Thanksgiving Week!

Hey everyone! Thanksgiving is just a few days away so we won't be having daily baked goodies in the shop until the day after Thanksgiving! Come in for our Black Friday mark downs! Great sales, sweets to eat while you buy!

Please get any Thanksgiving orders for pies, rolls or baked goods in no later than Wednesday...our doors will be open Monday & Tuesday, closed Wednesday, but you can call to place an order.

The Back Porch wishes each and every one of you a wonderful week full of family, good times and many, many blessings!

Happy Thanksgiving Everyone!

Please Vote

Hey Everyone! My friend Christine is in a competition to win a free lap band procedure! She's one of 5 other competing out of 1,000 applicants! She needs your votes!! Just go to http://www.freelapbandcontest.com

Vote and spread the word!

Friday's Baked Goods & 40% Off Sale!

Friday's Baked Goodies

Sugar Cookies - $.75
The Best you will ever taste! Melts in your mouth!

Cinnamon Rolls - $1.25
Try these with a mug of hot chocolate....so good!

Blonde Toffee Brownies - $.75
So rich & delicious!

Raspberry Cinnamon Toffee Bars - $1.00
These are such a treat!

Stop by and see us for our 40% Off Fall Item Sale!
Friday, November 20th!

We are trying to boost our blog, so if you post a comment, take an additional 10% off of one fall item! That's 50% off!

Thanksgiving is right around the corner so get your orders for pies, rolls & baked goodies in right away! Just call Brandi at 208-240-8080!

We're Having a Sale!
40% off!!
Friday, November 20th come in for our Pre-Thanksgiving Sale!

Thursday Baked Goodies

Raspberry Cinnamon Toffee Bars - $1.00

Delicious raspberry, cinnamon filling topped with a glazed crust, oh so good!

Lemon Bread - $.50

White Chocolate Orange Cookies - $.75

You'll have to try these, they are so yummy!

Carmel Cream Cheese Brownies - $1.00

Wednesday's Baked Goodies

Carmel Cream Cheese Brownies - $1.00
Rich & delicious!

Orange Zest Cream Cookies - $.75
One of my seasonal favorites!

Pumpkin Streussel - $1.00
Another holiday favorite!

Carmel Toffee Macaroons - $1.00
These are so yummy & good!

Tuesday Baked Goods

Turkey picture & recipe courtesy of Family Fun Magazine

Turkey skin acts as a sort of rain slicker: outside flavors have a tough time penetrating it. So for this recipe, we combine herbs with softened butter and lemon zest and smear them directly onto the meat, after working the skin loose by hand. The herb butter not only subtly flavors the meat, but it also really enhances the pan drippings we use to make a delicious gravy.

Ingredients

• 15- to 20-pound turkey
• Salt
• 1/4 cup soft butter
• 2 tablespoons chopped fresh rosemary
• 6 to 8 chopped fresh sage leaves (or 2 to 3 teaspoons dried crumbled sage)

• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon ground black pepper
• 1 to 2 cups chicken broth

Instructions

1. Position the rack in the bottom third of the oven and heat the oven to 325º. Remove the turkey neck, heart, and gizzard and discard or reserve for another use. Rinse the bird well inside and out and pat dry, then salt the cavity.

2. In a small mixing bowl, blend the butter, herbs, mustard, lemon zest, and pepper. Starting at the tail end, gently slide your hand under the skin of the turkey breast to loosen it. Using your fingers, smear a generous tablespoon of the butter mixture on each half of the breast. Smear half of the remaining herb butter on the exposed flesh near the neck. Then smear the remaining herb butter over the skin of the breast. (If you are not stuffing the bird, pull up the excess skin at the neck to seal, and secure it to the body of the bird with a small skewer or toothpicks.)

3. Loosely fill the neck cavity with stuffing. Pull up the excess skin at the neck to seal, and secure it to the body with a small skewer or toothpicks. Loosely fill the main cavity with stuffing. Tie together the legs with kitchen twine, or secure them with the plastic leg clamps if the bird came with them. Tuck the wing tips under the bird so they don't scorch.

4. Place the turkey directly in a large roasting pan or on a rack inside the roasting pan. Roast for 1 hour without opening the oven. After 1 hour, add 1 cup of chicken broth to the pan. Rotate the pan 180º. Continue to roast until the meat registers 180º, measured at the thickest part of the inside thigh; do not let the thermometer touch bone. At the center of the cavity, the stuffing should register 165º. Add more broth to the pan, if necessary, to keep the pan juices from burning. Total cooking time for a stuffed turkey should be 4 1/4 to 5 hours (for an unstuffed bird, subtract 30 minutes). Transfer the turkey to a large platter. Cover and let stand for 20 to 30 minutes. Pour the pan juices into a 2-cup measure and set aside for the gravy. Makes 10 servings.
   

Tuesday's Baked Goods

Cinnamon Rolls - $1.25
Preston's favorite and always a best seller!

Butter Caramel Apple Coconut Cake - $1.00
Better be sitting down for this one...this is a moist cinnamon, coconut, caramel apple cake with a butter, caramel & coconut topping. YUMMM!

Chocolate Fudge Pie - $1.00
Fudge in a Pie crust, you don't get better than this. Creamy fudge baked in a flaky pie crust, and topped with Chocolate Chips, toffee, and chocolate sauce!

White Texas Sheet Cake - $.75
This is a gotta try cake...So delicious. It's a white cake w/a buttery white frosting that absolutely melts in your mouth!!! You will be back for more guaranteed!