Joyce’s Orange Cranberry Sauce


I used to be a “canned cranberry sauce” kinda gal. I will
embarassingly admit that I liked it better than the homemade stuff …
until Joyce won me over wit her delicious orange and grenadine
cranberry compote!! (Pretty much anything with grenadine will get me
to try it out – must be back to my childhood obsession with shirley
temples). I know Thanksgiving is over, but if you are asked in the
future to bring cranberry sauce to anything, you’ve got to keep this
one in mind! And, per Joyce’s suggestion, you can cook it up with
other fruit, such as plums, and use the leftovers to spread on toast,
pancakes, or use with pork. Thanks Joyce!!

Orange-Cranberry Compote

From Redbook

This sweet dish infused with oranges and cranberries is the perfect
complement to a traditional Thanksgiving dinner.

Serves: 8 Edit

Yields: 3 1/2 cups

Total Time: 15 min
Prep Time: 5 min
Cook Time: 10 min

2 bag(s) (12-ounce) cranberries (6 cups)

1 tablespoon(s) grated orange zest

1 cup(s) fresh orange juice

1 1/4 cup(s) granulated sugar

1/4 cup(s) grenadine syrup

2 tablespoon(s) red-wine vinegar

1. In a large saucepan, combine all ingredients and bring to a boil.
Reduce heat to low; simmer 6 minutes, until cranberries are soft
and liquid has reduced to a thick syrup.

2. Pour into a serving bowl. Let cool to room temperature. Cover and

Pumpkin Pancakes


Every Saturday morning, Daddy gets up and makes us all pancakes. We
sit around in our jammies, listen to music, and watch him whip up a
batch of wonderfulness. Quite spoiled, indeed. In the summer we get
blueberry panckaes, in the fall – pumpkin!!

Pumpkin Pancakes


1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, allspice,
cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin
mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot.


After our apple picking adventure, we got down to business to make
some applesauce. Last year, my friend Joyce taught me how to do it,
so I was excited to do it all over again. As usual, my dear husband
stayed up with me, peeling and cutting up a bushel of apples. I am
often amazed at how easy it is to make your own applesauce, and how
much tastier it is than the store bought! I also cooked down several
quarts to make apple butter, which has been divine. The boys favorite
these days is peanut butter and apple butter sandwiches!


If you are looking to give it a try, I found this site as a really
useful guideline


Pumpkin Pie Oatmeal


Can’t believe I haven’t posted this favorite fall breakfast dish in our home!

Pumpkin Pie Oatmeal

1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk

1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a
separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk
thoroughly. Pour the pumpkin mixture into the oats. Stir until

Divide mixture evenly between 4 individual sized ramekins. Place
ramekins on a baking sheet (this makes it easier to move in and out of
the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans,
butter, and brown sugar. After the oatmeal has baked for 10 minutes,
remove and divide topping mixture evenly between the ramekins. Bake
and additional 7 minutes. Cool for 5 minutes before serving. Top with
a splash of milk and raisins, if desired.

Mulligatawany Soup


I’ve seen this recipe on Jessie’s food blog for awhile … but to be honest, I thought it sounded a little weird.  She has it under her top five favs for a long time – and after our apple picking adventure, I knew I had most of the ingredients.  So I took a risk and gave it a try.  It was delicious!  We all loved it (Tim especially, who gobbled it up).  I promise if you make this one, you won’t be disappointed.  Since it was such a big hit, I couldn’t snag a photo before it was gone!  So enjoy this pretty one I found.  Thanks Bites for another favorite!



Mulligatawny Soup


1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1/2 apple, cored and chopped
1/4 cup white rice  (the allrecipe’s comments suggest using brown rice and just simmering longer, which is what i will do next time)
1 skinless, boneless chicken breast half – cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated


Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.