**Giveaway is closed. Winners will be posted shortly.
Hey everyone! Some of you may remember this giveaway from last year. . . . I figured since we all had fun (and got some really great recipes) that we might as well do it again!
So tomorrow begins my four-day preparations for Thanksgiving (my husband and I have both of our families over every year). And as the holidays approach, I thought, who couldn’t use more books? Or a gift card to buy more books?
Thus, I’ve decided to do a giveaway. Grand prize is a $25 gift card to either Barnes & Noble or Amazon, and I’m also giving away three runner-up prizes of a copy of my current release, A Lot Like Love. All you have to do to enter is tell us, in the comments below, one thing you’re baking/cooking for Thanksgiving AND you have to include the recipe. (Hey, we all can use good recipes this time of year, right?) And if you’re not cooking or baking anything this Thanksgiving, then just post any favorite recipe of yours. The contest will be open until 8pm CST on Wednesday, November 23rd.
I’ll start us out, with recipes from two fantastic cooks: my grandmothers. One is one of my favorite desserts, and the other is for the best stuffing I’ve ever tasted. I make both of these every Thankgiving.
Grandma Arline’s Magic Bars
1 1/2 cups corn flake crumbs
1/2 cup butter
1 1/2 cups flaked coconut
1 12 oz pkg. semi-sweet chocolate chips
1 can sweetened condensed milk
1 cup chopped walnuts
3 tablespoons sugar
Preheat the oven to 350 degrees. Combine corn flake crumbs, sugar, butter and mix thoroughly. (I melt the butter first.) Press mixture evenly into 13 x 9″ baking pan. Use back of spoon to press firmly into bottom of pan to form crust.
Scatter chocolate chips over crust. Spread coconut evenly over chocolate chips. Sprinkle the walnuts over the coconut. Pour sweetened condensed milk over walnuts.
Bake for about 25 minutes or until lightly browned around edges. Cool. Cut into bars.
Grandma Marge’s Bread Stuffing
3 loaves of bread
1 1/2 cup chopped onion
1 1/2 cup chopped celery
1 1/2 cup melted butter
1 tablespoon salt
2 tsp ground sage
1 tsp pepper
1 beaten egg
Break bread into pieces and leave out to go stale. (Note: I do this two days before I plan to make the stuffing and leave the bread out for two days in two brown paper grocery store bags.)
Saute the celery and onion in the melted butter until soft. Add the salt, sage, and pepper. In a large bowl, mix celery/onion mixture with one beaten egg. Begin adding stale bread, add milk as you mix in the bread to keep the stuffing moist.
Bake for about one hour at 325 degrees in a buttered 13 x 9 casserole dish. If made the day before and refrigerated, increase cooking time to about 1 1/2 hours.
Enjoy! And happy Thanksgiving!
53 thoughts on “Thanksgiving Giveaway– What’s In Your Oven?”
I’m making deviled eggs:
12 hard-cooked eggs
3 tablespoons mayonnaise or salad dressing
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 teaspoon yellow mustard
1/4 teaspoon salt
1.Cut eggs lengthwise in half. Scoop yolks from eggs into medium bowl; mash with fork. Stir remaining ingredients into yolks.
2.Fill egg whites with egg yolk mixture, heaping lightly. Cover and refrigerate up to 24 hours.
I plan on making this delicious breakfast for my family on Thanksgiving morning:
Baked Pull-Apart Pumpkin French Toast (AKA Deliciousness)
1 loaf hearty whole wheat bread, sliced
3 large eggs
1 cup milk or cream
3/4 cup pumpkin puree
1/4 cup salted butter, melted
2 Tablespoons molasses
2 teaspoons pumpkin spice blend
1/4 cup brown sugar
The night before…
In a medium mixing bowl, whisk together eggs, milk, pumpkin puree, 2 Tablespoons melted butter, molasses and 1 teaspoon pumpkin spice blend.
Dip each slice of bread into the mixture to coat well, then place, one layer thick, on a 13×17 baking sheet. Drizzle any remaining pumpkin mixture on top of the bread.
Place plastic wrap over the soaking bread slices and refrigerate for 8 hours or overnight.
In the morning…
Preheat the oven to 350°F. Generously butter an 8 x 11 baking dish.
Mix together brown sugar with remaining teaspoon of spice blend.
Remove plastic wrap from the soaked bread and brush tops lightly with remaining 2 Tablespoons of melted butter. Sprinkle French toast tops all over with cinnamon sugar mixture.
Starting with the smaller pieces, arrange the slices of bread in the buttered baking dish, propping them up on top of each other until the pan is full.
Place on the middle shelf of the oven and bake for 35-40 minutes until the tops are crispy.
Serve at once with Molasses-Cinnamon Syrup or pure maple syrup, and whipped cream.
Mom’s Ambrosia Salad
1 cup miniature marshmallows
1 cup coconut
1 cup whipped cream
1 cup mandarin oranges
1 cup bananas
Mix together. Refrigerate for about an hour.
I make this every year because it is one of the few things my little daughter will eat.
Thanks for the giveaway.
I’m not baking anything for Thanksgiving! LOL
But right now I’m making some Marshmellow pie!
It’s simple: you put a cream cheese bar and some cream (like 90 grams) in the blender and then you start adding 17 marshmellows (standard size, not the really giant ones! LOL) one by one! After u’re done you put the mix in a cookie crust and on the fridge for 2 hours!;) and voilá! (it can be an OREO cookie crust!;P) enjoy!:)
Happy Thanksgiving JULIE!:*
I’m making baked macaroni.
I, um, don’t really use a recipe I kind of made it up over the years and just kind of eyeball everything) but I can give you approximations..
1 box of cellentiani (spiral macaroni), cooked according to box directions
2 cups (one bag) sharp shredded cheddar cheese.
1-2 cups total of Parmesan/Romano/Asiago blend cheese (to taste — I like a lot but it’s a pretty strong flavor so you may want to use less)
1 cup sour cream
1/4 a stick of butter
corn flake crumbs
Cook pasta according to box directions. Mix cheeses and melt in a large pan on medium heat. Add sour cream, mix well until all melty and creamy. Add drained pasta, mix until well coated.
Pour into a large, buttered baking dish. You CAN add more cheese at this point — I usually sprinkle on a little more of the Italian cheese, but it’s optional (it’s a LOT of cheese even without it). It’s also good with some extra sharp cheddar on top (sharper than you use in the rest of the dish).
Melt remaining butter and mix with corn flake breadcrumbs until nice and crumbly. Sprinkle liberally on top of pasta.
Bake at 350* about 15 – 30 minutes until hot all the way through and breadcrumbs start to brown.
You can make it ahead of time and stick it in the fridge, just wait until right before you bake it to put on breadcrumbs.
That’s it! SUPER easy and very very popular.
Thanks for the giveaway!
Good luck with the Goodreads contest, Julie! 🙂 And thank you for sharing those recipes with us.
I will not be cooking or baking anything this Thanksgiving, but here is a foolproof pasta recipe I make often.
1 Box of rotini/rotelle pasta
2 Medium cucumbers
1 pint of cherry tomatoes
2 chicken breasts cut into bite sized pieces
McCormick’s Salad Supreme Seasoning
Zesty Italian seasoning
Salt and pepper
Bring pot of water to boil for the pasta. Salt liberally. Cook according to package instructions, then drain.
Wash and seed the cucumbers and cut into bite sized pieces
Wash the tomatoes. I usually leave most of them intact, but cut the bigger ones in half.
I season the chicken with salt and pepper, and just saute them with some oil until browned.
Combine the pasta, cucumbers, tomatoes, and chicken in a big bowl.
Season with the Salad Supreme seasoning and the Italian seasoning. I usually use about two capfuls of the Salad Supreme and about half a bottle of the salad seasoning, but you can adjust according to your own tastes.
I’ll start off by stay that I don’t cook, bake, etc., just never have. So for Thanksigiving, my other family members cook/bake the essentials and I bring a veggie tray, well I do make biscuits, but you know how hard is it to open a can and pop them in the oven, right. My brother makes a mean cobbler though 🙂
I am making Spiced Pumpkin Cheesecake…Oh Yea!!
And I need a Great Apple Pie Recipe…so PLEASE someone post one!!
Oh Julie…I LOVE to make Magic bars!!
Prep Time: 15 min
Makes 16 Servings
You Will Need
38 NABISCO Ginger Snaps, finely crushed
1/4 cup finely chopped Pecans
1/4 cup butter, melted
4 pkg. (8 oz) PHILADELPHIA Cream Cheese, softened
1 cup Sugar
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
1 cup thawed COOL WHIP Whipped Topping
1/2 tsp. ground nutmeg
How To Make It
HEAT oven to 325 degrees. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla; mix well.
Add eggs, 1 at a time, mixing after each just until blended. Pour into crust.
BAKE 1 hour 20 min. to 1 hour 30 min. or until center is ALMOST set. Loosen cake from rim of pan; cool WELL before removing rim.
REFRIGERATE 4 hours. Serve with a dollop of COOL WHIP and a dusting of nutmeg.
I’m going to be making this dessert I got from Weight Watchers – Cherry Cheesecakes (3 points each):
3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.
Barbed1951 at aol dot com
I making an apple pie. I use Williams Sonoma Perfect Pie crust (cuz it’s the best I’ve ever had). prepare it according to package directions.
The filling is about 10 macintosh (or other) apples, sliced. Add 1/2 cup sugar and 2T cinnamon. (you can also add a bit of flour or cornstarch, but I like it without). Then I beat an egg and brush it over the top of the crust and sprinkle a tiny bit of sugar on it.
I am making pecan pie this year. I use the recipe from the Karo Syrup website. It’s easy and always taste delicious. Hope everyone has a wonderful Thanksgiving!
Classic Pecan Pie
1 cup Karo® Light OR Dark Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
I always love a good cheesecake and I love Oreo, so I found this one here:
◦1 no-bake cheesecake mix
◦1/3 cup margarine, melted
◦3 tablespoons granulated sugar
◦4 (2.16 ounce) Oreos, finely crushed
◦1 1/2 cup cold milk
◦1 (9-inch) graham cracker pie crust
1.Reserve 1/4 cup finely crushed Oreos for garnish. Divide remaining mixture in half.
2.Combine graham cracker crumbs, sugar, 1/2 of finely crushed Oreo mixture and margarine. Using fork, press mixture against sides and bottom of 8-or 9-inch pie plate.
3.Pour milk into small mixing bowl. Add cheesecake mix contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Fold remaining half of finely crushed Oreo bars into filling mixture. Pour into crust. Chill 1 hour.
4.Garnish with reserved 1/4 cup finely crushed Oreo bars. Refrigerate, covered.
My sister and I own a bakery so baking for thanksgiving means A LOT of requests for cookies, pies, and other goodies for family members. Here is a cookie recipe that I’ve been tweaking for the past few weeks:
Oatmeal Cranberry White Chocolate Chip Cookies
2/3 cup butter
2/3 cup brown sugar
2 large eggs
1 1/2 cup oats (use quaker oats)
1 teaspoon baking soda
1/2 teaspoon salt
Dried cranberries and white chocolate chips (as you mix continue to adjust)
– oven at 375
– cream butter and sugar
– add eggs one at a time
– mix remaining dry ingredients together and sift before slowly adding to butter/sugar/egg mix
– add cranberries and w.c.c.
– drop by rounded teaspoonful onto cookie sheet (I prefer to use parchment paper for baking cookies)
– 10 to 12 minutes or until lightly golden brown
This is not something I’ll be making this year, but I’ve made it in the past and it’s always a big hit. I like it because it’s so easy!
1 (16 ounce) can refrigerated flaky biscuit dough (I use crescent dough)
4 apples – peeled, cored and halved
1 cup white sugar
1 cup water
1/2 cup butter, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a 7×11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
3. In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
Makes 8 servings. 414 Calories per serving. For less calories, use reduced fat biscuit dough and splenda, instead of sugar.
I’ll definitely go vote today.
I think I’m burnt out on turkey, possibly for life, so we’re having Rack of Lamb Gramalata, a recipe we got from the fourth season of Top Chef.
1/2 orange, zested fine
1 garlic clove, macerated
Salt to taste
1 t parsley, minced fine
1 t rosemary, chopped
1 t sage, chopped
1 t thyme, chopped
Drizzle of olive oil
Rack of Lamb
Rub racks with gramalata and black peppercorns; let marinate for at least 1 hour.
In large saute pan, brown racks of lamb in olive oil. Once browned, remove extra oil and add 4 T of butter and baste for about 3 minutes. Baste racks until desired temperature is met (medium to rare is ideal).
I hope everyone has a happy Thanksgiving!
I always fix lemon pie and it is always gone!
1 can sweetened condensed milk
1/4 cup lemon juice
8 oz. Cool whip
Graham cracker crust.
Mix milk and lemon juice and stir till thick
Add cool whip and mix good
Pour in graham cracker crust.
You can add more lemon juice if you like more tartness. Can add cool whip also, to taste.
Very simple and a favorite of my family.
This bread is *awesome*- I’ve shared it with other people and they all liked it. I think some people add chocolate chips too to make it even more dessert like. (It’s more like a cake than bread… perhaps “loaf” is closest? Anyway it’s pumpkin cranberry bread.
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries
Preheat oven to 350 degrees F.
In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 70 minutes.
Some people top it with cream cheese frosting or icing too. 😀
Happy Thanksgiving, everyone!
I typically cook an appetizer, side dish, or dessert for my family’s Thanksgiving meal each year whether it’s at our household or my uncle’s. This year I plan on making Panera bread’s Potato Gruyère Gratin.
4 thin slices of a French Baguette
2 tablespoons olive oil
1 large sweet onion (such as a Vidalia), thinly sliced
3/4 teaspoon salt
1 can (5 ounces) evaporated milk
3/4 cup half-and-half
3/4 cup low-sodium chicken broth
1 1/2 pounds Yukon Gold potatoes (about 5), peeled and sliced paper-thin, preferably on a mandoline
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/8 teaspoon salt
3/4 cup grated Gruyère or Jarlsberg cheese
Heat oven to 375ºF. Coat 3-quart shallow baking dish with cooking spray.
Put bread in food processor and process to fine crumbs. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion slices and 1/4 teaspoon of salt. Cover and cook, stirring once or twice, for 5 minutes. Uncover and cook until liquid evaporates, 3 to 5 minutes. Reduce heat to medium, and cook uncovered until onion slices are deeply browned, 15 to 20 minutes more, stirring a few times.
Bring evaporated milk, half-and-half and broth to a boil over medium heat in a small saucepan.
Meanwhile, arrange half of the potato slices in prepared dish, overlapping them slightly. Sprinkle with half of the thyme, half of the black pepper and 1/8 teaspoon of the salt. Top with onions and half of the cheese. Arrange remaining potato slices on top and sprinkle with remaining thyme, black pepper, salt, and cheese. Pour the hot milk mixture over the top.
Cover with foil and bake for 30 minutes. Remove foil, scatter on bread crumbs and coat with cooking spray. Bake until almost all liquid is absorbed and potatoes are tender, 30 to 35 minutes. If necessary to brown top, turn on the broiler and broil until top is golden brown, 1 to 2 minutes.
Happy Thanksgiving! I’m not cooking this year and not doing much celebrating but I am baking a cake for my friend’s birthday…which happens to fall on Thanksgiving this year! I found this online and it is the most delish cake we’ve had in a long time. The very best to all this holiday season!
Chocolate-Pumpkin Marble Cake
1 1/2 cups (3/4 lb.) butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible
spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the
center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then
remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
I tend to make the desserts for our family and I try to change it up every year and do something different so this year I’m making this:
Creamy Peanut Butter Pie
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups,divided
1 chocolate crumb crust (9 inches)
1.In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
2.Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings.
This is a new addition to our Thanksgiving Menu
10 slices artisan style bread
2 sweet onions sliced
1 lb butternut squash, peeled and cut into 1″ cubes
2 T olive oil
1 T fresh sage or 1 t. fried
2 t choped fresh thyme or 1/2 t dried
1 1/4 t. salt
4 c. reduced sodium chicken broth
1 1/2 c swiss cheese
Preheat oven 350..Tear bread into 1 inch pieces place on baking sheet bake until crisp
Combine onion and squash in large bowl add oil, thyme, sage, salt and pepper. Toss well arrange on a baking sheet roast 22 to 25 minutes until fork tender. Coat 13×9 baking dish with cooking spray. Place bread, squash, cheese in layers, finishing with bread. slowly pour broth over to and allow bread to soak up broth and pressing with back of spoon. Add remaining broth until it is 1 inch below pan’s rim. reduce oven to 350 cover pan with foil. bake covered 30 minutes remove foil and bake 35-45 minutes until bubbling, puffed and golden brown. let stand 5 min before serving
I am preparing Thanksgiving dinner this year and will include this Pineapple Cranberry Relish ~ as I have for almost 20 years!! It is delicious with the dinner ~ but, just a delicious with the leftovers!
20 oz. Crushed Pineapple (drained)
2 16 oz. cans of Whole Cranberry Sauce
16 oz. Frozen Strawberries (thawed & drained)
1/2 cup chopped walnuts
In a large bowl, mix together the pineapple, whole cranberry sauce, strawberries and chopped walnuts. Cover and chill overnight before serving.
Simple, but so delicious!
Happy Thanksgiving to all!
We’ll be making our traditional pomegranate salad.
2 Bunches of Grapes
1 Can Pineapples Tidbits, drained
1 Cup Powdered Sugar
1 Can Frozen Lemonade Concentrate
Peel pomegranates into bowl. Dice apples, bananas, grapes and combine with pomegranates. Add ¾ can pineapple tidbits. In separate bowl, mix together powdered sugar and 1/3 of the can of frozen lemonade concentrate until it’s a nice, creamy glaze. Pour over fruit salad and mix thoroughly. Enjoy!
Trying a new recipe!
Pumpkin Creme Caramel
1 1/4 cups granulated sugar, divided
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup pumpkin puree
2 teaspoons maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/8 teaspoon (pinch) ground cloves
1/8 teaspoon (pinch) ground ginger
7 large eggs, beaten
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
In a medium saucepan over medium-low heat, melt and caramelize 1/2 cup of the sugar. Shake the pan occasionally to stir the sugar and evenly distribute the color. The sugar is caramelized when it has turned a uniform light tan color. Evenly divide the caramel between 8 ovenproof ramekins. Swirl the caramel inside each ramekin to coat the sides and bottoms completely. Arrange the ramekins in a 1 1/2-inch to 2-inch deep baking pan.
Preheat and oven to 325F. In a clean saucepan over medium heat, stir together the milk, cream, pumpkin, maple syrup, cinnamon, nutmeg, cloves, and ginger just until it begins to scald, about 5 to 7 minutes. Do not allow the liquid to simmer or boil at any time. Remove the pan from the heat and press the mixture through a medium-mesh sieve or strainer, discarding the large solids. Return the pumpkin-cream mixture to the pan and set it aside for a moment.
Stir together the remaining 3/4 cup sugar and the eggs. Allow the sugar-egg mixture to rest for 5 minutes. Slowly add 2/3 cup of the hot pumpkin-cream mixture to the eggs, whisking constantly. Stirring constantly, add the tempered eggs and pumpkin-cream back into the hot- pumpkin cream in the saucepan. Stir in the salt and vanilla extract.
Carefully pour the hot pumpkin-egg mixture into the ramekins. Pour boiling water into the pan holding the ramekins until the water level reaches halfway up the sides of the ramekins. Bake the custard for 30 to 35 minutes, until the custard is just set. (Overcooking will remove the silky texture for which crème au caramel is famous.) Remove from the oven and allow the ramekins to cool in the water bath for 5 minutes. Remove from the water and cool the custard at room temperature for 20 minutes.
Run an offset spatula or butter knife around the edges of each ramekin and invert the custards onto serving plates. Serve them at room temperature or chill for up to a day before serving.
This pumpkin crème caramel recipe makes 8 servings.
I am making my mothers cranberry salad – it is the best!
CRANBERRY SALAD– MY MOTHERS
2 cups cranberries (12 oz bag)
1½ oranges (grind rind, too)
1 cup pecans, chopped
1 1/4 cups sugar
2 doz. Miniature marshmallows
1 pkg orange Jell-O (lg)
1½ cup hot water
Mix hot water and Jell-O. Let thicken. Grind cranberries and oranges in food processor. Add sugar, nuts and marshmallows. Fold in thickened Jell-O.
Pour into mold and chill.
Breakfast on Thanksgiving morning is tricky so I throw one of these together the night before and bake it early by the turkey. It is easy and it gets everyone out of bed.
12 eggs, beaten
1 small can green chiles
1 tsp baking powder
½ tsp salt
½ cup flour
½ cup melted butter
4 cups cheese
1 container cottage cheese
Bake in a 13 X 9 pan for 50 minutes at 350 or in muffin tins for 30 minutes.
I’m not a cook but I saw this receipe today for stuffing in a muffin tin and want to give it a try soon. It was on the Today show and was the winner:
1 PACKAGE SAUSAGE…- I USED SPICY HOT – COOKED AND CRUMBLED – BY BOB EVANS BUT USE WHATEVER YOU LIKE
10 SAVED UP ENDS FROM LOAVES OF BREAD – I KEEP A BAG IN THE FREEZER TO SAVE UP THE ENDS OTHERWISE THEY GO IN THE TRASH – BREAK INTO SMALL BITE SIZE PIECES
1 CUP CELERY, SLICED
1 1/2 PRE JULIENNE CUT CARROTS
1 ONION, CHOPPED INTO SMALL PIECES
MUSHROOMS -SLICED AND BROWNED
2 CLOVES GARLIC MINCED
1/4 CUP PARSLEY
2 TBS ITALIAN SEASONING
1 CUP CHICKEN BROTH
Break bread into bite-sized pieces and put in large bowl.
Cook sausage and break into small crumb-like pieces. Add to bread mixture.
Cook mushrooms in a few tablespoons of olive oil. (Tip: Don’t crowd the shrooms or they won’t brown). Add to bread mix.
Saute celery, carrots in oil olive until just done. Add to bread mix.
Add garlic, parsley, Italian seasoning to liking.
Beat eggs with 1 cup of chicken broth. Sprinkle on brad mixture, tossing as you go until moist enough to hold shape. Toss. thoroughly.
Take handfuls and make medium-sized balls. Squees to secure shape. Place in muffin tin.
Bake for 30 minutes, or until its as brown and crispy as you like!
a new reicpe from nestle foods
BASBOSA WITH YOGHURT
Ingredients 1 tablespoon tahina
½ cup ghee or 100 g, softened
1 tin NESTLE® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2½ cups semolina or 400 g, grain
½ cup yoghurt or 125 ml
1 cup water or 250 ml
For the syrup:
1½ cups sugar or 300 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon rose water
PreparationGrease a 28cm x 24cm baking tin with the tahina.
Combine ghee, NESTLE® Sweetened Condensed Milk and baking powder and stir well. Add semolina, yogurt and water and stir until well combined.
Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.
Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.
To prepare the syrup:
Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.
I’m going to make this lemon chess pie for the very first time.
1 1/2 cups sugar
3 TBS cornmeal
1/4 cup sweet butter, melted
1/2 cup whole milk
2 lemons, juiced
Combine eggs, sugar, cornmeal, melted butter, milk and lemon juice in a large bowl.
Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pricked pie shell.
Bake at 425 for 10 minutes. Reduce temperature to 350 and continue to bake until set. Cornmeal will form a crust on top of custard. This is the very best part, so if you don’t have cornmeal in the pantry, borrow some from a neighbor or make some other kind of pie!
Cool before serving.
I’ll be going over to my aunt/uncle’s house this year and along with enough corn to feed a stable of hungry horses, I’m planning to bring Croissant Dessert Bars:
2 pkg. croissant rolls, refrigerated
2 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 egg, separated (save both yolk and white)
1/2 c. sugar
1 tsp. cinnamon
1/2 c. walnuts
Unroll 1 package croissant rolls into an ungreased 9×13 inch pan. Mix cream cheese, sugar, egg yolk and vanilla until blended. Spread mixture onto croissant crust. Top filling mixture with second package croissant rolls. Beat egg white until stiff. Spread on top of croissant rolls. Mix sugar, cinnamon and nuts. Sprinkle over egg white evenly.
Bake at 350 degrees for 35 minutes. Cut into squares and serve when cooled. Serves 15.
We are not celebrating Thanksgiving here unfortunatelly (all those recipes had me drooling…) but if we were I would definitely cook something with chocolate.
So here I go:
Chocolate Brownie Pudding Cake (Crockpot) Recipe
1/2 cup brown sugar
3/4 cup water
2 tbsp. cocoa
2 1/2 cups brownie mix
1/4 cup peanut butter
1 tbsp. soft margarine
1/4 cup water
Combine brown sugar, water and cocoa over medium heat. Bring to a boil, stirring frequently. Combine remaining ingredients in another bowl. Spread evenly in the bottom of a lightly buttered crockpot. Pour cocoa mixture over batter.
Cover and cook on HIGH 2 hours. Turn off heat and let stand 30 minutes.
I am making a Cranberry Fudge Pie
1 3/4 cups graham cracker crumbs
1/4 cup confectioners’ sugar or glazing sugar
6 tablespoons melted butter
*One cellophane-wrapped packet of graham crackers (11 whole crackers) will yield this amount of crumbs.
1 cup semisweet chocolate chips or chopped semisweet chocolate*
2/3 cup (5 3/8 ounces) heavy cream
3/4 cup diced walnuts or pecans
*Resist the urge to use bittersweet chocolate; with the acidic tang of the cranberries, it’s just too much. You want a dark chocolate that’s noticeably sweet; most chocolate chips will be fine. We prefer Peter’s Burgundy chunks.
1 cup sugar
1/8 teaspoon salt
1 1/2 cups cranberry juice
1 cup dried cranberries
12-ounce package fresh or frozen cranberries, a generous 3 cups
*You’ll need about 15 ounces (a scant 1 1/2 cups) topping for the pie. Enjoy the remainder on its own.
1) Preheat the oven to 375°F.
2) To make the crust: Process the crackers, sugar, and melted butter in a food processor until crumbly and well combined.
3) Press into the bottom and up the sides of a 9″ pie pan.
4) Bake the crust for about 7 to 8 minutes, until it’s set, but not brown. Remove from the oven and cool.
5) To make the filling: Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds.
6) Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you’re simply making a basic ganache.
7) Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top.
8) Refrigerate the pie for at least 1 hour, probably 2, until the ganache has firmed up.
9) While the pie is chilling, make the topping. Bring the sugar, salt, and cranberry juice to a boil.
10) Stir in the dried cranberries, and simmer for about 5 minutes.
11) Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 7 minutes, until some of the berries have burst.
12) Remove the cranberries from the heat, spoon into a bowl, and chill.
13) To finish assembling the pie: Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling. Chill until ready to serve.
Yield: 9″ pie, 8 to 10 rich servings.
I got the recipe from King Arthur Flour.
This Tandoori Chicken by Cook’s Illustrated is one of my hubby’s favorite recipes. (Neither one of us likes turkey that much.)
Published January 1, 2009.
WHY THIS RECIPE WORKS:
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this Indian classic into an easy weeknight dinner. We found a few ways to simulate tandoori chicken that marinates for 24 hours before being cooked at a very high heat in a traditional beehive-shaped clay oven. For marinated flavor in no time, we rubbed the chicken with spices, then dipped it in yogurt. Next we cooked it in a low-temperature oven before giving it a quick broil to char the exterior. The result: a chicken tandoori recipe with juicy, well-seasoned meat and a lightly charred crust.
We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted. If garam masala is unavailable, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature. Serve with basmati rice and a few chutneys or relishes.
2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed
1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.
TANDOORI CHICKEN WITHOUT THE TANDOOR
1. SALT RUB Massage chicken pieces with salt-spice rub to lock in juices and infuse flavor.
2. YOGURT COATING Toss chicken in spiced yogurt for another layer of flavor.
3. LOW OVEN To ensure juicy meat, bake chicken slowly in 325-degree oven until not quite cooked through.
4. BROILER For smoky flavor, briefly broil chicken until lightly charred and fully cooked.
Thanksgiving is not celebrated in my country but I hope I can still enter with sharing a recipe. In my family I make the salads and my fav to make is Michael Schumacher Salad ;
Gouda cheese (chopped into little blocks)
Feta cheese (chopped into little blocks)
Bokworst (sliced into rings)
Ham (sliced into cubes)
Salami(sliced into long shreds)
Gerkins chopped into little rings
Vienna’s chopped into blocks
Take all of the above and mix well with cross and blackwell manyonaise add some black pepper and voila !
Thanks for a fun contest and for the chance to win!
I make this cheesecake every year.
Pumpkin Swirl Cheesecake
2 c. graham cracker crumbs
1/4 c. butter, melted
2 (8 oz.) pkgs. Neufchatel (cream) cheese, softened
3/4 c. sugar
1 tsp. vanilla
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Combine crumbs and butter; press onto bottom and sides of 9″ spring form pan. Combine cream cheese, 1/2-cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. Mix well. Layer half of pumpkin mixture and half cream cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10 to 12 servings.
This is my absolute favorite holiday, the one where I love all the food! One of my favorite things is cranberry sauce. I discovered this one online & it’s wonderful, has a kick to it!
It’s made with merlot, the secret ingredient! When I make it, everyone asks for the recipe. Hope you enjoy!
And Happy Thanksgiving, Julie!
Merlot Cranberry Sauce
1 cup red wine (I like Merlot or Zinfandel plus extra for sipping)
1 cup brown sugar
1 (12-oz) bag fresh cranberries
½ cup dried cherries
Zest of 1 tangerine, finely grated
1 cinnamon stick
1. Combine the wine and sugar in a medium saucepan and bring to a boil over medium heat. Try not to drink too much of the extra wine yet or you will screw this thing up.
2. Add the cranberries, cherries, tangerine zest and cinnamon stick. Reduce the heat and simmer the sauce, partially covered, until it thickens and the cranberries pop, about 10 or 15 minutes. At this point, you may drink a little of the extra wine because you are almost done.
3. Dump the sauce in a scenic bowl and refrigerate it until it’s time to go wherever you are going. Put the wine bottle away now and get a grip. Serves 6-8.
I don’t cook on Thanksgiving, so my contribution is picking up sides and dessert from the grocery store. I like the amaretto pumpkin pie by Christine’s Upper Crust that Whole Foods sells. Description from the website: Traditional Pumpkin Pie with a dash of amaretto liqueur on top and fresh-roasted, ground almonds in the pastry. A wonderful variation!
While I don’t have the recipe for this pie, I did find a recipe for an amaretto pumpkin pie that sounds delicious.
For the Dough:
* 1 cup all-purpose flour
* 3/4 cup crumbled amaretto cookies (about 10 cookies)
* 1/8 teaspoon salt
* 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
For the Filling:
* 1 15-ounce can pure pumpkin
* 1 cup heavy cream
* 2/3 cup sugar
* 2 large eggs
* 2 1/2 tablespoons amaretto liqueur
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt
For the Praline:
* Vegetable oil, for brushing
* 1/2 cup sugar
* 1/2 cup sliced almonds
* 1/8 teaspoon salt
Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
Coarsely chop or break the praline and sprinkle over the pie right before serving.
This is a modify recipe I found online. I remeasured everything yo make it taste awesome
2 cups organic corn meal
1 cup unbleached flour
1 + 1/4 cup soy milk
½ cup powdered sugar
⅓ cup of vegetable oil
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
2 ½ teaspoon baking powder
½ teaspoon baking soda
¼ tsp Cinnamon powder
½ teaspoon salt
Preheat oven to 375 degrees Fahrenheit.
Mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put aside.
Mix dry ingredients in a large mixing bowl
Mix in vanilla soymilk, oil, then egg replacer. mix well.
Mix on md for 1mn then high for another 2 mn
Grease baking pan with nonstick spray
Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean.
Deviled eggs here too (by request!)
12 hard boiled eggs
1 tsp dijon mustard
2 to 3 tbsp mayonnaise (has to be Hellmans- if you can get it!)
Pinch to 1/4 tsp sugar or tablespoon of miracle whip (salad dressing)
Couple shakes of onion powder (sorry I cook till it tastes right! never really measured!)
Cut eggs lengthwise in half.
Pop out yolks from eggs into a bowl.
Mash with fork.
Stir all ingredients into yolks.
Fill egg whites with mixture- as full as you want it.
Top with sprinkle of paprika
That’s it! HAPPY THANKSGIVING!
Thank you for the great giveaway. I am making Pumpkin Rolls.
1 cup sugar
1 tsp lemon juice
3/4 cup all purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 tsp salt
2/3 cup plain pumpkin
1/2 cup chopped nuts
Powdered sugar for dusting paper towels
Preheat oven to 375. in a medium size bowl, beat eggs with mixer for 5 minutes. Mix in sugar and lemon juice. In separate bowl, stir together flour, baking powder, salt and spices. Add to egg mixture and mix well. Stir pumpkin into batter. Cut a piece of parchment paper(or wax paper) to fit a cookie sheet. Line the cookie sheet with the paper and spray with cooking spray. Pour batter onto paper and sprinkle the nuts randomly all over the batter. Bake cake for 15 minutes. While cake is baking, sprinkle 3 paper towels with some powdered sugar. When cake is done, immediately turn it over onto sugar dusted paper towels and remove parchment paper from cake. Carefully roll cake into a roll. Set aside to cool.
1 package softened cream cheese
4 tsp margarine
1 cup powdered sugar
1 tsp vanilla
Mix all ingredients with mixer until creamy.
Unroll cake and remove paper towels. Frost cake and roll back up.
I am making Chocolate pies this year. They are very simple and require no major baking or clean-up.
Hershey Bar Pie
One container of Cool Whip at room temperature
One graham cracker crust (store bought)
One Giant Hershey Milk Chocolate Bar (7 oz)
Break the chocolate bar into squares and melt until creamy. You can melt in the microwave in 30 second intervals stirring in between. Fold Cool Whip into chocolate until mixed through. Pour the mixture into the graham cracker crust and refrigerate overnight.
apple crumb pie
1 cup flour
1/2 cup butter (softened)
1/2 cup brown sugar
cinnamon to taste
mix by fork or hand blender until crumbly.
peel and slice 6-7 macintosh apples into bowl. mix in ~2/3 cup sugar, 1 T brown sugar, 2 T flour, dash of cinnamon. Put in prepared pie crust.
Top with crumbs. Bake 400 for ~45 min.
Since my grandmother passed a couple of years ago I have taken over making her holiday recipes. For Thanksgiving she always made an amazing Sausage and Egg Stuffing as a counterpoint to the traditional bread stuffing.
I apologize in advance; my grandmother was terrible with measurements but her food was still addicting.
Skin and break apart about a pound and a half of sweet sausage into a pan.
Cut up an onion and add it along with salt, pepper, and grated cheese to taste.
Fry the mixture until the meat is almost no longer pink.
Beat a dozen eggs and milk together, and add to the frying sausage mixture.
Cook over the flame for about 5 minutes but do not fully cook.
Assemble the mixture into an aluminum pan and bake for about 1 hour at 375 degrees.
I usually make a cheesecake and chocolate pie for dessert, then pick up a bunch of pastries from an Italian bakery. Another easy recipe that i’ve tries is for a banana cream pie. The recipe is on the back of a box of Dreap Whip:
•2 envelopes of Dream Whip
•2.75 cups cold milk, divided
•1 tsp. vanilla
•2 pkg (4 serving size each) JELL-O Instant pudding and pie filling, instant banana
•1-2 bananas, sliced
1 baked pastry shell (9 inch) or 1 Honey Maid Graham Pie Crust
1.Beat whipped topping mixes, 1 cup of the milk and vanilla in a large bowl with electric mixer on high speed for 6 minutes or until topping thickens and forms peaks.
2.Add remaining 1.75 cups milk and pudding mixes; beat on low speed until ingredients are incorporated. Beat on high speed 2 minutes, scraping bowl occasionally.
3.Place sliced bananas on the pastry shell, and spoon the pie mixture over the bananas.
4.Refrigerate at least 4 hours
Recipe Title Carrot Bars
2 c. sugar
1 ½ c. oil
2 c. flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 (4 ½ oz size) jars of carrot baby food
4 Tbsp butter, melted
½ tsp vanilla
1 lb powdered sugar
8 oz Philadelphia cream cheese
Beat the eggs and add the sugar, oil, flour, baking soda, salt and cinnamon.
Mix very well and add the carrots.
Pour into a greased 10 x 15 inch pan.
Bake at 350 degrees for 20-30 minutes or until done.
Mix all ingredients. Frost bars when cool.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Happy Thanksgiving, everyone!!!
Pumpkin cake roll
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly -roll pan; line with wax paper. G and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake. Reroll cake.
Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Oh Thanksgiving! I’m baking this amazing pumpkin pie recipe from Food Network!
1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
Lower the oven temperature to 350 degrees F.
While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
Cheating, I bought rolls to heat up.
Though my hubby would like me to make this summer cake he absolutely loves. It is so light, airy, and delicious.
Ingredients: Vanilla cake mix, Vanilla instant pudding, mandarin oranges, crushed pineapples, whipped cream.
Follow instructions for the cake mix. Add mandarin oranges. I like to add the oranges to blend to tear up the oranges more.
It’s optional, if you want larger slices to put the oranges after you blend.
Pour in the cake pan and bake.
Once the cake cools, mix cool whip, pudding, and drained pineapples. Blend well. Then top the cake.
Mom’s Dressing (Stuffing) recipe
4 tablespoons butter
1 medium onion, chopped
3 celery stalks, chopped into small pieces
1/2 teaspoon salt
1 teaspoon ground sage
2 pans cornbread (using recipe on Aunt Jemima corn meal pack)
2 cups chicken broth
one boiled chicken, de-boned
Preheat oven to 350 degrees F. Melt butter in a large pan. Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. Place crumbled corn bread into a baking pan . Slowly pour chicken broth over the corn bread and stir minimally. Fold in the sauteed mixture. Bake uncovered for 40 minutes or until slightly toasted on top.
7 Layer Italian Rainbow Cookies
1 8 oz tube/can of almond paste
1 C butter
1 C sugar
4 egg yolks
4 egg whites
2 C all purpose flour
1/4 apricot jam and seedless strawberry jam
6oz semisweet chocolate chips
red and green food coloring
Preheat to 350, and grease bottom of 13 x9 pans very well. Line pans with greased wax paper. Using a fork, break up almond filling in bowl. Add butter, sugar and egg yolks, beating until fluffy at medium speed. Then mix in flour. In another bowl, beat egg whites until peaks form and then add it to the almond mixture. Separate batter into 3 bowls and add food coloring to two of the bowls.
Pour into pans and bake for 10-12 minutes until edges are golden brown. Invert onto wire racks and cool. Turn the cakes right side up and spread one with apricot jam and the other with strawberry jam, layering the cakes together. Set on cutting board, cover with clear wrap and weigh down with a book or something heavy and refrigerate over night. The next day, melt the chocolate and shortening together. Spread chocolate on bottom of serving dish, then place the layers in serving dish spread the rest of the chocolate on top. Let sit to firm the chocolate and then cut into squares.
Too bad I can’t add the picture, I just made these today and they are very easy to make. Enjoy!!
I’m baking some pies, pea salad, and green bean casserole to take to my mom’s tomorrow.
Butternut squash with apples and cranberries
1 large butternut squash, peeled and cut into 1-inch cubes
2 large tart cooking apples cut into 1/2-inch thick slices
1/2 cup fresh or frozen cranberries
1/2 cup brown sugar
1/4 cup (half a stick) butter
1 Tbsp flour
1 teaspoon salt
1/2 teaspoon ground nutmeg or mace
1 Preheat oven to 350°F. Slice and peel squash and apples.
2 Put squash cubes in ungreased 7×11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.
3 Enjoy deliciousness