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.)
(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:
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.