Showing posts with label thanksgiving recipes. Show all posts
Showing posts with label thanksgiving recipes. Show all posts
Thursday, November 26, 2009
Tuesday, November 24, 2009
Desserts For Thanksgiving - Pumpkin Pie, Sweet Potato Pie, Shoofly Pie, and Apple Pandowdy
By [http://ezinearticles.com/?expert=Rich_Dubbs]Rich Dubbs
Colonial Pumpkin Pie
Pumpkin was considered "fit only for peasants" by Europe. But, early colonists soon
overcame their prejudice, and pumpkin became almost a daily staple in the New
World. Pumpkin was sometimes the difference between survival and starvation
Recipe:2 cups mashed cooked Pumpkin (or 16oz canned Pumpkin)InstructionsPreheat oven to 425°F. Whisk pumpkin, eggs, spices and
salt in medium bowl until smooth. Pour into crust. Bake
15 minutes.
3/4 cup of sugar
2 teaspoons of ground cinnamon
3/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
3 eggs lightly beaten
1 cup of cream (or 1 can of condensed milk)
1 unbaked 9 inch pie shell
Reduce oven temperature to 350°F and continue baking
35 to 40 minutes or until knife inserted 1 inch from crust
comes out clean. Cool. Garnish as desired. Store leftovers
covered in refrigerator.
Sweet Potato Pie
Everybody loves sweet potato pie; Especially, the people in New Amsterdam.
Sweet potatoes were easy to grow and stored well through the winter months.
INGREDIENTS1 pound sweet potatoDIRECTIONSBoil sweet potato whole in skin for 40 to 50 minutes, or
until soft when poked with a fork. Run cold water over the
sweet potato, and peel the skin.
1/2 cup milk
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1.25 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Cube sweet potato in a bowl. Add butter, and mix well with
mixer. Stir in sugar, milk, eggs, nutmeg, vanilla and
cinnamon. Beat on medium speed until mixture is smooth.
Pour filling into an unbaked pie crust.
Bake at 350 degrees F for 60 minutes, or until knife
inserted in center comes out clean. Pie will puff up like a
soufflé, and then will sink down as it cools.
Serve warm.
Shoofly Pie
Shoofly Pie is probably the most famous Dutch Pennsylvanian recipe.
Recipe:1.5 cups all-purpose flourInstructionsThoroughly stir together the flour, sugar, ¼ baking soda.
Cut in butter until mixture is crumbly. In a separate
bowl, stir together molasses, hot water and ¼ teaspoon
baking soda. Pour 1/3 of the molasses mixture into the
pastry shell. Sprinkle with 1/3 of the flour mixture. Bake
at 375 for 45 minutes. Cool and serve.
.5 cup sugar
.25 teaspoon baking soda
.25 cup butter
.5 cup light molasses
.5 cup hot water
.25 teaspoon baking soda
1 unbaked 8-inch pie shell
Apple Pandowdy
Deep Dish Apple Pie was a favorite in the new world. As American as Apple Pie.
Traditionally the crust was broken up and stured in with the pie filling when served
Recipe:Pastry for 2 crust 9 inch pieInstructionsCore, peel and slice apples. Mix together the nutmeg,
cinnamon, molasses, sugar, salt and apple slices. Add 3
tablespoons of melted butter and 1/4 cup of water. Mix
well and let rest.
1/4 cup of butter
1/2 cup of sugar
1/2 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
12 sliced peeled apples
1/2 cup of molasses
1/4 cup of water
1 stick of butter
1/2 teaspoon of Salt
The pastry should be rolled out into a 12 x 12 sheet
brushed with butter and then folded in half and roll out
again. Brush with more butter and repeat folding and
rolling. Chill and let rest in refrigerator for 10 minutes.
This makes the pastry very crusty and flaky.
Place the apple mixture in a deep 10 inch pie dish that is
at least 2 inches deep. Place pastry over the top and tuck
in the edges between the mixture and the sides of the
dish. Bake at 425F for 10 minutes. Remove the pie and
cut the crust and mix in with the apples slightly. Return
pie to oven for 15 minutes more. Serve warm
Rich Dubbs from
COLONIALCOOKS.COM
Old World Recipes in a New Land
Article Source: http://EzineArticles.com/?expert=Rich_Dubbs http://EzineArticles.com/?Deserts-For-Thanksgiving---Pumpkin-Pie,-Sweet-Potato-Pie,-Shoofly-Pie,-and-Apple-Pandowdy&id=1594539
Colonial Pumpkin Pie
Pumpkin was considered "fit only for peasants" by Europe. But, early colonists soon
overcame their prejudice, and pumpkin became almost a daily staple in the New
World. Pumpkin was sometimes the difference between survival and starvation
Recipe:2 cups mashed cooked Pumpkin (or 16oz canned Pumpkin)InstructionsPreheat oven to 425°F. Whisk pumpkin, eggs, spices and
salt in medium bowl until smooth. Pour into crust. Bake
15 minutes.
3/4 cup of sugar
2 teaspoons of ground cinnamon
3/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
3 eggs lightly beaten
1 cup of cream (or 1 can of condensed milk)
1 unbaked 9 inch pie shell
Reduce oven temperature to 350°F and continue baking
35 to 40 minutes or until knife inserted 1 inch from crust
comes out clean. Cool. Garnish as desired. Store leftovers
covered in refrigerator.
Sweet Potato Pie
Everybody loves sweet potato pie; Especially, the people in New Amsterdam.
Sweet potatoes were easy to grow and stored well through the winter months.
INGREDIENTS1 pound sweet potatoDIRECTIONSBoil sweet potato whole in skin for 40 to 50 minutes, or
until soft when poked with a fork. Run cold water over the
sweet potato, and peel the skin.
1/2 cup milk
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1.25 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Cube sweet potato in a bowl. Add butter, and mix well with
mixer. Stir in sugar, milk, eggs, nutmeg, vanilla and
cinnamon. Beat on medium speed until mixture is smooth.
Pour filling into an unbaked pie crust.
Bake at 350 degrees F for 60 minutes, or until knife
inserted in center comes out clean. Pie will puff up like a
soufflé, and then will sink down as it cools.
Serve warm.
Shoofly Pie
Shoofly Pie is probably the most famous Dutch Pennsylvanian recipe.
Recipe:1.5 cups all-purpose flourInstructionsThoroughly stir together the flour, sugar, ¼ baking soda.
Cut in butter until mixture is crumbly. In a separate
bowl, stir together molasses, hot water and ¼ teaspoon
baking soda. Pour 1/3 of the molasses mixture into the
pastry shell. Sprinkle with 1/3 of the flour mixture. Bake
at 375 for 45 minutes. Cool and serve.
.5 cup sugar
.25 teaspoon baking soda
.25 cup butter
.5 cup light molasses
.5 cup hot water
.25 teaspoon baking soda
1 unbaked 8-inch pie shell
Apple Pandowdy
Deep Dish Apple Pie was a favorite in the new world. As American as Apple Pie.
Traditionally the crust was broken up and stured in with the pie filling when served
Recipe:Pastry for 2 crust 9 inch pieInstructionsCore, peel and slice apples. Mix together the nutmeg,
cinnamon, molasses, sugar, salt and apple slices. Add 3
tablespoons of melted butter and 1/4 cup of water. Mix
well and let rest.
1/4 cup of butter
1/2 cup of sugar
1/2 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
12 sliced peeled apples
1/2 cup of molasses
1/4 cup of water
1 stick of butter
1/2 teaspoon of Salt
The pastry should be rolled out into a 12 x 12 sheet
brushed with butter and then folded in half and roll out
again. Brush with more butter and repeat folding and
rolling. Chill and let rest in refrigerator for 10 minutes.
This makes the pastry very crusty and flaky.
Place the apple mixture in a deep 10 inch pie dish that is
at least 2 inches deep. Place pastry over the top and tuck
in the edges between the mixture and the sides of the
dish. Bake at 425F for 10 minutes. Remove the pie and
cut the crust and mix in with the apples slightly. Return
pie to oven for 15 minutes more. Serve warm
Rich Dubbs from
COLONIALCOOKS.COM
Old World Recipes in a New Land
Article Source: http://EzineArticles.com/?expert=Rich_Dubbs http://EzineArticles.com/?Deserts-For-Thanksgiving---Pumpkin-Pie,-Sweet-Potato-Pie,-Shoofly-Pie,-and-Apple-Pandowdy&id=1594539
Saturday, November 21, 2009
Recipe: How to cook Deep Fried Okra
Follow along with Paula Deen as she cooks up perfect bite-size fried okra.
Cook the Best Turkey Ever
by Brandy Keller
First, decide how many you are cooking for. Buy early enough so the bird can thaw.
1 aluminum disposable pan
1 Turkey
1 flavor injector optional
1 meat thermometer
1 cup margarine
2 cans chicken broth
3 Tablespoons chicken seasoning
1 teaspoon sage optional
1 teaspoon parsley optional
Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside
Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.
Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over ½ hour before removal from oven. If injector, is used vertically the juice will run out.)
Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.
NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.
I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.
Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!
Brandy Keller, loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design
If you want to see nice, things for your kitchen click the link. www.decorforhouses.com
Article Source: http://www.articlesnatch.com/Article/Cook-the-Best-Turkey-Ever/835967
First, decide how many you are cooking for. Buy early enough so the bird can thaw.
1 aluminum disposable pan
1 Turkey
1 flavor injector optional
1 meat thermometer
1 cup margarine
2 cans chicken broth
3 Tablespoons chicken seasoning
1 teaspoon sage optional
1 teaspoon parsley optional
Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside
Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.
Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over ½ hour before removal from oven. If injector, is used vertically the juice will run out.)
Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.
NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.
I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.
Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!
Brandy Keller, loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design
If you want to see nice, things for your kitchen click the link. www.decorforhouses.com
Article Source: http://www.articlesnatch.com/Article/Cook-the-Best-Turkey-Ever/835967
Easy Thanksgiving Recipes
By [http://ezinearticles.com/?expert=Margaret_W]Margaret W
Break out the sweat pants! Once again, it's time to stuff our faces and expand our waistlines on this wonderful American holiday we call Thanksgiving Day. Although turkey and football are the stars on Thanksgiving, I enjoy the variety of delicious side dishes and deserts that for some reason are only made this time of year.
The one drawback to the "second fiddles" of turkey day is allotting enough time to make everyone's favorite dish. I try to make all my recipes as quick and easy as possible to cut down on the stress in the kitchen, while still providing a delicious meal. Here are a couple quick and easy Thanksgiving recipes that I hope you will try.
Baked Mashed Potatoes
What you need:
3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
4 T butter
8 oz package cream cheese, softened
12 oz or 11/2 c sour cream
salt to taste
black pepper to taste
What you do:
Preheat oven to 350 degrees. Quarter potatoes and boil in salted water until fork tender but not mushy; drain. Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth. Add sour cream, cream cheese, salt and pepper and mix until well blended.
Spray a large casserole dish with nonstick spray. Add potatoes and dot with remaining 2 T of butter. Bake for 30 minutes uncovered; serve.
Cranberry Sauce
What you need:
12 oz bag cranberries
1 c water
1 c sugar
What you do:
Add sugar and water to a med sized saucepan; heat to boiling. Add cranberries to pan and return to boil. Reduce heat to low and cook, covered, 5-8 minutes or until cranberries burst
Easy Breezy Pecan Pie
What you need:
9 inch unbaked pie shell
1 c shelled pecans
3 large eggs
3/4 c white sugar
3/4 c light corn syrup
1/3 c butter
1/4 t salt
What you do:
Preheat oven to 350 degrees. In a large bowl, beat eggs well. Add sugar, corn syrup, butter and salt and beat until well mixed. Mix in pecans. Pour into 9 inch pie shell. Bake for 50-55 minutes, or until top is firm.
Sweet Potato Casserole
What you need:
4 c sweet potatoes, cooked and mashed
1/2 c brown sugar (divided in half)
2 eggs, beaten
1/2 c milk
1/2 c butter (divided in half)
1/4 t salt
1/2 c chopped pecans (divided in half)
1/4 c frosted flakes, crushed
What you do:
Combine potatoes, milk, egg, salt, 1/4 c brown sugar and 1/4 c butter; blend with mixer. Fold in half the pecans. Pour into greased casserole pan. Melt remaining 1/4 cup of butter and mix with remaining brown sugar. Add frosted flakes and the remaining pecans. Spread mixture evenly over the top of the casserole. Bake in preheated 375 degree oven for 30 minutes, or until heated through.
If you enjoyed this article and recipe, please visit Easy Breezy Recipes at http://www.easybreezyrecipes.com for cooking videos, articles and quick and easy to make recipes.
Article Source: http://EzineArticles.com/?expert=Margaret_W http://EzineArticles.com/?Easy-Thanksgiving-Recipes&id=3276458
Break out the sweat pants! Once again, it's time to stuff our faces and expand our waistlines on this wonderful American holiday we call Thanksgiving Day. Although turkey and football are the stars on Thanksgiving, I enjoy the variety of delicious side dishes and deserts that for some reason are only made this time of year.
The one drawback to the "second fiddles" of turkey day is allotting enough time to make everyone's favorite dish. I try to make all my recipes as quick and easy as possible to cut down on the stress in the kitchen, while still providing a delicious meal. Here are a couple quick and easy Thanksgiving recipes that I hope you will try.
Baked Mashed Potatoes
What you need:
3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
4 T butter
8 oz package cream cheese, softened
12 oz or 11/2 c sour cream
salt to taste
black pepper to taste
What you do:
Preheat oven to 350 degrees. Quarter potatoes and boil in salted water until fork tender but not mushy; drain. Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth. Add sour cream, cream cheese, salt and pepper and mix until well blended.
Spray a large casserole dish with nonstick spray. Add potatoes and dot with remaining 2 T of butter. Bake for 30 minutes uncovered; serve.
Cranberry Sauce
What you need:
12 oz bag cranberries
1 c water
1 c sugar
What you do:
Add sugar and water to a med sized saucepan; heat to boiling. Add cranberries to pan and return to boil. Reduce heat to low and cook, covered, 5-8 minutes or until cranberries burst
Easy Breezy Pecan Pie
What you need:
9 inch unbaked pie shell
1 c shelled pecans
3 large eggs
3/4 c white sugar
3/4 c light corn syrup
1/3 c butter
1/4 t salt
What you do:
Preheat oven to 350 degrees. In a large bowl, beat eggs well. Add sugar, corn syrup, butter and salt and beat until well mixed. Mix in pecans. Pour into 9 inch pie shell. Bake for 50-55 minutes, or until top is firm.
Sweet Potato Casserole
What you need:
4 c sweet potatoes, cooked and mashed
1/2 c brown sugar (divided in half)
2 eggs, beaten
1/2 c milk
1/2 c butter (divided in half)
1/4 t salt
1/2 c chopped pecans (divided in half)
1/4 c frosted flakes, crushed
What you do:
Combine potatoes, milk, egg, salt, 1/4 c brown sugar and 1/4 c butter; blend with mixer. Fold in half the pecans. Pour into greased casserole pan. Melt remaining 1/4 cup of butter and mix with remaining brown sugar. Add frosted flakes and the remaining pecans. Spread mixture evenly over the top of the casserole. Bake in preheated 375 degree oven for 30 minutes, or until heated through.
If you enjoyed this article and recipe, please visit Easy Breezy Recipes at http://www.easybreezyrecipes.com for cooking videos, articles and quick and easy to make recipes.
Article Source: http://EzineArticles.com/?expert=Margaret_W http://EzineArticles.com/?Easy-Thanksgiving-Recipes&id=3276458
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