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Old 11-28-2013, 11:52 AM   #901
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That pie looks better than any apple pie that I've ever made, WOW!

Pies baked last night, 2 pecan and 1 pumpkin. Today potato rolls. I baked my stuffing bread seasoned with Bell's poultry seasoning Sunday, and used the leftover bread for toast this morning, YUM!
What a great idea, to season the stuffing bread! I'm going to mark that down for next year. Thanks!
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Old 11-28-2013, 12:53 PM   #902
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What a great idea, to season the stuffing bread! I'm going to mark that down for next year. Thanks!
It also make awesome turkey sandwiches!
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Old 11-28-2013, 01:02 PM   #903
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It also make awesome turkey sandwiches!
Oooh, another great idea! One of my favorite Thanksgiving leftovers is a hot open-faced turkey sandwich covered with gravy. Mmmm. I also like a cold turkey sandwich with lots of mayo, but for dinner the hot one can really hit the spot.
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Old 11-28-2013, 01:08 PM   #904
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I baked two pumpkin pies and a pecan pie yesterday and have two loaves of bread in the oven and a small pan of dinner rolls rising on the counter.
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Old 11-29-2013, 09:13 AM   #905
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Oooh, another great idea! One of my favorite Thanksgiving leftovers is a hot open-faced turkey sandwich covered with gravy. Mmmm. I also like a cold turkey sandwich with lots of mayo, but for dinner the hot one can really hit the spot.
Over the years, when stopping at diners, etc. on car trips, those hot open-faced turkey sandwiches on the menu always sounded sooo good. They were always a disappointment when compared to the same ingredients put together at home the day after Thanksgiving. It's hard to top that sandwich; cold turkey and mayo come in a close second in the Leftovers Division.
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Old 12-02-2013, 06:35 AM   #906
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I'll be making a white chocolate & ginger cheesecake & parma ham breadsticks, for Christmas both will be frozen, till the day
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Old 12-02-2013, 09:20 AM   #907
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No baking for a bit. We're still plowing through pies and cookies.
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Old 12-02-2013, 10:51 AM   #908
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Over the years, when stopping at diners, etc. on car trips, those hot open-faced turkey sandwiches on the menu always sounded sooo good. They were always a disappointment when compared to the same ingredients put together at home the day after Thanksgiving. It's hard to top that sandwich; cold turkey and mayo come in a close second in the Leftovers Division.
It was because they only roast the turkey breast. You don't get all the flavors of the stuffing and the dark meat from the legs. The gravy is of commercial grade. Not made from the juices of the whole turkey. The only meal I have ever found to be consistent from one diner to the next is the meatloaf dinner with mashed potatoes, brown gravy and peas. And the apple pie.
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Old 12-02-2013, 12:14 PM   #909
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Roasted a whole head of garlic in my Garlic Express and whizzed a bunch of fresh rosemary in my herb chopper (others would call it a coffee grinder) and have those aromatic lovelies in the process of becoming baguettes.

Man, oh, man! The house smells like an Italian trattoria. Soooooo good!
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Old 12-02-2013, 02:38 PM   #910
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I'll be making a white chocolate & ginger cheesecake & parma ham breadsticks, for Christmas both will be frozen, till the day
Cheesecake & raspberry sauce, made and now in the freezer waiting for x-mas day, sadly the cheesecake split, when cooling but no biggie.

The breadsticks were assigned to the bin, I use dried yeast, rather than fast-action yeast, so it didn't rise fully, I ended up making parma pinwheels instead of sticks, even then it was badly doughy after baking. So will have to try again
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