Estelle's: November 2015

November 30, 2015

THE COMPANY'S GONE....THE LEFTOVERS

The last time I looked at the calender...it's the last day of November, 2015.

Why oh why.....are the Christmas lights up in some houses?

We are finishing up the leftovers...with....

The Thanksgiving sandwiches.....

Poor Robbie.....

the remaining remnants of our Thanksgiving dinner....

but....still so thankful he flew home for a day!

The last of Miss M's pumpkin pie...

she never even had a bite....

it was SO GOOD!

At least it's all been located into one room for packing away

until next year.....

Mae Mae....

it's back to you and me....

Charlie Brown Christmas comes on tonight...

now the season can begin!

Feeling very blessed for a lovely November,

a very Happy Thanksgiving...

thankful for health and family...

and

missing Mother and Daddy....

still......

November 29, 2015

WOODLAND BEAUTY

“The greatest ethical test that we’re ever going to face is the treatment of those who are at our mercy.”

~Lyn White

I made The Maine House their safe haven.

This is one of God's most beautiful creations...

Love and Compassion is where I choose to live.

November 28, 2015

THANKSGIVING 2015....A WEEK OF CELEBRATIONS

Day One....

The Duke landed at Love Field at 7:30 PM

along with

The Divine Miss M and Jay.

Day Two.....

Pictures in the Greenbelt

Running through the falling leaves

The cousins

Dating advice from Papa and Maine Grandma

The cocktail hour

Day Three.....

Baking Day

The Pumpkin Pie

The Apple Pie

The Orange Cranberry Bread

Out to dinner...thank goodness

Thanksgiving Day

The appetizers

Mimosa's

The host and hostess

The Atlanta Family

Greg and his bride Jenn

Nick and his bride Catherine

Southern Cornbread Dressing

Two fried turkeys

Hot Apple Spiced Cider

Miss Abbie and Catherine

A rainy Thanksgiving Day

and

the Turkey Masters

The Gathering

The grandchildren's table

Day Five

The youngest landed at 7:30 PM at Love Field

Home for Thanksgiving Leftovers!

November 24, 2015

THANKSGIVING BLESSINGS TO YOU AND YOURS

November 23, 2015

None of the men in our family (including The Darling) ever cared much for any salad except the tossed greens always served with steak, but I truthfully believe that Southern ladies could eat a salad for lunch everyday of their lives. Why precious, we love serving salad with hot rolls, a relish tray with homemade pickles and iced tea!

CHICKEN APPLE CRANBERRY SALAD

2 cups romaine lettuce, torn

2 cups mixed greens

2 cups cooked chicken

1/4 cup roasted pecans

1/4 cup dried cranberries

1/8 cup crumbled blue cheese

1/2 chopped green apple

1/2 chopped gala apple

The Dressing

2 tablespoons honey

2 tablespoons pomegranate juice

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/4 cup olive oil

Salt and pepper to taste

For the dressing mix all the ingredients together in a jar and shake well, set aside.
Take a large serving and lay out the romaine, then top with mixed greens.

Next, place the cooked chicken on top followed by the pecans, cranberries, green and gala apple and then the blue cheese. Drizzle with about 1/4 to 1/3 of the dressing. Refrigerate remaining dressing.

November 22, 2015

CHOCOLATE ZUCCHINI CAKE WITH WARM CUSTARD SAUCE...JUST IN TIME FOR THE HOLIDAYS!

The minute I can get my hands on zucchini,

I start making this light and luscious cake.

For years it was an often-ordered dessert at my sister's deli.

~Peggy Linton, Cobourg, Ontario.

Taste of Home

It's November.....

Thanksgiving will soon be upon us and it's time to dig in to delicious recipes
for our holiday gatherings. This is an elegant cake to serve at your holiday table
with a warm custard sauce! It's the season to behold the best of the best and to.....

Give Thanks

CHOCOLATE ZUCCHINI CAKE

WITH

WARM CUSTARD SAUCE

1-3/4 cups sugar

1/2 cup canola oil

1/4 cup butter, softened

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 cups finely shredded zucchini

1/2 cup semisweet chocolate chips

1/2 cup sliced almonds

CUSTARD SAUCE

1/2 cup sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

3 cups whole milk

3 egg yolks

3 tablespoons butter

1/4 teaspoon almond extract

Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.

In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.

Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.

For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.