They were indeed delicious! There should be a link in the post to the almond-filled cookie cake recipe. And as for the cranberry relish, it’s another great tip from my mother-in-law, and ridiculously easy: Open two cans of whole berry cranberry sauce; open one 15-oz (or so) can of crushed pineapple in natural juices; mix together with about 1-3 tsp. prepared horseradish. I think I used about a tbsp, which gives it a nice bite. Usually I’m a from-scratch cook, but I believe in short-cuts!
]]>Some of my favorite Thanksgivings were the ones improvised with friends in my twenties–I bet you have a great time!
]]>Thanks, Sue. I love hearing about your fond memories of Thanksgiving.
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