Archive for the ‘Thanks_Giving’ Category
1 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
1 2/3 cups evaporated milk
1 (10 inch) unbaked pie crust
Procedures : Preheat oven to 425 degrees F (220 degrees C).
Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm
1 (8 pound) bone-in fresh ham with rind removed
1/4 cup whole cloves
1 pound brown sugar
1 cup unsweetened pineapple juice
2 cups sangria wine
Procedures : Preheat oven to 400 degrees F (200 degrees C).
Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves…be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving
1 large marshmallow
1 graham cracker
1 (1.5 ounce) bar chocolate candy bar
Procedures : Heat the marshmallow over an open flame until it begins to brown and melt.
Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons ground cloves
1 teaspoon ground ginger
3/4 teaspoon salt
1 1/2 cups white sugar
1 cup vegetable oil
1 cup dark molasses
1/2 cup apple juice
1 tablespoon grated fresh ginger
1/2 cup chopped crystallized ginger
Procedures : Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm
2 cups dry bread cubes
1 large stalk celery, minced
1/3 cup dried cranberries
1/4 cup chopped walnuts
1 small yellow onion, diced
1/4 teaspoon minced garlic
1/2 teaspoon ground sage
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup hot water
2 turkey legs
1 1/2 tablespoons butter
Procedures : Preheat oven to 375 degrees F (190 degrees C). Place a large sheet of aluminum foil on a medium baking sheet.
In a medium bowl, mix the bread, celery, cranberries, walnuts, onion, and garlic. Season with sage, marjoram, salt, and pepper. Stir in the egg and enough hot water to moisten.
Arrange turkey legs on the foil sheet, and season with salt and pepper. Spoon the bread mixture around the legs, and dot with butter. Tightly seal the foil around the legs and bread mixture.
Bake 1 hour in the preheated oven, or until the turkey leg meat has reached an internal temperature of 180 degrees F (80 degrees C)
1 (12 pound) whole turkey, neck and giblets removed
1/2 cup minced garlic
salt and ground black pepper to taste
3 gallons peanut oil for frying
3 sprigs fresh rosemary
12 cloves garlic, peeled
1/2 cup chopped fresh ginger root
Procedures : Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry
2 cups fresh or frozen cranberries
2/3 cup water
2/3 cup Equal? Spoonful*
Procedures : Combine cranberries and water in medium saucepan. Bring just to boiling; reduce heat. Boil gently, uncovered, over medium heat 8 to 10 minutes, stirring occasionally, until skins pop.
Remove from heat; mash slightly. Stir in Equal®. Cover and chill
1 (6 ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19 ounce) can fruit cocktail, drained
16 ounces sponge cake, cut in cubes
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Procedures : In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving
4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves
Procedures : Place the pumpkin in a large, deep bowl.
In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate
2 egg yolks
1/4 cup white sugar
1 pinch salt
2 cups milk
2 tablespoons rum
1/2 cup heavy whipping cream
1 pinch ground nutmeg
Procedures : In the top of a double boiler, whisk together the egg yolks, sugar and salt. Add milk and mix well.
Stir frequently and cook over hot water until mixture thickens to coat a metal spoon.
Mix in rum and chill.
Beat whipping cream until stiff peaks form. Fold into chilled egg mixture, pour into glasses and top with freshly grated nutmeg