‘Thanksgiving’

Pumpkin Pie

Pumpkin_Pie

 

 

Oven 425 F – 350 F

Serves 8

1 (15 oz) can pumpkin

1 cup evaporated milk

½ cup heavy cream

¼ cup brown sugar

½ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1/8 tsp ground cloves

 

Blend well.

2 eggs

Beat in a small bowl and add to the mix. Blend on med-high for 2 minutes.

 

Single pie crust

Pour into an unbaked single crust pie shell. Cover the edge of the crust with a long strip of foil. Bake at 425 F for 15 minutes. Turn down to 350 F for about 25 minutes. Remove the foil and continue to bake until the pumpkin is set. Insert a knife in the center; the pumpkin is done when the knife comes out clean. Cool to room temperature. Cover the pie tightly with wax paper and plastic wrap. Store leftovers in the refrigerator up to one week.

 

Whipped Cream

Serve with whipped cream.

 

My favorite breakfast is pumpkin pie on the day after Thanksgiving!

Pumpkin Cakes

 

 
 

Oven 350 F

Yields: 2 dozen

4 eggs

1 2/3 cup sugar

2/3 cup canola oil

 

 

Beat together on high speed for a minute.

1 (15 oz) can pumpkin

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

 

Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.Line a cupcake pan with baking papers. Fill the cups half full. Bake 15 minutes until the center is dry and springs back to the touch. 

If preferred, bake in a 9×13 baking pan and cut into bars.

When cool, frost with Vanilla Buttercream Frosting.

Turkey Breast with Gravy

 

 

Oven 325 F

1 whole or half turkey breast with bone

2 Tbsp olive oil

1 Tbsp Provence or Italian herb mix

Rinse the turkey breast with cold water. Place in the center of a large piece of aluminum foil.  Drizzle with olive oil and sprinkle with herbs.

 

Fold up the foil over the turkey and seal tightly all around. Place in a shallow baking pan. Bake a whole turkey breast at 325 F for 2 ½ hours. Bake a half breast for about 2 hours. Insert a meat thermometer directly through the foil to test for doneness.

 

Remove from the oven and let stand without opening the foil for 15 minutes.

 

For the gravy:

Swanson’s chicken broth (if needed)

¼ cup flour

½ cup hot water

1 tsp salt

Pinch of pepper

Open one end of the foil and pour the broth into a medium saucepan. If you have less than 3 cups of broth, add chicken broth.

 

Place the hot water in a tall drinking glass. Add the flour and stir vigorously with a fork until smooth. Add more water if needed to the consistency of a milkshake.

 

Bring the broth to a full boil. Add the salt & pepper. Use a wire whisk to quickly mix the gravy while slowly adding the flour paste. Keep mixing fast until the gravy comes to a boil, then turn off the heat.

 

Sticky Buns

 

 
 

Oven 350 F

Yields 2 dozen

1 ½ cups warm water

  ½ cup sugar

1 tsp salt

¼ cup shortening

 

 

 

Mix ingredients in a large bowl with a mixer. Make sure the warm water is less than 115 F or it will kill the yeast.
2 pkgs yeast

  ½ cup warm water

 

 

 

In a separate small bowl or cup, mix the water and yeast with a fork until dissolved. Add to the batter. 
1 egg  Add to batter and mix well.  

 

5 cups flour

Add half the flour and mix well with the mixer.  Add the rest of the flour and mix well. Place the dough in a greased bowl, cover with a towel and set in a warm place to rise for about one hour.

 

¼ cup flour Sprinkle the flour on the countertop in a 12” circle. Turn out the dough onto the flour.  Knead the dough 12 times. Form the dough into 2” balls. Place on a lightly greased baking sheet. Cover with a towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 10-12 minutes until golden brown. Cool.

 

Buttercream icing: 

 ¼ cup (1/2 stick) butter

2 cups Domino’s powdered sugar

½  tsp vanilla

1 Tbsp milk

A little warm water

 

 

 

Soften the butter in the microwave on the defrost setting, but don’t let it melt.  Mix all ingredients with the mixer.  Add a few drops of warm water at a time and mix well to thin the icing to the spreading consistency.

Frost the buns and serve. Make sure you have enough for seconds for everyone!

Granny’s Jello

1 large (6 oz) pkg Strawberry Jello

2 cups boiling water

 

Dissolve the Jello in boiling water.

1 ½ cups vanilla ice cream

 

Add the ice cream. Beat vigorously with a wire whip to blend well. Pour into a Jello mold or medium bowl. Chill overnight. Dip the mold in hot water for 10 seconds to release and turn over on to a plate.

Granny Hehn’s  pink Jello was always a favorite of the kids.

Corn Pudding

Corn Pudding

 

Oven 350 F

Serves 8

2 eggs

1 cup heavy cream

1 tsp salt

 

Beat until smooth.

4 cups frozen corn

1 (4 oz) can chopped green chilies, well drained

 

Thaw the corn to room temperature. Add corn and chilies to the cream mix.

  

¼ cup (1/2 stick) butter

Melt the butter in a shallow 9-10” casserole dish or square glass pan in the microwave.  Add the corn mixture. Bake at 350 F for 30-45 minutes until golden brown on top and set in the center.

 

Stuffing

Stuffing

 

 

Oven 350 F

Serves 4-5

½ cup chopped onion

1 cup chopped celery

1 cup chopped apple

¼ cup (1/2 stick) butter

1 cup chicken broth

 

Chop onion fine into 1/4″ bits. Cut the apple into quarters and core the seeds, leave the skin. Chop the apple and celery into 1/2″ bits.  Place ingredients in a large glass bowl and microwave 2 minutes on high.

 

1 (8 oz) bag Pepperidge Farms Herb Seasoned Stuffing ~ 4 cups

 

Place the stuffing crumbs in a large bowl. Add the vegetable mixture.

1 egg

1 tsp sage

Add the egg and sage. Mix well until all of the stuffing is moist.

Place in a greased casserole dish. Cover with a lid or foil. Bake 40 minutes at 350 F.

 

This is Fred’s favorite holiday dish; he calls it “Filling”. Is that a Philadelphia thing?  I double this recipe for turkey dinners. You may substitute your own freshly made bread crumbs. To 4 cups of breadcrumbs, add 1 Tbsp Provence Herb mix and 1 tsp salt.

Terie’s Sweet Potatoes

Sweet Potatoes

 

Oven 350 F

4-6 medium sweet potatoes

Peel the potatoes and chop into 2“ pieces. Place them in a greased casserole dish or square cake pan.

 

½ cup butter (1 stick)

½ cup brown sugar

Melt the butter in the microwave, mix in the brown sugar and pour over the potatoes. Cover and bake at 350 for an hour or so.

 

Terie makes this dish in the crockpot with lots of butter!