Thanksgiving

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Re: Thanksgiving

Post  cupcake on Mon Jul 07, 2008 7:35 pm

Cranberry-Orange Trifle

Cranberry sauce:
1 (12-ounce) bag fresh cranberries
1 1/2 teaspoons grated orange rind
1 1/4 cups fresh orange juice (about 6 oranges)
1/2 cup sugar
1/2 cup water

Custard:
1 3/4 cups milk, divided
1 large egg
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Remaining ingredients:
4 large navel oranges (about 2 pounds)
36 ladyfingers (3 [3-ounce] packages)
1/2 cup frozen whipped topping (optional)
8 teaspoons toasted sliced almonds (optional)

To prepare the cranberry sauce, combine the first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Press the cranberry mixture through a sieve over a bowl, reserving 1 2/3 cups cranberry purée, and discard solids. Cover sauce and chill.

To prepare the custard, combine 1/4 cup milk and egg in a small bowl, and stir well with a whisk. Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan, and gradually add 1 1/2 cups milk, stirring with a whisk until well-blended.

Bring to a boil over medium heat, and cook 1 minute, stirring mixture constantly. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, and stir in vanilla. Pour into a bowl, and cover surface of custard with plastic wrap. Chill.

Peel oranges, removing white pithy part. Cut each orange in half lengthwise. Cut each half crosswise into thin slices; set aside.

Split ladyfingers; tear each half into thirds. Line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with half of ladyfingers. Spoon 1 cup custard over ladyfingers. Spoon half of the cranberry sauce over the custard. Arrange half of orange slices over the cranberry sauce and around the inside edge of bowl. Repeat the procedure, ending with orange slices. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired. Makes 8 servings (serving size: 1 cup)

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Re: Thanksgiving

Post  cupcake on Mon Jul 07, 2008 7:46 pm

Giblet Gravy

Neck and giblets reserved from turkey
4 cups water
1 celery rib with leaves, cut into pieces
1 onion, quartered
1/2 cup all-purpose flour
1/2 cup water
1/2 teaspoon salt
1 teaspoon pepper

Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.

Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated. Makes 6 1/2 cups

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Re: Thanksgiving

Post  justmecookin on Wed Aug 06, 2008 2:12 pm

Decadent Lemon Cake

Lemon Filling
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar, divided
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup milk
7 egg whites
White Chocolate Frosting

Prepare Lemon Filling. Cover and chill at least 8 hours. Combine flour, baking powder, and salt; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 3/4 cups sugar, beating at medium speed until light and fluffy. Add lemon rind, lemon juice, and vanilla; beat well. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Beat egg whites at medium speed with an electric mixer until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. (Do not overmix.) Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread 3/4 cup White Chocolate Frosting between each cake layer; carefully spread 1/2 cup Lemon Filling over White Chocolate Frosting between each cake layer. Spread remaining White Chocolate Frosting on top and sides of cake. Chill until ready to serve. Store in refrigerator. Makes 12 to 15 servings

Lemon Filling

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
4 egg yolks, lightly beaten

Combine first 6 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over simmering water, stirring constantly, until mixture thickens and coats back of a spoon (about 15 minutes). Remove from heat; cool. Cover and chill. Makes 1 cup

White Chocolate Frosting

2 1/2 (4-ounce) white chocolate baking bars
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 tablespoon fresh lemon juice

Melt chocolate in top of a double boiler over simmering water until melted. Remove from heat; let cool. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until smooth. Add juice and chocolate just until combined. Makes 4 3/4 cups

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Re: Thanksgiving

Post  justmecookin on Wed Aug 06, 2008 7:07 pm

Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Makes 1 (9-inch) cake

Buttermilk Glaze

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Makes 1 1/2 cups

Cream Cheese Frosting

3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. Makes 4 cups

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Re: Thanksgiving

Post  justmecookin on Wed Aug 06, 2008 8:06 pm

Sugar-and-Spice Cured Turkey

1 (12-pound) whole turkey
1/4 cup firmly packed light brown sugar
2 tablespoons kosher or coarse-grain sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1 large onion, quartered
2 (14-ounce) cans low-sodium chicken broth
Additional chicken broth
2 tablespoons all-purpose flour
Garnishes: fresh rosemary sprigs, apple slices, nuts

Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours. Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.

Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.

Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired. Makes 8 to 10 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 12:16 pm

Chocolate Chip Pumpkin Bread

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack. Makes 32 servings (serving size: 1 slice)

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 12:53 pm

Chocolate-Bourbon-Pecan Cake

Chocolate Velvet Cake Batter
Bourbon Buttercream Frosting
2 3/4 cups chopped pecans, toasted
1 (4-ounce) semisweet chocolate bar, chopped

Spoon batter evenly into 3 greased and floured 9-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.

Spread Bourbon Buttercream Frosting between layers and on top and sides of cake, sprinkling 1/4 cup pecans on top of frosting for each of the layers. Press remaining 2 cups pecans into sides of cake. Sprinkle chopped semisweet chocolate bar over top of cake. Makes 12 servings

Chocolate Velvet Cake Batter

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake. Makes about 8 1/2 cups

Bourbon Buttercream Frosting

1 cup butter, softened
2 (16-ounce) packages powdered sugar
1/3 cup bourbon
1/3 cup milk
1 tablespoon vanilla extract

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with bourbon and milk, beating at low speed until blended after each addition. Stir in vanilla extract. Makes about 6 cups

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 2:24 pm

Blackberry-Raspberry Truffle Cake

2 (18.25-ounce) packages devil's food cake mix
6 large eggs
1 cup vegetable oil
1 1/3 cups water
1 1/4 cups light sour cream
1 (12-ounce) package semisweet chocolate morsels
1 1/2 cups whipping cream
1/2 cup seedless blackberry jam
1/2 cup seedless raspberry jam
1/4 cup water
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
3 to 3 1/2 cups chopped pecans, toasted
Garnish: 1/4 cup blackberry and raspberry candies

Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended. Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.

Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.

Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.

Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.

Note: Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets. Makes 12 to 15 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 2:36 pm

Carrot Coins with Maple-Balsamic Browned Butter

3 1/4 cups (1/4-inch-thick) slices peeled carrots (about 1 pound)
1 tablespoon butter
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley

Steam carrots, covered, 15 minutes or until tender. Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley. Makes 4 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 2:40 pm

Green Peas With Crispy Bacon

4 bacon slices
2 shallots, sliced
1 teaspoon grated orange rind
1 cup fresh orange juice
1 teaspoon pepper
1/2 teaspoon salt
2 (16-oz.) bags frozen sweet green peas, thawed
2 tablespoons chopped fresh mint
2 teaspoons butter
Garnish: orange rind curls

Cook bacon in a medium skillet over medium heat 10 to 12 minutes or until crisp; remove and drain on paper towels, reserving 2 tsp. drippings in skillet. Crumble bacon.

Sauté shallots in hot drippings over medium-high heat 2 minutes or until tender. Stir in orange rind, orange juice, pepper, and salt. Cook, stirring occasionally, 5 minutes or until reduced by half. Add peas, and cook 5 minutes; stir in mint and butter. Transfer peas to a serving dish, and sprinkle with crumbled bacon. Garnish, if desired.

Note - 6 cups shelled fresh sweet green peas may be substituted. Cook peas in boiling water to cover 5 minutes; drain and proceed with recipe as directed. Makes 12 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 3:07 pm

Seasoned Roast Turkey

1 (12- to 14-pound) fresh or frozen turkey, thawed
1 tablespoon salt
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground red pepper
1 teaspoon dried basil
1/2 teaspoon ground ginger
2 tablespoons butter or margarine, softened
1 cup water
Garnishes: kumquats, fresh sage, fresh rosemary

Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area.

Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.

Add water to pan. Cover turkey with aluminum foil. Bake at 325° for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180°, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired.

Note: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator. Makes 12 to 14 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 3:11 pm

Giblet Gravy

Neck and giblets reserved from turkey
4 cups water
1 celery rib with leaves, cut into pieces
1 onion, quartered
1/2 cup all-purpose flour
1/2 cup water
1/2 teaspoon salt
1 teaspoon pepper

Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.

Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated. Makes 6 1/2 cups

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 4:31 pm

Ambrosia Cheesecake

1 1/2 cups almond shortbread cookie crumbs (about 12 cookies)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
3 large eggs
1 cup sugar
1 (14-ounce) package sweetened flaked coconut
2 teaspoons vanilla extract
2 cups Fresh Orange Curd
1 cup sweetened flaked coconut, lightly toasted (optional)

Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan. Bake at 350° for 8 minutes. Cool.

Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.

Bake at 350° for 1 hour. Cool completely on a wire rack. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Makes 12 servings

Fresh Orange Curd

You can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about 15 minutes and can make all the difference in this cake's fresh flavor.

1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 large eggs, lightly beaten
1/4 cup butter
1 tablespoon grated orange rind

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.

Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. Makes about 3 cups

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 4:49 pm

Broccoli with Pimiento Cheese Sauce

2 pounds fresh broccoli, cut into spears
Pimiento Cheese Sauce
1 cup soft white breadcrumbs
2 tablespoons butter, melted
1/3 cup shredded Parmesan cheese

Arrange broccoli in a steamer basket over boiling water. Cover, and steam 5 minutes or until crisp-tender. Place broccoli in a lightly greased 11- x 7-inch baking dish. Pour Pimiento Cheese Sauce evenly over broccoli.

Combine breadcrumbs, melted butter, and Parmesan cheese; sprinkle evenly over cheese sauce. Bake at 375° for 20 minutes or until thoroughly heated. Makes 6 to 8 servings

Pimiento Cheese Sauce

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (4-ounce) jar diced pimiento, drained

Melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Add milk gradually; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt and remaining ingredients. Makes 3 1/2 cups

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 4:55 pm

Gingersnap Sweet Potatoes

6 sweet potatoes (4 pounds)
1/2 cup firmly packed light brown sugar
1/2 cup butter or margarine, melted
1/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter or margarine, cut into pieces
32 coarsely crushed gingersnap cookies

Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.

Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13" x 9" baking dish.

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.

Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned. Makes 10 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 4:56 pm

Swiss-Squash Casserole

8 (1/2") French baguette slices
1 tablespoon butter or margarine, melted
4 pounds yellow squash, sliced (about 12 medium)
2 small onions, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon white wine Worcestershire sauce
4 egg yolks, beaten
1 1/2 cups (6 ounces) shredded Swiss cheese, divided

Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400° for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.

Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.

Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.

Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350° for 40 minutes or until browned.

Note: If you can't find fresh yellow squash, substitute frozen sliced squash. Makes 12 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 5:03 pm

Green Peas and Baby Limas with Pine Nuts

1 (14-ounce) can chicken broth
1 (10-ounce) package frozen baby lima beans
4 1/2 cups frozen petite peas (1 1/2 [16-ounce] packages)
1/2 teaspoon sugar
3/4 cup pine nuts
2 tablespoons butter or margarine, melted
3 green onions, chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine

Bring broth to a boil in a saucepan; add lima beans. Return to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas and 1/2 teaspoon sugar; cook 2 minutes. Drain.

Sauté pine nuts in 2 tablespoons butter in a large skillet over medium heat until golden. Add bean mixture, green onions, and next 3 ingredients; cook 1 minute or until thoroughly heated. Stir in remaining 3 tablespoons butter until melted. Makes 12 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 5:08 pm

Orange-Pecan-Spice Pound Cake

2 cups finely chopped pecans, toasted and divided
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 teaspoon salt
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
Orange Syrup
Glazed Pecan Halves (optional)

Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients. Spoon batter evenly into prepared pan.

Bake at 300° for 1 hour and 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove cake from pan; invert cake, pecan crust-side-up, onto a wire rack.

Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inch-wide pastry brush and allowing the cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake.) Let cake cool completely on wire rack. Arrange Glazed Pecan Halves around top of cake. Makes 10 to 12 servings

Orange Syrup

1 large orange
1 cup sugar

Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith. Set orange rind aside. Squeeze orange to get 1/2 cup juice.

Combine orange rind, juice, and sugar in a small saucepan. Cook over low heat, stirring until sugar dissolves. Bring mixture to a boil over medium-high heat, and boil 2 minutes. Makes 1 cup

Glazed Pecan Halves

2 cups pecan halves
1/3 cup light corn syrup
Vegetable cooking spray

Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15- x 10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan.

Bake at 350° for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely. Makes 2 cups

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 5:16 pm

Cranberry Congealed Salad

1 (12-ounce) package fresh cranberries
1/2 cup sugar
3 (3-ounce) packages raspberry-flavored gelatin
2 cups boiling water
2 cups cranberry juice, chilled
1 (8-ounce) can crushed pineapple, undrained
2 celery ribs, diced (1 cup)
2/3 cup chopped pecans,toasted
Lettuce leaves
Pickled peaches
Fresh mint sprigs
Garnish: chopped pecans, toasted

Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides. Stir together cranberries and sugar in a bowl; set aside.

Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.

Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.

Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs. Garnish, if desired.

Frosted Cranberry Congealed Salad Parfaits: Beat 8 ounces softened cream cheese at medium speed with an electric mixer until fluffy. Fold in 8 ounces frozen whipped topping, thawed. Layer parfait glasses evenly with leftover salad and cream cheese mixture. Makes 12 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 5:18 pm

Pepper Jelly-Glazed Carrots

1 (2-pound) package baby carrots
1 (10 1/2-ounce) can condensed chicken broth, undiluted
2 tablespoons butter or margarine
1 (10 1/2-ounce) jar red pepper jelly

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots. Makes 6 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 5:20 pm

Creamy Leek Mashed Potatoes

4 pounds baking potatoes, peeled and quartered
1 1/2 teaspoons salt, divided
3 to 4 large leeks
2 tablespoons butter or margarine
1/2 cup butter or margarine
1/2 teaspoon ground white pepper
1/2 to 3/4 cup milk
3 tablespoons buttermilk

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm. Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.) Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks. Makes 6 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 5:40 pm

Brussels Sprouts with Pecans

2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans. Makes 8 servings (serving size: about 2/3 cup)

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 6:20 pm

Lemon Coconut Cake with Whipped Cream Frosting

2 3/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
3/4 cup buttermilk
1 cup coconut milk (canned or fresh)
2 teaspoons grated lemon zest (about 2 lemons)
2 teaspoons vanilla extract (or 1 teaspoon lemon extract)
1 cup lemon curd
1/3 cup dried cranberries, soaked in 1/4 cup bourbon or brandy, drained
Whipped Cream Frosting
2 cups sweetened flaked coconut (toasted, if desired)

Preheat oven to 350°. Lightly grease and flour 2 (9-inch) cake pans; line bottoms with wax paper, and set aside. Sift together first 4 ingredients in a large bowl. Cream together butter and sugar in a separate large bowl at high speed with an electric mixer until creamy, about 2 minutes. Add eggs, 1 at a time, mixing well after each addition, and beat 2 more minutes or until light and fluffy.

Stir together buttermilk and next 3 ingredients in a separate bowl. Mix flour and milk mixtures alternately into egg mixture, beginning and ending with flour mixture, scraping down the side of the bowl between each addition. (Be careful not to overmix.)

Spoon batter evenly into prepared pans, and gently smooth the top with a rubber spatula. Bake at 350° for 30 to 35 minutes or until cakes have risen and a wooden pick inserted in center comes out clean.

Remove cakes from oven, and cool for 15 minutes in pans on a cooling rack. Turn cakes out of pans onto rack, and let cool completely before frosting.

Place 1 layer on a cake plate with the flat (bottom) side up. Spread lemon curd evenly over cake. Sprinkle cranberries evenly over lemon curd. Spread 1 cup Whipped Cream Frosting over lemon curd and cranberries, and sprinkle with 1/2 cup coconut. Top with second layer, and spread the top and sides of cake with remaining frosting. Press remaining coconut evenly around cake. Makes: 1 (9-inch) cake, serves: 10 to 12

Whipped Cream Frosting

1 envelope unflavored gelatin
3 tablespoons water
3 cups whipping cream
1/3 cup powdered sugar
1 tablespoon vanilla extract

Sprinkle gelatin over 3 tablespoons water in a measuring cup, and let stand until gelatin softens. Microwave on HIGH for 10 seconds; stir until gelatin dissolves. Cool 2 to 3 minutes. (Gelatin must be liquid but not warm.)

Beat cream in a large bowl at high speed with an electric mixer until soft peaks form. Add powdered sugar, and continue to whip until you can see streaks holding their shape in the bowl.

Add cooled gelatin in a slow, steady stream while beating. Add vanilla, and beat to stiff peaks. Refrigerate until ready to use, or frost cake and refrigerate until ready to serve. Makes 3 cups (enough to frost a 9-inch layer cake)

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 6:55 pm

Creamy-and-Crunchy Green Bean Casserole

1/4 cup butter
1 large onion, chopped
2 (10 3/4-ounce) cans cream of mushroom soup
2 (16-ounce) packages frozen French-cut green beans, thawed
1 (14-ounce) can bean sprouts, rinsed and drained
2 (8-ounce) cans diced water chestnuts, drained
1/4 teaspoon salt
1 cup (4 ounces) shredded sharp Cheddar cheese
2 (2.8-ounce) cans French fried onions

Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 8 minutes or until tender. Stir in soup, and bring to a boil. Stir in beans and next 3 ingredients.

Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with shredded Cheddar cheese. Bake, covered, at 375° for 25 minutes. Uncover and sprinkle evenly with French fried onions, and bake 10 more minutes or until bubbly. Makes 8 servings

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Re: Thanksgiving

Post  justmecookin on Fri Aug 08, 2008 10:30 pm

Caramel Cake with Cream Cheese Frosting

3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup evaporated milk
Caramel Cream Cheese Frosting
Garnish: Pecan Praline

Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.

Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.

Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.

Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.

Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired. Makes 1 (9-inch) 2-layer cake

Caramel Cream Cheese Frosting

1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Pecan Praline

1/2 cup sugar
1/4 cup water
1/2 cup pecans, chopped

Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.

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Re: Thanksgiving

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