We do have so much for which to be thankful! Most of us have a roof over our head, food on the table, and friends and family. What I like most about Thanksgiving is that it is one holiday all Americans celebrate. We all have one day to pause and give thanks for our many blessings. We traditionally celebrate our blessings with a feast of turkey and all the trimmings.
Since I moved to my condo some 20 years ago, I am invited and known for bringing two things: a pie (or two) and Cranberry Relish.
I would like to share these two special recipes with all of you:
AlwaysHarriet’s Cranberry Relish
Now my Kitchen Aid mixer has several attachments, one is a grinder. As a result, I do not have food processors. I am sure this will work with a processor too.
Wash a pound of fresh berries and one large navel orange. Put each through the grinder at a very course grind. Add one cup of granulated sugar. Stir and refrigerate. What could be easier?
The relish will keep for several weeks. If you get tired of the relish make some orange or lemon jello and add a cup of relish. Makes a nice side salad.
AlwaysHarriet’s Famous Pie Crust
I may be known as a good cook, but never with pie crusts. My daughter, Lori, can take a stick of butter, a little flour, a dash of salt, a bit of cold water and make the best pie crusts in a minute. I have thrown out more dough than you can imagine, purchased ready make crust, or packaged products. Then one night many years ago a friend, Barbara, said, “I have the perfect never fail recipe.” I was skeptical, but sure enough, it was true. So if you are like me (rather than my daughter) here is my secret why I always take a pumpkin pie, not only from fresh pumpkin but my own crust!
4 cups all purpose flour
1 tablespoon sugar
2 teaspoons salt
1 ¾ cup shortening room temperature
½ cup water
1 tablespoon vinegar
This recipe makes five crusts. Measure water, add vinegar and egg and whip. Add dry ingredients and use fork or mixer to mix. Divide into 5 portions. Pat into 4 inch flat circles. May use immediately or wrap each separately for storage. When ready to use thaw and roll out for a pie crust. Measure dough to about 8 inches in diameter. Then fold in half right to left and fold top to bottom. Roll again and fold again. Then roll to size of a pie pan.
Can be refrigerated for 3 days or frozen forever. Because the flour makes a bit of a mess I often make the recipe twice and freeze the dough. I also freeze fresh pumpkin so in a few minutes I can make a great pie.
Happy Thanksgiving. Peace be with you all. Thank you for your business this year!