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Georgia Mountain Laurel Magazine

In This Issue: November '16

Nov 02, 2016 03:45PM ● By Melanie Heisinger

From the Publisher

With the holidays right around the corner, I am making my list and checking it twice... turkey, dressing, sweet potato casserole, green beans, cranberry sauce and pumpkin crunch! Oh you thought I was going to say pie but I have a favorite Thanksgiving dessert and it’s easy and delicious! (See below). I think I shared it with you last year but it is good enough to share again.

This is our Giving Thanks issue which focuses on the Giver of all things, the Creator of the universe and all that is in it. I have said it before and I’ll say it again, one cannot adequately reflect these mountains without acknowledging who put them here. Faith has always been a part of these mountains and we pray it always will be. Never intending to offend only wishing to share, we hope you will enjoy this issue and the spirit behind it.

This issue also has threads of gratitude to veterans as this is the month that they are recognized and honored. We know that thank you is inadequate yet that is what we offer for those who have and are currently serving all across the world. Your sacrifices = our freedom and for that we are grateful.

We’d like to thank our readers and our advertisers for their support as this year nears its end, we encourage you to shop locally and support your neighbors and friends in the Northeast Georgia area. So mix up the pumpkin crunch and make plans to visit with family and friends as we offer up thanks for all we’ve been given and for this wonderful place we call home.

Happy Thanksgiving!


Pumpkin Crunch 


1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs 1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter, melted


Heat oven to 350˚F. Grease bottom of 9” x 13”″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Read It Online: November 2016 Issue of Georgia Mountain Laurel Magazine

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