Wednesday, November 23, 2011

Gingered Carrots

Here is a recipe from Southern Living that is simple,and has a delicate flavor.Not only does it make a great Thanksgiving side dish,it goes wonderfully with filet mignon for Christmas.

2 lbs. carrots,sliced
2 tbsp. sugar
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 c. orange juice( I prefer fresh,but in a pinch go with the carton)
2 tbsp. butter
chopped parsley(optional)

  Cook carrots in boiling water for 10 minutes,or until tender.
  Combine sugar and the next 3 ingredients in a small saucepan, and gradually stir in the orange juice.Bring to a boil,stirring constantly,about one minute.Remove mixture from the heat,and stir in the butter.Pour the mixture over the cooked carrots,tossing to coat.Garnish with parsley if desired.

Tuesday, November 22, 2011

Coconut Custard Pie

This recipe is an easy one,and will be gobbled up in no time!If you are low on time or energy,pick up a ready made pie crust at your grocery store...the rest is easy.

4 eggs
1/2 c. sugar
1 tsp. vanilla
pinch of salt
2-1/2 c. milk
1/2 c. toasted coconut
1 ready-made(or homemade) pie crust
* Nutmeg for sprinkling on top

   In a bowl,mix together all of the filling ingredients,except the nutmeg..Set aside.
Preheat the oven to 450 degrees.Line your pie dough(already in the pie plate) with foil and some beans or pie weights on top.Bake for 5 minutes.
   Remove the foil & the beans.Reduce the oven temperature to 350 degrees.Carefully pour the coconut filling inside the pie shell,sprinkle with nutmeg and bake for 25 minutes,covering the edges of the crust with either a pie shield,or foil.After 25 minutes,remove the shield or foil,and bake for an additional 15 minutes,until a knife inserted in the center of the pie comes out clean.Let cool.Once completely cooled,store in the refrigerator.Garnish with a dollop of fresh whipped cream and a sprinkling of toasted coconut.

*** To toast coconut,simply sprinkle on a baking sheet in an even layer,and bake at 350 degrees for about 10 minutes..keeping a close eye on it!You don't want it to burn!
***I have added decorative leaves to the outer crust.I simply rolled out pie dough,cut the shapes with a mini cookie cutter,and placed them around the edges.During the last 5 minutes of baking,I brushed the leaves with an egg wash(1 egg and a tsp of cream),to get a nice color.

Some Thanksgiving Recipe Suggestions

I have been writing this blog since January 2011 ,and we have covered quite a few recipes.Although they haven't been featured this month,perhaps you may want to make some of them for your Thanksgiving dinner.To find the recipes,just type in the name in the "search" box on the right side of this page,and you will find it.

Chocolate Chip Pie
Pecan Nut Cups
Oatmeal Butterscotch Cookies
Cinnamon Mocha Tart
Apple Crisp
Mini Apple Crumb Tarts
Flourless Chocolate Cake
Mini Chocolate Cheesecakes
Brownie Pie
Carrot Squares
Maple Glazed Pumpkin Spice Cake
Pumpkin Bread
Maple Pumpkin Custards
Pumpkin Whoopie Pies
Chocolate Cream Hearts
Coconut Custard Pie
Butternut Squash Soup
Gingered Carrots
Garlic Sour Cream Mashed Potatoes
Mini Pumpkin Cheesecakes
Apple Crumb Pie
Pumpkin Squares
  I hope this helps a bit.Whatever you make,I hope you have a "sweet" Thanksgiving!

Sunday, November 20, 2011

Butternut Squash Soup

Here is a great starter for your Thanksgiving meal.It can be made a few days ahead,and reheated right before serving.It is filled with wonderful fall flavors,and is sure to compliment your dinner.

1 butternut squash(about 3 lbs)
1 large onion
3 tbsp. butter
1 apple,peeled & chopped(I use Granny Smith)
1 medium potato,peeled & chopped(I use red bliss)
2 large garlic cloves,minced
6 c. chicken broth
1-1/2 tsp. pumpkin pie spice
salt & pepper to taste

   Cut the squash in half,remove the seeds and place on a baking sheet.Sprinkle with a little salt & pepper,and bake at 350 degrees ,cut side up,covered with parchment or foil,for about 1 hour.Pierce with a fork to check for doneness.Remove from the oven and let cool.Remove the flesh into a bowl and set aside.

   In a stockpot,melt the butter and add the onions.Saute for about 5 minutes.Add the apple,potato,garlic, and pumpkin pie spice.Cook for a minute ,then add the squash and broth.Bring to a boil,then reduce the heat and simmer for 30 minutes,until the potato & apple are tender.Carefully puree a third at a time in a blender.Return to the pot and warm through.Garnish with sour cream and sage if desired.

Friday, November 18, 2011

Garlic Sour Cream Mashed Potatoes

So who doesn't want to dive head first into a bowl of mashed potatoes?It is the ultimate comfort food.This recipe is simple and delicious.If sour cream is not your thing,check out our recipe for Buttermilk Mashed Potatoes!Either choice will be a winner!

4-5 lbs. of potatoes,peeled and chopped
1 stick of butter
1/4 c. milk or cream
1 c.sour cream(more if you like)
salt & pepper to taste
    Place the potatoes in a stockpot.Fill with enough cold water to cover the potatoes.Bring to a boil,lower the temperature slightly, and cook for  25 minutes,or until the potatoes are tender.
   Drain the potatoes and return to the same pot.Add the remaining ingredients.Using a potato masher,mash the mixture until thick and smooth.If it is too thick,feel free to add a bit more milk or sour cream,just add a bit at a time so that the potatoes do not lose their texture and become to "milky." Garnish with chives if desired.

*** I prefer to use a potato masher.You may also use a ricer.I find that using a hand held mixer or a food processor results in pasty,gummy potatoes.

Thursday, November 17, 2011

Turkey & Pie Cookies

Ready for my son's  second grade Thanksgiving Feast!!Gobble,gobble!

Cranberry Coconut Oatmeal Cookies

This recipe comes from Paula Deen,and I love it!These cookies are full of flavor and truly delicious.Try some warm,with a glass of milk,and you will be very pleased!They make a great addition to your holiday dessert table.

1/2 c. butter softened
1 egg
1/2 c. sugar
2/3 c. brown sugar
1 tsp. vanilla
1/2 c. quick cooking oats
1- 1/2 c. flour
1 tsp. baking powder
1/2 c. dried cranberries
1/2 c. sweetened flaked coconut
1/2 c. walnuts or pecans,chopped

   In the bowl of your mixer,cream together the butter and sugars.Add the egg and vanilla.Add the baking powder,oats,cranberries,coconut,walnuts and flour.Mix just until combined.
   Roll dough into about 1 inch balls.Place on a cookie sheet lined with parchment about 2 inches apart.Bake at 350 degrees for about 12-14 minutes.Remove from the oven and let cool slightly.Keep fresh by storing in an airtight container.

Sunday, November 13, 2011

Classic Apple Pie

Apple pie, a  must for every Thanksgiving dinner. Delicious warm,or at room temperature,this pie is easy to assemble and will be loved by all!Serve warm with a little vanilla ice-cream,and you have an all-American classic dessert.I like to use a combination of gala and golden delicious apples.

Pie dough for a double crust pie(homemade or store bought)
3 lbs. of apples,peeled and sliced
1 tbsp. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg(I use freshly grated)
1/4 c. sugar
pinch of salt
1 egg
1 tbsp. cream
1 tbsp. cold butter ,cut into cubes
sugar for sprinkling on the top crust
   In a large bowl, mix together the apples and all of the remaining ingredients,except the butter,egg and cream.Pour the apple mixture into a pie plate lined with one pie crust.Scatter the pieces of butter on top of the apple mixture.Carefully place the second crust on top of the apple mixture.Pinch both crusts together,and cut away any crust hanging off the sides of your pie plate.Pinch the dough,using your left thumb to gently push the dough between  your thumb & index finger of your right hand(or any way that you prefer).Make 3 or 4 slits in the top crust to allow steam to escape.

 Mix together the egg & cream.Brush the mixture on top of the pie crust and sprinkle with sugar.Bake at 350 degrees for 35-45 minutes,until crust is brown and pie is bubbling.Use foil on top of the pie if the crust is browning too quickly.Let cool slightly,and serve.

Saturday, November 12, 2011

Pumpkin Pie

This recipe was given to me by a friend years ago.My family loves it!It is creamy,delicious and easy to make.Again,I make my own pie crust,but you can use a premade pie dough from your local market.Hopefully, it will become a tradition in your home!Although this recipe does not require baking the pie crust first,I like to line the crust with foil or parchment,then with beans,or pie weights if you have them,and bake it for about 10 minutes.Then,I add the filling and bake as directed.I find that it ensures that the crust bakes thoroughly,and is not soggy.If your crust seems to be getting too dark while baking,use a pie shield,or gently place a piece of foil across the pie,being careful not to let the foil touch the filling.

1 prepared(or homemade) pie shell,with high edges
6 tbsp. light brown sugar
1/2 tsp. salt
1/2 tsp. ginger
1/8 tsp. ground cloves
1/2 tsp. nutmeg
1/2 c. dark corn syrup
1 tsp. vanilla
1-1/2 c. fresh cream
3 eggs
2 tbsp.sugar
1-1/2 c. cooked pumpkin
1 tsp. cinnamon
     In the bowl of your mixer ,beat together all of the ingredients(except the pie shell,of course)! Blend until creamy.Pour into the prepared pie shell and bake at 425 degrees for one hour.Remove from oven,cool and refrigerate.Garnish with fresh whipped cream and a touch of cinnamon if desired.

Wednesday, November 2, 2011

Cranberry Coffee Cake

This is a recipe I found a few years ago from Southern Living,and it is absolutely delicious.This recipe can be used to make 4 mini loaves,or 2 larger loaves.Filled with cranberries and nuts,it is a perfect breakfast choice when entertaining for Thanksgiving,or as a hostess gift when you are visiting family and friends.

1/2 c. butter,softened
1 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 0z. sour cream
1 tsp. almond extract
1 tsp. vanilla extract
1-16oz. can of whole berry cranberry sauce
1 c. chooped walnuts or pecans

Almond Cream Glaze:
3/4 c. powdered sugar
2 c. cream
1/2 tsp. almond extract
   Stir all ingredients together and drizzle over cakes.

     In the bowl of your mixer,blend together the butter and sugar.Add the eggs.Mix well.Add the flour and sour cream,alternating between the two,beginning & ending with the flour.Stir in the extracts.
  This batter is enough to make 2 large loaves or 4 mini loaves. For the mini loaves,spoon 1/2 c. of batter into your prepared loaf pans.Spoon 3 tbsp. of cranberry sauce over the batter,and spread carefully to the edges.Sprinkle with about 2 tbsp. of nuts.Repeat layers,using batter,cranberries and nuts.If you are using only 2 larger loaf pans,spread about 1 cup of batter in the bottom ,then about 4-5 tbsp. of cranberries(or ,as much as you like),then about 3-4 tbsp. of nuts.Repeat with another layer of  batter,cranberries and nuts.
  Bake at 350 degrees for approximately 50 minutes(slightly longer if making larger loaves),or until a cake tester inserted in the middle of the cakes comes out clean.Let cool,then drizzle with Almond Cream Glaze.