Hello everyone! Well happy two days before Turkey Day. Have you already shopped or did you sent your wonderful, sweet husband like I did? Five calls latter and two trips back to two different groceries stores, he’s on his way home. Now you ask me why didn’t I go shopping for the groceries I needed? Well, I wouldn’t be typing this blog, then. My husband pointed out to me there were a lot of men shopping for groceries.
Now, granted some of those men might be fixing dinner on Thursday like our good friend, John. He’s the cook in the house. The other great, wonderful men are running around from one row into another row in the grocery store looking to fill all the needed ingredients their lovey dovey placed on the list. Many men when getting lost in the grocery store, don’t stop and ask just like they do when drive round and round but refusing to stop and ask. To me, I picture them like Pak man. Whereas, other men stop and ask. Anyways, I picture these men wearing deep, worried lines and whispering expletives under their breath. Some might wear puzzled looks on their faces and scratch their heads and saying, “What the heck does she need? I never heard of such a thing.”
We are going to our daughter’s house for Thanksgiving. She asked me to fix the Grandma’s 24 hour Fruit Salad recipe. Glup, “Honey I’m not sure where the recipe is. Now what are the ingredients for the salad?” I may have misplaced her Grandmother’s recipe, or it might be still be packed in the many boxes in our spare bedroom. Now, please don’t start hollering at me. Cards, papers get misplaced when one moves. We have moved twice within a year. Whew, I found the recipe online, so I’m going to post the recipe and my favorite recipe, Pumpkin roll. In fact, sometimes, I like this better than some people’s pumpkin pies.
HAPPY COOKING AND HAPPY THANKSGIVING TO ALL OF YOU.
GREAT GRANDMA’S 24 HOUR FRUIT SALAD RECIPE
3 beaten eggs
2 tbsp. sugar
2 tbsp. vinegar
2 tbsp pineapple juice
1 tbsp. butter
Dash of salt
2 cups drained canned pitted white cherries
2 cups drained canned pineapple tidbits
2 paired oranges – cut into pieces and drain
2 cups tiny marshmallows
1 cup heavy whip cream whipped
Combine egg yolks, sugar, vinegar, pineapple syrup, butter and salt in the top of a double boiler. Cook over hot water not boiling, till thick stirring constantly.
Stir in fruit and marshmallows.
Fold in whipped cream.
Spoon into bowl.
Chill 24 hours in refrigerator – to blend.
Trim if you like with maraschino cherries, grapes, orange sections.
Makes 6 to 8 servings.
By the way my youngest granddaughter who is nine loves this salad. She is selective of the food she consumes, but she goes back for seconds and thirds-fourths when no one is looking.
PUMPKIN ROLL CAKE RECIPE
A thin pumpkin cake, rolled around at a while cream filling, then in nuts. Can be frozen and served chilled .
Dust with confectioners’ sugar, if desired. Makes 15x10x1 inch cake (16 servings).
3 eggs ½ teaspoon salt
1 cup white sugar ¼ teaspoon ground nutmeg
2/3 cup canned pumpkin 1 cup chopped walnuts
1 teaspoon lemon juice 6 ounces cream cheese
¾ cup all=purpose flour softened
2 teaspoons ground 1 cup confectioners’ sugar
Cinnamon ¼ cup butter, softened
1 teaspoon baking powder ½ teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored.
Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt and nutmeg, fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan, line with waxed paper.
Grease and flour the paper. Spread batter into pan.
Sprinkle with walnuts.
Enjoy your family and your love ones. God Bless You. Will post a Bible verse on November 27 and a joke on November 29 and my regular blog on December 1.