Turkey Day Prep!

Today was all about getting as much ready for tomorrow (Thanksgiving!) as humanly possible.

I did the bread:

(I think I *finally* got this right! I made it according to these directions EXCEPT:

1. I doubled the recipe,
2. when I dissolved the yeast I sprinkled a little sugar into it,
3. I added the salt with the third cup of flour instead of into the yeast mixture, AND
4. instead of using 6 cups of regular white flour, I used 3 cups of white flour and 2 cups of whole wheat flour.

It turned out great - and not dense at all like the last few tries - I think the key is less flour when using the wheat flour because the wheat flour seems to soak up more moisture.)

The dessert:

(I'm not serving as many tomorrow, so this is made with one tube of cookie dough split between two 9 x 1.5 pans - I know the decorating is hideous, but it's late and I was using leftover icing from the birthday cake. I assure you, it will still taste yummy!)

And the SOUP:

This soup is fantastic! I stole the recipe from Ali and only made a couple very small modifications to suit my taste. Her recipe is linked here and my version follows:

Pumpkin Soup

1/2 cup minced onion
1/2 TBS minced garlic (mine was heaping)
2 TBS olive oil
1 TBS all-purpose flour
1 tsp curry powder (mine was heaping)
1 (16-oz) can pumpkin
1 TBS brown sugar
1/4 tsp ground nutmeg
3 1/2 cups turkey broth (mine was homemade)
1/2 tsp Cora's Soulful Seasoning
2 cups half-and-half

In a large saucepan, saute onion in oil until translucent, add minced garlic and saute for about one more minute. Add flour and curry; stir until well mixed with the oil.

Stir in pumpkin, brown sugar and nutmeg. Add broth and Cora's seasoning. Whisk until smooth.

Bring to a boil, stirring occasionally. Add half-and-half and heat until hot. Do not boil.


Yields approximately 1.5 quarts.

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