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Thanksgiving Post - GOAL of 300 replies by Thanksgiving

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Let's make a post full of replies of what we're thankful for and anything related to Thanksgiving. 

Post pictures of those things important to you.

State the things big and small in your life that you're happy it's part of your life.

Talk about Thanksgiving traditions and foods.

cornucopia

Let's show how thankful we are by trying to reach a goal of 300 replies by Thanksgiving!!

pilgrim1pilgrim2

by on Nov. 7, 2012 at 10:39 PM
Replies (241-250):
auroragold
by on Nov. 21, 2012 at 8:43 PM

I'm thankful you'll make this and send it to me to eat!

Quoting kmrtigger:

Pupmkin Swirl Cheesecake


pumpkin swirl cheesecake


auroragold
by on Nov. 21, 2012 at 8:44 PM

Thankful you'll send me the recipe!

Quoting kmrtigger:

Vermont Maple Sugar Pie


auroragold
by on Nov. 21, 2012 at 8:49 PM

Thankful for good friends who will ignore the dust

kmrtigger
by on Nov. 21, 2012 at 8:54 PM

Vermont Maple Sugar Pie:

Servings: Makes 8 servings
Ingredients
  • 1 cup all-purpose flour
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons vegetable shortening
  • 2 tablespoons cold water
  • 1 large egg yolk
  • 3/4 teaspoon apple cider vinegar
  • 3 large eggs , lightly beaten
  • 1 cup Vermont maple syrup *
  • 2 tablespoons butter , melted and cooled
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup Vermont maple sugar (available at www.maplesyrupvermont.com)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • Ice cream or whipped cream , optional
Directions

To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork. Cut in shortening with a pastry cutter. In a small bowl, beat together water, egg yolk and vinegar. Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky). Using your hands, shape dough into a disc and refrigerate at least 1 hour.

Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick. Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan. Fold under and crimp edge with fingers to make a high fluted border. Chill at least 30 minutes.

To make filling: In a large bowl, whisk together all filling ingredients until smooth. Pour into chilled piecrust and bake about 35 minutes, or until edges are set but center jiggles slightly. Cool to room temperature on a wire rack. Serve with ice cream or whipped cream.

* Dark amber maple syrup is preferred (available online at www.bairdfarm.com).

Quoting auroragold:

Thankful you'll send me the recipe!

Quoting kmrtigger:

Vermont Maple Sugar Pie



auroragold
by on Nov. 21, 2012 at 8:56 PM

What happens if I use syrup from Maine?

Quoting kmrtigger:

Vermont Maple Sugar Pie:

Servings: Makes 8 servings
Ingredients
  • 1 cup all-purpose flour
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons vegetable shortening
  • 2 tablespoons cold water
  • 1 large egg yolk
  • 3/4 teaspoon apple cider vinegar
  • 3 large eggs , lightly beaten
  • 1 cup Vermont maple syrup *
  • 2 tablespoons butter , melted and cooled
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup Vermont maple sugar (available at www.maplesyrupvermont.com)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • Ice cream or whipped cream , optional
Directions

To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork. Cut in shortening with a pastry cutter. In a small bowl, beat together water, egg yolk and vinegar. Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky). Using your hands, shape dough into a disc and refrigerate at least 1 hour.

Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick. Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan. Fold under and crimp edge with fingers to make a high fluted border. Chill at least 30 minutes.

To make filling: In a large bowl, whisk together all filling ingredients until smooth. Pour into chilled piecrust and bake about 35 minutes, or until edges are set but center jiggles slightly. Cool to room temperature on a wire rack. Serve with ice cream or whipped cream.

* Dark amber maple syrup is preferred (available online at www.bairdfarm.com).

Quoting auroragold:

Thankful you'll send me the recipe!

Quoting kmrtigger:

Vermont Maple Sugar Pie




kmrtigger
by on Nov. 21, 2012 at 8:57 PM

If it shipped safely I would. But here's the recipe.


Quoting auroragold:

I'm thankful you'll make this and send it to me to eat!

Quoting kmrtigger:

Pupmkin Swirl Cheesecake


pumpkin swirl cheesecake



auroragold
by on Nov. 21, 2012 at 8:59 PM

Here's a picture of coffee cakes that I packed tightly with air pouches and sent via priority mail....



Quoting kmrtigger:

If it shipped safely I would. But here's the recipe.


Quoting auroragold:

I'm thankful you'll make this and send it to me to eat!

Quoting kmrtigger:

Pupmkin Swirl Cheesecake


pumpkin swirl cheesecake




kmrtigger
by on Nov. 21, 2012 at 8:59 PM

As long as it's REAL maple syrup then you just change the name of the recipe to Maine Maple Sugar Pie, lol.

Quoting auroragold:

What happens if I use syrup from Maine?

Quoting kmrtigger:

Vermont Maple Sugar Pie:

Servings: Makes 8 servings
Ingredients
  • 1 cup all-purpose flour
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons vegetable shortening
  • 2 tablespoons cold water
  • 1 large egg yolk
  • 3/4 teaspoon apple cider vinegar
  • 3 large eggs , lightly beaten
  • 1 cup Vermont maple syrup *
  • 2 tablespoons butter , melted and cooled
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup Vermont maple sugar (available at www.maplesyrupvermont.com)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • Ice cream or whipped cream , optional
Directions

To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork. Cut in shortening with a pastry cutter. In a small bowl, beat together water, egg yolk and vinegar. Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky). Using your hands, shape dough into a disc and refrigerate at least 1 hour.

Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick. Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan. Fold under and crimp edge with fingers to make a high fluted border. Chill at least 30 minutes.

To make filling: In a large bowl, whisk together all filling ingredients until smooth. Pour into chilled piecrust and bake about 35 minutes, or until edges are set but center jiggles slightly. Cool to room temperature on a wire rack. Serve with ice cream or whipped cream.

* Dark amber maple syrup is preferred (available online at www.bairdfarm.com).

Quoting auroragold:

Thankful you'll send me the recipe!

Quoting kmrtigger:

Vermont Maple Sugar Pie





kmrtigger
by on Nov. 21, 2012 at 9:00 PM

Wow, thats crazy!

Quoting auroragold:

Here's a picture of coffee cakes that I packed tightly with air pouches and sent via priority mail....



Quoting kmrtigger:

If it shipped safely I would. But here's the recipe.


Quoting auroragold:

I'm thankful you'll make this and send it to me to eat!

Quoting kmrtigger:

Pupmkin Swirl Cheesecake


pumpkin swirl cheesecake





CBMMOM
by on Nov. 21, 2012 at 9:01 PM

I am thankful that I am only obligated to make baked mac and cheese for Thanksgiving. I'm not the greatest cook, so I'm probably not the only one thankful for that. : )

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