allwildgirl
Cathlete
All those yummy recipes people are talking about in the Turkey Day specialty thread need to be posted so we can all share the joy.
So come on. Get posting
So come on. Get posting
Turkey Day Recipes - post 'em here
- Thread starter allwildgirl
- Start date
macska
Cathlete
Well, it is not too healthy, but always a big hit in our house -- Pineapple Bread. It goes wonderful with the turkey.
1/2 cup butter
1 15 oz can of crushed pineapple
5 slices of bread (ripped apart into tiny pieces)
4 whole eggs
1 cup sugar
Just mixed them real good, and bake it on 350' until golden brown.
Really very yummy.
PS. I tried it in the past w/ only egg beater and whole grain cereal instead of white bread but it is just not that good that way.
1/2 cup butter
1 15 oz can of crushed pineapple
5 slices of bread (ripped apart into tiny pieces)
4 whole eggs
1 cup sugar
Just mixed them real good, and bake it on 350' until golden brown.
Really very yummy.
PS. I tried it in the past w/ only egg beater and whole grain cereal instead of white bread but it is just not that good that way.
Whoops, I started a thread too....
Here is the famous pumpkin pie. I wish I could say that I invented it, but I have improved it. This recipe is for a single crust, regular pie. If you have a deep dish, double everything including the crust and make it deep dish. You will have to bake it longer if you do this, and cover the edges with foil halfway through. Enjoy!!!
I never make the decorative nuts, but they do sound good. It is WAY OK to use a premade crust for this, but once you learn how to make a crust, they are pretty easy and you can use your own crust recipe if you have one.
Pumpkin Praline Pie
From Beth Ann Woodward, Winner of GMA’s pie contest
Ingredients for the Crust
1 cup all-purpose flour, sifted
1/2 tsp salt
1/3 cup amd 1 tbsp shortening - or - 1/3 cup and 1 tbsp. lard
2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)
or store-bought refrigerated crust. Beth prefers Pillsbury
Directions
1. Pre heat oven to 375 degrees F. and use a 9-inch deep dish-glass pie
plate. (**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until mixture
resembles crumbs. (It will look like cornmeal. Add ice water (it must be
very cold) one tablespoon at a time, tossing lightly. Dough should be just
moist enough to hold together in a ball. Make sure it is not sticky. Form
into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into
10-inch circle, rolling from the center out. Lay the crust gently into
9-inch deep-dish glass pie plate. Press into pan and crimp edges
decoratively.
Ingredients for the Praline layer
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tbsp. softened butter
Ingredients for the Pumpkin Filling
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk
Directions
1. In food processor, add pecan pieces, dark brown sugar, and butter.
Process until ingredients hold together like a paste, making sure the pecans
are a fine "meal." Press very firmly into bottom only of the pie crust so it
will not float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer.
Then with mixer on low, or stirring by hand, add in order the rest of the
ingredients. Beat only until well mixed. Pour slowly into praline lined
crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent
oven browning. Pie is done when filling is set but still slightly jiggly in
center. Depending on oven 45-55 minutes total. Remove from oven and let cool
on counter until room temperature. Chill in refrigerator.
4. Garnish with whipped cream and caramelized pecans, if desired. (*see
recipe forc caramelized pecans below) Cut pie into eight servings and
garnish each slice with a dollop of whipped cream and 2 caramelized pecan
halves.
Optional: Caramelized Pecans
16 nice pecan halves
3 tbsp white granulated sugar
1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat,
stirring constantly. Continue stirring until sugar melts and begins to
caramelize.
2. When pecans are nicely coated, remove from heat and cool.
Servings: 8
Here is the famous pumpkin pie. I wish I could say that I invented it, but I have improved it. This recipe is for a single crust, regular pie. If you have a deep dish, double everything including the crust and make it deep dish. You will have to bake it longer if you do this, and cover the edges with foil halfway through. Enjoy!!!
I never make the decorative nuts, but they do sound good. It is WAY OK to use a premade crust for this, but once you learn how to make a crust, they are pretty easy and you can use your own crust recipe if you have one.
Pumpkin Praline Pie
From Beth Ann Woodward, Winner of GMA’s pie contest
Ingredients for the Crust
1 cup all-purpose flour, sifted
1/2 tsp salt
1/3 cup amd 1 tbsp shortening - or - 1/3 cup and 1 tbsp. lard
2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)
or store-bought refrigerated crust. Beth prefers Pillsbury
Directions
1. Pre heat oven to 375 degrees F. and use a 9-inch deep dish-glass pie
plate. (**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until mixture
resembles crumbs. (It will look like cornmeal. Add ice water (it must be
very cold) one tablespoon at a time, tossing lightly. Dough should be just
moist enough to hold together in a ball. Make sure it is not sticky. Form
into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into
10-inch circle, rolling from the center out. Lay the crust gently into
9-inch deep-dish glass pie plate. Press into pan and crimp edges
decoratively.
Ingredients for the Praline layer
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tbsp. softened butter
Ingredients for the Pumpkin Filling
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk
Directions
1. In food processor, add pecan pieces, dark brown sugar, and butter.
Process until ingredients hold together like a paste, making sure the pecans
are a fine "meal." Press very firmly into bottom only of the pie crust so it
will not float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer.
Then with mixer on low, or stirring by hand, add in order the rest of the
ingredients. Beat only until well mixed. Pour slowly into praline lined
crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent
oven browning. Pie is done when filling is set but still slightly jiggly in
center. Depending on oven 45-55 minutes total. Remove from oven and let cool
on counter until room temperature. Chill in refrigerator.
4. Garnish with whipped cream and caramelized pecans, if desired. (*see
recipe forc caramelized pecans below) Cut pie into eight servings and
garnish each slice with a dollop of whipped cream and 2 caramelized pecan
halves.
Optional: Caramelized Pecans
16 nice pecan halves
3 tbsp white granulated sugar
1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat,
stirring constantly. Continue stirring until sugar melts and begins to
caramelize.
2. When pecans are nicely coated, remove from heat and cool.
Servings: 8
amyg
Cathlete
LOL Nancy, now THAT'S a recipe!!
I'm not doing much cooking for Thanksgiving this year, since exams are upon me, but I've got 2 recipes that work pretty well. I'm not making the pumpkin pie cake one this year in favor of the pecan one with the frosting baked in... the Cranberry Punch has been named "the candy drink" in our family- it's intense and wonderful!
PUMPKIN PIE CAKE
Ingredients
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F. Lightly grease one 9 X 13 inch pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
3 Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
4. Bake for 55 to 60 minutes, or until done.
HOT CRANBERRY PUNCH
8 cups hot water
1 1/2 cups sugar
4 cups cranberry juice (cocktail okay)
3/4 cup orange juice
1/4 cup lemon juice
12 whole cloves
1/2 cup red-hot candies
1. In a 5-qt slow cooker, combine water, sugar and juices; stir until sugar is dissolved.
2. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag (or use a tea strainer). Cover and cook on low for 2-3 hours or until heated through. Before serving, discard spice bag and stir punch.
I'm not doing much cooking for Thanksgiving this year, since exams are upon me, but I've got 2 recipes that work pretty well. I'm not making the pumpkin pie cake one this year in favor of the pecan one with the frosting baked in... the Cranberry Punch has been named "the candy drink" in our family- it's intense and wonderful!
PUMPKIN PIE CAKE
Ingredients
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F. Lightly grease one 9 X 13 inch pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
3 Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
4. Bake for 55 to 60 minutes, or until done.
HOT CRANBERRY PUNCH
8 cups hot water
1 1/2 cups sugar
4 cups cranberry juice (cocktail okay)
3/4 cup orange juice
1/4 cup lemon juice
12 whole cloves
1/2 cup red-hot candies
1. In a 5-qt slow cooker, combine water, sugar and juices; stir until sugar is dissolved.
2. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag (or use a tea strainer). Cover and cook on low for 2-3 hours or until heated through. Before serving, discard spice bag and stir punch.
Here's mine - I love this stuff.
Cranberries with Mango and Brandy
2 bags cranberries (6 cups)
2 ripe mangoes, peeled and cubed
1/4 cup orange juice
1 cup white sugar
1 cup brown sugar
1/4 cup brandy (adjust to taste)
spices, to taste: cinnamon, nutmeg, allspice, orange zest (whatever your favorites may be)
Preheat oven to 375.
Combine all ingredients in oven-safe dish. Let flavors marry for approximately 15 minutes, stirring occassionally. Cover and bake for approximately 40 minutes or until cranberries have burst and softened. Remove from oven, uncover and stir. May be served hot, room temperature or chilled.
Serving suggestions: with meal; over ice cream; over your favorite cake; over pancakes or french toast; or just eat plain.
Cranberries with Mango and Brandy
2 bags cranberries (6 cups)
2 ripe mangoes, peeled and cubed
1/4 cup orange juice
1 cup white sugar
1 cup brown sugar
1/4 cup brandy (adjust to taste)
spices, to taste: cinnamon, nutmeg, allspice, orange zest (whatever your favorites may be)
Preheat oven to 375.
Combine all ingredients in oven-safe dish. Let flavors marry for approximately 15 minutes, stirring occassionally. Cover and bake for approximately 40 minutes or until cranberries have burst and softened. Remove from oven, uncover and stir. May be served hot, room temperature or chilled.
Serving suggestions: with meal; over ice cream; over your favorite cake; over pancakes or french toast; or just eat plain.
Nancy - I do love that recipe! There was a great comic I saw (wish I could remember his name) but he described a holiday with my crazy extended family perfectly!
"We sit around and psychologically abuse each other until someone has a breakdown. And then we have pie!"
Now my holidays are much more sane, but that still cracks me up. Your recipe fits in just fine there.
Thanks for starting this thread, Shelley!
Melissa
"We sit around and psychologically abuse each other until someone has a breakdown. And then we have pie!"
Now my holidays are much more sane, but that still cracks me up. Your recipe fits in just fine there.
Thanks for starting this thread, Shelley!
Melissa
DebbieH
Cathlete
Here's a fairly healthy one that a student gave me yesterday and I decided to make it today. VERY EASY! And....GOOD!
PUMPKIN FLUFF
1 Small pkg. Instant Sugarfree, Fatfree Vanilla Pudding
1 Small can of Pumpkin
1 Tsp. Pumpkin Pie Spice
2 C. Fatfree Cool Whip
Make instant pudding according to directions on box. Stir all other ingredients into the pudding and refrigerate til set. I doubled the recipe since I had a large can of pumpkin and it made a lot! I also spooned some of the mix into individual lil' graham crackers crusts. You could use a large pie shell also. No cooking and very lil' clean-up. Yummy and very light!
Came back to say that I sprinkled the top with more Pumpkin Pie Spice. You could use nutmeg or cinnamon.
Your-Friend-In-Fitness, DebbieH (AKA "Den Mother Debbie")http://www.handykult.de/plaudersmilies.de/wavey.gif[/img] If You Get The Choice To Sit It Out Or Dance...I Hope You DANCE!!!
PUMPKIN FLUFF
1 Small pkg. Instant Sugarfree, Fatfree Vanilla Pudding
1 Small can of Pumpkin
1 Tsp. Pumpkin Pie Spice
2 C. Fatfree Cool Whip
Make instant pudding according to directions on box. Stir all other ingredients into the pudding and refrigerate til set. I doubled the recipe since I had a large can of pumpkin and it made a lot! I also spooned some of the mix into individual lil' graham crackers crusts. You could use a large pie shell also. No cooking and very lil' clean-up. Yummy and very light!
Came back to say that I sprinkled the top with more Pumpkin Pie Spice. You could use nutmeg or cinnamon.
Your-Friend-In-Fitness, DebbieH (AKA "Den Mother Debbie")http://www.handykult.de/plaudersmilies.de/wavey.gif[/img] If You Get The Choice To Sit It Out Or Dance...I Hope You DANCE!!!
buffettgirl
Cathlete
Good idea, Shelley, but my recipes will have to wait until Friday for posting. You all can try them at Christmas or next year.
Hey, anyone interested in a Christmas cookie recipe exchange? I have a recipe for almond butter bars that always gets raves.
Hey, anyone interested in a Christmas cookie recipe exchange? I have a recipe for almond butter bars that always gets raves.
shakeubooty
Cathlete
That Pumpkin Fluff looks really yummy! Thanks for sharing.
Sue
Sue
amyg
Cathlete
I'm game for a Christmas cookie exchange!!!!!!! I'd have to narrow it down to a few recipes, though- that would be tough!!! We make a ton each year.
Have I mentioned lately that I love this thread and all the lovely people who are around here? I'm thankful for that this year, that's for sure!!!
Have I mentioned lately that I love this thread and all the lovely people who are around here? I'm thankful for that this year, that's for sure!!!