Thanksgiving Recipes: November 2008

Saturday, November 29, 2008

[THANKSGIVING-RECIPE] Roasted Turkey with Bourbon-Butter Glaze

Roasted Turkey with Bourbon-Butter Glaze
Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram,
crushed
1 teaspoon finely shredded lemon peel
1 14- to 16-pound turkey
1/4 cup bourbon
Salt
Pepper
Fresh herbs (optional)
Kumquats (optional)
Directions:
For glaze, combine butter, brown sugar, marjoram, and lemon peel in a
small
mixing bowl.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Using your
fingers, separate turkey skin from breast meat, being careful not to tear
skin or pierce meat. Spread about half of the glaze over the breast
meat under
the skin.
Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over
outside of turkey. Season turkey with salt and pepper. Pull neck skin
to back and
fasten with a short skewer. Tuck drumsticks under the band of skin that
crosses the tail. If there isn't a band, tie drumsticks to tail. Twist
wing tips
under back.
Insert a meat thermometer in the center of an inside thigh muscle. The
thermometer bulb should not touch bone. Cover turkey loosely with
foil. Roast in a
325 degree F oven for 3-3/4 to 4-1/4 hours or until thermometer
registers 180
degrees F. After 3 hours, cut the skin or string between drumsticks.
Remove
foil the last 30 minutes of
roasting to let bird brown. Turkey is done when drumsticks move very
easily
in their sockets and their thickest parts feel soft when pressed.
Remove turkey
from oven and cover loosely with foil. Let stand 15 to 20 minutes before
carving. If desired, garnish platter with fresh herbs and kumquats.
Makes 12 to 15
servings.

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[THANKSGIVING-RECIPE] Good Eats Roast Turkey

Good Eats Roast Turkey

Yield: 10 To 12 Servings

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 TBS black peppercorns
1/2 TBS allspice berries
1/2 TBS candied ginger
1 gallon iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except
ice water, in a stockpot, and bring
to a boil.

Stir to dissolve solids, then remove
from heat, cool to room temperature,
and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late
the night before) combine the brine
and ice water in a clean 5-gallon bucket.

Place thawed turkey breast side down
in brine, cover, and refrigerate or set
in cool area (like a basement) for 6 hours.

Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500
degrees F.

Combine the apple, onion, cinnamon stick, and
cup of water in a microwave safe dish and microwave
on high for 5 minutes.

Remove bird from brine and rinse inside and out with
cold water. Discard brine.

Place bird on roasting rack inside wide, low pan
and pat dry with paper towels.

Add steeped aromatics to cavity along with rosemary
and sage.

Tuck back wings and coat whole bird liberally with
canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F.
for 30 minutes.

Remove from oven and cover breast with double layer
of aluminum foil, insert probe thermometer into
thickest part of the breast and return to oven, reducing
temperature to 350 degrees F.

Set thermometer alarm (if available) to 161 degrees.

A 14 to 16 pound bird should require a total of
2 to 2 1/2 hours of roasting.

Let turkey rest, loosely covered for 15 minutes before carving.

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird
(A Good Eats Thanksgiving)

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Wednesday, November 26, 2008

[THANKSGIVING-RECIPE] Spicy Sweet Potato Patties

Spicy Sweet Potato Patties

1/2 teaspoon whole cumin seeds
4 eggs
5 cups grated sweet potato
1 cup grated onion
3/4 cup chopped fresh cilantro
3 teaspoons diced fresh red chili or 1 teaspoon ground
1 teaspoon salt
1 teaspoon pepper

1. In a small frying pan, toast the cumin seeds until just brown.
2. In a medium mixing bowl, whip the eggs, then mix in remaining
ingredients, including the toasted cumin seeds.
3. Heat a large, heavy-bottomed skillet and oil lightly. Drop batter by
spoonsful into the pan and cook slowly on each side until cakes are very
golden, about 25 minutes. Keep warm under a tea towel while cooking the
remaining cakes.

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[THANKSGIVING-RECIPE] Pumpkin Pie with Pecan Crust

Pumpkin Pie with Pecan Crust

1 cup graham cracker crumbs
2 tablespoons pecans, toasted and ground
1 tablespoon unsweetened applesauce
2 whole eggs
1 cup canned pumpkin
3/4 cup evaporated skim milk
1/4 cup apple juice concentrate
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
Pinch salt
12 pecan halves
1 teaspoon maple syrup

1. Preheat oven to 350°F.
2. In a medium bowl, combine the graham cracker crumbs with pecans and
applesauce. Press into the bottom and halfway up the sides of a 9-inch pie
plate, coated with a small amount of canola oil. Set aside.

3. Combine remaining ingredients, except pecan halves and maple syrup, in a
large bowl. Mix until blended.

4. Pour pumpkin mixture into pie crust.

5. Bake for 20 to 30 minutes or until a knife inserted in the middle comes
out clean. Refrigerate pie when cool; cut into 12 equal pieces.

6. In a small bowl, coat pecan halves with syrup. Transfer to a lightly
oiled baking sheet, reduce heat to 325F and bake for 4 to 5 minutes. Remove
from oven. Place one pecan on the outer edge of each slice of pie before
serving.
Serves 12.

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[THANKSGIVING-RECIPE] Curried Pumpkin Soup

Curried Pumpkin Soup

2 tablespoons butter
2 cups finely chopped onion
2 garlic cloves, minced
1 1/2 tablespoons peeled fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 15-ounce cans solid-pack pumpkin
7 cups water
1 1/2 cups good-quality vegetable broth
1 14-ounce can unsweetened coconut milk
1/4 cup olive oil

1. In a large soup pot, heat butter over moderate heat and add onions. Cook,
stirring occasionally, until softened, about 5 minutes. Add garlic and
ginger and continue cooking for 1 minute, stirring constantly. Add cumin,
coriander, and cardamom, stirring well to combine.

2. Add salt, pepper flakes, pumpkin, water, broth, and coconut milk,
stirring to combine and simmer, uncovered, 30 minutes, stirring
occasionally.

3. Puree using an immersion blender, or in batches using a food processor or
regular blender, until smooth. Serve immediately, or refrigerate, covered,
for 1 day. May be served chilled or reheated when ready to serve.

Serves 10 to 12.

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[THANKSGIVING-RECIPE] Baked Autumn Squash with Savory Stuffing

Baked Autumn Squash with Savory Stuffing

3/4 cup red onion, diced
3 tablespoons olive oil
2 cloves garlic, diced
3 ribs celery, thinly sliced
2 teaspoons dried savory
1 cup field mushrooms, thinly sliced
1/2 loaf of bread, sliced and chopped into cubes
1 cup black olives, sliced
4 tablespoons tamari or other good-quality soy sauce
1/2 cup walnuts, coarsely chopped
1 kabocha squash (or Hubbard, acorn, or butternut)

1. Preheat oven to 350F. In a large frying pan, saute the red onion in the
olive oil on medium-low heat. Stir in the garlic, celery, savory, mushrooms,
and bread cubes, sautéing for an additional 5 to 10 minutes. Add the olives,
tamari, and walnuts, stirring all ingredients together thoroughly for a few
minutes. Remove from heat and set aside.

2. Prepare the squash by cutting it in half, removing the stem and seeds,
then slicing the flesh into wedges about 1 inch wide. The skin of kabocha
squash is edible and can be left on, but other squashes will need to be
peeled. Place the wedges around the edge of a baking dish, then scoop the
stuffing into the center of the dish, covering most of the squash.

3. Place the dish into the preheated oven and bake for 35 to 45 minutes.
Check to make sure the squash is done by poking a piece with a fork; it
should be soft. If the stuffing looks like it's getting a bit dry, you can
place a lid over the dish for the last 10 to 15 minutes while it's baking.
Serve hot.
Serves 6 to 8.

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[THANKSGIVING-RECIPE] Acorn Squash with Citrus and Chile

Acorn Squash with Citrus and Chile

2 medium acorn squash
1/2 teaspoon black pepper
1 teaspoon sea salt
6 tablespoons olive oil
1/2 garlic clove, minced
1 1/2 tablespoons fresh citrus juice (lime, lemon, orange-or any combination
of the three)
1 to 2 teaspoons finely chopped fresh hot red chile or jalapeno (with seeds
for extra heat)
2 tablespoons chopped fresh cilantro, plus extra for garnish

1. Preheat oven to 450°F. Halve squash lengthwise and remove stem ends.
Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

2. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil
in a bowl, then arrange, cut sides down, in 2 baking pans.

3. Roast squash until squash is tender and cut sides of wedges are golden
brown, 25 to 35 minutes.

4. While squash is cooking, mash garlic with remaining 1/4 teaspoon salt and
whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil until
combined.

5. When squash is done, place it on a platter cut sides up and drizzle with
chile citrus sauce. Sprinkle with extra cilantro and serve.

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Tuesday, November 25, 2008

[THANKSGIVING-RECIPE] Mack's Thanksgiving Veggies

Mack's Thanksgiving Veggies

-4 slices of bacon
-1 large onion, finely chopped
-1 clove of garlic minced
-2 pounds of fresh Brussels Sprouts (cut in halves) approx 7 cups
You can also use broccoli or cauliflower
-1 1/2 cups milk
-1 cup chicken broth
-1/4 cup (4 tblspns) butter
-5 tblspns flour
-3/4 cup Parmesan cheese
-1 tblspn Dijon mustard
-1/2 tsp salt
-1/4 tsp poultry seasoning
-pepper to taste
-1 1/2 cups grated sharp white Cheddar cheese
-paprika for garnish

1)Heat large skillet & cook bacon till crispy. Transfer to plate and set
aside Pour off all but 2 tblspns of bacon fat from pan. Add the onion to
the pan and saute over medium heat for about 6 minutes and then add the
garlic and cook for another minute. Scrape the onions and garlic into 9x13
baking dish and spread them around. Set aside.

2)Trim the Brussels sprouts, cut them in half if very large. Add the
Brussels sprouts to a large pot of boiling salted water. Boil and cook for
5 minutes Drain immediately. Transfer to the casserole, spreading the
sprouts evenly in the dish. Set aside. Heat over to 375

3)Combine the milk & chicken broth in a small saucepan. Bring to a simmer,
then remove from the heat.

4)Melt butter in large saucepan. Add flour and stir with a whisk for about 1
minute until the flour is light brown. Whisk in half of the hot milk and
broth. Heat and whisk for a minute or so, until thick. Add the remaining
liquid and cook about 5 minutes. Whisking frequently.

5)Whisk in Parmesan cheese, mustard, salt, poulty seasoning and pepper.
Pour the sauce evenly over the Brussels sprouts. Mince the bacon and
sprinkle over the sauce. Sprinkle evenly with Cheddar cheese and dust
lightly with paprika.

6)Place the casserole on the center rack and bake for 30 minutes, until
bubbly and golden brown. Cool for about 5 minutes before serving.
Makes 10 servings.

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Wednesday, November 19, 2008

[THANKSGIVING-RECIPE] Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

l/4 cup butter, melted
1 1/4. cup fine gingersnap crumbs
3 eggs, separated
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 tablespoon unflavored gelatin
1/4 cup cold water
3/4 cup brown sugar
1 1/3 cups pumpkin
1/2 cup milk
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice

1. Preheat oven to 350°F.

2. Combine melted butter and gingersnap crumbs. Press mixture into bottom
and up sides of a 9-ineh pie plate. Bake for 10 minutes. Cool.

3 Beat egg whites until foamy. Beat in cream of tartar and sugar until stiff
peaks form.

4 Dissolve gelatin in cold water.

5 Combine brown sugar, pumpkin, egg yolks, milk, salt, cinnamon, ginger, and
allspice in a large saucepan over low heat, Cook, stirring frequently, until
mixture comes to a boil. Boil for 1 minute. Stir in gelatin. Fold in egg
whites.

6. Transfer mixture into pie shell. Chill for at least 4 hours or overnight.
Makes 8 to 10 servings.

SALLY MCCAULEY Christ Church, Frederica, St. Simons Island, Georgia

Church Socials by Barbara Greenman

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Tuesday, November 18, 2008

[THANKSGIVING-RECIPE] Turkey Noodle Soup Mix

Category: Turkey Soup
Serves/Makes: 2 qts soup | Difficulty Level: 2 | Ready In:
< 30 minutes

Ingredients:
1 cup Uncooked fine egg noodles
1 tablespoon instant minced onion
2 1/2 tablespoons chicken-flavored bouillon granules
1 1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds
1/8 teaspoon garlic powder
1 bay leaf
Directions:
Combine all ingredients in a small plastic bag; store in a cool, dry
place.
(To ensure even distribution of seasonings, each recipe of soup mix
must be mixed individually). Yield: about 1 cup.
To make the soup: Combine soup mix, 8 cups water, and 1 carrot,
diced, in a Dutch oven. Bring to a boil; cover, reduce heat, and
simmer 15 minutes. Discard bay leaf. Stir in 3 cups cooked, diced
turkey; simmer an additional 5 minutes.

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Monday, November 17, 2008

[THANKSGIVING-RECIPE] Texas' Best German Chocolate Pie

Texas' Best German Chocolate Pie

Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)

Ingredients:

1 pie crust (9-inch size)
4 squares sweet chocolate -- chopped
1/4 cup margarine
1 teaspoon vanilla extract
3 eggs
1 can coconut-pecan frosting, ready-to-spread
3 tablespoons all-purpose flour
Whipped cream -- for garnish

Directions:

In small saucepan over low heat, melt chocolate and margarine. Stir constantly until smooth. Remove from heat and stir in vanilla.

In small bowl, beat eggs until well blended. Add frosting and flour; blend well. Stir in chocolate mixture.

Pour into pie crust. Bake at 350 degrees for 45-55 minutes, or until knife inserted near edge comes out clean. (Filling will rise during baking.)

Cool completely and garnish with whipped cream if desired. Store in refrigerator.

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Friday, November 14, 2008

[THANKSGIVING-RECIPE] Turkey Cupcakes

Turkey Cupcakes
24 cupcakes

1 box Betty Crocker" Super-Moist" devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) Betty Crocker" Rich & Creamy milk chocolate
frosting
1 tube (4.25 oz) Betty Crocker? white decorating icing
1 bag (11 oz) candy corn (1 2/3 cups)
1/4 cup Betty Crooker's chocolate candy sprinkles

Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick
pans). Make and bake 24 cupcakes as directed on box, using water, oil and
eggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool
completely, about 30 minutes.

Frost cupcakes with frosting. Place remaining frosting in corner of
resealable freezer plastic bag; seal bag. Cut small tip off 1 bottom corner
of bag.

To decorate each cupcake, pipe l-inch mound of frosting on 1 side of cupcake
for head of turkey. Make eyes with white decorating icing. Using a
toothpick, add a dot of chocolate frosting to each eye. Add candy corn for
beak. To make feathers, pipe frosting on opposite side from "head" to hold
candy corn; place candy corn upright on frosting to look like feathers.
Sprinkle chocolate candy sprinkles near head and at base of feathers. If
desired, add candy corn at base of cupcake for feet. Store loosely covered
at room temperature.

HIGH ALTITUDE (3500-6500 FT): Follow High Altitude directions on cake mix
box for cupcakes.
1 CUPCAKE: Calories 290 (Calories from Fat 110); Total Fat 13g (Saturated
Fat 3.5g; Trans Fat 2.5g); Cholesterol 25mg; Sodium 280mg; Total
Carbohydrate 42g (Dietary Fiber Og, Sugars 32g); Protein 2g % DAILY VALUE:
Cholesterol 9%; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% EXCHANGES:
1/2, Starch, 2 Other Carbohydrate, 2 1/2, Fat CARBOHYDRATE CHOICES: 3

If you don't need all 24 frosted and decorated cupcakes, freeze the
remainiilg unfrosted for a later use. Frost and decorate
when needed--frozen cupcakes are also easier to frost!

Get a head start on these cupcakes by baking them ahead. Tightly cover the
unfrosted cupcakes and freeze up to 2 months.

Betty Crocker Super Moist Cakes Spring 2008

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[THANKSGIVING-RECIPE] Holiday Cranberry Salad

* Exported from MasterCook *

Holiday Cranberry Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole cranberry sauce -- (16-ounce)
Juice of 1/2 lemon
1/2 pint whipping cream
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup mayonnaise
1/2 cup chopped pecans

Mix cranberries and lemon juice. Spread this mixture in shallow pan
or ice cube
tray. Whip cream. Add sugar and vanilla. Mix in mayonnaise. Spread
over
cranberries and sprinkle top with nuts. Freeze. Serve on lettuce
leaves.

Per Serving (excluding unknown items): 300 Calories; 28g Fat (79.5%
calories
from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 46mg
Cholesterol;
90mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
4 Fat; 1
Other Carbohydrates.

NOTES : Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com/) to purchase copies of River Road
Recipes II and
other fine cookbooks, or call (225) 924-0298.

Nutr. Assoc. : 0 0 0 0 0 0 0

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Monday, November 10, 2008

[THANKSGIVING-RECIPE] Turkey Sandwiches with Gouda, Bacon and Chipotle Sauce on Homemade

Turkey Sandwiches with Gouda, Bacon and Chipotle Sauce on Homemade
Sun-dried Tomato Black Olive Cheese Bread

1 lb. thinly sliced turkey breast
2 crisp bacon strips for each sandwich
1 tomato slice per sandwich
leaf lettuce
thin slices of purple onion
1 slice Gouda cheese per sandwich
1 loaf of Sun-dried Tomato & Black Olive Bread
Chipotle Mayo Sauce

Layer on each sandwich bread some chipotle mayo, about 3 slices of
turkey, top with gouda, tomato, bacon, lettuce, and onion slices.

Sun-dried Tomato and Black Olive Cheese Bread
makes 1 (3 lb.) loaf of bread in DAK machine

1 package of yeast
4 cup Better for Bread flour
1/4 tsp. garlic salt
1 Tbsp. butter
1/2 cup whole pitted black olives
1/2 cup sun-dried tomatoes in oil, well drained
1 cup cubed cheddar cheese
3/4 cup sour cream
1 egg
1 cup very warm water

Add all the ingredients into the pan in the order listed, place
darkness control at 11 o'clock, select white bread and push start.

Chipotle Mayonnaise Sauce

1/2 cup cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lime juice
1 chipotle chili in adobo sauce, pureed and strained*** found at
Mexican grocer
1/2 teaspoon ground cumin
salt and fresh ground pepper -- to taste

Combine all ingredients in blender and keep covered in refrigerator.
Keeps for one week covered.

***If you want it hotter than this, keep on adding one chipotle
pepper at a time.

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Sunday, November 9, 2008

[THANKSGIVING-RECIPE] Mallow Topped Sweet Potatoes

Mallow Topped Sweet Potatoes
SERVES 8
Ingredients

a.. 3 (15 ounce) cans sweet potatoes, drained
b.. 1/4 cup butter or margarine, melted
c.. 1/4 (12 ounce) can frozen orange juice concentrate
d.. 1/4 cup brown sugar
e.. 1/2 teaspoon salt
f.. 1 teaspoon cinnamon, ground
g.. 1/4 teaspoon nutmeg, ground
h.. 25 marshmallows
Directions
1.. Heat oven to 350 degrees.
2.. Pour sweet potatoes in a 10x6" (1 1/2 quart) baking dish coated with cooking spray.
3.. In a separate bowl, combine butter, orange juice, brown sugar, salt and spices.
4.. Mix thoroughly.
5.. Pour mixture over sweet potatoes.
6.. Top with marshmallows.
7.. Bake for 18-20 min or until hot and marshmallows are lightly browned.

[Non-text portions of this message have been removed]

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Saturday, November 8, 2008

[THANKSGIVING-RECIPE] Rustic Blackberry Cobbler

Rustic Blackberry Cobbler

Prep Time:1 hr

Cook Time: 35 min

10 servings

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1 cup vegetable shortening
1/2 cup ice water
6 cups fresh blackberries
2 cups sugar
1/4 cup Grand Marnier
2 tablespoons flour
1 stick unsalted butter, cut into 1-inch cubes
2 scoops vanilla bean ice cream
Fresh mint sprigs
Powdered sugar in shaker

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour, salt, and
sugar. Cut in the shortening and work it through
with your hands until the mixture resembles
coarse crumbs.

Add the water, 1 tablespoon at a time and
work the dough until you have a smooth ball.

Wrap the dough tightly and refrigerate for
30 minutes. Remove from the refrigerator
and place on a lightly floured surface.

Roll the dough out until the dough is
1/8-inch thick. Divide the rolled dough
in half. Place half the dough in a
9 by 9 by 2-inch square baking pan.

Reserve the other half for the top
of the cobbler.

In a mixing bowl, toss the blackberries
with the sugar, Grand Marnier, and flour.

Pour the tossed blackberries into the
prepared pan.

Top the blackberries with the cubed butter.

Lay the reserved crust over the blackberries,
tucking the edges down into the pan.

Bake for 30 to 35 minutes or until the crust
is golden brown.

Remove from the oven and allow to cool.

Place a serving of the cobbler in a shallow
bowl and serve with vanilla ice cream.

Garnish with mint and powdered sugar.

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Thursday, November 6, 2008

[THANKSGIVING-RECIPE] Chocolate Pecan Pie

Chocolate Pecan Pie

CRUST

1 handmade, frozen or Pillsbury(R)
Refrigerated Pie Crust (from 15-oz pkg.),
softened as directed on package

FILLING

1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla
3 eggs
1 (6 ounces) package (1 cup) semisweet chocolate chips
1 1/2 cups pecan halves

TOPPING

2 tablespoons reserved semisweet chocolate chips
10 pecan halves
Whipped cream

Heat oven to 325 degrees F.

Place pie crust in 9-inch pie pan as
directed on package for one-crust filled pie.

In large bowl, combine corn syrup, sugar, butter,
vanilla and eggs; beat well.

Reserve 2 tablespoons chocolate chips
for topping.

Stir in remaining chocolate chips
and 1 1/2 cups pecans.

Spread evenly in pie crust-lined pan.

Bake at 325 degrees F for 55 to 65 minutes
or until deep golden brown and filling is set.

Cover edge of crust with strips of foil after
15 to 20 minutes of baking to prevent excessive
browning.

Cool 1 hour or until
completely cooled.

Line cookie sheet with waxed
paper.

Melt 2 tablespoons reserved
chocolate chips in small
saucepan over low heat.

Dip each of 10 pecan halves
in chocolate.

Place on waxed paper-lined cookie
sheet.

Refrigerate 15 to 20 minutes or until
chocolate is set.

Garnish pie with whipped cream
and chocolate-dipped pecans.

Store in refrigerator.

Makes 10 servings

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Wednesday, November 5, 2008

[THANKSGIVING-RECIPE] Pumpkin Sheet Cake

Pumpkin Sheet Cake

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

In a mixing bowl, beat pumpkin, 2 cups
white sugar, and oil.

Add eggs, and mix well.

In another bowl, combine flour, baking
soda, cinnamon and salt.

Add these dry ingredients to the pumpkin
mixture, and beat until well blended.

Pour batter into a greased 15 x 10 inch
baking pan.

Bake at 350 degrees F (175 degrees C)
for 25 to 30 minutes, or until cake
tests done.

Cool.

In a mixing bowl, beat the cream
cheese, butter or margarine, and
vanilla until smooth.

Gradually add 1 3/4 cups confectioners'
sugar, and mix well.

Add milk until frosting reaches desired
spreading consistency.

Frost cake, and sprinkle with nuts.

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[THANKSGIVING-RECIPE] Maple Cranberry Sweet Potatoes

Maple Cranberry Sweet Potatoes

4 lbs sweet potatoes( about 5 medium), peeled

Salt

1 cup pure maple syrup

1 ½ cups fresh cranberries( half of a 12 oz bag)

3 T butter ( real butter, no substitutions)

In a covered 6 qt sauce pan, heat whole sweet
potatoes with 1 teaspoon of salt and enough
water to cover to boiling on high.

Reduce heat to a low simmer, covered about
30 minutes or just until the potatoes are
fork tender.

Drain. Set aside until cool enough to handle.

Meanwhile, in a 1 qt saucepan, heat maple syrup
to boiling on high.

Reduce heat to medium and boil gently for 10-15
minutes or until reduced to ½ cup.

Stir in cranberries, butter and ½ teaspoon salt
and cook just until cranberries pop, about
5 minutes longer.

Preheat oven to 400 degrees.

Cut cooked sweet potatoes crosswise
into 1-inch thick slices and arrange
in shallow 3 qt ceramic or glass
baking dish, overlapping slices if
necessary.

Spoon maple-cranberry syrup evenly
over potatoes.

Bake, uncovered for 20 minutes or until hot.

Serves 10

TIP

You can prepare the sweet potatoes (even arrange
them in a casserole) and syrup up to one day
ahead and refrigerate separately. Allow both to
come to room temp before baking.

Top potatoes with hot syrup, and pop in
the oven when the turkey comes out.

Select potatoes of the same size so they
cook evenly.

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Tuesday, November 4, 2008

[THANKSGIVING-RECIPE] Campfire Pie

Campfire PieC

Campfire Pie

Prep Time: 20 min
Inactive Prep Time: 4 hr 0 min
Cook Time: 30 min

Serves: 1 (10-inch) pie

For the crust:

9 ounces finely ground dark chocolate cookies
2 1/2 ounces butter, melted

For the filling:

8 ounces dark chocolate cookie chunks

3 1/2 ounces almond ding, chopped, recipe follows

4 ounces semisweet chocolate chips

6 ounces bitter chocolate sauce, recipe follows

For the marshmallow:

4 sheets gelatin, soaked in water
3 ounces water
5 ounces egg whites
1/8 teaspoon cream of tartar
Pinch salt
8 ounces sugar
1 1/2 ounces corn syrup
1 1/2 teaspoons vanilla extract

For the crust:

Mix cookie crumbs with melted butter and press into the bottom
and sides of the pie plate. Place piecrust in the freezer for
5 minutes to set.

For the filling:

Place the cookie chunks, chopped almond ding and semisweet
chocolate chips in small bowls on your workstation.

Spread 2 ounces of the bitter chocolate sauce on the
bottom and the sides
of the pie crust. Set aside.

For the marshmallow:

Hydrate the gelatin sheets in a small saucepan. Gently warm the gelatin on the stove until dissolved and set aside. Place egg whites, cream of tartar and salt in the bowl of an electric mixer and a whip attachment. In a medium saucepan, bring the sugar, corn syrup and water to a boil. Using a candy thermometer, bring the syrup to 230 degrees F. Start whipping the egg whites
on high speed and continue to boil the
syrup to 240 degrees F.

Pour syrup into the egg whites in a thin stream while whipping the egg whites and until all the syrup is incorporated. While continuing to whip, add the gelatin and vanilla. Whip for 1 minute longer.

For assembly:

Immediately spread 1/3 of the marshmallow on the crust. Sprinkle with half the cookie chunks, almond ding and chocolate ships. Drizzle 2 ounces of the bitter chocolate sauce over the pie. Spread another 1/3 of marshmallow and sprinkle with the remaining cookie chunks, almond ding and chocolate chips and bitter chocolate sauce. Top with the remaining marshmallow and shape the top with dips and swirls using a metal offset spatula. Refrigerate pie for 4 hours or overnight.

*Cook's Note: It is very important to start layering the filling with the marshmallow as soon as it is ready. If over whipped or held too long, the gelatin will begin to set and the texture of the marshmallow will become grainy.

To serve:

Cut the chilled pie into 8 pieces and place each slice on an ovenproof plate. Bake at 400 degrees F for 5 minutes until golden brown. Serve immediately.

Bitter chocolate Sauce:

4 ounces unsweetened chocolate
2 ounces semisweet chocolate
2 1/2 ounces corn syrup
7 ounces butter
5 ounces heavy cream

Combine the chocolates, corn syrup and butter over a double boiler and gently melt. Stir in cream.

Almond Ding:

3 ounces whole blanched almonds
2 ounces sugar
5 ounces butter
Pinch salt

Mix ingredients in a saute pan and cook over medium heat, stirring frequently, until almonds are toasted and caramel is a light brown.

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Saturday, November 1, 2008

[THANKSGIVING-RECIPE] Turkey Vegetable Bake

Turkey Vegetable Bake

You can substitute any leftover cooked
vegetables for the peas and
carrots.
1 can (16 oz.) peas and carrots, well drained
1/4 tsp. thyme, or to taste
1/8 tsp. pepper
112 oz. cooked turkey or chicken
1 1/2 cups turkey or chicken gravy (homemade, canned, in a jar or mixed)
2 cups firm mashed potatoes
1 Tbl. grated Parmesan cheese
Dash of paprika
Pour vegetables into a greased shallow baking dish; season with thyme
and pepper. Cover with turkey or chicken, slightly overlapping slices;
pour gravy over. Spoon mashed potatoes in dollops around edges or over
the top. Sprinkle potatoes with Parmesan cheese, then lightly with
paprika. Bake in preheated 450º oven for 10 - 15 minutes or until
potatoes are golden brown and gravy is bubbling hot.

Makes 4 servings

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Saturday, November 29, 2008

Wednesday, November 26, 2008

Tuesday, November 25, 2008

Wednesday, November 19, 2008

Tuesday, November 18, 2008

Monday, November 17, 2008

Friday, November 14, 2008

Monday, November 10, 2008

Sunday, November 9, 2008

Saturday, November 8, 2008

Thursday, November 6, 2008

Wednesday, November 5, 2008

Tuesday, November 4, 2008

Saturday, November 1, 2008

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