~-~ Gingerbread Houses ~-~

This subject make take a few days to cover. I'm not sure how these people have the patience necessary to build these beautiful creations. First, let's start with the dough.

Gingerbread Dough
5 cups all-purpose flour

1 teaspoon salt

2 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 cup shortening

1 cup sugar

1 ¼ cups molasses

2 eggs, beaten

In large saucepan, melt shortening on stove over low heat. While shortening is melting, in a separate bowl stir together flour, salt and spices (hint: if using this recipe for cookies, add 1 tsp. baking soda). When shortening is half melted remove from heat and continue to stir until completely melted. Add sugar, molasses and beaten eggs. Mix well and quickly (to prevent eggs from cooking). Add molasses mixture to flour mixture. Mix well. Dough will be soft. Cover and refrigerate until firm enough to handle.

Remove dough from refrigerator when firm enough to handle. Preheat oven to 350 degrees. Roll dough onto aluminum foil. To prevent aluminum foil from slipping, wipe counter with wet sponge then smooth aluminum foil over damp counter. This will prevent the foil from slipping while dough is being rolled out. Working with a small handful of dough (about the size of a baseball), roll dough onto aluminum foil that has been sprinkled with flour. Sprinkle dough with flour to prevent dough from sticking to rolling-pin. When finished rolling and cutting, LEAVE your piece on the foil and simply lift the foil and place on cookie sheet. After baking and cooled, simply remove the foil from the back of your baked piece.

IF DOUGH IS TOO STIFF, MICROWAVE FOR 10-15 SECONDS TO SOFTEN THE DOUGH.

Roll dough to about 1/8” thickness. Place gingerbread house pattern pieces onto dough and cut-out dough pieces (don't forget to cut out windows). A pizza cutter will work great for cutting out walls and roof sections. Remove excess dough pieces. Lift entire piece of foil and place on large cookie sheet.

Place cookie sheet in oven. Check frequently to prevent burning. Bake until golden brown. Large pieces may bake as long as 14 minutes. Smaller pieces might take 6 – 7 minutes.

To prevent from sagging bake roof sections until dark brown, almost burnt. When dough pieces are done baking, remove baking sheet from oven. Quickly lift foil from baking sheet and place on a flat area for gingerbread pieces to cool. If pieces have distorted while baking, while still warm, run knife or pizza cutter along sides of walls/roof sections to create a straight edge. If pieces have curled up during baking, while still warm, gently push edges down to lay flat. With gingerbread pieces still on the foil, let cool overnight.

Next day – gently peel foil off of gingerbread pieces. You are now ready to assemble!

Unused dough may be wrapped in plastic and refrigerated for up to 2 weeks (bring to room temperature and knead briefly to use again). More tomorrow ...

~ Chef Wilkinson ~

~ The Complete Southern Cookbook ~

Yes, I have added another cookbook to my collection. The Complete Southern Cookbook by Tammy Algood. I had the honor of meeting Mrs. Algood back when she helped organize the Wine Making Contest at the Tennessee State Fair. She promotes local agriculture for the UT Extension and is a familiar face in the pages of The Tennessean and on local television. She tells you things you probably never think about like ... eggs should be stored with the large end up to center the yolk ... one pound of almonds yields five cups of sliced nuts ... don't buy lightweight melons. This cookbook states it contains "More than 800 of the Most Delicious Down-Home Recipes" and I look forwarding to giving them a try. ~ Chef Wilkinson ~

~ Checking out the Competition ~

This past weekend I decided to try some pulled pork BBQ at Martin's BBQ Joint located in Nolensville, TN. I have to say despite the fact of it being a bit pricey (my opinion of course) next to mine the BBQ was quite good. The meat was rarer than I prefer but very moist and the smoke was right on the money. The charred portions were nice and crisp not hard. They serve their sandwiches with a vinegar based sauce but I asked for a rib sauce, which was very good. It was very bold with a nice smoke flavor. Their webpage states that they serve their sandwiches with slaw but mine was absent the slaw, which was fine with me. It is served on a potato bun which was very fresh. The fries are with the peeling and seasoned with a cracked pepper. Again, for me it was a little pricey but compared to what other BBQ restaurants have to offer Martin's BBQ Joint gives the taste buds something to sing about. Stop in and give them a try. They are located at 7215 Nolensville Road. ~ Chef Wilkinson ~

http://www.martinsbbqjoint.com/menu

~~~~~~ Happy Thanksgiving ~~~~~~

I hope you and your family have a

Scrumptious Thanksgiving Weekend! (photo courtesy of Alexandra)

~ Chef Wilkinson ~

~-~-~ Pumpkin Pie from Scratch ~-~-~

Things You'll Need:
pie pumpkin
1 (12 oz.) can of evaporated milk
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon of salt
2 large eggs
1 (9-inch) pie shell
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
For pie shell:
1.5 cups all-purpose flour
1 cup firm unsalted butter
1/3 cup ice water

Instructions:
1. Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender. Scoop out the flesh, which should be quite soft and puree the pumpkin using a hand or regular blender.

2. After your pumpkin has been prepared, combine together the sugar, cinnamon, ground cloves, ginger and salt. In a separate bowl beat eggs and stir in your dry ingredients as well as your pumpkin. Mix well and slowly add in the evaporated milk while you stir. Make sure the filling is blended and smooth. Preheat your oven to 375˚

3. For your pie shell cut your butter into the flour mixture. Use an electric mixer to combine the ingredients. Pour in the ice water a little at a time (on low speed) until your mixture begins to clump and hold together. Remove the formed dough from the mixer and sprinkle a bit of flour before wrapping in plastic wrap and refrigerating for an hour. Remove the dough after it has set in the refrigerator and roll out the dough using a pie crust bag or placing it in between wax paper. Place the dough in your pie pan and shape the edges however you like. Pour your pumpkin mixture into your pie shell.

4. With your oven already pre-heated, bake pie in the middle of the oven for 50 to 65 minutes. Cool and serve with whipped cream with a dash of cinnamon on top. You have just made pumpkin pie from scratch!

It is alot of trouble ... but oh so yummy!

~ Chef Wilkinson ~

- - - Ready? - - -

Time is running out!

Do you have your grocery list prepared?

Or are you a step ahead and already have the ingredients you will be needing?

Either way in 2 days all the hard work and preparation will pay off when you and your family sit down to this ...

~ Chef Wilkinson ~

~*~*~ A Thanksgiving Poem ~*~*~

TWAS THE NIGHT OF THANKSGIVING,

BUT I JUST COULDN'T SLEEP.

I TRIED COUNTING BACKWARDS,

I TRIED COUNTING SHEEP.

~ ~ ~
THE LEFTOVERS BECKONED -
THE DARK MEAT AND WHITE,
I FOUGHT THE TEMPTATION
WITH ALL OF MY MIGHT.
~ ~ ~
TOSSING AND TURNING WITH ANTICIPATION,
THE THOUGHT OF A SNACK BECAME INFATUATION.
SO, I RACED TO THE KITCHEN, FLUNG OPEN THE DOOR,
AND GAZED AT THE FRIDGE, FULL OF GOODIES GALORE.
~ ~ ~
GOBBLED UP TURKEY AND BUTTERED POTATOES,
PICKLES AND CARROTS, BEANS AND TOMATOES.
I FELT MYSELF SWELLING SO PLUMP AND SO ROUND,
'TIL ALL OF A SUDDEN, I ROSE OFF THE GROUND.
~ ~ ~
I CRASHED THROUGH THE CEILING ...

FLOATING INTO THE SKY,
WITH A MOUTHFUL OF PUDDING ...

AND A HANDFUL OF PIE.
BUT, I MANAGED TO YELL ...

AS I SOARED PAST THE TREES,
HAPPY EATING TO ALL ...

PASS THE CRANBERRIES, PLEASE.
~ ~ ~
MAY YOUR STUFFING BE TASTY,
MAY YOUR TURKEY BE PLUMP,
MAY YOUR POTATOES 'N GRAVY ...

HAVE NARY A LUMP,
MAY YOUR YAMS BE DELICIOUS,
MAY YOUR PIES TAKE THE PRIZE,
MAY YOUR THANKSGIVING DINNER,
STAY OFF OF YOUR THIGHS!!
~ ~ ~
HAPPY THANKSGIVING TO ALL!

(click on link below)
PUMPKIN PIE
~ Chef Wilkinson ~