Innholdsfortegnelse for October/November 2022 i Country Woman

I don’t normally like to play favorites. But if I’m being honest, fall is unquestionably my favorite season. The trees lining my street turn every shade of yellow, orange and red. I can take long walks without worrying about sunburns or mosquito bites. And, I’ll admit it, I sprinkle pumpkin spice seasoning on everything. Fortunately, this issue of Country Woman is chock-full of autumnal recipes. “Give Thanks” (page 35) features five elegant dishes perfect for Thanksgiving. “Pass the Syrup” (page 40) spotlights four maple-flavored desserts. And an award-winning cinnamon roll recipe, perfected by an Iowa farmer with a sweet tooth, appears on page 33. Amazing food isn’t the only thing I like about autumn, though. It’s also the perfect time of year to cozy up with craft projects. I can’t…

Tell us about yourself. I’m a retired adult educator and medical administrator. I like being retired because I get to spend time with my grandkids. What are your hobbies? I’m an avid knitter and I also like embroidery, quilting and cross stitching. I love to bake, especially when my grandkids are visiting. I enjoy gardening, and sometimes I preserve and can the fruits and veggies that I grow, which I also share with neighbors when I can. What’s your favorite way to spend a weekend? I like attending farm markets, taking long Sunday drives and relaxing outside in the summer. There is so much to see and do in Nova Scotia, from community events to craft and yard sales. My husband and I feel like every day is a weekend!…

Vanessa Vales and her husband, Javier, bought a 1951 ranch house as a foreclosure in 2013 and spent a year and a half renovating the Georgia home from top to bottom. “Planning the kitchen was my favorite part,” Vanessa says. Her husband and son, Javier Isaac Jr., worked together to bring her vision to life, building a corner pantry and banquette seating to maximize the room’s relatively small footprint. They also installed new flooring, cabinets and appliances, plus a subway tile backsplash and floating shelves. “We love the results,” Vanessa says, adding that she’s thankful her husband and son were able to complete the project themselves. “I’m so proud of them.” Over the course of the project, Vanessa and her family learned a lot about design and construction, and she…

Stenciled Pillows WHAT YOU’LL NEED • 1½ yards of cotton fabric• 2 pillow forms• Cardboard (larger than pillow forms)• Waxed paper• Acrylic paint• Textile medium• 2 paper plates• Leaves (dried and flattened)• 2 disposable sponge brushes• 4-in. rubber brayer (roller)• Masking tape WASH and dry cotton fabric (do not use fabric softener), then iron. CUT pieces of fabric—1 in. larger on each side than form—for each pillow. COVER cardboard with a layer of waxed paper to prep work space. SECURE a front corner of 1 piece of fabric to prepared work surface. MIX paint with textile medium, using paper plate as palette. ARRANGE leaves on fabric. APPLY paint to bumpy side of first leaf. Place on fabric, then cover leaf with waxed paper, secure with tape and roll brayer over…

Cristen Clark does not believe in hiding cooking appliances, at least not when it comes to her KitchenAid stand mixers. Enter the kitchen of her central Iowa home and you’ll spot three of the beloved mixers—two in candy apple red and one in gleaming copper—lined up on her counter. “They take up way too much space, but I never put them away,” Cristen says. “I love to stare at them because they’re so pretty.” In mid-August, when the Iowa State Fair takes place, all three mixers are busy kneading batches of dough. There are 15 classes of yeast rolls—white, wheat, potato, whole grains, rye and more—and Cristen likes to compete in them all. “Yeast rolls are kind of my jam,” she says. She’s collected too many blue ribbons to count,…

MADE WITH LOVE Maple Tree Cake Prep: 25 min. • Bake: 30 min. + coolingMakes: 16 servings Here’s a colorful dessert—perfect for fall. A chocolate tree with pretty leaves tops the maple-flavored cake. —Lorraine Tishmack, Casselton, ND 4 large eggs, room temperature2 cups sugar2 cups sour cream2 tsp. maple flavoring2½ cups all-purpose flour2 tsp. baking sodaDash salt½ cup chopped pecansFROSTING6 Tbsp. butter, softened4½ cups confectioners’ sugar¾ cup plus 2 Tbsp. maple syrup¼ cup semisweet chocolate chips¼ cup peanut butter chips½ tsp. red paste food coloring¼ tsp. yellow paste food coloring 1. Preheat oven to 350°. In a large bowl, beat eggs and sugar. Add sour cream and maple flavoring. Combine flour, baking soda and salt; add dry ingredients to sour cream mixture and mix well. Fold in the pecans. 2.Pour…

SHARE A SMILE 1. Cow Boy Thurman Joe Hiskett was born two months early, in the spring. We feel so blessed to be able to celebrate this fall season with our baby bull. JENNY HISKETT FALLON, NEVADA 2. All Fall Down Whenever leaves fall from maple trees, my grandson Jonah loves to play in them. JAN MATULKA ROSEMOUNT, MINNESOTA 3. Black Beauty Bella has been with me my entire life. She has been my main horse for years (this picture is about 10 years old), and I don’t know what I’d do without her. MADISON METZGER GENESEE, PENNSYLVANIA…

1. Share photos and stories with us using the online form at countrywomanmagazine.com/submit. . Note to which department you’re submitting, and whether the material has been published before. However, your item may be selected to run in any section of our magazine, or elsewhere. 3. We do not return submitted materials. Although we are unable to acknowledge receipt of any submissions, we’ll let you know if they’re published. 4. We accept high-resolution digital images. Digital images should be about 4x6 inches at a minimum resolution of 300 dots per inch, or about 1 00x1800 pixels. Photos must be in focus and of good quality. Please send submissions only through our online form. 5. If we print your submission in the magazine, we will send you a complimentary copy of the…

Slice of Life Thank you for inspiring me to bake a loaf of bread from scratch. I saved the recipe printed in your last October/November issue, hoping to give it a try. And yesterday was the day! The smell of fresh baked bread was so good that I decided to cut a slice from one of the loaves before it had completely cooled. I ate it warm, with a bit of butter. I’ll be using the recipe again and again. JAN EASLEY PHOENIX, ARIZONA Rags to Riches A wreath featured in one of your past issues inspired me to create this autumnal rag wreath. I made it with a Pioneer Woman tablecloth that matches my kitchen curtain valances. PAMELA ROACH MADISONVILLE, KENTUCKY Just Desserts Thank you for the Marbled Orange…

Make this wreath, page 13. HOW TO Raven Wreath WHAT YOU’LL NEED• Oval picture frame• Sticks• Feathers, black• Decorative bird, black• Ribbon• Paper (for banner)• Paint pen• Paint, black and orange• Hot glue gun PAINT picture frame orange and sticks black. Let dry. SECURE sticks to front of frame using hot glue. ADD feathers and decorative bird to front of frame. Secure with more glue. TRACE the shape of a banner onto thick paper and cut it out (or use a Cricut to create and print out a banner). WRITE the word Nevermore onto the paper banner using a paint pen. LOOP a ribbon around top of frame and tie it into a bow.…

My grandmother taught me to crochet when I was 6 or 7 years old. Whenever she visited, she would bring yarn and crochet hooks with her. My brothers and sisters and I would gather around, and she would start each of us on a project. She was so patient with us! I think it’s safe to say that I learned to love crafting because of her. Last year, I finally decided to turn my passion into a business (The Handcrafted Home) and began making crocheted throws, baby blankets and home decor. My grandmother passed away in March 2020, but I know she’d be proud to see me using a skill she taught me as a little girl to grow a business that will one day help support my own family.…

Read on for recipe ideas and travel tips. WHAT TO CONSIDER WHEN PACKING FOOD FOR A ROAD TRIP Plan to reuse water bottles. There is no need to spend money on bottled water from gas stations. Instead, pack at least one reusable water bottle per person and refill them during rest stops. Make sure that your bottles are insulated so that the drinks stay cold without having to take up room in the cooler. Remember to bring napkins, tissues and empty bags. Keep these essentials handy while you’re out on the road. You never know when there will be an unexpected spill, so be sure to keep napkins and paper towels within arm’s reach. The same goes for spare bags that can be used to stash garbage or recycling. An…

Vintage pans have amazing decorator appeal. They also can be used for their original purpose as long as they are in good condition. Explore estate and garage sales, as well as your own cupboards, and see what you can find! Then do a little research to determine whether your discovery is usable or just decorative. 1 Pudding Mold Pudding is a generic term used in England for dessert. Here it is used to refer to a type of moist cake often made with stale bread or bread crumbs that cooks in a steam bath. The cake mold originated in Britain in the 17th century and then traveled to the American colonies. Bakers would clamp the top on, then immerse the pan in boiling water. The mold could be used to…

Herb-Brined Turkey Prep: 35 min. + marinatingBake: 3¾ hours + standingMakes: 14 servings For an impressive main course, look here. The moist, flavorful turkey will have guests counting the minutes until carving time. —Stephan-Scott Rugh, Portland, OR 2 cups kosher salt1 cup packed brown sugar5 fresh sage leaves1 fresh thyme sprig1 fresh rosemary sprig2 qt. water2 qt. cold water2 turkey-size oven roasting bags1 turkey (14 to 16 lbs.) HERB BUTTER 2 cups butter, softened½ cup olive oil1 cup packed fresh parsley sprigs ⅓ cup fresh sage leaves⅓ cup fresh rosemary leaves¼ cup fresh thyme leaves2 garlic cloves1 tsp. salt1 tsp. pepper 1. In a large stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 qt. water. Bring to a boil. Cook and stir until salt…

I come from a long line of painters. Unfortunately, I’ve broken that chain. I don’t have the temperament or the talent to make art of my own, but I do appreciate the paintings that I’ve been given over the years. I love being surrounded by artwork that my parents, grandparents and other relatives have made for me. My favorite painting is one my grandmother (pictured at right) gave me. It depicts a tangle of fresh poppies arranged in a copper bowl on top of a white muslin tablecloth. Poppies are a spring and summer flower, but the colors used in the painting are rich and autumnal: muted oranges, earthy browns and creamy yellows. When my grandmother painted the poppies, we lived near the coast and often spent weekends on the…

SHARE A SMILE y To make the ghost, cut 42 pieces of macrame cord to the same length. » Sort the cords into 7 equal bundles. » Tie each bundle to the top and bottom of an embroidery hoop with lark’s head knots. Tutorials are available online. Search for “macrame embroidery hoop ghost.” » Cut eye and mouth shapes from black felt. Glue them to the cords. » To create the pumpkin, repeat these steps with orange macrame cord, or modify the type of knots used and the number of cords in each bundle. » Hang banners with black ribbon.…

Q: What do you do to minimize stress while traveling, especially with little ones in tow? When our boys were young, I’d bring two $10 rolls of quarters with me on road trips. Once we started driving, I’d hand each of the boys a roll and explain that every time they asked “Are we there yet?” or “How much longer until we get there?” they’d have to pay me a quarter. Whatever was left in the roll at the end of the drive was theirs to spend. There was usually $9.75 left! CAROL SUE BULLICK ROYERSFORD, PENNSYLVANIA When we went on trips, I printed travel-themed scavenger hunts or bingo cards and packed prize bags filled with snacks and small gifts. The kids could pick from the prize bag whenever they…

Pumpkin Cheese Ball Prep: 20 min. + chillingMakes: 3 cups No one will guess this spread contains pumpkin. The subtle ingredient lends harvest color and extra nutrition. —Linnea Rein, Topeka, KS 1 pkg. (8 oz.) cream cheese, softened1/2 cup canned pumpkin1 can (8 oz.) crushed pineapple, well drained2 cups shredded sharp cheddar cheese1 pkg. (2 1/2 oz.) dried beef, finely chopped1 Tbsp. finely chopped onionGreen pepper stemCrackers or assorted fresh vegetables and fruit In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic. Wrap cheese ball with 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for 1 hour. Carefully unwrap cheese ball and set it on a platter. Remove stem…

GROW IT A year-round veggie garden is possible! “By choosing the right plants, putting them in the ground at the right time and providing them some protection, anyone can extend the season,” says Doug Oster, editor of the website Everybody Gardens. Try these techniques to keep your edibles growing longer. Keep Plants Cozy Row covers are fabric blankets used to protect crops from frost. Lay them directly on top of plants or “float” them over garden beds. “I use 11-gauge wire from the hardware store to make low hoops to support the row cover,” Doug says. “I’ve found keeping the hoops low, only a foot tall, gives the plants a better survival rate.” Build a Mini Greenhouse Think of a mini hoop tunnel as a small-scale greenhouse that shelters your…

MY GRANDMOTHER ONCE TOLD ME that “life is breakable, but dishes can be replaced.” Growing up, I wondered how our collection of antique dishes, some of which had been in the family for generations, could ever be replaced. My grandmother used our decanter and matching wine glasses to toast her engagement, and generations of hungry family members have eaten off dishes that would have been considered old a hundred years ago. As I’ve gotten older, though, I’ve come to enjoy using these pieces for everyday occasions. Like my family members, they are survivors. They’ve made it through many moves, and the hands of clumsy users, unscathed. They have endured for many decades, and I trust that they will endure for many more. Every time I pick up one of these…

CHECK IN WITH GUESTS IN ADVANCE “Get in touch with your family early in the month to see if they want to contribute anything and what they like best to eat. It’s good to have a sense of who is coming and what they would like to bring with them as early as possible.” —Maggie Knoebel, Culinary Assistant PUT TOGETHER A DRINK STATION FOR THIRSTY GUESTS “If you’re hosting, the last thing you need to be doing before serving the meal is opening bottles of wine or mixing drinks. Instead, set up and stock a self-serve beverage station and let it be known that guests are welcome to make their own drinks.” —Lisa Kaminski, Associate Editor ACCEPT HELP IF IT'S OFFERED “When a guest volunteers to do the dishes, say…