All about theTable Serve it up Sassy!®
MAGAZINE
Tradition with a Twist... Thanksgiving Dinner
Easy
Entertaining with CrowdPleasing Recipes
ve i t s e F MN U T AU E U S S I
A p ple
D u m p li n g P a s t r y
FUN GATHERINGS FOR THE FAMILY
Tablesettings, Florals, Pumpkins & More!
Contents
All About the Table Vol. 1 Issue 2 Autumn 2022-September-November Cover Image Photo/Style Liz Bushong GIVING THANKS...Apple Pastry Dessert
Features: Gorgeous Gatherings Give Thanks...Relish Good Things S'More Pumpkin Please Caramel Apple Delicious Beautiful Harvest Bouquet Sunflower Tailgate Picnic Style Autumn Tables IN EVERY ISSUE Editor's Not Favors & Finishing Touches Recipe Index & Resources
Table Talk-Devotional Contributors: Connie Clyburn-Table Talk Visit www.lizbushong.com./shop or contact info@lizbushong.com
Published Quarterly by ServeitupSassy.com® All Rights Reserved. A LIFESTYLE MAGAZINE FOR ENTERTAINING
Happy Autumn Friends Don't you love this beautiful season... with warm afternoons and crisp cool evenings? The splendor of God's magnificent color palette of vibrant falling leaves in brilliant colors. Hickory burning fires for toasting marshmallows and eating s'mores. The wonder of sunflower fields and pumpkin patches. Harvest parties and caramel apples. Hayrides with spiced cider and football tailgates are all fun activities to make memories with family & friends. To help you with all the fall festivities this issue features all things we love about fall into Thanksgiving. Pretty table-scapes with desserts, recipes, menus, and creative ideas for making this autumn the most beautiful season ever! Helping you Make a Statement, Make it Sassy and Make it Your's!® I hope you will enjoy the following pages so you will be inspired to create and celebrate!!! Set a beautiful table and fill your home with family and friends.
Liz Bushong Editor
Photo: Mountains of Western North Carolina
God's Beautiful Autumn
All About the Table Autumn 2022-4
Enjoy His Presence
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Celebrating Beautiful Fall
"Gourd-eous" Season
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l l a F Gatherings
S'More Pumpkin Please Caramel Apple-Delicious Sunflower Tailgate Picnic GiveThanks..Relish Season
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Simply
Gourd-eous!
EASY ENTERTAINING IDEAS, RECIPES FOR SMALL GATHERINGS WITH FAMILY & FRIENDS All About the Table Autumn 2022-9
e r o M ' S
PUMPKIN
Please!
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Recipes
Home-M ade
Marshma llows & Pumpkin Spice
Grahams
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Who isn't sweet on S'mores? With the crackling sounds of a campfire, the aroma of hickory burning logs and the cool crisp fall evening lends the perfect setting for S'mores! Who could resist toasted marshmallows and the taste of minty dark chocolate sandwiched between two graham crackers? Simply Yum-a-luscious! Can you say S'more Pumpkin Please? Pumpkins are inspiration for this pumpkin themed S'more dessert buffet. Five medium pumpkins were selected for the center of this table-scape. Hollowed pumpkins hosted cans of liquid heat to toast marsh-mallows table-side to create ambiance and accommodate the crowd. Taking center stage, the pumpkin pedestal served as centerpiece for home-made marshmallows.Long wooden skewers with mallows were inserted into the pumpkin for guests to select for toasting. Labeled bowls held chocolate chip cookies, caramel sauce, peppermint patties, chocolate bars, & mini grahams to make their own combinations. Be sure to serve something salty on the side like pretzels, nuts or popcorn to balance the sweet from S'mores. Let's make s'more memories!
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Marshmallows Cookies: Graham crackers Chocolate chip cookies Pumpkin spice grahams Gingersnaps Sauces: Caramel butterscotch Hot fudge Chocolate hazelnut * Peanut butter Chocolates: Peppermint patties* Milk chocolate bars Dark chocolate bars* *Tested Nutella *York Peppermint Patties *Ghirardelli
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Cho
Ingredients: 1-3 oz package Pumpkin Spice instant pudding and pie mix-dry 2-1/2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon ground pumpkin pie spice 1/2 teaspoon salt 12 tablespoons butter, softened 1/2 cup granulated sugar 1 cup dark brown sugar, packed 2 eggs 1 tablespoon honey 2 cups chocolate morsels 1 cup toasted chopped pecans All About the Table Autumn 2022-13
kies oo
Pumpkin Pie Spice Chocolate Chip Cookies
C late hip C co
Pumpkin Pie spice
Instructions: Line two baking sheets with parchment paper. Set aside. Preheat oven to 350 degrees. Sift together pudding mix, flour, soda, spice and salt. Set aside. In mixing bowl fitted with paddle attachment, cream butter and sugars together until light & fluffy. Add eggs and honey beat until smooth. Add flour mixture and beat until dough forms together. Add chocolate morsels and pecans to dough. Mix by hand. Scoop dough using a 2" ice scoop place on baking sheets. Bake at 350- 7-9 minutes. Yield: 4 dozen 2" cookies
Home-Made Marshmallows Remove lid attach candy thermometer to side Ingredients: 1/4 cup sifted cornstarch 1/4 cup sifted confectioners sugar 3 packages unflavored gelatin 1 cup cold water-divided 1 1/2 cups granulated sugar 3/4 cup light corn syrup 1/2 teaspoon salt 1 teaspoon clear vanilla or creme bouquet flavoring
Instructions: Lightly spray 8" x 8" square metal pan with cooking spray. Sift together cornstarch and confectioner's sugar and place in pan. cover pan tightly with aluminum foil and shake pan to coat completely. Remove foil and sit aside pan. Place gelatin and 1/2 cup cold water in bowl of stand mixer fitted with whisk attachment to soften. Meanwhile, in medium saucepan, add remaining 1/2 cup cold water, granulated sugar, corn syrup, and salt. Stir to mix, then do not stir. Cover pan with lid. cook for 3 minutes. All About the Table Autumn 2022 - 14
of pan and cook over medium high heat until temperature reaches 240 degrees F. ( about 7 minutes). Once temperature is reached, remove from heat. (This is very hot syrup) Turn mixer on low speed and mix gelatin, slowly add hot syrup to sides of mixing bowl and not the beaters. Once syrup has been added, beat mixture on high speed until mixture is thick and fluffy. Add clear vanilla and beat to blend. Using a wet spatula, spread marshmallow mixture into prepared pan, spread to corners to even mixture in pan. Sprinkle with remaining cornstarch mixture over the top of marshmallow in pan. Set uncovered for 5 hours or overnight to set. Run a knife around edge of pan to loosen and turn marshmallow mixture onto a powdered sugar surface. Cut marshmallows into 2" squares or desired shapes. Coat cut edges of mallows with confectioners sugar. Store in airtight container up to 3 days. Yield: 16-2" x 2" marshmallows
Pumpkin Spice Grahams Ingredients: 2 1/4 cups whole wheat pastry flour 1/2 cup all purpose flour 1/4 cup dark brown sugar 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 2 teaspoons pumpkin pie spice 1/4 teaspoon cream of tarter 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 8 tablespoons butter, grated & frozen 4 tablespoons molasses 3 tablespoons cream 2 tablespoons maple syrup Instructions: Grate butter onto parchment paper and place in freezer to harden 10 minutes. In food processor bowl fitted with steel blade, add all dry ingredients including spices; process twice @ 30 second intervals. All About the Table Autumn 2022-15
Add frozen butter, pulse to combine to resemble corn meal. Add molasses, cream and syrup, process until mixture forms into a ball. Remove from bowl, flatten into a round 1/2" flat disc. Wrap in plastic wrap, chill 20 minutes. Preheat oven to 350. Line two baking sheets with parchment paper. Roll dough between two pieces of parchment paper or plastic wrap to 1/8" thickness. Cut crackers using a 2" square cookie cutter. Place each cracker on baking sheet. With wooden skewer poke 9 holes on top side of crackers to allow air to circulate while baking. Bake 20 minutes. Do not remove crackers from baking sheet until completely cool. Store in sealed container for up to 3 days. This will soften the cookies. To make mini S'More dippers, cut graham dough into 1" x 1" squares and bake as directed. Dip one end of baked grahams into melted chocolate and roll in purchased tiny mini marshmallows- tested Mallow Bites. Yield: 24-2" crackers and 12-1" mini's.
L E M A R CA
! s u io c li e D Apple
RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY AND ARTICLE BY LIZ BUSHONG
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Serve it up Sassy!® WITH A DASH OF CINNAMON, AND A FEW SPRINKLES OF SUGAR, THE CARAMEL APPLE IS THE ALL TIME FAVORITE FOR FALL. Serve it up Sassy!® WOULD YOU LIKE TO SMELL THE AROMA OF NUTMEG, CINNAMON AND APPLES BAKING IN YOUR KITCHEN? THESE CARAMEL APPLE RECIPES WILL SHOW YOU SOME OF THE SWEETEST WAYS TO ENJOY THE FLAVORS OF FALL. Memories of fall always include caramel and apples. A big golden delicious apple on a stick covered with sweet chewy caramel and peanuts is just one of three apple-delicious recipes that you can make this season for your family and friends. October harvest brings bushels of apples and plenty of caramel-apple infused desserts. Surprise your kiddos with an after school snack and bake a batch of Caramel Apple Lattice Cookies. For the upcoming harvest party, dip and design Caramel Apples. Consider for supper a slice of warm Skillet Caramel Apple Pie. Be sure to try these recipes and don’'t skip the vanilla ice cream on the warm pie, they are truly apple-delicious!
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Caramel Apple Lattice Cookies Ingredients: 2 refrigerated pie crusts 3 medium Granny Smith apples 4 tablespoons butter 1/4 cup dark brown sugar 1/2 teaspoon salt 2 teaspoons ground cinnamondivided 2 teaspoons ground nutmegdivided 1/4 cup granulated sugar 4 tablespoons caramel ice cream topping 1/2 cup chopped pecans-optional Instructions: Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 teaspoon of each spice. On medium heat, cook apples until soft and thickened. Remove from heat and cool. Unroll one crust, using a 2-1/2" round cookie cutter, cut out 12 cookie rounds. Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping.Add 1/2 teaspoon apple filling over top of cookie round.
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Sprinkle with pecans. Unroll second pie crust and cut long strips of dough 1/4" wide. Weave dough strips to create a lattice design. Cut cookie lattice with round cookie cutter to create clean edges. Mix 1/4 cup sugar,1 teaspoon ground cinnamon and 1 teaspoon nutmeg. Brush tops with egg wash and sprinkle with cinnamon sugar mix. Bake cookies for 30 minutes at 350 degrees. Drizzle cookies with caramel sauce right before serving. Best served day made but can be frozen after baking and before caramel sauce up to 30 days. Wrap securely in freezer bags for freezing.
Yield: 12-14 cookies
Caramel Apples Ingredients: 6 medium Gala apples, wax removed 1 cup butter + 4 tablespoons 1 cup granulated sugar 1 ¼ cups dark brown sugar, packed 1 cup corn syrup 1-14 oz sweetened condensed milk 1 teaspoon maple syrup or vanilla Chopsticks or craft sticks Toppings:
Make gourmet caramel apples with loads of caramel, chocolate and various toppings without the caramel pooling at the bottom of the apple.
Diced peanuts, walnuts, pecans, mini M&M's, white bark, chocolate morsels Instructions: Prepare apple toppings and place in bowls, set aside. Grease parchment paper or wax paper with 4 tablespoons butter set aside. Remove wax on apples by placing apples in boiling water for 40 seconds, remove and rinse. Dry apples, remove apple stems and add sticks. Place apples in refrigerator to chill while you make the caramel. In medium saucepan, add 1 cup butter and next 4 ingredients. Stir on medium heat until candy thermometer reaches 178 degrees.Remove from heat and add syrup or vanilla, let caramel cool for 3-4 minutes before dipping apples. . All About the Table Autumn 2022 -19
To dip apples; make sure apples are completely dry. Dip apple in caramel and allow caramel to drop off the bottom so it will not pool, roll apple in desired toppings, place on buttered wax or parchment paper to set. Melt white bark and chocolate chips in separate containers and place in individual disposable piping bags. Pipe white bark and chocolate around tops of apples in a drizzle design. Keep apples refrigerated. Yield: 6 caramel apples
Skillet Caramel Apple Pie Ingredients: 5 medium gala apples, peeled and sliced ¼” thick ¼ cup all purpose flour ¼ cup granulated sugar 1- teaspoon ground cinnamon ½ teaspoon ground nutmeg 2 - unbaked pie crusts* tested Pillsbury Refrigerated Crust 8 tablespoons butter- divided 2/3 cup brown sugar, packed, light or dark 2 teaspoons corn syrup 1 cup chopped walnuts-optional 1 teaspoon sea salt-divided Instructions In 10”cast iron skillet, over medium heat, melt 6 tablespoons butter, brown sugar, corn syrup, and 1 teaspoon salt. Stir caramel mixture together until smooth and bubbly around the edges of the skillet. Add walnuts stir to combine. Remove from heat and cool 10 minutes. Meanwhile, in a large bowl, add apples, flour, sugar, and spices, mix to coat apples.
Unroll one crust and place on top of caramel –walnut mixture in skillet. Pushing the crust up the sides of the skillet. Add coated apples and 2 tablespoons of butter diced into small pieces. Unroll remaining crust and place over the apple pie filing. Pinch and crimp both crust edges together. Brush top of crust with egg wash and sprinkle with granulated sugar. Bake pie on a parchment lined baking sheet for 5560 minutes at 350 degrees. Serve warm with vanilla ice cream drizzled with caramel sauce. Yield: 8-10 servings
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photo: lizbushong
TableTalk "COME TO THE TABLE" By Connie Clyburn
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Come to the Table There is a season (a time appointed) for everything and a time for every delight and event or purpose under heaven. Ecclesiastes 3:1(amp) I love the fall season with all the warm colors and “fall-y” fragrances and flavors. It signals the yearly wind down, but also hints at great things to come. Family gatherings around the table, cool nights outside roasting marshmallows over a glowing fire, sharing stories and making endearing memories. The excitement builds as each day melts into the next. Everybody is busy making plans for the holidays – harvest décor on cozy porches and entryways invites visitors with warm candlelight and scarecrows sporting bright bowties. Pumpkins, fodder shocks and fresh apples bid passersby to come partake of the bounty at brightly decorated roadside stands along country backroads. God’s bounty is evident in everything about fall. He blesses all creation with gorgeous color that greets the early riser with dawn’s soft light. The scents of nature invite a slow stroll down a woodsy path to a barn filled with hay for hungry horses and cattle to munch when the fields cease production for the year. Each season provides exactly what we need, from warm spring rains that drench the ground to prepare it for planting, abundant sunshine for summer flowers and early crops, cooler temperatures, and shorter days in fall for all nature to prepare for a snuggly winter nap, to the snow that falls in winter blanketing the earth to provide insulation for hibernating critters and seeds. The muted colors of autumn may make it look like death is slowly creeping in to take the warm days, leaving brown trees and drooping flowers in its wake. Don’t be discouraged by what the eye sees in the natural world. Underneath the ground, seeds and roots are snuggling in for a long nap while they prepare to refresh and renew, ready to pop out with the warm spring rains sure to follow.
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Come to the Table I admit it, as fall approaches I start dreading the coming winter. Winter, you see, is not my favorite time of year. In fact, I have always grumbled at the weatherman’s forecast for a big snow that could last for days. I’ve moaned and groaned (and whined at times) while staring out frosty windowpanes at the icicles hanging from the eaves. I grip my warm coffee mug and settle in under my favorite fuzzy blanket to ponder ways to survive the apocalypse. Surely the sun will come out soon to warm up the ground and shoo away the snow that lays just outside my back porch. Then I realize something - just as God perfects and equips me for the work I’m to do throughout my life, so He prepares the earth through seedtime and harvest. He works in me through His Word as I feed on it daily for my nourishment. Nature does the same. It abides by the Word God spoke over it in the beginning. His Word is constantly working in the earth as one season effortlessly flows into the next. So, I don’t have to dread what fall brings, or even cry over the coming Winter. I am constantly amazed at God’s Word He never fails to perform. It promises that He will never leave me nor forsake me. That’s something to celebrate during every season!
Pray with me: Dear Lord,
Thank you for giving us the beauty of the changing seasons to enjoy. I make it my goal to find something about each one to love – even in winter, Lord, I’ll be thankful knowing that it’s necessary for the rest of creation to operate as it should. I intend to walk in your joy every day, relishing the sights and scents as the trees, flowers and the weather follow your lead. Thank you for these abundant blessings. In Jesus Name. Amen.
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Come to the Table About Connie
Her New Book Order for Christmas Gifts
Connie is a freelance writer, author and blogger who hails from Tennessee. She has a soft spot for Appalachia and has been known to climb a mountainside to get a story. Connect with her on Face book @Connie Clyburn and on Instagram @wisdom from the doublewide or via her website: http://www.doublewidewisdom.com
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n m u t u A Splendor All About the Table Autumn 2022-25
Give Thanks...
...relish all the good things this season brings! All About the Table Autumn 2022-26
Cherish the Memories ... If the vision of a Currier & Ives perfectly glazed and roasted large turkey in the center of your dining room table overwhelms your soul, then this Thanksgiving menu is for you. Remembering the mouth-watering aromas of grandma’s turkey and dressing, sweet potatoes and pumpkin pie are the traditional and cherished memories of Thanksgiving. This Thanksgiving enhance your traditional memories by serving it up sassy outside. If the weather is permitting, bring your family table outside in the midst of the falling multi-colored autumn leaves for this seasons Thanksgiving fare. Surprise your family and friends with a beautifully set table featuring a unique twist on these autumn colors, cobalt blue and orange. This sassy-scape blends the rustic with the refined, beginning with a navy tablecloth neatly tucked under a cobalt blue and cream paisley table scarf. Skip the paper plates and folding chairs, bring the good stuff outside for all to enjoy. Make a warm inviting statement at each place setting with the classic white plate, a blue floral salad plate and an orange-glazed charger. Assorted pumpkins with sprigs of bittersweet are wrapped gently around the cobalt blue centerpiece. Orange twigs, flowers and mini pumpkins burst forth like a sprouting branch from the base of the cobalt blue vase. As you are gathered together with your family and friends this holiday season, embrace the beauty of the moment, cherish the memories of the past while making new ones and remember that you are blessed and greatly loved. This is the season to relish every moment by being full of gratitude and giving thanks.
while making new ones...
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Thanksgiving Menu Autumn Salad Spinach Stuffed Turkey Breast* Stacked Sweet Potatoes with Praline Topping* French Style Green Bean Almondine Dinner Rolls Bartlett Pear and Gorgonzola Tart with Honey Toasted Walnuts* Pumpkin Pie in Spice Nut Crust* Apple Pie Dumpling Pastry* Southern Sweet Tea & Coffee *Recipes Featured
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Count Down Dinner Plan AT LEAST TWO WEEKS IN ADVANCE Plan menu and create grocery list. Purchase stock items and order any florals or speciality items. Plan your buffet table, table-scape, centerpiece, place-settings. Create "thanksgiving to go" boxes if desired. TWO DAYS BEFORE THANKSGIVING Make dinner rolls or purchase. Butterfly turkey breast for roll, prep spinach filling refrigerate. Prep vegetables for snacking-store in ice in refrigerator to keep crisp. Make cheeseball, store in refrigerator. Make salad dressing, store in refrigerator. Set table with serving dishes for placement. ONE DAY BEFORE DINNER Make sure you have enough ice for tea or beverages. Make desserts, refrigerate pear tart, apple pastry, pumpkin pie. Make turkey roll with spinach stuffing, keep refrigerated. Make stacked sweet potatoes & topping. Cover and refrigerate. Set table with dinnerware, centerpiece and place-settings with favors. DAY OF THANKSGIVING Layout butter for rolls for easy spread- jams. Make leaf crackers. Prep snack board and cheeseball on serving dishes. Bake turkey roll, stacked sweet potatoes. green beans almondine. Prepare salad, serve dressing on the side or toss with dressing. Bake or warm rolls. Whip heavy cream for whipped cream pumpkin pie. Make Ice tea and coffee. Place on buffet table or beverage center. Serve Dinner and Dessert. All About the Table Autumn 2022-30
Thanksgiving Sips & Snacks Autumn Leaf Crackers Roll out two refrigerated pie crusts, fill with dried cranberries, pecans and orange zest, roll crusts together, cut out with spring loaded mini leaf cookie cutters. (Williams & Sonoma) Bake at 375- 8 minutes. Yield: 3 dozen 1-1/2" crackers
Fall Harvest Snack Board Arrange fruit, pretzels, nuts, cookies on large snack board, dress up tangelos like mini pumpkins, celery stick or pretzel serves as stems. Apple Cider Punch 8 cups or half gallon apple cider or apple juice
1-1/4 cups orange juice 1/4 cup lemon juice 1/4 cup apple cider mix or to taste 4 cups ginger ale or sprite-served with cold punch only. Mix together, pour into decorative glasses, serve with chopped apples, slices, & cinnamon stick. Yield: 10-6 ounce servings More recipes @ lizbushong.com/fall All About the Table Autumn 2022-31
Spinach, Mushroom Stuffed Turkey Breast
Ingredients: 1-10 ounce package frozen chopped spinach, thawed and squeezed dry 1/4 teaspoon ground nutmeg 3 tablespoons olive oil, divided 2 tablespoons fresh rosemary, without stem, minced 3 tablespoons garlic, minced 8 ounces mushrooms, stems removed and chopped 1/4 cup chopped green onions, bulb and stems 1/4 cup dried chopped cranberries 1 cup corn bread crumbs* 1/2 cup butter, melted & divided 4 teaspoons salt & pepper, divided
1 cup chicken broth 1/2 cup butter, melted & divided 1-1/2 cups apple juice 1-3-4 pound boneless turkey breast * 2 yards of baking cotton string to tie breast Instructions: Preheat oven to broil to brown roast. Prepare roasting pan with cooking spray or line with aluminum foil. Prepare stuffing: Heat 1 tablespoon olive oil in large skillet over medium heat. Add green onion, rosemary, garlic, mushrooms, spinach and nutmeg. Saute' 5 minutes. Stir in 2 tablespoons apple juice and corn bread crumbs, salt and pepper. Set aside. Butterfly Turkey Breast* or ask butcher Sprinkle flattened breast with 1- 1/2 teaspoons salt & pepper. Spread stuffing
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Easy Turkey Recipe No More Early Morning Turkey Roasting... using a turkey breast makes it simple. Try smoking a turkey too! Instructions Continued -Turkey Breast mixture evenly over the breast, sprinkle with dried cranberries. On long end of meat, roll tightly into a log. Tie meat with string at 2 inch intervals. Brush meat with remaining olive oil and 1/4 cup butter. Place roll in roasting pan. Broil until browned. After browning, turn down oven to 325. Meanwhile, in saucepan, combine broth and apple juice together, pour over turkey roll cover with foil. Bake for 90 minutes, basting occasionally. Remove from oven, let stand.
Serve with pan juices if desired or brown gravy.
*Butterfly Turkey Breast: Turn breast on its side and sliced down the center, cutting almost but not through. Open the breast out flat and pound turkey to an even thickness with meat mallet. Season and fill as recipe directs. Yield: 6-8 servings For photos on how to butterfly go to lizbushong.com
Cover with foil for 20 minutes. Transfer to serving platter, remove string and slice into 1/2"-1" pieces. All About the Table Autumn 2022-33*
Stacked Sweet Potatoes with Praline Topping
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Stacked Sweet Potatoes with Praline Topping
Ingredients: 6 medium sweet potatoes, peeled and sliced 1/8 3 tablespoons sugar 1 tablespoon brown sugar 6 tablespoons butter,divided into 1 teaspoon per dish
Praline Topping 1 cup all purpose flour 1 cup oatmeal 1 cup light or dark brown sugar, packed 1 cup butter, room temperature 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 cup chopped toasted walnuts or pecans 1/4 cup coconut toasted Instructions: Preheat oven to 325 F. Lightly grease 6-6 ounce ramekins or custard cups with vegetable oil, place on baking sheet. Set aside. In medium bowl, combine all ingredients for praline topping, mix into crumble.Set aside.
Slice peeled sweet potatoes into 1/8-inch slices. Discard ends and small pieces. In ziplock bag, combine sugars, add potato slices. Shake to coat. Divide slices evenly among ramekins, overlapping slices to make a round shape. Stack 3 potato slices tightly and evenly in ramekins, add teaspoon of butter, then continue to layer slices extending 1/2" above the top of the ramekins. Top with foil. Bake for 30 minutes keeping potatoes covered with foil. Potatoes will shrink during baking which will allow room for topping that is added later. After 35 minutes, remove foil and add topping. Bake additional 25 minutes. Total baking time is 60 minutes. Cover with foil if topping begins to over brown. To serve: invert ramekins onto individual small plates or one large platter. Invert to make sure the praline is on the top of the baked sweet potatoes. Yield: 6 -6 ounce servings
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Bartlett Pear Gorgonzola Tart
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Bartlett Pear Gorgonzola Tart Ingredients: 1-9" Graham Cracker baked tart shell 5 ripe Bartlett pears-peeled, diced into 1/2" pieces 2 tablespoons lemon juice 4 tablespoons butter, softened 4 tablespoons all-purpose flour 4 tablespoons sugar 1/2 teaspoon salt 1/4 cup Gorgonzola or Blue Cheese, crumbled Garnish: 1/2 cup honey for drizzle & chopped toasted walnuts
to cool. Peel pears and dice into 1/2" pieces place in medium bowl. Toss lightly with lemon juice. Place pears in pre-baked tart shell. In a small bowl, combine butter, flour, sugar & salt forming a thick paste. Divide the butter mixture into pieces and scatter randomly over the pears. Sprinkle tart with cheese crumbles. Bake until pears are soft and cheese is lightly browned for 15 minutes. Garnish with a drizzle of honey and toasted chopped walnuts. Best served day made. Yield: 1-9" tart -8 servings
Graham Cracker Tart Shell 1-1/2" cups crushed graham crackers 3 tablespoons sugar 1/3 cup melted butter
Create a cute "To-Go box "as a party favor and great way for guests to take home leftovers...especially desserts. Order Your Labels Here.
Instructions Graham Cracker Tart Crust Preheat oven to 450. Lightly spray a 9" round tart pan with removable bottom with cooking spray. Mix all ingredients for crust, press in pan, bake 7 minutes, set aside
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Thanksgiving to Go!
All Time Favorite... Pumpkin Pie with Spice Crust
Fresh Whipped Cream
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Best Ever Pumpkin Pie ...guests will want more! Ingredients: Spice Nut Crust 1 cup all purpose flour 3/4 cup finely chopped pecansdivided (1/4 cups for garnish) 1/4 cup firmly packed light or dark brown sugar 1/4 cup + 2 tablespoons butter, no substitutes, melted 1/2 teaspoon ground cinnamon
Instructions: For crust, preheat oven to 375 F. Prepare 9" glass pie plate without handles. Lightly spray with cooking spray. Melt butter in microwave on high for 40 seconds until melted.
Pumpkin Filling
Bake at 425 for 7 minutes. Remove from oven, set aside until filling is prepared. Fill crust with filling and bake 350 for 50-55 minutes.
1-16 ounce can pumpkin puree tested Libby's 1-14 ounce can sweetened condensed milk 2 eggs, beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Garnish: Fresh Whipped cream and toasted chopped pecans
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Mix flour, pecans, brown sugar, and spices with melted butter. Toss to coat. Form crust by pressing mixture into glass pie plate. Form pie edges with fingers.
Pumpkin Filling: In medium bowl, add pumpkin puree, condensed milk, eggs, and spices with salt. Whisk together, then pour into partially baked spice nut crust. Bake at 350 for 50-55 minutes. Chill before serving. Whipped Cream: 3/4 cup chilled heavy cream, 2 tbsp. confectioners sugar, 1/2 teaspoon vanilla, whip on high speed until soft peaks form. Garnish pie. Yield: 8 servings
Apple Dumpling Pastry
Featured on the Cover!
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Southern Apple Goodness ... Ingredients: 1/2 package-17.3 ounce package Puff Pastry Sheets, thawed 4 Golden Delicious Apples-peeled and partially cored leaving bottom in tact. 1 cup light brown sugar, packed 1/2 teaspoon ground cinnamon 1/2 cup pecans, chopped fine 1/4 cup currents or raisins 2 tablespoons butter, melted Egg wash- 1 egg + 1 tablespoon water- 2 sticks cinnamon sticks Garnish: Caramel ice cream topping and vanilla ice cream Instructions: Preheat oven to 375 F. Spray 9" x 13 " baking dish line with parchment paper. Peel an partially core apples. Mix together brown sugar and cinnamon. Roll peeled apple in sugar mixture. Place apple on microwave safe plate, microwave for 3 minutes on high, repeat with remaining apples.
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Remove from microwave and roll apple in sugar spice mix again. With remaining cinnamon sugar mixture add pecans and currents. Fill core of apples with pecan sugar mixture. Drizzle apples with melted butter, place in freezer for 5-7 minutes before wrapping with pastry. Unfold the pastry sheet on a lightly floured surface. Gently roll pastry sheet into a 10" x 9" rectangle. Cut pastry into 9 (1" x 10") strips. Press the ends of 2 pastry strips together to make 1 (1" x 20") strip. Repeat with 6 of the remaining pastry strips. Cut 8 mini leaf shapes and stems from last pastry strip. Starting at bottom of apple, wind 1 connected pastry strip slightly overlapping the edges of the pastry to the top of the apple. Garnish with 2 pastry leaves and 1/2" cinnamon stick or pastry. Repeat with all apples. Brush with egg wash. Bake 30 minutes until golden brown. Serve with caramel sauce, ice cream. Yield: 4 apple pastry dumplings
Picnic Style
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Pimento Cheese Sandwiches
Lemon Curd Mini Bundt Cakes
Sweet & Savory Menu Tea party sized pimento cheese & cucumber sandwiches, mini veggie & hummus board, bite-sized sunflower cakes, cookies with strawberry pineapple peach mock-tail & bowl of fresh fruit. All About the Table Autumn 2022-44
Mini Veggie & Hummus Board
Tailgate Time
While the trunk was closed the spread was high above the ground. Perfect table top picnic without pesky ants to content with.
ilgating on a clo instead sed trun of open k in g t h Set out e back e linens & nd. serving from ho p ieces me. Add flowers colorful for stateme nt. Little details help cre ate mem ories.
t re
A refreshing twist on tailgating turned this Style sunflowerPicnic themed scape into a picnic.
y Style Se s s Staa Consider... c
The Sporty Solara was dressed up in sunflowers from seat covers to license plate which made the pretty setting for a tailgate picnic. While the tailgate is not at a stadium, the woodsy background made our picnic peaceful and relaxing. Sunflowers set the stage for the table top setting. Grounding the Sunflower plates & table runner featured a yellow&white check tablecloth folded just enough to cover the tailgate. Golden napkins with ringed cutlery completed the place-setting. All About the Table Autumn 2022-45
Sunflower Butter Cookies
Pimento Cheese Sandwiches Ingredients: 4 ounces cream cheese, softened 1/3 cup mayonnaise 1/4 teaspoon salt 1/2 teaspoon paprika 2 cups shredded sharp cheddar cheese 1-2 ounce jar diced red pimentos, drained and patted dry 12 slices marbled bread Instructions: In medium bowl, stir together cream cheese, mayonnaise, salt, paprika, add Lemon Curd Mini cheese and pimentos until well Bundt Cakes mixed. Spread cheese mixture on 6 slices of bread, top with remaining slice. Cut into 1" x 2" pieces or as desired. Wrap in plastic wrap and chill for picnic. Yield: 6 servings
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Strawberry Pineapple Peach Mock-tail Ingredients: 2 cups frozen organic strawberries, Pimento Cheese pineapple and peach fruit mixture Sandwiches 1/4 cup sugar or honey 1/4 cup fresh lime juice 2 teaspoons orange or rum extract 2 cups lemon line soda or club soda Mint sprigs, grapes, strawberries, orange and peach slices for garnish. Instructions: In blender, combine all ingredients, puree until smooth. Pour in glasses 3/4 full, add lemon lime soda. Garnish as desired. Yield: 6-6 ounce servings.
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Set a sassy mini 6" round board on the salad plate filled with assorted colorful crunchy vegetables. Cut carrots, celery, red, orange, yellow peppers, asparagus tips, snap peas into 1-1/2" strips to fit rim of board. Position around the center hummus on the board. Purchase hummus or make your own,
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Cucumber Sandwiches Ingredients: 1-English cucumber cut into 1/8" slices, (6 per whole sandwich) 1/4 cup softened butter 2 tablespoons Boursin cheese 12 slices thin white bread Instructions: Mix cheese and butter until smooth. Spread on 12 slices of bread. Cut English cucumber into 1/8" slices with mandolin, layer slices between two sheets of paper towel to drain juices. Sprinkle with salt. Place 6 cucumber slices on 6 slices of bread, add buttered tops. Press sandwich flat. Wrap in plastic wrap and chill. Before serving, cut crust edges off all sides of sandwich, then cut in triangles. Yield: 12 small sandwiches
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Sunflower Candy Cups recipe pg 53
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I N I M t Ei K A akes C M t d Bun
Curd n o Glaze m n o Le Lem Seeds with r e w nflo & Su
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Mini Bundt Lemon Curd Cake Ingredients: 1- lemon box mix 1 3-oz.package lemon instant pudding&pie mix 3 large eggs 1/2 cup vegetable oil 1-1/3 cups water 1 teaspoon grated lemon zest 1 teaspoon lemon extract Purchased Lemon Curd Lemon Glaze Toasted Sunflower Seeds Instructions: Prepare mini bundt cake pan, lightly spray with cooking spray, coat with flour, remove excess flour from pan. Preheat oven to 350 F. In large mixing bowl with paddle attachment, add first 7 ingredients, beat on medium speed 2 minutes to blend. Pour batter into pan 3/4 full. Bake at 350 F for 20-25 minutes on medium rack in oven. Cool cake before glazing. Fill each core of cake with lemon curd. Drizzle with glaze, garnish with seeds. Glaze: Mix 1 cup confectioners sugar, 1/2 teaspoon lemon extract, 1/2 teaspoon cream until smooth. Drizzle over cakes. Yield: 10 mini cakes
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Make it... Pretty
Sunflower BUTTER COOKIES
Pressed sunflower shaped cookies with chocolate center
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Sunflower Butter Cookies Ingredients: 1 1/2 cups butter, softened 1/2 cup granulated sugar 1/2 teaspoon salt 1 large egg 1-2 drops egg yellow food gel 1/2 teaspoon vanilla 2 cups all purpose flour Chocolate Frosting-purchased Instructions: Preheat oven to 400 F. Do not grease or line cookie baking sheet. In large bowl, cream together butter, sugar and salt. Beat until light and fluffy, add egg and vanilla, Beat to blend. Add drop or two of egg yellow food gel beat to mix. Add flour and continue to mix until flour is blended. Place dough in OXO cookie press fitted with sunflower disc. Pipe cookies on baking sheet. Bake cookies 7-8 minutes. Pipe chocolate frosting in center of cookies right before serving.. Yield: 6 dozen 1" cookies TiP: Chill dough before adding to press for sharp pressed cookies. All About the Table Autumn 2022-53
Do you love Peanut Butter Cups? You will love these ... Chocolate "Sunflower Butter" Candy Cups Dark Chocolate Sunflower Candy Cups Ingredients: 1-1/2 cups mini semi sweet dark chocolate chips 1/4 cup organic sunflower butter-purchased 1/4 cup toasted sunflower seeds-divided Instructions: Melt chips in microwave safe bowl, at 30 second intervals til melted. LIne mini muffin pan with liners, add 1/2 teaspoon of chocolate to each liner. In small bowl, add sunflower butter and 2 tablespoons sunflower seeds, mix, then add 1/2 teaspoon to each chocolate lined cup. Fill with remaining chocolate to top of cup, sprinkle with remaining seeds. Chill to firm. Yield: 12 candy cups
t s e v r a H l u f i t n Bou Bouquet... All About the Table Autumn 2022-54
...Inspires Beautiful Table
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Field to Table
Beneath outstretched limbs of a cherry tree, this fall setting sets the table with an abundance of natures finest blooms. A bountiful harvest of zinnias, sunflowers, rudbekia, bronze amaranthus and hydrangea create a lovely bouquet. The flowers were grown and hand picked from "Trails End Flower Farm" in Upper East Tennessee. To make the centerpiece, flowers are arranged in a small vase covered with fresh hydrangea leaves for a fieldto-table countryside look. A simple rubber band holds leaves to the vase. Inspiration for this farmhouse setting began with the vibrant field grown flowers, plaid linens and decoupaged chargers. Fall printed fabric cut one inch larger than the charger is brushed with Mod Podge® and applied to the charger. The fabric is transitional from early fall to Thanksgiving Dinner.
Photo-Arrangement-Table Top-Cake Roll-Lizbushong.com All About the Table Autumn 2022-57
Dark Chocolate Pumpkin Buttercream Cake Roll
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Dark Chocolate Pumpkin Buttercream Cake Roll 4 eggs 3/4 cup granulated sugar 1 tablespoon vegetable oil 2 tablespoon buttermilk 1 teaspoon vanilla extract ½ teaspoon ground cinnamon 3/4 cup all-purpose flour 1/4 cup special dark cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt
1/4 cup confectioner's sugar Pumpkin Buttercream Filling 3 tablespoons pumpkin pureetested Libby’s 1/2 cup unsalted butter 3 1/2 cups powdered sugar 2-3 drops orange gel food color 1 tablespoon pumpkin pie spice Garnish Ganache & Whip Cream 1 cup mini semisweet dark chocolate morsels 6 tablespoons heavy cream whipped Cream Fresh Whipped Cream 1 cups heavy whipped cream 3 tablespoons confectioners sugar 1 teaspoon vanilla Pumpkin Shaped Candy Garnish 1 package orange candy melts 1/2 teaspoon coconut oil mini pumpkin cookie cutter
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Instructions: Preheat oven to 350 F. Butter 15×10inch jelly roll pan line with parchment paper. Place eggs in large bowl; beat using electric mixer on high speed 5 minutes until thick and light in color. Slowly add sugar, oil, buttermilk and vanilla. In a separate bowl, sift together flour, cocoa, baking powder and salt. Slowly add to batter. Mix until well combined. Pour batter into prepared pan smoothing evenly with offset spatula. Bake 12-15 minutes. Sprinkle tea towel with confectioner's sugar, rub sugar into towel with your hands. Immediately turn cake on tea towel. Remove paper,roll cake into the tea towel, beginning at the narrow end. Let cool completely while you make pumpkin buttercream filling. Buttercream Filling: Place pumpkin puree, butter & food gel, in mixing bowl. Add confectioner’s sugar & spice to make a thick buttercream for piping consistency. Transfer buttercream to a piping bag with 1/2-inch opening. Assemble: unroll cake and pipe buttercream over top of cake. Roll cake into log, wrap in plastic wrap. Chill 1 hour. Make Garnish: Ganache In a microwave-safe bowl heat whipping cream at 100% power, for 30 seconds. or until mixture is hot but not boiling. Pour cream over mini chocolate morsels ,let the bowl of cream and chocolate stand for one minute before whisking together. Place chilled cake on a wire rack and place rack on a baking sheet larger than the rack. Pour the ganache over the cake until it is completely covered. Dollop with Whipped Cream Making Whipped Cream: In small bowl, add chilled heavy cream. Pipe whipped cream on top of the cake with tip #1M. Add autumn sprinkles. Candy Pumpkins: Melt orange candy melts, oil in microwave 30 second intervals, spread thin layer on baking sheet, cut out pumpkin shapes before melts harden.
Autumn Tables Create stunning centerpieces & placesettings for your fall tables. All About the Table Autumn 2022-60
Container How To: Display fall's florals in a pretty vase by wrapping a container with color coordinated wide satin ribbon and beaded wire. Double face tape holds ribbon in place. Sunflowers play key role in this setting, add one single stem to carry centerpiece to place setting.Repeat plaid in napkins. All About the Table Autumn 2022-61
Same Flowers ....Different Vase To Refresh Florals Change Container,.. Add Hydrangeas for Fullness
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As the leaves begin to turn brilliant shades of autumn colors, gather friends for a beautiful outdoor luncheon. Set the table in style with pretty china in rustic tones and napkin rings made from natural elements-acorns. Get complete instructions at lizbushong.com All About the Table Autumn 2022-63
Make a pumpkin centerpiece without cutting into pumpkin. Create a floral arrangement in a small dish, add to top of pumpkin after removing stem. Be sure to save the stem for future crafting needs. White pumpkin plates carries theme to place-setting. All About the Table Autumn 2022-64
Decorate All White For Thanksgiving Medium to small white flat & round pumpkins with dried hydrangeas make a lovely as well as simple table runner.
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Favors & Finishing Touches Create Mini Pumpkin Succulents with moss or remove faux pumpkin stem and add glass cabinet knobs for cute placesetting favors.
Make a Turkey Napkin Fold for Thanksgiving. Watch Video
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Recipe & Resource Index Snacks & Sips Autumn Leaf Crackers- 31 Apple Cider Punch-31 Fall Harvest Snack Board-31 Strawberry Peach Mocktail-46 Mini Veggie Hummus Board-47 Desserts Apple Dumpling Pastry-41 Bartlett Pear Gorgonzola Tart-36 Caramel Apple Lattice Cookies-18 Caramel Apples-19 Caramel Apple Pie in Skillet-20 Dark Chocolate Pumpkin Cake Roll-59 Home Made Marshmallows-14 Mini Lemon Curd Bundt Cakes-51 Pumpkin Spice Chocolate Chip Cookies-13 Pumpkin Spice Grahams & Mini Dippers-15 Pumpkin Pie in Spice Nut Crust-39 Pumpkin Shaped Candy Garnish-59 S'More Bar Essentials List-12 S'More Kabobs Photo-14 Sunflower Pressed Butter Cookies-53 Sunflower Candy Cups-53 Main & Side Dishes Spinach Stuffed Turkey Breast-32 Stacked Sweet Potatoes with Praline-34
Resources Apple Cinnamon Wreath-Inspired by Balsam Hill & Home is Where the Boat Is. Autumn Leaf Crackers spring loaded cookie cutters-White Pumpkin plates- Williams & Sonoma Big Board for Charcuteries-House of Hyacinth Reluctant Entertainer Oxo Cookie Press- Sunflower pressed cookies Thanksgiving "to Go" labels-Zazzle/Harlequin Diamond Store Thanksgiving White Gable Boxes-Hobby Lobby Sunflower Tailgate-Linens & Dinner wareMini Round Board- Mod Podge- Hobby Lobby Credits: Photos: Autumn Splendor& God's AutumnCanva.com Contributing Article- Connie Clyburn- Table Talk Devotional Sports Car- Sunflower Tailgate-Marie Jackson
Sandwiches Pimento Cheese Sandwiches-46 Cucumber Finger Sandwiches-48y Garnish
Recipe Development, Food Styling, Photography, Table-scapes, Florals and Creative Content/Articles by Liz Bushong
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Mini Hot Cocoa Bombs Photo & Recipe Lizbushong.com All About the Table Autumn 2022-70