Friday at Phipps Plaza was visit Santa day. We had many young families who were making a day of shopping and visiting Santa with mom. All the children were so cute as they were all decked out in their new Christmas attire. Olivia and I had a great time just OOOOH!!! and AHHHHH!!! over all the adorable outfits.

My favorite group was three little sisters who were three, five and seven years old. Any one of them could pass for Goldy Locks. They had on matching outfits and were on their way to see Santa. Their brave mom let them sample the Pumpkin Pie and a glass of Nurture 2% milk. The littlest (3-year-old) did spill some milk, but not to worry -- we had her spic and span before she left the store. 

On Saturday at both Lenox Mall and Phipps Plaza, Olivia and I made Butternut Squash Soup. It was absolutely delicious, and the secret is the more Mayfield Heavy Whipping Cream you add the better it tastes.

At Lenox Mall, we had the whole Thanksgiving dinner (turkey, foccacia Bread stuffing, gravy, cranberry and apple relish). Only this time we added sweet potato souffle. It was sooooo good. Let me give you the recipe. By the way this is Chef Nick's recipe:

6 sweet potatoes, 1 cup white sugar, 1/2 cup 2% Mayfield Milk, 1/2 cup melted butter, 1 tsp. vanilla, 2 eggs, beaten, 1/2 tsp. salt. Topping: 1 cup dark brown sugar, 1/3 cup all-purpose flour, 1/3 cup melted butter. Mix together and set aside. 1 cup chopped pecans (optional).  We used mini marshmallows as we did not have pecans.

Pre-heat oven to 350. Boil sweet potatoes until soft. Grease a 2 quart casserole dish. In a mixing bowl, beat potatoes until smooth. Add sugar, milk, butter, vanilla, eggs and salt. Mix well. Pour mixture into casserole dish. Cover with topping and pecans. Cover casserole and bake for 40 minutes uninterrupted.

I wish you all could come by and visit us as we would love to give you coupons for our Milk and Ice Cream, and we have really nice recipe cards to give you, too. If you cannot make it in to see us, then please visit our web site (Mayfielddairy.com) where you can get many of these great tasting recipes.  The Pumpkin Pecan Pie recipe is Mayfield’s Recipe of the Month.

Our next recipes will be Pepperminty for the Christmas Holiday Season. 

Happy Thanksgiving!

Pamela Burdell

On Monday, Nov. 11, our samplings at Williams-Sonoma went well. The Pumpkin Pecan Pies were wonderful. We also served the foccacia bread stuffing and got to make the apple pie as we were just dying to taste it. It was not my favorite, but Olivia and I were glad we got to try it.

We served about 200 people (slow day for Lenox Square Mall in Atlanta). It was so nice to get a breather and get a chance to talk to staff and customers. I have decided that Buckhead must be the place for corporate meetings as we had many customers from all around the world who were in town for meetings. 

Yesterday, the husbands changed from asking if we (Mayfield Moms) will come cook their Thanksgiving dinners to can they come to our house for Thanksgiving.

We gave out coupons for Nurture and other Mayfield Milk as well as ice cream, and we had people ask about the Mayfield Dairy Farms Visitor Centers. 

When we told people there were only three ingredients in the Pie, and one being Mayfield Heavy Whipping Cream, they said THAT is what makes it soooo good!!!!

People were also sampling Mayfield Milk. We need to take Vanilla Ice Cream as Williams-Sonoma serves so many goodies that a scoop of ice cream would be the crowning glory.

On to Friday (Pumpkin Pecan Pies at Phipps Plaza) and Saturday at both Lenox and Phipps Malls (Butternut Squash Soup), along with whatever else they have going. 

Pamela