Turkey, cornbread-dressing, spiral-sliced ham, onion pie, yeast rolls, tomato pie, various cranberry sauces including a tart sauce for the meat that includes cranberries and horseradish and onion, a cranberry sauce hors d'oeuvre made of slices of jellied cranberry sauce with walnuts and a cream cheese concoction, regular pound cake, chocolate pound cake, pecan pie, ... I could go on.
My favorite dessert was Lillian's Skillet Apple Pie. The recipe comes from the Taste and See That the Lord is Good Cookbook published by the Tallahassee Heights United Methodist Church.
One stick butterTwo pie crusts
Half cup of granulated sugar
Two teaspoons cinnamon
One cup brown sugar
Four to sic Granny Smith apples
Preheat oven to 350°
Put butter in skillet and place in oven to melt. Stir brown sugar into butter till blended well. Place one pie crust on top of mixture in skillet. Place sliced apples on that. Mix cinnamon with granulated sugar and sprinkle onto apples. Top this with the second crust. Make small slits in crust. Brush crust with butter and sprinkle with a little sugar. Bake 45 minutes until lightly browned. Serve warm and top with a generous dollop of ice cream. Yum!
Thanksgiving doubles in our family as a celebration for our birthday buddies, Joan and Amanda.
And this year we had the added attraction of our little grand-niece fräulein, Emma, who is visiting with her Mom and Dad, Michi and Josh. What a little charmer!
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