Pumpkin Pecan Bites
From the Kitchen of Julie Palka
(Yield: about 6 dozen)
Ingredients:
1 Package (18- 1/4 ounces) Spice Cake mix
1 Can (15 ounces) Solid-pack pumpkin
3 Eggs
½ Cup canola oil
1 Tablespoon ground cinnamon
1 teaspoon ground cloves
36 Pecans cut into halves (you can usually break them in your hands too!)
Cream cheese frosting:
½ cup butter, softened
4 ounces of cream cheese, softened
*(I soften both by leaving them on the counter for a bit, it is a much better consistency than microwaving them!)*
1 teaspoon vanilla extract
3- ¾ cups confectioners’ sugar
2 to 3 Tablespoons milk
(sprinkle ground cinnamon on top of frosted cupcakes!)
Step 1: In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. ( I just stir it by hand with a wooden spoon)
Step 2: Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each one. Bake at 350 Degrees for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely (I just pull them out right away because I’m impatient!)
Step 3: In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.
*Note- This recipe can be prepared in 2 dozen regular size muffin cups. Bake for 22-26 minutes. (I use a whole pecan for the big ones so they have more crunch!) ENJOY!!
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Monday, November 28, 2011
Friday, November 18, 2011
Pumpkin Flans!
Pumpkin Flans!
Tastes like a rich, custardy version of pumpkin pie
From BiggestLoserClub.com
If you have leftover pumpkin, try making a pumpkin smoothie with yogurt, milk, a few sweet spices like cinnamon, ginger, and cloves, and a drizzle of sweetener.
Makes 8 flans
3 large eggs, preferably omega-3-enriched
1 1/4 cups unsweetened pumpkin puree
1/4 cup + 3 tablespoons maple syrup
2 1/2 teaspoons canola oil
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
3/8 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups 1% milk, heated until very hot
Ground nutmeg, for garnish
Preheat the oven to 350°F with an oven rack in the center position. Coat eight 6-ounce custard cups with canola cooking oil spray and set them in a 13 x 9-inch baking pan.
In a large bowl, beat the eggs slightly with a small whisk. Add the pumpkin puree, maple syrup, canola oil, vanilla, cinnamon, ginger, cloves, and salt and beat until blended thoroughly. Mix in the hot milk until blended. There will be 4 cups of liquid. Pour 1/2 cup of the flan mixture into each of the custard cups.
Bring about 3 cups of water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the baking pan until it comes up to the level of the custard inside the cups.
Bake for 40 to 45 minutes, or until just set around the edges but still a little loose in the center; the center will jiggle a little when shaken.
Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a wire rack to cool to room temperature. Cover with plastic wrap and refrigerate for several hours, until chilled.
Serve cold, garnished with ground nutmeg.
Per flan: 175 calories, 5 g total fat (1.5 g saturated), 110 mg cholesterol, 220 mg sodium, 24 g total carbohydrates (18 g sugars) , 2 g fiber,6 g protein
Tastes like a rich, custardy version of pumpkin pie
From BiggestLoserClub.com
If you have leftover pumpkin, try making a pumpkin smoothie with yogurt, milk, a few sweet spices like cinnamon, ginger, and cloves, and a drizzle of sweetener.
Makes 8 flans
3 large eggs, preferably omega-3-enriched
1 1/4 cups unsweetened pumpkin puree
1/4 cup + 3 tablespoons maple syrup
2 1/2 teaspoons canola oil
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
3/8 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups 1% milk, heated until very hot
Ground nutmeg, for garnish
Preheat the oven to 350°F with an oven rack in the center position. Coat eight 6-ounce custard cups with canola cooking oil spray and set them in a 13 x 9-inch baking pan.
In a large bowl, beat the eggs slightly with a small whisk. Add the pumpkin puree, maple syrup, canola oil, vanilla, cinnamon, ginger, cloves, and salt and beat until blended thoroughly. Mix in the hot milk until blended. There will be 4 cups of liquid. Pour 1/2 cup of the flan mixture into each of the custard cups.
Bring about 3 cups of water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the baking pan until it comes up to the level of the custard inside the cups.
Bake for 40 to 45 minutes, or until just set around the edges but still a little loose in the center; the center will jiggle a little when shaken.
Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a wire rack to cool to room temperature. Cover with plastic wrap and refrigerate for several hours, until chilled.
Serve cold, garnished with ground nutmeg.
Per flan: 175 calories, 5 g total fat (1.5 g saturated), 110 mg cholesterol, 220 mg sodium, 24 g total carbohydrates (18 g sugars) , 2 g fiber,6 g protein
Tuesday, October 4, 2011
Pumpkin Pie Cobbler
Pumpkin Pie Cobbler
From the Kitchen of Rebecca McGuigan
One 21 oz. can pumpkin filling
1 tsp pumpkin pie spice
1 box yellow cake mix
1 cup butter, melted
Stir pumpkin pie filling and pie spice. Pour into 13 by 9 " baking dish. Sprinkle dry cake mix evenly over pie filling. Sprinkle walnuts(optional) over the cake mix. Drizzle melted butter over the cobbler. Bake at 350 for 50 minutes. Add vanilla icecream. Enjoy!!
From the Kitchen of Rebecca McGuigan
One 21 oz. can pumpkin filling
1 tsp pumpkin pie spice
1 box yellow cake mix
1 cup butter, melted
Stir pumpkin pie filling and pie spice. Pour into 13 by 9 " baking dish. Sprinkle dry cake mix evenly over pie filling. Sprinkle walnuts(optional) over the cake mix. Drizzle melted butter over the cobbler. Bake at 350 for 50 minutes. Add vanilla icecream. Enjoy!!
Wednesday, September 28, 2011
How to Make Pumpkin Puree
How to Make Pumpkin Puree
by Williams-Sonoma
Pumpkin puree is a key ingredient in fall pies, but it can also be used in breads, custards, ice creams, soups and a host of other dishes. If you’d rather skip the canned stuff, here’s how you can make it at home:
Roast the pumpkin
Place a small whole pumpkin on a baking sheet and roast it in a preheated 350°F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.
Scoop & puree
Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. Scoop out the flesh with a large spoon and puree the flesh in a blender or food processor or with a food mill.
Now that you have the base ready, try these recipes featuring pumpkin puree. Substitute homemade puree for canned when applicable.
by Williams-Sonoma
Pumpkin puree is a key ingredient in fall pies, but it can also be used in breads, custards, ice creams, soups and a host of other dishes. If you’d rather skip the canned stuff, here’s how you can make it at home:
Roast the pumpkin
Place a small whole pumpkin on a baking sheet and roast it in a preheated 350°F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.
Scoop & puree
Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. Scoop out the flesh with a large spoon and puree the flesh in a blender or food processor or with a food mill.
Now that you have the base ready, try these recipes featuring pumpkin puree. Substitute homemade puree for canned when applicable.
Tuesday, November 16, 2010
Chai Candied Almonds
Chai Candied Almonds
From the Kitchen of Kristin Sumption
1 large egg white
1 teaspoon water
2 1/2 cups whole roasted almonds (unsalted)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chai tea mix
Preheat the oven to 225 degrees. Spray rimmed cookie sheet with cooking spray. Lightly beat egg white and water. Pour almonds and egg white mixture into a large zip lock bag. Close and shake vigorously until almonds are coated. In a separate bowl, whisk together the sugar and spices and then pour into bag. Shake vigorously until coated again. Spread nuts onto cookie sheet in a single layer. Bake for 45 minutes to 1 hour, tossing and flipping every 15 minutes until coating is crunchy and no longer sticky. Let cool completely and serve in a cute bowl or bag them up for gifts. My hubby loves to sprinkle them over vanilla ice cream with a hint of carmel sauce :) PS. You have to cook them the ENTIRE time or they will be a bit chewy in the center, using pre-roasted almonds helps this but I still do the whole hour to insure a nice crunch!
From the Kitchen of Kristin Sumption
1 large egg white
1 teaspoon water
2 1/2 cups whole roasted almonds (unsalted)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chai tea mix
Preheat the oven to 225 degrees. Spray rimmed cookie sheet with cooking spray. Lightly beat egg white and water. Pour almonds and egg white mixture into a large zip lock bag. Close and shake vigorously until almonds are coated. In a separate bowl, whisk together the sugar and spices and then pour into bag. Shake vigorously until coated again. Spread nuts onto cookie sheet in a single layer. Bake for 45 minutes to 1 hour, tossing and flipping every 15 minutes until coating is crunchy and no longer sticky. Let cool completely and serve in a cute bowl or bag them up for gifts. My hubby loves to sprinkle them over vanilla ice cream with a hint of carmel sauce :) PS. You have to cook them the ENTIRE time or they will be a bit chewy in the center, using pre-roasted almonds helps this but I still do the whole hour to insure a nice crunch!
Monday, November 1, 2010
Pumpkin Doughnut Muffins
Pumpkin Doughnut Muffins
from Everyday Food, November 2010, Adapted by Kristin Sumption
Makes 12 regular or 36 mini muffins
For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
from Everyday Food, November 2010, Adapted by Kristin Sumption
Makes 12 regular or 36 mini muffins
For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Friday, December 11, 2009
Pumpkin Oatmeal
Pumpkin Oatmeal
from the kitchen of Susan Reid
(link where recipe originated is attached to title of recipe)
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk
Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
from the kitchen of Susan Reid
(link where recipe originated is attached to title of recipe)
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk
Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
Tuesday, November 24, 2009
Potatoes Gratin
Potatoes Gratin
From the kitchen of Sherry Watkins
3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 cup soft bread crumbs
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.
Recipe for potatoes au gratin serves 4
From the kitchen of Sherry Watkins
3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 cup soft bread crumbs
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.
Recipe for potatoes au gratin serves 4
Grandma’s Thanksgiving Gravy
Grandma’s Thanksgiving Gravy
From the kitchen of Stephanie Douvas
Turkey Drippings (usually 3-5 cups, depending on the size of turkey)
Wondra
Milk
2 pkts Lawry’s Turkey Gravy
1jar of Turkey Gravy (just as a starter)
salt and pepper to taste (but I use a lot of pepper)
1. Start with premade gravy and thin with milk.
2. Add turkey drippings and pepper to mix
3. Sprinkle in turkey gravy pkt and wondra to bring to desired thickness
4. Continue this process until you have enough gravy for the amount of people eating
**this gravy is all about tasting and improvising as you go**
From the kitchen of Stephanie Douvas
Turkey Drippings (usually 3-5 cups, depending on the size of turkey)
Wondra
Milk
2 pkts Lawry’s Turkey Gravy
1jar of Turkey Gravy (just as a starter)
salt and pepper to taste (but I use a lot of pepper)
1. Start with premade gravy and thin with milk.
2. Add turkey drippings and pepper to mix
3. Sprinkle in turkey gravy pkt and wondra to bring to desired thickness
4. Continue this process until you have enough gravy for the amount of people eating
**this gravy is all about tasting and improvising as you go**
Traditional Turkey
Traditional Turkey
From the kitchen of Stephanie Douvas
1 Turkey (any size, but this year it was 24.5 lbs)
1 cup butter Salt and Pepper to taste
1-2 whole onions
Celery
Garlic
Turkey Stock
1. Clean turkey and pat dry
2. Stuff cavity with as many onions, garlic and celery as possible
3. Massage butter into the turkey, put a little in the cavity, and in the creases of the legs
4. Pour enough turkey stock in the bottom of the pan to be about a ¼ inch high
5. Cover turkey with heavy duty foil and put in oven at 350 (for my turkey this year it will be about 5 hours)
6. Last hour to hour and a half remove foil to allow turkey to become beautifully golden (cook until internal temp reaches 165)
From the kitchen of Stephanie Douvas
1 Turkey (any size, but this year it was 24.5 lbs)
1 cup butter Salt and Pepper to taste
1-2 whole onions
Celery
Garlic
Turkey Stock
1. Clean turkey and pat dry
2. Stuff cavity with as many onions, garlic and celery as possible
3. Massage butter into the turkey, put a little in the cavity, and in the creases of the legs
4. Pour enough turkey stock in the bottom of the pan to be about a ¼ inch high
5. Cover turkey with heavy duty foil and put in oven at 350 (for my turkey this year it will be about 5 hours)
6. Last hour to hour and a half remove foil to allow turkey to become beautifully golden (cook until internal temp reaches 165)
Libby's Pumpkin Pie
Libby's Pumpkin Pie
From the kitchen of Diana Brewster
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
From the kitchen of Diana Brewster
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Cranberry Sauce
Cranberry Sauce
From the kitchen of Susan Reid
2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped
Combine all together and refrigerate. Usually I make one day ahead.
From the kitchen of Susan Reid
2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped
Combine all together and refrigerate. Usually I make one day ahead.
Thanksgiving Punch
Thanksgiving Punch
From the kitchen of Rachel Wells (from cdkitchen.com)
2 quarts cranberry juice chilled
1 can frozen pink lemonade concentrate
1 quart ginger ale
Directions:
In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until dissolved.
Just before serving, add the ginger ale.
From the kitchen of Rachel Wells (from cdkitchen.com)
2 quarts cranberry juice chilled
1 can frozen pink lemonade concentrate
1 quart ginger ale
Directions:
In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until dissolved.
Just before serving, add the ginger ale.
Candied Sweet Potatoes
Candied Sweet Potatoes
From the kitchen of Melissa Williamson
(modified from Better Homes and Garden)
1 lb. sweet pot. or yams or 1 can 18 oz. sweet pot. drained (use as much/many pot. as necessary and then just add more of the other ingredients to taste.)
Cut up canned sweet pot.
Layer half of pot., 3 Tbsp of brown sugar, 1-2 Tbsp of butter, dash of cinnamon in appropriate size dish of choice
Repeat layers
Bake uncovered at 375 for 30-35 min. or until glazed
Spoon liquid over pot. once or twice.
Sprinkle with Marshmallows and nuts, if desired
Bake for 5 min. more
I don't usually measure my sugar and butter etc. (Or much of anything for that matter!) Just do what looks good. :)
From the kitchen of Melissa Williamson
(modified from Better Homes and Garden)
1 lb. sweet pot. or yams or 1 can 18 oz. sweet pot. drained (use as much/many pot. as necessary and then just add more of the other ingredients to taste.)
Cut up canned sweet pot.
Layer half of pot., 3 Tbsp of brown sugar, 1-2 Tbsp of butter, dash of cinnamon in appropriate size dish of choice
Repeat layers
Bake uncovered at 375 for 30-35 min. or until glazed
Spoon liquid over pot. once or twice.
Sprinkle with Marshmallows and nuts, if desired
Bake for 5 min. more
I don't usually measure my sugar and butter etc. (Or much of anything for that matter!) Just do what looks good. :)
Pumpkin Roll
Pumpkin Roll
From the kitchen of Niki Philpott
Cake:
Powdered Sugar
3 eggs
1 cup sugar
2/3 canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired
Heat oven to 350 degrees. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat onto counter; lightly sprinkle with powdered sugar. Set aside.
Beat eggs in large bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Reduce speed to low; add flour, baking soda, cinnamon, ginger and nutmeg. Beat until well mixed.
Spread batter evenly into prepared pan. Bake for 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.
Combine butter, cream cheese and vanilla in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups powdered sugar and ginger. Beat until well mixed.
Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.
*Cake roll can be made ahead and frozen for up to 1 month.
From the kitchen of Niki Philpott
Cake:
Powdered Sugar
3 eggs
1 cup sugar
2/3 canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired
Heat oven to 350 degrees. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat onto counter; lightly sprinkle with powdered sugar. Set aside.
Beat eggs in large bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Reduce speed to low; add flour, baking soda, cinnamon, ginger and nutmeg. Beat until well mixed.
Spread batter evenly into prepared pan. Bake for 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.
Combine butter, cream cheese and vanilla in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups powdered sugar and ginger. Beat until well mixed.
Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.
*Cake roll can be made ahead and frozen for up to 1 month.
Mashed Potatoes
Mashed Potatoes
From the kitchen of Melissa Williamson
This recipe is very easy and pretty much all done "to taste."
Desired number of baking potatoes
Peel and quarter. Cook covered in boiling water or 20-25 min. till tender. Drain and mash
Add: butter, milk (or cream etc.), pepper, salt, garlic powder, sour cream to taste
Mix all together
From the kitchen of Melissa Williamson
This recipe is very easy and pretty much all done "to taste."
Desired number of baking potatoes
Peel and quarter. Cook covered in boiling water or 20-25 min. till tender. Drain and mash
Add: butter, milk (or cream etc.), pepper, salt, garlic powder, sour cream to taste
Mix all together
Muffin Pan Stuffing
Muffin Pan Stuffing
From the kitchen of Susan Reid
Herbed bread cubes
celery
onion
butter
poultry seasoning
sage
chicken broth
I don’t measure any of the ingredients for this stuffing
Cut up onion and celery. Saute in pan with butter until soft.
Add to bread cubes. Add chicken broth just to moisten.
Add sage and poultry seasoning to taste.
Scoop into lightly greased muffin pans. Top with a pat of butter.
Bake at 350 about 20-25 minutes.
From the kitchen of Susan Reid
Herbed bread cubes
celery
onion
butter
poultry seasoning
sage
chicken broth
I don’t measure any of the ingredients for this stuffing
Cut up onion and celery. Saute in pan with butter until soft.
Add to bread cubes. Add chicken broth just to moisten.
Add sage and poultry seasoning to taste.
Scoop into lightly greased muffin pans. Top with a pat of butter.
Bake at 350 about 20-25 minutes.
“Aunt Sherry’s Creamed Corn”
“Aunt Sherry’s Creamed Corn”
From the kitchen of Margot Bass
8 ears/ 4 c. Corn 1/3 c. H2O
1/2 cup butter
2 TBSP Flour ¾ c. Sugar
½ tsp salt ¼ tsp pepper
1 ¾ c. milk 6 beaten eggs
1 tsp baking powder
1. Cook corn in boiling H2O
2. Drain corn, add butter and stir
3. Mix – flour, sugar, salt, pepper
4. Add dry ingredients
5. Stir in milk
6. Beat eggs and stir in slowly
7. Add baking powder last
8. Pour in a greased 9x13 pan
9. Bake at 350 for 25 minutes
From the kitchen of Margot Bass
8 ears/ 4 c. Corn 1/3 c. H2O
1/2 cup butter
2 TBSP Flour ¾ c. Sugar
½ tsp salt ¼ tsp pepper
1 ¾ c. milk 6 beaten eggs
1 tsp baking powder
1. Cook corn in boiling H2O
2. Drain corn, add butter and stir
3. Mix – flour, sugar, salt, pepper
4. Add dry ingredients
5. Stir in milk
6. Beat eggs and stir in slowly
7. Add baking powder last
8. Pour in a greased 9x13 pan
9. Bake at 350 for 25 minutes
Kelsey's Favorite Cranberry Bread
Kelsey's Favorite Cranberry Bread
from Taste of Home (Thanksgiving addition)
Ingredients
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 egg
3/4 cup orange juice
2 teaspoons grated orange peel
1 cup chopped fresh or frozen cranberries
1/2 cup golden raisins
STREUSEL:
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice
Directions
In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8-in x 4-in. loaf pan.
Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread. Yield: 1 loaf (12 slices).
Nutrition Facts: 1 slice equals 260 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 349 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.
Friday, November 20, 2009
Frozen Cranberries
Frozen Cranberries
From the kitchen of Mel Fithian
1 Can Whole Cranberries
8 Oz Cream Cheese
8 Oz Cool Whip
1 Can Crushed Pineapple
Mix and Freeze
Take out of the freezer about 1 hour before dinner. Make sure and let your cream cheese soften a bit before you mix.
From the kitchen of Mel Fithian
1 Can Whole Cranberries
8 Oz Cream Cheese
8 Oz Cool Whip
1 Can Crushed Pineapple
Mix and Freeze
Take out of the freezer about 1 hour before dinner. Make sure and let your cream cheese soften a bit before you mix.
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