During my growing-up years, I don’t remember going anywhere for Thanksgiving. With seven kids, two adults, and a dog, we stayed home and celebrated with a big turkey dinner. After my older brothers and sisters established their own families, my parents’ home was the central location of family celebrations, including Thanksgiving. The dining room table was filled to capacity, an extra table set up in the living room for the kids, and a highchair or two for the newest family additions. Until…
…the year a terrific snowstorm hit and families that traveled from a distance were snowed in for a couple of extra days. That’s the year we started the tradition of a summer family reunion with a picnic.
Having Thanksgiving with my husband’s family became a tradition for my husband and me with our kids, until Frank’s mom passed away in 2017. Now Frank and I spend Thanksgiving with our older daughter in Massachusetts.
One of our most memorable Thanksgivings took place in 2011. That year, we flew to Texas for the birth of our grandson, Rylen. We didn’t expect to be there for Thanksgiving. Because Rylen was born with hydrocephalus, water on the brain, he wasn’t expected to live. So, we anticipated attending a memorial service and returning home before Thanksgiving. God and Rylen had a surprise for us. He lived, and we had a special Thanksgiving celebration with our son-in-law’s family in Texas.
We celebrate Rylen’s life at this time of the year and are so thankful that God blessed us with this little boy for the five-and-one half years he remained with us.
We also remember my mother, whose birthday we celebrated on November 21. She lived to be 107 years old. My mother loved having her family celebrate with her. I took this photo of her on her 106th birthday.
Thinking of birthdays and celebrations, here is a recipe from my Betty Crocker Cookbook for a Chocolate Chip Cake my family enjoyed.
2 cups all-purpose flour, 1 cup brown sugar, 1/2 cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon soda, 1/2 cup shortening, 1 1/4 cups milk, 3 eggs, 1/2 cup semisweet chocolate pieces, finely chopped, 1 1/2 teaspoons vanilla.
Heat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9 1/2 inches. Measure all ingredients into large bowl. Blend 1/2 minute, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool. Fill layers with Butterscotch Filling. Spread Chocolate Chip Glaze over top.
Butterscotch Filling 1/2 cup light brown sugar 1/4 cup cornstarch, 1/4 teaspoon salt, 1/2 cup water, 1 tablespoon butter Stir together sugar, cornstarch, and salt. Stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute. Blend in butter. Cool. (You may sprinkle 1/4 cup finely chopped walnuts over the filling.)
Chocolate Chip Glaze 1/2 cup semi-sweet chocolate pieces, 2 tablespoons butter, 1 tablespoon light corn syrup. Heat all ingredients over low heat, stirring constantly, until chocolate is melted. Cool slightly.
Oh, give thanks to the Lord, for He is good! For His mercy endures forever. Psalm 136:1
Happy Thanksgiving!
https://www.bookbub.com/profile/beth-e-westcott
Recent Comments