Monday, November 23, 2015

November Third Sunday Dinner Repoirt 2015

    November Third Sunday Dinner is always my favorite one of the year.  So much work, yet so fun and satisfying.  This year it did take me by surprise.  Usually it falls on the Sunday right before Thanksgiving.  Wow, was I surprised when it was a week early.  Mentally I had it all arranged for the  22nd of the month.  I had it all planned out in my mind, the day by day preparation.  Wow did it take me by surprise when it was a week early this year.  
    What do you do?  Dig in and make it work.  That is just what I did.  I dug in and went to work.  Turkeys to be done, dressing, dessert, and so much fun.  
     This was a great one.  It was raining outside all morning, not just raining, pouring.  As I looked out the window at the pouring rain I just said a prayer in my heart that the clouds would part.  I knew I was on the Lord's errand and I needed clear sky's.  Calls to move to the church were appreciated, but declined,  the rain would clear.
     At 3:00 the clouds cleared,  I built fires in the fire pit and chiminea to warm the feeling in the air and I continued cooking.  It didn't rain until after dinner and everyone was gone.  It was an amazing evening.  The food was great and the group was amazing in every way.  What a great way to start the holiday season.  
     Below is a picture adventure of the evening.  I hope your food adventures bring you as much fun and enjoyment as mine do me and my family.  
Enjoy the adventure,  Chef Brad~America's Grain Guy 

For all your holiday recipes you can go to   There are video's and recipes for all your holiday needs.  

The turkeys are in to brine  

Brinned and ready to smoke.  I smoke them for 12 hours on the smoke setting.  

The turkeys are done.  Wow.  I love smoked turkeys.  

Pumpkin Bundt Cakes with a Cranberry Glaze.  Recipe below.  

Robert is amazing.  He came early and worked so hard to help me get it all together.

The two young Turkey Carvers. 

The spread.  Cheesy Grits,  Brown Butter Barley, Dressing, and Cream Corn.
That's a lot of mashed potatoes.

Kamut Fruit salad and dinner rolls

Happy Guests 

Surprised by two dear friends.  Look up and saw them standing there and could not have been happier.  Thank you for
honoring me by coming to dinner.  Love you guys.  

My wife and a long time family friend who was in town and decided to come to dinner.  Thank you, we were so happy
that you would come by with your family.  We love and miss your family.  

Nothing like a fire to warm up the air. 

Look at these two boys.  I love the missionaries.  So full of life.  

Pumpkin Bundt Cake
Bundt cakes never go out of fashion, no matter what your told.  They are always loved and this one is a great one for any time of the year.  Just change up the glaze.  

3 cups WonderFlour or fresh ground flour of your choice
2 cups sugar,  coconut or agave can be used
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons baking spice or pumpkin pie spice
4 eggs
1 tablespoon vanilla
1 cup oil or melted butter
1 fifteen ounce can solid packed pumpkin
Place all dry ingredients in a bowl and shift.  In  mixer place all wet ingredients and mix well.  Add wet ingredients and mix well.  Pour into sprayed bundt cake pan and bake in a 350 degree oven for about one hour or until a toothpick comes out clean.   Remove from oven, let cool slightly and remove from pan. Let cool completely and glaze.  

Glaze Recipe 
1/2 cup cranberry sauce
1/4 cup coconut oil
Dash vanilla
Powdered Sugar 

Place cranberries and oil in blender and blend well.  Add powdered sugar and blend.  Pour over cake.  

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