Final Count and Small Business Saturday!

Because you asked-I will give you the final numbers from this year’s Thanksgiving(just Wednesday)! 85 pies, 6 cheesecakes, 5 layer cakes, 10 turtles, 66 cookies, 10 Turkeys, 1 Giant sea turtle, 10 dzn cookies, 13 bags of pigs and then all the little add ons like rolls, brownies, fruitcakes, cornbread cupcakes, etc. Shawn and the pie mobile spanned 3 counties 2 days in a row and Mom and I held down the Island front. A lot of coffee was consumed by all!  Thank you again for letting our family help feed yours this Thanksgiving!  It definitely took all hands-on deck! At one point Connor and Shawn tried to hide from me.  A special thanks to Ms. Weez for helping with the boys, Jade for decorating and turkeys and bedazzling the tchtochkes and Mom and Shawn for keeping up with the “sheer epicness” of it, as Logan says!
(On a side note, at one point on Wednesday, Mom and I had been peeling more apples, there was a veritable Stonehenge of butter on my table, the oven was on, the mixer was on and there were empty pie pans EVERYWHERE and this baboon walks in and says to Mom, “Is any of this fresh?”.     Yes, I let him live, but only because it was Thanksgiving.)
This Saturday is Small Business Saturday and we have so many friends participating-it should be great fun! QuarterMoon Books is having a massive wine sale http://quartermoonbooks.com/upcoming-holiday-events/, Crescent Moon Gallery will be having some wonderful sales and a wine pairing http://www.crescentmoonnc.com/ and Pomegranate Books is having a bit of a Wonka Saturday! In addition to Sheila Boneham https://www.facebook.com/events/549008168524167/ there will be other authors on hand AND hidden thru-out the Sugar Island baked goods there will be 5 GOLDEN POMEGRANATES! They are all Pomegranate Books gift certificates, 4 for $5 and one for $20-they are tucked inside either the Pomegranate Books coffee or Pomegranate Books granola! Good luck to the lucky finder!
At our personal Small Business Saturday party on the Island we will be having a lovely sale! All pickles, jams and salsas are buy one get one for $3.00 and this is a mix and match deal! All Singing Dog Vanilla products are 25% off-this NEVER happens in ANY universe by the way. And finally, all our custom flavored coffees will be $12.00 a lb-meaning two bags for $6.00! While we would LOVE to see your smiling faces, of course, for those of you on our delivery route you are welcome to call in your order and we will deliver it or drop it to your delivery station next week to take advantage of this ONE DAY SALE!
In the meantime, I have some new recipes for you to try below since I know everybody is ready to think about MORE FOOD!
Island Blues Cheese Ball
1 pkg.  (8 oz.)  Cream Cheese, softened
 1 cup sharp shredded Cheddar Cheese
 4 oz excellent Bleu Cheese (I also really like the goat cheese bleu from Nature’s Way in Hampstead!)
3/4  c. chopped Rum Island BBQ Pecans
 Cream all cheeses together in a stand mixer or with a hand mixer till smooth and combined. Shape into a ball and roll in the chopped pecans. Allow to stand in fridge at least 24 hours to get the full flavor developed! Serve with crackers, crostini and veggies.

Sugar Island Sweet Potatoes

Ingredients
Sweet Potatoes:
4 pounds dark-skinned sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup cane syrup (from Twin Creeks Farms)
1 stick butter
1/2 teaspoon Vanilla Salt
2 teaspoons grated orange zest

Streusel Topping:
1/2 cup butter, at room temperature and cut into pieces
1/2 cup light-brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted Sugared Pecans or Candied Cream Pecans
2 cups miniature marshmallows
Directions
Preheat the oven to 375 degrees F.

Sweet Potatoes:

Arrange the potatoes in 13 by 9 by 2-inch glass baking dish. Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Stir in the orange zest. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil. Bake for 50 minutes, and then remove the dish from the oven, remove the foil, and bake until the potatoes are tender and the syrup has thickened slightly, basting occasionally, about 20 minutes.

Streusel Topping:

Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles or in a cold bowl by hand. Transfer the mixture to a bowl, then add the marshmallows and toss to combine.

Raise the oven temperature to 425 degrees F. Remove the baking dish from the oven and cover the potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes.

http://wilmingtonfavs.com/2013/11/26/hanukkah-thanksgiving-collide-try-hamanta-cheesecakelets/

About these ads

5 thoughts on “Final Count and Small Business Saturday!

  1. Wow – you and yours have been SUPER busy — twas fun reading you blog — have just recently put your blog on my email — why didn’t I do that sooner???????? I guess you won’t have much time from now until Christmas — hope your small business Sat goes well — I’m doing the sm businesses here in Decatur on Sat!!! Don’t work too hard — D.

    Donna Meinhold dnmeinhold@aol.com

  2. For a small town, small business, small young girl – that is one BIG magic mountain of creation! & I’ll be making that tater recipe for a birthday boy at the home (whose family ditched him on T-day.) THANK YOU!

    • Susan,
      Thank you for adopting the folks in that home. Your special brand of mischief, magic and warmth fills such a hole. Thank you for all the lovely things you do. I miss our coffee chats-IMMENSELY!

      • hahhah thank you Sambelina…STILL surreal that you’re not on Front. #* What!? No grizzled old crafty misanthropes wearing rose-colored glasses in Topsail to chat with? hahahha but I do like hanging at the HOME. & they love my Cerro Gorda Blueberry “Wine-Ins” with baked goods on the side.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s