Thursday, November 20, 2008
Thanksgiving Recipes
Everyone has certain recipes of the standard Thanksgiving dinner foods that are their favorites. I have yet to have to make Thanksgiving all on my own, but the 3 following recipes are ones I always volunteer to bring b/c they are my favorites & it wouldn't be Thanksgiving without them!
Sweet Potato Casserole
One tall, 40 oz can of yams or sweet potatoes, drained
2 eggs
1 tsp vanilla
1/2 cup milk
1/3 cup softened or melted butter
Combine all ingredients, mix & put in greased 9x13 pan or glass baking dish. Cover with topping mixture and bake @350 for 20-30 minutes or until golden brown.
Topping:
1 cup coconut
1 cup brown sugar
1 cup chopped nuts
1/4 cup butter, softened
1/3 cup flour
Combine in medium bowl with pastry blender or a couple of forks
What I do: Sometimes I can't find a 40 oz can of sweet potatoes, so I use 2 of the large cans ( once I actually do my shopping for Thanksgiving I will update with the actual size of the can)
Source: This is definitely my favorite thing for Thanksgiving (not counting dessert, but this is almost dessert anyway). I even eat the leftovers cold the next day. Again, the recipe my mom always uses that I think she got from her old friend, Shirley.
2 eggs
1 tsp vanilla
1/2 cup milk
1/3 cup softened or melted butter
Combine all ingredients, mix & put in greased 9x13 pan or glass baking dish. Cover with topping mixture and bake @350 for 20-30 minutes or until golden brown.
Topping:
1 cup coconut
1 cup brown sugar
1 cup chopped nuts
1/4 cup butter, softened
1/3 cup flour
Combine in medium bowl with pastry blender or a couple of forks
What I do: Sometimes I can't find a 40 oz can of sweet potatoes, so I use 2 of the large cans ( once I actually do my shopping for Thanksgiving I will update with the actual size of the can)
Source: This is definitely my favorite thing for Thanksgiving (not counting dessert, but this is almost dessert anyway). I even eat the leftovers cold the next day. Again, the recipe my mom always uses that I think she got from her old friend, Shirley.
Banana Cream Pie
5 egg yolks
1/2 cup sugar
3 TB cornstarch
1/4 tsp salt
2 1/2 cups milk
4 TB butter, cut in pieces
1 1/2 tsp vanilla
3 bananas
1 1/2 tsp lemon juice
1 pie crust, baked & cooled
whipped cream
Prepare ice bath & set aside
To make the custard:
1. In medium bowl whisk egg yolks, sugar, cornstarch & salt
2. In medium saucepan, bring milk just to a boil. Remove from heat and temper the egg mixture(whisk in about 1/2 cup of hot milk into egg mixture to warm it up, then gradually add the egg & milk mixture to the milk in the pan - this just prevents the hot milk from "scrambling" the eggs)
3. Place over medium high heat & bring to a gentle boil, stirring constantly with a rubber spatula, until thick. Once it starts boiling, use a whisk and stir constantly for about 1 minute.
4. Remove from heat and whisk in butter pieces one at a time until melted. Add vanilla & whisk until smooth.
5. Strain through a fine sieve into medium bowl, put over ice bath to cool. Stir occasionally. At this point you can cover it and save it for the next day - place plastic wrap directly on the surface of the custard to preven a film from forming on the surface.
6. Slice 2 bananas 1/4 inch thick. Add lemon juice & toss to coat. Arrange in the bottom of pie crust. Spread cooled custard over bananas & smooth the surface.
7. Cover, with plastic wrap touching the surface of the custard and refrigerate at least 2 hours or overnight.
8. Top with whipped cream just before serving. Serve with slices of remaining banana.
Source: My Aunt Kathy used to make banana cream pie every year for Thanksgiving, this recipe is the closest to my memory of it that I have tried, and I think it was either from a baking class at school or found on the internet. Its more work than a boxed-pudding mix "banana cream pie," but its worth it
1/2 cup sugar
3 TB cornstarch
1/4 tsp salt
2 1/2 cups milk
4 TB butter, cut in pieces
1 1/2 tsp vanilla
3 bananas
1 1/2 tsp lemon juice
1 pie crust, baked & cooled
whipped cream
Prepare ice bath & set aside
To make the custard:
1. In medium bowl whisk egg yolks, sugar, cornstarch & salt
2. In medium saucepan, bring milk just to a boil. Remove from heat and temper the egg mixture(whisk in about 1/2 cup of hot milk into egg mixture to warm it up, then gradually add the egg & milk mixture to the milk in the pan - this just prevents the hot milk from "scrambling" the eggs)
3. Place over medium high heat & bring to a gentle boil, stirring constantly with a rubber spatula, until thick. Once it starts boiling, use a whisk and stir constantly for about 1 minute.
4. Remove from heat and whisk in butter pieces one at a time until melted. Add vanilla & whisk until smooth.
5. Strain through a fine sieve into medium bowl, put over ice bath to cool. Stir occasionally. At this point you can cover it and save it for the next day - place plastic wrap directly on the surface of the custard to preven a film from forming on the surface.
6. Slice 2 bananas 1/4 inch thick. Add lemon juice & toss to coat. Arrange in the bottom of pie crust. Spread cooled custard over bananas & smooth the surface.
7. Cover, with plastic wrap touching the surface of the custard and refrigerate at least 2 hours or overnight.
8. Top with whipped cream just before serving. Serve with slices of remaining banana.
Source: My Aunt Kathy used to make banana cream pie every year for Thanksgiving, this recipe is the closest to my memory of it that I have tried, and I think it was either from a baking class at school or found on the internet. Its more work than a boxed-pudding mix "banana cream pie," but its worth it
90 Minute Rolls
4-5 cups flour
3 TB sugar
1 tsp salt
2 pkg yeast ( 1 pkg = 2 1/4 tsp)
1 cup milk
1/2 cup water
1/4 cup butter
1. Combine 3 1/2 cups flour, sugar and salt in mixer bowl.
2. In another bowl dissolve yeast in 1/2 cup warm water.
3. Combine milk and butter, warm to 120 degrees. Add milk & butter mixture to yeast.
4. Gradually add liquid mixture to flour mixture in mixer bowl 1/2 cup at a time. Then add remaining 1/2 - 1 1/2 cups of flour as needed.
5. Knead for 10 minutes until smooth & elastic.
6. Put in greased bowl and grease top, then cover with warm, damp towel. Place bowl in a sink of warm water and let rise 15 minutes.
7. Punch down & shape dough into 24 rolls (about the size of a golf ball), place in a greased 9x13 pan, cover and let rise in 90 degree oven 15 minutes until double.
8. Bake 12 minutes at 425. Turn out onto cooling rack after removing from oven.
What I do: I use about 1 1/2 cups wheat flour and the rest white. I have never actually made these in 90 minutes. I can't set my oven to 90 degrees, so they just rise on the counter and that takes more than 15 minutes to get them to double, depending on how warm the kitchen is.
Source: this is the recipe my mom always used. I'm not sure where she got it.
3 TB sugar
1 tsp salt
2 pkg yeast ( 1 pkg = 2 1/4 tsp)
1 cup milk
1/2 cup water
1/4 cup butter
1. Combine 3 1/2 cups flour, sugar and salt in mixer bowl.
2. In another bowl dissolve yeast in 1/2 cup warm water.
3. Combine milk and butter, warm to 120 degrees. Add milk & butter mixture to yeast.
4. Gradually add liquid mixture to flour mixture in mixer bowl 1/2 cup at a time. Then add remaining 1/2 - 1 1/2 cups of flour as needed.
5. Knead for 10 minutes until smooth & elastic.
6. Put in greased bowl and grease top, then cover with warm, damp towel. Place bowl in a sink of warm water and let rise 15 minutes.
7. Punch down & shape dough into 24 rolls (about the size of a golf ball), place in a greased 9x13 pan, cover and let rise in 90 degree oven 15 minutes until double.
8. Bake 12 minutes at 425. Turn out onto cooling rack after removing from oven.
What I do: I use about 1 1/2 cups wheat flour and the rest white. I have never actually made these in 90 minutes. I can't set my oven to 90 degrees, so they just rise on the counter and that takes more than 15 minutes to get them to double, depending on how warm the kitchen is.
Source: this is the recipe my mom always used. I'm not sure where she got it.
Sunday, November 16, 2008
S'more Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
2.In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3.Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.
What I did: These are as good as they look....I didn't change anything, but if you have a 9x9 pan instead of an 8x8, that might be better, b/c the crusts did seem a little thick, but then you would need more chocolate too... either way I guess.
Source: In my blogsurfing I came across this excellent site http://www.bakingbites.com/ (the picture is from there also). There are lots more things I want to make from here, but I will have to hold off.
Layered Turkey Enchiladas
1 lb. turkey breast tenderloin, cut in bite-size strips
1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
1 10-oz. can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
lime wedges (optional)
cilantro
1. Preheat oven to 375. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauce. Bring to boiling. Sprinkle salt and pepper.
2. In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 15 - 20 minutes or until cheese is melted. Let sit a few minutes before serving. Serve with lime and cilantro.
What I did: I used chicken instead of turkey and flour tortillas instead of corn. I also didn't halve the tortillas? I hate fruit chunks, so I used cranberry sauce with no chunks. The stir-fry mix was a little hard to find, but I ended up using a mix that came in a clear bag (can't remember the brand) that had the peppers & onions, but celery too. you could just chop up a bunch of peppers and onions...
Source: www.bhg.com Layered Turkey Enchiladas
1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
1 10-oz. can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
lime wedges (optional)
cilantro
1. Preheat oven to 375. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauce. Bring to boiling. Sprinkle salt and pepper.
2. In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 15 - 20 minutes or until cheese is melted. Let sit a few minutes before serving. Serve with lime and cilantro.
What I did: I used chicken instead of turkey and flour tortillas instead of corn. I also didn't halve the tortillas? I hate fruit chunks, so I used cranberry sauce with no chunks. The stir-fry mix was a little hard to find, but I ended up using a mix that came in a clear bag (can't remember the brand) that had the peppers & onions, but celery too. you could just chop up a bunch of peppers and onions...
Source: www.bhg.com Layered Turkey Enchiladas
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