowl over simmering water making sure bottom of bowl does not touch water, and whisk vigorously until volume of egg mixture doubles.  Slowly whisk in melted butter until sauce is thick and combined.

Remove from heat, and stir in crawfish.  Serve immediately over asparagus.

-Louisiana Cookin’

Cajun-Country-rice

Scenes from home.

Cajun-Country-label

Regional ingredients rich in taste of home traditions star in our taste of Thanksgiving non-traditional side dishes.

rice-scoops

Wild Rice and Basmati Dressing with Sausage and Sage

Wild Rice and Basmati Dressing with Sausage and Sage

Holiday time is coming, and what better time to dazzle the gathered together than with one of these taste of Thanksgiving recipes.

cest-si-bon

Planning Fall Recipes

Pinpointing and planning fall recipes is part of the cozy and delicious what’s for dinner new season-new seasonings process.

fall-cookbooks-2022

Search engines love to suggest places and pages to visit based on prior searches.

planning fall recipes

Inspiration is everywhere, and since I can’t be, I welcome the suggestions and love to share a good and tasty thing.

turned-legs-dining-table-farm-dark

Hardwood Olivia Modern Turned Leg Dining Table

Classic favorites remain in the recipe box, but how fun it is to discover several new ones perfect for page to table prep and serve.

fall-pumpkins-kitchen (1)

Photo by Katie Azi on Unsplash

Pumpkin may rule the season and seasons, but easy with a side of impressive puts the spice in my fall recipeapalooza.

pecans-brown-sugar-flour-yams

Hearty stick to your ribs dishes and delights just seem to be called for on a crisp evening when day turns to night right about 5:30 p.m., warm fuzzy socks take the place of shoes, and you have a craving for an easy dish big on cozy and delicious.

Food cozy?

Absolutely!

ber-months-2-weeks-away

Take heart and soup stock, my fall loving friends, cozy and delicious soup weather is coming.

fall-soup-bean-with-chicken-carrots

Every season is soup season at Places In The Home, but we especially associate fall with a hearty soup for supper meal.

fall-bean-chicken-soup

Great Northern Bean and Chicken Soup

Ingredients

2 tablespoons butter

1 medium onion, peeled and chopped

1 cup carrots, peeled and sliced

3 stalks celery, diced

1 bay leaf

1 teaspoon Kosher salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon minced garlic

2 cans Great Northern beans

1½ cups cooked chicken, shredded

1 32 oz. box chicken broth

1 chicken bouillon cube

2 cups water

Directions

Melt the butter in Dutch oven (or just toss the butter in with the veggies like I do).  Add the sliced carrots, chopped celery and chopped onion.  Sauté until onions become translucent.

Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes.

Remove the bay leaf and serve with crackers or cheesy cornbread.

French Style Braised Short Ribs (2)

French Style Braised Short Ribs from Closet Cooking

Fall recipes of the not soup, but oh, so tasty type are of particular interest to the something new, something easy, something fantastic side of the menu.

Creamy Bacon Pork Chops

Creamy Bacon Pork Chops from Salt & Lavender

Creamy Pumpkin Parmesan Chicken with Wild Mushrooms

Creamy Pumpkin Parmesan Chicken with Wild Mushrooms
from Abra’s Kitchen

Butternut Squash Pasta With Chicken

Butternut Squash Pasta With Chicken from Dinner at the Zoo

creamy-potato-leek-soup

Creamy Potato Leek Soup with Homemade Croutons from Barley & Sage

pecan soup recipe

Pecan Soup from Southern Living

fall-recipes-serveware

instant-pot-chicken-soup

Instant Pot Chicken Soup

Good things are on the way.

C’est si bon!

Darleen-signature-custom

Thanksgiving Sides and Holiday Sweets

Gobble and gather together times entice family and friends to come together to share a delicious dinner featuring Thanksgiving sides and holiday sweets.

love-family-friends

Today’s post features traditional foundation Thanksgiving sides and holiday sweets recipes I’ve collected from fellow bloggers and assorted social media postings.

Traditional recipes are well represented, but with improved upon ingredients and presentations certain to be requested additions to the holiday menu.

Thanksgiving-sides-Holiday-Sweets

Sides:

Melting Sweet Potatoes with Maple-Pecan Sauce

melting-sweet-potatoes

Asiago Bruschetta Roasted Asparagus

Asiago-Bruschetta-Roasted-Asparagus

Autumn Harvest Rice

autumn-harvest-rice-for-fall

Green Bean and Mushroom Skillet

Green Bean and Mushroom Skillet

Smashed Baby Red Potatoes

Smashed Baby Red Potatoes

Savory Sweet Potato Casserole

Starches plus tryptophan results in a full, satisfied and sleepy husband, son, brother, and nephews, and that means guilt free Black Friday shopping, keyboard style, for Mama Places In The Home, nieces, and yours truly.

savory-sweet-potato-casserole

Thyme and Wild Mushroom Stuffing

Frame-Wild-Mushroom-Thyme-Stuffing

Pull-Apart Stuffing Ring

pull-apart-stuffing-ring

Sweets:

Pumpkin White Chocolate Mousse Pie

pumpkin-mousse-white-chocolate-pie

Pecan Praline Pumpkin Torte

Pecan-Praline-Pumpkin-Torte

Fresh Apple Nut Cake

apple-pecan-walnut-cake

Coconut-Pumpkin Chiffon Pie

coconut-pumpkin-chiffon-pie-Hector-M-Sanchez-SL

Gluten-free Pear-Walnut Cake with Vanilla & Cardamom

gluten-free-pear-walnut-cake-recipe

Dutch Apple Pie

Dutch-apple-pie-recipe

Pumpkin Trifles

pumpkin trifles

No-Bake Espresso Chocolate Pudding Pie

No-Bake-Espresso-Pudding-Pie

Holiday side dishes blessings and bon appétit!

love signature

Autumn Harvest Rice

F is for fall flavor, and this Autumn Harvest Rice is a recipe developed with the intention to bring the flavors of fall to table and plate.

autumn-harvest-rice-maple-sweet-potatoes

Dave the Builder and I love spending time at The Buckhorn Inn when we are in Gatlinburg, Tennessee.

Buckhorn-Inn-grounds

Travel to Tennessee has been off the table for us over the last two years, but where there’s a website and webcam, there’s a way to pop in for a virtual visit every now and then.

Buckhorn-Inn-at-fall

The Buckhorn post its weekly dinner menu at the first of the week, and I’ve noticed Chef Frank including Autumn Harvest Rice Pilaf for fall.

Immediately intrigued and inspired to create, I decided to try my hand at mastering a main to side dish teeming with seasonal seasonings.

Enameled Cast Iron Dutch Oven.

Out from the cabinet comes my new Dutch oven and seasonings ready to boil, blend, steam and simmer.

Chopped apples, apple juice, brown sugar, butter, cloves, nutmeg, walnuts, and fig preserves do a fall-autumn dessert good, but can I just tell you this sweet power flavor combo delectably complements the savory of fresh mushrooms and onions sautéed in butter, brown and long-grain white rice, chicken broth, Kosher salt, black pepper, and fresh parsley in balanced and well-seasoned taste of fall perfection.

Autumn-Harvest-Rice-Recipe-pumpkins-fall

Autumn Harvest Rice

Ingredients

1 cup uncooked long grain rice

1 cup uncooked brown rice

2 cups water

2 cups chicken broth

1 Tablespoon unsalted butter

1 teaspoon salt

½ Tablespoon fresh parsley, chopped

1 stick (8 Tablespoons) unsalted butter

1 medium onion, peeled and chopped

1 16 oz. container fresh sliced mushrooms

1 teaspoon Kosher salt

1 teaspoon pepper or to taste

1 apple, peeled and chopped

3/4  cup apple juice

½ cup brown sugar

1 tsp ground cloves

1 tsp ground nutmeg

1 Tablespoon fig preserves, optional

1 cup chopped walnuts

Directions

Mix butter, water, chicken broth, long grain white rice, and brown rice in a medium saucepan, and bring to boil.  Reduce heat to low, cover, and simmer 45 minutes or until rice is tender and liquid is absorbed.

cooked-long-grain-white-brown-rice (1)

In a large skillet, melt 4 Tablespoons (½ stick) butter over medium-high heat.  Add chopped onions and sauté until onions become translucent.

fresh-sliced-mushrooms

Next, add sliced mushrooms, salt and pepper, stirring to coat.

sautéed-mushrooms-onions

Reduce heat to medium and continue to cook onions and mushrooms until soft, about 7 minutes.

cooked-mushrooms

In a large saucepan, melt 4 Tablespoons butter (½ stick).  Add the chopped apples, brown sugar, ground cloves and ground nutmeg.

apples-butter-brown-sugar

Stir in apple juice and fig preserves and bring mixture to a boil.

brown-sugar-butter-covered-apples

Reduce heat to medium; stir in chopped walnuts.

apples-butter-brown-sugar

Lower heat to low, allowing walnuts to slightly soften.

fall-rice-dish

Fold cooked rice into sautéed mushrooms and onions then incorporating seasoned apples and walnuts mixture into the rice combination.

autumn-side-dish-fall

Maple sweet potato patties rounded out the menu, and the crowd went wild.

Well, our taste buds did.

autumn-harvest-rice-for-fall

Dave the Builder put his request in for Autumn Harvest Rice to be added to our traditional Thanksgiving menu.

We aim to prepare, plate, and please.

Let me know if you make this recipe, and what you think.

cest-si-bon

Copycat Piccadilly Pecan Delight Pie

This recipe is a copycat of a copycat Piccadilly Pecan Delight pie.

Piccadilly Cafeteria came to our little town in 1967.

Quickly taking its place as the big dog restaurant on the block, Piccadilly has been the one word answer to the what and/or where do you want to eat for dinner question asked what seems a gazillion times over all these years.

A recent walk down memory lane conversation began with Dave and I naming our favorite dishes and desserts that sadly are no longer on the menu at Piccadilly.

Southern fried chicken so crisp you could hear the crunch clear across the rows of booths and tables.

Cinnamon crusted egg custard served in dark green pottery custard cups.

 Pair of Hall China Custard Cups

Pair of Hall China Custard Cups

A slice of pie so pecan packed with dessert goodness that it made a lasting impression, the one and only Piccadilly Pecan Delight Pie.

Our conversation stirred up memories and this copycat recipe of a copycat recipe for Piccadilly Pecan Delight Pie.

copycat-pecan-delight-pie-sliced

Copycat Piccadilly Pecan Delight Pie

Ingredients

3 egg whites

1 cup white sugar

½ teaspoon vanilla extract

½ teaspoon baking powder

30  Ritz crackers

1½  cup chopped pecans

1 (12 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350ºF.

Spray a 9 inch pie plate with cooking spray and set aside.

crushed-pecans-butter-crackers

Add pecans and Ritz crackers in small batches to food processor bowl.

crushed-ritz-crackers

Pulse several times until pecans and Ritz crackers reach a fine crush/chop.

egg-whites

Beat egg whites until slightly stiff.

beaten-egg-whites

Add to that the sugar, vanilla, baking powder, crushed and chopped Ritz crackers and  pecans.

crushed-pecans-egg-whites

Using a wooden spoon, mix ingredients together until incorporated.

crushed-pecans

Spoon mixture into prepared pie plate.

Copycat Piccadilly Pecan Delight Pie in pie pan

Bake at 350 degrees F  for 25 minutes.

Copycat Piccadilly Pecan Delight Pie without whipped topping

Allow the pie to cool to room temperature.

baked pecan delight pie

whipped-topping-on-pie

Spread whipped topping over the top of the pie; cover to desired thickness.

topped-pie

Refrigerate pie for at least 2 hours before serving.

Copycat Piccadilly Pecan Delight Pie

The pie is packed firm with pecan goodness, and is not too sweet- perhaps a wonderful Valentine’s Day dessert choice.

Enjoy!

Darleen-signature-custom

Traditional and New Holiday Cake Recipes

It’s that time of year when holiday cake recipes are cooking, baking, and taste of the holidays making in the Places In The Home test kitchen.

Grandmother’s Tennessee Pound Cake with Nutmeg is tradition on a cake plate, and Wilshire Walnut and Spice Cake is a newly developed recipe worthy of center stage on the holiday dessert table.

grandmothers-pound-cake-with-nutmeg-1

The warm and inviting colors, textures, and patterns found in this house of the year kitchen by Susan Burns Designs offers holiday cake recipes baking inspiration.

Susan-Burns-design-house-of-the-year

Reflecting on holidays past brings back memories of recipes baked with love and taste traditions.

Crammed between the pages of a beloved cookbook inherited from an aunt is a collection of handwritten recipes cooked, baked, tested, and penned in the kitchen of my paternal grandmother.

grandmothers-pound-cake-with-nutmeg-recipe

Truth in baking disclosure:

The cupboard was bare of mace, and most importantly, what is mace?

Mace is a spice native to Indonesia.  The flavor is sweet and woody reminiscent of nutmeg, however, not quite as sweet. Some describe the taste of mace as a blend of cinnamon and pepper.

Nutmeg stands as the spice I have plenty of, and so 2 teaspoons found its way into the batter.

grandmothers-pound-cake

Grandmother’s Tennessee Pound Cake with Nutmeg

Ingredients

3 cups granulated sugar

3 sticks salted butter

6 eggs

3 cups all-purpose flour; sifted

2 teaspoons nutmeg or to taste

Directions

Preheat oven to 300° F.  Using a mixer, cream butter and granulated sugar together until mixture reaches a fluffy texture. Add eggs one at a time to creamed butter and sugar.

holiday cake recipesReduce mixer speed to low; slowly add sifted all-purpose flour and nutmeg to wet ingredients.

creamed-eggs-butter-sugar

Using a wooden spoon or cake spatula, spoon batter into greased and floured tube pan.

floured-greased-cake-tube-pan

Bake at 300° F for 1 hour or until knife inserted in the center comes out clean.

Grandmothers-Tennessee-holiday-cake-recipes

Remove cake from tube pan and transfer to cake stand or platter of choice.

Thanksgiving-table-cake-plate

Building upon a traditional holiday recipe, this next cake highlights the spices, fruits, and nuts associated with the taste of the holidays.

Wilshire Walnut and Spice Cake

Ingredients

1 cup vegetable oil

2 cups granulated sugar

2 eggs

1  teaspoon nutmeg

1  teaspoon ground cloves

½  teaspoon lemon juice

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla

2 ½  cups all-purpose flour

1 cup chopped walnuts

3 cups fresh apples, peeled and chopped

1 cup shredded coconut

1 cup golden raisins

1 Tablespoon candied lemon peel

holiday-bundt-1

floured-greased-cake-tube-pan

Directions

Preheat oven to 350° F.

Grease and flour Bundt pan.

Peel and chop apples; sprinkle with lemon juice.

sugar-eggs-oil

Mix together sugar and oil; add eggs one at a time and beat until creamy.

Add vanilla.

Using a whisk, combine flour, salt, baking powder, baking soda, nutmeg, and cloves together.

Add dry ingredients in small amounts to sugar and oil mixture.

fruit-nuts-coconut-apples-lemons1

Next, add chopped apples, walnuts, candied lemon peels, coconut, and golden raisins.

Stir until incorporated.

cake-ingredients-fruit

Using a wooden spoon, evenly spoon mixture into a greased and floured Bundt pan.

cake-batter

Bake in 350° F oven for approximately 1 hour 10 minutes, or until toothpick inserted in center comes out clean.

holiday-cake-1

Meyer lemons are pucker power packed with bright flavor that complements two of my favorite fall spices– nutmeg and cloves.

boiling-lemon-peels

Candied Lemon Peels

Ingredients

6 lemons

6 cups cold water, divided

1 teaspoon salt, divided

2½ cups sugar

Directions

Peel lemons by taking off long thick strips.  In a medium saucepan, combine 4 cups water, ½ teaspoon salt, and lemon peels. Bring to a boil; reduce heat to medium and simmer 10 minutes. Remove pan from heat, strain mixture and reserve liquid.

Return liquid and lemon peels to pan.  Add in ½ teaspoon salt and bring mixture to a boil over high heat. Reduce heat to medium and simmer 10 minutes.  Remove pan from heat, strain mixture, and reserve lemon peels.

Add 2 cups water and sugar to pan. Cook over medium heat, stirring occasionally  until sugar dissolves.  Reduce heat to low.  Add lemon peels. Gently simmer for 45 minutes being careful not do let the sugar caramelize. Remove from heat and drain.

Place lemon peels onto a piece of parchment paper that has been sprayed with nonstick cooking spray.  Allow candied lemon peels to dry for at least 6 hours or overnight.

Store candied peels in an airtight container in refrigerator for up to 1 week.

holiday cake recipes

enjoy

 

 

 

 

 

 

 

Gather Together Thanksgiving Dishes

In preparing and feasting anticipation of traditional and new traditional Thanksgiving dishes sure to impress plate and palate, it is my pleasure to share with you all a collection of company worthy Thanksgiving dishes for your gather together holiday celebration.

fall-pumpkin-centerpiece-SL-photo-Helen-Norman

Southern Living – Photo by Helen Norman

how much turkey per person guide

holiday-table-Thanksgiving-turkey-photo-David-Tsay-BHG

Better Homes & Gardens

Click on the links for recipe ingredients and directions.

You ain’t seen stuffing yet until you put a Louisiana spin on it.

Creole Roasted Turkey with Holy Trinity Stuffing

Creole Roasted Turkey with Holy Trinity Stuffing

Creole Baked Oyster Dressing

creole baked oyster dressing

plymouth-pumpkin-dinnerware-collection

Plymouth Gate Dinner Plates, Turkey

thanksgiving dishes

Dixson+Platter

hotel knife

Volkman+3+Piece+Acacia+Tree+Bark+Board+Set

Autumn-spiced pecans introduce the taste of the season as appetizer or garnish.

seasoned-pecans

Autumn-Spiced Pecans

Ingredients

1 pound pecan halves

½ cup sugar

1½ teaspoons apple pie spice

1½ teaspoons smoked paprika

½ teaspoon kosher salt

1⁄4 teaspoon ground red pepper

1 large egg white

Directions

Preheat oven to 300°.  Spray a large rimmed baking sheet with cooking spray.

In a large bowl, stir together pecans, sugar, apple pie spice, smoked paprika, salt, and red pepper.

In a medium bowl, beat egg white with a mixer at medium speed until foamy. Add egg white to pecan mixture, stirring until coated. Spread mixture in an even layer on prepared pan.

Bake, stirring twice, until egg white begins to dry, about 20 minutes. Let cool completely, stirring occasionally.

Makes about 6 cups

-Southern Lady Magazine

As lovely as a candy or bon-bon dish is for housing appetizers, Covid-19 safety practices deem individual serving options necessary.

nut-bowls-individual

Potato-Apple Gratin

otato-Apple Gratin photo amy allen

Better Homes & Gardens – Photo by Amy Allen

Oven-Roasted Root Vegetables with Spicy Pecan Topping

Oven-Roasted Root Vegetables with Spicy Pecan Topping

Spiced Acorn Squash

Spiced-Acorn-Squash

fall-table-decor-ideas-hbx-Allisonn-Gootee

House Beautiful – Photo by Allisonn Gootee

English Victorian gravy boat

Bacon-Caramelized Onion Gravy

bacon-caramelized-onion-gravy

Traditional favorites set our Thanksgiving table, but there’s always a place at the table for new traditional dishes and decor accents and accessories.

New for Thanksgiving 2020 is this wonderfully rustic DIY place card idea.

Thanksgiving-2020-table-settings-ideas

Pick up a package of pine wood discs and a permanent marker in your personal choice of color.

Design and decorate to taste and theme and assign the name of each diner to a disc.

pine wood discs

Green Bean Bundles

Green-Bean-Bundles

Sweet Potato Casserole

sweet-potato-casserole

Roasted Sweet Potato, Pear, and Onion

roasted-sweet-potato-pear-red-onion

Pretty Duchess Potatoes

Pretty-Duchess-Potatoes_

Coffee-Glazed Carrots

Coffee-Carrots

Godinger-cake-pedestal

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

five-pie-slices-plates-Blaine-Moats

Better Homes & Gardens – Photo Blaine Moats

Pumpkin-Butterscotch Gingerbread Trifle

Pumpkin-Butterscotch Gingerbread Trifle

Chocolate and Pecan Tart

Chocolate-Pecan-Tart

Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust

Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust photo by Carson Downing

Better Homes & Gardens – Photo by Carson Downing

enjoy

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