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Thanksgiving Recipes

Discussion in 'Recipe Exchange' started by Ellen, Nov 11, 2008.

  1. Ellen

    Ellen Senior Member

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    In the chat one night, it was suggested we start a thread of recipes to share for Thanksgiving.

    I'm especially looking forward to cranberry recipes.

    Gluten free, vegetarian, vegan, omniovore, carnivore, ethnic, family.............recipes

    What have you got to share :)?

    [​IMG]
     
  2. Gwyn

    Gwyn Approved members

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    Hi Ellen,

    Can't wait to see what everyone else comes up with. No cranberries in this, but they are good!

    Molasses Muffins

    1 c butter
    1 c brown sugar
    4 eggs
    4 cups flour
    2 tsp soda
    1 tsp each cinnamon and ginger
    1/2 tsp allspice
    1/4 tsp salt
    1 c buttermilk
    1 c molasses

    Cream butter and sugar, mix in eggs and then stir in all other ingredients. Bake 15 minutes at 375. DO NOT overfill muffin cups or they will not get done in the middle. About 3 TBS or less fills a standard muffin cup. You can add ground nuts to the bottom of the cups before you fill them if you desire.

    Carb ratio: .56
     
  3. Connie(BC)Type 1

    Connie(BC)Type 1 Approved members

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    I bet cranberries in this would be good!!
     
  4. Ellen

    Ellen Senior Member

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    This was in today's NYTimes - do you think the combination would be good?

    Chocolate-Pumpkin Layer Cake
    By Florence Fabricant
    Published: November 12, 2008
    Adapted from John Down, Christopher Norman Chocolates
    Skip to next paragraph Related

    The Oven Is Booked. Dessert’s in the Freezer. (November 12, 2008)




    Time: 1 1/2 hours plus cooling

    20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
    2 cups flour, more for dusting
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 1/2 cups granulated sugar
    3 eggs
    1 1/2 cup plain pumpkin purée, canned, frozen or fresh
    1 cup semisweet chocolate chips
    1 cup chopped pecans
    2 1/2 cups confectioners’ sugar
    10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature
    1 teaspoon vanilla extract.



    1. Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.

    2. Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.

    3. Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.

    4. In a large bowl, blend remaining 12 tablespoons butter and confectioners’ sugar together. Blend in chocolate and vanilla extract and beat until smooth.

    5. Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.

    Yield: 8 to 12 servings.
    To make ahead: For fully frosted cake, put in freezer unwrapped; when frozen hard, wrap in plastic, then foil. Remove wrapping before defrosting.
    Unfrosted cake layers out of their pans can be wrapped first, then frozen up to three weeks.

    Frosting can be made up to 24 hours ahead and refrigerated, then brought to room temperature for at least one hour.
    More Articles in Dining & Wine » A version of this article appeared in print on November 12, 2008, on page D13 of the New York edition.
     
  5. 2ladybugs

    2ladybugs Approved members

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    I think the combination sounds great, Ellen! ;) I'm going to go "recipe hunting". Be back in a while!
     
  6. Sarah Maddie's Mom

    Sarah Maddie's Mom Approved members

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  7. thebestnest5

    thebestnest5 Approved members

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    Pumpkin Cookies (Egg-Free) **These can be made vegan, if desired**
    These remind me of muffin tops. I just made them today.



    1 cup sugar
    1 cup brown sugar
    1/2 cup butter or shortening
    1/2 cup applesauce
    1 (15 ounce) can pure pumpkin puree
    3.5 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon All Spice
    1/4 teaspoon ground ginger
    1 cup white chocolate chips
    2/3 cup of Craisins


    Preheat oven to 375 degrees F (190 degrees C).Cream the sugar & butter together.

    Then add the pumpkin and applesauce together. Mix until light and well combined.

    Mix the flour, baking soda and spices. Stir the flour mixture into the creamed mixture. Mix until combined.

    Stir in white chocolate chips and Craisins.

    Drop by teaspoons onto an ungreased baking sheet.

    Flatten slightly with fork dipped in sugar.

    These do not spread out. Bake at 375 degrees F for 12 to 15 minutes or until set.

    Let cookies cool on a rack.
     
    Last edited: Nov 13, 2008
  8. frizzyrazzy

    frizzyrazzy Approved members

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    cranberries - we do nothing to them except cook them exactly like is on the package. (the fresh cranberries, of course, not the nasty canned stuff)

    Plain.

    that's the best.
     
  9. Marcia

    Marcia Approved members

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    We make our own butter to use on dinner rolls and mashed potatoes. It is delicious and fun to do, everyone can help.

    You will need:
    A clean jar with a wide mouth (like a peanut butter jar or a canning jar)
    A new clothespin
    Dash of Salt
    1 pint heavy cream

    Let cream sit out until room temperature.
    Pour cream into jar, add clothespin and salt
    Screw lid on tightly!
    Begin shaking and rolling jar, pass to another helper after a minute or two.
    After 5 minutes (or longer depending on how hard jar is shaken) the cream will begin to completely coat the sides of the jar.
    Continue shaking and rolling, in a few minutes, the cream will separate, leaving a soft ball of butter surrounded by "buttermilk".
    Pour the contents through a strainer-save the buttermilk for potatoes or gravy, cover the butter and refridgerate. Let soften before serving.
    The person who is shaking the jar when the ball of butter forms gets a prize!
     
  10. Sarah Maddie's Mom

    Sarah Maddie's Mom Approved members

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    What a fun idea! Maddie would love this. If I can think of a substitute for the clothes pin maybe we'll give it a go! Thank you for posting :D
     
  11. frizzyrazzy

    frizzyrazzy Approved members

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    same here - what does the clothes pin do?
     
  12. Marcia

    Marcia Approved members

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    I have no idea what the clothespin does! The first year we did it, that was the instruction. Maybe it helps "churn" the cream.
     
  13. Illinifan

    Illinifan Approved members

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    Here's the receipe for the "Pink Stuff" mentioned in the Thanksgiving tradition thread.

    1 Regular size Cool Whip
    1 can of cherry pie filling
    1 regular size can of crushed pineapple
    1 can of condensed milk

    Drain the pineapple. Really, really drain it.

    In an extra large bowl, mix all the ingredients together until it's uniform consistency. The stuff will be pink. Hence, the name.

    Chill in the fridge for at least an hour before serving. Leftovers stay good for ~3 days if it lasts that long.

    The original receipe includes crushed walnuts, but we don't like it with nuts. It's better smooth.
     
  14. Ellen

    Ellen Senior Member

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    This is from someone I met in the CWD chat 14 years ago....I send her an email each year and ask her to give me the recipe again. It's sweet but quite delicious.


    "Mother Earth's Hassle-Free Vegetable Cookbook".

    Here it is...

    8 medium sweet potatoes
    3/4 cup brown sugar or honey
    1/4 cup orange juice
    Grated rind of 1 orange and 1 lemon
    1/4 tsp. powdered cloves
    1/4 tsp. cinnamon
    1/4 cup bourbon or apricot brandy
    1/2 cup diced dried apricots
    4 tbsp. butter

    Boil potatoes until tender, peel and cut in half. Place in greased baking dish. Heat together sugar or honey, juice, rind, spices and 3 tbsp butter. Pour over sweet potatoes. Add other ingredients. Dot with the last tbsp of butter. Bake at 350 degrees for about one hour.
     

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