We, cake decorators, must be very grateful to the Universal Energy/God, for all that we have. Through our talents we are able to help others celebrate their special occasions. When we meet a possible customer or a friend that want to celebrate a special day, usually they are full of ideas, happy, dreaming with a beautiful day of gathering with their friends and families. We are so lucky, to be the representatives and creators of happy moments, delicious cakes and candies.
We have so many reasons to celebrate Thanksgiving Day. Thanks for our country, that represents the freedom for million of people. A country I respect and love, I personally Thanks God for giving me opportunity to be here.
And you? When you raise your eyes and see the clear blue sky, close your eyes and feel the wind in your face, or hear the music it makes blowing through the branches of the trees. When you feel the warmth of the morning sun or enjoy the colors of the sunset, do you Thanks God? Do you realize that there is enough air for everybody to breath, that the sun shines for every body, and the water that cleans you is plenty TODAY for everybody? But that if we do not take care of nature, for our children and grandchildren, could be not enough?
The best way to Thanks God for all our blessings is acknowledging that we must work together for the preservation of the Planet. This planet was given to us for our enjoyment and to care for it, and we are destroying it. Let's give the opportunity to our children to enjoy all that have be given to us, a magnificent Blue Planet Earth.
And now to use our talents for a very special Thanksgiving Celebration, a recipe for:
Pumpkin Caramel Custard
Caramel sauce: 1 cup sugar, 1/3cup water, 2 tablespoons corn syrup, 1/4 teaspoon juice from one lemon
Procedure for caramel: In a medium nonreactive saucepan and without stirring, bring sugar, water, corn syrup,and lemon juice to simmer over medium-high heat, wiping sides of pan with a wet brush to remove any sugar crystals that might cause syrup to turn grainy. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning, about 8 minutes. Continue to cook, swirling pan gently and constantly,until large, slow bubbles on mixture's surface turn honey-caramel in color, 4 to 5 minutes longer. Remove pan immediately from heat and working quickly, but carefully (the caramel is above 300 degrees and will burn you if it touches your skin), pour the caramel into the 8x3 pan, tilting the mold, (with great care, remember is very hot), to cover the sides of the pan.
Allow caramel to cool and harden before pouring the custard.
Pumpkin Custard
1 pound can of mashed pumpkin 1 can evaporated milk 1 can condense milk 6 eggs 1 teaspoon cinnamon 1 dash salt 1 dash nutmeg 1 teaspoon vanilla Procedure: Place all ingredients in the blender and mix for one minute. Pour the mix in an round 8x3 caramelized pan. Half fill a 12 or 14 inches pan with water and place the 8 inch pan inside. Place in the center of the oven and bake at 350F for one hour and a half or until when inserting a tooth pick comes out clean. Take the pan way from the water bed. With great care, swirl the pan in circular motion to release the custard from the pan,but do not take it out of the pan yet. If you see that the custard still attached to the pan, carefully slide a paring knife around the entire mold circunsference, pressing knife against the side of the pan. Let cool. Invert the custard in a serving dish (Keep overed with the same pan) Refrigerate overnight, then have the most happy, grateful thanksgiving day with your family and friends.
