Monday, November 30, 2009
Sunday, November 29, 2009
We're so excited to start posting some of our favorite Christmas treats. From cookies to candy, breads and cakes there are so many delicious holiday goodies. It's hard to choose. Christmas is such a special holiday for us. As far back as we can remember our Mom spent what seemed like weeks in the kitchen making all different kinds of treats that we would deliver to teachers, neighbors and friends. When we got old enough we started helping and this is where our love for cooking began. Luckily we still live close enough to carry on this tradition in our own families. We still get together every year and make our Christmas plates together. Some of our recipes go back to the days with our Mom and others, like the one we're posting today, are new favorites.
Julia made these cookies one year and brought them for Christmas. One bite and the whole family was hooked. They have that classic, buttery shortbread taste but the added flavors from the cherries and almond extract are just amazing. They are so festive looking with their red and white colors and the white chocolate and sprinkles add that special little touch. They look really pretty stacked in a clear cellophane bag tied with Christmas ribbons.White-Chocolate Cherry Shortbread Cookies
Better Homes and Gardens
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped (we always use white chocolate chips)
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months
Posted by: Sallie & Julia
Saturday, November 28, 2009
10 ounces white mushrooms , sliced thin
Salt and pepper
2 garlic cloves , minced
1 cup heavy cream
1 tablespoon dry sherry (I use cooking sherry or just leave it out)
1 1/2 cups grated Parmesan cheese
1 pound spaghetti
3 cups cooked turkey meat , cut into bite-sized pieces
2 cups frozen peas , thawed
2. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Add mushroom sauce, turkey, and peas, and ½ cup reserved pasta water to pot and toss to combine, adding additional reserved pasta water as needed. Season with salt . Serves 4.
Tuesday, November 24, 2009
1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapenos
1 medium onion, thinly sliced
3 cup(s) shredded cooked turkey or chicken, 12 ounces; see Tip
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup(s) prepared salsa
2 tablespoon(s) regular or reduced-fat sour cream
2 tablespoon(s) chopped fresh cilantro
1 cup(s) shredded romaine lettuce
1/2 cup(s) shredded Monterey Jack cheese
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.
In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.
In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.
Add the onion and sugar to the pot and cook, stirring occasionally, until the onion is tender and slightly caramelized, 8 to 10 minutes. Add the garlic and sage sprig and cook, stirring, for 1 minute. Add the broth and squash puree and simmer for 10 to 15 minutes. Remove the sage sprig and discard. Reduce the heat to low and simmer for a few minutes to combine the flavors. Add the Marsala and season with salt and white pepper. Simmer for 3 minutes, then remove the pot from the heat.
Using an immersion blender, puree the soup until smooth, then whisk in the cream. Ladle the soup into warmed bowls. Garnish with the pancetta, a dollop of whipped cream and hazelnuts. Serves 6.
Cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl and keep warm.
Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food processor fitted with the metal blade, pulsing several times until smooth, about 1 minute.
Sunday, November 22, 2009
2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
1/2 cup lemon juice
3 1/4 cups sparkling white grape juice
1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
Saturday, November 21, 2009
2. Stir in chopped candy bars.
3. Gently fold in the whipped cream just until mixed.
4. Divide between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.
Yield: 2 pies
2. Prepare filling: In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
3. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you’re preparing the next layer.
4. Prepare peanut butter layer: Whip 1 1/2 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
5. Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
6. Cover loosely and refrigerate until ready to serve.
1 1/2 cups- 2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage
Assorted fruits for garnish, optional
In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. Makes 25 8 oz servings.
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes
Seltzer or club soda chilled
Optional Limes and Maraschino cherries for garnish
2. STRAIN AND SERVE Pour raspberry mixture through fine-mesh strainer set over bowl, pressing on solids to extract liquid (you should have about 2 1/2 cups). Discard berry solids. Refrigerate syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup seltzer and 2 tablespoons syrup in tall, ice-filled glass. Makes 20 drinks.
Ice cubes as needed
1 1/2 cups pomegranate juice
1 1/2 cups cranberry juice
1/2 cup fresh Meyer lemon juice
1/2 cup fresh lime juice
1 bottle (24 fl. oz.) sparkling water
8 fresh mint leaves, finely shredded
Fill a pitcher half full with ice. Add the pomegranate juice, cranberry juice, lemon juice, lime juice, 1 1/2 cups of the sparkling water and the mint and stir until well mixed. Fill 6 tall glasses with ice. Pour the mixture into the glasses and serve immediately. Serves 6.
Pina Colada Frappe
1/2 gallon Pineapple Sherbet
1 can Coco Lopez coconut milk syrup (cream of coconut)
2 2 liter bottles sprite
Mix coconut milk syrup in blender until smooth. Put sherbet into punch bowl and cut into pieces. Add coconut milk syrup and sprite. Serve.
Posted by: Sallie
Chilled Christmas Punch
2 cups water
3/4 cup sugar
1/2 teaspoon ground cinnamon
1 can (46 ounces) pineapple juice, chilled
4 cups cran-apple juice, chilled
1 liter ginger ale, chilled
In a large saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juices and ginger ale in a punch bowl or large pitcher. Serve over ice. Yield: 3-3/4 quarts (15-20 servings).
32 oz. bottle Apple Juice, Chilled
12 oz. frozen Cranberry Juice Cocktail Concentrate,thawed
1 cup Orange Juice
1 1/2 liters Ginger Ale, chilled
Optional - sliced apples for garnish
Combine apple juice, cranberry juice, and orange juice in large punch bowl; stir until dissolved. Slowly pour in ginger ale. Float apple slices on top of punch. Makes 12 servings.
Posted by: Sallie
Rinse cranberries in cold water. Drain.
Fill pan 1/2-inch to 1-inch deep with water. Place on even surface in freezer and freeze until solid. Remove pan from freezer. Add an additional 1/4-inch water over the ice surface. Arrange cranberries and mint leaves into desired pattern then return pan to freezer. Once set, add an additional 1/2-inch to 1-inch of water and freeze until solid. To unmold, run briefly under warm water to loosen. Float in punch bowl with desired party punch.
Friday, November 20, 2009
Apple-Orange Cranberry Sauce
2 cups water
1 tart apple, such as Granny Smith, pippin or McIntosh
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside. Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes. Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce boat and pass at the table.
Makes 3 1/2 to 4 cups.
Thursday, November 19, 2009
FOR THE CRUST
1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature
Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving. Serves 12.
Wednesday, November 18, 2009
4 slices white sandwich bread , each slice torn into quarters
2 tablespoons unsalted butter , softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
2 pounds green beans , ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately. Serves 10-12.
Tuesday, November 17, 2009
Holiday Corn with Bacon and Fresh Herbs
6 slices bacon, drippings reserved
1/2 cup chopped onion (yellow or white)
2 tbsp flour
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
3 1/2 cups whole kernel frozen corn
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (garnish, optional)
Directions:In a skillet, fry bacon until crisp. Drain grease and save 2 tbsp drippings. Crumble the bacon and set aside. In your skillet with the reserved drippings, saute onions until tender, add flour, garlic and salt/pepper. Cook and stir until bubbly, then cook and stir one minute more. Remove from heat and stir in sour cream .Add corn, parsley and 1/2 the bacon, mix and pour into a 1 quart baking dish. Sprinkle the top with remaining bacon. Bake uncovered at 350 for 20-25 minutes. Serve with chives as a garnish.
Can be doubled & made in a 9 x 13 pan.
Posted by: Sallie & Julia
Monday, November 16, 2009
Sunday, November 15, 2009
Sweet Potato Bake
3 cups mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream (can use half and half or whole milk but cream is the best)
1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped (pecans are excellent too)
Mix together with fork; sprinkle over top of casserole.
Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.
Posted by: Sallie & Julia
Thursday, November 12, 2009
*Plan ahead. The crust needs to chill overnight*
2 cups all-purpose flour
1/4 cup sugar
1 cup cold unsalted butter (2 sticks), cut into pieces
1/3 cup ice water
5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
Arrange a rack in the center of the oven and preheat to 375 degrees F.
Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
Caramel Sauce, for garnish, recipe follows (or store bought caramel sauce)
Confectioners' sugar, for garnish
Vanilla Ice Cream for serving, if desired
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
1 1/4 cups (61/4 ounces) unbleached all-purpose flour
The Best Pie Dough
When rolling out the dough, roll to a thickness of about 1/8-inch thick (about the thickness of two quarters).
2 1/4 cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cold, cut into 1/4-inch pieces
7 tablespoons vegetable shortening , chilled
4 - 5 tablespoons ice water
1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 4 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
1 cup heavy cream
1. For the crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400°F. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
6. For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon,
7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300°F and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours.
Soft and Chewy Dinner Rolls
Makes 12 rolls
1 1/4 cups water , heated to 110 degrees
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3 cups all-purpose flour
1/2 cup instant potato flakes
1 1/2 tsp. Salt
1 egg , lightly beaten
1. WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.
2. MAKE DOUGH Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.
3. LET RISE Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
4. SHAPE ROLLS Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.)
5. BRUSH AND BAKE Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. (I didn't salt mine.) Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.
***MAKE AHEAD: Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.***
Wednesday, November 11, 2009
Roll #1- Grandma's Rolls
The first time I was invited to Thanksgiving Dinner at Duane's Grandparents house, before we were even married, the first thing my husband said was " My Grandma makes the BEST rolls!" I couldn't wait to try them and as promised they were amazing. Of course after we were married I got the recipe and have now been making them on my own. The pros to these rolls are they make a ton! The original recipe calls for 18 cups of flour, but I usually cut it into thirds which is the recipe I have below. They are more on dense side, but still very soft and tender inside with a buttery flavor. I think they make the best sandwiches the next day! The downside to these rolls is they call for a triple rise so they really take most of the day. However, that being said, you can bake them for 15 minutes, then freeze them and finish baking for 15 minutes the next day. (I always just make them and bake them the same day so unfortunately I can't vouch for this method. I will let you know as soon as I try it. Duane's Grandma said she didn't think you had to defrost them but couldn't remember .) I hope I didn't discourage you from making these because they are amazing!
P. S. Sorry, no picture on this yet. Between traveling and sick kids it just didn't happen. Hopefully next week.
Grandma' s Rolls
2 1/4 tsp. active dry yeast
1/4 c plus 1 tsp. sugar
2 1/2 cups warm water
2 eggs, beaten
1/4 cup melted shortening, regular or butter flavored
6 cups flour, sifted
1 heaping tsp. salt
In large bowl, dissolve yeast and sugar in 1 cup warm water. Add eggs, remaining 1 1/2 cups water, and melted shortening. Mix; let rise until double in bulk . Punch down. Rise again. Roll (I like to do mine Parker House style which is the way Duane's Grandma always does it) and let rise again. Bake in 375 degree oven until just set and starting to turn color about 15 minutes. Let cool. Freeze, then when ready to finish bake at 400 degrees for 15 minutes. I usually skip this step and just bake them in a 375 degree oven until golden brown. When rolls come out of the oven take a stick of butter and rub all over top of rolls.
Posted by: Sallie
Tuesday, November 10, 2009
1 1/2 sticks (3/4) cup
1 8oz. package cream cheese, softened
1/2-3/4 cup half and half
1/2 to 1 tsp. Lawry's Seasoning Salt
1/2 to 1 tsp. black pepper
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot adn put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 1/2 sticks butter, 1 8oz pkg cream cheese and about 1/2 cup of the half and half. Mash, mash, mash. Next, add about 1/2 tsp. of Lawry's Seasoning Salt and 1/2 tsp. of black pepper.
1 loaf sourdough French bread, about 1 lb., cut into 1/2-inch cubes
2 Tbs. unsalted butter
1 lb. sweet Italian sausage, casings removed
1 yellow onion, chopped
1 leek, white and light green portions, chopped
1 celery stalk, chopped
1/4 cup chopped fresh sage
1/2 cup chopped fresh flat-leaf parsley
1 cup half-and-half
1 1/2 cups reduced-sodium chicken stock
Coarse salt and freshly ground pepper, to taste
Preheat an oven to 350ºF. Spread the bread cubes on a rimmed baking sheet and toast in the oven until golden, about 20 minutes. Remove from the oven and let cool.In a large fry pan over medium heat, melt the butter. Add the sausage, onion, leek, celery and sage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes. Remove from the heat and fold in the bread cubes, parsley and half-and-half. Stir in the stock until the mixture is evenly moistened. Season with salt and pepper. Let cool completely before stuffing into the cavities of the turkey. Serves 8 to 10.
Sunday, November 8, 2009
I'm so excited to start sharing some of our Thanksgiving Favorites with you. First of all, let me warn you this is a LONG post. DO NOT GET OVERWHELMED! We are going to start with the basics this week and then move on to some fun extras next week. On the Menu for this week:
Bread and Sausage Stuffing
Perfect Dinner Rolls
Let's get started shall we? This is one of those recipes you can do in steps and is actually not too hard. Also, I've included a couple different variations for cooking the turkey after the brining is done. Julia introduced me to this method about two years ago and I love it. It produces a very moist, flavorful turkey every time. Obviously you will need to plan ahead but the process is pretty simple and well worth the end results! I've included the basic version for cooking the turkey after the brining is finished or a delicious sage/butter version that we did a couple years ago.
*Soaking the turkey in a saltwater brine produces tender, juicy meat. In this recipe the brine mixture also includes buttermilk, which adds flavor to the turkey and helps keep the meat moist.*
1 1/2 cups turkey brine (either made or purchased. see bottom of recipe for brine options)
1 quart water
4 quarts buttermilk
1 fresh turkey, 16 to 18 lb., neck, heart and gizzard removed (reserved, if desired)
4 Tbs. (1/2 stick) unsalted butter, at room temperature
In a small saucepan over high heat, combine the turkey brine and water and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves, 5 to 10 minutes. Let the brine mixture cool to room temperature. In a large pot, stir together the brine mixture and buttermilk.Rinse the turkey inside and out with cold water and place in a large brining bag. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey. Refrigerate for 24 to 36 hours, turning occasionally.
Basic Turkey Brine
1/2 cup Kosher Salt
3 quarts water
Combine ingredients until just boiling and salt and sugar are dissolved. Let cool before adding to turkey.
Maple Brine (great for the holidays)
3 cups Water
1 1/2 cups maple syrup
1 tbsp. Molasses
1 tbsp. Fresh Lime Juice
2 Bay Leaves
1 tbsp. Kosher Salt
1 tbsp. onion juice
10 Whole Peppercorns
2 Garlic Cloves, minced
1 tsp. ground ginger
2 tsp. whole Mustard Seed
Combine ingredients until just boiling and salt is dissolved. Let cool before adding to turkey.
Directions for Basic Turkey (after brining)
Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan. Rub the skin evenly with the butter. Truss the turkey as desired using kitchen twine. Let the turkey stand at room temperature for 1 hour.Position a rack in the lower third of an oven and preheat to 400°F. Roast the turkey for 30 minutes. Reduce the oven temperature to 325ºF and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 4 hours. Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12 to 14.
Oven Roasted Turkey with Sage Butter
12-14 lb. turkey
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Sage Butter, recipe follows
Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan.
Preheat the oven to 375 degrees F and remove the top rack of the oven. Truss the turkey as desired using kitchen twine. Let the turkey stand at room temperature for 1 hour.
Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
*note- if you are using a larger turkey you will need to increase the time. Follow the 15 minutes per pound rule.*
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
Combine all ingredients.
Stay tuned for some out of this world stuffing!
Posted by: Sallie & Julia
Wednesday, November 4, 2009
Ultimate Pumpkin Bread
Tuesday, November 3, 2009
adapted slightly from Picky Palate
3/4 Cup cinnamon flavored or regular graham cracker crumbs
2 oz softened cream cheese
3/4 Cup pumpkin puree, Libby’s
3 Tablespoons sugar
1/4 teaspoon cinnamon
1/2 Cup chocolate chips
1/2 Cup coarsely chopped cashews
3/4 Cup sweetened shredded coconut
1/2 Cup sweetened condensed milk
Caramel ice cream topping to drizzle (or make your own if you’d rather)
2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.
3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve. 12 mini magic bars
Monday, November 2, 2009
Remove to a wire rack to cool completely before filling.