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Turkey Cake
10 months ago

Turkey Cake
 
1 box yellow cake mix
1 cup buttermilk
48 soft caramels
1 (16-oz) can vanilla frosting
1 cream-filled vanilla snack cake
1 plain pretzel stick
1 1/2 cups diced frozen pound cake
2 Tbs. shredded coconut + Green food coloring + Marzipan + fruit leather, for decorating (optional)
 
 
Preheat oven to 350°F. Grease and flour a 2 1/2-quart glass ovenproof bowl and 2 small (about cup) glass ovenproof bowls.
 
Prepare cake mix as package directs, but substitute buttermilk for water. Pour 1/2 cup batter into each small bowl and remaining batter into large bowl.
 
Bake until toothpicks inserted into centers come out clean, 20 to 25 minutes for small bowls and 40 to 45 minutes for large bowl. Transfer to a rack and cool 10 minutes. Turn cakes out of bowls and let cool.
 
Meanwhile, knead 12   caramels into a ball (if they don’t soften easily, microwave 2 seconds). Press into a rectangle; roll out, between 2 sheets parchment paper, into an 8x6" rectangle. Transfer to waxed paper. Repeat with 12 more caramels. Soften 24 caramels the same way then roll out to a 13" circle. Transfer to waxed paper.
 
Trim flat sides of cakes to make level and put large cake on a plate, domed side up. Form body and drumsticks as shown below.
 
Working 1 drumstick at a time, spread some frosting over cake and snack cake, leaving pretzel stick plain. Wrap 1 small caramel rectangle around drumstick; smooth. Trim any excess. Repeat with other drumstick.
 
Spread most of remaining vanilla frosting over large cake. Drape large sheet of caramel over large cake, leaving an opening at tapered, trimmed end. Smooth caramel. Use a dot of water to attach drumsticks to either side of the cake at tapered end, crossing pretzel sticks.
 
Pile pound cake cubes in caramel opening and under drumsticks, as stuffing. Toss coconut with green food coloring to tint and sprinkle over stuffing. Garnish, if desired, with marzipan fruit and fruit leather cut into leaf shapes.
 
Serves 16
 
2 EASY STEPS
1. Make turkey body: Slice one 1 1/4"-thick piece from right and left sides of large cake, about 2 1/2" apart. 2. Make drumsticks: Cut snack cake in half crosswise. Using vanilla frosting, stick cut side of 1 half of snack cake to side of 1 small cake. Repeat with other half of snack cake and small cake. Cut 1 (3") piece from each end of pretzel stick. Poke 1 into end of each snack cake. Freeze until firm.
 

Pumpkin and Cranberry Breakfast Strata
10 months ago

Pumpkin and Cranberry Breakfast Strata

from Betty Crocker

 
7 cups 1-inch bread cubes
1 1/4 cup frozen whole cranberries
3 eggs
3 cups milk
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar
1 teaspoon vanilla
3/4 teaspoon salt
1 or 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
1/2 cup maple syrup
 
 
Spray 9-inch square baking dish with cooking spray.
 
Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
 
In large bowl, beat eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt with whisk until well blended; pour over mixture in pan. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
 
Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Serve warm topped with yogurt and maple syrup.
 
Serves 8
 

Thanksgiving Stuffing Fritters
10 months ago

Thanksgiving Stuffing Fritters
by Joshua Bousel, Serious Eats
 
3 tablespoons butter
3/4 cup finely chopped yellow onion (about 1 medium onion)
3/4 cup diced peeled Granny Smith apple (about 1 apple)
1/2 cup finely chopped celery (about 1 large stalk)
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
 
For the Batter
2 cups all-purpose flour
1/2 cup yellow cornmeal
1 cup buttermilk
2 large eggs, lightly beaten
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
 
1 quart peanut or vegetable oil
1/4 of bacon drippings (optional)
 
 
Melt butter in a 12-inch skillet over medium heat. When foaming subsides, add in onions, apple, and celery. Cook, stirring occasionally, until onions, apple, and celery have softened, but not browned, about 7 minutes. Stir in sage and thyme and cook until fragrant, about 30 seconds. Remove from heat and season with salt and pepper to taste.
 
To make the batter: Stir together flour, cornmeal, buttermilk, eggs, sugar, baking powder, baking soda, and salt in a large bowl. Stir in onion and apple mixture.
 
Heat oil to 375°F in a large pot or dutch oven over high heat. Using a cookie scoop or two spoons, drop heaping tablespoons of batter into oil and fry until golden brown, flipping halfway through cooking, about 5 minutes total. Remove to a paper towel lined plate to drain. Season with additional salt to taste, then serve immediately.
 
Serves 8 to 10
 

Turkey Tenderloin Roll-ups
10 months ago

Turkey Tenderloin Roll-ups
from Land O' Lakes

Tenderloins
6 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) package baby Bella mushrooms, coarsely chopped
1 (6-ounce) package baby spinach, coarsely chopped
1/2 cup white wine or apple juice
1 (3-ounce) package goat cheese
1 cup Panko bread crumbs
2 (20-ounce) packages boneless turkey breast tenderloins
Salt, if desired
Pepper, if desired
 
Gravy
1 1/2 cups chicken broth
1 cup Land O Lakes® Heavy Whipping Cream
 
 
Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic. Cook 1-2 minutes or until softened. Add mushrooms; cook, stirring occasionally, until browned. Stir in chopped spinach and wine; cook until spinach is wilted.
 
Stir in goat cheese until melted. Add bread crumbs; toss to combine. Remove from heat; set aside.
 
Pound turkey tenderloins to 1/4 inch thickness. Season with salt and pepper, if desired. Spread mushroom mixture onto each tenderloin; roll up, securing with toothpick.
 
Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add 4 turkey roll-ups. Cook, turning once, until browned on each side. Remove from pan; keep warm. Repeat with remaining butter and tenderloins. Place all roll-ups into pan; add chicken broth. Cover; cook 10-15 minutes or until internal temperature of turkey reaches 165°F. Remove roll-ups from pan; keep warm.
 
Add whipping cream to drippings in pan; bring to a boil. Cook 3-5 minutes or until gravy is slightly thickened. Serve roll-ups with gravy.
 
 
Recipe Tips
Turkey tenderloins come in various size packages. This recipe was developed using individual tenderloins, not turkey tenderloins sold in a roll.
 
To easily flatten tenderloins to 1/4 inch thickness, cut slit lengthwise to but not through bottom of tenderloin. Open tenderloin at slit; turn. Place onto flat surface, slit-side down. Cover with plastic food wrap; pound with meat mallet to desired thickness.
 

Stuffing Buns
10 months ago

Stuffing Buns
 
1 cup lukewarm water
1 tablespoon sugar
2 1/4 teaspoons instant yeast
11 1/4 ounces (about 2 1/4 cups) bread flour
2 teaspoons poultry seasoning
1 tablespoon dry celery flakes
1 tablespoon dry parsley
1 teaspoon dried chives
1 teaspoon dried toasted onion flakes
1/2 teaspoon dry lemon thyme
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
 
 
In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, yeast, flour, poultry seasoning, celery flakes, parsley, chives, onion flakes, and thyme. Knead with the dough hook until the dough is smooth (except, of course, for the herbs, which will make the dough a little bumpy).
 
Add the salt and butter and continue kneading until the butter is completely incorporated. Cover the bowl and set aside until the dough has doubled in size, about 50 minutes.
 
When the dough has risen, preheat the oven to 350 degrees, sprinkle a baking sheet with cornmeal, and dust your work surface with flour. Turn the dough out and divide into 24 equal pieces. Shape each piece into a ball and place the finished balls onto the prepared pan. Cover with plastic wrap and set aside until the buns have doubled in size and an indent remains if you press the dough lightly with a fingertip.
 
Remove the plastic wrap and bake at 350 degrees until the buns are nicely browned, about 30 minutes. Remove the buns from the oven and let them cool on a wire rack.
 
Makes 24 buns
 

Beautifully Brined Turkey
10 months ago

Beautifully Brined Turkey
by Helen Cavallo, Spoonful
 
2 cups of kosher salt
2 cups of sugar
2 gallons of water
3 oranges cut in half
4 lemons cut in half
8 cloves of garlic, smashed
4 bay leaves
1 tablespoon peppercorns
1 bunch of fresh herbs: thyme, rosemary, oregano
7 lb bag of ice
 
 
The night before you want to cook your turkey:  Add 1 gallon of water to a large stockpot with sugar and salt simmer over medium heat.  Allow sugar and salt to dissolve. Do not boil. Simply heat until hot, then let the water cool.
 
If your refrigerator is full, remember you can use a large cooler (don’t forget to line it with an unscented garbage bag) or whatever temperature-controlled vessel can hold your turkey.  Add all your aromatics and squeeze juice from the citrus in as well. Add half the bag of ice to brine and add turkey (giblets removed).  Then pour another gallon of water (or orange juice) to the mixture and submerge the bird.  Everyone’s turkey will want to float, so add a heavy plate to keep it submerged.  Place brine and turkey in the fridge (or cooler).
 
For day of dinner:  Remove turkey from brine, then pat it dry. Spread unsalted butter and sprinkle chopped fresh herbs all over the turkey.  Don’t forget to cook the bird; most turkeys come with roasting instructions relevant to the size of the bird and if it's stuffed or unstuffed.  Make sure the internal temperature of turkey reaches 165 degrees before serving.
 

11 months ago

It sure is.

Pumpkin Bread Pudding with Gingered Creme Anglaise
11 months ago

Pumpkin Bread Pudding with Gingered Creme Anglaise

 

Pumpkin Bread Pudding
4 cups white bread, stale or day-old, cut into cubes
4 eggs
3 egg yolks
1 1/2 cups milk
1 1/2 cups heavy whipping cream
3/4 cup canned pumpkin purée
1 cup Granulated Sugar
1/4 teaspoon salt
1 tablespoon rum or brandy
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves, ground
1 tablespoon butter

 

Crème Anglaise
1 cup milk
1 cup heavy whipping cream
2 teaspoons ginger, ground
1 teaspoon vanilla extract
5 egg yolks
1/2 cup Granulated Sugar

 

 
Pumpkin Bread Pudding: Preheat oven to 350°F. Butter 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place dried bread cubes in buttered pan. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. No stale bread? Dry fresh bread cubes on a cookie sheet in a 350°F oven for 10 to 15 minutes.

 

Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40 to 50 minutes. Pudding should be set in center, but not dry. When baking, pudding edges will puff up higher on the sides, but will deflate once it's removed from the oven.

 

Crème Anglaise: In medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally. Remove from heat.

 

While mixture is heating, in a medium mixing bowl, whisk together egg yolks and sugar until smooth. Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly. This is to temper the mixture so that the eggs do not cook when combining two temperatures. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon. Do not boil or sauce may curdle (see Tip). Set aside, uncovered. Pour over warm pudding, and serve.

 

Store pudding and sauce separately in airtight containers for up to 3 days. Reheat pudding just before serving.

 

Makes 8 to 10 servings

 


Tip: If sauce curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot sauce does not splash out of the blender while blending.

 



This post was modified from its original form on 14 Nov, 10:03
Mini Pumpkin Pie Cheesecakes
11 months ago

Mini Pumpkin Pie Cheesecakes

 

2 tablespoons unsalted butter, melted
1/4 teaspoon table salt
1 cup graham cracker crumbs
8 ounces light cream cheese, softened (approx.. 1 cup)
1 cup plain canned pumpkin (not pumpkin pie filling)
1/2 cup dark brown sugar
3 large eggs
1 teaspoon pumpkin pie spice

 

 
Preheat oven to 325 degrees F. Line a standard-sized cupcake pan with 12 liners.

 

In a small bowl, toss together melted butter, salt, and graham crumbs. Use a tablespoon measure to spoon 1 heaping tablespoons crumb mixture into each liner. Press down with back of spoon to flatten. Bake crusts for 5 minutes or until lightly browned.

 

Combine cream cheese, pumpkin, brown sugar, eggs, and pumpkin pie spice in a medium bowl. Beat on high with mixer for 2-3 minutes or until smooth. Spoon batter evenly into cups and bake for 20-25 minute or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.

 

Makes 12

 

11 months ago

The pumpkin cheesecake sounds good.

Pumpkin Biscuits
11 months ago

Pumpkin Biscuits
from Country Living
 
4 cups all-purpose flour
2.5 tablespoons baking powder
2 teaspoons salt
2 teaspoons ginger
1/2 teaspoon cayenne pepper
1 cup (2 sticks) unsalted butter, chilled
1.5 cup pumpkin purée
1 tablespoon honey
1/2 cup buttermilk
 
 
Make the biscuit dough:  Preheat oven to 400 degrees F. Combine flour, baking powder, salt, ginger, and cayenne in a large bowl. Cut the chilled butter into small pieces and cut the butter into the flour mixture using a pastry cutter, two knives, or your hands until the mixture resembles coarse meal. Set aside. Combine the pumpkin purée and honey in a small bowl. Add the pumpkin mixture to the flour mixture and stir until just combined. Add the buttermilk and stir just until mixture clings together and is combined.

 

Roll out the biscuits:  Lightly coat a baking sheet with vegetable oil and set aside. Turn the biscuit dough out onto a lightly floured surface and knead about 10 times. Roll the dough out to 3/4-inch thickness, cut biscuits out with a 3 1/2-inch round cutter, gather the scraps, gently press together, and repeat until all of the dough is used. Place biscuits 1 inch apart on the prepared baking sheet and bake until golden -- 25 to 30 minutes. Transfer to a wire rack to cool.
 

Pumpkin Spice Latte Cupcakes
11 months ago

Pumpkin Spice Latte Cupcakes

Cupcake Batter
2 2/3 cups all-purpose flour
3 Tablespoon espresso powder (can also use instant coffee)
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 can pumpkin puree (do not use pumpkin pie filling)
1 cup sugar
1 cup light brown sugar
1 cup canola oil or vegetable oil
2 large eggs
 
Cheesecake Latte Frosting
1 cup confectioner’s sugar
1 stick (4 ounces) unsalted butter, room temperature
1 cup (8 ounce package) cream cheese, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 teaspoons instant coffee (or call for espresso powder)
 
 
For cupcakes:  Pre-heat oven to 350 degrees F. Line cupcake pans with paper liners.
 
In a medium bowl combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, ground cloves, and salt, stir to combine and set aside.
 
In the bowl of an electric mixer combine pumpkin puree, sugar(s) and oil and mix on low. Add eggs, one at a time till they are well blended. Add dry mix and mix until just combined.
 
Fill cupcake liners 3/4 full. Bake 18-20 minutes or until cake tester or toothpick comes out clean.
 
For Frosting:  Mix butter on low/med and add sugar gradually till fluffy.
 
Add remaining ingredients and blend well.
 
Makes 24 cupcakes
 

11 months ago

Smiley from millan.net

...is about 2½ weeks away. I am posting early. There are some great recipes in the Holiday Recipes topic and here. I'll, as usual, be posting a few more. Feel free to post your own!

Sweet Potato Biscuits
2 years ago

Sweet Potato Biscuits

1 cup mashed cooked sweet potato
6 tablespoons melted butter, divided
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
pinch of salt
1/4 cup milk

 

 
Adjust oven rack to middle position and preheat the oven to 400°F.

 

Combine sweet potato and 4 tablespoons melted butter in a large bowl. In a separate bowl combine flour, sugar, baking powder and salt and mix until combined. Pour dry ingredients over sweet potatoes and mix with a spoon until all the ingredients are incorporated.

 

Pour milk over sweet potato mixture and mix until a dough forms. Roll dough out into a 3/4 inch thick rectangle and using a 2 1/2 inch round cutter cut our biscuits. Brush each biscuit with remaining butter and place on a baking sheet. Place in the oven and bake until biscuits are just beginning to brown, about 20 minutes. Serve warm with soft butter.

 

Makes 10 biscuits

 

Baked Pumpkin Doughnuts
2 years ago

Baked Pumpkin DoughnutsBaked Pumpkin Doughnuts

 

For the Doughnuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened

 

For the Icing:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk

 

 

FOR THE DOUGHNUTS:
In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.

 

Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.

 

FOR THE ICING:
In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

 

Pumpkin-Pecan Cake Roll
2 years ago

Pumpkin-Pecan Cake RollPumpkin-Pecan Cake Roll

 

For the Cake Roll:
3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup cooked or canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans
Confectioners' sugar

 

For the Filling:
2 packages (3 ounces each) cream cheese, softened
1/4 cup butter or margarine, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

 

 

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

 

Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

 

In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

 

Macaroni and Cheese Baked Cheese Balls
2 years ago

Macaroni and Cheese Baked Cheese Balls

 

1 batch macaroni and cheese, prepared as directed and well chilled
1/2 cup all-purpose flour
2 large eggs, beaten
About 1 cup breadcrumbs (seasoned if preferred)
4 tablespoons olive oil, divided

 

 
Prepare mac 'n cheese according to package directions. Place in an airtight container and refrigerate for at least 12 hours, up to 3 days; I made these after 2 days. Chilling the mac 'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify, and dry out a bit prior to baking the cheese balls. You may be able to speed this process up and shortcut it a bit by freezing the cooked mac 'n cheese, but I have not tested it.

 

About 15 minutes prior to preparing the cheese balls, place the container of mac 'n cheese in the freezer for a quick cold blast. Meanwhile, place flour, eggs, and breadcrumbs in 3 separate small bowls; set aside.

 

Preheat oven to 425°F and line two baking sheets with Silpats, parchment paper, or aluminum foil (line baking sheets with something to save yourself cleanup work). Drizzle 1 tablespoon olive oil on each baking sheet, smear it around with your hands; set baking sheets aside.

 

Remove mac 'n cheese from the freezer and using a 1" cookie scoop or tablespoon-sized scoop, portion out and shape the balls, taking care not to make them larger than about 1" in diameter because after battering and breading, they become much larger in size. Depending on the type of noodles in your mac 'n cheese, how cold, or how cheesy the mac 'n cheese is, lightly hand-shaping the noodles into balls may be necessary rather than relying solely on a cookie scoop. Roll each ball through the flour, dip briefly in the egg, roll it through the breadcrumbs, and place it on baking sheet. Repeat until all balls have been battered, placing about 10 balls per baking tray.

 

Bake for 10 minutes (don't be surprised if your smoke detector goes off), remove trays from oven and add 1 tablespoon of oil to each tray and smear it around, flip balls over, and bake for 7 to 10 minutes, or until browned and golden. Remove from the oven and serve immediately; optionally serve with spicy honey mustard, prepared mustard, ketchup, chipotle mayo, or a favorite condiment.

 

Yield: Makes about 20 to 22 cheese balls

Roasted Garlic & Meyer Lemon-Rubbed Turkey with Citrus Gravy
2 years ago

Roasted Garlic & Meyer Lemon-Rubbed Turkey with Citrus Gravy

 

For Roasted Turkey:
2 heads garlic
3 Meyer lemons
1/4 cup white miso
2 tablespoons canola oil
1 tablespoon chopped fresh thyme, plus 3 sprigs
1/2 teaspoon freshly ground pepper
1 10- to 12-pound turkey, neck and giblets reserved for stock (discard liver)
1 medium yellow onion, peeled and quartered, divided
2 cups water, plus more as needed

 

For Turkey Giblet Stock:
(optional; 4 cups reduced-sodium chicken broth may be used instead to make the gravy)
Neck and giblets
6 cups water
1 medium onion, peeled and quartered
1 medium carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig fresh thyme
1 teaspoon whole black peppercorns

 

For Citrus Gravy:
1/4 cup all-purpose flour
1 cup dry white wine
2 tablespoons Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice
1/4 teaspoon salt
Freshly ground pepper to taste

 

 

To prepare turkey: Position rack in lower third of oven; preheat to 400°F.

 

Rub off excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the ends of the cloves. Place the heads on a square of foil. Sprinkle with 4 teaspoons water and wrap into a package. Roast until very soft, 40 to 45 minutes. Unwrap and let cool.

 

Zest lemons. Place the zest in a medium bowl; juice the lemons into the bowl through a strainer to catch the seeds. Reserve the squeezed lemon skins.

 

Add miso, oil, chopped thyme and pepper to the lemon mixture. Squeeze the garlic cloves out of their skins into the bowl. Whisk until the mixture forms a paste.

 

Reduce oven temperature to 350°. Set aside giblets and neck for making Turkey Giblet Stock, if desired. Pat the turkey dry with paper towels.

 

Loosen the skin over the breast and thigh meat. Rub the paste under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Place the reserved squeezed lemon skins, thyme sprigs and 2 onion quarters in the cavity. (You may not use all the citrus skins). Tie the legs together with kitchen string. Place the turkey breast-side up on a roasting rack set in a large roasting pan.

 

Roast the turkey for 1 hour. Add 2 cups water and the remaining onion to the pan, tent with foil and continue roasting for 1 hour more. Baste the turkey with pan drippings and continue roasting, basting every 15 minutes or so, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 1/2 to 2 hours more. Add more water 1 cup at a time if the pan is dry.

 

To prepare stock: Meanwhile, combine the reserved turkey neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.

 

Transfer the turkey to a clean cutting board (reserve the pan juices and onions). Let the turkey rest while you make Citrus Gravy.

 

To prepare gravy: Skim off any visible fat from the juices from the roasting pan. Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.

 

Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes. Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids). Season with salt and pepper.

 

Remove the string and carve the turkey. Serve with the gravy.

 

Turkey Cookie Treats
2 years ago

Turkey Cookie TreatsTurkey Cookie Treats

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Whipped chocolate frosting
Candy corn
1 tube (4.25 oz) yellow decorating icing
Miniature candy-coated semisweet chocolate baking bits
1 tube (0.68 oz) black decorating gel
 

 
Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
 
Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
 
Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.

 

Cheese Pumpkins
2 years ago

Cheese PumpkinsCheese Pumpkins

8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
2 teaspoons finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves
 

 
Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
 
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
 
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

 

Pumpkin Crack Cake
2 years ago

Pumpkin Crack CakePumpkin Crack Cake

 

7 1/2 ounces canned pumpkin puree
7 ounces sweetened condensed milk
2 eggs, at room temperature
1/2 cup sugar
2 1/2 teaspoons pumpkin pie spice
1 15-ounce box regular or gluten-free yellow cake mix
8 tablespoons (1/2 cup) unsalted butter, melted and cooled
1/2 cup semi-sweet chocolate chips (or chopped pecans)

 

 
Preheat the oven to 350° F. Grease a 9" square or round baking pan and set it aside.

 

In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined.

 

Pour the pumpkin mixture into the prepared pan. Sprinkle 1/3 of the dry cake mix over the top and swirl it into the wet ingredients with a knife.

 

Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with chips. Cover the top of the pan with foil.

 

Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes, or until it has begun to brown around edges.

 

Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.

 
Note: Doubling the recipe is a cinch, with a hitch. Double all of the ingredients — except the cake mix. Just sprinkle that thinner if you double the recipe, but still use just the one box of mix.

 

Butterflied Turkey with Cranberry Molasses Glaze
3 years ago

Butterflied Turkey with Cranberry Molasses Glaze

Turkey
1 (12- to 14-pound) turkey , giblets and neck removed and reserved for another use
2 tablespoons plus 2 teaspoons kosher salt (see note)
2 teaspoons ground black pepper
2 teaspoons baking powder
2 large onions , peled and havled

Glaze
3 cups apple cider
1 cup fresh or frozen cranberries
1/2 cup light or mild molasses
1/2 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon grated fresh ginger
2 tablespoons unsalted butter


FOR THE TURKEY: Following illustrations in step by step below, butterfly turkey. Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using skewer, poke 15 to 20 holes in fat deposits on breast halves and thighs. Rub bone side of turkey evenly with 2 teaspoons salt and 1 teaspoon pepper. Flip turkey skin side up and rub 1 tablespoon salt evenly under skin. Tuck wings under turkey. Push legs up to rest on lower portion of breast and tie legs together with kitchen twine. Combine remaining tablespoon salt, remaining teaspoon pepper, and baking powder in small bowl. Pat skin side of turkey dry with paper towels. Sprinkle surface of turkey with baking powder mixture and rub in mixture with hands, coating skin evenly. Transfer turkey to large roasting pan, skin side up. Place 1 onion half under each breast and thigh to elevate turkey off bottom of roasting pan. Allow turkey to stand at room temperature 1 hour.

Adjust oven rack to lower-middle position and heat oven to 275 degrees. Roast turkey until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thigh, 2½ to 3 hours. Remove roasting pan from oven and allow turkey to rest in pan for at least 30 minutes or up to 1½ hours. Thirty minutes before returning turkey to oven, increase oven temperature to 450 degrees.

FOR THE GLAZE: While turkey rests, bring cider, cranberries, molasses, vinegar, mustard, and ginger to boil in medium saucepan over medium-high heat. Cook, stirring occasionally, until reduced to 1½ cups, about 30 minutes. Strain mixture through fine-mesh strainer into 2-cup liquid measuring cup, pressing on solids to extract as much liquid as possible. Discard solids (you should have about 1¼ cups glaze). Transfer ½ cup glaze to small saucepan and set aside.

Brush turkey with one-third of glaze in measuring cup, transfer to oven, and roast 7 minutes. Brush on half of remaining glaze in measuring cup and roast additional 7 minutes. Brush on remaining glaze in measuring cup and roast until skin is evenly browned and crispy, 7 to 10 minutes. Transfer turkey to cutting board and let rest 20 minutes.

While turkey rests, remove onions from roasting pan and discard. Strain liquid from pan through fine-mesh strainer into fat separator (you should have about 2 cups liquid). Allow liquid to settle 5 minutes, then pour into saucepan with reserved glaze, discarding any remaining fat. Bring mixture to boil over medium-high heat and cook until slightly syrupy, about 10 minutes. Remove pan from heat and whisk in butter. Carve turkey and serve, passing sauce separately.

Serves 10 to 12


Note: Table salt is not recommended for this recipe because it’s too fine. If you have a V-rack that, when inverted, still fits into your roasting pan, place the turkey on that rather than on the onions.

Cranberry Butter Upside Cake
3 years ago

Cranberry Butter Upside Cake

1 Box of Duncan Hines Moist Deluxe Butter Golden Cake Mix
1 14oz. can of whole berry cranberry sauce
1/3 cup of packed brown sugar
2 tablespoons butter
1 tsp. orange extract


Prepare filling by adding cranberry sauce, brown sugar, butter and extract to a small saucepan. Heat thoroughly until sugar is dissolved. Remove from heat to cool.

Prepare two 9" cake pans. Set aside.

Prepare cake mix as directed on package.

Divide cooled cranberry topping evenly between two prepared cake pans. Carefully add half the cake batter over the cranberry, dividing between two cake pans.

Bake according to package directions; approximately 25 minutes.

Cool completely on wire racks before assembling.

Makes two 9” cake layers

Stuffed Mushrooms (2 kinds)
3 years ago

Brie & Crab Stuffed Mushrooms

18 large mushrooms, stems removed & chopped
2 tablespoons melted butter
1 teaspoon garlic salt
2 tablespoons minced onion
1 teaspoon worcestershire sauce
4 ounces jumbo lump crabmeat
1 tablespoon mayonnaise
3 ounces brie, cut in 18 pieces

Heat oven to 350 degrees F.

Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.

In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted.

Yield:  6 servings




Easy Spinach Stuffed Mushrooms

16 each large fresh white mushrooms
1 package (12 ounces) frozen spinach souffle, thawed

Preheat oven to 400 degrees F.

Remove mushroom stems (use in salads, soups, stir-fries, sautés, etc.). Spray both sides of caps with nonstick cooking spray. Place caps, cavity side down, on a shallow baking pan. Bake until tender and golden, about 10 minutes. Turn caps cavity side up. Fill each cap with spinich souffle. Bake until hot, about 10 minutes.

Serve as an appetizer or side dish sprinkled with grated Parmesan cheese, if desired.

Yield: Makes 16 stuffed mushrooms
3 years ago

Check out the Cooking for Two folder... I just posted a few Thanksgiving recipes in there!

Amish Pumpkin Cinnamon Rolls with Caramel Frosting
3 years ago

Amish Pumpkin Cinnamon Rolls with Caramel Frosting

For Dough:
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 package dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons melted butter

For Caramel Frosting:
4 tablespoons butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1 pinch salt
3/4 cup confectioner's sugar, sifted


For Dough: In small saucepan, heat milk and butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.
 
In large mixer bowl, combine pumpkin, sugar and salt.
 
Add milk mixture to pumpkin and beat with electric mixer until well mixed. Beat in egg and yeast.
 
In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft).
 
Turn dough into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
 
Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.
 
On lightly floured surface, roll dough into 12x10-inch rectangle.
 
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
 
Beginning with long side of dough, roll up jelly roll style. Pinch seam to seal. With sharp knife, cut roll into 12 slices, about 1 inch wide each. Place rolls, cut side up, in greased 9x9-inch baking pan.
 
Preheat oven to 350 degrees F. Cover rolls and let rise until nearly doubled, 30 to 45 minutes.
 
Bake rolls at 350 degrees F for about 20 minutes or until golden.
 
Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
 
For Caramel Frosting: In small saucepan, heat butter until melted.
 
Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture.
 
Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
 
Drizzle caramel frosting over cinnamon rolls.

Yields: 12

Pumpkin-Pecan Spice Cookies
3 years ago

Pumpkin-Pecan Spice Cookies

1 1/2 cups packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
3 teaspoons vanilla
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cardamom
1 1/3 cups finely chopped pecans
1/2 cup white vanilla baking chips
4 oz vanilla-flavored candy coating (almond bark), chopped


Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.

Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.

Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

Makes 3 1/2 dozen cookies

3 years ago

Pumpkin MuffinPumpkin Muffins

8 ounces (1 C = 2 sticks) butter, softened
100 grams (7 T) light brown sugar
110 grams (½ C) sugar
3 eggs, room temperature
16 ounces (2 C) pumpkin puree (NOT pie filling)*
200 grams (¾ C + 2 T) all-purpose flour
150 grams (⅔ C) whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon cardamom
1 teaspoon ground cloves
240 grams (1 C) buttermilk, room temperature
150 grams (⅔ C) raisins, soaked in brandy and drained
Turbinado** sugar and pepitas*** for sprinkling on top

 

 

Preheat oven to 350°F. Line a muffin tin with muffin papers and set aside. In the bowl of a stand mixer, cream together the butter and the sugars until they are light and fluffy. Add the eggs one at a time, scraping the bowl and beating well between additions. Sift all of the dry ingredients together. Add them to the batter in three additions, alternating with the buttermilk and mixing on low speed until they are incorporated. Remove the bowl from the mixer, scrape down the sides, add the raisins and finish mixing by hand.

Portion the batter evenly into the muffin cups, so they are a little more than two-thirds of the way full. Sprinkle the tops with a mixture of pepitas and turbinado sugar. Bake for approximately 20 minutes, rotating halfway through, until the tops are golden brown and a tester inserted in the center of the muffins comes out clean.

Cool the muffins in the pan for 10 minutes then turn them out onto a rack and allow them to cool completely. Serve or store in an airtight container for up to two days.

Serves 12



* Pumpkin puree (or solid pack pumpkin) usually comes in 15 oz. or 32 oz. cans or you can make your own

** Turbinado sugar is basically raw sugar (light golden in color); most grocery stores carry it now or try Trader Joe’s or Whole Foods.

*** Pepitas are pumpkin seeds

 

Asian Roast Turkey with Sticky Rice Stuffing
4 years ago

Asian Roast Turkey with Sticky Rice Stuffing
Recipe by Corinne Trang

Stuffing
4 cups sticky (sushi) rice
1 tablespoon vegetable oil
2 large garlic cloves, peeled and minced
1 (1-inch) piece fresh ginger (about 1 ounce), peeled and minced
10 small fresh shiitake mushrooms, stems removed, caps sliced into thin strips
1 small bunch cilantro, stems trimmed, chopped
1 teaspoon salt

Turkey
1/2 cup soy sauce
1/3 cup sugar
2 green onions, minced
3 large garlic cloves, peeled and grated
1 (2-inch) piece fresh ginger (about 2 ounces), peeled and grated
1 tablespoon Sriracha sauce (Asian hot sauce)
1 (12-pound) turkey, thawed if frozen

Gravy
1 tablespoon all-purpose flour
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth


To prepare stuffing, cook rice in water according to package directions. When done, remove from pan and spread into a thin layer on a large baking sheet to cool.

Heat oil in a small skillet over medium heat. Add garlic and ginger and stir-fry until golden, about 1 minute. Transfer to a large bowl and mix with rice, mushrooms, cilantro and salt. Use as turkey stuffing. Makes about 8 cups.

Preheat oven to 325F.

To prepare turkey, combine soy sauce and sugar in a bowl and whisk until sugar is completely dissolved. Add green onions, garlic, ginger and Sriracha sauce; stir well.

Carefully loosen the skin of turkey. Rub about 1/3 cup of the soy sauce marinade directly over the white and dark meat under the skin. Rub another 1/3 cup over the skin. Fill the bird with the stuffing, and close the opening by overlapping the skin and securing with a toothpick.

Place turkey breast-side-down in a large roasting pan. Add 1 cup of water to the pan. Roast turkey about 1 1/2 hours (15 to 20 minutes per pound), basting every 20 minutes with remaining marinade. Turn turkey over and roast breast-side-up until temperature of the thigh reaches 170F. Stuffing should reach 165F. If the turkey is getting too brown, place a tent of foil over the breast and top of drumsticks during the last hour of cooking.

Remove turkey from pan and let stand 15 minutes before carving.

To prepare gravy, sprinkle flour over pan drippings. Cook, stirring, over medium heat 2 minutes. Stir in orange juice and chicken broth. Cook until thick. Serve with turkey.

Serves 8

Salad Greens with Anjou Pear and Rice Vinegar Dressing
4 years ago

Salad Greens with Anjou Pear and Rice Vinegar Dressing
Recipe by Corinne Trang

1 Boston or small green or red oak leaf lettuce, leaves separated and coarsely torn
1 small head radicchio, trimmed, quartered and leaves separated
2 cups arugula
1 ripe Anjou pear, halved, cored and cut into bite-size pieces
1/2 cup (2 ounces) coarsely chopped walnuts
1/2 English cucumber, thinly sliced
4 teaspoons seasoned rice vinegar
1 tablespoon honey
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil


Combine lettuce, radicchio and arugula in a large shallow serving bowl; toss well. Top with pear, walnuts and cucumber.

Combine vinegar, honey, salt and pepper and whisk well. Pour in oil in a steady stream while whisking. Serve with salad.

Serves 8

Garlic-Parmesan Pull-Apart Loaves
4 years ago

Garlic-Parmesan Pull-Apart Loaves

1/4 cup butter or margarine, well softened
1 clove garlic, finely chopped
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits


Heat oven to 375°F. In small bowl, stir together butter, garlic, cheese and parsley.

Remove biscuits from packaging. On baking pan with sides, make 2 loaves of 5 biscuits each. Set the biscuits on their edges, just touching each other end-to-end, like the biscuits were in the can, only in 2 groups of 5.

Split each biscuit in half horizontally; divide butter evenly between biscuits and spread in between split layers. Reshape the loaves.

Bake 11 to 14 minutes or until loaves are deep golden brown and thoroughly baked.

Pumpkin Roll with Cream Cheese Filling
4 years ago

Pumpkin Roll with Cream Cheese Filling

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self rising flour
1 tsp. ginger
2 tsp. cinnamon
1 (8oz.) pkg. cream cheese
4 tbsp. butter
1 cup powdered sugar
1 tsp. of vanilla


Beat the eggs on high speed for three minutes, and combine sugar and beat an additional two minutes. Fold in the pumpkin.

Sift together flour, the ginger and cinnamon. Fold into the egg and pumpkin mixture.

Pour onto a well greased cookie sheet, can not use air bake kind. Bake at 375 degrees for 15 minutes or until cake looks golden brown. Carefully flip out of the cookie sheet onto a clean dish towel. Roll into jelly roll shape.

For the cream cheese filling, cut the cream cheese and butter together at room temperature. Combine with powdered sugar and vanilla and beat until fluffy.

Unroll the cooled jelly roll cake. Spread cream cheese filling evening on top and slowly re-enroll cake.

Slice into one inch servings.

Refrigerate any leftovers and cover to keep from going stale.

Servings: 10-12

Glazed Spiced Pumpkin Bars
4 years ago

Glazed Spiced Pumpkin Bars

Bars
2 cups Fiber One® original bran cereal
1/2 cup canola or vegetable oil
1/2 cup orange juice
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped walnuts

Glaze
1 cup powdered sugar
4 to 6 teaspoons orange juice


Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes.

Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan.

Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour.

In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.

Ham with Orange and Stone-Ground Mustard
4 years ago

Ham with Orange and Stone-Ground Mustard
Recipe from Mohonk Mountain House, New Paltz, N.Y.

1 (10-pound) whole bone-in smoked ham

Sauce
1/2 cup water
1/4 teaspoon salt
1 tablespoon flour
Juice and finely grated rind of 1 large orange
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
1 tablespoon stone-ground mustard
1 stick of cinnamon
1/2 cup golden raisins
2 tablespoons maple syrup


Bake ham according to package directions. During last 15 minutes of baking, pour sauce over ham.

To prepare sauce, combine water, salt and flour in a saucepan; stir well. Bring to a boil over medium-high heat and cook, stirring constantly, until mixture becomes clear. Add remaining ingredients. Return to a boil and cook over medium heat 20 minutes. Remove the cinnamon stick and discard.

Pour sauce over ham during last 15 minutes of cooking time.

Serves 20

Gratin of Greens
4 years ago

Gratin of Greens

2 pounds spinach, chopped
3 tablespoons olive oil, divided
2 pounds Swiss chard, chopped
2 pounds zucchini, diced
1/2 teaspoon salt
1 cup hot cooked rice
3 garlic cloves, chopped
6 eggs, well beaten
1/4 cup fine bread crumbs
1/4 cup finely grated Parmigiano Reggiano cheese


Preheat oven to 350F.

Wash and dry spinach. Heat a large sauté pan over medium-high heat. Add 1 tablespoon oil. When hot, add spinach and cook just until wilted. Remove spinach from pan. Cook the chard in 1 tablespoon oil until just wilted. Remove from pan. Heat remaining 1 tablespoon oil; add zucchini and cook until just tender.

Stir cooked vegetables together with salt, rice and garlic. Transfer to a well-oiled heavy baking dish. Bake 20 minutes.

Remove pan from oven and stir in eggs. Sprinkle with bread crumbs and cheese. Return to oven and cook about 15 minutes, until eggs are just set.

Serves 8

Brie Mashed Potatoes
4 years ago

Brie Mashed Potatoes

12 medium baking potatoes (about 5 lb), peeled, cut into large pieces
1 cup milk
1/4 cup butter or margarine
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 package (8 oz) Brie cheese, rind removed, cubed
2 teaspoons chopped fresh thyme leaves


In 4-quart saucepan or 5-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until potatoes are tender when pierced with a fork. Drain.

Heat oven to 350°F. Spray 2- to 3-quart casserole with cooking spray. In 1-quart saucepan, heat milk, butter, salt and pepper over medium heat, stirring occasionally, until butter is melted. Measure out 1/4 cup milk mixture; set aside.

To potatoes, gradually add remaining milk mixture, cubed cheese and thyme, mashing with potato masher or electric mixer on medium speed until light and fluffy. Spoon potatoes into casserole. (Potatoes can be covered and refrigerated up to 24 hours at this point.)

Pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Stir potatoes before serving.

Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting
4 years ago

Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

Prep: 15 min.
Bake: 40 min.
Cool: 1 hr.

1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs
1 (16-oz.) can mashed sweet potatoes
2/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Cream Cheese Frosting
Garnish: coarsely chopped pecans

 

 

Place pecans in a single layer in a shallow pan.

Bake at 350 for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

Bake at 350 for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Yield: Makes 2 dozen


Cream Cheese Frosting

Prep: 10 min.

1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

 

Yield: Makes about 3 cups

 

Pumpkin Swirl Brownies
4 years ago

Pumpkin Swirl Brownies

Filling
1 package (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Brownies
1 box Betty Crocker® Premium Brownies Ultimate Fudge
1/4 cup vegetable oil
2 tablespoons water
1 egg


Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.

Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Makes 16 brownies

Grilled Turkey
5 years ago

Grilled Turkey

1 large onion, diced
1 (750 milliliter) bottle red wine
salt and pepper to taste
12 pounds whole turkey

In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.

Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.

Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.

Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.

Servings: 24

Cajun-Injected Spicy Turkey
5 years ago

Cajun-Injected Spicy Turkey
(Emeril Lagasse)

2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (like Zatarain's)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan


Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

* Large syringes designed especially for injecting turkeys may be purchased at many grocery stores in the spice / marinade / seasoning sections; many folks inject turkeys before frying them.

Turkey Roulade with Spinach and Mushrooms
5 years ago

Turkey Roulade with Spinach and Mushrooms
(Emeril Lagasse)

1 boneless turkey breast half, about 3 pounds
3 tablespoons extra-virgin olive oil
1/3 cup minced red onion
1 tablespoon minced garlic
8 ounces cremini mushrooms, ends trimmed and thinly sliced
1 1/4 teaspoons salt
2 bunches fresh spinach, tough stems trimmed
1/4 teaspoon freshly ground black pepper
6 slices turkey bacon, cooked crisp and finely chopped
3 tablespoons dried unseasoned bread crumbs
1 tablespoon Emeril's Original Essence, recipe follows
1 1/2 teaspoons Emeril's Turkey Rub


On a large cutting board, place turkey breast on top of plastic wrap and make a butterfly cut. Cover with additional plastic wrap and pound to an even thickness of 1/2-inch. Roll turkey up and transfer to the refrigerator while you prepare the stuffing.

Preheat the oven to 350 degrees F.

In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the onions and garlic until soft, 3 to 4 minutes. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring, until caramelized around the edges, 3 to 4 minutes. Add the spinach, 1 tablespoon of the remaining olive oil, 1/2 teaspoon of the salt and the pepper and cook, stirring occasionally, until spinach is wilted and any juices have evaporated from the pan, 3 to 4 minutes. Transfer to a colander to drain and set aside until cool enough to handle. Once cooled, squeeze lightly to release any excess liquid, then transfer to a bowl and add the chopped turkey bacon and the bread crumbs. Mix well.

Lay the turkey breast flat on a clean work surface and remove the top layer of plastic wrap. Season the skin side of the turkey with the Essence, 1 teaspoon of the Turkey Rub, and 1/4 teaspoon of salt. Turn over so that the skin side is on the plastic wrap. Season the inside of the turkey with the remaining 1/2 teaspoon of Turkey Rub and remaining 1/4 teaspoon of salt. Arrange the spinach-mushroom stuffing over the turkey to reach within 1-inch from all edges. Carefully roll up the roulade. Using butcher's twine, tie the roulade at even intervals so that it remains tightly rolled. Rub the outside of the roulade with the remaining tablespoon of olive oil and transfer to a rack inside of a shallow baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part of the very center of the roulade registers 150 to 155 degrees F, usually 1 1/4 to 1 1/2 hours. Set aside to rest for 15 minutes then slice into 1/2-inch slices and serve hot.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Basic Roast Beef And Yorkshire Pudding
5 years ago

Basic Roast Beef And Yorkshire Pudding

Roast beef (4 lb. rib roast)
2 tbsp. oil

Yorkshire Pudding:
3/4 c. flour
1/2 tsp. salt
3/4 c. milk
1 tbsp. water
2 eggs

Preheat oven to 450 degrees. Place the beef fat side up in a roasting pan and coat with oil. If you like rare beef, it should roast for about 1 1/4 hours, and meat thermometer read between 130-140 degrees. If you like it medium to well done, cook 1 1/2 hours and meat thermometer should read 150-160 degrees. Baste the meat frequently while it is cooking.

Meanwhile, prepare batter for the Yorkshire pudding. Sift the flour and salt in a mixing bowl. Make a well in the center and add the milk and water gradually, beating with a wooden spoon.

In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate it for 1/2 hour.

When the meat is cooked, remove it from the pan and place it on a warm platter. Cover with aluminum foil and let stand for 25 minutes before carving. Beat the batter again and pour it quickly into the still hot cooking pan. Bake in oven for 10 minutes at 450 degrees. Then reduce heat to 350 degrees and cook for an additional 15 minutes until it is well risen and has turned a golden brown. (Do not open the oven door while it is cooking). Serve immediately from the pan in which it has been cooked.

 

Pumpkin Bread Pudding
5 years ago

Pumpkin Bread Pudding

Butter for ramekins
1 loaf (5 x 9 inch) pumpkin bread
1 cup DOVE® Brand Milk Chocolate
1 can (15 oz.) pumpkin puree
1 1/2 cups lowfat milk
1/2 cup brown sugar
2 large eggs
1/4 teaspoon salt
1/2 cup whipped topping
8 ramekins or 9 x 13-inch baking dish
Cookie sheet pan


Preheat the oven to 350 degrees.  Butter ramekins, set aside. 

Cut the pumpkin bread into 1-inch cubes and spread them in a single layer on a cookie sheet.  Bake bread cubes for approximately 20 minutes or until dry and lightly toasted.  Remove from the oven, transfer to a wire rack and let cool.  (This can be done in advance.)

Reserve 8 DOVE® Brand Milk Chocolates, and roughly chop the rest of the candy.  Set aside. 

Whisk together the pumpkin puree, milk, brown sugar, eggs and salt until smooth.  Gently stir in the chopped chocolate and toasted pumpkin bread.  Divide mixture between the prepared ramekins and place them on the cookie sheet pan. 

Bake for approximately 25-30 minutes, or until golden and filling is slightly firm.  Remove from the oven and transfer to a wire rack to cool slightly. 

Top with a dollop of whipped topping and a reserved milk chocolate candy. 

Tip: If using a 9 x 13 inch baking pan, bake the bread pudding for 45-50 minutes or until golden and filling is slightly firm.

Slow Cooker Pumpkin Apple Dessert
5 years ago

Slow Cooker Pumpkin Apple Dessert

Prep Time: 15 min
Total Time: 2 hours 15 min
Makes: 12 servings

Ingredients:
1 can (21 ounces) apple pie filling
2 cups Gold Medal all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired


Directions:
Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.

Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.

Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer?s directions for layering ingredients and choosing a temperature.

Nutrition Information:
1 Serving: Calories 275 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 150 mg; Total Carbohydrate 52 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 64 %; Vitamin C 0%; Calcium 8 %; Iron 12 % Exchanges:

Source: Betty Crocker

Pumpkin Streusel Cheesecake Bars
6 years ago

Pumpkin Streusel Cheesecake Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

Filling
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Toppings
1/3 cup chocolate topping
1/3 cup caramel topping

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes: 24 bars

High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

Hickory-Grilled Turkey Breast
6 years ago

Hickory-Grilled Turkey Breast

2 cups hickory chips
Vegetable cooking spray
One 5 to 6 pound turkey breast

Soak the hickory chips in water for at least 30 minutes. Prepare a covered grill for cooking with indirect heat. When the coals are ready, scatter the soaked hickory chips over the hot coals. Spray the grill rack with vegetable oil, place breast on the rack, and grill for 1-1/2 hours or until a meat thermometer, inserted in thickest portion away from bone, registers 170 to 175 degrees. Remove breast from grill.

Makes 18 to 20 servings.

Harvest Bread
6 years ago

Harvest Bread

2 tbsp. active dry yeast
1-1/4 cups warm water
1 tsp. sugar
1 cup milk
1 tsp. salt
4 tbsp. light molasses
6 tbsp. butter, softened
3 cups whole wheat flour
3-3/4 cups all-purpose flour
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup sunflower seeds
1/4 cup chopped dried apricots
1/4 cup chopped raisins
1/4 cup grated carrot
1 egg
Dash of salt

Combine the yeast, warm water, and sugar in a large bowl and let sit for 15 minutes. In a separate bowl, combine the milk, salt, molasses, and butter. Stir well and add to yeast mixture. Slowly add the whole wheat flour and all-purpose flour. Remove the dough from the bowl and knead it on a floured surface, adding more all-purpose flour as necessary to keep the dough from getting too sticky. Knead in the nuts, seeds, apricots, raisins, and grated carrot. Try to distribute the treats evenly through the dough.

 

When the dough feels smooth after about 10 minutes of kneading, form it into a ball and coat with butter. Place the ball into a large bowl and cover with plastic wrap. After about an hour and a half, the dough should double in bulk. Punch down the dough, divide it into two loaves, and place in buttered 8-1/4 inch loaf pans. The loaves should be left to rise again for about 45 minutes. Beat together the egg, water, and salt for the egg wash. Brush the loaves with the glaze, then bake at 400 degrees for 45 minutes. The loaves should sound hollow when you tap the bottom of the pan.

 

Makes 10 to 12 servings.

 

Indiana Corn Casserole
6 years ago

Indiana Corn Casserole

1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley

Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.

Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour).

Serves 6 to 8.

Four Cheese & Walnut Cheese Ball
6 years ago

Four Cheese & Walnut Cheese Ball

4 ounces (1 cup) Cheddar Cheese, shredded
1 (8-ounce) container sharp Cheddar cold pack cheese
1 (8-ounce) package cream cheese, softened
1 (4-ounce) package blue cheese, crumbled
3/4 teaspoon dried dill weed
1/2 teaspoon dried basil leaves
1/2 teaspoon celery salt
1/2 teaspoon Italian seasoning
2 teaspoons finely chopped fresh garlic
1 tablespoon soy sauce
1/2 cup chopped walnuts, toasted
1/4 cup chopped fresh parsley


Combine all cheese ball ingredients except walnuts and parsley in large bowl. Beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate until firm (at least 3 hours or overnight).

Combine walnuts and parsley in small bowl. Shape cheese mixture into ball; roll in walnut mixture to coat.

Yield: 20 servings; 2 1/2 cups

Harvest Nut Tart
6 years ago

Harvest Nut Tart

Crust Ingredients:
1-1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
1/3 cup whole or slivered almonds
3 tablespoons sugar
1/3 cup Butter, softened
1 teaspoon vanilla

Topping Ingredients:
28 caramels
1/3 cup Half & Half
1-1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
3 tablespoons milk chocolate or real semi-sweet chocolate chips
1 teaspoon vegetable oil
Aerosol Whipped Cream

Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)

Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.

Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.

Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes). Drizzle over tart. Garnish with whipped cream, if desired.

Yield: 12 servings

Pumpkin Squares
6 years ago

Pumpkin Squares

Preparation time: 30 min
Baking time: 50 min 
Yield: 12 servings

Crust Ingredients:
1 cup all-purpose flour
1/2 cup uncooked old-fashioned oats
1/2 cup firmly packed brown sugar
1/2 cup Butter, softened

Filling Ingredients:
3/4 cup sugar
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Topping Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans

Garnish Ingredients:
Heavy Whipping Cream, whipped, sweetened, if desired

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes.

Meanwhile, combine all filling ingredients in large bowl. Beat at medium speed until smooth; pour over crust. Continue baking 20 minutes.

Stir together 1/2 cup brown sugar and pecans in small bowl; sprinkle over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely. Store refrigerated. Garnish with sweetened whipped cream, if desired.

Cranberry Squares
6 years ago

Cranberry Squares

Preparation time: 20 min 
Yield: 12 servings

Base Ingredients:
2 (3-ounce) packages raspberry-flavored gelatin
2 cups boiling water
1 (12-ounce) package fresh or frozen cranberries, thawed
2/3 cup orange juice
2 cups sugar
1 (20-ounce) can crushed pineapple in juice
1 teaspoon freshly grated orange peel

Topping Ingredients:
1 (3-ounce) package cream cheese, softened
1 cup Heavy Whipping Cream
1 cup miniature marshmallows

Dissolve gelatin in boiling water in large bowl. Set aside.

Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, until well chopped (1 to 2 minutes). Repeat with remaining cranberries and orange juice. Place chopped cranberries into medium bowl.

Stir cranberry mixture and all remaining gelatin ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate until set (6 hours or overnight).

Beat cream cheese in small bowl at medium speed until well mixed. Reduce speed to low; add whipping cream. Beat until well mixed. Increase speed to high. Beat until stiff peaks form. Gently stir in marshmallows by hand.

Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.

Quick Cloverleaf Herb Rolls
6 years ago

Quick Cloverleaf Herb Rolls

Preparation time: 15 min
Baking time: 15 min 
Yield: 1 dozen rolls

1/4 cup Butter, melted
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary*
1 1/2 teaspoons chopped fresh thyme leaves**
1 (1-pound) loaf frozen bread dough, thawed

Stir together butter, parsley, rosemary annd thyme in 9-inch pie plate.

Cut bread dough into 36 (about 1-inch) pieces using kitchen shears. Shape each piece into a ball; roll in herb mixture. Place 3 balls in each of 12 ungreased muffin cups. Cover; let rise until double in size (about 30 minutes).

Heat over to 400°F. Bake for 15 to 20 minutes or until golden brown.

*Substitute 1/2 teaspoon dried rosemary leaves, crushed.

**Substitute 1/2 teaspoon dried thyme leaves.

Sweet Potatoes With Sugared Pecans
6 years ago

Sweet Potatoes With Sugared Pecans

Preparation time: 45 min
Baking time: 20 min 
Yield: 6 servings

Potatoes Ingredients:
4 medium orange sweet potatoes or yams, cut into 2-inch chunks
2 tablespoons Butter
1 tablespoon firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper

Pecans Ingredients:
1 tablespoon Butter
1/4 cup chopped pecans
2 teaspoons sugar
1/4 cup sliced green onions

Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.

Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.

Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through.

Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.

Just before serving, sprinkle potatoes with pecans and green onions.

Pumpkin Pecan Pie Bars
7 years ago
Pumpkin Pecan Pie Bars

1/2 c Butter or margarine; softened
1 c Brown sugar; firmly packed
1 1/2 c Flour; unsifted
1 c Oats
1 Ts Baking powder
1 Ts Salt 16 oz Pumpkin
1 can Sweetened condensed milk
2 Eggs; beaten
2 Ts Pumpkin pie spice
1 1/2 Ts Vanilla extract
1 c Pecans; chopped
Confectioners' sugar (optional for dusting)

Preheat oven to 350F. In large mixer bowl, beat margarine and brown sugar until fluffy; add flour, oats, baking powder and 1/2 teaspoon salt. Mix until crumbly. Reserving 1/2 cup flour mixture, press remainder on bottom of 15x10" jellyroll pan. Bake 20 minutes.

Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. Spread over baked crust. In small bowl, combine reserved 1/2 cup flour mixture with pecans; sprinkle over pumpkin mixture. Bake 30-35 minutes or until set. Cool. Cut into bars. Sprinkle with confectioners' sugar if desired. Store covered in refrigerator.

Pumpkin Rum Mousse
7 years ago
Pumpkin Rum Mousse

Number of Servings: Eight

Ingredients:

1 cup Canned Pumpkin
1 envelope Unflavored Gelatin
2/3 cups Sugar
4 Eggs
1/4 cup Rum
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Mace
1/4 teaspoon Ground Cloves
1 cup Heavy Cream
Whipped Cream
Nuts- Almonds

Preparation Directions:

Warm the rum in a small sauce pan. Slowly add in gelatin, stirring constantly. Heat and stir until gelatin is completely dissolved. Set aside and allow to cool slightly.

Beat eggs in a large mixing bowl. Gradually add the sugar and beat for 3 to 4 minutes until it is thick and light.

In a second bowl, combine and mix pumpkin, cloves, cinnamon, ginger and mace.


Combine the rum gelatin and the egg mixtures, stirring well.
Gently add in the heavy cream.

Pour into small serving dishes. (Or, pour into glass baking dish) Refrigerate for several hours until firm or overnight.

Decorate with whipped cream and nuts before serving.

Libby's Pumpkin Cheesecake
7 years ago
Libby's Pumpkin Cheesecake

Serving Size: 16

Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1/4 cup granulated sugar

Cheesecake
24 ounces cream cheese -- softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon ground nutmeg

Topping
2 cups sour cream -- room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl. Press onto bottom and 1" up side of 9" springform pan. Bake in preheated 350 degree
oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min.

Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.

Topping: Combine sour cream, sugar and vanilla in med. bowl. Spread over surface of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for several hours or overnight. Remove side of springform pan before serving.
7 years ago
ok, to replace the "missing" pie, here's a few pie/dessert recipes...
7 years ago
Thanx for the giggle, Bill.
7 years ago
7 years ago
I think next yr, I'm gonna just show up at someone else's house...
7 years ago

Ya beat me to it!

Also, if anyone needs advice/suggestions, we're here to help.

Thanksgiving!
7 years ago
| Holiday
is almost upon us! There are some nice recipes in the Holiday Recipes folder but I'm sure people have more or would like to see more. So post your Thanksgiving recipes or requests here!
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