“Attain serenity in Chaos. You cannot let yourself be sabotaged by adrenaline.” –Mac O’Grady
The week before Thanksgiving always seems to be a crazy one. Perhaps it is that way so that we can be even more thankful during the Thanksgiving holiday.
Even though the business of our daily lives has yet to slow down, we wanted to remind you that the light at the end of the tunnel is near! Thanksgiving is nearly a week away! So find comfort in the fact that in less than a week, you will be relishing in all of your Thanksgiving traditions (or a much-needed day off!)!
So, in light of this fact, we wanted to share a little treat as you make your Thanksgiving preparations. A co-worker of mine here at the WSCGA shared a recipe that she bakes every year for Thanksgiving. I was sold after hearing the words, “shortbread” and “pumpkin pie.”
What treats or dishes do you make every year for Thanksgiving?
Shortbread Pumpkin Pie
- 1/2 cup of sugar
- 1 cup of butter
- 3 cups of flour
Cream the butter and sugar, add the flour and mix well. Press down firmly in a 10 x16 pie pan.
Pumpkin Pie Filling:
- 4 eggs, slightly beaten
- 1 1/2 cups of sugar
- 1 tsp of salt
- 2 cans of evaporated milk
- 3 1/2 cups of pumpkin (the large can)
- 1 tsp of cinnamon
- 1 tsp ginger
- 1 tsp of cloves
Pour filing into unbaked shortbread and bake at 425 degrees for 15 minutes. After 15 minutes, reduce to 350 degrees and bake for 55 minutes.
Allow the pie to cool then serve with some delicious whipped cream and enjoy!
By: Cassandra Gonzales