COOKIES, COOKIES, COOKIES – CUT-OUTS
Good morning…well it’s 4:49 AM EST as I begin this post. I was going to do a 30 Day Cookie Countdown for Chanukah and Christmas, but with my upcoming surgery and going to my Mom’s for the 6 week recuperation period, I don’t know how often I will be able to post. But, hopefully I’ll be back home faster than I anticipate and I’ll catch up with all of you. If I can, I will do a Chanukah article and a Christmas article before things get crazier than they already are. In light of the “no can do” countdown, I thought I would do a cookie category of the day, and since they take the longest to do, I thought I would begin with cut-out cookies, which are my favorite cookies during the holidays. I tend not to make them any other time of the year; unless there is a special event like a shower or someone requests that I make them. So let’s get baking!
My first offering is a Chanukah cut-out cookie from my dbase. I must try to make these this year, if I am up to it. If not, I may make it for Purim. I love poppy seed cookies like this following recipe. They remind me of my beloved maternal grandmother.
Chanukah Poppy Seed Cookies
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Ingredients
3 eggs
1 cup sugar
3/4 cup oil
Juice and rind of 1 orange
4 cups flour
1/4 cup poppy seeds
2 teaspoons baking powder
Salt
Directions:
Beat eggs. Add sugar, oil, orange rind, and juice. Stir in dry ingredients.
Roll out thin and cut into desired shapes.
Bake at 350 degrees. Check after 10 minutes. Remove when browned.
SOFTA123’S AKA MARILYN’S NOTE: Don’t frost these cookies. They taste good plain!
The following recipe is for Chanukah chocolate star cookies. I have never tasted a chocolate cut-out cookie, but what’s not to like? It’s CHOCOLATE!
DISCLAIMER: The above picture does not go along with the following recipe, but looks to be similar. ~SOFTA123
CHANUKAH CHOCOLATE STARS
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Yield: About 4 dozen
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar, to decorate
Cream butter, sugar, and eggs until light and fluffy. In another bowl, stir together dry ingredients (except powdered sugar); beat into creamed mixture until well blended. Cover, and chill until firm enough to handle.
On lightly floured surface, roll dough to 1/8″ thick, cut with a Star of David-shaped cookie cutter.
Bake at 350°F, 5 to 7 minutes, or until no imprint remains when touched ightly. Cool for 1 minute before removing from pan. When completely cooled, sprinkle with powdered sugar.
Posted by Judith Sobel
I think that these Amish cut-out cookies must be devine! I love cookies that are fragrantly laced with spices. I would frost half of the batch with a thin confectioner’s sugar glaze (mix ¼ cup of confectioner’s sugar with a few drops of water, whisk or stir until smooth. Keep adding water, a drop at a time and mixing till smooth until it is the consistency you desire. Don’t make it too thin, but if you find you have, then just add more confectioner’s sugar. Brush the glaze onto the cookies using a pastry brush.
Amish Christmas Cookies
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1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground clove
1/2 teaspoon nutmeg
1. Preheat oven to 350 degrees F. Grease cookie sheets.
2. Cream butter and sugar. Blend in molasses and eggs.
3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie utters.
4. Bake for 10 to 12 minutes.
The next recipe calls for Hartshorne and is a recipe my husband has asked me to make for years. Maybe this will be his lucky year! Start calling pharmacies to see who can get the Hartshorne for you!
Hartshorne German Christmas Cookies
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2 cups Sugar
1/2 teaspoon Salt
1-1/4 cups Shortening
2 Eggs
1 cup Milk
1 tablespoon Hartshorn ***
1/2 cup Boiling water
2 teaspoons Vanilla
Flour to stiffen
1 ounce Anise seeds
*** Hartshorne can be obtained at your pharmacy. It is ammonium crystals
1. Mix sugar, salt, shortening, eggs, and milk.
2. In a separate bowl, dissolve the Hartshorne in the boiling water. Make sure it is completely dissolved.
3. Add vanilla and anise seeds to the sugar mixture. 4. Add Hartshorne
mixture to sugar mixture.
5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters.
7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.
“This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!”
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #9
Often in everyone’s life, things don’t quite as smoothly as we’d like them to go, and that is the reason I haven’t blogged for the past few days. I am afraid that for the next month blogging will be a hit and miss thing for me. So, this post will be a long one as I’m combining many courses into it. I do hope you enjoy these recipes and my family wishes you and your family a Happy, Healthy, Smooth Sailing Thanksgiving and hope that your turkey is moist and flavorful! Love, Softa123
I am starting today’s blog with cranberry sauce as you can make it before Thanksgiving Day and store it in an air-tight plastic container. I think this recipe for Cranberry Sauce Extraordinaire is one I’d like to try. It sounds yummmmy!
Cranberry Sauce Extraordinaire
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Rated: 5 Stars
Submitted By: Leeza
Photo By: Tricia
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 12
“A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.” ~ Leeza
INGREDIENTS:
1 cup water
1 cup white sugar
1 (12 ounce) package fresh Cranberries
1 orange, peeled and pureed
1 apple – peeled, cored and diced
1 pear – peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS:
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
Nutrition Information Servings Per Recipe: 12
Calories: 132 Amount Per
Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 101mg Amount Per
Serving Total Carbs: 34.2g Dietary Fiber: 2.5g Protein: 0.6g
The title of this next recipe says it all…not only is it an easy recipe, but the addition of rum will definitely make some people happy, although if there are going to be children present, I would not add the rum.
{Simple And Amazing} Cranberry Sauce Recipe
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Recipe type: Condiment
Author: Savory Sweet Life
Prep time: 2 mins
Cook time: 15 mins
Total time: 17 mins
Serves: 2 cups
“Make your own homemade cranberry sauce this year for Thanksgiving using fresh Cranberries. This easy recipe is so simple yet yields amazing cranberry sauce.”
Ingredients:
12 ounces bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum
Instructions:
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve.
Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
I love Alton Brown. He is my very favorite TV food guru. The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency. It looks nicer than the canned stuff and I’m willing to be it tastes better too!
Cranberry Sauce
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Recipe courtesy Alton Brown, 2007
Prep Time:10 min
Inactive Prep Time:6 hr 0 min
Cook Time:20 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
Directions
Wash the cranberries and discard any that are soft or wrinkled. Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.
Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.
Most American families include a string bean casserole in their Thanksgiving menu. I like it too, but here are some kicked up string bean casseroles that sound more interesting than the traditional recipe for it. If you don’t like cream of mushroom soup, you can always substitute cream of celery soup in these recipes. I am an anti-mushroom person, and that is what I do.
Never Enough Green Bean Casserole
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Submitted By: Deb Dessaint
Photo By: Ms. Ho
Servings: 6
“This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years.
People tasting it for the first time ALWAYS want the recipe!” ~Deb Dessaint
INGREDIENTS:
1 (10 ounce) can condensed Cream of mushroom soup
3 ounces processed cheese (i.e. Velveeta®), cubed
1 tablespoon real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans , drained
1 (2.8 ounce) can French-fried Onions
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.
FOOTNOTES: Note this recipe uses the submitter’s substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.
Tasty Green Bean Casserole
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Submitted By: ANDYKNEPPER
Photo By: MORUPE
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 8
“Delicious and easy to make variation of the bland holiday favorite. Green beans in a creamy white wine sauce with bacon and mozzarella cheese. Warning: They’ll make you bring it every year!”
INGREDIENTS:
1 (16 ounce) package frozen whole
Green beans, thawed
4 slices bacon
1/2 medium onion, chopped
1/2 red bell pepper, seeded and diced
1/4 cup dry white wine or vermouth
1/4 cup milk
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon soy sauce
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup canned French fried onions
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.
Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.
Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.
Nutrition Information Servings Per Recipe: 8
Calories: 225 Amount Per Serving Total Fat: 15.4g Cholesterol: 18mg
Sodium: 702mg Amount Per Serving Total Carbs: 14.3g Dietary Fiber: 1.7g
Protein: 5.3g
Green Bean Casserole
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Submitted By: pearl
Photo By: Lovemyfamily09
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4
“Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!”
INGREDIENTS:
1 (14.5 ounce) can French style green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine green beans and soup in a small casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes. Remove from oven and top with the onions. Bake for another 10 minutes and serve.
Nutrition Information Servings Per Recipe: 4
Calories: 366 Amount Per Serving Total Fat: 26.8g Cholesterol: < 1mg
Sodium: 1223mg Amount Per Serving Total Carbs: 27.1g Dietary Fiber:
1.1g Protein: 2.1g
What would Thanksgiving be without sweet potatoes or yams? It is the only time of the year that I will eat them, but I am going to change that as I read an article that said it was the best type of potatoes for nutritional value. Yams have virtually no nutritional value and are a type of sweet potato. That is the difference between sweet potatoes and yams. Who knew? I want to try this first recipe. I love stuffed baked potatoes, so this might be a good choice for me. I’ll let you know how I far!
Ambrosia Stuffed Sweet Potato
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“ Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.”
Ingredients
1 medium sweet potato (about 8 ounces)
3 tablespoons light sour cream
2 tablespoons marshmallow crème
1 tablespoon sweetened coconut flakes
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped
Instructions
Preheat oven to 400º F Wash the sweet potato, pat dry and pierce in several places with a fork; bake for 45-50 minutes or microwave for 5-7 minutes, or until fork tender; cool slightly.
Combine the remaining ingredients in a bowl; mix well.
Working lengthwise, slice sweet potato in half; use a spoon to scoop out all but ¼ inch of the flesh from each half. Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well .
Spoon this mixture back into the potato skins and top each with the remaining ambrosia.
Cholesterol: 8 mg Sodium: 61 mg Vitamin A: 4,139 IU Fiber: 4g Number of
servings (yield): 2 Calories: 216 Fat: 6g Protein: 4g
Traditional Sweet Potato Casserole
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“Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.
YIELD: 16 servings
COURSE: Side Dishes/Vegetables
Ingredients
2-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1-1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows
Preparation
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Information Amount per serving
Calories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g
Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g
Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium:
272mg Calcium: 23mg
Nutrition Guidelines for Healthy Living Cooking Light NOVEMBER 2007
Sweet Potato Coconut Casserole
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3 cups sweet potatoes, mashed
1-1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon dark rum (optional)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Pinch of salt
2-1/2 cups milk
1 stick butter
1 cup flaked coconut (optional)
Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.
Beat eggs well and combine with milk. If using coconut, add to milk. Slowly add milk to sweet potatoes, stirring until well mixed.
Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.
Bake at 400°F until firm and lightly browned.
Submitted by: CM
I am also not big on gravies. I am a purist. I want to taste the turkey in its entire wonderful flavor. But, for you that want gravy here are some recipes for different types.
Holiday Turkey Gravy
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Submitted By: cynjne
Prep Time: 15 Minutes
Cook Time: 3 Hours 20 Minutes
Ready In: 3 Hours 35 Minutes
Servings: 10
“Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen The flavors.” ~ cynjne
INGREDIENTS:
1 pound giblets, neck, and clipped wing tips from turkey
2 carrots, roughly chopped
1 stalk celery, roughly chopped
6 cups water
2 cups chicken stock
1-1/2 cups turkey drippings from
Roasted turkey
1/4 cup all-purpose flour
2 tablespoons tomato paste
2 tablespoons red currant jelly
Salt and ground black pepper to taste
DIRECTIONS:
While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.
Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.
FOOTNOTES:
Editor’s Notes: This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary. The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.
Nutrition Information Servings Per Recipe:
10 Calories: 398 Amount Per Serving Total Fat: 36.2g
Cholesterol: 163mg Sodium: 111mg Amount Per Serving Total Carbs: 7.5g
Dietary Fiber: 0.7g Protein: 10.1g
Rich Make-Ahead Turkey Gravy
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Submitted By: benwa
Photo By: Wyattdogster
Prep Time: 30 Minutes
Cook Time: 2 Hours 30 Minutes
Ready In: 3 Hours
Servings: 18
“You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There’s no rush or last-minute stress to make perfect gravy.”
INGREDIENTS:
3 pounds turkey wings
2 small onions, quartered
2 stalks celery, each cut into 4 pieces
2 carrots, each cut into 4 pieces
2 cloves garlic, halved
1-1/2 cups dry white wine
4 cups chicken broth
4 cups water
1/4 teaspoon dried thyme
2 tablespoons butter, or more if
Needed (optional)
1/2 cup all-purpose flour
Salt and ground black pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan.
Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.
FOOTNOTES:
Editor’s Note: The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary.
Cook’s Note: For richer flavor, add turkey pan drippings to the gravy at serving time.
Nutrition Information Servings Per Recipe: 18
Calories: 108 Amount Per Serving Total Fat: 4.6g Cholesterol: 24mg
Sodium: 59mg Amount Per Serving Total Carbs: 4.9g Dietary Fiber: 0.5g
Protein: 7.7g
Cider-Sage Gravy
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Source: ChrisandAmy
Photo: by Sarah Shatz
This recipe was a finalist in the contest for Your Best Gravy ata food52.com.
A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…
ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy
Yield: 2 cups gravy
1 small bunch sage leaves
3 tablespoons (or more) drippings from turkey
1 cup apple cider
3 tablespoons flour
1 cup homemade or low sodium chicken stock
Kosher salt and freshly ground pepper to taste
Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).
Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.
Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.
Remove the sage leaves and add salt and pepper to taste.
Remove from heat and pour into a gravy boat to serve and enjoy.
My very favorite food to make is turkey. After you rinse the turkey and pat it dry, stuff the cavities with a large fresh juice orange and a large onion, then you can either truss and sew or skewer the cavities closed or stuff them with crushed up aluminum foil. I always squeeze the juice of the orange into the cavity. My very good friend, Mary, told me she stuffs her turkey’s cavities with an orange, an apple and a pear. I going to try that this year. I love to baste my turkey and watch it turn golden. I will give you the recipe for the basting sauce I make and tell you the secret to a great turkey is to baste it every ½ hour and to begin cooking it breast-side down and half-way through the cooking time, turn it over and finish the roasting of the turkey with the breast-side up. Cook the turkey according to the package directions. If you see the wings are getting too brown, wrap them in foil and the remove foil about 5 minutes before taking the turkey out of the oven and let them cook uncovered for those 5 minutes.
DISCLAIMER: this photo is just an example of basting a turkey. It does not go with the recipe below.
MARILYN’S TURKEY BASTING SAUCE
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1 stick Butter OR Margarine
1-2 tbsps. Honey
1/4 cup Orange Juice
1/8 cup Wine (I prefer a sweet wine when I make this sauce)
1 tsp. Poultry Seasoning
1 tsp. Rosemary
1 tsp. Thyme
1 tbsp. Dried Parsley (a few sprigs if you want to use Fresh Parsley)
1/4 tsp. Garlic Powder
2 tbsp. Dried Onion Flakes (optional)
Put margarine in small saucepan and put on lower heat to begin melting it. As soon as it begins to melt, add the orange juice, honey and wine. Stir a bit then add your spices. Mix well. Use to baste your turkeys!
I’ve been making my turkeys with this sauce that I made up since I can remember, about 50 years now, as I started learning how to cook the turkeys when I was about 10 years old. Yes, my mother did the hard part of the cooking of the turkey, but I was the baster. I love the bit of sweetness that the honey and wine imparts to the sauce! Hope you enjoy it. You can always adjust the seasonings to your own tastes! ~Softa123 aka Marilyn
Soy-Sauce-And-Honey-Glazed Turkey
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SOURCE: Joanne Chang at foodandwine.com
PHOTO: © Con Poulos
ACTIVE: 45 MIN TOTAL TIME: 6 HRS 45 MIN
” ‘We never had turkey on Thanksgiving, ” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.’ Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.” ~Joanne Chang
2 cups soy sauce
1 cup honey
1/4 cup toasted sesame oil
1/2 cup thinly sliced fresh ginger
One 14- to 16-pound turkey
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1-1/2 teaspoons Chinese five-spice powder
6 scallions cut into 2-inch lengths
2 cups chicken stock or low-sodium broth
4 tablespoons unsalted butter, softened
3/4 cup all-purpose flour
In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes.
Turn the turkey and marinate breast side up for 15 minutes.
Preheat the oven to 350°.
Set a rack in a large roasting pan.
In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade.
Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger
Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting.
Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking.
The turkey is done when an instant-read thermometer inserted in the thigh registers 165°. Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened.
Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.
Our Pairing Suggestion: California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.
Servings: 12
Winter Fruit Glazed Turkey
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1 (12-pound) whole turkey, fresh or frozen (thawed)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large orange, cut in eight wedges, seeds removed
1/4 cup red currant jelly
2 tablespoons orange marmalade
1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder
1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.
3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
4. For Winter Fruit Glaze: In 1-cup microwave-safe glass measure, combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.
5. Brush glaze over turkey during last 20 minutes of roasting time.
6. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
7. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.
Makes 15 servings.Recipe and photograph provided courtesy of the National Turkey Federation.
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #8
Thanksgiving Blessings
Lord, as we bow our heads to pray,
We celebrate Thanksgiving Day.
Help us have the right attitude,
As we turn to you in gratitude.
Thank you for our festive mood;
Thank you, Lord, for this good food;
Thanks for blessings great and small;
Thank you, thank you for it all.
By Joanna Fuchs
Stuffing is my favorite part of the Thanksgiving meal. I don’t know why but I have never written down my recipe for stuffing. Next time I make it, I will measure and post the recipe. It is traditional bread stuffing with one little twist. Anyhow, I hunted through my recipe data base and chose the recipes to post.
Can’t you just taste the Bread Stuffing with Apples, Bacon and Caramelized Onions? I think the combination of ingredients are heavenly and this recipe may be the one I use this year, but I’m undecided between the Bread Stuff with Apples, Bacon and Caramelized Onions recipe and the Oyster and Corn Bread Dressing recipe. I chose the Apple Pecan Cornbread Dressing because I love pecans. They remind me of Myrtle Beach. The Amish are great cooks and bakers, thus when I came upon that recipe, I had to include it in this post. I especially like that it includes chicken in it. I have never tasted stuffing with meat in it. I love pineapple, so when I saw this recipe, I had to include it. Why not do a Hawaiian themed dinner? The Slow Cooker Stuffing recipe I chose because I find it difficult to bake my stuffing at the same time as my turkey. This recipe will solve that problem, but I would leave out the mushrooms as I don’t like them.
I have always wondered if there is a difference between dressing and stuffing, so I hit the internet to do some investigating. I visited 4 websites recommended by Google, each website had a different idea of the difference between dressing and stuffing. One said it’s not stuffing if it isn’t stuffed into something. Dressing is baked separately from the poultry or meat you are preparing for the meal. Another said that the difference is where you live, North or South, East or West. It was likened to the pop v. soda debate (which is rampant in my house!). Another said that dressing is a more refined word than stuffing. But all agreed that it really doesn’t matter what you call it, it’s the supporting actor of the Thanksgiving meal.
Bread Stuffing With Apples, Bacon And Caramelized Onions
====================================================
Recipe Categories: Radio Kitchen | Thanksgiving Recipes
Yield: 12 servings
This recipe, from “The Thanksgiving Table” (Chronicle Books) by Diane
Ingredients:
1 tablespoon unsalted butter, softened
8 ounces bacon – cut in 1
1 tablespoon sugar
3 large celery ribs, chopped
1 tablespoon thyme
1 teaspoon salt
3 large eggs, beaten
10 cups unseasoned dry bread cubes
1-1/4 pounds pearl onions, peeled and halved
2 granny smith apples, peeled, cored and cut into 1/2
2/3 cup fresh parsley, minced
1 tablespoon fresh sage, minced
Fresh ground black pepper
4 cups chicken stock, or canned low-sodium broth
Instructions:
1. Preheat oven to 350°F. Coat a deep, 9-by-13-inch baking pan with the butter. Place the bread cubes in a very large mixing bowl. In a 10- inch sauté pan, cook the bacon over medium heat until crisp. Drain and add the bread to the bowl. Remove all but 2 tablespoons of bacon fat from the pan, reserving the extra. Add the onions to the pan and sauté over medium-high heat, stirring frequently, until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl.
2. Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat, ad swirl to coat the pan. Add the apples and celery and sauté, stirring frequently, until softened, about 5 to 7 minutes. Add the parsley, thyme, sage, salt and a few grinds of pepper, and sauté 1 minutes longer. Add this mixture to the bread cubes, and stir to combine. Add the beaten eggs and stock to the bow, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.
3. If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it after the turkey is out.
Amish Dressing Recipe
=====================
Submitted by: rec.food.recipes tranch tranch
Ready in: > 2 hrs
Exact cooking times are listed in The body of the recipe.
Difficulty: 3 (1=easiest : hardest=5)
Serves/Makes: 20
Ingredients:
2 pounds crusty white bread, cut into 1/2″ cubes
2 pounds chicken thighs, poached
1/2 cup fresh parsley, minced
3/4 cup onion, chopped
1 cup celery, chopped
1 cup carrot, grated
1-1/4 cups potatoes, diced
1 tablespoon sage
1 tablespoon celery seed
1 teaspoon thyme
1/2 teaspoon fresh ground black pepper
1-1/2 teaspoons turmeric
5 eggs
12 ounces evaporated milk
2-1/2 cups chicken stock
Directions:
Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.
In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.
Preheat oven to 325degrees and lightly grease a 3 quart casserole.
Transfer dressing to prepared casserole dish and bake for 1 – 1 1/2 hours, or until center puffs up and top is golden brown.
Cooking from Quilt Country – Marcia Adams
Apple Pecan Cornbread Dressing
==============================
Submitted By: Walsie
Photo By: CookingCorner
Prep Time: 15 Minutes
Cook Time: 40 Minutes Ready In: 55 Minutes
Servings: 20
“Savory, yet sweet, this cornbread dressing will satisfy anyone’s appetite. 2 cups dried parsley flakes can be substituted for fresh parsley”
Ingredients:
1 (9×9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon ground ginger
1/2 teaspoon salt 3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
1/2 cup chopped pecans
2 cups apple juice
3 eggs, beaten
Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish
Melt the butter in a heavy saucepan, and sauté the celery and onion for 8 to 10 minutes, or until tender.
In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Nutrition Information Servings Per Recipe: 20
Calories: 221 Amount Per Serving Total Fat: 10.8g
Cholesterol: 62mg Sodium: 498mg Amount Per Serving Total Carbs: 26.7g
Dietary Fiber: 2g Protein: 4.7g
Baked Pineapple Stuffing
===============================
Submitted by: Janet
Difficulty: 3 (1=easiest : hardest=5)
Serves/Makes: 6
Ingredients:
1 can (20ounce) crushed pineapple, undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 cup sugar
1/4 cup melted butter or margarine
3 eggs, beaten
Directions:
Lightly grease the bottom and sides of a 3 1/2-quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot.
Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.
Nutritional Facts for Baked Pineapple Stuffing
Serving Size: 1 (117 g)
Servings Per Recipe: 8
Amount Per Serving
% Daily Value
Calories 179.8
Calories from Fat 74
41%
Total Fat 8.2 g
12%
Saturated Fat 4.5 g
22%
Cholesterol 96.8 mg
32%
Sodium 76.1 mg
3%
Total Carbohydrate 24.5 g
8%
Dietary Fiber 0.5 g
2%
Sugars 22.8 g
91%
Protein 3.2 g
6%
The following items or measurements are not included:
Slow Cooker Stuffing
====================
Submitted By: Gayle Wagner
Photo By: GotRice?
Prep Time: 25 Minutes
Cook Time: 8 Hours 55 Minutes
Ready In: 9 Hours 20 Minutes
Servings: 16
“Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.”
Ingredients:
1 cup Butter OR Margarine
2 cups CHOPPED Onion
2 cups CHOPPED Celery
1/4 cup CHOPPED FRESH Parsley
12 ounces SLICED Mushrooms
12 cups Dry Bread Cubes
1 teaspoon Poultry Seasoning
1-1/2 teaspoons DRIED Sage
1 teaspoon DRIED Thyme
1/2 teaspoon DRIED Marjoram
1-1/2 teaspoons Salt
1/2 teaspoon GROUND Black Pepper
4-1/2 cups Chicken Broth, OR as needed
2 large Eggs; BEATEN
Directions:
Melt butter or margarine in a skillet over MEDIUM heat. Cook onion, celery, mushroom, and parsley in butter, STIRRING FREQUENTLY.
Spoon cooked vegetables over bread cubes in a VERY LARGE MIXING BOWL.
Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.
Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and COVER.
Cook on HIGH for 45 minutes, THEN REDUCE HEAT TO LOW, and cook for 4-8 hours.
Footnotes: Note To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C). This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
Oyster And Cornbread Dressing
=============================
Submitted By: DUNCANS FAVORITES
Photo By: Jilly Bean
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 12
“Each year I am asked to make this wonderful dressing. The recipe has been in My family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.”
INGREDIENTS:
2 (8 ounce) packages corn bread mix
3 tablespoons butter
1/2 cup chopped onions
1/2 cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2 eggs
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
1-1/2 teaspoons dried sage
1 (14.5 ounce) can chicken broth
DIRECTIONS:
Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.
Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture.
Transfer to the baking dish.
Bake uncovered in the preheated oven 45 minutes
Nutrition Information
Servings Per Recipe: 12 Calories: 213 Amount Per Serving Total Fat:
8.3g Cholesterol: 64mg Sodium: 680mg Amount Per Serving Total Carbs:
27.6g Dietary Fiber: 0.5g Protein: 6.9g
Read Full Post | Make a Comment ( 1 so far )THANKSGIVING – #7
The First Thanksgiving
We Gather Together Hymn
We gather together to ask the Lord’s blessing;
He chastens and hastens His will to make known.
The wicked oppressing now cease from distressing.
Sing praises to His Name; He forgets not His own.
Beside us to guide us, our God with us joining,
Ordaining, maintaining His kingdom divine;
So from the beginning the fight we were winning;
Thou, Lord, were at our side, all glory be Thine!
We all do extol Thee, Thou Leader triumphant,
And pray that Thou still our Defender will be.
Let Thy congregation escape tribulation;
Thy Name be ever praised! O Lord, make us free!
-Adrianus Valerius
-Theodore Baker (translator)
Today’s post is for those who like to craft. We have to relax somehow and get out of the kitchen, so why not try to relax and have fun making one of these projects. Notice, I said ONE project. We still have baking and cooking to do! I have included a crochet pattern for a cornucopia centerpiece, a cute crocheted turkey hot pad, the cutest turkey nut bowl which is on my “must try to make” list, a gorgeous serving platter and a centerpiece that will go perfectly with the table cloth and napkin place cards that you can find at https://atzimmes.wordpress.com/2011/11/15/thanksgiving-3/ . I even found directions on how to make Pilgrim place cards for those of you who opt not to make the table cloth and napkin place cards. At the end of the crafting ideas I am attaching an easy recipe for Bavarian Mints. Hope you enjoy!
Thanksgiving Crocheted Cornucopia
Submitted by Anonymous on Fri, 12/26/2008 – 15:10
Thanksgiving Cornucopia with Indian Corn and squash
Thanksgiving is one of my favorite holidays and I always get irritated when the stores seem to just pass it by. This year I am not going to let that happen, all this month I will be posting a different pattern every week so that you can make your very own cornucopia. We will make several different types of squash and a piece of Indian corn. Materials for the cornucopia: Size H hook, 7 inch metal craft ring, 4 oz of any shade of brown yarn & a marker
Row 1: ch 4, 7 dc in 4th ch from hook, join to form a ring Row 2: ch 3 (this does not count as 1st dc) fpdc(front post double crochet) around 1st dc and in remaing 6 dc, join to 1st fpdc. Row 3: ch 3 (this now counts as 1st dc) fpdc around 1st fpdc of previous row, *dc in top of next fpdc, fpdc in same stitch(increase made) repeat from * to * around , join. Row 4: ch 3, *fpdc in 1st fpdc, dc in next dc, around join. Row 5: ch 3, dc in same st, *fpdc around next fpdc, 2 dc in next dc * repeat from * to * around, join. Row 6: ch 3, dc in dc’s, fpdc in fpdc Row 7: ch 3, 2 dc in next dc,* fpdc in next fpdc, dc in next dc, 2 dc in next dc, repeat from * to * around, join Row 8: ch 3, dc in dc’s fpdc in fpdc. Rows 9 – 22: Repeat rows 7 & 8 having one more dc between fpdc(you will be increasing a total of 7 stitches per row) until you have 10 dc between each fpdc. Row 23-24: repeat row 6 Row 25: Place 7 inch craft ring in front of your work (crochet is closes to your body) ch 1, * insert hook into next stitch and under ring, yo (this will go over the top of the ring) pull through stitch, yo pull through both loops on hook*, repeat from * to * all the way around ring, join, ring is now attached to your horn. Edging: ch 1 , *sc in same stitch, trc in next stitch * repeat from * to * around.
Indian Corn
I’m going to tell you how this whole idea came about, I was in Walmart and I happen to pass by the beads and there it was, one little package of #345 Americana Multipony beads. For some reason I suddenly thought those are the colors of Indian corn. Then I went to the yarn to pick up some yellow and there they all were the fall colors and the ideas just flooded my little head. I started out just with the idea of Indian corn and then the rest followed, ok now you know I am not a sane person but honestly this is how most of my ideas come to me at the spur of the moment. Indian Corn 1 package of #345 Americana Multi pony beads 1 3 oz skein of Red Heart color 0220 Cornmeal Size H hook marker I picked out all the reds, oranges, and a few black beads, string them all onto your yarn before we begin, You should have 83 beads but as a safety measure I always string on 2 extra beads just incase. Do not join rounds, use a marker to mark beginning of each row. Ch 2, 3 sc in 2nd ch from hook. Row 1: 1 sc in each sc Row 2: 1 bsc (bead single crochet) in each sc Row 3: 2 bsc in each bsc, total of 6 bsc Row 4 – 14: 1 bsc in each bsc Row 15: *ch 30 sc in next sc repeat from * 5 more times, end off leaving a long tail. Wrap the long tail tightly as possible just above the last bsc row made (this gathers all the ch 30’s to look like the husk)
Striped squash
1 3 inch styrofoam ball or batting for stuffing size I double ended hook 1 3 oz skein of Red Heart color 0391 Artichoke 1 3 oz skein of Red Heart color 0313 Aran starting with artichoke, ch 17, skip 1st chain from hook, pull up a loop in next 16 ch, push all loops down to other side of hook turn. Attach white, remove loops on hook, put loops back on hook turn. Using artichoke remove loops, put loops back on. Continue until you have 17 rows of artichoke and 16 rows of aran. With aran, remove loops off of hook, stretch piece around styrofoam ball , using aran slip stitch to beginning artichoke row, end off aran leaving a long tail. Weave aran through top pull tight to close up end, finish off. End off artichoke leaving a long tail, weave artichoke through opposite end pull tight to close up finish off.
Bumpy Squash
I know that the names of the patterns are not that creative but they are original! 1 3 inch styrofoam ball or batting for stuffing Size I afghan hook 1 3 oz skein of Red Heart color 0368 paddy green Size 10 thread white **1 strand of white size 10 thread and 1 strand of yarn are held together through out*** Row 1:ch 15, work Tunisian simple stitch, Row 2: Pull up next 2 stitches, *work bobble in next stitch as follows: (yo insert hook into next st, yo and draw loop through)3 times, yo and draw loop through 6 loops on hook, booble made. Pull up loop in next 3 stitches, repeat from * to end of row. Row 3: Remove loops Row 4: *work bobble in 1st stitch, pull up a loop in next 3 stitches, repeat from * to end of row. Repeat rows 2 to 4 , 5 times, then repeat row 2 & 3 once. Stretch around Styrofoam ball, sew last row to row 1. Thread a piece of yarn through one end, pull tight, finish off repeat for other end.
Pointy Squash
1 3 inch styrofoam ball or batting for stuffing Batting for stuffing Size H hook 1 3 oz skein of Red Heart color 0368 paddy green 1 3 oz skein of Red Heart color 0245 orange to mark beginning of each round, place marker in last sc of each round. With green, ch 2, 6 sc in 2nd ch from hook. Row 1: 2 sc in each sc (12 sc) Row 2: *sc in next sc, 2 sc in next sc repeat from * around (18 sc). Row 3: *sc in next 2 sc, 2 sc in next sc repeat from * around (24 sc) Row 4: *sc in next 3 sc, 2 sc in next sc repeat from * around (30 sc) Row 5: *sc in next 4 sc, 2 sc in next sc repeat from * around (36 sc). Rows 6 – 8: work even, at end of row 8 attach orange. Row 9: ch 3 (count as 1st dc) dc in remaining 35 sc, join to top of 1st dc. Row 10: ch 3 , dc in next 4 dc, fpdc in next stitch, *dc in next 5 dc, fpdc in next stitch repeat from * around. Row 11: ch 3 , dc in next 2 dc, decrease one dc (yo pull up loop in next dc, yo pull through 2 loops on hook, yo pull up a loop in next dc, yo pull through 2 loops on hook, yo pull through 3 loops on hook) fpdc in next fpdc stitch, *dc in next 3 dc, decrease, fpdc in next fpdc stitch repeat from * around. Insert Styrofoam ball now. Begin to stuff as necessary with batting as you complete the following rows. Row 12: ch 3 , dc in next 3 dc, fpdc in next stitch, *dc in next 4 dc, fpdc in next stitch repeat from * around . Rows 13 – 16: repeat row 11 until there is only 1 dc inbetween fpdc. Rows 17 – 21: ch 3, *fpdc in next fpdc stitch, dc in next dc, repeat from * around. Row 22: Work 1 fpdc in each fpdc. End off leaving a long tail, thread through top pull tight.
Turkey Nut Dish
===============
“With holiday season upon us, my favorite thing to do is curl up by the fire place with a cup of hot cocoa nearby and a crochet project that will enhance my table decorations and bring delight to my guests.
Not only will the array of goodies offered on the table bring “oohs” and “aahs” from my guests, but my Turkey Nut Dish will add whimsy to any holiday table and prompt squeals of delight from the children as well…”
“Add this clever decoration to Thanksgiving dinner by filling this gobbler’s dish with nuts in their shells or other tasty treats!” ~ Beverly Mewhorter
Design by Beverly Mewhorter
Skill Level
Beginner
Size
5 1/2 inches tall
Materials
Worsted weight yarn: 2 1/2 ounces brown, 1 1/2 ounces autumn ombre, small amounts of red and orange
Size G/6/4mm crochet hook or size needed to obtain gauge
2 (12mm) wiggle eyes
Fiberfill
1-pound plastic container (3 1/4 inches tall x 4 1/2 inch diameter top opening)
Hot-glue gun
Tapestry needle
Gauge
4 sc = 1 inch
Check gauge to save time.
Pattern Notes
Weave in loose ends as work progresses.
Sl st to join each rnd in beg st.
Bowl Cover
Outer Cover
Rnd 1 (RS): With brown, ch 4, 11 dc in 4th ch from hook, join (see Pattern Notes) in top of beg ch-4. (12 dc)
Rnd 2: Ch 3, dc in same st as beg ch, 2 dc in each rem dc around, join in top of beg ch. (24 dc)
Rnd 3: Ch 3, dc in same st as beg ch, dc in next dc, [2 dc in next dc, dc in next dc] rep around, join in top of beg ch. (36 dc)
Rnd 4: Working in back lps for this rnd only, ch 3, dc in each st around, join in top of beg ch.
Rnds 5-10: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 10, fasten off.
Inner Cover
Rnds 1-3: Rep Rnds 1-3 of outer cover. (36 dc)
Rnds 4-8: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 8, leaving a length of yarn, fasten off.
Place inner cover inside plastic container and outer cover over outer edge, working through sts Rnds 8 of inner cover and Rnd 10 of outer cover, sew sides tog around top edge.
Head
Rnd 1: With brown, ch 2, 8 sc in 2nd ch from hook, join in beg sc. (8 sc)
Rnd 2: Ch 1, 2 sc in each sc around, join in beg sc. (16 sc)
Rnd 3: Ch 1, [sc in next sc, 2 sc in next sc] rep around, join in beg sc. (24 sc)
Rnd 4: Ch 1, sc in each sc around, join in beg sc.
Rnds 5-7: Rep Rnd 4.
Rnd 8: Ch 1, [sc in next sc, dec 1 sc over next 2 sc] rep around, join in beg
sc. (16 sc)
Neck
Rnds 9-20: Rep Rnd 4. At the end of Rnd 20, leaving a length of yarn, fasten off.
Stuff head and neck with fiberfill. Flatten Rnd 20, sew neck opening closed.
Sew head and neck to outer cover over Rnds 5-10.
Beak
With orange, ch 4, sl st in 4th ch from hook, ch 4, sl st in same 4th ch from hook, leaving a length of yarn, fasten off. Fold beak in half and sew to head over Rnd 7.
Wattle
With red, [ch 3, sl st in 3rd ch from hook] 6 times (6 bumps), sl st in same ch as 5th bump, fasten off. Sew first bump over beak.
Eyes
Glue wiggle eyes to face.
Wings & Tail Feathers (make 5)
Row 1: With autumn, ch 5, sc in 2nd ch from hook, sc in each rem ch across, turn. (4 sc)
Rows 2-11: Ch 1, sc in each sc across, turn.
Row 12: Ch 1, [dec 1 sc over next 2 sc] twice, do not turn. (2 sc)
Rnd 13: Working around entire outer edge, ch 1, [sc in next st, ch 3] rep around, join in beg sc, fasten off.
Sew a wing to each side of outer cover and three tail feathers to back of outer cover.
Tom Turkey Hot Pads
Expect to gobble up compliments when you crochet these whimsical hot pads from designer Beverly M., Apache Junction, Arizona. These turkeys are sure to make a return appearance year after year.
Materials Needed (for one):
- · Worsted-weight yarn—3 ounces of white ( Beverly used Red
Heart Soft White yarn); and small amounts each of brown, gold, green, orange, red and yellow - · Size J/10 (6mm) crochet hook
- · Two 7mm glue-on wiggle eyes
- · Fabric glue
- · Yarn or tapestry needle
- · Scissors
Gauge: Working with two strands of yarn as one, 3 scs and 3 rows = 1 inch. Slight variations in gauge will change the finished size a bit.
Finished Size: Turkey hot pad measures about 8 inches wide x 7 inches high.
Directions:
HOT PAD: Working with two strands of white yarn as one, ch 21.
Row 1: Sc in second ch from hk and in each remaining ch across, ch 1, turn: 20 scs.
Row 2: Sc in each st across, ch 1, turn: 20 scs.
Rows 3-20: Repeat Row 2: 20 scs.
Ch 10, sl st in last st of Row 20 for hanging loop. Fasten off.
Use yarn or tapestry needle to weave in all loose ends.
TURKEY: Body: Round 1: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs.
Round 2: Ch 3 for first dc, dc in same st, work 2 dcs in each remaining dc around, join with a sl st in top of beginning ch: 28 dcs. Fasten off.
Head: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs. Fasten off.
Beak: With gold, ch 2, sl st in second ch from hk. Fasten off. Use yarn or tapestry needle to weave in all loose ends.
Feather: With red, ch 7, sc in second ch from hk and in each remaining ch across, work 2 scs in last ch, sc in each ch along opposite side. Fasten off.
Repeat to make one feather each of orange, yellow and green yarn.
Feet: With gold, ch 4, sl st in fourth ch from hk, ch 4, sl st in fourth ch from hk. Fasten off.
Finishing: Use yarn or tapestry needle to weave in all loose ends.
ASSEMBLY: Referring to photo as a guide, glue body and then head to hot pad. Glue feathers around top outer edge of body and feet to lower edge of body. Glue beak to center of turkey’s head. Glue eyes above beak. Let dry.
ABBREVIATIONS
ch(s) chain(s)
dc(s) double crochet(s)
hk hook
sc(s) single crochet(s)
sl st slip stitch
st(s) stitch(es)
Autumn Plate
You can create a plate for all four seasons with this simple laminating technique. Use your imagination and find unique shapes, flat ornaments, ribbons and other embellishments for your plate. A plate decorated in this wayshould always be washed by hand.
Materials
11″ (28cm) clear glass square plate
Paper leaves
Gold micro beads
Liquid laminate
Paper glaze
Scissors
¼ -inch (19mm) wash brush
Plastic cups
Paper Palette
About the papers
The papers used in this project are colored mulberry with the inclusions of mango leaves. The mongo leaves add a rich texture to the paper. They are machine made in Thailand but have a wonderful handmade feel.
1. Arrange the Leaves
Lay the plate right side up and arrange the leaves under the plate so you can see what they look like. Arrange the leaves so some are going off the edge of the plate. Set the leaves to the side in pattern you want for the plate. Turn the plate upside down (on top of one or two plastic cups, if you like). Brush the back of the plate with liquid laminate and begin to place the leaves face down on the plate.
2. Adhere the Leaves
Brush the back of the leaves with laminate and smooth with your fingers. Press the corners of the leaves down to form tightly to the shape of the plate.
3. Add the Micro Beads
Trim the leaves that over the edges with scissors. While the liquid laminate is still wet, sprinkle the back of the plate with gold micro beads. Add a bit more laminate if necessary. The bead placement can be fairly random.
4. Apply Liquid Laminate
Brush the excess beads of the back of the leaves. Tear the mulberry papers into random sizes. Apply the laminate directly to the paper pieces before you put them on plate. Use the ¾ -inch (19mm) wash brush to apply laminate. Lay the laminate paper pieces on the back of the plate.
5. Add the Remaining Paper
Continue adding pieces of mulberry paper in random color patterns. Let the papers go over the edges of the plate. When the entire plate is covered, trim the excess papers from the edges. Press the edges of the plate with your finger to ensure the paper is firmly bonded to the glass. Set aside to dry. Brush the back of the plate with generous coat of paper glaze.
The Autumn Dish instructions were found at The Holiday Spot website.
Pilgrim Place Card Holders
What you’ll need: Permanent color markers, straight wooden clothespin, black pipe cleaner, 1 liter plastic bottle with cap, construction paper, a paper plate, glue, paper plate.
How to make: At the top of the clothespin, draw a face using the permanent markers. Color the rest of the clothes pin black. Tie the pipe cleaner just below the “face” to make the arms. With a craft knife, cut the top off a plastic 1-liter bottle, 3 1/4 inches down from the cap and discard the bottom. Remove the bottle cap and color it and the bottle top black. For the pilgrim man, wrap a pipe cleaner around his feet and stand him up in the bottle cap. Cut out and glue on a paper hat and vest. To finish the woman, wrap a pipe cleaner around her waist and fit her into the bottle top. Glue on a paper apron and bonnet. Cut name tags from a paper plate rim and attach them to the pilgrims’ arms.
The instructions for the Pilgrim Place Card Holders were found at Mother Nature Network’s website.
Thanksgiving Centerpiece:
Glittered Corn from Martha
Stewart.com
A few organic elements, enlivened with a bit of gilding, evoke fall’s abundance. To make this eye-catching centerpiece, we turned a glass compote into a horn of plenty with glittering Indian corn and squash.
Tools and Materials
- Dried corn, from Dry Nature Designs, 212-695-8911
- Craft glue
- Fine glitter in Florentine Gold, by Martha Stewart Crafts, at Michaels
- Foam brush
- Kettle of boiling water
Glittered Corn How-To
Pick some ears of dried corn to glitter fully and other ears to do more sparingly, so your arrangement doesn’t go overboard. For the former, coat fully with craft glue and glitter. For the latter, use a foam brush to lightly dab some kernels with craft glue, then apply glitter.
To soften husks so you can shape the ears when you arrange them, steam over a kettle of boiling water once the glitter has set. Gourds need nothing more than a glittered stem to shine.
To me, mints are an essential part of any dinner party. They taste good, they aid in digestion, and they freshen your mouth which makes for sweeter post-dinner conversation. This recipe for Bavarian Mints by kitchenchatter sounds like the perfect mint for our Thanksgiving festivities.
DISCLAIMER: The above photo is for a similar recipe for Bavarian Mints, but it does not go along with this recipe. ~ Softa123
Bavarian Mints
==============
By kitchenchatter
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Ingredients:
12 ounces package semi-sweet chocolate chips
12 ounces package milk chocolate chips
1 tablespoon butter
14 ounces can Eagle-Brand-sweetened-condensed milk
3 drops oil of peppermint
1 teaspoon vanilla
Directions:
Melt in top of double boiler. the chips and butter. Remove from heat- add sweetened milk, oil of peppermint and vanilla. Pour into 9×13-inch pan. Cool and cut.
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #6
| Baking Cookies I was warned that this would happen as I stirred the cookie dough. “Now, if you eat too much of it, a pain inside will grow.” I didn’t really listen as the ingredients swirled around. I took a nip to try it; a better taste could not be found!I couldn’t stop! I ate and ate… a spoonful here then there. Before I knew it, most was gone; the bowl was almost bare. I looked down at my belly. It stuck out beneath my shirt. And that is when the pain began, the ache – the awful hurt.“It hurts!” I clutched my tummy as I sat down on the floor. “Too much!” I cried to everyone. “The cookie dough… no more!” I moaned as I regretted having taken every bite. “I should not have eaten all that dough! I know now – you were right!” There was nothing I could do but wait, the ache would go away. Well, cookie dough and cookies are two very different things, By Carrie Heyes |
Today we are going to begin our holiday baking with a nice selection of cookie recipes. Make two or three of these to have on hand for those of you who don’t like pies. It is especially necessary to have cookies on hand if there are children or if you eat your Thanksgiving meal early in the day and then have people stay through for games, movies, or just plain chatting. What I suggest is make enough to put out a dozen of each cookie and freeze the rest for Christmas, Chanukah, Kawanza or the Winter Solstice. If you decide to make cut-out cookies, which I recommend, cut some in Thanksgiving shapes and some in other shapes. Make all the cookies on one day and decorate the next day. Don’t forget to figure in drying time for decorated cookies. Do not freeze frosted/decorated cookies. It is better to freeze cookies unfrosted and frost them two days before you need them. Let the kids do the frosting and decorating. It fosters pride in themselves and relieves you for the more tedious tasks.
DISCLAIMER: The above photo is not the photo for the following recipe, but looks like the ones that Fran’s cookie recipe makes. ~Softa123
FRAN SCARMANACH’S KRIS KRINGLE COOKIES
======================================
1 cup Butter
2 cups Granulated Sugar
3 Eggs
5 cups All-Purpose Flour
1-1/2 teaspoons Cream of Tartar
1-1/2 teaspoons Baking Soda
1/4 teaspoon Salt
2 tablespoons Milk
1 teaspoon Vanilla Extract
Cream butter. Add sugar. Cream well together. Add eggs, one at a time. Add flour , cream of tartar, boaking soda, salt, milk and vanilla extract.
Divide dough in half. Roll out one ball of dough. Cut with cookie cutters of your choice. Bake at 450° Fahrenheit for about 7 minutes.
Frost and decorate as desired.
This recipe is for my second favorite cut-out cookies. Thankfully, I gave this recipe to my step-daughter-in-law, Lisa, who makes them for me every Chanukah/Christmas season. I always look forward to these cookies, as well as all the others Lisa bakes. I will post my favorite cut-out cookie recipe when I do the Winter holiday cookie post(s). ~Softa123 aka Marilyn
REAL ORANGE COOKIES
===================
2-1/2 cups SIFTED Cake Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 cup soft Shortening
1/2 cup Granulated Sugar
2 Eggs
1 tablespoon GRATED Orange Rind
1/2 cup Orange Juice
1/2 cup chopped Filberts, Walnuts or Flaked Coconut (SOFTA123’S aka MARILYN’S NOTE: I use walnuts for this recipe.)
Start heating oven to 400° Fahrenheit.
Sift together flour, salt and baking soda.
Mix shortening with sugar, eggs and orange rind until creamy. Mix in flour mixture ALTERNATELY with orange juice, then mix in nuts or coconut.
Drop by teaspoonfuls, 2″ apart, onto GREASED cookie sheet. Bake 10-12 minutes OR until golden.
Makes 4 dozen cookies.
This recipe comes from my Good Housekeeping’s Book of Cookies, published in 1958. I can remember buying this book at Senzel’s Drug Store on Monroe Avenue, Rochester, New York way back when.
These cookies are really good! ~Softa123 aka Marilyn
Andes Mint Cookies
==================
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
1. Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine.
2. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).
3. Wrap each mint completely in cookie dough. Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.
4. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
Foodgeeks.Com: Fruit And Nut Refrigerator Cookies
=================================================
Source: Recipe and Photo by Foodgeek: dorel
Servings: 96 servings
Prep. Time::20
Total Time::30
Ingredients:
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
1 cup chopped candied cherries or mixed candied fruit
Directions:
Combine flour, baking powder, baking soda and salt. Set aside. Cream shortening, butter or margarine and sugar until creamy, add eggs and vanilla and mix thoroughly (I use my electric mixture usually on high power to really whip it up good). Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Chill for at least 1/2 hour for easier handling.
Shape dough into smooth rolls about 1-1/2 inches in diameter. Wrap in waxed paper or clear wrap and chill overnight or until firm.
When ready to bake: Slice with sharp knife in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes or until golden.
Comments from dorel :
“This is a great looking cookie on a tray of mixed cookies. Good at Christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don’t know where the recipe came from. I’ve had it for years.”
Nutritional Facts for Fruit and Nut Refrigerator Cookies
Serving Size: 1 (841 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 43.4
Calories from Fat 22
52%
Total Fat 2.5 g
3%
Saturated Fat 0.5 g
2%
Cholesterol 4.4 mg
1%
Sodium 29.0 mg
1%
Total Carbohydrate 4.6 g
1%
Dietary Fiber 0.1 g
0%
Sugars 2.1 g
8%
Protein 0.5 g
1%
Softa123’s Comment: Most refrigerator cookie dough can be frozen up to 4 or 6 weeks. Use these tips for freezing:
- Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer
- Write the type of cookie dough and the date it was frozen on the outside of the package.
- When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.
Mace And Chain Cookies Recipe
=============================
“A friend’s family favorite recipe with a new name…” ~Frisiangirl
Prep:15m Cook:11m Servings:4
Source: Frisiangirl
* old fashioned cookie
Ingredients:
* 1 C Butter
* 1 C Brown sugar
* 1/2 C sugar
* 1 T. milk
* 1 1/2 tsp. vanilla
* 2 eggs
* 1 C. cornflakes
* 3 C. oats
* 1 C. walnuts
* 1 1/2 C. flour
* 1 1/4 tsp. baking soda
* 1 1/2 tsp. mace
* 1 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. cloves
* 4 oz. coconut
* 12 oz. milk chocolate chips
Directions:
1. Cream butter and sugar. Add milk, vanilla and eggs; beat until creamy and smooth.
2. Stir flour, soda and spices together; add to egg mixture.
3. Gently stir in cornflakes, oats, walnuts, coconut and chocolate chips.
4. Drop by tablespoonfuls onto cookie sheet.
5. Bake at 350 11 minutes. Remove from cookie sheet immediately.
Oatmeal Chocolate Chip Cookies
==============================
1 cup Shortening
2 Eggs
1 cup chocolate chips
1 cup White sugar
1/2 cup Brown sugar
2 cups White flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
2 cups Oatmeal
1. Cream shortening.
2. Add sugars and mix.
3. Add rest of ingredients except chocolate chips and oatmeal and mix.
4. Add oatmeal and chocolate chips and mix.
5. Spoon onto greased cookie sheet.
6. Bake for 10-12 minutes at Bake [at]350
Posted to JEWISH-FOOD digest V97 #310 by BNLImp[at]aol.com (Iara Lewin)
Yellow Cake Mix Cookies
=======================
1 cup Crunchy peanut butter
2 Eggs
1/4 cup Oil
1/3 cup Water
1 package Yellow cake mix
1 package chocolate chips (12 ounce)
Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Source: Randy
One-Bowl Brownies
=================
4 squares unsweetened chocolate
3/4 cup Margarine
2 cups Sugar
3 Eggs
1 teaspoon Vanilla
1 cup Flour
1 cup coarsely chopped nuts (optional)
ROCKY ROAD VERSION-
2 cups Miniature marshmallows
1 cup Semi-sweet real chocolate chips
1 cup Coarsely chopped walnuts
PEANUT BUTTER SWIRL VERSION-
2/3 cup Peanut butter
Source: Date: Tue, 11 Jun 1996 21:11:14 -0400 From: Linda Robinson
Heat oven to 350x F.
Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Add eggs and vanilla; stir until completely mixed.
Stir in flour until well blended. Stir in nuts. Spread in greased 13″ x 9″ pan.
Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs.
Do not overbake.
Cool in pan; cut into squares.
Makes 24 brownies.
ROCKY ROAD ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Immediately sprinkle with marshmallows, chocolate chips and walnuts. Continue baking 3-5 minutes until topping begins to melt together. Cool in pan; cut into squares.
PEANUT BUTTER SWIRL ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above, reserving 1 Tbs. of the margarine and 2 Tbs. of the sugar from the original recipe. Prepare as directed. Mix reserved margarine and sugar into 2/3 cup peanut butter. Spoon over uncooked brownie mixture and swirl with knife to marbleize. Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Cool in pan and cut into squares.
SOURCE:
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
One cookie baking hint from Softa123: Don’t eat all the cookies up by yourself! Remember to share with friends and family; they taste better that way!
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #5
Grace
Thank you for the world so sweet,
Thank you for the food we eat,
Thank you for the birds that sing,
Thank you, God, for everything!
~Edith Rutter Leatham~
To go with the Pumpkin Challah, I would opt for plain margarine or butter. If you don’t keep kosher, it would also go good with plain cream cheese or try my recipe for Marilyn’s Nutty Orange Cream Cheese Spread:
MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD
==========================================
8 oz. cream cheese, softened
3 tbsp. fresh orange juice
1 tbsp. grated orange peel
1/4 cup chopped walnuts
Orange Cream Cheese Spread:
In a bowl, mix the cream cheese, orange juice and peel until smooth. Mix in toasted walnuts. Bring to room temperature to serve.
To Toast Walnuts:
Baking: Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
Stovetop: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
Note: Walnuts can be toasted dry or with a dash of oil.
When it comes to Sally Lunn Bread I’m a purist. I like just a thin layer of butter or margarine. But, to make it festive, you might paring this delicious bread with a nice jam such as the concord grape freezer jam below:
Freezer Jam Recipe: Concord Grape
=================================
Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below.
FREEZER JAM RECIPE:
4 cups crushed berries or Concord grapes (for peaches and apricots, use 3 1/2 cup )
1-1/2 cups sugar
1 1.59-ounce package Ball freezer pectin
Optional: lavender/lemon zest for strawberries, cinnamon/ground ginger for Peaches and Concord grapes
For berries or stone fruit, mix with sugar, pectin and optional spices in a bowl until well blended. For grapes, heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer until skins are tender, 3-5 minutes, then add to pectin/sugar mixture. For all, stir 3 minutes.
Ladle into five clean 8-ounce Ball plastic freezer jars to fill line, or any other freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes.
Refrigerate for three weeks or freeze up to a year.
LABELS: PRESERVINGPOSTED BY CLAUDIA AT 9:44 PM
http://myeverydaykitchen.blogspot.com/2008/09/concord-grape-freezer-jam.html
To go with my Garden Herb Bread, again, I suggest just a thin layer of butter or margarine, but if you want to go “fancy” try serving it with
Cranberry Butter
================
Submitted By: Marlene Muckenhirn
Photo By: HeatherAnn421
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 28
“Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy Four-ingredient berry and citrus spread. ‘It’s great on toast or bagels, ‘ notes The Delano, Minnesota reader.”
INGREDIENTS:
3/4 cup butter (no substitutes), softened
1 teaspoon grated orange peel
1 dash almond extract
1 cup whole berry cranberry sauce
DIRECTIONS:
In a small mixing bowl, cream butter, orange peel and almond extract.
Beat in the cranberry sauce until blended. Store in the refrigerator.
Now to go with Pioneer Woman’s No Knead Dinner Rolls, I suggest either plain butter or margarine or this nice candy apple jelly. This recipe is for those of you who have the know-how or the want-to-know—how and have the proper equipment for canning.
Candy Apple Jelly
=================
Submitted By: Betsy Porter
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 15 Minutes
Servings: 48
“With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.” ~Betsy Porter
INGREDIENTS:
4 cups apple juice
1/2 cup red-hot candies
1 (1.75 ounce) package powdered
Fruit pectin
4-1/2 cups sugar
DIRECTIONS:
In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps.
Process for 5 minutes in a boiling-water bath.
I must be a butter/margarine lover and never it knew before I began composing this article. Why do I say that? Because once again I recommend it to go with the whole wheat challah rolls. But, for the adventurous, let’s try another recipe that requires canning equipment and knowledge.
Bartlett Pear Orange Marmalade Recipe
=====================================
From Pear Bureau Northwest,
“Bartlett pears are added to traditional orange marmalade in this simple recipe with few ingredients. Great gift idea.”
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
4 pounds (about 12) firm ripe Northwest Bartlett pears, pared, cored and coarsely chopped
2 oranges (thin skinned), thinly sliced and quartered
5 cups sugar
2 tablespoons lime OR lemon juice
Preparation:
Combine pears, oranges, sugar, and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch.
Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer’s directions.
Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.
Note: Always be sure to use ripe pears.
Yield: 6 to 7 half pints
Recipe Source: Pear Bureau Northwest
At the risk of sounding redundant, again, what could be better than just a thin spreading of butter or margarine on the Perfect Dinner Rolls? I can’t think of anything better. But for a bit of savory flavor, how about trying this savory recipe for Sun Dried Tomato Butter:
Sun Dried Tomato Butter
=======================
Posted by bebeblues
1/2 c. softened butter
1 minced clove garlic
1-1/2 tsp. lemon juice
2 tbsp. minced sun dried tomatoes, drained oil packed
1 small tomato, chopped, cored and seeded
1/4 c. chopped, fresh parsley
Combine butter, garlic, lemon juice, sun dried and regular tomato and parsley together. Shape butter into a log (about 1 inch round x 8 inches long) on waxed paper. Wrap and chill. Slice and add to vegetables or whatever you want.
Ok, sorry, but here is where I draw the line…absolutely nothing other than plain butter or margarine or pure maple syrup belongs on cornbread. If anyone has any better idea, please let me know.
A go-with for our might be MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD (see recipe above), plain cream cheese, butter or margarine, honey vanilla bean cream cheese or this cream cheese-pineapple spread. Recipes follow.
Cream Cheese Spread
===================
Ingredient List:
1 (8 ounce) package cream cheese, softened
1-1/2 tablespoons powdered sugar
1 tablespoon pineapple juice
1/2 teaspoon vanilla
3 tablespoons drained crushed pineapple
2 tablespoons finely chopped walnuts or pecans
Kitchen Equipment Needed
Electric mixer and mixing bowl
Instructions:
Step 1: Combine first four ingredients in a small mixing bowl; beat at medium speed with an electric mixer until smooth.
Step 2: Add crushed pineapple and the finely chopped nuts, stirring well.
Step 3: Refrigerate 30 minutes or more to allow flavors to combine.
Step 4: Remove from refrigerator and allow to come to room temperature before serving.
Step 5: Store the unused fruit dip in the refrigerator.
Yield: 1-1/4 cups.
Source: http://www.breakfast-and-brunch-recipes.com
Honey Vanilla Bean Cream Cheese
===============================
From Miri Rotkovitz, former Contributing Writer
Lightly sweetened with honey and flecked throughout with vanilla bean, this Honey Vanilla Cream Cheese spread is perfect with quick breads and muffins at brunch or teatime. Plus, it’s so simple and quick to prepare that you can even use it to add a special touch to weekday breakfasts.
Tip: Try experimenting with different varietal honeys to subtly influence the flavor of this cream cheese spread.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Serves 8
Ingredients:
8 ounces block cream cheese, softened
1/4 cup honey
1 vanilla bean, split
Preparation:
In a medium bowl, cream together the cream cheese and honey until smooth and well blended.
Using the tip of a knife, scrape the seeds from the vanilla bean pod into the cream cheese. Stir until the seeds are evenly distributed.
Refrigerate, covered, until ready to serve. Enjoy!
Tip: Bury the empty vanilla pod in a canister of sugar – the pod will add a subtle vanilla aroma and flavor to the sugar.
For our Sparkling Orange Scones, you can use the almond butter recipe that was included with the scone recipe or why not try the exotic Ugli Fruit (also called “Unique Fruit) Curd. If you are unfamiliar with this fruit, I can only tell you it is my favorite and it is very good for diabetics and weight watchers! Of course, plain butter or margarine goes well with scones also.
UGLI Curd for Cheesecake Topping or Jam
========================================
INGREDIENTS:
Zest and Juice of 1 Ugli Fruit
4 oz. Butter
6 oz. Granulated Sugar
2 LARGE Eggs
PROCEDURE:
Cream the butter and granulated sugar until light and fluffy. Beat the eggs in slowly then add in the Ugli Fruit zest and juice. Pour into sterilized jars and use within 6 weeks. Use like jam or a topping for cheesecakes.
I like my muffins and quick breads plain. That’s right, bare butt naked! But for those of you who are like my dear husband, here are a couple of go withs.
For the almond muffins, use the almond butter recipe included with the Sparkling Orange Scone recipe or try some Hawaiian Coconut Spread (recipe below).
Hawaiian Coconut Spread
=======================
8 ounces cream cheese, softened
2 tablespoons apricot, pineapple or peach preserves
1/3 cup flaked coconut
Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.
Variations: Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.
For the Pear Upside Down Muffins, must be served without any other spreads!
I think just plain margarine or butter for the Carrot, Sunflower Seed And Raisin Bran Muffins would be fine. But for those who like jams, why not try:
Apple Preserves Recipe
======================
Ready in: Under 30 minutes
Difficulty: 3 (1=easiest : hardest=5)
Serves/Makes: 6 half pints
INGREDIENTS:
1 cup water
6 cups apples, peeled and sliced
1 tablespoon lemon juice
1 package powdered pectin
1/2 cup thinly sliced lemon
4 cups sugar
2 teaspoons nutmeg
PREPARATION:
Combine apples, water and lemon juice in large saucepan.
Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently.
Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.
This recipe from CDKitchen for Apple Preserves
Recipe ID: 8264
SUBMITTED BY: anonymous
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #4
We Gather Together
Traditional Thanksgiving Song
We gather together to ask the Lord’s blessing;
He chastens and hastens His will to make known.
The wicked oppressing now cease from distressing.
Sing praises to His Name; He forgets not His own.
Beside us to guide us, our God with us joining,
Ordaining, maintaining His kingdom divine;
So from the beginning the fight we were winning;
Thou, Lord, were at our side, all glory be Thine!
We all do extol Thee, Thou Leader triumphant,
And pray that Thou still our Defender will be.
Let Thy congregation escape tribulation;
Thy Name be ever praised! O Lord, make us free!
I was not going to do a craft article today, but I ran across a project that is too cute and easy not to alert you to. The project is a “Give Thanks” Fall Banner. You can find it at a great craft site called “The Kurtz Corner,” and to get there just click on “Give Thanks.” For today’s recipe theme I have chosen bread recipes. Don’t forget you can make bread a week or two ahead of time and freeze it, then bake it fresh or if you already have baked it, just reheat it before serving.
When I think of bread, I think of a bread basket teaming with freshly baked bread, rolls, sweet rolls, muffins and quick breads just waiting to be topped with butter, margarine, jams, preserves and jellies of all kinds. So, depending on my speed putting everything together, this may be part 1 of a 2 part series. If it is, I will alert you to this fact at the bottom of the article.
My choice for the first recipe is a pumpkin challah. Challah is egg bread that is eaten on Friday nights and Saturdays by Jewish people to celebrate the Sabbath. It is also eaten on most holidays. Flavored challahs such as this one is a very new innovation. So far my favorite is chocolate chip!
Pumpkin Challah
=======================
Yield: This recipe makes 2 smaller loaves.
“We like to eat one sliced and unadorned, and use the other loaf for French toast.”
Ingredients:
2-1/4 teaspoons (1 packet) yeast
2/3 cup warm water
1/2 cup sugar
1/2 cup pumpkin puree
1-1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/4 teaspoon ground cardamom
4 cups flour, plus more for dusting and kneading
1 egg
Sesame or poppy seeds (optional)
Method:
In a large bowl, dissolve sugar and yeast in the warm water. Let sit 10 minutes until foamy.
Stir in pumpkin puree, salt, and spices. Add three cups of the flour and mix until well incorporated. Add remaining flour, a little at a time, until dough is only slightly sticky to the touch.
Dust counter or wooden board with flour and turn out dough. Knead, adding flour as needed, until you have a smooth, springy dough. Place in a lightly greased bowl, cover, and let rise two hours, or until doubled in size.
Punch down dough and turn out onto flour-covered counter. Divide dough in half; set one half aside. For each half, divide into three approximately equal pieces. Form pieces into long snakelike strands, about 12 inches long. Braid together strands and tuck both ends under the loaf. Carefully place on a flour-dusted board, greased baking sheet, or in a greased loaf pan. Repeat for remaining dough.
Cover and let rise until doubled, about 40 minutes.
Preheat oven to 350 degrees. If using a baking stone, start your preheat when you begin the second rise.
Beat egg and brush over the bread, and sprinkle on seeds, if using. Put loaves in oven and bake for 40 to 50 minutes, until tops are golden brown.
“In this version of challah, the pumpkin stands in for the eggs. Adding eggs will make for a richer dough, but of course remember that you’ll need to add flour to balance out the additional liquid.”
“Also, this pumpkin challah is only lightly spiced – I wanted to be able to have the bread fit as both breakfast and sliced alongside a savory dinner.”
Tips:
- Use a kitchen scale to ensure equal division of dough. I’m just as bad at dividing sections for braiding bread as I am for braiding hair.
- I add 3 cups of flour to start with and then add the rest slowly. Due to different moisture levels, varieties of flour, and measuring methods, it’s easier to start out with less flour and add what you need rather than adding all at once and finding your dough is too dry.
- On the second rise I preheat the oven and set the dough nearby. My kitchen doesn’t maintain enough heat for bread to rise well on its own most days, so this helps tremendously.
SOFTA123’S NOTE: I wish I knew who to credit the pumpkin challah recipe with, if anyone knows, please email me. It’s such a well written recipe. I also wonder how this would taste with a confectionery sugar glaze (a small amount of water mixed with a small amount of confectionery sugar for a not too thin consistency) put on it after it is thoroughly cooled.
Figure 1 Photo by Wally G.
Favorite Sally Lunn Bread For Bread Machine
===========================================
Posted by Pink01
INGREDIENTS
For a 1 1/2 lb loaf bread:
1/4 cup heavy cream
1/4 to 3/8 cup water
3 large eggs
1-1/2 teaspoons salt
1/3 cup butter or margarine (cut up in pieces)
1/4 cup sugar
3 cups all purpose flour (or bread flour)
1-1/2 to 2 tsp yeast
DIRECTIONS
Place all ingredients in bread pan in order listed. Select “Basic/White Bread Cycle” and “Light Crust“. Press “Start. After the baking cycle ends, remove bread from pan, place on a wire rack and allow to cool 1 hour before slicing. Enjoy!
“I got this recipe from a Bread Machine cookbook but I can’t remember the name. This bread is awesome. It almost tastes like a pound cake!! Really delicious. It has a buttery taste. Can be sliced/toasted for sandwiches. My family looooves it!!” ~Pink01
SOFTA123’S NOTE: I absolutely love Sally Lunn bread! Try it, you might like it too!
Marilyn’s Garden Herb Bread
=================
1 pound Loaf: (1 1/2 pound Loaf):
2 cups White Bread Flour, (3 cups)
1 tablespoon Dry Milk, (2 tablespoons)
1 tablespoon Sugar, (2 tablespoons)
1 teaspoon Salt, (1 1/2 teaspoons)
1 teaspoon Chives, (1/2 tablespoon)
1 teaspoon Marjoram, (1/2 tablespoon)
1 teaspoon Thyme, (1/2 tablespoon)
1/2 teaspoon Basil, (1 tablespoon)
1 tablespoon Butter, (2 tablespoons)
3/4 cup Water, (1 1/4 cups)
1 tablespoon Fast Rise Yeast -Or-, (2 teaspoons Fast Rise) Or
2 teaspoons Active Dry Yeast, (3 teaspoons Active Dry)
SOFTA123’S AKA MARILYN’S NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic.
This bread tastes like stuffing! It is WONDERFUL!!!! Paul and I especially like it to make turkey sandwiches the day after Thanksgiving! ~SOFTA123
Here are some hints from the book I found the recipe in:
1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe.
2. This recipe can be made with the regular, rapid, or delayed time bake cycles.
This recipes comes from “Bread Electric” from the Innovative Cooking Enterprises. I make the regular size loaf in my machine.
Servings: 8 slices for the small loaf
Now let’s make some delicious dinner rolls. This is my preference for the bread coarse at Thanksgiving. I have to admit it, I cheat. I buy the heat and serve rolls! But maybe this year will be different. Anyhow here are recipes for dinner rolls.
Pioneer Woman’s No Knead Dinner Rolls
=====================================
Added by Ree on June 26, 2009
Prep Time 4 Hours
Cook Time 20 Minutes
Servings 24
Difficulty Easy
Ingredients
4 cups Milk
1 cup Sugar
1 cup Vegetable Oil
9 cups Flour
2 packages (4 1/2 Tsp.) Active Dry Yeast
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
2 tablespoons Salt
Preparation Instructions
Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees). Before the mixture boils, turn off the heat. NOW.
Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast.
After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour.
After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it has risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.
Butter 1 or 2 muffin pans.
Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.
Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.
SOFTA123’S NOTE: For step-by-step instructions go to The Pioneer Woman’s
website located at:
http://thepioneerwoman.com/cooking/2007/11/pw_dinner_rolls_-_no_kneading_required/
Whole Wheat Challah Rolls – Pareve
===================================
Posted by : Karen Selwyn
“Flecks of grated carrot add color and flavor to these whole-wheat dinner rolls from cookbook author and food writer Judy Zeidler. The dough is remarkably easy to mix, knead and shape.” Judith Evans
2 cups whole-wheat flour
2 cups unbleached flour
1 package active dry yeast
1 teaspoon kosher salt
1 cup warm water (110 to 115 degrees)
1/4 cup vegetable oil, plus more to coat bowl and top of dough
2 tablespoons honey
2 eggs, divided
1 cup peeled, grated carrots
Poppy seeds or sesame seeds
Combine whole-wheat and unbleached flours. Place 2 cups flour mixture, yeast and salt in a large mixing bowl.
Heat warm water, oil and honey in a saucepan or microwave oven until very warm, about 115 to 120 degrees. Add water mixture to flour-yeast mixture, beating until well blended. Add 1 egg, carrots and enough reserved flour to make a soft dough.
Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional reserved flour as needed to make a smooth and elastic dough. Place dough in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in a warm place until double in size, about 1 1/2 hours.
Divide dough into about 30 small pieces. Form into long ropes, twist into knots and place on a greased baking sheet. Cover with a towel. Let rise in a warm place until doubled, about 1 hour.
Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or until golden brown.
Yield: About 30 rolls.
Source: “The 1994 Favorites” Judith Evans ST. LOUIS POST DISPATCH (On-line edition), 1/2/95
Perfect Dinner Rolls
====================
“These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am making for them the same wonderful memories my mom made for me!” —Gayleen Grote, Battle View, North Dakota
24 Servings
Prep: 30 min. + rising Bake: 15 min.
Ingredients:
1 tablespoon active dry yeast
2-1/4 cups warm water (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1/4 cup powdered nondairy creamer
2-1/4 teaspoons salt
6 to 7 cups bread flour
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 12-15 minutes or until lightly browned. Remove from pans to wire racks.
Yield: 2 dozen.
Nutrition Facts: 1 roll equals 142 calories, 3 g fat (1 g saturated
fat), 0 cholesterol, 222 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g
protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Golden Sweet Cornbread
======================
Submitted By: bluegirl
Photo By: larkspur
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 12
“If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it’s my family’s favorite.”
INGREDIENTS:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3-1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Information Servings Per Recipe: 12 Calories: 188 Amount Per Serving Total Fat: 7.4g Cholesterol: 19mg Sodium: 354mg Amount Per Serving Total Carbs: 28.2g Dietary Fiber: 1g Protein: 3.1g
White Chocolate Cranberry Quick Bread
====================================
2-1/4 cups All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Baking soda
5 ounces White chocolate; coarsely chopped
8 tablespoons (1 stick) unsalted butter; softened
1 cup Granulated sugar
3 large Eggs; at room temperature
1/2 cup Buttermilk
3 tablespoons Orange juice
1 teaspoon Grated orange zest
1 teaspoon Vanilla extract
3/4 cup Dried cranberries; chopped
YIELD: 1 loaf
PREPARATION:
45 minutes plus baking and cooling times.
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan. Dust the pan with flour and tap out the excess.
2. In a medium bowl, using a wire whisk, stir together the flour, salt, and baking soda. Set aside.
3. Melt the white chocolate according to the directions in the chocolate Melting Tips. Set aside to cool.
4. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 2 minutes until creamy. While continuing to beat the butter, gradually add the sugar 1 teaspoon at a time until completely incorporated into the butter. Beat in the eggs, one at a time. Using a rubber spatula, scrape down the side of the bowl and beat the mixture for 1 minute more. At low speed, beat the buttermilk into the batter. At this point the batter will look curdled.
Add the melted white chocolate, orange juice, zest, and vanilla to the batter and mix just until blended.
5. At low speed, add the dry ingredients to the batter one-third at a time and mix until blended. Stir in the chopped dried cranberries.
6. Scrape the batter into the prepared loaf pan and bake for 70 to 75 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool the bread in the pan set on a wire rack for 15 minutes.
Remove the bread from the pan and cool it completely on a wire rack.
Thanksgiving Bread Recipe
=========================
Thanksgiving Bread ingredients list:
4 medium eggs
4 cups of all purpose flour
3 cups of sugar
2 cups of cranberries (fresh or frozen)
2 cups of pumpkin (cooked or canned)
1 cup of vegetable oil
2 tablespoons of pumpkin pie spice
2 teaspoons of baking soda
1 teaspoon of salt
Instructions for Thanksgiving Bread:
In a suitably sized mixing bowl, beat the eggs and sugar. Add the pumpkin and vegetable oil and mix thoroughly.
Add all of the dry ingredients and stir until just moistened. Fold in the fresh or frozen cranberries.
Spoon into suitably sized loaf pans.
Bake at 350°F (175°C) for 60 minutes.
Allow to cool for 10 minutes, then remove to wire racks.
Orange Praline Quick Bread
==========================
“A crusty brown sugar glaze adds just a touch of the South to these Orange-scented mini loaves.”
20 min. Prep time
60 min. Total time
32 servings (4 mini loaves)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup LAND O LAKES® Sour Cream
1/2 cup LAND O LAKES® Butter, softened
2 eggs
1 tablespoon freshly grated orange peel
1 teaspoon vanilla
1 cup chopped pecans
Glaze
1/3 cup firmly packed brown sugar
1/3 cup LAND O LAKES® Butter
1/4 cup finely chopped pecans
Heat oven to 350°F. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
Combine all remaining bread ingredients except pecans in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, just until moistened. Stir in 1 cup pecans.
Spoon batter evenly into 4 greased (5 1/2×3-inch) mini loaf pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.
Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes).
Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.
Substitute for Mini Loaf Pans: 1 greased (9×5-inch) loaf pan. Bake for 60 to 65 minutes.
Recipe Tip:
Serve bread with maple-flavored butter. Combine 1/3 cup softened butter, 1/4 cup orange marmalade and 1 tablespoon maple syrup in small bowl; mix well.
Calories: 160Fat: 10gCholesterol: 30mgSodium: 125mgCarbohydrates:
16gDietary Fiber: <1gProtein: 2g
This recipe was reprinted from landolakes.com.
http://www.landolakes.com/recipe/7 6
Pina Colada Quick Bread
=======================
“Think pina colada, think summer time … but do you think bread? It sounds like the oddest of combinations, but there are lots of variations on recipes for pina colada quick bread (or coconut pineapple bread).”
Ingredients
4 eggs
1 & 1/4 cup oil
2 cups granulated sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 cup pineapple juice
1/2 teaspoon grated orange zest
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 (20 ounce) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup chopped maraschino cherries
Instructions
Preheat oven to 350 degrees F.
Grease and flour well two 7 x 4-inch loaf pans.
Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice and orange zest.
In a separate bowl, soft together flour, salt, baking soda and cinnamon. Add to egg mixture and miX just until ingredients are moistened.
Gently stir in crushed pineapple, coconut, maraschino cherries and nuts. Do not stir too much or bread will be heavy.
Pour into prepared loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted comes out clean.
Let cool in pan for 10 minutes before removing.
CulinaryTradition: USA (Nouveau)
Sparkling Orange Scones
=======================
“These buttery sugared scones are perfect for gift-giving or a warm breakfast tea.”
30 min. Prep time
1 :10 Total time
16 scones
Topping
1/4 cup sugar
1-1/2 teaspoons freshly grated orange peel
Scones
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold LAND O LAKES® Butter, cut into 8 pieces
1/2 cup sugar
3/4 cup sweetened dried cranberries or blueberries or finely chopped dried aprico s
3/4 cup LAND O LAKES™ Half & Half
1 egg
1 tablespoon freshly grated orange peel
Almond Butter
1/2 cup LAND O LAKES® Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half & half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.
TIP: One large or two medium oranges will yield what is needed for the grated orange peel.
TIP: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.
Calories: 240Fat: 12gCholesterol: 45mgSodium: 190mgCarbohydrates:
30gDietary Fiber: 1gProtein: 3g Recipe #11682©2001Land O’Lakes, Inc.
This recipe was reprinted from landolakes.com.
Almond Muffins
==============
Almond Muffins ingredients list:
1 medium egg, beaten
2 cups of flour
3/4 cup of milk
1/2 cup of almonds, chopped
1/2 cup of sugar
1/2 cup of oil
1 tablespoons of baking powder
1/2 teaspoon of almond extract
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of salt
Instructions for Almond Muffins:
Mix together the egg, milk, oil and almond extract.
In another bowl, mix together the flour, sugar, baking powder, nutmeg,
cinnamon, salt and chopped almonds.
Mix the two mixtures.
Bake at 390F for about 15 minutes.
Pear Upside-Down Muffins
========================
Recipe #386216
| 1 1/4 hours | 40 min prep |
By: daisygrl64
Aug 19, 2009
“These cakelike muffins with sticky tops turn out of the pan perfectly, if you Let them cool a little first. And Oh Boy….are these Fabulous!!” ~Daisygrl64
Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1/2 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 egg
1 teaspoon vanilla
Topping
2 pears, peeled, cored and cut into 1/2inch slice
1/2 cup brown sugar, packed
1/4 cup raisins
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
Directions
1 grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.
2 Topping:.
3 peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.
4 in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide among muffin cups and set aside.
5 in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.
6 bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes.
7 let cool on rack for 10 minutes. invert onto baking sheet.
8 serve topping side up.
Carrot, Sunflower Seed And Raisin Bran Muffins
==============================================
CDKitchen http://www.cdkitchen.com
Serves/Makes: 12
Difficulty Level: 3
Ready In: 30-60 minutes
Ingredients:
2-1/2 cups Wheat Bran
1-1/2 cups Whole-Wheat Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger
1/2 teaspoon Sea Salt
1/4 teaspoon ground Nutmeg
1-1/2 cups Apple Juice
1/4 cup Blackstrap Molasses
2 tablespoons Sunflower Oil; plus additional for oiling pan
3/4 cup Carrots; shredded
1/2 cup Sunflower Seeds
1/2 cup Raisins
Directions:
PREHEAT oven to 350 degrees F.
Using a little sunflower oil, LIGHTLY OIL a muffin pan and set aside. In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine.
In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine.
Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter.
Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees F. for 25 to 30 minutes or until an inserted toothpick comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.
Recipe Location:
http://www.cdkitchen.com/recipes/recs/503/Carrot-Sunflower-Seed-And-Rai1
26924.sht l
Recipe ID: 97797
Watch for tomorrow’s post (11/16/2011) for spreads to go with these breads!
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #3
Lift Every Voice and Sing
by James Weldon Johnson
Lift ev’ry voice and sing,
Till earth and heaven ring,
Ring with the harmonies of Liberty;
Let our rejoicing rise
High as the list’ning skies,
Let it resound loud as the rolling sea.
Sing a song full of the faith that the dark past has taught us,
Sing a song full of the hope that the present has brought us;
Facing the rising sun of our new day begun,
Let us march on till victory is won.
Stony the road we trod,
Bitter the chast’ning rod,
Felt in the days when hope unborn had died;
Yet with a steady beat,
Have not our weary feet
Come to the place for which our fathers sighed?
We have come over a way that with tears has been watered.
We have come, treading our path through the blood of the slaughtered,
Out from the gloomy past,
Till now we stand at last
Where the white gleam of our bright star is cast.
God of our weary years,
God of our silent tears,
Thou who hast brought us thus far on the way;
Thou who hast by Thy might,
Led us into the light,
Keep us forever in the path, we pray.
Lest our feet stray from the places, our God, where we met Thee,
Lest our hearts, drunk with the wine of the world, we forget Thee;
Shadowed beneath Thy hand,
May we forever stand,
True to our God,
True to our native land.
I thought that today I would try to blog about salad recipes and Thanksgiving craft ideas. Hope you enjoyed the above prayer. I really think it is perfect for Thanksgiving.
For our first Thanksgiving craft, I have chosen place card napkins. This idea, the photo and the directions were found at http://www.countryliving.com . This is a wonderful site that has many entertaining ideas and hints.
A gorgeous way to set your holiday table!
Thanksgiving Table Napkin Placecard And Table Cloth
Practice your script first, then write each guest’s name invisibly: try the Prym Dritz disappearing-ink pen. Immediately trace over the name in bronze, copper, or gold with a medium round-tipped ink marker, such as Uchida’s DecoFabric Marker; available at http://www.michaels.com.
No-Sew Cloth: Cut to size linen or medium-weave burlap, leaving an eight-inch drop. For fringe, pull away threads, one row at a time. Write words, as for the napkins, and then press, wrong side up.
Ok, now let’s tackle my weak point…salads. I do not like salads. I am not a big vegetable eater. So, I went to the internet in hopes of finding salads that even kids will like. Who says you have to make a traditional tossed salad?
Looks good to me!
24 Hour Salad
=============
By Linda Larsen, About.com Guide
“24 Hour Salad is a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. The recipe came from my mother-in- law Loraine.
This delicious salad can be made with many other kinds of fruit. I like to add some cubed cantaloupe or sliced strawberries too, if they’re available.”
Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling time: 23 hours
Total Time: 23 hours, 35 minutes
Yield: Serves 8-10
Ingredients:
20 oz. can pineapple tidbits
2 (15 oz.) cans mandarin oranges
3 eggs
3 Tbsp. flour
3/4 cup sugar
3 tablespoons lemon juice
1-1/2 cups miniature marshmallows
2 bananas, peeled and sliced
1 cup heavy cream, whipped
Preparation:
Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups. Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold .
When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover.
Chill 24 hours before serving.
A festive salad for Thanksgiving.
Creamy Molded Cranberry Salad
=============================
By Linda Larsen, About.com Guide
“Creamy Molded Cranberry Salad is one of my favorite salads for Christmas. The tart cranberries are combined with marshmallows, celery, and nuts and suspended In a creamy gelatin mixture. You’ll love it!”
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)
1/2 cup cold water
3/4 cup boiling water
1 (16-ounce) package fresh cranberries, ground
3/4 cup sugar
1 cup miniature marshmallows
1 cup diced celery
1 cup chopped toasted walnuts
1 cup heavy whipping cream
1 teaspoon vanilla
3 tablespoons powdered sugar
Preparation:
In small bowl, combine gelatin and cold water; let stand 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved.
Place in freezer 15 minutes to cool. In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.
In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.
To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold. But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It’s just as pretty, and much easier!
Cover and chill again, or serve immediately. Serves 8-10
Spinach Salad
=============
By Diana Rattray, About.com Guide
Ingredients:
4 slices bacon
4 cups torn spinach leaves
1 can (8 ounces) pineapple tidbits, drained, chilled
1/2 cup sliced purple onion
Lemon Dressing (below)
Preparation:
Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.
Spinach salad serves 4.
Lemon Dressing
1 cup vegetable oil
3 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/4 cup finely chopped onion
1 teaspoon dry mustard
1 clove garlic, minced
Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving.
Makes about 1 1/2 cups.
GOLDEN GELATIN SALAD
====================
1 pkg. Lemon Gelatin
2 cups HOT Water
1-1/2 tsps. Lemon Juice
1/8 tsp. Salt
1 cup DRAINED CRUSHED Pineapple
3/4 cup RAW GRATED Carrots
Dissolve gelatin in HOT water. Add lemon juice and salt. Chill until partially set. Add pineapple and carrots. Pour into individual molds.
Chill until set.
SOURCE: Rochester, NY’s Hadassah Cookbook
SOFTA123’S AKA MARILYN’S NOTE: I will leave out the salt. It will be good without the extra sodium in our diets.
Servings: 6
This salad is a work of art!
Yellow Trio
===========
Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, fresh basil, salt and pepper.
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #2
T’was The Night of Thanksgiving
T’was the night of Thanksgiving,
But I just couldn’t sleep.
I tried counting backwards,
I tried counting sheep.
The leftovers beckoned,
The dark meat and white.
But I fought the temptation,
With all of my might.
Tossing and turning,
with anticipation.
The thought of a snack
became infatuation.
So I raced to the kitchen,
Flung open the door,
And gazed at the fridge,
Full of goodies galore.
I gobbled up turkey,
And buttered potatoes,
Pickles and carrots,
Beans and tomatoes.
I felt myself swelling,
So plump and so round.
‘til all of a sudden,
I rose off the ground.
I crashed through the ceiling,
Floating into the sky,
With a mouthful of pudding,
And a handful of pie.
But I managed to yell
As I soared past the trees
Happy eating to all,
Pass the cranberries, please!!
May your stuffing be tasty
May your turkey be plump.
May your potatoes and gravy
Have nary a lump.
May your yams be delicious,
May your pies take the prize
And May your Thanksgiving dinner
Stay off of your thighs!
by Lauren
Today is about soups you can serve with your Thanksgiving dinner. Soups are truly comfort food and is always welcome on a crisp Autumn day. So, without further adieu, here are soup recipes just for you!
Pumpkin And Onion Soup
======================
TOTAL TIME 1 hour
COOK TIME 45 minutes PREP TIME 15 minutes
INGREDIENTS
6 cups thinly sliced onions
3 tablespoons butter
1 teaspoon sugar
1 3-pound pumpkin
4 cups well-seasoned chicken stock
Salt and freshly ground black pepper
6 to 8 slices French or Italian bread, toasted
1/2 cup grated Swiss cheese
PREPARATION
In a heavy saucepan, sauté the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each.
Place under the broiler just until the cheese melts, then serve.
YIELD: 6 servings
Originally published with FOOD; THE PUMPKIN: NOT JUST A PRETTY FACE By FLORENCE FABRICANT, November 8, 1987. I found this recipe at The New York Time’s website’s recipe archive. ~Softa123
SOFTA123’S NOTE: To make this pareve, use margarine instead of butter and leave off the cheese. Omit the last step of the recipe.
Pease Porridge
==============
TOTAL TIME 2 hours 30 minutes (plus at least 6 hours for steeping)
INGREDIENTS
1 pound whole dried peas (split dried green peas may be substituted)
1/3 pound slab bacon, cut in 1/2-inch cubes
2 medium-size carrots, scraped and diced
2 medium-size onions, peeled and chopped
2 small white turnips, peeled and diced
1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage
1 tablespoon butter or oil
Salt and freshly ground black pepper to taste
1/2 cup light cream or half-and-half, optional
Minced fresh mint or savory for garnish
PREPARATION
Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.
YIELD 8 to 12 servings
Originally published with COOKS ON THE MAP – This Month: Susan McGowan, Deerfield, Mass.; Giving Thanks With Porridge and Oysters By NANCY HARMON JENKINS, November 21, 1990. I found it at The New York Times website’s recipe archive. ~Softa123
SOFTA123’S AKA MARILYN’S NOTES ON HOW TO MAKE THIS KOSHER:
1. Use Rice or other non-dairy milk substitute for the light cream. It will make a thinner soup, but should still work well.
2. Substitute Beef Frye cut into large slices OR Kosher Hot Dogs cut into chunks for the slab bacon. What’s not to like?
3. I would use margarine instead of the butter. I don’t think I’d like the oil in this recipe.
Mini-Pumpkin Soup With Toasted Pumpkin Seeds, Shaved Parmesan, Fried Sage
=========================================================================
16 mini-pumpkins, 3 1/2 to 4 inches across
2 tablespoons vegetable oil
Kosher salt to taste
3 tablespoons unsalted butter
2 onions, finely chopped
About 5 cups chicken stock, preferably homemade
Freshly ground black pepper to taste
Vegetable oil for frying
1 cup fresh sage leaves
Shaved Parmigiano-Reggiano for garnish
Preheat the oven to 350 degrees F. Slice off about 1/4 inch of the top with the stems from 8 of the pumpkins. Slice the other 8 in half.
Scrape out the seeds with a spoon. Pull the seeds away from the stringy membrane, clean, rinse, and pat dry.
Toss the seeds with the vegetable oil and salt. Arrange in one flat layer on a baking sheet. Bake in the middle of the oven, stirring occasionally, until golden and crisp, about 10 to 15 minutes.
Place the pumpkins and the lids cut side down on lightly oiled baking sheets and bake until tender, 35 to 40 minutes. Cool the pumpkins on wire racks. Scoop out the cooked flesh from the halved pumpkins. Scrape most of the pulp from the remaining pumpkins, leaving just enough in each so that it retains its shape.
Melt the butter in a large pot over medium-high heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the scooped-out flesh from the pumpkins. Pour in enough of the stock to cover and season with salt and pepper. Simmer over medium-high heat for 20 minutes.
Puree the soup in a food processor or pass through the fine setting of a food mill. You should have about 8 cups of puree. Return it to the pot and season again with salt and pepper.
Heat 2 inches of vegetable oil to 350 degrees in a deep saucepan. Add the sage in very small batches and fry until translucent, about 20 seconds. (The oil will bubble up furiously when you add the sage to the hot oil.) Drain on paper towels.
To serve, warm the pumpkin shells in a 350 degree oven for 15 minutes.
Heat the soup until hot, adding water if necessary to thin it slightly.
Put each of the shells into a shallow soup bowl and ladle some of the soup into the shell. Top with a few fried sage leaves, some Parmigiano-Reggiano shavings and a few of the toasted pumpkin seeds.
Place the lid slightly askew on top and serve at once.
Serves 8
SOURCE: Sarah Moulton
SOFTA123’S AKA MARILYN’S NOTE TO MAKE THIS SOUP PAERVE: Use UNSALTED Margarine instead of
Unsalted Butter. Omit cheese.
Now here is a great idea for those delicious Thanksgiving leftovers! I know I want to try this recipe out!
Turkey And Stuffin’ Soup
========================
4 to 6 C. prepared stuffing
1 T. (1 turn around the pan) extra-virgin olive oil
2 medium carrots, chopped, up to 2 C. leftover baby carrots, chopped
2 ribs celery, chopped
1 onion, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1-1/2 lbs. light and dark cooked turkey meat, diced
A handful of flat leaf parsley leaves, chopped
1 C. frozen peas or leftover prepared peas, optional
Preheat oven to 350° F. and transfer stuffing into a small baking dish.
Place dish in oven and reheat 12 to 15 minutes, until warmed through.
Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper.
Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup.
Pull spoonfuls of stuffing away as you eat through your bowl of soup.
Yield: 2 quarts, 4 to 6 servings
If you are like me, you like crackers in your soup, so why not make your own and really “wow” your family and friends!
Wheat Crackers
==============
Submitted By: Ray Anne
Photo By: CC?’s2bake
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 32
“This thin wheat cracker is simple and thrifty to make. It will taste great with any dip or spread, and they will have much more character than factory made crackers.”
INGREDIENTS:
1-3/4 cups whole wheat flour
1-1/2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
Salt for sprinkling
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended .
On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don’t cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Nutrition Information Servings Per Recipe: 32 Calories: 64 Amount Per Serving Total Fat: 2.5g Cholesterol: 0mg Sodium: 55mg Amount Per Serving Total Carbs: 9.2g Dietary Fiber: 1g Protein: 1.5g
Homemade Soda Crackers
======================
Recipe courtesy Chuck Hughes
Show: Chuck’s Day OffEpisode: The Green Show
TOTAL TIME:10 hr 20 min
Prep:30 min
Inactive Prep:9 hr 30 min
Cook:20 min
YIELD:about 15 large crackers
LEVEL:Easy
INGREDIENTS
2 teaspoons active dry yeast
2/3 cup warm water
1-1/2 cups all-purpose flour, plus more as needed
1/2 teaspoon salt
1/2 teaspoon baking soda
Kosher salt
2 tablespoons butter, melted, plus more for greasing bowl
DIRECTIONS
Try Chuck’s homemade soda crackers and you’ll never go back to the store-bought ones. In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.
Variations:
Sesame-Onion Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion.
Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed.
Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.
Read Full Post | Make a Comment ( None so far )Thanksgiving – #1
Be thankful for our bounty.
Thanksgiving
The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway~
Thanksgiving comes again!
~Old Rhyme
I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.
The first Thanksgiving must have been incredible. Just think, two or more distinct cultures gathered together to share food, to break bread as we say. They got together in peace and friendship and each to thank their creator in their own separate way. Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate. Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened! If only we had more respect for the Native Americans; and not only the Native Americans but for others who shared our experience but believed differently than we did. What a unique and tremendous opportunity we were offered and we blew it. But, that is a discussion in of itself and I want to talk about the positive.
Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for. We have a beautiful, bountiful country that produces a variety of crops. We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat. To cover our bodies we have cotton and probably other crops I am unaware of. To beautify our homes we have flowers of all colors, shapes and sizes. We have trees for shade and for building our homes. The United States was truly a land of plenty.
Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us. And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner. We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are. So, we celebrate music also.
We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too. We pray that our president(s) lead wisely and make decisions based on the values of our country. We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.
And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.
And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.
And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed. Be thankful that you were chosen to propagate our world. And if you have grandchildren, you are blessed even more. Be thankful. If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.
I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.
- An elegant appetizer to serve for Thanksgiving.
Brie Torte
==========
1 (15 to 16-ounce) wheel Brie
6 tablespoons butter, softened
1/3 cup chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)
1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.
Makes about 20 appetizer servings.
Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.
SOFTA123’S NOTE: I would also serve the Brie Torte with apple and pear slices. I would make it right after you put your turkey up to roast. Or, I see no reason why you couldn’t make it the night before.
Always a good choice!
Salmon Deviled Eggs With Homemade Mayonnaise
=============================================
Submitted By: DCTINK
Photo By: suebPrep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Servings: 24
“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”~DCTINK
Ingredients:
Homemade Mayonnaise:
2 egg yolks, room temperature
1 clove garlic, pressed
1/2 cup vegetable oil
1 pinch salt and pepper to taste
2 tablespoons red wine vinegar, or
To taste
Deviled Eggs:
12 eggs
1 shallot, minced
1 (6 ounce) can salmon, drained
And flaked
1 pinch salt and pepper to taste
Directions:
1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.
Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.
Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.
Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.
Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g
Friendship
Pat’s Chickpea, Garlic, And Mint Topping
========================================
1 large can chickpeas (or use 2 small cans)
1 garlic clove
3/4 tsp. kosher salt
1/4 tsp. pepper
1-1/2 Tbsp. fresh lemon juice
3 tablespoons extra-virgin olive oil
3 tablespoons mint leaves torn up small
Mash garlic to a paste with salt and pepper, using a mortar and pestle. Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.
Let stand at room temperature for 1 hour.
Just before serving, stir in mint. Serve on crostini.
Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.
Homemade Gravlax, From The Kosher Palette Cook Book
===========
3 lb. salmon fillet (I use a smaller one)
1/4 c. kosher salt
1/4 c. dark brown sugar (you can use light too)
2 T. black pepper
1 tablespoon vodka
1 bunch fresh dill
Mix sugar pepper vodka and rub over salmon, top with chopped dill.
Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.
Serve on pareve toast points with capers, chopped egg etc.
Now let’s have something to help wash these delicious appetizer recipes down. The alcoholic recipes will be first and the non-alcoholic recipes will follow those.
Apple Wassail Bowl
==================
6 small tart apples
1 tablespoon packed brown sugar
1 quart apple cider
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
1/4 cup granulated sugar
2 cups dry sherry
4 thin lemon slices
“A festively aromatic hot, mulled apple cider punch for the holidays.”
Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.
Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.
Set aside.
Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.
Pour mixture into punch bowl. Garnish with apple halves.
Makes 12 servings.
Recipe provided courtesy of Fruit From Washington.com.
A toast to you and yours for a Happy, Healthy Thanksgiving!
Mixed-Berry Champagne Ambrosia
==============================
“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”
1/4 cup honey
2 tablespoons lime juice
2 tablespoons fresh mint leaves
1-1/2 cups red raspberries
1 cup blackberries
1 cup strawberries
1 cup stemmed, pitted cherries
1 bottle champagne, chilled
In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes; discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.
This tea is also good for colds and sore throats!
Ginger Cinnamon Tea
===================
By janem123
Added December 06, 2005 | Recipe #147569
Categories: Beverages Very low carbs Low protein
Photo by Sharon123
Total Time: 25 mins.
Prep Time: 5 mins.
Cook Time: 20 mins.
Servings: 6
Janem123’s Note: “This recipe came from webmd.com.”
Ingredients:
1/2 cup fresh ginger, thinly sliced
6 cups water
2 cinnamon sticks
2 tablespoons honey or 2 tablespoons brown sugar
Lemon wedge (to garnish)
Directions:
In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.
Nutritional Facts for Ginger Cinnamon Tea
Serving Size: 1 (252 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 27.6
Calories from Fat 0
95%
Total Fat 0.0 g
0%
Saturated Fat 0.0 g
0%
Cholesterol 0.0 mg
0%
Sodium 6.0 mg
0%
Total Carbohydrate 7.1 g
2%
Dietary Fiber 0.1 g
0%
Sugars 5.8 g
23%
Protein 0.1 g
A colorful punch to serve for festive occasions.
Fruit Punch
===========
Submitted By: Jo Ann Young
Photo By: Danica
Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 60
“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”~Jo Ann Young
INGREDIENTS:
1 (64 fluid ounce) bottle fruit punch, chilled
1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled
1 (2 liter) bottle ginger ale, chilled
1/2 gallon orange sherbet
DIRECTIONS:
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g
Maple Cinnamon Coffee
=====================
Ingredients
6 tablespoons ground coffee
3/4 teaspoon ground cinnamon
1/2 cup real maple syrup
4-1/2 cups cold water
Whipped cream or Cool Whip
Ground cinnamon, to garnish
Directions
Place filter in brew basket of coffee maker. Add ground coffee and cinnamon. Pour syrup into empty coffee pot. Add water to coffee maker; brew.
After brewing is complete, stir coffee well. Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.
Lightly sprinkle ground cinnamon on top.
A Thanksgiving harvest.
Thanksgiving Citrus Punch
=========================
Ingredients
6 cups orange juice, chilled
3 cups pineapple juice, chilled
1 (12-ounce) can frozen lemonade concentrate
2 cups granulated sugar
2 quarts ginger ale, chilled
Orange food coloring (optional)
Orange slices for garnish
In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.
Servings: 40
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