FROM OUR FAMILY TO YOURS! HAVE A HAPPY THANKSGIVING!
HAPPY THANKSGIVING
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Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, November 27, 2025
Saturday, November 22, 2025
Sweet Potato Biscuits #Thanksgiving recipe from Molly MacRae
We aren’t a marshmallow and sweet potato family. Sweet potatoes, yes, but tending more towards the savory. Roasted sweet potato spears with molasses and horseradish are a Thanksgiving and Christmas tradition at our house. Black bean and sweet potato burritos with sweet-spicy pickled red onions are a tasty option for vegetarians when you’re having a taco night. Later in the winter I’ll post recipes for curried sweet potato pasties and Moroccan sweet potato salad.
We
love these biscuits, too. They’re wonderful with soups and stews and make an
interesting change from white dinner rolls for a holiday meal. They do call for
2 tablespoons of brown sugar, but they don’t end up tasting like dessert (and the
sugar can be omitted, if you like). Plus, there’s the nice little surprise of
cayenne pepper to kick the biscuits up a notch. (The cayenne can be omitted,
too.)
The
recipe calls for 3/4 cup of mashed sweet potato, which is about 6 ounces. If
you have leftover, plain mashed sweet potato, this is a great use for it. I
never do, though, so I start with a whole potato that weighs about 12 ounces. That
way I would have six ounces left that I could freeze for the next batch
of biscuits. But, as usually happens, I give it to my husband who enjoys a healthy
snack.
Sweet
Potato Biscuits
Adapted
from Roots by Diane Morgan
Ingredients
3/4
cup mashed sweet potato (or 1 sweet potato, peeled and cubed)
2
teaspoons salt, divided
2
tablespoons brown sugar
6
tablespoons butter or butter substitute
1
3/4 cups all-purpose flour
2
1/2 teaspoons baking powder
1/2
teaspoon baking soda
1/8
teaspoon cayenne pepper
1/3
cup buttermilk or 1/3 cup plain Greek yogurt
Directions
Preheat
oven to 425 degrees F. Place one of the racks in the lower third of the oven. Line
a baking sheet with parchment paper (or grease it).
Simmer
the peeled, cubed sweet potato (with 1 teaspoon of the salt) until very tender
but not falling apart. Drain, return to pan and set back on burner to evaporate
excess moisture. Mash the potato and measure out 3/4 cup (save the rest of let
someone eat it). Add the brown sugar to the still warm potato and stir to melt
the sugar. Let cool.
In
a large bowl, combine flour, baking powder, baking soda, remaining teaspoon
salt, and cayenne pepper. Cut in butter until butter pieces are no
bigger than peas.
In a
medium bowl, combine sweet potato and buttermilk or yogurt. Add sweet
potato mixture to dry ingredients and mix just until well
blended.
Turn dough onto lightly floured board. If dough is sticky, knead in a little more flour. Pat dough into a circle or a rectangle 1/2-inch thick. If you made a circle, cut biscuits with a floured biscuit cutter and place 1/2-inch apart on the prepared baking sheet. Gather the scraps and cut more biscuits. If you made a rectangle (which saves time and re-rolling), cut the biscuits into squares, rectangles, or triangles with a knife or pizza cutter. Place biscuits 1/2-inch apart on prepared baking sheet.
Bake for 12-15 minutes, until biscuits bottoms are golden brown.
💕click here for a free, printable pdf of the
recipe💕
Take time this winter to curl up with a drink, a treat, and a good book. May I suggest a bit of armchair travel, too?
Visit
Ocracoke Island, off the coast of North Carolina, in the Haunted Shell Shop
Mysteries.
Or travel to the Scottish Highlands in the
Highland Bookshop Mysteries.
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Spend time in northeast Tennessee in the
Haunted Yarn Shop Mysteries, two stand-alone mysteries, and a collection of
short stories.
Or travel from Cape Cod on the east coast to
Monterey on the west coast, with a stop in Ohio along the way in my very gentle
mysteries written as Margaret Welch.
Happy reading!
The
Boston Globe says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a
winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect
with her on Instagram or Bluesky.
Thursday, November 20, 2025
Hayley Snow’s Corn Pudding for Thanksgiving or Any Time a Roast Chicken Appears
LUCY BURDETTE: I imagine that a dish like this might have been one of the first things Hayley made for Nathan when their relationship was new. It’s exactly the kind of homestyle food he loves, and now he requests it for Thanksgiving as well as any time Hayley roasts a chicken. It’s a little sweet, and very corny, and not at all challenging for fussy palates. It would be perfect for your Thanksgiving table too!
Ingredients
2/3 cup flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
½ cup unsalted butter, softened, plus more for baking dish
1 14-ounce can creamed corn
1 15-ounce can whole kernel corn, drained (see note)
2 eggs, lightly beaten
8 ounces sour cream (or whole fat yogurt in a pinch)
In a small bowl, whisk together the dry ingredients and set this aside. In a second, larger bowl, beat the butter and eggs until well combined. Beat in the sour cream, creamed corn, and whole corn.
Fold the dry ingredients into the wet. Scrape the mix into a well buttered 8 by 8-inch or round glass pan.
Bake at 350 for about 40 minutes until the corn pudding is lightly browned on top. Mine took almost 50.
Note: If sodium is a concern, substitute fresh or frozen corn for the canned, or use the no salt versions. You could also add green chilis or grated cheese or chopped pimentos before baking, but Nathan likes it plain.
Happy Thanksgiving everyone!
USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.
Book 15 in the Key West series, THE MANGO MURDERS, is in bookstores now!
The trade paperback edition of A POISONOUS PALATE is out now!
And the trade paperback edition of A CLUE IN THE CRUMBS is out now!
Wednesday, November 19, 2025
New Cover Reveal and #Recipe for Coconut Lime Cake by @LibbyKlein #Holiday #Dessert #Thanksgiving #Christmas
Libby Klein I've been obsessed with the Great British Baking Show lately. I've been sick so I've been binge watching Netflix to distract myself. I'm gutted every time my favorite baker is booted from the tent. I even got all the books from the library so I could see the recipes. This is from one of the show cookbooks, but a baker is never given credit for the bake. The original recipe is for a three tiered cake like a wedding cake and I don't have enough people to eat my desserts to commit to that level of showstopper. This is my pared down, three layer version. Then I added a lime curd between the layers because Paul Hollywood insists a cake needs a sharpness to cut through the sweet. And I covered the cake in a lovely Swiss Meringue buttercream because it's light and fluffy.
You'll also see my new cover for Gimme Shelter - book 2 in the Layla Virtue (not cozy) Mysteries. Let me know in the comments what you think about it.
Coconut Lime Cake
Makes two 9-inch rounds
Coconut Cakes
2 sticks unsalted Butter, softened and cubed
1 1/4 cups granulated sugar
4 eggs, beaten lightly
2 tsp vanilla paste or extract
2 cups plain flour or a 1 to 1 gluten free flour
3 tsp baking powder
Pinch of salt
1/2 cup unsweetened desiccated coconut
1/4 cup coconut cream
1 1/2 cups desiccated coconut for covering the finished cake
Lime Curd Recipe follows
Swiss Meringue Buttercream Recipe follows
Directions:
Preheat the oven to 350°
Beat the butter and sugar until light and fluffy. Add in the eggs and vanilla. Sift together the flour, baking powder, and pinch of salt. Fold into the butter mixture being sure to scrape down the sides of the bowl.
Fold in the desiccated coconut and the coconut cream and combine until smooth. Divide the batter between two prepared 9-inch round pans. Bake for 25-30 minutes until risen and golden, and a toothpick comes out clean. Set aside and let cool for 10 minutes before removing from the pans.
Lime Curd Filling
2 large eggs
1/3 cup granulated sugar
2 tsp Lime zest
1/3 cup fresh key lime juice (about 2–3 lemons)
¼ cup unsalted butter
Whisk all the ingredients together in a heavy-bottomed saucepan. Stir continuously over low to medium heat until the curd is thick enough to cling to a spoon. This will take about 6-8 minutes. Spread in a wide casserole dish or on a sheet pan and pop it in the fridge to cool quickly.
Swiss Buttercream
6 large egg whites (approximately 180g)
2 cups (400g) granulated sugar
1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into
Tbsp size pieces
2 teaspoons vanilla extract
1/8 teaspoon salt
Separate the eggs, placing the egg whites in the bowl of your stand mixer.
Whisk sugar into the egg whites, then set the bowl over a
saucepan filled with just two inches of simmering water over medium heat. Do
not let the bottom of the egg whites bowl touch the water. Whisk the whites and
sugar constantly until sugar is dissolved and mixture has thinned out, about 4
minutes. The mixture will be thick and tacky at first, then thin out and be
frothy white on top. To test that it’s ready, you can use your finger or an
instant read thermometer. Lightly and quickly dip your finger (it’s very hot,
be careful) and rub the mixture between your thumb and finger. You shouldn’t
feel any sugar granules. If using a thermometer, the temperature should read
160°F (71°C).
Transfer the bowl to your stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step.
Switch the stand mixer to the paddle attachment. On
medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter
to fully mix in before adding the next Tablespoon. After all the butter has
been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.
An unforgettable mystery brimming with hilarity and heart for readers of Margot Douaihy, Jane Pek, and Darynda Jones.
As the song says, you can’t always get what you want. Maybe that’s why, instead of fulfilling her youthful dream of being a rock star, Layla Fortune is living in a trailer park while playing third-rate gigs, including a stint at a ʼ70s Abba brunch. Given everything else she’s been through lately, she’s not complaining (much) about satin ruffles and go-go boots. She has a squad of supportive new BFFs, and she’s reclaimed a relationship with her famous rocker dad. His recent diagnosis has brought them even closer—sharing the trailer park’s lake house, which he’s had remodeled in typically over-the-top style.
Monday, November 17, 2025
The Stolen Recipe That Became Our Thanksgiving Tradition by Ang Pompano. (plus a givaway)
Ang Pompano: It goes without saying that Thanksgiving is all about tradition, and traditions mean a lot to Annette and me. One of our longest-standing traditions goes back to when our kids were little: me reading A Cranberry Thanksgiving by Wende and Harry Devlin to them, followed by Annette making cranberry bread with their help.
The well-worn book, its pages smudged with two generations of little fingerprints, spins a mystery centered on a stolen cranberry bread recipe, and along the way, offers lessons that matter just as much today as they ever did: don’t judge people by appearances, and be generous whenever you can.
As in any good culinary mystery, there’s a recipe at the end. This time, it’s the recovered recipe for cranberry bread. Another part of the tradition has always been letting the kids choose one or two special ingredients to add. Just like the story itself, that bread has been loved by our kids—and now our grandkids. At this point, it wouldn’t feel like Thanksgiving without it.
And now, in the spirit of tradition, here’s the cranberry bread recipe from A Cranberry Thanksgiving by Wende and Harry Devlin. I’ve put my own spin on it, and I can’t wait to see how the grandkids make it their own next week.
Ingredients
- 2 cups sifted all-purpose flour
- ¾ cup sugar (reduced from 1 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup butter
- 1 egg, beaten
- 1 ½ teaspoons grated orange peel (increased from 1 teaspoon)
- ¾ cup orange juice
- ¾ cup raisins (reduced from 1 ½ cups)
- 1 ½ cups fresh cranberries, chopped
Optional special ingredients I added:
- ¾ cup chocolate chips
- ¾ cup walnuts
Note: I left out the 1 teaspoon of salt since I use salted butter.
Directions
1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
2. Sift together the flour, sugar, baking powder, and baking soda in a large bowl.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Add the egg, grated orange peel, and orange juice. Stir just until the batter is evenly moistened.
5. Chop the cranberries then fold in the raisins, chopped cranberries, and your special ingredients (chocolate chips and walnuts).
6. Pour the batter into the prepared loaf pan.
7. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Whether you follow the recipe exactly or let your own family add a few special touches, this cranberry bread is about more than just ingredients—it’s about tradition, creativity, and sharing a little generosity along the way. Just like the story in A Cranberry Thanksgiving, it reminds us to look beyond appearances, savor the moments with loved ones, and pass a little love from one generation to the next. Enjoy baking, and see what your own family adds to make it theirs. If you try it, let me know what you think. I’d love to hear from you.
Everyone who leaves a comment and their email address will be entered in a drawing for Crime Spell Books Snakeberry: Best New England Crime Stories 2025, edited by Christine Bagley, Susan Oleksiw, Leslie Wheeler, and me.
Happy Thanksgiving!
Ang Pompano is a mystery author, editor, publisher and blogger. He writes the Blue Palmetto Detective Agency, and the Reluctant Food Columnist series, both published by Level Best Books. In addition to his writing, Ang is a co-founder of Crime Spell Books and serves as co-editor of the Best New England Crime Stories anthology. He blogs about food on Mystery Lovers’ Kitchen. He lives in Connecticut with his wife, Annette, an artist, and their two rescue dogs, Dexter and Alfie.
Snakeberry: Best New England Crime Stories 2025
Edited by Christine Bagley, Susan Oleksiw, Ang Pompano, and Leslie Wheeler
Readers root for criminals in fiction—and sometimes in real life—for many reasons: fighting injustice, acting on temptation, or simply getting away with a daring act, as in Sean Harding’s The Books Job. Crime fiction often probes justice, offering no easy answers but satisfying conclusions. Women in Gabriela Stiteler’s Money Well Spent and Chris Knopf’s Submission make choices we understand, while Cheryl Malone’s ranger in As the Crows Fly confronts moral ambiguity. Beth Hogan’s Willful Blindness and Bruce Robert Coffin’s Writer’s Block mislead readers before revealing the truth.
Twists are a staple of mystery. In Laurel Hanson’s Out of the Reach, an early twist sets the stage, echoed in Bonnar Spring’s At the End of the Day. Conscience shapes characters too: Nikki Knight’s Other Voices Carry explores diverging paths in crime, while Christine Bagley’s Sakura shows morality surfacing under pressure. Some villains—like Dale Phillips’s gas jockey in Gas or Judith Carlough’s writer in Catch and Release—drive the story, leaving readers conflicted.
Historical stories offer clarity: Sarah Smith’s The Woman Who Loved Her Husband’s Teeth depicts a war bride’s determined search, Paula Messina’s Perfect celebrates teenage cleverness, and Ang Pompano’s Minnie the Air Raid Warden highlights resourcefulness. Contemporary tales show women mastering technology to their advantage, as in Leslie Wheeler’s Graham 2.0 and Kat Fast’s Virtually Yours.
Many stories leave readers both satisfied and thoughtful: Brenda Buchanan’s Cape Jewell ends with a wiser heroine, Susan Oleksiw’s The Receptionist delivers a hard lesson, Avram Lavinsky’s The Long Shot evokes 1950s New York tensions, and Moe Moeller’s The Last Stone from the House of Usher offers a modern, near-happy ending.
Across this anthology, writers share the skill to yield to complex narrators, as in Stephen D. Rogers’s Chekhov, Sartre, and the Unity of Effect. Once again, this year’s collection delivers surprises and satisfaction. Welcome to crime in 2025.
When It’s Time for Leaving by Ang Pompano
Al DeLucia walked away from the police—and his past. But when his long-lost father leaves him a detective agency in Savannah, Al finds himself trapped between family secrets and a murder on the agency’s dock. Partnered with Maxine Brophy, a fierce detective who doesn’t trust him, Al is pulled into a deadly search through Savannah and the Okefenokee Swamp—where the truth about the case, and his father, may cost him everything.
Blood Ties and Deadly Lies by Ang Pompano
Al DeLucia returns to Sachem Creek expecting a kayak race and a chance to confront his childhood bully, Abe Cromwell. Instead, he finds a dead lawyer, a web of deceit, and Abe claiming they’re brothers by DNA. Reluctantly joined by Maxine Brophy, his formidable partner and girlfriend, Al dives into a murder investigation that exposes land swindles, hidden maps, and buried family secrets. In a town where the past won’t stay buried, Al must face truths that could upend everything.
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