COMMENTARY: Looking forward to Thanksgiving this year
Last year, I was alone for Thanksgiving, with containers of leftovers sent over by my sister. This year I will dine with family again, something I am very thankful for.
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Last year, I was alone for Thanksgiving, with containers of leftovers sent over by my sister. This year I will dine with family again, something I am very thankful for.
With Thanksgiving only two weeks away, I decided to grace you, the readers, with another Shel B Thanksgiving staple. Say bye, bye to boring old pumpkin pie, and say hello to this yummy, flavorful pumpkin dessert.
2 eggs (unbeaten) Directions Step 1: Preheat oven to 350 F. Grease two shallow 9- or 10-inch-deep layer pans with shortening and dust with flour. Step 2: Sift 2 cups cake flour into a mixing bowl. Add 1 1/2 cups sugar, 1/2 cup shortening, 1 teaspoon salt and 2/3 cup milk. Beat vigorously by hand or with a mixer on medium speed for 2 minutes. Quickly stir in 3 teaspoons baking powder. Step 3: Add 2 unbeaten eggs, 1/3 cup milk and 1 teaspoon vanilla. Blend by hand or in mixer at medium speed for 2 minutes. The batter will be smooth and thin. Pour into the greased and floured layer pans. ...