I hope that everyone is enjoying their Thanksgiving week. We sure are enjoying our vacation time in Utah! Our Thanksgiving plan is to have a late breakfast and, then, an early dinner. I am making our traditional Banana Cream Pie and Roasted Asparagus for one of the sides.
Mom's Banana Cream Pie
¼ C corn starch
2/3 C sugar
¼ tsp salt
2 C scalded milk
3 slightly beaten egg yolks
2 Tbsp butter
½ tsp vanilla
Sliced bananas
Pie Crust
Whipped cream
Cook pie crust. Line bottom of pie shell with sliced bananas. (This can also be done while the custard cools.)
Mix cornstarch, sugar, and salt. Scald milk. Gradually add milk to corn starch mixture. Cook over moderate heat stirring constantly, until thickened and boiling. Cook 2 more minutes. Remove from heat. Add small amount of hot mixture into egg yolks, temper. Stir back in. Cook 1 more minute, stirring constantly. Remove from heat, add butter and vanilla. Stir. Cool slightly and pour into cooked pie shell. Press wax paper onto custard filling to prevent "skin" from forming.
Chill. Spread top with whipped cream prior to serving. Or, top each slice with a dollop of cream and a sliced banana.
Here are some ideas to keep your kiddos busy, while you're working away:
Cute Turkey Cookies
Indian Corn
Mayflower Picture
And, here are TWO great turkeys to preserve just how your little ones were this Thanksgiving.
And, I'm sure this is what we will be singing at the end of the night.
The Turkey Dinner Song (sung to Frere Jacques "Are You Sleeping?")
Turkey Dinner, Turkey Dinner, Gather Round, Gather Round
Who will get the drumstick? Yummy Yummy Yum-stick
All sit down, All sit down
Cornbread muffins, chestnut stuffin’, pudding pie ten feet high
All of us were thinner until we came to dinner
Me-o my, Me-o my!
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