Dried Fruit and Sausage Stuffing
1 teaspoon olive oil
1/4 cup shallots
1 (6-ounce) package seasoned cornbread stuffing mix
1 cup chopped red apple
1/4 pound smoked turkey sausage
3/4 cup raisins
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon sweet basil
1/4 teaspoon ground bay leaf
1/2 teaspoon black pepper
1/8 teaspoon salt
3/4 cup apple or white grape juice
Preheat oven to 350°F.
Heat oil in heavy skillet over medium-high heat. Add shallots and sauté 2 minutes. Stir in bread cubes, apple, sausage, raisins and seasonings; cook 1 minute, stirring until well blended. Remove from heat. Gradually add juice, stirring until lightly moistened. Turn into buttered 1 1/2 quart baking dish.
Cover and bake for 45 minutes until heated through. Garnish with sprigs of fresh parsley.
Makes 6 cups
Saturday, November 19, 2011
Apple and Bacon Cornbread Stuffing
Apple and Bacon Cornbread Stuffing
Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine
Stuffing:
3/4 pound bacon, cut into 1 in. pieces
2 tablespoon butter or margarine
3 apples, cored and cut into 1 in. pieces
3 celery ribs, chopped
6 scallions (green onions), chopped
1 tablespoon fresh parsley, chopped
2 teaspoons dried marjoram
1 teaspoons dried sage
1/2 teaspoons salt
1/2 teaspoons pepper
2 large eggs
1 can chicken broth, about 1 3/4 cups
Preheat oven to 400*F. Grease 9-inch square baking pan.
Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry ingredients and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tablespoons drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper.
In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done.
Makes 12 servings.
Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine
Stuffing:
3/4 pound bacon, cut into 1 in. pieces
2 tablespoon butter or margarine
3 apples, cored and cut into 1 in. pieces
3 celery ribs, chopped
6 scallions (green onions), chopped
1 tablespoon fresh parsley, chopped
2 teaspoons dried marjoram
1 teaspoons dried sage
1/2 teaspoons salt
1/2 teaspoons pepper
2 large eggs
1 can chicken broth, about 1 3/4 cups
Preheat oven to 400*F. Grease 9-inch square baking pan.
Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry ingredients and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tablespoons drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper.
In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done.
Makes 12 servings.
Shortbread Cookie Recipe
Shortbread Cookie Recipe
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon salt
Preparation:
In a medium bowl, combine all the ingredients, blending well. Transfer to a jar or put mix in a small bag, then seal, tie with a decorative bow, fasten and put in a large mug or pretty bowl with instructions attached. On a small card or decorative paper, write these instructions:
Shortbread Cookies
1/2 cup butter, softened 1 package Shortbread Cookie Mix
Preheat the oven to 300°. Using fingers, gently knead the butter into the shortbread mix until well blended. Press the shortbread mixture firmly into an 8-inch pie plate. Bake for 50 to 60 minutes, until pale in color, but not browned. Cut into wedges while still warm. Makes 16 buttery cookie wedges.
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon salt
Preparation:
In a medium bowl, combine all the ingredients, blending well. Transfer to a jar or put mix in a small bag, then seal, tie with a decorative bow, fasten and put in a large mug or pretty bowl with instructions attached. On a small card or decorative paper, write these instructions:
Shortbread Cookies
1/2 cup butter, softened 1 package Shortbread Cookie Mix
Preheat the oven to 300°. Using fingers, gently knead the butter into the shortbread mix until well blended. Press the shortbread mixture firmly into an 8-inch pie plate. Bake for 50 to 60 minutes, until pale in color, but not browned. Cut into wedges while still warm. Makes 16 buttery cookie wedges.
Cranberry Pot Roast
Cranberry Pot Roast
1 (16 ounce) can whole berry cranberry sauce
1 (4 pound) boneless beef pot roast
1/2 teaspoon ground cinnamon
1/3 cup water
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons salt
In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides.
Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board.
In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.
Slice meat and serve with gravy.
1 (16 ounce) can whole berry cranberry sauce
1 (4 pound) boneless beef pot roast
1/2 teaspoon ground cinnamon
1/3 cup water
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons salt
In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides.
Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board.
In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.
Slice meat and serve with gravy.
Cherry-pecan stuffed turkey
Cherry-pecan stuffed turkey
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey
For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey
For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.
Turkey Tetrazzini
Turkey Tetrazzini
Yields: 8 servings
8 oz. dry spaghetti, prepared according to package directions, kept warm
1/4 cup dry bread crumbs
3 tablespoons butter or margarine, divided
3/4 cup (2.25 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 can (14 1/2 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped turkey breast meat (great for leftover turkey)
2 cans (4 oz. each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.
COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
MELT remaining 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.
COMBINE pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping.
BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.
Yields: 8 servings
8 oz. dry spaghetti, prepared according to package directions, kept warm
1/4 cup dry bread crumbs
3 tablespoons butter or margarine, divided
3/4 cup (2.25 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 can (14 1/2 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped turkey breast meat (great for leftover turkey)
2 cans (4 oz. each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.
COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
MELT remaining 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.
COMBINE pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping.
BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.
Friday, November 18, 2011
Sweet Potatoe Casserole
Sweet Potatoe Casserole
1 (29-oz) can yams
1/4 tsp. salt
1/4 c. butter
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 stick butter
3/4 c. brown sugar
2 T. flour
1/2 c. chopped nuts ( your choice)
Drain half liquid off yams and mash. Add next six ingredients, beat together and put in greased casserole dish. For topping, place butter, brown sugar and flour into a bowl, and cut with a pastry cutter, add nuts. Spread over yam mixture and bake at *350 for 30-45 minutes. ( can be frozen for later use )
snagged from recipescraftsfreebi esnfrugals group
1 (29-oz) can yams
1/4 tsp. salt
1/4 c. butter
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 stick butter
3/4 c. brown sugar
2 T. flour
1/2 c. chopped nuts ( your choice)
Drain half liquid off yams and mash. Add next six ingredients, beat together and put in greased casserole dish. For topping, place butter, brown sugar and flour into a bowl, and cut with a pastry cutter, add nuts. Spread over yam mixture and bake at *350 for 30-45 minutes. ( can be frozen for later use )
snagged from recipescraftsfreebi esnfrugals group
Beef Vegetable Soup
Beef Vegetable Soup
2 lbs stew beef cut into 1/8" pieces
2 cups potatoes, cut in cubes
4 whole carrots, cut in to 1/8" pieces
1/2 cup chopped garlic
1/2 cup chopped onion
1 cup of chopped celery
1/2 cup flour
1/2 cups vegetable oil
1 large bell pepper cut into medium pieces
1/2 tsp black pepper
Salt to taste4 cups water
Brown meat in skillet with 1/2 tbsp oil along with garlic. Remove from skillet.
Add 1/2 cup of oil and 1/2 cup of flour to make roux; cook until it is a chocolate brown color. Add meat mixture and onions to roux, coat all pieces with roux. Pour mixture into a pot and add 4 cups of water, and mix to dissolve roux.
Boil on medium heat for 1 hour. Add remaining ingredients and cook another half hour, or until potatoes, carrots and bell pepper are tender. Salt to taste.
Notes: Great with corn bread or French bread.
Number of servings: 4
2 lbs stew beef cut into 1/8" pieces
2 cups potatoes, cut in cubes
4 whole carrots, cut in to 1/8" pieces
1/2 cup chopped garlic
1/2 cup chopped onion
1 cup of chopped celery
1/2 cup flour
1/2 cups vegetable oil
1 large bell pepper cut into medium pieces
1/2 tsp black pepper
Salt to taste4 cups water
Brown meat in skillet with 1/2 tbsp oil along with garlic. Remove from skillet.
Add 1/2 cup of oil and 1/2 cup of flour to make roux; cook until it is a chocolate brown color. Add meat mixture and onions to roux, coat all pieces with roux. Pour mixture into a pot and add 4 cups of water, and mix to dissolve roux.
Boil on medium heat for 1 hour. Add remaining ingredients and cook another half hour, or until potatoes, carrots and bell pepper are tender. Salt to taste.
Notes: Great with corn bread or French bread.
Number of servings: 4
Classic Shortbread
Classic Shortbread
1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/4 teaspoon vanilla
1 cup flour (unsifted)
Using the back of a large spoon, cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the
middle of the pan, and working out from the center, firmly press the dough into the pan. Prick the entire
surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes,or until it is lightly browned.
Be sure that the middle is thoroughly cooked and doesn't look slightly opaque or the shortbread might stick in the pan. Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board.
If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm.
snagged by cookieartexchange
1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/4 teaspoon vanilla
1 cup flour (unsifted)
Using the back of a large spoon, cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the
middle of the pan, and working out from the center, firmly press the dough into the pan. Prick the entire
surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes,or until it is lightly browned.
Be sure that the middle is thoroughly cooked and doesn't look slightly opaque or the shortbread might stick in the pan. Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board.
If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm.
snagged by cookieartexchange
Rosemary Roasted Turkey
Rosemary Roasted Turkey
3/4 cup olive oil
3 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 (12-pound) whole turkey, thawed if frozen
As needed rosemary sprigs for garnish
Preheat oven to 325 degrees F
In a small bowl, mix olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen skin from the breast by slowly working your finger tips between the breast and skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your finger tips, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a shallow (2 to 3-inch) roasting pan. Add about 1/4 inch of water to the bottom of the pan to prevent the drippings from burning.
Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F in the inner most section of the thigh. Garnish with additional rosemary sprigs
Allow the turkey to stand for 15 to 20 minutes before carving.
Makes 16 servings.
~*From Lanie's Kitchen*~
3/4 cup olive oil
3 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 (12-pound) whole turkey, thawed if frozen
As needed rosemary sprigs for garnish
Preheat oven to 325 degrees F
In a small bowl, mix olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen skin from the breast by slowly working your finger tips between the breast and skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your finger tips, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a shallow (2 to 3-inch) roasting pan. Add about 1/4 inch of water to the bottom of the pan to prevent the drippings from burning.
Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F in the inner most section of the thigh. Garnish with additional rosemary sprigs
Allow the turkey to stand for 15 to 20 minutes before carving.
Makes 16 servings.
~*From Lanie's Kitchen*~
Roasted Turkey with Cranberry Fruit Dressing
Roasted Turkey with Cranberry Fruit Dressing
Turkey:
1 (14 to 16-pound) whole turkey, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, chopped
16 ounces jellied cranberry sauce
1/3 cup light brown sugar
Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil.
Roast turkey in a preheated 325 degree F oven about 2 1/2 hours, basting with pan juices.
Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird.
Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.
Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving.
Dressing:
3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped
1 cup celery, chopped
2/3 cup onion, chopped
1 cup whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1 1/2 cups turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray
In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.
Garnish:
As needed pears or apples
As needed red grapes
As needed celery leaves
Transfer turkey to platter and garnish with fruits and celery leaves.
Makes 15 servings.
~*From Lanie's Kitchen*~
Turkey:
1 (14 to 16-pound) whole turkey, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, chopped
16 ounces jellied cranberry sauce
1/3 cup light brown sugar
Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil.
Roast turkey in a preheated 325 degree F oven about 2 1/2 hours, basting with pan juices.
Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird.
Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.
Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving.
Dressing:
3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped
1 cup celery, chopped
2/3 cup onion, chopped
1 cup whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1 1/2 cups turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray
In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.
Garnish:
As needed pears or apples
As needed red grapes
As needed celery leaves
Transfer turkey to platter and garnish with fruits and celery leaves.
Makes 15 servings.
~*From Lanie's Kitchen*~
Roast Turkey With Drambuie Stuffing
Roast Turkey With Drambuie Stuffing
1 (12-pound) whole turkey, cleaned and patted dry
3/4 cup Drambuie, divided use
9 cups prepared stuffing
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 1/2 cups water or chicken broth
1 teaspoon chicken base or bouillon granules (or 1 cube)
Preheat oven to 350°F.
Add 1/2 cup Drambuie to prepared stuffing and place in cavity of turkey. Place turkey on a roasting rack in a shallow roasting pan, breast-side up.
Combine butter and 2 tablespoon Drambuie in a small bowl. Gently lift skin above cavity and rub butter mixture over breast meat, taking care not to tear skin. Tie drumsticks together to hold their shape. Bake for 3 to 4 hours, or until stuffing reaches an internal temperature of 165°F. After about 2 hours of cooking time, check the color of turkey. Cover with a loose foil tent when turkey reaches a light golden brown color.
Allow turkey to rest in order for juices to redistribute through turkey. Meanwhile, carefully pour all but 2 tablespoon fat from pan. Place over medium-low heat and add flour. Whisk constantly until mixture is hot and bubbly. Slowly pour in water while continuing to whisk. Add remaining 2 tablespoons Drambuie and chicken bouillon cube to pan. Stir until gravy reaches desired consistency. Season to taste with salt and pepper. Carve turkey as desired and serve with gravy on the side.
Makes 12 servings.
1 (12-pound) whole turkey, cleaned and patted dry
3/4 cup Drambuie, divided use
9 cups prepared stuffing
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 1/2 cups water or chicken broth
1 teaspoon chicken base or bouillon granules (or 1 cube)
Preheat oven to 350°F.
Add 1/2 cup Drambuie to prepared stuffing and place in cavity of turkey. Place turkey on a roasting rack in a shallow roasting pan, breast-side up.
Combine butter and 2 tablespoon Drambuie in a small bowl. Gently lift skin above cavity and rub butter mixture over breast meat, taking care not to tear skin. Tie drumsticks together to hold their shape. Bake for 3 to 4 hours, or until stuffing reaches an internal temperature of 165°F. After about 2 hours of cooking time, check the color of turkey. Cover with a loose foil tent when turkey reaches a light golden brown color.
Allow turkey to rest in order for juices to redistribute through turkey. Meanwhile, carefully pour all but 2 tablespoon fat from pan. Place over medium-low heat and add flour. Whisk constantly until mixture is hot and bubbly. Slowly pour in water while continuing to whisk. Add remaining 2 tablespoons Drambuie and chicken bouillon cube to pan. Stir until gravy reaches desired consistency. Season to taste with salt and pepper. Carve turkey as desired and serve with gravy on the side.
Makes 12 servings.
Roast Turkey with Herbal Rub
Roast Turkey with Herbal Rub
1 (13-pound) whole turkey, fresh or thawed
1 medium onion, quartered
1 lemon, quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy. Note: Yields 18 servings at 6 ounces per portion. Makes 18 servings.
~*From Lanie's Kitchen*~
1 (13-pound) whole turkey, fresh or thawed
1 medium onion, quartered
1 lemon, quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy. Note: Yields 18 servings at 6 ounces per portion. Makes 18 servings.
~*From Lanie's Kitchen*~
Roast Turkey with Cranberry Honey Glaze
Roast Turkey with Cranberry Honey Glaze
1 cup Ocean Spray® Jellied Cranberry Sauce
1/4 cup honey
1 (8 to 12-pound) fresh or frozen turkey, thawed
1 Lemon
Start by making glaze. Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about 1 cup.
Be sure turkey is completely thawed. Remove turkey from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin.
Preheat oven to 325°F.
Thinly slice 1 lemon. Carefully loosen the skin of the turkey towards the front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey.
Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone. Liberally brush with cranberry honey glaze.
Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 180°F, approximately 2 3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving. Makes 12 to 14
~*From Lanie's Kitchen*~
1 cup Ocean Spray® Jellied Cranberry Sauce
1/4 cup honey
1 (8 to 12-pound) fresh or frozen turkey, thawed
1 Lemon
Start by making glaze. Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about 1 cup.
Be sure turkey is completely thawed. Remove turkey from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin.
Preheat oven to 325°F.
Thinly slice 1 lemon. Carefully loosen the skin of the turkey towards the front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey.
Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone. Liberally brush with cranberry honey glaze.
Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 180°F, approximately 2 3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving. Makes 12 to 14
~*From Lanie's Kitchen*~
Roast Turkey with Apple Cider Gravy
Roast Turkey with Apple Cider Gravy
12 to 14 pounds Honeysuckle White Whole Turkey
Apple and Bacon Cornbread Stuffing
1 tablespoon butter, melted (or margarine)
1 1/4 teaspoon salt, divided use
3/4 teaspoon pepper, divided use
2 cups apple cider
1/3 cup all-purpose flour
1/2 teaspoon dried sage
Preheat oven to 325*F. Note turkey cavity preparation instructions from the first recipe in this section. Fill turkey cavity with stuffing. Truss and insert meat thermometer, if desired. Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place turkey on a rack in a roasting pan. Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170*F, about 3 hours. Remove turkey from pan and cover loosely with foil.
To make gravy, in saucepan over medium heat bring giblets and 4 cups water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
In saucepan, over low heat combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture, then giblet broth. Increase heat and simmer until thickened, about 10 minutes. Stir in sage and remaining salt and pepper.
Makes 20 servings.
~*From Lanie's Kitchen*~
12 to 14 pounds Honeysuckle White Whole Turkey
Apple and Bacon Cornbread Stuffing
1 tablespoon butter, melted (or margarine)
1 1/4 teaspoon salt, divided use
3/4 teaspoon pepper, divided use
2 cups apple cider
1/3 cup all-purpose flour
1/2 teaspoon dried sage
Preheat oven to 325*F. Note turkey cavity preparation instructions from the first recipe in this section. Fill turkey cavity with stuffing. Truss and insert meat thermometer, if desired. Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place turkey on a rack in a roasting pan. Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170*F, about 3 hours. Remove turkey from pan and cover loosely with foil.
To make gravy, in saucepan over medium heat bring giblets and 4 cups water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
In saucepan, over low heat combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture, then giblet broth. Increase heat and simmer until thickened, about 10 minutes. Stir in sage and remaining salt and pepper.
Makes 20 servings.
~*From Lanie's Kitchen*~
APPLE RAISIN STUFFING
APPLE RAISIN STUFFING
3/4 cup minced onion
1 1/2 cups chopped celery
1 cup butter
7 cups soft bread cubes
1 tablespoon salt
3 cups finely chopped apples
3/4 cup raisins
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.
Source:
"A Homemade Christmas"
"© 2000-2003 Carolina Country Cooking.com"
Yield: "9 cups"
3/4 cup minced onion
1 1/2 cups chopped celery
1 cup butter
7 cups soft bread cubes
1 tablespoon salt
3 cups finely chopped apples
3/4 cup raisins
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.
Source:
"A Homemade Christmas"
"© 2000-2003 Carolina Country Cooking.com"
Yield: "9 cups"
Roasted Squash Soup with Chili and Buttermilk
Roasted Squash Soup with Chili and Buttermilk
Serves 6
1 3-pound butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 12 cups)
3 tablespoons olive oil
Salt and pepper
2 large onions, chopped (about 3 cups)
¾ teaspoon dried or 1 teaspoon minced fresh thyme
1½ teaspoons chili powder
3 garlic cloves, minced
6 cups low-sodium chicken or vegetable broth
¾ cup buttermilk, or more, to taste
Set the oven rack in the middle position and heat oven to 425 degrees. In a large bowl, toss the squash and 1 tablespoon of olive oil to coat. Add ½ teaspoon of salt (or to taste) and pepper to taste, and toss again to distribute the seasonings. Line a large rimmed baking sheet (roughly 18 by 13 inches) with foil, spread the squash evenly in a single layer, and roast until very tender, about 40 minutes, shaking the pan to turn the squash halfway through cooking time. Remove the squash from the oven and cool for 5 minutes.
Meanwhile, in a large saucepan set over medium heat, heat the remaining 2 tablespoons oil until shimmering. Add the onions, thyme, and ½ teaspoon of salt and cook, stirring frequently, until the onions are translucent and lightly golden, about 8 minutes. Add the chili powder and continue to cook, stirring frequently, until fragrant, about 1½ minutes. Add the garlic and continue cooking, stirring frequently, until fragrant, about 40 seconds. Add the broth and roasted squash and stir to distribute.
In a food processor or blender, puree mixture (working carefully and in batches, if necessary) until smooth. Return puree to pot, add buttermilk, and heat on medium-low, stirring occasionally, until soup is heated through. Taste soup and adjust seasoning with pepper and salt, if desired, and serve at once.
Serves 6
1 3-pound butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 12 cups)
3 tablespoons olive oil
Salt and pepper
2 large onions, chopped (about 3 cups)
¾ teaspoon dried or 1 teaspoon minced fresh thyme
1½ teaspoons chili powder
3 garlic cloves, minced
6 cups low-sodium chicken or vegetable broth
¾ cup buttermilk, or more, to taste
Set the oven rack in the middle position and heat oven to 425 degrees. In a large bowl, toss the squash and 1 tablespoon of olive oil to coat. Add ½ teaspoon of salt (or to taste) and pepper to taste, and toss again to distribute the seasonings. Line a large rimmed baking sheet (roughly 18 by 13 inches) with foil, spread the squash evenly in a single layer, and roast until very tender, about 40 minutes, shaking the pan to turn the squash halfway through cooking time. Remove the squash from the oven and cool for 5 minutes.
Meanwhile, in a large saucepan set over medium heat, heat the remaining 2 tablespoons oil until shimmering. Add the onions, thyme, and ½ teaspoon of salt and cook, stirring frequently, until the onions are translucent and lightly golden, about 8 minutes. Add the chili powder and continue to cook, stirring frequently, until fragrant, about 1½ minutes. Add the garlic and continue cooking, stirring frequently, until fragrant, about 40 seconds. Add the broth and roasted squash and stir to distribute.
In a food processor or blender, puree mixture (working carefully and in batches, if necessary) until smooth. Return puree to pot, add buttermilk, and heat on medium-low, stirring occasionally, until soup is heated through. Taste soup and adjust seasoning with pepper and salt, if desired, and serve at once.
WHITE BEAN PUREE WITH GARLIC VINAIGRETTE AND CROUTES
WHITE BEAN PUREE WITH GARLIC VINAIGRETTE AND CROUTES
For dressing
2 garlic cloves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
For bean purée
1/2 lb dried small white beans such as navy or pea
1 fresh thyme sprig
2 slices firm white sandwich bread, crusts removed
1/3 cup heavy cream
2 tablespoons extra-virgin olive oil
Accompaniment: toasted baguette slices (croûtes)
Special equipment: a food mill fitted with large-holed disk
Make dressing: Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
Make bean purée: Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
Serve warm with vinaigrette spooned over purée.
Cooks' notes:
• Beans can soak up to 1 day.
• Purée may be made 1 day ahead and chilled, its surface covered with plastic wrap. Bring to room temperature, then reheat over low heat, stirring. Add water if necessary for a spreadable consistency and reseason with salt and pepper.
Makes 6 servings.
For dressing
2 garlic cloves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
For bean purée
1/2 lb dried small white beans such as navy or pea
1 fresh thyme sprig
2 slices firm white sandwich bread, crusts removed
1/3 cup heavy cream
2 tablespoons extra-virgin olive oil
Accompaniment: toasted baguette slices (croûtes)
Special equipment: a food mill fitted with large-holed disk
Make dressing: Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
Make bean purée: Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
Serve warm with vinaigrette spooned over purée.
Cooks' notes:
• Beans can soak up to 1 day.
• Purée may be made 1 day ahead and chilled, its surface covered with plastic wrap. Bring to room temperature, then reheat over low heat, stirring. Add water if necessary for a spreadable consistency and reseason with salt and pepper.
Makes 6 servings.
Gingerbread Popcorn
Gingerbread Popcorn
15 cups popped popcorn
1 cup butter
2 cups packed brown sugar
1/4 cup molasses
1/4 cup corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 250
Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.
15 cups popped popcorn
1 cup butter
2 cups packed brown sugar
1/4 cup molasses
1/4 cup corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 250
Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.
Garden Lavender Pound Cake
Garden Lavender Pound Cake
Ingredients:
* 4 eggs
* 1 cup unsalted butter
* 3/4 cup sour cream
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup granulated or caster sugar
* 1 Tbsp. vanilla extract
* 1 tsp. finely shredded lemon zest or lemon peel
* 1 cup powdered sugar
* 1 Tbsp. melted butter
* 3 or 4 tsp. lemon juice
* 1 portion of lavender sugar** (see above)
* 2 loaf pans 8" x 4" x 2"
To prepare: Grease and flour the 2 loaf pans and set aside. Allow the eggs, sour cream, and butter to stand at room temperature for 30 minutes. This can be done while greasing pans and preparing lavender sugar recipe.
Preheat oven to 325ºF. (Mark 3/ 158ºC)
1. Prepare Lavender Sugar.** Set aside.
2. In a small bowl, combine flour, baking powder, soda and salt.
3. In a medium to large size mixing bowl, beat together lavender sugar, caster sugar, the cup of butter and vanilla extract. Beat at high speed for about 4 minutes until light and fluffy. Scrape down sides of bowl frequently.
4. Add eggs, one at a time, beating at medium speed about 20 to 30 seconds after each addition.
5. Add flour mixture and sour cream alternately while beating at a low speed. Mix until just combined. Batter will be thick.
6. Stir in the lemon zest.
7. Spread mixture in prepared pans.
8. Bake about 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes.
9. Remove from pans and cool completely.
10. In a small bowl, mix powdered sugar with a tablespoon of melted butter and enough lemon juice to make a drizzling consistency. Spoon over cake, allowing some to drip down the sides.
Serve with coffee or tea.
Yields: 2 loaves.
Ingredients:
* 4 eggs
* 1 cup unsalted butter
* 3/4 cup sour cream
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup granulated or caster sugar
* 1 Tbsp. vanilla extract
* 1 tsp. finely shredded lemon zest or lemon peel
* 1 cup powdered sugar
* 1 Tbsp. melted butter
* 3 or 4 tsp. lemon juice
* 1 portion of lavender sugar** (see above)
* 2 loaf pans 8" x 4" x 2"
To prepare: Grease and flour the 2 loaf pans and set aside. Allow the eggs, sour cream, and butter to stand at room temperature for 30 minutes. This can be done while greasing pans and preparing lavender sugar recipe.
Preheat oven to 325ºF. (Mark 3/ 158ºC)
1. Prepare Lavender Sugar.** Set aside.
2. In a small bowl, combine flour, baking powder, soda and salt.
3. In a medium to large size mixing bowl, beat together lavender sugar, caster sugar, the cup of butter and vanilla extract. Beat at high speed for about 4 minutes until light and fluffy. Scrape down sides of bowl frequently.
4. Add eggs, one at a time, beating at medium speed about 20 to 30 seconds after each addition.
5. Add flour mixture and sour cream alternately while beating at a low speed. Mix until just combined. Batter will be thick.
6. Stir in the lemon zest.
7. Spread mixture in prepared pans.
8. Bake about 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes.
9. Remove from pans and cool completely.
10. In a small bowl, mix powdered sugar with a tablespoon of melted butter and enough lemon juice to make a drizzling consistency. Spoon over cake, allowing some to drip down the sides.
Serve with coffee or tea.
Yields: 2 loaves.
Artichoke Appetizer Tart with Cheese
Artichoke Appetizer Tart with Cheese
2 jars (6 ounces each) marinated artichokes, drained
1 bunch green onions, chopped (with green)
16 ounces ricotta cheese
1 cup grated Parmesan cheese
1 cup grated Monterey Jack cheese
1/2 cup sour cream
4 eggs, slightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon dry leaf tarragon, crumbled
1/2 teaspoon dry leaf oregano, crumbled
1/4 teaspoon dry leaf thyme, crumbled
1/8 teaspoon dry leaf sage, crumbled
1/4 teaspoon pepper
6 sheets filo or phyllo dough
1/4 cup melted butter
Coarsely chop the artichokes; combine in a bowl with chopped green onion, ricotta, Parmesan, and Monterrey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper. Blend well.
Brush butter on a layer of filo dough and place in a 9-inch springform pan, letting it drape up and over sides. repeat with 2 more sheets of filo. (Keep filo covered with a damp cloth while not working with it to keep it from drying out.) Add cheese mixture to the pan. Trim filo dough; allow the top edge to extend about 1 1/2 inches above the filling. Fold dough over filling and place trimmed scraps on top.
Brush another sheet of filo with butter. fold in half (butter side in) and lay on top of the filling, shaping to fit pan and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of filo.
Bake artichoke tart at 400 F for 20 minutes. Cover loosely with foil and bake 35 minutes longer. Makes 10 appetizer servings, served warm or at room temperature.
2 jars (6 ounces each) marinated artichokes, drained
1 bunch green onions, chopped (with green)
16 ounces ricotta cheese
1 cup grated Parmesan cheese
1 cup grated Monterey Jack cheese
1/2 cup sour cream
4 eggs, slightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon dry leaf tarragon, crumbled
1/2 teaspoon dry leaf oregano, crumbled
1/4 teaspoon dry leaf thyme, crumbled
1/8 teaspoon dry leaf sage, crumbled
1/4 teaspoon pepper
6 sheets filo or phyllo dough
1/4 cup melted butter
Coarsely chop the artichokes; combine in a bowl with chopped green onion, ricotta, Parmesan, and Monterrey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper. Blend well.
Brush butter on a layer of filo dough and place in a 9-inch springform pan, letting it drape up and over sides. repeat with 2 more sheets of filo. (Keep filo covered with a damp cloth while not working with it to keep it from drying out.) Add cheese mixture to the pan. Trim filo dough; allow the top edge to extend about 1 1/2 inches above the filling. Fold dough over filling and place trimmed scraps on top.
Brush another sheet of filo with butter. fold in half (butter side in) and lay on top of the filling, shaping to fit pan and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of filo.
Bake artichoke tart at 400 F for 20 minutes. Cover loosely with foil and bake 35 minutes longer. Makes 10 appetizer servings, served warm or at room temperature.
Maple-Glazed Sweet Potatoes
Maple-Glazed Sweet Potatoes
2 pounds sweet potatoes (4 to 6 medium)
1/3 cup pure maple syrup or maple-flavored syrup
3 tablespoons coarse-grain Dijon-style mustard
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cranberries
Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks.
In a large bowl combine the maple syrup, mustard, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly.
Bake, uncovered, in a 400F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice.
2 pounds sweet potatoes (4 to 6 medium)
1/3 cup pure maple syrup or maple-flavored syrup
3 tablespoons coarse-grain Dijon-style mustard
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cranberries
Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks.
In a large bowl combine the maple syrup, mustard, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly.
Bake, uncovered, in a 400F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice.
Buttermilk Mashed Sweet Potatoes
Buttermilk Mashed Sweet Potatoes
2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste
Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)
Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.
Makes 8 servings
~*Lanie*~
2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste
Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)
Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.
Makes 8 servings
~*Lanie*~
Ambrosia Stuffed Sweet Potato
Ambrosia Stuffed Sweet Potato
1 medium sweet potato, about 8 ounces
3 tablespoons light sour cream
2 tablespoons marshmallow creme
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped
Preheat oven to 400°F (205°C).
Wash the sweet potato, pat dry and pierce in several places with a fork.
Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
Combine the remaining ingredients in a bowl; blend well.
Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.
Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Serve immediately.
Makes 2 servings.
Note: Recipe can be increased according to your needs
From: ~*Lanie*~
1 medium sweet potato, about 8 ounces
3 tablespoons light sour cream
2 tablespoons marshmallow creme
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped
Preheat oven to 400°F (205°C).
Wash the sweet potato, pat dry and pierce in several places with a fork.
Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
Combine the remaining ingredients in a bowl; blend well.
Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.
Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Serve immediately.
Makes 2 servings.
Note: Recipe can be increased according to your needs
From: ~*Lanie*~
Sweet Potato Mash
Sweet Potato Mash from House of Blues, Downtown Disney
Yield: 10 servings.
1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk
Peel and trim potatoes. Cut into chunks and place in pot of boiling water.
While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.
When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.
Yield: 10 servings.
1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk
Peel and trim potatoes. Cut into chunks and place in pot of boiling water.
While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.
When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.
Thursday, November 17, 2011
Christmas Pickles
Christmas Pickles
1 gallon whole dill or sour pickles
5 pounds sugar
3 T. mustard seed
8 sticks cinnamon
1 t. allspice
3 T. celery seed
3 T. whole cloves
8 cloves garlic
4 jalapeno pods, optional
Drain and discard juice from pickles. Cut into 3/4" thick slices and place in a 2 gallon crock. Don't use aluminum! Pour sugar and spices over pickle slices. After 24 hours, stir with wooden or stainless steel spoon. Then stir 2 or 3 times daily. They are ready to eat after the third day. May be left in crock (covered) or put into four 1 quart jars and sealed. Note: There will be lots of juice left when pickles are gone. Don't throw it away. It's wonderful for basting a baked ham. Also gives a delightful flavor to tuna or chicken salad. Put some pickles in the salad, too!
Source: The Texas Experience
1 gallon whole dill or sour pickles
5 pounds sugar
3 T. mustard seed
8 sticks cinnamon
1 t. allspice
3 T. celery seed
3 T. whole cloves
8 cloves garlic
4 jalapeno pods, optional
Drain and discard juice from pickles. Cut into 3/4" thick slices and place in a 2 gallon crock. Don't use aluminum! Pour sugar and spices over pickle slices. After 24 hours, stir with wooden or stainless steel spoon. Then stir 2 or 3 times daily. They are ready to eat after the third day. May be left in crock (covered) or put into four 1 quart jars and sealed. Note: There will be lots of juice left when pickles are gone. Don't throw it away. It's wonderful for basting a baked ham. Also gives a delightful flavor to tuna or chicken salad. Put some pickles in the salad, too!
Source: The Texas Experience
COWBOY CHRISTMAS BREAKFAST
COWBOY CHRISTMAS BREAKFAST
1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Put oven rack in middle position and preheat oven to 375°F.
Generously butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.
Let stand 10 minutes, then cut into 12 squares.
Makes 12 servings (or 8 for cowboys).
1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Put oven rack in middle position and preheat oven to 375°F.
Generously butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.
Let stand 10 minutes, then cut into 12 squares.
Makes 12 servings (or 8 for cowboys).
Amish Christmas Cookies
Amish Christmas Cookies
1/2 C. butter
1 C. brown sugar
1 C. light molasses
1 egg, beaten
4 C. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses−egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
Amish
1/2 C. butter
1 C. brown sugar
1 C. light molasses
1 egg, beaten
4 C. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses−egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
Amish
Argentine Creole Stew
Argentine Creole Stew
1 Pumpkin (10 to 12 pound size)
3 tablespoons Olive oil
4 pounds Beef chuck or rump; cut into 1-inch cubes
2 medium Onions; coarsely chopped
1 large Green bell pepper; seeds and stem removed
2 cloves Garlic; minced
4 cups Fresh or canned beef stock
2 large Tomatoes; peeled, seeded, and coarsely chopped
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 teaspoons Sugar
2 tablespoons Chopped cilantro
1 Bay leaf
1/2 teaspoon Oregano
1/2 teaspoon Thyme
3 Aji chiles; stems removed, crushed
1 1/2 pound Sweet potatoes; peeled and cut into 1/2 inch pieces
3 Ears corn; cleaned, and cut into kernels
3 Fresh peaches; peeled, pitted, and halved
Clean the outside of the pumpkin under running water. Cut off the top of the pumpkin to make a lid, making the opening 6 to 8 inches in diameter, and clean out the inside. Replace the lid and bake the pumpkin in a roasting pan at 350 degrees F for 20 minutes.
Heat the olive oil in a large casserole dish and add the cubed meat, a little at a time, and brown the meat on all sides. As the meat browns, remove it to an 8-quart heavy Dutch oven.
To the remaining oil in the casserole, add the onion, green pepper, and garlic and saute the mixture until the onion softens. Add the sauteed mixture to the browned meat. Add the beef broth and bring this mixture to a boil. Add the tomatoes, salt, pepper, sugar, cilantro, bay leaf, oregano, thyme, and the crushed chile. Reduce the heat, cover, and simmer for 1-1/2 hours, stirring occasionally.
Add the cubed sweet potatoes and cook, covered, for 15 minutes. Finally, add the corn and the peaches, and cook, covered, for an additional 10 minutes.
Carefully ladle the beef mixture into the pumpkin shell, replace the lid, and bake the filled pumpkin on a large, shallow roasting pan at 325 degrees F for 45 minutes, checking to make sure the shell is not getting too soft.
1 Pumpkin (10 to 12 pound size)
3 tablespoons Olive oil
4 pounds Beef chuck or rump; cut into 1-inch cubes
2 medium Onions; coarsely chopped
1 large Green bell pepper; seeds and stem removed
2 cloves Garlic; minced
4 cups Fresh or canned beef stock
2 large Tomatoes; peeled, seeded, and coarsely chopped
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 teaspoons Sugar
2 tablespoons Chopped cilantro
1 Bay leaf
1/2 teaspoon Oregano
1/2 teaspoon Thyme
3 Aji chiles; stems removed, crushed
1 1/2 pound Sweet potatoes; peeled and cut into 1/2 inch pieces
3 Ears corn; cleaned, and cut into kernels
3 Fresh peaches; peeled, pitted, and halved
Clean the outside of the pumpkin under running water. Cut off the top of the pumpkin to make a lid, making the opening 6 to 8 inches in diameter, and clean out the inside. Replace the lid and bake the pumpkin in a roasting pan at 350 degrees F for 20 minutes.
Heat the olive oil in a large casserole dish and add the cubed meat, a little at a time, and brown the meat on all sides. As the meat browns, remove it to an 8-quart heavy Dutch oven.
To the remaining oil in the casserole, add the onion, green pepper, and garlic and saute the mixture until the onion softens. Add the sauteed mixture to the browned meat. Add the beef broth and bring this mixture to a boil. Add the tomatoes, salt, pepper, sugar, cilantro, bay leaf, oregano, thyme, and the crushed chile. Reduce the heat, cover, and simmer for 1-1/2 hours, stirring occasionally.
Add the cubed sweet potatoes and cook, covered, for 15 minutes. Finally, add the corn and the peaches, and cook, covered, for an additional 10 minutes.
Carefully ladle the beef mixture into the pumpkin shell, replace the lid, and bake the filled pumpkin on a large, shallow roasting pan at 325 degrees F for 45 minutes, checking to make sure the shell is not getting too soft.
Creamy Cranberry Bread Pudding
Creamy Cranberry Bread Pudding
Yield: 20 servings
2 (2 pound) loaves Brioche challah
6 cups half-and-half
6 cups heavy cream
1/4 teaspoon salt
2 vanilla beans, split lengthwise
18 eggs
3 cups granulated sugar
3 cups cranberries
1/2 cup orange marmalade
Confectioners' sugar
Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.
Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed.
Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture.
Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar.
Yield: 20 servings
2 (2 pound) loaves Brioche challah
6 cups half-and-half
6 cups heavy cream
1/4 teaspoon salt
2 vanilla beans, split lengthwise
18 eggs
3 cups granulated sugar
3 cups cranberries
1/2 cup orange marmalade
Confectioners' sugar
Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.
Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed.
Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture.
Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar.
Candice's Baked Acorn Squash with Cranberry Apple Stuffing
Candice's Baked Acorn Squash with Cranberry Apple Stuffing
Recipe By :Candice Valencia
Serving Size : 5
3 acorn squash -- pierced with a fork
3 apples -- chopped
1 16 ounce can whole cranberry sauce
1/4 cup honey
1/2 teaspoon lemon rind -- finely chopped
1 tablespoon lemon juice -- fresh squeezed
1/4 teaspoon cinnamon -- ground
butter flavored cooking spray or butter
Pierce Acorn Squash with a fork in several places. Place in glass baking dish and microwave approximately 20 minutes or until it feels tender. Let cool.
Cut acorn squash in half and pull out seeds and strings. Put squash back into baking dish open side up. Spray the inside of the squash with the cooking spray or brush with melted butter.
Mix together apples, cranberry sauce, honey, lemon rind, lemon juice, and cinnamon. Fill squash with apple mixture and bake 30 minutes at 350 degrees F.
Serves 4 to 6.
NOTES : This is very nice served with brown rice and cranberry muffins.
Contributed to #FareShare IRC Chat, 4 November 1998, by Candice Valencia.
Recipe By :Candice Valencia
Serving Size : 5
3 acorn squash -- pierced with a fork
3 apples -- chopped
1 16 ounce can whole cranberry sauce
1/4 cup honey
1/2 teaspoon lemon rind -- finely chopped
1 tablespoon lemon juice -- fresh squeezed
1/4 teaspoon cinnamon -- ground
butter flavored cooking spray or butter
Pierce Acorn Squash with a fork in several places. Place in glass baking dish and microwave approximately 20 minutes or until it feels tender. Let cool.
Cut acorn squash in half and pull out seeds and strings. Put squash back into baking dish open side up. Spray the inside of the squash with the cooking spray or brush with melted butter.
Mix together apples, cranberry sauce, honey, lemon rind, lemon juice, and cinnamon. Fill squash with apple mixture and bake 30 minutes at 350 degrees F.
Serves 4 to 6.
NOTES : This is very nice served with brown rice and cranberry muffins.
Contributed to #FareShare IRC Chat, 4 November 1998, by Candice Valencia.
Pumpkin Bread Pudding
Pumpkin Bread Pudding
3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDAR No Calorie Sweetener with Fiber
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans
Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use. Cut bread into one-inch cubes. Set aside.
Mix milk, pumpkin, egg, egg white, SPLENDA, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.
3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDAR No Calorie Sweetener with Fiber
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans
Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use. Cut bread into one-inch cubes. Set aside.
Mix milk, pumpkin, egg, egg white, SPLENDA, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.
BAKED ACORN SQUASH
BAKED ACORN SQUASH
Recipe By :Roger and Marge Loucks
Serving Size : 6
4 acorn squash -- split lengthwise
1 Tablespoon cream
1/4 teaspoon salt
1/4 cup brown sugar -- more or less
2 Tablespoons butter
1 teaspoon ground ginger
Ground pepper -- to taste
Bake acorn in microwave or in a 350 degree oven until tender. Scoop out pulp. Save 4 of the skins. Beat pulp with above ingredients. Taste to correct seasonings. Stuff the 4 to 6 skins. Keep warm. When ready to serve, put under broiler to brown.
Serves 4-6
Roger and Marge Loucks
Recipe By :Roger and Marge Loucks
Serving Size : 6
4 acorn squash -- split lengthwise
1 Tablespoon cream
1/4 teaspoon salt
1/4 cup brown sugar -- more or less
2 Tablespoons butter
1 teaspoon ground ginger
Ground pepper -- to taste
Bake acorn in microwave or in a 350 degree oven until tender. Scoop out pulp. Save 4 of the skins. Beat pulp with above ingredients. Taste to correct seasonings. Stuff the 4 to 6 skins. Keep warm. When ready to serve, put under broiler to brown.
Serves 4-6
Roger and Marge Loucks
Candied Sweet Potatoes
Candied Sweet Potatoes
6 medium sweet potatoes, cooked and sliced
1/2 cup dark corn syrup
1/4 cup packed brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon all-spice
Place sweet potato slices in a baking dish. Sprinkle potatoes with cinnamon and all-spice. Drizzle corn syrup and spread the brown sugar over the sweet potatoes in the baking dish. Add butter in pats on top of sweet potatoes.
Place in 350°F (175°C) oven and bake for approximately 20 to 30 minutes. Potatoes should be basted several times with the syrup. Syrup should thicken. Remove from syrup and serve.
Makes 6 servings.
From: ~*Lanie*~
6 medium sweet potatoes, cooked and sliced
1/2 cup dark corn syrup
1/4 cup packed brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon all-spice
Place sweet potato slices in a baking dish. Sprinkle potatoes with cinnamon and all-spice. Drizzle corn syrup and spread the brown sugar over the sweet potatoes in the baking dish. Add butter in pats on top of sweet potatoes.
Place in 350°F (175°C) oven and bake for approximately 20 to 30 minutes. Potatoes should be basted several times with the syrup. Syrup should thicken. Remove from syrup and serve.
Makes 6 servings.
From: ~*Lanie*~
Corn Pudding
Corn Pudding
3 cups corn kernels (about 6 ears)
1/4 cup chopped fresh chives
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1/2 cup egg substitute
2 tablespoons 1/3-less-fat cream cheese
1 large egg, lightly beaten
Cooking spray
Preheat oven to 350F. Combine corn, chives, thyme, salt, and pepper in a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350F for 55 minutes or until top of pudding is golden brown.
Serves 8.
3 cups corn kernels (about 6 ears)
1/4 cup chopped fresh chives
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1/2 cup egg substitute
2 tablespoons 1/3-less-fat cream cheese
1 large egg, lightly beaten
Cooking spray
Preheat oven to 350F. Combine corn, chives, thyme, salt, and pepper in a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350F for 55 minutes or until top of pudding is golden brown.
Serves 8.
Wednesday, November 16, 2011
Christmas Kraut
Christmas Kraut
6 slices of bacon
2 (16 oz.) cans sauerkraut
16 oz. can tomatoes, chopped
1 cup brown sugar
Fry bacon utnil crisp; drain and crumble, reserving drippings. Rinse and drain sauerkraut. Layer sauerkraut, tomatoes, brown sugar, bacon drippings and bacon in a 2-quart baking dish. Bake at 350 for 2 hours. Yield: 8 servings.
-53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007
6 slices of bacon
2 (16 oz.) cans sauerkraut
16 oz. can tomatoes, chopped
1 cup brown sugar
Fry bacon utnil crisp; drain and crumble, reserving drippings. Rinse and drain sauerkraut. Layer sauerkraut, tomatoes, brown sugar, bacon drippings and bacon in a 2-quart baking dish. Bake at 350 for 2 hours. Yield: 8 servings.
-53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007
Cranberry Muffin Mix
Cranberry Muffin Mix Recipe
"We enjoy muffins so much that I created this quick and simple mix,"shares Ruth Andrewson of Leavenworth, Washington. Cranberries give these golden treats a burst of color and just a bit of tartness that will keep friends and family asking for the recipe.
* 8-1/4 cups all-purpose flour
* 3 cups sugar
* 1/3 cup baking powder
* 1 tablespoon salt
* 1 cup shortening
* ADDITIONAL INGREDIENTS:
* 1 egg
* 1 cup evaporated milk
* 1 tablespoon butter, melted
* 1 cup fresh or frozen cranberries
Directions
* In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: about
4 batches (11-1/2 cups total).
* To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine the egg, milk and butter; stir into mix just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Cranberry Muffin Mix published in Quick Cooking November/December 2001, p22
"We enjoy muffins so much that I created this quick and simple mix,"shares Ruth Andrewson of Leavenworth, Washington. Cranberries give these golden treats a burst of color and just a bit of tartness that will keep friends and family asking for the recipe.
* 8-1/4 cups all-purpose flour
* 3 cups sugar
* 1/3 cup baking powder
* 1 tablespoon salt
* 1 cup shortening
* ADDITIONAL INGREDIENTS:
* 1 egg
* 1 cup evaporated milk
* 1 tablespoon butter, melted
* 1 cup fresh or frozen cranberries
Directions
* In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: about
4 batches (11-1/2 cups total).
* To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine the egg, milk and butter; stir into mix just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Cranberry Muffin Mix published in Quick Cooking November/December 2001, p22
Tuesday, November 15, 2011
THANKSGIVING SALAD
THANKSGIVING SALAD
1 (6 oz.) box raspberry Jello
1 c. Boiling water
1 c. 7-Up
1 (16 oz.) can jellied cranberries
1 pkg. Frozen raspberries
1 pkg. Dream Whip or 1 lg. Bowl Cool
Whip
1 (8 oz.) pkg. Cream cheese
1 c. Powdered sugar
Beat the first 4 ingredients with a mixer; then add raspberries and stir. Pour into a 9"x13" pan and let set in refrigerator for a couple of hours. Then mix Dream Whip or Cool Whip, powdered sugar and cream cheese together; put on top of salad for topping. This makes a very large salad.
~Dawn Duarte~
1 (6 oz.) box raspberry Jello
1 c. Boiling water
1 c. 7-Up
1 (16 oz.) can jellied cranberries
1 pkg. Frozen raspberries
1 pkg. Dream Whip or 1 lg. Bowl Cool
Whip
1 (8 oz.) pkg. Cream cheese
1 c. Powdered sugar
Beat the first 4 ingredients with a mixer; then add raspberries and stir. Pour into a 9"x13" pan and let set in refrigerator for a couple of hours. Then mix Dream Whip or Cool Whip, powdered sugar and cream cheese together; put on top of salad for topping. This makes a very large salad.
~Dawn Duarte~
Macadamia Turkey Salad on Cucumber Slices
Macadamia Turkey Salad on Cucumber Slices
Ingredients
1/2 cup turkey, cooked
1/2 small apple
2 tablespoon dressing, low-fat mayonnaise-based
1 tablespoon chutney
1 tablespoon chives
1/2 teaspoon ginger, fresh
1/4 cup nuts, macadamia
24 slice cucumber
Preparation
1. In a small bowl, combine turkey, apple, mayonnaise dressing, chutney, chives or green onion, and ginger.
Cover and chill for 2 hours. Just before serving, stir in half of the nuts.
2. To serve, spoon a scant tablespoon of the turkey mixture onto each cucumber slice. Sprinkle with remaining nuts.
Ingredients
1/2 cup turkey, cooked
1/2 small apple
2 tablespoon dressing, low-fat mayonnaise-based
1 tablespoon chutney
1 tablespoon chives
1/2 teaspoon ginger, fresh
1/4 cup nuts, macadamia
24 slice cucumber
Preparation
1. In a small bowl, combine turkey, apple, mayonnaise dressing, chutney, chives or green onion, and ginger.
Cover and chill for 2 hours. Just before serving, stir in half of the nuts.
2. To serve, spoon a scant tablespoon of the turkey mixture onto each cucumber slice. Sprinkle with remaining nuts.
Monday, November 14, 2011
Christmas Meat Pie
Christmas Meat Pie
2 lbs. ground chuck beef
2 lbs. ground pork
1 large onion
1 tsp. cinnamon
1/8 tsp. allspice
Cook all the above until well done. Put a little water in pan to keep meat from sticking. Make pie shells for 2 pies, fill with cooked meat and cover with crust. Bake in 400 degree oven until pie crust is done.
Serve warm with mint apple jelly. Nice for Christmas Eve or New Year's Eve.
Printed from COOKS.COM
2 lbs. ground chuck beef
2 lbs. ground pork
1 large onion
1 tsp. cinnamon
1/8 tsp. allspice
Cook all the above until well done. Put a little water in pan to keep meat from sticking. Make pie shells for 2 pies, fill with cooked meat and cover with crust. Bake in 400 degree oven until pie crust is done.
Serve warm with mint apple jelly. Nice for Christmas Eve or New Year's Eve.
Printed from COOKS.COM
After-Thanksgiving Turkey Soup Recipe
After-Thanksgiving Turkey Soup Recipe
As much as my family loves Thanksgiving, they look forward to this cream soup using leftover turkey even more. It makes a big batch that we can enjoy for days. —Valorie Walker, Bradley, South Carolina
16 Servings
1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper
Directions
Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 16 servings (about 4 quarts).
After-Thanksgiving Turkey Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140
As much as my family loves Thanksgiving, they look forward to this cream soup using leftover turkey even more. It makes a big batch that we can enjoy for days. —Valorie Walker, Bradley, South Carolina
16 Servings
1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper
Directions
Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 16 servings (about 4 quarts).
After-Thanksgiving Turkey Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140
Sunday, November 13, 2011
Christmas Jewel Salad
Christmas Jewel Salad
2 (3 oz.) pkg. lime Jello
20 oz. can crushed pineapple
3 oz. pkg. lemon Jello
1 cup miniature marshmallows
3 oz. pkg. cream cheese
2 Tbs. mayonnaise
1/2 cup cream, whipped
2 (3 oz.) pkg. cherry Jello
Lettuce leaves; optional
Whipped cream for topping; optional
Pour lime Jello into 9x13 inch pan and set. Prepare as usual. Drain crushed pineapple (saving juice). Heat juice and dissolve lemon Jello in it. Add 1 cup mini marshmallow to this hot mixture. Stir until melted (or put lid on top). Add crushed pineapple and let it stand until partially set. Add small cream cheese which has had 2 tablespoons mayonnaise mixed into it. Fold in 1/2 cup cream, whipped. Pour mixture into green Jello. Refrigerate until firm.
Make cherry Jello as usual; cool and pour on top of lemon mixture center. Set in refrigerate. Cut into squares and serve on lettuce leaf with cream on top. A perfect red and green salad for Christmas.
Printed from COOKS.COM
2 (3 oz.) pkg. lime Jello
20 oz. can crushed pineapple
3 oz. pkg. lemon Jello
1 cup miniature marshmallows
3 oz. pkg. cream cheese
2 Tbs. mayonnaise
1/2 cup cream, whipped
2 (3 oz.) pkg. cherry Jello
Lettuce leaves; optional
Whipped cream for topping; optional
Pour lime Jello into 9x13 inch pan and set. Prepare as usual. Drain crushed pineapple (saving juice). Heat juice and dissolve lemon Jello in it. Add 1 cup mini marshmallow to this hot mixture. Stir until melted (or put lid on top). Add crushed pineapple and let it stand until partially set. Add small cream cheese which has had 2 tablespoons mayonnaise mixed into it. Fold in 1/2 cup cream, whipped. Pour mixture into green Jello. Refrigerate until firm.
Make cherry Jello as usual; cool and pour on top of lemon mixture center. Set in refrigerate. Cut into squares and serve on lettuce leaf with cream on top. A perfect red and green salad for Christmas.
Printed from COOKS.COM
Roast Bourbon & Mustard Glazed Turkey
Roast Bourbon & Mustard Glazed Turkey
12 to 14 pounds Honeysuckle White Whole Turkey
Salt and pepper to taste
Cornbread Stuffing
3/4 cup bourbon
1/4 cup Dijon, plus 2 teapoons (or spicy brown mustard)
1/4 cup brown sugar, packed
2 tablespoons cornstarch
Giblet Stock:
1 package giblets and neck, from turkey
1 teaspoon vegetable oil (preferably canola)
1 medium onion, chopped
1 medium carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
2 to 4 sprigs fresh parsley (a few sprigs fresh thyme or 1/2 teaspoon dry)
8 whole peppercorns
Preheat oven to 325 degrees F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2-quart baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper.
Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate.
For the bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper.
Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F and registers 165 degrees F when inserted into the stuffing.
To make giblet stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions, and carrot; cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (You should have about 2 1/2 cups stock.) Chill until ready to use. Skim off the fat.
To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan.
In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1 teaspoon brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing. Makes 20 servings.
~*From Lanie's Kitchen*~
12 to 14 pounds Honeysuckle White Whole Turkey
Salt and pepper to taste
Cornbread Stuffing
3/4 cup bourbon
1/4 cup Dijon, plus 2 teapoons (or spicy brown mustard)
1/4 cup brown sugar, packed
2 tablespoons cornstarch
Giblet Stock:
1 package giblets and neck, from turkey
1 teaspoon vegetable oil (preferably canola)
1 medium onion, chopped
1 medium carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
2 to 4 sprigs fresh parsley (a few sprigs fresh thyme or 1/2 teaspoon dry)
8 whole peppercorns
Preheat oven to 325 degrees F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2-quart baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper.
Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate.
For the bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper.
Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F and registers 165 degrees F when inserted into the stuffing.
To make giblet stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions, and carrot; cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (You should have about 2 1/2 cups stock.) Chill until ready to use. Skim off the fat.
To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan.
In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1 teaspoon brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing. Makes 20 servings.
~*From Lanie's Kitchen*~
Orange and Maple Roasted Turkey
Orange and Maple Roasted Turkey
Brine:
1/2 cup granulated sugar
1/4 cup salt, kosher (Diamond Crystal brand)
10 black peppercorns, whole
1 medium orange, peeled and juiced
4 quarts water, cold
2 bay leaves
2 sprigs rosemary, fresh
4 sprigs thyme, fresh
2 carrots, peeled, cut to 2
2 white onions, peeled, cut to 2
2 ribs celery, peeled, cut to 2
12 pounds Honeysuckle White Whole Turkey (fresh or thawed)
Compound Butter:
1 pound unsalted butter, softened
2 oranges, juiced
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup maple syrup
1 tablespoon rosemary, fresh and chopped
1/2 tablespoon thyme, fresh and chopped
2 cloves garlic, finely chopped
To brine: Combine all brine ingredients, except turkey, in large pot and simmer over low heat for 1 hour. Chill brine in ice bath until cold. Place whole turkey into food service- safe grade container. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hours in the refrigerator. Remove turkey from brine, drain excess liquid. Place vegetables and herbs in body cavity and secure.
Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325° F. to 350° F. oven or on a rotisserie.
If roasting in the oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh.
If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.
If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh (about 3 hours). Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.
Makes 7 servings.
~*From Lanie's Kitchen*~
Brine:
1/2 cup granulated sugar
1/4 cup salt, kosher (Diamond Crystal brand)
10 black peppercorns, whole
1 medium orange, peeled and juiced
4 quarts water, cold
2 bay leaves
2 sprigs rosemary, fresh
4 sprigs thyme, fresh
2 carrots, peeled, cut to 2
2 white onions, peeled, cut to 2
2 ribs celery, peeled, cut to 2
12 pounds Honeysuckle White Whole Turkey (fresh or thawed)
Compound Butter:
1 pound unsalted butter, softened
2 oranges, juiced
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup maple syrup
1 tablespoon rosemary, fresh and chopped
1/2 tablespoon thyme, fresh and chopped
2 cloves garlic, finely chopped
To brine: Combine all brine ingredients, except turkey, in large pot and simmer over low heat for 1 hour. Chill brine in ice bath until cold. Place whole turkey into food service- safe grade container. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hours in the refrigerator. Remove turkey from brine, drain excess liquid. Place vegetables and herbs in body cavity and secure.
Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325° F. to 350° F. oven or on a rotisserie.
If roasting in the oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh.
If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.
If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh (about 3 hours). Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.
Makes 7 servings.
~*From Lanie's Kitchen*~
Delectable Creamy Squash Soup
Delectable Creamy Squash Soup
INGREDIENTS
* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
INGREDIENTS
* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Citrus Baked Squash
Citrus Baked Squash
1 butternut squash (or any squash you prefer)
A mixture of 1/2 orange juice and 1/2 water
Peel the squash and slice it crosswise, so some of the slices are thick circles, about 1-1 1/2" thick. Arrange the slices in a Pyrex type baking dish. The size depends on the amount you are cooking. Just make sure they are in a single layer in the dish, not on top of each other.
Pour the orange juice and water mixture over the squash until it reaches about half way up the slices. Cover with foil and bake in a 350ºF for about 45 minutes, or until they are soft when a knife is inserted in the middle. Watch along the way to make sure the liquid does not dry out completely. If it does, just add a bit more.
Serve the slices drizzled with the extra orange sauce.
1 butternut squash (or any squash you prefer)
A mixture of 1/2 orange juice and 1/2 water
Peel the squash and slice it crosswise, so some of the slices are thick circles, about 1-1 1/2" thick. Arrange the slices in a Pyrex type baking dish. The size depends on the amount you are cooking. Just make sure they are in a single layer in the dish, not on top of each other.
Pour the orange juice and water mixture over the squash until it reaches about half way up the slices. Cover with foil and bake in a 350ºF for about 45 minutes, or until they are soft when a knife is inserted in the middle. Watch along the way to make sure the liquid does not dry out completely. If it does, just add a bit more.
Serve the slices drizzled with the extra orange sauce.
Butternut Squash Lasagna
Butternut Squash Lasagna
Recipe courtesy Giada De Laurentiis
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg.
Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles.
Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes.
Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Recipe courtesy Giada De Laurentiis
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg.
Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles.
Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes.
Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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