Ingredients:
Large can (40 oz.) Sweet Potatoes
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 stick margarine
Mini marshmallows
Place sweet potatoes into a 2 1/2 quart casserole dish, keep liquids in for now. Bake in an 350 degree oven for about 25 minutes. Remove and empty out all but about enough liquid to cover the bottom.
In a small bowl mix together the brown sugar and cinnamon and drizzle over top the sweet potatoes. Also cut up the margarine and spread it around the topping so that when it melts it will be equally distributed.
Bake in oven for an additional 25 minutes with a cover on. Remove and with a spoon use the sauce on the bottom to baste the potatoes give an added extra flavor. Return to oven, covered, for another 15 minutes.
The marshmallows are to be added near the time for dinner. Put as many as needed to cover the entire top. Place back in oven and put on the broiler for just a few minutes.. WATCH carefully so they do not burn or scorch. They will puff up and nicely brown. That's when you take them out and let them sit a few minutes before covering them and set aside til they are served.
SWEET POTATOE CASSEROLE (another option
Ingredients:
3 cups mashed sweet potatoes
1 cup sugar
1/4 c. milk
1 tsp. vanilla
1/2 c. margarine
1 tsp. salt
Topping:
1 c. chopped pecans (walnuts)
1/2 stick margarine
1 c. light brown sugar
1/2 c. flour
Mix together the first 8 ingredients. Spread in a 9 x 12 greased pan. Mis the remaining ingredients and spread on top. Bake at 300 degrees uncovered for 30 to 40 minutes until the top is crispy.
QUICK PUMPKIN PIE (No Crust
Ingredients:
1 can pumpkin (16 oz.)
3 tsp. pumpkin pie spice
1 1/2 cups sugar
2 teaspoons vanilla
5 eggs
1/4 teaspoon salt
2 cans evaporated milk
1/2 cup flour
(This recipe makes 2 large or 3 small pies.)
Mix all ingredients with a mixer and pour into the pie pans in which you have melted 1/4 stick of margarine.
Bake 30 minutes in a 325 degree oven or until they are set. (stick a knife into the center and if comes up clean.. it's ready.)
A quick and delicious pumpkin pie.
(If you prefer a crust.. try this one
LIBBY'S FAMOUS PUMPKIN PIE
Ingredients:
1 1/2 cups sugar
1 tsp. salt
2 tsp. gound cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (20 oxz.) Libby's Pumpkin
2 cans (12 oz.) Evaporated milk
2 unbaked 9 inch deep dish pie shells
Mix sugar, salt, cinnamon, ginger, cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into shells.
Bake in preheated 425 F. oven for 15 minutes. Recuce temperature to 350 degrees. Bake for 40 - 50 minutes or until knife inserted near center comes out clean. Cool on rack for 2 hours. Serve immediately or refrigerate.
NO-FAIL PIE CRUST (with cream cheese)
Ingredients:
3 cups flour
1 cup margarine or butter
1 - 8 oz. cream cheese
Put aside the margarine (butter) and cream cheese and soften. In a medium-sized bowl, put in the 3 cups of all purpose flour and add the margarine and cream cheese to it. Cut this into the flour until blended, then mix well with your hands (as you would bread dough).
This dough WILL NOT stick to your hands .. it is wonderful!!!! Separate into 3 balls and cover with plastic wrap so it won't dry. Press down and roll out into the size you need for crust. You won't even need flour on the board to do this. It's amazing. Place crust into pie pan and put favorite filling into it.. (like the pumpkin one above... )..... and bake according to directions.
It's the most tender, good tasting crust you've ever made..............and SO simple. This recipe yields 3 crusts. If you only want to make 2 of them... you can either refrigerate it for at least 2 weeks.. or freeze indefinitely.
BASIC THANKSGIVING TURKEY
This basic recipe is perfect for a first-timer. Over time, you can try various herbs or spices rubbed on with the salt and pepper, or butter mixtures placed under the skin.
Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 3 hrs
Est. standing time: 15 mins
Ingredients:
12 pounds whole turkey (Now the Sawhook turkey is usually as close as possible to 25 pounds..but this is for normal family size!)
I Can't Believe It's Not Butter spray
Directions:
Preheat oven to 400°F
Wash and dry turkey inside and out. Spray turkey with butter spray.
Cut a long length of aluminum foil, enough to wrap loosely around the turkey. Foil should be loosely wrapped over turkey. If it is too tight.. your turkey will be steamed and not browned as well. Put turkey in oven and roast for 15 minutes. Turn heat down to 350°F and cook until done.
Use following chart to gauge time: 8-10 pounds: 2-2/12 hours; 10-14 pounds: 2 1/2-3 hours; 14-20 pounds: 3 1/2-4 hour.
During roasting, the bird should be basted occasionally. (Most turkeys are pre-basted, but it doesn't hurt to do it. It gives the skin a shinier, crunchier texture. Finally, remove foil for final browning.
The turkey is done when you stick a fork in and clear juice (as opposed to pink) runs out. A meat thermometer inserted into the part of the bird without touching the bone will read 180°F. Do not overcook. Remove turkey from oven and let sit 15-30 minutes before serving so that juices will be reabsorbed by the flesh.
Carve the turkey and transfer to a serving tray.
P.S.
If you have the opportunity to buy an enameled roaster, do so.. you will have the
BEST turkey ever. I guarantee it!
FLUFFY BREAD STUFFING
Ingredients:
1 and 1/2 loaves of white bread
Top third of entire bunch, celery (including leaves) chopped
1 large onion, chopped
1 carrot, chopped
1 stick margarine
1 teaspoon black pepper
1/2 tsp. poultry seasoning
1 1/2 tsp. garlic salt (can you tell I like garlic salt??)
1 can cream of mushroom soup, mixed with 1/2 can of water
3 eggs
Tear bread into small pieces into a large bowl. Saute' the celery, onion and carrot in a frying pan with margarine until tender. Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix. Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
Mix until blended. Empty mixture into a 1 1/2 or 2 - quart well-greased casserole dish. Bake in 350 degree oven for at least 30 minutes. Cover lightly with foil and bake for an additional hour at 300 degrees....Outside will be crunchy, and while the inside is fluffy and moist...
MASHED POTATOES/GRAVY
Ingredients:
5# potatoes (pared and cut into cubes)
1/4 pound (1 stick) margarine
Milk (as needed)
Salt
Pepper
Put potatoes in large pot and cover the potatoes with water. Bring to a boil and then turn down to medium until they are tender to the touch with a fork (almost falls apart). Turn off heat. Let sit for a few minutes, then drain the potatoes into a colander inside a large bowl (to save the potato water for gravy). Put the potatoes back into the pot and add salt and pepper to taste during the whipping of the potatoes.. Using an electric mixer, begin breaking up the larger pieces and add margarine and continue to mix and whip until nice and smooth. You will then determine how much or how litte milk needs to be added at this time. Taste and see if the salt and pepper is adequate as well.
Just to be make sure you have a delicious tasting mashed potatoes, put a nice sized spoonful of margarine on top. Place the lid on and keep the potatoes on warm til served. Make sure this is not too hot and that the potatoes do NOT stick.
Before serving them, use a large forked serving spoon and fluff up.
TURKEY GRAVY
In a medium sized mixing bowl, put 1/2 cup of regular flour, 1 teaspoon of salt, and a cup of milk. Using a whisk, begin mixing it together.. it should be rather gooey.. if it's not, add some more milk. In a large frying pan, place whatever drippings you have from the turkey and bring to a boil. Slowly add the gooey flour mixture to the broth and with the whisk, start stirring and stirring. If there's more flour mixture than broth, then this is the time to use the potato water (good idea, eh?).. Continue adding and stirring until the gravy is nice and thick and creamy, at which time you may turn it down to warm. Add whatever pepper you would like and mix and cover and let sit.
1 lb Bittersweet chocolate coarsely chopped
1/2 lb Butter; unsalted
6 Eggs; lightly beaten
GLAZE
2/3 c Heavy cream
6 oz Semisweet chocolate finely chopped
1. Preheat the oven to 425F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter pan and line the bottom with a round of parchment or waxed paper. Butter the paper.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot - not simmering - water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Or melt in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth. 3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) 4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. 5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform.6. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife around the edge and remove the side of the springform. Carefully invert the cake into a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or a cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled, before serving. 8. If you want to cover the cake with a chocolate ganache glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick If necessary, use the spatula to patch any pare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature, or 30 minutes in the refrigerator.
CHOCOLATE GANACHE GLAZE:
1. In a small heavy saucepan, scald the cream. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid.2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dropped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remainds on the surface, add
warm water (or liqueur) by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again.
A-Plus Hot Chocolate
3 tablespoons powdered chocolate drink mix
1 tablespoon white sugar
3 tablespoons sweetened condensed milk
1 (5 ounce) can evaporated milk
DIRECTIONS:
In a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. Add water to fill the glass.
Place in microwave and cook on High for 1 1/2 to 2 minutes. Stir and serve.
White Chocolate Cheesecake with White Chocolate Brandy Sauce
4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
2 cups finely chopped white chocolate
2 fluid ounces brandy DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
Serves 12
French Silk Pie
1 pound Belgium Chocolate (dark, semi-sweet)
4 eggs
1 pound 7 ounces sweet butter (softened)
1 1/3 cup powdered sugar
1/4 cup toasted pecans (chopped)
1 cup heavy cream
1 teaspoon vanilla
1 baked graham cracker crust (recipe follows)
Melt the chocolate with cream slowly in a double boiler. Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated. Add eggs, whip again till just incorporated. Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is completely melted. Then add vanilla and pecans, stir to incorporate and pour into a 10" springform pan lined with a graham cracker crust. Chill at least 6 hours or over night. Remove at least 2 hours before serving and serve at room temperature. This pie may be made 4 -5 days ahead but should be kept refrigerated.
Pumpkin chocolate brownies
2/3 cup firmly packed brown sugar
1/2 cup LIBBY'S 100% Pure Pumpkin
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon NESTLÉ TOLL HOUSE Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
Directions:
PREHEAT oven to 350° F. Coat 9-inch-square baking pan with nonstick cooking spray.
COMBINE sugar, pumpkin, egg, egg whites and oil in large mixer bowl Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.
BAKE for 15 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.