i All …. Time out to announce the winner of our Christmas Bundle Drawing… and send Congratulations to lucky Margaret Parks from the beautiful state of Maine. All of you FOSB did an amazing job with your post cards; we got so many, we saved them and we’re going to use them to do another drawing right after Thanksgiving! Check back here or, go to FACEBOOK, to see if maybe this time it’s YOU! Our winner for the next drawing will receive a Christmas package that includes: A signed copy of my book CHRISTMAS JOY, a set of Christmas cards (MR. AND MRS. CLAUS DANCING), Christmas tags, labels, recipe cards and a dated, COLLECTOR’S EDITION (just this year) ornament for your tree. You can keep everything, or make a whole bunch of stocking stuffers out of it, with love from me to you.
omething else fun happened this week … an on-line radio interview with Pat Sloan on her blog…. If you didn’t get a chance to hear it and would like to, just click HERE. To listen, get a cup of tea, it lasts about 20 min; click on the little arrow on the right hand side of Pat’s page, and there you go.
re you revving up your kitchens for Thanksgiving? You know I have all kinds of Thanksgiving recipes in my AUTUMN Book (including a tall gorgeous PUMPKIN CHEESECAKE with a chewy crunchy gingersnap crust which is always a huge hit), but one of my most requested recipes is one I sent out in last year’s WILLARD for a whole berry Cranberry Sauce. Perfectly understandable, because this cranberry sauce is a sparkling brilliant red color like no other, and beyond easy to make. So, here it is…you might remember this recipe does double duty, so make lots of it…first cuddle it between the stuffing and the turkey for Thanksgiving dinner, and then later, you can make the leftover into a most delicious Holiday Jam, good enough to give away as presents.
3 c. fresh, washed, cranberries
1 c. sugar
Preheat oven to 350. Put cranberries into an ungreased casserole. Sprinkle over sugar, don’t stir. Put into oven and bake 35 min. until cranberries begin to pop. During baking time, stir three times. Remove from oven; serve hot or cold. That’s it, that easy. I have to tell you, I’ve eaten this, more or less by accident, with CHOCOLATE CAKE for breakfast. I would do it again, on purpose, in a blink of an eye.
nd later, take the leftover Cranberry Sauce, mix it half-and-half with a good store-bought Orange Marmalade; half Marmalade and half Cranberry Sauce. See the rosy goodness? It tastes just as good as it looks.
Here’s what to do with it: Make toast with good sourdough bread, spread it with butter, and lather on the jam. Note the berry roundness on the toast; bite it; close your eyes, if you find they’re uncontrollably rolling back in your head, don’t worry, it’s normal.
Try it on English Muffins, on CREAM SCONES for tea; or on fresh BAKED BISCUITS with a crispy roasted chicken and sweet potato dinner. It also makes a beautiful appetizer: spread toast rounds or delicious Carr’s Whole Wheat Crackers (like a soft savory biscuit) with Boursin cheese and top with a dollop of Jam.
ut some in a little jar, hook a vintage linen coaster or a small paper lace doily over the top with a rubber band, tie on a ribbon or baker’s string, and say "I was thinking of you" to a lucky someone.
APPY THANKSGIVING TO YOU, one and all. Our COOKIE JAR will be going out during the first week of December to all of you who are signed up to get WILLARD, so look for it then. Sending you one of my grandma’s big Thanksgiving hugs, the very best kind I’ve ever known, enveloping and safe, nose crushed against apron, buttery, sagey, and soft, with love xoxo Susan
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