Paula Deen's Homemade Irish Creme
2 cups Irish whiskey
4 oz eagle brand-sweetened condensed milk
1/2 pint whipping cream
4 eggs
2 tablespoons prepared chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Combine all ingredients in the pitcher of a blender. Blend until smooth. At this point it is ready to serve.
To Store: Place in a clean tightly covered container and store for up to a month in the refrigerator.
Turkey Reuben with Thousand Island Coleslaw
Makes: 4 servings
15 mins Cook: 10 mins
Thousand Island Coleslaw
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 tablespoons ketchup
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 cups coleslaw mix
Turkey Reuben
8 slices rye bread
8 slices Swiss cheese
1 pound sliced cooked turkey
Thousand Island
Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
Turkey Reuben
Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.
Source:Better Homes and Gardens
Paula Deen's Turkey Cranberry Monte Cristo
8 slices bread (potato bread, challah, or any other soft bread)
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter
Lay the 4 slices of the bread out on a cutting board.
On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.
Equally divide the arugula leaves and place on next layer.
Top with the remaining fontina and remaining bread slices.
Press down firmly on sandwiches to seal in the filling.
In a medium bowl, beat the eggs, milk, and nutmeg.
In a large skillet over medium heat, add the butter.
Dip each sandwich into the egg mixture coating both sides.
When butter is melted in skillet, add the sandwiches and cook until golden brown.
Flip sandwich and repeat with other side, adding more butter if necessary.
Remove from pan, drain on paper towels, and let sit for a few minutes.
Cut in halves and serve.
Veranda on Highland Thanksgiving Benedict
Veranda on Highland in Birmingham AL provided this recipe for using some of your Thanksgiving leftovers. It is take on their very popular Veranda Benedict.
Menu description for Veranda Benedict:
The Veranda Benedict
Poached Eggs, Slowly Roasted Pork Loin, Black Pepper Buttermilk Biscuits and Hollandaise
Leftover Turkey, Gravy, Stuffing and Cranberry Sauce from your Thanksgiving Dinner
For the Stuffing Cakes
6 cups of Your Leftover Stuffing
4 Eggs
4 oz. melted Unsalted Butter
Enough Bread Crumbs to combine
Mix the eggs into the stuffing, add bread crumbs to make into a tight mixture. Form into 8 cakes. Place a large satue pan over medium high heat, add the butter, sauté both sides of the cakes until golden brown. Reserve.
For the Hollandaise
1 ½ cups warm clarified Butter
2 Tbsp. fresh Lemon Juice
6 medium Egg Yolks
4 tbsp. White Wine
3 dashes Hot Sauce
Kosher Salt and Freshly Ground Black Pepper to taste
Place the lemon juice, the white wine, and the yolks in a stainless steel bowl and set over simmering water, and whisk until the mixture has thickened and tripled in volume. Reduce the heat, and slowly drizzle in the butter, whisking constantly. If the mixture starts getting too thick, splash a few drops of water into it. When all of the butter is incorporated, season with the hot sauce, salt and pepper. Reserve in a warm place.
For the Poached Eggs
2 quarts Water
3 Tbsp. distilled White Vinegar
8 medium eggs
2 Tbsp. Kosher Salt
Place the water, vinegar and salt into a large shallot pot, bring water to a simmer (165-180’) carefully crack each egg into the pot, and let cook 3 to 4 minutes, until the whites are cooked but the yolks still soft.. Carefully remove the eggs with a slotted spoon, and be ready to serve.
To serve, ladle two ounces warm gravy onto each of four plates, place two of the cakes onto each plate, the add some warm Turkey, then two poached eggs. Top the eggs with the hollandaise, and a little cranberry.
Williams-Sonoma White Turkey Chili
2 Tablespoons olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 teaspoons toasted ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced,
or 3 cans (each 7 oz.) whole fire-roasted
Anaheim chilies, diced
4 to 4 1/2 cups low-sodium chicken broth,
warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained
and rinsed, or 4 1/2 cups cooked white beans,
drained
2 Tablespoons minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese
sour cream and lime
wedges for serving
In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.
Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
Source: Williams-Sonoma
Since several people at work were impressed with the broccoli salad a co-worker brought to our Thanksgiving pot luck I thought this might be a good recipe to add to this years Thanksgiving recipes.
This is a holiday spin on Joan's Broccoli Madness Salad. I have made a few changes, increased the ingredients to make enough for a large gathering and added crasins instead of raisin for that holiday touch.
Have a Happy Thanksgiving.
Meemo's Holiday Broccoli Madness Salad
3 large heads fresh broccoli
1/2 red onion
1/2 pound bacon
1 cup craisins
1 cup pecans or cashews
Dressing
1 1/4 cup mayonnaise
1/3 cup light brown sugar or granulated sugar
3 tablespoons apple cider vinegar
Wash broccoli and pat dry. Chop off bottom 2 inches or so of stems and break head into florets. Place in a large bowl; add bacon, cashews, craisins and red onion.
In a separate small bowl for the dressing, combine mayonnaise, sugar and cider vinegar; stir until smooth.
Toss broccoli mixture with dressing.
Let set approximately 10 minutes before serving.
Have a wonderful Thanksgiving.
I appreciate and thank you for you support.
Please overlook my awful photo. Everytime we have this dish I am so eager to dig in, I forget to get a better picture.
My husband makes this mashed potato casserole to help avoid last minute nightmares. Some years he adds the roasted garlic, some years he doesn't. Watch out this dish will go fast and may even become a regular at your Thanksgiving table.
Hubby's Make Ahead Mashed Potatoes with Cheddar Cheese and Garlic
4 lbs baking potatoes, peeled and cut into 1-inch cubes
1 head garlic, roasted (optional)
1 teaspoon salt
1/2 cup butter (1 stick)
2 tablespoons chives, minced
1/2 cup heavy cream (or whipping cream)
3/4 cup milk (or half-and-half)
1 cup sour cream
1 1/2 cups cheddar cheese, grated
1/2 teaspoon black pepper
Salt to taste
Topping
1/2 cup grated cheddar cheese
1/3 cup Parmesan cheese
1 teaspoon chives, minced
Preheat oven to 375 degrees F.
Butter 8-10 casserole or baking dish.
In a medium saucepan over medium-high heat, combine the potatoes and 1 teaspoon of salt and cover with water. Bring to a boil and cook until tender about 12-15 minutes.
In medium saucepan heat butter and chives over medium heat, stirring until butter begins to brown. Add cream and milk and heat until hot, making sure mixture does not boil.
Drain potatoes and return to pot. Stir potatoes over medium-low heat until excess moisture evaporates. Remove from heat.
Mash potatoes, adding the roasted garlic, if using and the cream mixture to the potatoes as you mash.
Stir in sour cream and 1 1/2 cups of cheddar cheese.
Season with salt and pepper.
Transfer potatoes to prepared casserole and sprinkle with 1/2 cup grated cheddar cheese and 1/3 cup Parmesan cheese.
***At this point you can wrap the dish and refrigerate for up to one day before baking.
Bake at 375 degrees uncovered until potatoes heated through and turning golden brown on top, about 40 minutes. If dish was refrigerated it will need to bake about 45-55 minutes.
Sunset's very popular stuffing recipe. It received a 5 star rating from reviewers; OUTSTANDING.
Sunset's Artichoke Parmesan Sourdough Stuffing
1 pound mushrooms, rinsed, ends trimmed, and sliced
1 tablespoon butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
Salt and freshly ground black pepper
1 large egg
In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
Note: Nutritional analysis is per serving.
Leslie Jo Parsons, Sutter Creek, California, Sunset
NOVEMBER 2008
Mansion on Turtle Creek Cranberry-Jalapeno Relish
1 Large orange
1 Cup whole cranberries
2 Teaspoons fresh ginger, grated
2 Teaspoons fresh cilantro, chopped
2 Teaspoons jalapeno chile, chopped
maple syrup, to taste
Chop orange zest and pulp, cranberries, ginger, cilantro and jalapeno in a food grinder using a small die. Do not puree.
Add maple syrup and mix well.
Cover and set aside for at least 30 minutes before serving.
Mansion on Turtle Creek Roast Turkey with Chili-Pecan Sauce
Turkey
12 Pound whole turkey, fresh
4-1/2 Tablespoons extra virgin olive oil
To Taste salt and freshly ground black pepper
3 Cups turkey stock
1-1/2 Medium onions, peeled and roughly chopped
1 Stalk celery, roughly chopped
2 Medium carrots, roughly chopped
Wash turkey well under cold running water. Pat dry. Remove excess fat from cavity. Tuck wings underneath body.
Coat outside of turkey with 2 tablespoons of oil. Season skin and cavity with salt. Season cavity generously with pepper.
Position turkey, on a rack, in a roasting pan, uncovered and place in a preheated 400 degree F oven. Roast for 20 minutes or until skin is golden.
Lower oven temperature to 325 degrees F and roast for about 2½ hours, basting the breast every 15 minutes with stock and remaining oil. If skin begins to get too brown, cover loosely with aluminum foil. Place onion, celery and carrots around the turkey in the last hour of roasting. Continue to roast until the internal temperature reaches 180 degrees F in the thigh.
Remove pan from oven and place turkey on a warm platter and allow to rest for 15 minutes before slicing.
Bring juices and vegetables to a boil in the roasting pan over medium heat on the stovetop. Heat to a boil; cook for 2 minutes, scraping pan.
Pour through a fine strainer. With a small ladle, push the solids through. If necessary, remove grease.
Reserve 1 cup or more of sauce for the Chili-Pecan Sauce.
Keep turkey warm until ready to serve.
Chili-Pecan Sauce
1-1/2 Tablespoons grapeseed oil
3 Medium shallots, peeled and cut into 1/4-inch dice
2 Cloves garlic, peeled and minced
2 Medium jalapeno chiles, seeded and finely chopped
1 Tablespoon chili powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1 Teaspoon dried oregano
1/2 Teaspoon cayenne pepper
1 Cup turkey pan roasting pan sauce
1 Cup veal demi-glace
1/2 Cup pecans, toasted and chopped
To Taste salt
To Taste fresh lemon juice
Heat oil in a medium saucepan over medium heat. When hot, add shallots, garlic and jalapenos. Sauté for 2 minutes.
Add chili powder, cumin, coriander, oregano and cayenne. Sauté for 2 minutes.
Add reserved turkey sauce and demi-glace. Bring to a boil. Lower heat and simmer for about 20 minutes. Stir in pecans and season with salt and fresh lemon juice. Reserve hot for service.
To Serve.
Ladle hot Chili-Pecan Sauce over turkey slices and spoon a small portion of Cranberry-Jalapeno Relish on each plate.
Paula Deen's Green Bean Casserole
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
House Seasoning:
1/4 cup salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Possibly the best pecan pie, from Lalime's Restaurant in Albany CA.
Lalime's Restaurant Butterscotch Pecan Pie
Pate Brisee
1-1/4 Cups all-purpose flour
12/ Teaspoon salt
1/2 Teaspoon sugar
1/2 Cup (1 stick) unsalted butter, chilled and cut into small pieces
2-4 Tablespoons ice water
Filling:
1 cup firmly packed brown sugar
pinch of salt
1 stick unsalted butter, melted, then cooled at room temp.
2 eggs
2 teaspoons vanilla
2 Tablespoons Scotch
2 cups pecans
Spiced Whipped Cream
1 Cup cold Whipping cream
2 teaspoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
dash nutmeg
Preheat Oven to 350
Roll pie crust and crimp edges.
Give the pecans a toast, by spreading them evenly on a bake sheet with either a silpat or wax paper underneath them.
Toast, after first five minutes, take them out and give them a stir to even them out. If they do not look toasted, put them back in, checking the pecans every 2 minutes after the first five minutes.
Stir together brown sugar and salt with a whisk to incorporate the salt evenly and to get rid of the lumps that brown sugar has.
Now stir in cooled, melted butter, eggs, vanilla and bourbon.
Break up with your hands or coarsely chop half the nuts.
Add the broken nuts and whole nuts to your delicious mixture and pour into pie shell.
Bake until crust is golden and filling is set, anywhere from 35 to 60 minutes depending on how big the pie pan is.
Check it at 35 minutes either way. Let cool on a wire rack or on oven burner completely before serving. (Crust bottom will be less soggy.)
Pate Brisee:
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With processor running, add ice water in a slow, steady stream through feed tube.
Pulse until dough holds together without being wet
or sticky; be careful not to process more than 30 seconds.
To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into 2 equal a ball.
Flatten ball into a disk, and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Spiced Whipped Cream:
Beat whipping cream, sugar,cinnamon, ginger, and nutmeg in bowl until peaks form. Spoon large dollops around edge of pie and serve.
Source:Lalime's Restaurant
Pumpkin Pie with Candied Pecans
For the candied pecans:
1/3 cup superfine sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 cups pecan halves
For the crust:
1 cup candied pecans
1 cup fine cinnamon graham
cracker crumbs
8 Tbs. (1 stick) unsalted butter,
melted
For the filling:
1 can (15 oz.) pumpkin puree
3 eggs, lightly beaten
3/4 cup heavy cream
2/3 cup firmly packed dark brown sugar
1 Tbs. cornstarch
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. vanilla extract
Sweetened whipped cream for serving
Freshly grated nutmeg for serving
Directions:
Preheat an oven to 350ºF. Lightly oil a rimmed baking sheet.
To make the candied pecans, over a plate, sift together the superfine sugar, cinnamon and nutmeg. Place the pecans in a colander and rinse under cold running water. Shake the colander to remove the excess water and toss the pecans in the sugar mixture, coating them evenly. Spread the nuts out on the prepared baking sheet in a single layer, separating any that are touching.
Bake the nuts until they are dry and the sugar has crystallized, about 25 minutes. Remove from the oven and let cool completely. Store in an airtight container at room temperature for up to 2 days.
To make the crust, place 1 cup of the candied pecans in a food processor and process until finely ground. Pour into a bowl and stir in the graham cracker crumbs and butter until all the ingredients are evenly moistened. Pour into a 9-inch pie dish and, using your fingers, press the mixture to cover the bottom and sides of the dish evenly. Set aside.
Preheat an oven to 325ºF.
To make the filling, in a large bowl, whisk together the pumpkin puree, eggs, cream, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves and vanilla extract until well combined. Pour the mixture into the prepared crust and smooth the top.http://www.blogger.com/img/blank.gif
Bake until a toothpick or thin skewer inserted into the center of the pie comes out clean, 50 to 60 minutes. Transfer to a wire rack and let cool completely.
Just before serving, garnish the edge of the pie with some of the remaining candied pecan halves. Cut the pie into wedges and place a slice on each plate. Top each serving with a spoonful of whipped cream. Sprinkle the whipped cream with a little nutmeg. Serve immediately.
Serves 8 to 10.
Source: Williams-Sonoma
Apple Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground allspice
1 1/4 teaspoon ground ginger
1 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamon (optional)
Add all spices to a small bowl and whisk together to mix well. Store in a covered container.
Makes about 1/3 cup.
If you don't have any pumpkin pie spice on hand you can easily mix up a batch.
Ground spices lose flavor quickly,the shelf live of most ground spices is between 3-6 months. This will keep up to 1 year if you keep it in the freezer.
Pumpkin Pie Spice
2 tablespoons ground cinnamon
1 tablespoon ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
Add all spices to a small bowl and whisk together to mix well. Store in a covered container.
Makes about 1/4 cup
Sara H. emailed me that she doesn't bake and needs and easy no bake dessert to take to her family Thanksgiving. Here is a simple no bake pumpkin pie recipe with a cream cheese layer from Keebler ( yes, as in those elves).
Double Layer Pumpkin Pie
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Source: Keebler
Servings: 8
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
3/4 cup cold milk
2 packages (4-serving size) vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 can (15 oz.) pumpkin (The puree, NOT the pie filling)
In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
Caramel Nut Tart
Source: Martha Stewart
Yield Makes 2 nine-inch tarts
All-purpose flour, for dusting
Pate Sucree
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract
Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool. Store in an airtight container up to 2 days.
Martha Stewart Living, November 1998
Firebird's Restaurant wasn't willing to share their salad dressing recipes but provided an alternative recipe. You'll find the salad dressing recipe following the salad recipe.
Firebird's Wood Fired Grill Spinach Salad
1 bag fresh baby spinach
4 hard boiled eggs
4 strips baked or microwaved bacon. applewood-smoked or maple.
1 package baby bella mushrooms
1 large red tomato
Separate fresh spinach onto 4 small plates or salad bowls.
Cut each egg into quarters and divide evenly.
Crumble or cut bacon into pieces and divide evenly.
Finely dice tomato and mushrooms and divide evenly.
Ingredients for Balsamic Vineagar Dressing:
Balsamic Vinegar (Invest and buy a good kind; you’ll notice the difference!)
Canola or Vegetable Oil
1 package garlic flavored Good Seasons Dressing
Follow measurement directions on package, starting with vineagar, water, oil and seasonings.
Shake well and refrigerate.
Pumpkin Roll Cake
Cake:
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar
Filling:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.
Source: Food Network
Mississippi Mud Cake
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa 4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted 1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting - recipe follows
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.
Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed
Source: Southern Living
Chocolate Frosting
1 (16-ounce) package powdered sugar, sifted 1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.
Southern Living
JUNE 2004
This has to be good if my husband likes it. He is strickly a 1000 Islands or Italian Dressing guy.
I have made just a couple of tiny changes from Cabot Cheese's recipe. I thinned my dressing with a bit of milk ( buttermlk would work great but I didn't have any on hand) in place of mayonnaise, used a bit more garlic and green onions.
You may want to double this recipe. It made enough for 4 salads.
This is adapted (just a teeny tiny bit) from Cabot Cheese
Cheddar Cheese Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
1 large or 2 small cloves garlic, minced
1/2 cup Cabot Regular Sour Cream
2 tablespoons milk or buttermilk
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
2 green onions, finely chopped
1 teaspoon salt
Freshly ground black pepper to taste
In bowl, combine oil, vinegar, lemon juice, mustard and garlic. Whisk together vigorously.
Fold in sour cream. Mix in milk; whisk again until thoroughly blended.
Stir in cheese and green onions. Stir in salt and season with freshly ground black pepper.
Pumpkin Pie Ice Cream with Pecan Praline
Source: LA Times
1/2 cup sugar
1 cup toasted pecan pieces
1 (15-ounce) can pumpkin puree
2 cups heavy cream
5 tablespoons dark brown sugar
2 tablespoons sugar
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
1/8 teaspoon ground cloves
Pinch of salt
Pecan Praline:
Line a (16- by 12-inch) jellyroll pan with buttered parchment paper. In a small saucepan, stir together the sugar and 2 tablespoons water and bring to a boil. Cook over medium-high heat, without stirring (but if the liquid colors unevenly, swirl the pan gently from time to time to distribute the color), until the mixture turns a dark mahogany, about 7 to 8 minutes. The process will go very quickly in the last minute. Watch carefully and when done, immediately remove the pan from the heat.
Quickly add the nuts to the hot caramel, swirl to coat and pour the mixture onto the buttered parchment paper, using a rubber or silicon spatula to scrape the mixture from the pan and spread the nuts in as close to a single layer as you can. Set aside to cool. Immediately run the saucepan under hot water to clean. If the caramel has set, fill the pan with water and bring it to a boil to dissolve the caramel, and clean.
When the poured-out praline is hard. It should look and feel like brown glass, pull it off of the parchment and flip it over. Using a big spoon, a hammer, a wooden mallet, or some other pounding tool, smash it into half-inch chunks. Don't crush it any finer; the smaller pieces will dissolve into the ice cream.
Ice Cream:
Whisk together the pumpkin, heavy cream, brown sugar, sugar, nutmeg, cinnamon, ginger, cloves and salt in a medium bowl until smooth.
Freeze the mixture in an ice cream maker, according to manufacturer's instructions. When it's almost frozen, add the praline pieces and continue freezing. Spoon the mixture into a container, seal tightly and freeze for at least 1 hour to allow the flavors to ripen. Let soften 5 to 10 minutes at room temperature before serving.
Left to right top row 1. Dry ingredients 2, Cutting in butter 3. Adding pumpkin,cream and vanilla Second row 4. Cut in half vertically 5. Cut dough in half horizontally 5. Make final diagonal cuts 6. Pumpkin Walnut Scones warm and ready to eat
Pumpkin Walnut Scones
Scones
1 1/2 cups flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
6 tablespoons cold butter-cubed
1/2 cup heavy cream
1/3 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 cup lightly toasted chopped walnuts
Topping
2 tablespoons milk or cream
2 tablespoon brown sugar
Preheat oven to 350 degrees.
Chop walnuts and spread on baking sheet in single layer.
Toast walnuts in oven for approximately 5 minutes, stirring once or twice during toasting. Remove from oven and set aside to cool.
Scones:
Mix flour, sugar, baking powder, baking soda, salt cinnamon, ginger, nutmeg and cloves in medium bowl.
Cut in butter until mixture resembles course crumbs. Add cream,pumpkin puree and vanilla extract. Stir just to moisten ingredients.
Fold in walnuts.
Turn dough onto a lightly floured surface. Knead mixture about 6-10 times to incorporate dry crumbs into mixture.
Pat dough out into rectangle about 1 inch think.
Cut dough in half vertically. Then cut the dough in half horizontally making four smaller rectangles. Cut each small rectangle in halve diagnally to make two "triangles" wedges per small rectangle. Cut remaining rectangles in half diagonally.
Places wedges on parchment lined baking sheet about 1 inch apart.
Brush top of scones with milk or cream and sprinkle brown sugar.
Bake at 425 degrees 10-12 minutes or until golden brown.
Cool on wire rack 5-10 minutes before serving.
From Taste of Home
Pumpkin Sheet Cake
24 Servings
Prep: 20 min. Bake: 20 min. + cooling
1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons Spice Island® Pure Vanilla Extract
4-1/2 cups confectioners' sugar
24 candy pumpkins
Cake:
In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Frosting:
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving.
Yield: 24 servings.
The Hotel Hershey Pumpkin Pear Soup
2 1/2 quarts of vegetable or chicken stock
1 carrot peeled and diced
6 ounces onion, peeled and diced
3 ounces celery, diced
1 clove garlic
1 ounce vegetable oil
3 ounces white wine (Chablis or Chardonnay)
SACHET
2 sprigs thyme
2 bay leaves
8 black peppercorns
6 parsley stems (if available)
1 oz salt (to taste)
1/8 teaspoon white pepper (to taste)
SPICES
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1/4 cup brown sugar
3 ounces maple syrup
1 pint heavy cream
5 pie pumpkins or kabocha pumpkin
2 bosc or anjou pears, peeled and cored
4 thyme sprigs
4 ounces unsalted butter
Salt as needed
1/8 teaspoon white pepper as needed
Cut pumpkins in half and remove seeds. Place cut side up on a 4-sided sheet pan; season with salt and pepper and fill with butter and thyme. Fill sheet pan with water and roast in 280 degree oven for 2 hours. Remove and peel skin off and remove thyme.
Glaze pears with butter, salt and pepper and roast on a separate sheet pan until tender. Cook the following over gentle heat partially covered: carrot, onion, celery and garlic in the oil until tender; add white wine and cook down.
Add vegetable stock and sachet of thyme, bay leaf, peppercorn, and parsley stems. Simmer 15 minutes, add pumpkin and cook another 15 minutes. Remove sachet. Add pears and puree all with submersible blender until smooth.
Season with spices, brown sugar and maple syrup to taste. Add heavy cream to finish and adjust seasoning as needed.
Source: The Hotel Hershey
Maggiano's Little Italy Pumpkin Cheesecake
Source: Maggiano's Little Italy
Crust:
24 ginger snaps
3 Tbsp sugar
1/4 Cup butter
Filling:
24 oz. cream cheese
15 oz. pumpkin filling
4 eggs
2 Tbsp Flour
1 cup brown sugar
1/3 cup granulated sugar
1 tsp cinnamon
1 tsp vanilla
1 tsp pumpkin pie spice
1/2 tsp grated orange peel
Praline Topping:
1 1/2 cup brown sugar
1 cup chopped pecans
1/2 cup butter
4 Tablespoons flour
Cinnamon Whipped Cream
1 pint heavy cream
2 Tablespoons powdered sugar
1/2 tsp vanilla
1/4 tsp cinnamon
Garnish
1 Tablespoon Sugared Pecans (recipe follows)
Preheat oven to 325 degrees.
Spray 10 inch spring form pan with vegetable oil spray and line bottom with circle of parchment.
FOR CRUST:
Put cookies in food processor and process until fine crumbs.
Mix crumbs with butter and press into a 10 inch spring form pan.
FOR FILLING:
Blend all ingredients with a hand mixer until smooth.
Pour the filling into the pan on top of the crust.
Pour into pan.
PRALINE TOPPING:
Add all ingredients for topping into bowl mix until mixture resembles large crumbs.
Sprinkle praline on top of cake.
BAKING:
Bake at 325 degrees for 45 minutes, or until sides pull away but the center is not firm.
Cake will look moist when it comes out of the oven but should be completely set.
WHIPPED CREAM:
Whip cream with whip attachment until thick. Add remaining ingredients and whip until stiff.
To Serve:
Top cheesecake slice with dollop of whipped cream and sprinkle with 1 tablespoon sugared pecans, if using.
SUGARED PECANS
Makes 2 cups
1 egg white, lightly beaten
2 cups pecans
1/4 cup sugar
1 tablespoon, cinnamon
Preheat oven to 300 degrees.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly. Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300 degrees for 30 minutes.
These sound interesting, no proofing, no rising and ready in about 45 minutes.
Source: Fine Cooking
Fine Cooking's Fastest Cinnamon Buns
Cooking spray for the pan.
For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
For the filling:
3/4 oz. (1-1/2 Tbs.) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1 cup (4 oz.) chopped pecans
For the glaze:
2-1/2 oz. (scant 2/3 cup) confectioners' sugar
2 to 3 Tbs. cold whole or low-fat milk
1 tsp. pure vanilla extract
Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
Make the dough:
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.
Make the filling:
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.
Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
Make the glaze:
Glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
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