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Cupcakes
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Cupcakes
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Nov 26 2008, 9:26 PM EST by
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Thread started: Nov 26 2008, 9:26 PM EST
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Awesome, Stef! I'm all about cupcakes for Thanksgiving.
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Pumpkin Pie
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Pumpkin Pie
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Nov 26 2008, 11:48 AM EST by
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Thread started: Nov 26 2008, 11:48 AM EST
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About 15 years ago, we went to a friend's dad's farm, where he was raising pumpkins. We were able to bring home A LOT; after Halloween I was trying to figure out what to do with all of them. I ended up cooking and freezing them, and a tradition was born.
Every November 1st I cook the Halloween pumpkin (usually just one nowadays) and use it for the Thanksgiving pies.
2 deep-dish pie shells (homemade or purchased)
3 eggs
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3 cups pumpkin puree
3 1/3 cups evaporated milk
Preheat oven to 425 degrees. In a medium bowl, combine eggs, sugar, cinnamon, nutmeg, salt, cloves, and ginger. Beat with a wire whip or rotary beater until smooth. Add pumpkin. Mix well. Gradually stir in milk. Pour into unbaked pie shells. Bake 15 minutes. Reduce heat to 350 degrees. Bake 40 to 45 minutes longer until filling is set. Cool slightly. Serve warm or cooled with whipped cream. Makes 8 servings.
Note--one year I forgot to buy canned evaporated milk, and substituted reconstituted nonfat dry milk (double-strength). No one noticed, so now that's what I use.
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RanDBee |
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Good Eats Turkey
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Turkey
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Nov 25 2008, 11:52 PM EST by
RanDBee |
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Thread started: Nov 25 2008, 11:52 PM EST
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I made it two years ago, and it turned out great...may make it again this year!
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cranberries
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Cranberries
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Nov 25 2008, 2:45 PM EST by
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Thread started: Nov 25 2008, 2:45 PM EST
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i like my cranberries best in the compost bin. YECCHHH!!!
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My Dad's Famous Caramel Pie Recipe
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Desserts
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Nov 25 2008, 1:51 PM EST by
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Thread started: Nov 25 2008, 1:51 PM EST
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1 can Eagle Brand milk (no substitutes, must be Eagle Brand)
1 prepared graham cracker pie crust
2-3 bananas (not overly ripe)
Cool Whip (small size)
5-6 maraschino cherries
handful of pecan pieces
Large size Hershey Chocolate bar
Preparation (allow 4 hours--the night before you need the pie)
The evening before you need the pie, remove the wrapper from the Eagle Brand milk and put the can in a pot of SLOWLY boiling water. (The can should not be opened or
punctured in any way.) Be sure to keep the can covered with water and SLOWLY boil it for 4 hours. After 4 hours, remove the can and let it cool overnight to room temperature.
Assembly (allow 10-15 minutes)
Place ¼ inch thick slices of bananas over the bottom of the pie shell, covering the entire bottom with one layer (do not layer up the sides of the shell). Open the can of Eagle milk. You'll find it has turned a nice caramel color and has thickened to the point where you'll have to use a spoon to get it out of the can. Cover the bananas with the caramelized milk (spread the entire can evenly). Cover the caramel with Cool Whip (be generous and use lots of Cool Whip). Cut the Maraschino cherries into pieces and sprinkle the pieces around the Cool Whip. Sprinkle the pecan pieces around the Cool Whip. Finally, using a vegetable peeler, shave strips off the edge of the Hershey bar and sprinkle the shavings around the Cool Whip. Refrigerate until serving time.
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Cranberry Jello
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Salads
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Nov 25 2008, 11:18 AM EST by
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Thread started: Nov 25 2008, 11:18 AM EST
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This is a recipe my Mom made for holiday dinners. She's been gone for more than 20 years, but I still think of her when I make it.
I don't think they'd let me in the door if I didn't bring it for Thanksgiving!
1 large box red jello
2 cups boiling water
2 (15-16 oz.) cans cranberry sauce
2 (16 oz.) cans crushed pineapple
1/2 cup chopped nuts
2 (8 oz.) cream cheese
2 pkg. Dream Whip, prepared according to package directions
2 cups miniature marshmallows
Dissolve jello in water in 13x9 pan. Add cranberry sauce and stir till dissolved. Add crushed pineapple and nuts. Refrigerate till firm. Beat cream cheese until soft. Add Dream Whip into cheese. Add marshmallows. Spread mixture on top of firmed jello. Refrigerate at least 2 hours.
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Thanksgiving fun
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Thanksgiving Fun
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Nov 25 2008, 8:26 AM EST by
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Thread started: Nov 24 2008, 6:55 PM EST
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Many years ago (1960's) we decided to have a real Thanksgiving.
We had all the kids make hats out of newspaper and construction paper for the pilgrams and feathers for the indians. Then as each guest arrived we gave them one to wear.
Seeing Uncle Butchie in a Pilgram hat was funny! We really enjoyed that Thanksgiving
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Last Reply:
RE: Thanksgiving fun
By: ,
Nov 25 2008, 8:26 AM EST
"Many years ago (1960's) we decided to have a real Thanksgiving.
We had all the kids make hats out of newspaper and construction paper for the pilgrams and feathers for the indians. Then as each guest arrived we gave them one to wear.
Seeing Uncle Butchie in a Pilgram hat was funny! We really enjoyed that Thanksgiving
" That's adorable! What a great idea for families with lots of kids gathered. Maybe you should do it again this year!
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My Moms Sausage stuffing
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Stuffing
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Nov 24 2008, 11:44 AM EST by
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Thread started: Nov 24 2008, 11:44 AM EST
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6 cups small cubed bread (sour dough is great!) or 1 bag of cubed herb stuffing mix (omit oregano, basil and thyme)
2 cups turkey or chicken broth (more as needed)
4 tbs. Butter
1 cup each chopped celery and onion
2 cups sliced mushrooms
1 lbs Italian sausage
2 cloves garlic
1 bunch chopped parsley
1 tsp. each oregano, basil, thyme
Salt and pepper to taste
Toast Bread cubes in 350 oven until dry and lightly colored poor into large mixing bowl. (If using bagged stuffing cubes omit this step)
Slice sausage and brown in large skillet, poor on top of bread. Place butter, onion, celery and garlic in skillet and cook until wilted. Add mushrooms and cook 5 minutes then add broth and heat through. Season mixture with salt and pepper to taste. Poor the skillet on top of bread and sausage, add parsley and other herbs. Stir to combine. Makes enough stuffing for a 14 lb bird. Or stuffing can be cooked in the oven at 350 for 45 minutes.
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