Tuesday, November 25, 2008

Thanksgiving count down

Here's what's done so far:

1. the pecan pie is baked and in the freezer
2. the 72 inch round table and 8 chairs are ordered from the party rental place
3. there's a raw turkey in the refrigerator, and a whole lot of raw fresh food all over the kitchen counters

Here's what I need to do next:

1. Everything.

Did I mention that my in-laws are coming tomorrow, and they're spending the night? Which means sheets and towels all around.

So tomorrow I'll start where I want to end--by setting the dining room table. Then I'll make the sweet potato/praline side dish. And the cranberry sauce. Then I'm baking pumpkin bread and chocolate Bundt cake and these cookies:

Cranberry-Oatmeal Cookies*

1 1/2 cups unsalted butter
1/3/4 cups light brown sugar, firmly packed
2 large eggs
1 1/2 T. honey
2 tsp. vanilla extract
1/2 tsp. salt
2 cups unbleached flour
1 box (18 oz) old-fashioned rolled oats
12 oz. fresh cranberries, coarsely chopped
1/2 cup golden raisins
finely chopped zest of 1 orange
1 1/4 cups coarsely chopped walnuts (I might use pecans)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cream butter and sugar in a large bowl. Add eggs, honey, vanilla, and salt. Beat until smooth and creamy. Using a large wooden spoon or your hands, work in the flour and oats until well combined. Add the cranberries, raisins, orange zest, and walnuts. Mix until evenly incorporated. With your hands, form the dough on the baking sheets into patties 1/2 inch thick and 2/12 to 3 inches in diameter. Bake the cookies until lightly browned but still a little soft at the center, 15 or 20 minutes. Cool on wire racks. Makes about 25 cookies.

* From Sarah Leah Chase's Cold Weather Cooking

6 comments:

  1. Can I come? :)

    I'll definitely have to try that cookie recipe and I hope you have a great holiday.

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  2. Dammit. I'm lagging in my pie efforts, but at least the soup is sorted out.

    -J.

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  3. Have you made these cookies before? I think I might steal the recipe! David's pumpkin bread was delicious - with the addition of a few chocolate chips and I used all 3C of sugar. What the hell? There are no calories on Thanksgiving! (or through New Years)
    Have fun in the kitchen!

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  4. You are a brave, brave woman.

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  5. Cary, yes, I have and they are delicious. They taste like a cross between an oatmeal cookie and a slice of orange/cranberry bread.

    There's no real reason to make them super-sized the way the recipe says, though. The woman who invented the recipe used to own a catering business/takeaway food place on Nantucket, so I think she favored giant cookies because that's what the market called for.

    Also, instead of using my hands to shape the cookies, I use a 1/4 cup measure first, and then pat them into shape like making a hamburger.

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  6. I made them. YUM!

    I just bought a new little cookie scoop (like an ice cream scoop with the lever thingy) for my holiday baking, and it broke within the first 6 cookies - this dough is super thick, plus I had refrigerated it for a bit because I made it, and then went shopping, and then came back and baked the cookies.

    Anyhoo, I made small little domes and they didn't melt down too much as they cooked, so they are a cute drop shape, and very tasty. I especially love the tang of the fresh berries -vs- using the craisin type. Thanks!

    *DH can fix the scoop thingy so it's not a lost cause, which is good because I really liked it when it was WORKING.

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Gentle Readers:

For the time being, I've turned off comment moderation. Please don't spam; it's not nice.

xxx, Poppy.