5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

Kayla Howard Real Food 3 Comments

NOTE: The information below will not make sense without viewing the video.

5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

Secret #1 The Best Pumpkin Pie

I started my pumpkin pie with this recipe: Pumpkin Pie Recipe

…But of course, I deviated from the recipe!  First, I used fresh ground spices to go along with the fresh pumpkin.  Second, I never keep canned milk products in my pantry, so I had to replace the evaporated milk with something else.  “Something else” was either whole milk (goat’s milk here) or half and half (half cream, half milk) to make a rich replacement.

The results? Amazing!!!!

Secret #2 Fresh Spices

If you missed last weeks episode called “Spice it Up” then go check it out here.  We covered the reason for fresh spices.  Here is a link to the cinnamon chips I use!

Secret #3 A Yummy Chocolate Cream Pie

The secret to yummy chocolate cream pie was shared in the video — and just to make sure you get the secret, I’m not going to totally blow it here [wink] but this is a link referenced in the video! Rapadura Sugar

Secret #4 To Roll or Not to Roll

Homemade French Bread vs. Homemade Rolls — this is a hard choice.  As I said in the video, I’ve watched human behavior when given this choice and made my own observation.  That said, here is my FAVORITE dinner roll recipe that gets me the “dinner roll job” everywhere I go.  (PSST!  I use rapadura here as well!)

Nova Scotia Dinner Rolls Recipe

If you decide to take my advice and try French Bread, I’ve got a recipe for that as well.

Kayla’s No Fail French Bread

5 Cups Cold Water

5 t. SAF Yeast

5 t. Sea Salt

10+ cups bread flour

As you know, I personally use a Bosch mixer, so kneading this dough is easy for me.  Mix all ingredients, adding flour as needed until you have a soft dough.  Knead fully to window pane stage (see this video).  It takes 20 minutes for my dough to reach this point in my Bosch mixer. 

Allow the dough to rise until doubled.  Then on a floured surface, shape into 4 torpedo shaped loaves,–  not forcing out the bubbles in the dough, but being careful to handle it minimally.  Allow to rise until doubled again.

Preheat oven to 450 degrees with a cast iron pan on the lowest rack.  Brush loaves with water, slash them, then sprinkle with coarse sea salt.  Place in hot oven and put water into the hot cast iron pan.  Bake 20-30 minutes, until loaves are dark golden brown.

Cool and enjoy!

Secret #5 No Cans — All Fresh

This year try something new and make your own cranberry sauce.  I’ve been doing this for a few years and really love this recipe using honey instead of sugar.

Homemade Cranberry Sauce Recipe

 

Kayla Howard cooks :)Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website:

Comments 3

  1. Just wanted to let you know we've been at your site as we prepare for Thanksgiving and have enjoyed it a lot!  🙂  Blessings to your family over the holidays!  🙂

  2. Pingback: Nova Scotia Oatmeal Dinner Rolls

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