Happy Thanksgiving

Happy Thanksgiving

 

I love autumn, it announces the beginnings of the holidays. 

 

 My hubby, Teal’c, and I took our last RV trip toward the end of October. It was a lovely fall weekend, especially with the cool weather and sunshine, showing off all spectacular colors of the season.

Here I am with our Airedale, Teal'c.  

I especially want to thank all those who have supported me through my writing career. I took a challenge this year and completed a three book series, and it was a challenge. Silver Sage Creek, book three was completed and turned in to my editor at Secret Cravings Publishing this month. I can’t wait to see the book cover and will share as soon as it’s released. Better She Love will be released sometime in January.

To celebrate our Thanksgiving, I’m making a special dessert, called upside-down lemon meringue dessert. I found the recipe in the food & family magazine – you can visit them at kraftfoods.com.

I first tried the dessert thinking my husband wouldn’t like it…the recipe sounded a little too sweet, and he isn’t crazy about real sweet jello desserts. But to my happy surprise, he really like it this recipe. He thought it was a light dessert and not overly sweet with the contrasting lemon and sour cream added. Here's the picture…sorry about the writing, but I usually make little notes when I try a new recipes. 

 





Trust me, it is delicious. Go to the following site and you’ll find the ingredients:  http://www.kraftrecipes.com/recipes/upside-down-lemon-meringue-dessert-150582.aspx

Also, my family’s favorite dessert for Thanksgiving is my Carrot Cake, a recipe given to me by my sister in 1979! Wow! Must be good! Back by popular demand from my blog last year is Sherry’s Carrot Cake recipe:

Sherry’s Carrot Cake

2 cups of sugar

1 ¼ cups of vegetable oil

4 eggs

2 ½ cups cake flour

2 ¼ teaspoon baking soda

2 teaspoons cinnamon

3 cups finely shredded carrots

3 ½ cups black walnuts

Combined sugar, oil, egg (one at a time) Mix well after each egg

Stir in carrots

Add nuts (I use black walnuts)

Sift together: flour, baking soda, cinnamon

Stir into mixture

Pour into 3 greased 9 inch round cake pans

Bake 30-35 minutes

Cool 

Cake Icing

1           8oz package cream cheese – softened

1/4 cup butter – softened

1 lb box soft confection sugar

2 teaspoon vanilla

2           teaspoon lemon juice

Blend cream cheese and butter until smooth

Add sugar, gradually mixing

Stir in lemon and vanilla

If frosting seems too soft – refrigerate for a few minutes

May God bless you and yours during this special Thanksgiving time of year.  Judy