Arlene loved holidays, and Thanksgiving was no exception. She would often tell stories of her dad leading the family in prayer before dinner, thanking God for their many blessings.
“Let them give thanks to the Lord for his unfailing love
and his wonderful deeds for mankind,
for he satisfies the thirsty
and fills the hungry with good things.” – Psalm 107:8-9
In this episode Arlene does something different. Instead of doing a full meal, she’s joined by Chef Debbie Squires from Fontana’s restaurant, who shows her some different Thanksgiving sides and desserts. First up is a tasty and tart cranberry-cherry pie, then smooth and savory pumpkin soup, and rich and sweet pumpkin crème brûlée. Yummy!
Cranberry Cherry Pie
Ingredients
Crust
- 3 cups sifted flour
- 1 cup shortening
- 1 tsp salt
- 1/4 cup iced water
Filling
- 1 can cherry pie filling
- 1 cup dried sweetened cranberries
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 400 degrees.
- To make crust: In a bowl, place flour, shortening and salt and with a pastry cutter, cut into pea sized morsels. Add iced water slowly to form dough ball. Wrap and refrigerate for 20 minutes to allow gluten to react.
- Meanwhile to make the filling, in a bowl combine all ingredients and mix to blend. Set aside.
- Divide dough roll in half. Roll each half between two sheets waxed paper to make 2 (10-inch) crusts. Line a 9-inch pie plate with dough and pour filling into crust. Make a few steam-vent slits in top crust and place over filling. Trim and flute crust. Place in preheated oven and bake for 40 to 45 minutes. Makes 1 pie. Enjoy!
Pumpkin Soup
Ingredients
- 1 onion, minced
- 4 ribs celery, minced
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes
- 1 tsp curry
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can pumpkin (29 oz)
- 4 cups chicken stock
- 2 cups heavy cream
- fresh chives (for garnish)
- sour cream (for garnish)
Instructions
- In a hot pot, melt butter. Add vegetables and spices and saute for 5 minutes, until they begin to soften. Add pumpkin, and saute another 5 minutes. Stir in chicken stock.
- Cook over medium heat for about 1 hour or until vegetables are cooked through. Stir occasionally to avoid burning. Stir in cream, and bring back to a simmer.
- For a chunkier soup, serve as is. For a smooth soup, puree in batches in a blender. (Do not over-fill blender, as hot soup will expand and blow the lid off as it blends!)
- Soup can be served in bowls, but for an extra special touch, it can also be served in hollowed-out and cleaned pumpkins! Garnish with sour cream and snipped chives. Makes 10 to 12 servings. Enjoy!
Pumpkin Creme Brulee
These little custards are rich, sweet, and irresistibly delicious.
Ingredients
- 3 cups heavy cream
- 1 Tbsp vanilla
- 1 Tbsp pumpkin pie spice
- 1 can pumpkin (15 ounce)
- 8 egg yolks
- 3/4 cup sugar
Instructions
- Preheat oven to 300 degrees.
- In a medium saucepan, heat cream, vanilla, pumpkin and pie spices to scalding or just simmering. Set aside.
- With a mixer, beat egg yolks with sugar until it becomes light yellow in color and sugar is dissolved. To temper custard, take 1 cup of hot pumpkin mixture and slowly pour it into the eggs, whisking constantly. Then, gradually add egg and cream mixture back into the pan, whisking constantly. This helps slowly raise the temperature of the eggs without causing them to curdle.
- Fill 6-ounce ramekins or ovenproof bowls 3/4 full with custard mixture. Place in large cake pan, filled half-way with hot water. Bake in preheated oven 45 to 50 minutes or until set. Remove from water pan immediately. Serve warm or place in refrigerator and chill thoroughly.
- When ready to serve, preheat your oven broiler to 500 degrees. Create the sugar crust by dusting each with 1/4 to 1/2 teaspoon sugar, then place oven-proof ramekins on a metal sheet pan on the highest oven rack under the broiler. The sugar will begin to melt, then turn brown. Remove the sheet pan before the sugar gets to medium-dark brown. (The sugar can burn very quickly and every broiler is different, so watch them very closely!) Allow sugar to cool into a hard sugary crust. Makes about 6 servings. Enjoy!
Transcript
- Well hello, family. And might I be, well probably not the first, but one of the first to tell you Happy Thanksgiving. We’re so glad that you joined us today because we’re gonna do something really different. There’s no turkey, there’s no mashed potatoes, there’s no dressing. Yes, this is Thanksgiving. It’s a little different. We have a chef from Fontana’s restaurant in Manor, PA, Debbie Squires. She’s here and she’s gonna show us some interesting things for a variety of something to do different for desserts and also a wonderful pumpkin soup. You’re not gonna wanna miss this. This girl’s great, she’s good. And I’ve tasted her food and it’s delicious. We’ve been there and we really like it. Besides my Josh, my nephew, he works there, he buses. So we’re really proud of him, and we really like the restaurant a lot. But what I wanna tell you today is, you know, Thanksgiving, our hearts sometimes turn toward being thankful, or thinking, “I really do have a lot to be thankful for.” You know, it should not just happen one day in a whole year. Thanksgiving should be an attitude of your heart all year long because I can’t think there would be anybody out there that couldn’t wake up in the morning, sit on the side of the bed, and say, “God, there’s a lot I have to be thankful for.” That we live in this country is the first thing. If you were raised in a Christian home, that’s another thing. Let me tell you what the scripture says. This is out of the “Book of Psalms,” and this is 107. And I’m reading out of “The Living Bible,” and it says, “Say thank you to the Lord for being so good.” I like the way it puts it. “For always being so loving and kind. Has the Lord redeemed you? Then speak out. Tell others he has saved you from your enemies.” Further in the chapter, it says, “Oh, that men would praise the Lord for his loving-kindness and for all his wonderful deeds. Let them tell him thank you as their sacrifice and sing about his glorious deeds.” Then it says, “Oh, give praise,” this is in chapter 109. “Oh, give praise. Oh God of my praise, don’t stand silent.” And he tells you that this is what we should be doing, is thanking God. So could we make it a concerted effort this Thanksgiving, before the family digs into the wonderful feast that you’re preparing, could you make sure that you pause and say a prayer of Thanksgiving with all your family, the little ones, and the big ones, everybody together? And then, not just do it on Thanksgiving day. How about the next day, and the next day, and the next? The thankful heart will always be blessed. And that’s what I want for you, family. We’ll be back in just a minute, after a hint, to meet Debbie Squires. Stay tuned, please. Here’s today’s “At Home” hint. To eliminate soggy pie shells, spread a thin layer of butter on the pie plate bottom before putting the dough in. And when using a cream pie filling, coat the crust with a granulated sugar before adding the filling. This will eliminate a soggy crust. If you’ve got a helpful hint, we wanna hear from you. Send your hint to “At Home” hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, we’re in the kitchen and you look like the chef or the bride, I don’t know which one ’cause she’s all in white. But you look great, Debbie, welcome!
- Thank you, thank you very much.
- We’re so glad you could be with us today. Yeah, you deserve a round of applause for that ’cause this is not as easy as it looks, is it?
- No.
- You’d rather be back at a kitchen somewhere, whipping up stuff.
- Oh, any day.
- Well, I’m glad that Fontana’s allowed you to come today.
- I’m very thankful that they did also.
- Yeah, and that’s a great restaurant there.
- Thank you very much.
- It’s really good because like I said, Josh works there too. Isn’t he the best?
- Oh, I love him.
- He’s a sweetheart.
- I absolutely love him.
- He goes the extra mile, doesn’t he?
- Yes he does, yes he definitely does.
- What are we making first?
- Okay first, we’re gonna start off with a cranberry cherry pie.
- Cranberry and cherry.
- Right. Now, what I suggest to use, just to buy regular pie filling.
- Right.
- Nothing fancy.
- Like from a can, right?
- Right, from a can.
- Now, is this one or two cans?
- That is two cans. Now, these dehydrated or sweet and dried cranberries, I suggest you buy these. You can buy them regularly dried, but you don’t want to buy the regular dried ones that aren’t sweetened. Make sure it says “sweetened.”
- So it says it, right? Let’s show that to the camera. That says it, right on the top of that package. It says “sweetened” right here. So that’s the kind you want.
- ‘Cause these tend to be a little tart.
- Well cranberries are tart, aren’t they?
- Right, right.
- Okay, so you have two cans. And we are we making a great big pie, a 10-inch, a nine-inch?
- It’s a nine-inch, but it’s pretty full.
- It’s full, yeah.
- I like my pies very, very full.
- Yeah, I do too, I do too.
- So basically, it’s about a cup of the dried cranberries. One teaspoon of vanilla.
- This is vanilla, just regular vanilla.
- Vanilla extract, right. Now, you could use any kind of pie crust recipe. You could buy the pre-made ones. I like the homemade ones ’cause I feel there’s no excuse, but-
- Well if you’re a chef, you would feel that way. Me, I use a refrigerator.
- Everybody feels differently. I do like vanilla in my filling.
- What does it do to that?
- It just gives it a unique flavor. You will notice it when you eat it.
- [Arlene] Okay.
- Also in the pie crust, if you’re making your own pie crust, I tend when you put the water in the pie crust to add the liquid, I tend to put a teaspoon of vanilla in with that water.
- [Arlene] Do you?
- Oh, yes. And also, a little trick, a dash of cinnamon.
- Cinnamon, oh! In no matter what kinda pie, or just in fruit pies?
- Fruit pies.
- Fruit pies, okay. Now, cream pies, you can make it a little different, and have the cinnamon, or the nutmeg, or what have you.
- See because I noticed that in this pie shell that you have-
- Right, you could see the cinnamon, right.
- Now we’ve included her pastry recipe too. When you get your newsletter, you’ll see that we included it.
- It’s easier if you fold it in quarters.
- [Arlene] Ah!
- That way, you can control it a little bit better.
- [Arlene] This is very easy to deal with, huh? It’s very pliable.
- Right. Now any excess of course, you want to cut off any excess.
- Or if you have kitchen shears, that works too, huh?
- Right, that works a little faster.
- Yeah. But, this is basically it. Then you crimp your pie. Do you wanna start-
- You want me to do that?
- Do you wanna start crimping the pie? And I’ll start the soup. I just roll the top crust underneath.
- Underneath to seal-
- You know, your basic crimp.
- I’ll do the flute.
- And then after you’re done, I do vent it.
- Yeah, you have to.
- Alright, now over here in this pan, we’re-
- Okay, this is the pumpkin soup she’s starting now.
- Yeah, we’re gonna start the pumpkin soup. Now, I have what amounts to is 1/2 of a stalk of celery.
- Stalk?
- A stock, a whole stock, about 1/2, okay? Now, when they’re individual, they’re called ribs.
- Ribs, right.
- This is 1/2 of a stalk.
- Okay, I gotcha. I suggest you use the leaves, you use the center leaves, especially because they are very, very sweet.
- Very tasty, yes.
- One stick of butter goes in there. You notice the pan’s a little hot, you want it hot.
- Yeah, you do.
- Because there’s a lot of liquid that comes out of these vegetables.
- Now you did those in a food processor, right?
- Right, right. It’s one onion, 1/2 of a stalk of celery.
- [Arlene] Okay.
- Now, this will feed basically six to eight, it depends on-
- [Arlene] How big their appetites are.
- Exactly.
- You know, I had two brothers growing up and they were big eaters. And man, they say this’ll feed eight, it never happened, lucky if it got four.
- Well, if I tell you it’s gonna feed eight, it will truly feed eight.
- Yeah ’cause you’re generous portions out there at Fontana’s.
- Yes.
- How long have you been there?
- We’ve been there, it will be three years in December. And I’m really looking forward to the third year coming up here. We really haven’t altered the menu too much.
- But you have a variety, my goodness.
- Yes, I run different features throughout the week. I call it every day is a new adventure. So it depends on-
- [Arlene] Well you truly like what you’re doing and that shows.
- [Debbie] I love what I’m doing.
- Paul and I had dinner there. And is it the rib eye that you make that’s so good there?
- Oh, yeah.
- Their rib eye steak was incredible. Paul was like…
- Yeah, and I hand cut all the steaks on premises.
- Do you really?
- Oh yes, all the meat is hand cut-
- You should come back and show us butchering sometime.
- Oh, I could do that too. You would be too, too surprised.
- Okay, so how long do you let that go?
- I basically sweat it off. Let me turn this up real good, there we go. Basically sweat it off. It’ll get maybe 10, 15 minutes, okay?
- “Just sweat it off” means you don’t get any brown, you’re just getting rid of juices.
- Right, I just want to help get some of the liquid out so it’s not as watery. Now into this-
- Alright, I’m done with this. Why don’t you do the slit, and then we’ll put it in the oven?
- Okay.
- So you just do a slit from side to side, huh?
- Right. Now, I do the little leaves things.
- Oh, okay.
- But I like to wipe off my knife in between.
- So you don’t get that on top of it.
- Right. Like I just did that one.
- Okay, and we don’t put anything on top of this?
- Nope, nothing.
- And it browns?
- When it comes out of the oven, I’ll show you.
- It’s a heavy pie.
- When it comes out the oven, I hit it with an egg white wash and sprinkle some granulated sugar when it’s still hot.
- Oh that cooks it enough, okay.
- Yes, that’ll be fine.
- This is going into a 375? Is that what you said, 375?
- [Debbie] Yeah, 375 in the oven, roughly about 50 minutes.
- 50, okay.
- Yeah, about 45 to 50 minutes. It depends on the oven, all ovens vary.
- Sure.
- Now, you will notice a lot of pies are cooked at a higher temperature.
- Right.
- I don’t personally like to do that because the edges get too brown. I find it if you kick it down a little bit, if cooks it thoroughly.
- See I do mine, start ’em high 15 minutes, then I drop it.
- Right.
- ‘Cause I do like that brown crust. It’s all according to what you like.
- Yes, exactly.
- [Arlene] Nothing’s right or wrong, it’s just what you like.
- Now this soup is extremely easy. It’s what I call a dump recipe. I’m a dump cook, okay.
- Okay, that’s good.
- I had to refigure my recipes in order to figure them out for the-
- ‘Cause you make it by gallons when you make it for the restaurant, right?
- Uh yeah, do I ever. So we can go ahead and start dumping the rest of this stuff in. Even though this isn’t quite ready yet, we can finish letting it cook.
- So you would cook that just a little bit longer to render out more of the…
- Right.
- It’s gonna be fine anyway, right, we’ll be okay.
- Yeah, exactly. Now this is a different recipe also because most people, they hear pumpkin soup, well what’s pumpkin? They think it’s gonna taste like pumpkin pie. However, it’s not. It’s got a little bit of a kick to it. It’s not too bad.
- Let me get a scraper.
- I have one right here.
- Oh, you have one? How ’bout I scrape while you go to the next-
- Okay, you can do that.
- Now, we put it in here. It’s gonna be savory, isn’t it?
- Right, you’re right, it’s gonna be very, very good.
- Yeah ’cause I always think with pumpkin, it’s gonna be sweet, not-
- Let me grab the cream out.
- Okay. This is gonna be a creamy soup, pumpkin soup. We’re gonna take a break. When we come back, Debbie’s gonna put the rest of the soup together. And then, a dessert that you’re gonna love, I know you will. We’ll right back in just a minute. If you’re just joining us, we’re having our Thanksgiving program today, and I have chef Debbie Squires. And you’ve just corrected me that the restaurant… I thought was in Manor, it’s in North Huntingdon. So that’s kinda close though, isn’t it?
- Yeah, it’s a stone’s throw away.
- [Arlene] Okay, we’re making pumpkin soup, and what are we doing here now?
- I added four cups of chicken stock, or you could use water and base and a tablespoon of base.
- Oh, okay.
- It’s you know, whatever you have. Some people have the canned chicken stock, and that’s fine also.
- Look how creamy that’s looking already.
- Right.
- Now we know this is the good stuff here, right?
- Yes, this is two cup of heavy cream.
- [Arlene] Heavy cream, not-
- Straight to the heart. If you have a condition, please don’t use heavy cream, use-
- [Arlene] How about the light cream?
- You can use light cream. You can use half and half, but if you use half and half, you have to temper it first.
- Yeah, because it will-
- So it doesn’t curdle on you.
- You’re right, you’re right. What else?
- Alright, now we need one teaspoon of the curry.
- Oh, curry, okay.
- This is like I said, it’s a little bit different than you’ve ever had.
- Yeah, ’cause you don’t think of curry with pumpkin.
- I’m gonna go a little bit more.
- [Arlene] A little extra.
- Just because I think it needs it.
- [Arlene] Okay, and you can do a little bit more of that ’cause our guys like this stuff.
- Good.
- There’s one for the pot.
- And the recipe I have is a quarter teaspoon, but the problem is it depends on everybody’s taste.
- And you can adjust it, huh?
- And what have you.
- The salt and pepper, and that’s basically it. I am gonna throw a little bit of garlic in here. And I usually use minced garlic, and I’m a stickler for fresh garlic.
- [Arlene] Oh you don’t use the-
- So, if you could please use fresh, it does make a difference.
- [Arlene] About a tablespoon or so? About a tablespoon.
- Yeah, a tablespoon.
- Oh, that’s a clove. So if you have a big clove, a little clove, whatever.
- Now again, one’s a ball, one’s a clove, so for the average person. And this is just basically let it simmer for about 1/2 hour, 45 minutes, till it thickens up.
- [Arlene] And that’s it.
- And I tell you, when I made this the other day at home, it really only took about 20 minutes for the whole thing.
- [Arlene] Really? That’s great!
- It wasn’t bad at all.
- Okay, good. Now we’re gonna start on the creme brulee. This, you’re gonna love.
- I need this.
- You need this, okay.
- I need that cream, please.
- Cream.
- This gets three cups of cream.
- Three, okay. I hope you’re gonna try some of these ’cause this will make a different Thanksgiving. We always have the pumpkin pie. We have this, we have that, but this is a little different. And we try to bring you something a little different because we don’t wanna get in a rut, we don’t want it to be the same old. And people have favorites, but I think it’s nice to try new things every once in a while along with the favorites.
- It really is.
- [Arlene] Okay, now what are we doing?
- Alright now, Arlene, if you would please.
- Okay.
- Would you take this and beat these till they’re a lemony color? You’re gonna add 3/4 of a cup of sugar.
- With a whisk or what?
- The mixer.
- Oh, the mixer. Oh, we got the big guns out today, folks. Oh yeah. They’re letting me use this big equipment stuff here. Okay, how many egg yolks is this?
- [Debbie] That is eight egg yolks.
- Eight egg yolks. That’s, you know, separate the whites and the yolks.
- Use the whites for another pie or what have you. It’s 3/4 of a cup of sugar.
- 3/4s, okay.
- [Debbie] You wanna mix that thoroughly.
- This will get lighter and lighter in color.
- Right, as you go.
- Okay. And what are you doing over there?
- I’m just heating up the cream till it reduces down a little bit. Let get some more heat here.
- Maybe we should talk about the ramekins while that’s heating up a little bit, so they know what to expect.
- Right, now a ramekin… Let me show you one. This thing right here, this thing is called a ramekin. You can get them at any kitchen supply store. You wanna get something that is oven-proof. This is a smaller one, this is a six-ounce one. They have all different sizes. You go according to your family. A little bit thicker and then that will be done.
- Okay.
- But like I said, it’s hard to find. And I’ll tell you, if you go to all these people that are garage sale people… That should be done right there.
- Okay, you sure?
- Yeah.
- ‘Cause I can make it go more.
- [Debbie] No, that’s fine.
- Okay. You get a lot of those people that are garage sale people-
- Yeah, you can pick them up there, can’t you?
- Right. You know, you’d be surprised what you could find. Especially-
- I have bought a lot of stuff.
- The older kitchenware, you know, the old pieware ’cause they have small custard dishes. Creme brulee is basically a custard.
- Right.
- And that’s all you’re doing. Now to this, I’m going to add 1 1/2 teaspoons of vanilla while that’s cooking.
- And you have to use good vanilla, huh? You don’t wanna use the imitation stuff.
- Pure vanilla, pure vanilla, it’s very, very important that you use pure vanilla.
- Okay, well what else?
- Okay, the sugar, the pumpkin. Okay, now once this gets hot and comes to little more of a boil, we will temper the eggs into this.
- Okay.
- I’m just waiting for this.
- Do you need a spoon or… Oh, you have your… Okay. Well look, this is already coming up nice, isn’t it?
- Yeah.
- ‘Cause you can see the heat coming in there. You don’t use any like cracked red pepper flakes in your brulee, do you?
- No. No garlic either.
- Just checking! Yeah, no garlic, aw!
- No garlic either.
- Hey, but there’s a thought.
- I mean, this is a very, very simple, simple recipe. There’s very few ingredients. And I tell you, if you take the extra time, again it’s very important that you have a heavy, heavy sauce pan.
- Yeah.
- This isn’t the prettiest pan, but it’s the best pan that works for the creme brulee.
- It works, okay. So basically, walk us through ’cause we’re a little short on time.
- Okay, so what I will do now. Say this was…
- How much pumpkin is it?
- That is a 15-ounce can of pumpkin.
- 15-ounce, okay. You wanna temper these?
- Yes, I’m gonna temper those eggs. I’m gonna show you how I do this.
- Okay. Yeah. And the reason why we temper those is because if you didn’t-
- So it doesn’t scramble the eggs.
- [Arlene] We’d have scrambled eggs with our creme brulee. We don’t want that.
- Right, and you don’t wanna scramble the eggs.
- Does it matter how much of that you put in there, or is it just until they get warmed up a little bit?
- Yeah.
- And then you’re just gonna pour it.
- Pour it all together.
- [Arlene] Look at that.
- Then, I put in my 50-ounce can of pumpkin. I already have the vanilla in there.
- [Arlene] It gives a good flavor.
- Right. And you cook this maybe for… Once you temper the eggs and put the eggs in there… Thank you.
- Sure.
- You will cook it maybe another two to three minutes, depending on… The best way to do it is if you put a spoon in it, where it coats the back of a spoon.
- [Arlene] The back spoon of the spoon. I gotcha, okay.
- Alright.
- [Arlene] Then you do it in a water bath, right?
- Right.
- Let’s show what that water bath’s all about, okay?
- That’s called a bain-marie.
- Bain-marie, yes. Is there a difference between a water bath and a bain-marie?
- No, it’s the same thing.
- Same thing, that’s what I thought it was.
- Fancy terminology, that’s all.
- We’re using French, okay?
- Now I just take a regular pan, fill it about halfway, maybe two inches with water, and you’re gonna put your ramekins right in there.
- So those little ones.
- Right, and it will bake right in here.
- Okay.
- So you’re gonna fill them. Do you fill them clear to the top?
- Just about.
- Almost to the top, okay.
- Then they bake. Now I have it originally, I have it as 45 minutes, but I noticed these ones I’ve baked earlier, they only took about 20 minutes.
- Really? And what’s the temperature?
- That was at 325.
- Then you let them get cold, right?
- Right.
- And then what do you do?
- And then, I will flame them with a torch. But most people don’t have a torch-
- With some brown sugar?
- No, you put regular white sugar.
- Oh regular white sugar, okay.
- White sugar on. You can flame it under the broiler, you can put ’em under the broiler to melt that sugar, or if you have a torch, a torch works fine.
- Great. Okay, you know what? We’re gonna take a break. When we come back, we’ll be in the dining room with everything she’s made today. And remember, all the recipes are available, and here’s how you can get yours. Please, be sure to send for the recipes because the whole month’s worth of recipes are in the newsletter. And if you want the pumpkin brulee, or the cranberry cherry pie, or the soup, I tell you what, if you were here, you would be writing for those recipes ’cause the smell is awesome in this place. And thank you so much, Debbie, for doing this. I know it’s a lot extra work for you, but this is a wonderful way to celebrate Thanksgiving with friends, with family. It’s what it’s all about.
- I also wanna make a note that I forgot to tell you to put one table spoon of pumpkin pie spice into the brulee.
- Right. But that’s gonna be in the recipe when you’re… Look how beautiful they are, and all she did was she sugared the top, like she told you, and then she used a torch. but you can also do them in the broiler. And that makes about 10 that size, the recipe she gave you today makes 10 that size. That’s a lot. That’s nice for like your company-
- A nice gathering.
- And something the next day too, if you have any left over. And there’s her pie down there. But look at this, is that the most scrumptious looking… Ugh, I tell you what, somebody said, “A scoop of ice cream on that and you’d be over the edge.” And you know what, that would put me over the edge, but this would too because look at that pie. That is so flaky. I can’t believe how beautiful that crust is. Nice and flaky. And look at all that wonderful filling, and it doesn’t run. You can see it’s delicious, absolutely delicious, and absolutely vibrant in color. You’re gonna wanna be sure to add that. That’s kinda nice for the pumpkin too because it kind of balances it out. You know, ’cause everybody’s doesn’t like pumpkin, let’s face it. I don’t know why. And then next to that wonderful pie is our soup. And you can see that makes a whole lot. We just hollowed out the pumpkin, we slid a glass mixing bowl in there, decorated around, and put our pumpkin. The nice thing about that is you take the bowl out and throw everything away. Don’t even have to worry about it. That’s the nicest part, the cleanup is easy on that. But that could be the centerpiece in your table, that could be on your side server, whatever. Just get a little creative and let the kids get involved. We just put some grapes around the edge. Beautiful candles that we have. Pull out those nice linens that you have. Keep the colors of fall, the orange, the rich colors, the oranges, the browns, the greens, the golds. Look at this table, it is absolutely vibrant with color and we’re so happy. Thank you again, Debbie.
- You’re more than welcome. Thank you for having me.
- It’s just so wonderful to have you here. And we wanna thank Fontana’s, and that’s on Pennsylvania Avenue?
- In the Straw Pump area of North Huntingdon, PA.
- Okay, and it’s North Huntingdon, I got that wrong the last time. But we’re glad that you joined us. Thank you to Fontana’s, we’ll be there soon again. And thank you for joining us, it’s always wonderful. Be sure to join us the next time because it just wouldn’t be the same without you. Happy Thanksgiving, family. The Lord bless you, keep a thankful heart.
- [Announcer] Furnishings provided by Levin Furniture, featuring Lane’s Country Living Collection. Food provided by Jordan Banana company, wholesalers of fresh fruit and vegetables, in Dravosburg, Pennsylvania.
- [Announcer 2] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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