Thanksgiving in China

11/26

Last year we pulled off our own little Thanksgiving at home. This year, the M-Gs’s invited our family as well as two other families over for dinner. For the kids and I, it involved riding a bus to line 6 (where we get on at the end of the line, all get seats and thus are less squished hauling all the food we were bringing along), and then the husband picked us up at their subway stop in their family’s tuk tuk to deliver us to their apartment. B sneaked out of school early (he didn’t teach the last hour of the day anyway), took a taxi to line 6 and at their subway stop hired a tuk tuk to drive him to their apartment.

I made my aunt Elaine’s rolls (which were a hit, as always):

Butterhorn Rolls

Ingredients:

2 TBSP dry yeast

1 cup warm water

1 tsp salt

1 ½ cup scalded milk

1 cup plus 1 tsp sugar, divided

1 cup butter or margarine

6 beaten eggs

9 cups flour

Directions:

Soften yeast in water adding 1 tsp sugar.  Dissolve salt, sugar, butter in scalded milk and cool to body temperature; add to yeast mixture.  Add beaten eggs.  Add flour and knead until smooth (don’t work in too much flour – you want it a soft slightly sticky dough).

Place in greased bowl and raise until double – roll our on floured surface ½ – ¾ inch thick a quarter of the dough at a time.  Spread melted butter on and cut into 12-16 pie shaped pieces and roll up from widest to narrowest end and place on greased cookie sheet.  (Can be frozen at this point).  Let raise until double or more in size.  Bake at 375 for 12-15 minutes.

Yield: 4 to 5 dozen.

And Uncle G’s mom’s Pecan Pie:

 

Ingredients:

1 cup brown sugar

½ cup sugar

1 TBSP flour

2 eggs

2 TBSP milk

1 tsp vanilla

½ cup butter, melted

1 cup pecans (sort of chopped, halved or quartered)

Directions:

Mix flour, sugars and butter.

Beat eggs, milk and vanilla together.

Pour first mixture into second.

Add pecans.

Pour into crust.  Foil around edges.

Bake 375 for 40-50 minutes.  (I might lower temperature.)

In this crust (halved) from Chef In Training:

2½ cups flour

½ teaspoon salt

¾ teaspoon sugar

1 cup cold butter

¼ to ½ cups ice water

  1. Combine flour, salt and sugar in a medium bowl. Cut in the butter with a fork until mixture is crumbly. Add cold water, starting with ¼ cup, adding a little at a time, until perfect consistency is reached.
  2. Separate dough in half for two pies, or one top and one bottom for one pie.
  3. Roll out and place in pie pan. Flute edges. Poke holes in the bottom of crust prior to baking. Bake at 425 degrees F for 15 minutes.
  4. This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

At dinner, I only remembered to take a picture at dessert time. There was a rectangular apple pie, a cookie pie (me) also rectangular but cut into pie-like slices, two pecan pies (one mine), two pumpkin pies (only one pictured) and a chocolate pie.

People count: 20 Pie count: 7

 

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