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Pink Saturday Thanksgiving

Here's one pink autumn post ... Miss Phoebe thought our Thanksgiving table should be PINK, and as many of you know ... the Johnson Brothers Majesty china pattern has plenty of pink/plum in the color palette.   I'm posting with Pink Saturday, so make sure you click through to see all the other posts!



We used quilted placemats, matching napkins and the table runner is gently pieced together.  The colors are soft pinks and beige tones and can be used with lots of dinnerware patterns!   The pink stained glass candle holders are perfect with this color scheme.    I don't do lots of fru fru on the Thanksgiving table because we enjoy having all the food on the table!


Here's a picture of the Persimmon Cornbread muffins that I made for my Pioneer Thanksgiving dinner.  If you missed that post, go to my home page and check it out.  These were also in one of my recent cooking columns.  I've posted the recipe below the picture!


Persimmon Corn Bread
1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
3 tablespoons orange infused olive oil
1 egg
1 ½ cups diced persimmons
1 tablespoon fresh thyme leaves
In a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate large bowl, whisk together buttermilk, oil, and egg. Pour into dry ingredients and mix until just combined. Stir in persimmons and thyme. Let the mixture stand for about 10 minutes until it swells. Stir it again and pour it into well-greased muffin cups or a 9-inch pan. Bake at 350 degrees for about 20 minutes, until a toothpick inserted in the middle comes out clean. Muffins may take a little less time to bake. Cool 10 minutes on a baking rack, before inverting the muffins or cake.


Read more: http://thesouthern.com/lifestyles/food-and-cooking/recipes/article_9d834e60-1015-11e1-8182-001cc4c002e0.html#ixzz1ejxVTK7j