Thanksgiving is just around the corner, so what are you doing to prepare your menu? It’s important to take care of everything ahead of time for this holiday. Whether you plan on cooking or ordering in, here are some tips for putting together a delicious meal.
Fall is my absolute favorite season so I’m excited to start Thanksgiving prep and get the turkey in the oven. There’s a lot of work involved, but it will be worth it when we sit around our table and eat good food with family and friends.
Barbie Butz is a columnist for The and the Paso Robles Press. She can be reached at [email protected]
Here in the “country,” about 10 to 15 minutes from downtown Atascadero, Halloween was eerily silent. When someone inquired when we’d have street lights, I said, “Probably never as long as the moon shines!”
However, about 5:30 p.m. on Halloween night, I saw at least a hundred automobiles parked along Del Rio, on the west side of the motorway. Parents were herding their children goblins into neighborhoods with street lights and sidewalks so that they could safely “trick or treat.” A huge thank you to the residents of those houses for providing all of the goodies.
I purchase goodies (candy) and ready to distribute them. We devour them while no one is around! So much for self-discipline!
The Atascadero Printery Foundation will host a Founders Reception and Annual Meeting at The Groves on 41 on Sunday, Nov. 14 from 2 to 4 p.m. Anyone interested in the historic Printery’s restoration is welcome to attend. The board will honor the newest Founders and provide an update on the building’s status and future plans.
We’re going to get through this together, Atascadero
A customary silent auction of fascinating goods will be held. There will also be refreshments available.
Reservations are required to assist with seating planning. Please contact (805) 466-1961 or email [email protected] to RSVP.
Because numerous members’ tenure are coming to an end, the nominating committee will offer a slate of candidates for the Board of Directors. There are now vacancies on the board for new members, so please contact Barbie at (805)461-1234 if you are interested in serving.
You must be planning your meal for Thanksgiving, which is just 22 days away. Of course, turkey and all the fixings will be served. Then there’s dessert, which I intend to assist with. Until Thanksgiving on Nov. 25, I’ll post recipes for you to chose from in the remainder of my articles. So start with this creamy pumpkin pie with cranberry-walnut sauce that you can prepare ahead of time and freeze.
Frozen Pumpkin Pie with a Creamy Filling
2 softened 8-ounce packets cream cheese
1 pumpkin (15-ounce can)
12 cup sugar, granulated
14 cup light brown sugar, packed
1 teaspoon cinnamon powder
1 teaspoon extract de vanille
12 teaspoon ginger powder
12 teaspoon nutmeg powder
1 thawed 16-ounce jar of Cool Whip
1 prepped 9-inch graham cracker pie crust
Cream the cream cheese and pumpkin together in a large mixing bowl with an electric mixer until smooth. Combine the granulated and brown sugars, cinnamon, vanilla, ginger, and nutmeg in a large mixing bowl. Combine the dessert topping and fold it in. Fill graham cracker crust with filling. Cover and chill overnight before serving with Sauce with cranberries and walnuts or a dollop of Cool Whip topped with a little cinnamon or nutmeg dusting.
2 cups fresh or frozen cranberries, 1 cup granulated sugar, 2 teaspoons grated orange peel, 14 cup fresh orange juice, 14 teaspoon crushed ginger, and 14 teaspoon ground cinnamon mix in a small pot. Simmer for 15 minutes, or until the topping has reduced to a syrupy consistency. Cool. Add 1/3 cup toasted chopped walnuts just before serving.
Note: The sauce would be delicious over pumpkin pancakes or any other treat that needed a boost!
Take in the beautiful autumn colors that are all around us.
As an example:
As if Loading…