Holy Shit, Thanksgiving Is Next Week..
- Thread starter KravMaga
- Start date
Garlic Mashed Potatoes with Smoked Gouda and Chiveshuskie said:
Avoid using unusually large garlic cloves, which will not soften adequately during toasting. Yukon Gold, red, russet, or white potatoes can be used--each turns out a different texture. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup, and mash the garlic to a paste with a fork before you add it to the potatoes. In this variation, smoked Gouda and chives give the garlic mashed potatoes an irresistible flavor.
Serves 4 22 cloves garlic (small to medium-large, about 3 ounces, or 2/3 cup), from 2 medium heads garlic, skins left on
2 pounds potatoes , unpeeled and scrubbed
8 tablespoons unsalted butter (1 stick), melted
1 cup half-and-half , (warm)
1 1/4 teaspoons table salt
Ground black pepper
4 ounces smoked Gouda , grated (1 cup)
3 tablespoons chopped fresh chives
1. Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and, with paring knife, cut off woody root end (see illustration 1, below). Set aside.
2. While garlic is toasting, place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.
3. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife (illustration 2, below). Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer along with peeled garlic (illustration 3). Process or rice potatoes into saucepan.
4. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half and Gouda chese; set pot over low heat and stir until cheese is melted and incorporated. Stir in chives and salt and pepper to taste. Serve immediately.
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Broccoli Casserole
1 medium onion chopped
2 packages frozen chopped broccoli
1 stick butter or margarine
2 cans Cheddar cheese soup
12 ounces milk
Salt and pepper to taste
Dash or garlic powder
2 cups herb-seasoned croutons
1 cup Cheddar cheese, grated
½ cup Parmesan cheese, grated
Boil one medium onion, chopped up, with two packages of frozen chopped broccoli until tender, then drain and place in a buttered casserole.
In a separate pan heat a stick of butter or margarine, two cans of Cheddar soup and a cup and a half of milk, salt and pepper to taste, and a dash of garlic powder and blend the sauce until smooth.
Pour the sauce over the broccoli and onion mixture and fold in two cups of herb-seasoned croutons along with a cup of grated Cheddar cheese for added flavor.
Sprinkle the casserole with grated Parmesan cheese and bake until the top browns, approximately 30 minutes, in a pre-heated 350-degree oven.
The casserole should be allowed to cool before you try to carry it, so time yourself to allow 15 to 20 minutes before you must leave home.
1 medium onion chopped
2 packages frozen chopped broccoli
1 stick butter or margarine
2 cans Cheddar cheese soup
12 ounces milk
Salt and pepper to taste
Dash or garlic powder
2 cups herb-seasoned croutons
1 cup Cheddar cheese, grated
½ cup Parmesan cheese, grated
Boil one medium onion, chopped up, with two packages of frozen chopped broccoli until tender, then drain and place in a buttered casserole.
In a separate pan heat a stick of butter or margarine, two cans of Cheddar soup and a cup and a half of milk, salt and pepper to taste, and a dash of garlic powder and blend the sauce until smooth.
Pour the sauce over the broccoli and onion mixture and fold in two cups of herb-seasoned croutons along with a cup of grated Cheddar cheese for added flavor.
Sprinkle the casserole with grated Parmesan cheese and bake until the top browns, approximately 30 minutes, in a pre-heated 350-degree oven.
The casserole should be allowed to cool before you try to carry it, so time yourself to allow 15 to 20 minutes before you must leave home.
bordendazed
Really Experienced
- Joined
- Aug 16, 2002
- Posts
- 200
A Quarter Pounder with cheese, a medium fries, and a small Coke.
Nothing better on a cold Thanksgiving evening.
Nothing better on a cold Thanksgiving evening.
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
bordendazed said:
oddly, right now that sounds realllllly good.
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Mashed and Browned Red Skinned Potatoes with Garlic
1 lb small red-skinned potatoes, washed, and halved
3 tablespoons olive oil
3 cloves garlic, peeled and minced
salt & pepper to taste
1 tablespoon snipped fresh chives
Cook the potatoes in boiling water for 15 to 20 minutes until fork-tender. Drain, return them to the pan, and cover. Set aside.
Heat the oil in a cast-iron skillet until hot. Then remove from the heat and add the garlic and potatoes.
Gently mash the potatoes into the hot oil and garlic.
Return the skillet to the heat and cook over a low heat until the potatoes are browned.
Season with salt and pepper.
Scrape the mixture from the bottom of the skillet and transfer it to a serving plate.
Garnish the potatoes with the snipped chives and serve.
Serves 4
1 lb small red-skinned potatoes, washed, and halved
3 tablespoons olive oil
3 cloves garlic, peeled and minced
salt & pepper to taste
1 tablespoon snipped fresh chives
Cook the potatoes in boiling water for 15 to 20 minutes until fork-tender. Drain, return them to the pan, and cover. Set aside.
Heat the oil in a cast-iron skillet until hot. Then remove from the heat and add the garlic and potatoes.
Gently mash the potatoes into the hot oil and garlic.
Return the skillet to the heat and cook over a low heat until the potatoes are browned.
Season with salt and pepper.
Scrape the mixture from the bottom of the skillet and transfer it to a serving plate.
Garnish the potatoes with the snipped chives and serve.
Serves 4
Last edited:
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Marinated Mushrooms A' L'italienne
2 cups mushrooms, halved
1/4 cup anchoyade oil
1/4 cup balsamic vinegar
1 garlic clove, finely chopped
1/4 cup italian parsley, chopped
salt and ground pepper to taste
In a skillet, saute' the mushrooms in Anchoyade Oil for 1 minute over high heat. Deglaze with the balsamic vinegar, and reduce by half (approximately 2 minutes). Place the mushrooms in a large salad bowl, and incorporate the garlic and parsley. Combine, and marinate for approximately 1 hour in the fridge.
Serves 4.
2 cups mushrooms, halved
1/4 cup anchoyade oil
1/4 cup balsamic vinegar
1 garlic clove, finely chopped
1/4 cup italian parsley, chopped
salt and ground pepper to taste
In a skillet, saute' the mushrooms in Anchoyade Oil for 1 minute over high heat. Deglaze with the balsamic vinegar, and reduce by half (approximately 2 minutes). Place the mushrooms in a large salad bowl, and incorporate the garlic and parsley. Combine, and marinate for approximately 1 hour in the fridge.
Serves 4.
Angeline
Poet Chick
- Joined
- Mar 11, 2002
- Posts
- 27,416
Sourdough and Corn Pudding
3 cups half-and-half
2 eggs
1/3 cup sugar
2 teaspoons salt
25 grinds black pepper
2 sourdough loaves, torn into bite size chunks (about 1 pound)
1/2 stick butter
1 large onion, finely diced
1 cup stalks celery, thinly sliced
1/4 cup all-purpose flour
2 cups chicken stock, low sodium, free range, warm or room temperature
6 (15-ounce) cans corn, drained (or substitute frozen corn, which I prefer)
Preheat oven to 350 degrees F.
In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread. Pour into greased 13 by 9-inch pan. Bake for 45 minutes.
3 cups half-and-half
2 eggs
1/3 cup sugar
2 teaspoons salt
25 grinds black pepper
2 sourdough loaves, torn into bite size chunks (about 1 pound)
1/2 stick butter
1 large onion, finely diced
1 cup stalks celery, thinly sliced
1/4 cup all-purpose flour
2 cups chicken stock, low sodium, free range, warm or room temperature
6 (15-ounce) cans corn, drained (or substitute frozen corn, which I prefer)
Preheat oven to 350 degrees F.
In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread. Pour into greased 13 by 9-inch pan. Bake for 45 minutes.
Angeline
Poet Chick
- Joined
- Mar 11, 2002
- Posts
- 27,416
Whipped Sweet Potatos with Bananas and Honey
(You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.)
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped
Preheat the oven to 375 degrees F.
Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
(You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.)
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped
Preheat the oven to 375 degrees F.
Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
Angeline
Poet Chick
- Joined
- Mar 11, 2002
- Posts
- 27,416
Pumpkin Gingersnap Pie
2 teaspoons pumpkin pie spice
1 (3 3/4-ounce) package cook-and-serve vanilla pudding
1 1/2 cups half-and-half
1/2 cup canned pumpkin
1/2 cup heavy cream
1 cup coarsely crushed gingersnaps
3/4 cup chopped pecans
Graham cracker pie crust, recipe follows
Gingersnap crumbs, for garnish
Whipped cream, for garnish
In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
Graham Cracker Pie Crust:
1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
2 teaspoons pumpkin pie spice
1 (3 3/4-ounce) package cook-and-serve vanilla pudding
1 1/2 cups half-and-half
1/2 cup canned pumpkin
1/2 cup heavy cream
1 cup coarsely crushed gingersnaps
3/4 cup chopped pecans
Graham cracker pie crust, recipe follows
Gingersnap crumbs, for garnish
Whipped cream, for garnish
In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
Graham Cracker Pie Crust:
1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Roast Turkey with Bread Stuffing
1 14-lb turkey
For marinating the turkey:
5 tablespoons onion powder
5 tablespoons garlic powder
5 tablespoons paprika
2 teaspoons salt
1 teaspoon pepper
For the bread stuffing:
5 tablespoons corn oil
3 cups chopped onion
1 cup celery, chopped into 1/2 inch pieces
1 cup carrots, chopped into 1/4 inch pieces
4 cups scrubbed mushrooms, chopped into 3/4 inch pieces, 1/4 inch thick
10 cups looselt packed, cubed french or italian bread
2 tablespoons poultry seasoning
2 tablespoons fresh dill
5 eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
vegetable oil
Wash the turkey thoroughly in cold water, and clean out its cavity. In a bowl, combine onion powder, garlic powder, paprika, salt, and pepper; mix thoroughly. Dredge the turkey (outside only) in this mixture, making sure all parts are well covered. Place in a dish covered with aluminum foil, and refrigerate overnight.
Preheat over to 375*. Heat 2 tablespoons of the corn oil in a large skillet, and saute' onions until brown. Remove with a slotted spoon to a large bowl. Add 1 tablespoon corn oil to skillet, and saute' celery and carrots until crisp and lightly browned. Remove with a slotted spoon to bowl with onion. Add remaining 2 tablespoons corn oil to skillet, and brown mushrooms. Remove with a slotted spoon to bowl with onions.
Place bread cubes in a colander, run cool water over them to soften, and squeeze out excess liquid. Add bread to bowl with sauteed vegetables, and mix thoroughly.
Stuff the mixture into the cavity of the turkey. Don't pack it in too tightly, because it will expand a bit during the cooking process. Tie legs together with string, and skewer or sew the cavity skin closed. Place in a baking pan with 2 inches of water. Bakem breast up, for 4 1/2 to 5 hours (or until the turkey is nicely browned and the legs move easily up and down.) Bste every 20 minutes with pan juices (since there won't be much in the way of pan juices after the first 20 minutes, you can use vegetable oil instead for the first basting). Place extra stuffing in a separate baking dish (see note below), and bake it along with turkey (for 75 minutes only; then refrigerate until needed), spooning pan juices on it every 20 minutes (when you're basting the turkey) to keep it moist. Before serving, combine stuffing cooked outside the turkey with stuffing cooked inside it, add pan juices, adjust salt to taste, mix thoroughly, and warm briefly on stove.
NOTE: Use a deep dish--rather than a large, shallow one--to bake extra stuffing. The outside will form a delicious crust in relation to stuffing.
Serves 8.
1 14-lb turkey
For marinating the turkey:
5 tablespoons onion powder
5 tablespoons garlic powder
5 tablespoons paprika
2 teaspoons salt
1 teaspoon pepper
For the bread stuffing:
5 tablespoons corn oil
3 cups chopped onion
1 cup celery, chopped into 1/2 inch pieces
1 cup carrots, chopped into 1/4 inch pieces
4 cups scrubbed mushrooms, chopped into 3/4 inch pieces, 1/4 inch thick
10 cups looselt packed, cubed french or italian bread
2 tablespoons poultry seasoning
2 tablespoons fresh dill
5 eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
vegetable oil
Wash the turkey thoroughly in cold water, and clean out its cavity. In a bowl, combine onion powder, garlic powder, paprika, salt, and pepper; mix thoroughly. Dredge the turkey (outside only) in this mixture, making sure all parts are well covered. Place in a dish covered with aluminum foil, and refrigerate overnight.
Preheat over to 375*. Heat 2 tablespoons of the corn oil in a large skillet, and saute' onions until brown. Remove with a slotted spoon to a large bowl. Add 1 tablespoon corn oil to skillet, and saute' celery and carrots until crisp and lightly browned. Remove with a slotted spoon to bowl with onion. Add remaining 2 tablespoons corn oil to skillet, and brown mushrooms. Remove with a slotted spoon to bowl with onions.
Place bread cubes in a colander, run cool water over them to soften, and squeeze out excess liquid. Add bread to bowl with sauteed vegetables, and mix thoroughly.
Stuff the mixture into the cavity of the turkey. Don't pack it in too tightly, because it will expand a bit during the cooking process. Tie legs together with string, and skewer or sew the cavity skin closed. Place in a baking pan with 2 inches of water. Bakem breast up, for 4 1/2 to 5 hours (or until the turkey is nicely browned and the legs move easily up and down.) Bste every 20 minutes with pan juices (since there won't be much in the way of pan juices after the first 20 minutes, you can use vegetable oil instead for the first basting). Place extra stuffing in a separate baking dish (see note below), and bake it along with turkey (for 75 minutes only; then refrigerate until needed), spooning pan juices on it every 20 minutes (when you're basting the turkey) to keep it moist. Before serving, combine stuffing cooked outside the turkey with stuffing cooked inside it, add pan juices, adjust salt to taste, mix thoroughly, and warm briefly on stove.
NOTE: Use a deep dish--rather than a large, shallow one--to bake extra stuffing. The outside will form a delicious crust in relation to stuffing.
Serves 8.
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
KravMaga said:
haha. oops. meant mashed*
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Dinner Rolls
1 cup warm water
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups unbleached all-purpose flour
additional melted butter (optional)
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 13 x 19 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat over to 375*. Bake until rolls are golden-beown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Makes 2 dozen rolls.
1 cup warm water
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups unbleached all-purpose flour
additional melted butter (optional)
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 13 x 19 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat over to 375*. Bake until rolls are golden-beown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Makes 2 dozen rolls.
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Blueberry Streusel Cobbler
1 pint fresh or frozen blueberries
1 (14 ounce) can Eagle Brand sweetened condensed milk
2 teaspoons grated lemon peel
2/3 cup plus 2 tablespoons cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packaged brown sugar
1/2 cup chopped nuts
vanilla ice cream
blueberry sauce (recipe follows)
Preheat over to 325*. In bowl, combine blueberries, Eagle Brand, and peel.
In large bowl, but 3/4 cip butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and Blueberry Sauce. Refrigerate leftovers.
Blueberry Sauce:
In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot.
Makes 8 to 12 servings.
1 pint fresh or frozen blueberries
1 (14 ounce) can Eagle Brand sweetened condensed milk
2 teaspoons grated lemon peel
2/3 cup plus 2 tablespoons cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packaged brown sugar
1/2 cup chopped nuts
vanilla ice cream
blueberry sauce (recipe follows)
Preheat over to 325*. In bowl, combine blueberries, Eagle Brand, and peel.
In large bowl, but 3/4 cip butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and Blueberry Sauce. Refrigerate leftovers.
Blueberry Sauce:
In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot.
Makes 8 to 12 servings.
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Frosted Cranberry-Cherry Pie
1 pkg (15 oz) Pillsbury refrigerated pie crusts, softened as directed on pkg
1 can ( 21 oz) cherry pie filling
1 can (16 oz) whole berry branberry sauce
3 tbsp cornstarch
1/4 teaspoon ground cinnamon
1/2 cup powdered sugar
1 tablespoon light corn syrup
2 to 3 teaspoon water
1/4 cup sliced almonds, if desired
Heat over to 425*. Make pie crust as directed on package for two-crust pie using 9-inch glass pie plate.
Combine pie filling, cranberry sauce, cornstarch and cinnamon in large bowl; spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake 35 to 45 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning.
Remove pie from over. Immediately combine powdered sugar, corn syrup and enough water for desired drizzling consistency in small bowl. Drizzle glaze over hot pie. Decorate or sprinkle with almonds. Cool at least 1 hour before serving.
Makes 8 servings.
1 pkg (15 oz) Pillsbury refrigerated pie crusts, softened as directed on pkg
1 can ( 21 oz) cherry pie filling
1 can (16 oz) whole berry branberry sauce
3 tbsp cornstarch
1/4 teaspoon ground cinnamon
1/2 cup powdered sugar
1 tablespoon light corn syrup
2 to 3 teaspoon water
1/4 cup sliced almonds, if desired
Heat over to 425*. Make pie crust as directed on package for two-crust pie using 9-inch glass pie plate.
Combine pie filling, cranberry sauce, cornstarch and cinnamon in large bowl; spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake 35 to 45 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning.
Remove pie from over. Immediately combine powdered sugar, corn syrup and enough water for desired drizzling consistency in small bowl. Drizzle glaze over hot pie. Decorate or sprinkle with almonds. Cool at least 1 hour before serving.
Makes 8 servings.
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Old-Fashioned Pumpkin Pie
1 Pillsbury refrigerated pie crust (from 15 oz pkg), softened as directed on pkg
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 can ( 15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs, beaten
1/2 cup whipped cream, whipped
Heat over to 425*. Make pit crust as directed on package for one-crust filled pie using 9-inch glass pie plate.
Combine remaining ingredients except whipped cream in large bown until well blended. Pour into crust-lined pan.
Bake 15 minutes. Reduce over temperature to 350*; bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until serving time. Just before serving, top with whipped cream. Store in refrigerator.
Makes 8 servings.
1 Pillsbury refrigerated pie crust (from 15 oz pkg), softened as directed on pkg
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 can ( 15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs, beaten
1/2 cup whipped cream, whipped
Heat over to 425*. Make pit crust as directed on package for one-crust filled pie using 9-inch glass pie plate.
Combine remaining ingredients except whipped cream in large bown until well blended. Pour into crust-lined pan.
Bake 15 minutes. Reduce over temperature to 350*; bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until serving time. Just before serving, top with whipped cream. Store in refrigerator.
Makes 8 servings.
pinkstarfish
is from the sun
- Joined
- Oct 31, 2003
- Posts
- 26,056
Delicacy said:
Lovely!
Where's the turkey?
BreeCarter
Triple Threat
- Joined
- Sep 13, 2006
- Posts
- 1,392
Original Ranch Mashed Potatoes
1 packet Hidden Valley Original Ranch Dressing Mix
4 cups unsalted mashed potatoes, with or without skins
Add dressing mix to potatoes; stir well. Serve with butter or margarine (if desired).
Makes 4 servings.
1 packet Hidden Valley Original Ranch Dressing Mix
4 cups unsalted mashed potatoes, with or without skins
Add dressing mix to potatoes; stir well. Serve with butter or margarine (if desired).
Makes 4 servings.
Similar threads
