Thanksgiving is the best. A time for family, friends, good conversations, and, well, giving thanks.
What’s even better is when you get to celebrate those things multiple times!
Let’s back up:
It all started in October with Apple Day:
We went apple picking. Then, we cooked a bunch o’ apple-y things, like pork with apples, applesauce, and apple crisp!
Apple Crisp Recipe!
Serves about 8 people
7 cups apples, chopped (I used cortland apples. I’ve also used a combination of macintosh and granny smith in the past)
1/2 cup granulated sugar
1/2 tablespoon cinnamon
1 tablespoon flour
1/2 cup butter, melted
1 cup oats
1 cup flour
2/3 cup brown sugar
1/4 tsp baking soda
1/4 tsp salt
whipped cream, vanilla ice cream or frozen yogurt (Optional…but not really. You should use it)
1) Preheat oven to 350 degrees F. Grease a 8×8 inch square baking pan.
2) Combine chopped apples, granulated sugar, cinnamon, and 1 T flour. Mix well, then pour into prepared baking pan.
3) Melt the butter. Then add the oats, 1 cup flour, brown sugar, baking soda, and salt. Mix with a rubber spatula until fully combined and crumbly. Spread on the top of the apples in the prepared pan.
4) Bake in the preheated oven for 30-40 minutes, until the apples are bubbly and topping is lightly browned.
5) Serve warm, with whipped cream or vanilla ice cream/frozen yogurt!
Then, we had Friendsgiving…which looked a little something like this:
Fried turkey, mac and cheese (with bacon), stuffing, corn casserole, green been casserole, mashed potatoes, and gravy. yum.
We were all prettttty stuffed after that, but I had made this:
Apple Pie (click for recipe)!! We ate it mostly for breakfast the next day. Really, what better breakfast is there besides apple pie and ice cream? (This, or course, is a rhetorical question.)
And then, there was our company Thanksgiving. A FierceGiving, if you will (FierceMarkets + Thanksgiving). That looked a little something like this:
There was literally EVERY traditional Thanksgiving food represented, as well as some non-traditional delicacies. Turkey, stuffing, mashed potatoes, green been casserole, more stuffing (because it’s the best part), baked ziti, salad, pigs in a blanket, McNuggets (yup, really), cheesy turkey cranberry bites, cranberry sauce, rotisserie chicken, deviled eggs, spinach & feta pie, gravy…
oh and the desserts: pumpkin cookies, chocolate chip cookies, peanut butter chocolate chip cookies, pumpkin pie, pecan pie, and…..my apple cake!
This is my dad’s favorite cake. Even if you’re not a cake-loving person, you’ll probably like this (I do, anyway). It’s super-moist, flavorful, and can stand-alone without frosting.
Apple Cake Recipe!
Makes about 18 servings
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
3 large eggs, slightly beaten
2 tsp vanilla extract
3 cups apples, peeled and diced (about 3 medium apples)
1 cup chopped California walnuts
½ cup chopped dark seedless raisins
1. Preheat oven to 325 degrees F. Grease well and flour a fluted tube pan (or regular tube pan, or 13in x 9in rectangular pan).
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Switch to a rubber spatula and add in the eggs, oil, and vanilla. Fold the ingredients together until no more flour-streaks remain.
3. Now, stir in apples, nuts, and raisins just until all combined.
4. Spread the batter into the prepared baking pan. Bake in the preheated oven for about 1 hour, or until golden brown, and a toothpick inserted into the center comes out clean.
5. Cool the cake completely in the pan on a wire cooling rack.
6. Once cool, flip the pan over onto your serving plate (I used my wintery snowman plate). Dust the cake with powdered sugar, and enjoy!!
And finally, of course, we have the actual Thanksgiving Day!!
Since it’s Thanksgiving-Eve, I don’t have full meal pictures for you. BUT, I did make this:
Bourbon apple pie with a walnut and pecan crumb-topping!! Mmm yes, that’s right.
Bourbon Apple Pie Recipe!
Serves 6-8 people
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tablespoons granulated sugar
4 tablespoons shortening
5 tablespoons cold butter
2-4 tablespoons cold water
Combine the flour, salt, and sugar in a large, flat-bottomed bowl. Using a pastry blender (or two knives) cut in the butter and shortened until you’re left with pea-sized pieces of butter and shortening throughout the flour mixture. Add in the water, 1 Tablespoon at a time. Between each add, use your hands to knead the water into the mixture. It will start to form a dough. Add water until your dough forms a ball, isn’t crumbly (too little water), but also isn’t sticky (too much water). Flatten into a disk, wrap in plastic wrap, and refrigerate.
Now for the filling:
8-10 medium-sized apple
1 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 Tablespoon vanilla
1/2 cup apple cider
1.5 oz bourbon
In a large saucepan, add all of the ingredients. Heat the mixture until it boils, and then reduce the temperature to a simmer. Simmer until your liquid is reduced enough so that your pie wouldn’t be soupy.
Remove from the heat, pour into a different bowl, and cool completely.
Right about now I would turn the oven on to get it preheating– heat it to 375 degrees F. Then, prepare the topping!
1 1/2 cups flour
1/2 cup brown sugar
1/2 tsp cinnamon
1 stick butter (4oz)
1/2 cup toasted walnuts, finely diced
1/2 cup toasted pecans, pieces
Combine everything except the nuts in a large bowl. Get out that pastry blender again (or two knives) and cut in the butter until you have a nice crumbly, combined mixture. Stir in the nuts with a spoon.
Now, take your crust dough out of the fridge. If it’s hardened too much, just let it sit on the counter for a few minutes.
Roll it out using a rolling pin on a lightly floured surface into a large circle, slightly larger than the size of your pie plate (I used a 9 inch pie plate). Roll the dough up onto your rolling pin and gently unroll into the pie plate. Lightly press down and up the sides of the pie plate. Using your fingers to crimp the edges.
Now, back to your apple filling. Once it’s completely cool, add in 1/4 flour and stir it in well.
Pour the apple filling into the pie crust. Then, sprinkle the topping into the top of the pie.
Now, you’re ready to bake!! Please in the preheated oven and bake for about 40 minutes, or until the crust and topping are nicely golden brown. Like this!
Cool completely on a wire cooling rack.I plan to serve mine to my wonderful family with vanilla ice cream
And there you have it! Apple crisp, apple pie, apple cake, & bourbon apple crumb-topped pie!!
What are you making this Thanksgiving?!