Thanksgiving is a good time for people to reflect and focus on what they’re thankful for. Family and friends will gather around tables full of appetizing and delicious foods, and will spend quality time chatting, laughing and creating cherished memories. I’m thankful for all of God’s blessings and for loving family and friends who are such a vital part of my life. As I sit to dine at our family Thanksgiving Day meal, I will, as always first give thanks. Happy Thanksgiving.
Homemade Creamed Corn
1 stick butter
2 (16 oz.) packages frozen whole kernel corn
1 cup heavy whipping cream
1 – 2 tbs. sugar or natural sugar substitute
Sea salt, to taste
Black pepper, to taste
Melt butter in a large skillet over medium heat. Add frozen corn, stir and continue cooking over medium heat for a few minutes until thawed. Add in heavy whipping cream, sugar, salt and pepper. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, cook for eight to 10 minutes, until corn is cooked through and sauce thickens. If desired, after corn has been cooking for five minutes, crush some of the corn in the skillet with a potato masher to create a creamier texture.
Cranberry Orange Sauce
1/2 cup water
Zest and juice of 1 orange
3/4 cup raw sugar or natural sugar substitute
1 (12 oz.) bag fresh cranberries, rinsed
In a saucepan over medium-high heat, add water, orange zest, orange juice, and sugar. Stir until the sugar dissolves. Add in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries start to burst, then using a handheld potato masher crush the berries a bit and continue to simmer until sauce thickens (about five minutes). Cool completely at room temperature. Refrigerate for six to eight hours, or overnight before serving.
Simple Drop Biscuits
2 cups unbleached all-purpose flour
1 tbs. non-aluminum baking powder
2 tsp. raw sugar or natural sugar substitute
1/2 tsp. cream of tartar
1/4 tsp. sea salt
1/2 cup butter, melted
1 cup milk
Preheat oven to 450° In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until mixture is moistened. Drop batter by tablespoonfuls onto a lightly greased or parchment paper-lined cookie sheet. Bake until golden around the edges, approximately eight to 12 minutes.
As always, Bon Appetit!
Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.