Happy Day before Thanksgiving! and a recipe
Almost all of Thanksgiving dinner is complete. The menu:
Mini Bread Loaves
Cream Cheese Frosted Pumpkin Mincemeat Bars
The soup is a VitaMix recipe and will be made tomorrow right before we eat with squash from Oklahoma Food Coop and a Honeycrisp apple.
Steele smoked half a small turkey last Saturday. We froze the other half, raw, for later.
Homemade cornbread dressing
Dried cranberry, apricot, fig, plum compote
Turkey gravy with chopped giblets and hard-boiled eggs
Broccoli slaw from the Oklahoma Food Coop
Sister Schubert Mini Bread Loaves
Homemade, and my own recipe, Frosted P-M Bars
Cream Cheese Frosted Sorta Healthy Pumpkin-Mincemeat Bars
15 oz can pumpkin puree
BOX of mincemeat (reconstitute with 3/4 cup water, per box directions, and let cool)
1/2 cup unsweetened applesauce
2 cup flour
1 2/3 cup Splenda
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 350 and butter a 13 x 9 pan.
Use a stand or hand mixer to mix pumpkin puree, eggs, mincemeat and applesauce well. Sift all dry ingredients together and add gradually to wet mixture as the mixer is working the batter.
Pour into pan and bake 30 minutes, until a toothpick comes out clean. Let cool and frost. Refrigerate leftovers.
8 oz low-fat softened cream cheese
2 cup confectioner's sugar
1 tsp vanilla
1-2 Tblsp milk
Beat first 3 ingredients together and add milk, if needed, to bring to frosting consistency. Spread on cooled bars.