*can also make this with hickory nuts or black walnuts.
1 c. sugar
1 TBSP. flour
3 eggs
1 c. light corn syrup
1 tsp. vanilla
dash of salt
3 TBSP> butter, melted
1 c. pecan halves
1 pie crust, unbaked
Combine the sugar and flour; add the eggs to the sugar mixture and beat well. Add the corn syrup, vanilla and salt, mixing well. Pour in the melted butter and blend.
Arrange the nuts in the pie crust, pour the mixture over them and bake 10 minutes in a 450 oven. and 35 minutes in a 350 degree oven. Pie should be firm and not move when shaken. Serves 6-8.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Wednesday, November 26, 2008
Holiday Sweet Potatoes..
6 cups sweet potatoes, cooked
4 tsp. pumpkin pie spice
1 tsp. cloves
4 TBSP. butter
6 TBSP. brown sugar
1 cup to 1 & 1/2 c. mini marshmallows (whatever your preferance)
1 cup chopped nuts (walnuts, hickory nuts or pecans)
Beat the potatoes and brown sugar , spices and butter until light and fluffy. Spread half the potatoes in a buttered baking dish, sprinkle with small amount of brown sugar, marshmallows and nuts. Top wiht second half of the potatoes and more brown sugar, marshmallows, and nuts. Bke in a 375 degree oven for 10-15 minutes or until marshmallows are melted.
*May add 1/8 cup rum or bourbon to the potatoe mixture when beating.
4 tsp. pumpkin pie spice
1 tsp. cloves
4 TBSP. butter
6 TBSP. brown sugar
1 cup to 1 & 1/2 c. mini marshmallows (whatever your preferance)
1 cup chopped nuts (walnuts, hickory nuts or pecans)
Beat the potatoes and brown sugar , spices and butter until light and fluffy. Spread half the potatoes in a buttered baking dish, sprinkle with small amount of brown sugar, marshmallows and nuts. Top wiht second half of the potatoes and more brown sugar, marshmallows, and nuts. Bke in a 375 degree oven for 10-15 minutes or until marshmallows are melted.
*May add 1/8 cup rum or bourbon to the potatoe mixture when beating.
Tuesday, November 18, 2008
Butternut Squash with glaze...
1 2 lb butternut squash
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon nutmeg
3 tablespoons butter, melted
Peel, seed and slice the squash. Place on a rack in a pot with tight fitting cover, and steam until squash is nearly tender, about 12-15 minutes. Drain well. Preheat oven to 400ºF.
Arrange squash in one or two layers in greased shallow baking dish. Mix sugar, spices and salt, and sprinkle over the squash.
Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes. For deeper glaze, broil a few minutes.
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon nutmeg
3 tablespoons butter, melted
Peel, seed and slice the squash. Place on a rack in a pot with tight fitting cover, and steam until squash is nearly tender, about 12-15 minutes. Drain well. Preheat oven to 400ºF.
Arrange squash in one or two layers in greased shallow baking dish. Mix sugar, spices and salt, and sprinkle over the squash.
Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes. For deeper glaze, broil a few minutes.
Roast Turkey..
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Preheat oven to 325. Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Preheat oven to 325. Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Pumpkin Gooey Butter Cake..
Pumpkin Gooey Butter Cake
1 package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 teaspoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
COMBINE cake mix, 1 egg and 8 tablespoons melted butter. Mix well with electric mixer. Pour into a 13-by-9-inch pan, which has been lightly coated with vegetable spray.FILLING: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and beat. Add powdered sugar, cinnamon and nutmeg. Mix well. Spread over batter and bake 40 to 50 minutes at 350 degrees
1 package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 teaspoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
COMBINE cake mix, 1 egg and 8 tablespoons melted butter. Mix well with electric mixer. Pour into a 13-by-9-inch pan, which has been lightly coated with vegetable spray.FILLING: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and beat. Add powdered sugar, cinnamon and nutmeg. Mix well. Spread over batter and bake 40 to 50 minutes at 350 degrees
Monday, November 17, 2008
Julie's Pumpkin Bread..
2 c. sugar
1 c. oil
3 eggs
1/2 c. water
2 c. canned pumpkin or 1 15 oz. can
3 c. sifted flour
1/2 tsp. salt
1/2 tsp. double acting baking powder (if you just have regular, that is fine, too)
1 tsp baking soda
1 tsp cloves1 tsp cinnamon1 tsp nutmeg
ground nuts (optional)
(you can substitute 3-4 tsp of pumpkin pie spice for the spices, I do that a lot).
Heat oven to 325. In bowl, mix at med. speed the suar and oil until blended. Add eggs; beat until light and fluffy then beat in pumpkin. Sift together flour, salt, baking powder, baking soda, and spices.Add to creamed mixture alternately with water. Beat at low speed until well blended. Bake 1 hour. Cool in pans on wire rack 10 minutes. Makes 2 loaves.*Oh yes, I forgot to tell you my secret ingredient! VANILLA (Pure is the best) add 1 tsp to your sugar,egg and oil mixture before you mix in the pumpkin.
1 c. oil
3 eggs
1/2 c. water
2 c. canned pumpkin or 1 15 oz. can
3 c. sifted flour
1/2 tsp. salt
1/2 tsp. double acting baking powder (if you just have regular, that is fine, too)
1 tsp baking soda
1 tsp cloves1 tsp cinnamon1 tsp nutmeg
ground nuts (optional)
(you can substitute 3-4 tsp of pumpkin pie spice for the spices, I do that a lot).
Heat oven to 325. In bowl, mix at med. speed the suar and oil until blended. Add eggs; beat until light and fluffy then beat in pumpkin. Sift together flour, salt, baking powder, baking soda, and spices.Add to creamed mixture alternately with water. Beat at low speed until well blended. Bake 1 hour. Cool in pans on wire rack 10 minutes. Makes 2 loaves.*Oh yes, I forgot to tell you my secret ingredient! VANILLA (Pure is the best) add 1 tsp to your sugar,egg and oil mixture before you mix in the pumpkin.
Bourbon Pecan Cake...
2 & 1/2 c. sugar
1 c. butter, room temp.
6 large eggs
3 c. sifted cake flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 c. sour cream
1/2 cup plus 1 tbsp. bourbon
1 & 1/2 c. coarsely chopped pecans
2 c. sifted powdered sugar
1 to 2 tbsp. water
Pecan halves for garnish.
Beat sugar and butter in largemixer bowl until light and fluffy. Add eggs, 1 at a time beating well after each.
Mix flour, baking powder, salt and nutmeg in medium bowl. mix sour cream and 1/2 c. of the bourbon in small bowl.
Add 1/3 of the flour mixture at a time to butter mixture, alternating with sour cream mixture, beating well after each addition. Stir in chopped pecans.
Pour batter into greased 10 inch tube or Bundt pan. Bake in preheated 325 degree oven until toothpick inserted in center comes out clean, about 1 & 1/2 hrs. Test cake frequently after first hour and 15 minutes.
OH, SO GOOD!!! :)
1 c. butter, room temp.
6 large eggs
3 c. sifted cake flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 c. sour cream
1/2 cup plus 1 tbsp. bourbon
1 & 1/2 c. coarsely chopped pecans
2 c. sifted powdered sugar
1 to 2 tbsp. water
Pecan halves for garnish.
Beat sugar and butter in largemixer bowl until light and fluffy. Add eggs, 1 at a time beating well after each.
Mix flour, baking powder, salt and nutmeg in medium bowl. mix sour cream and 1/2 c. of the bourbon in small bowl.
Add 1/3 of the flour mixture at a time to butter mixture, alternating with sour cream mixture, beating well after each addition. Stir in chopped pecans.
Pour batter into greased 10 inch tube or Bundt pan. Bake in preheated 325 degree oven until toothpick inserted in center comes out clean, about 1 & 1/2 hrs. Test cake frequently after first hour and 15 minutes.
OH, SO GOOD!!! :)
Dressing...
We always have "dressing" at Thanksgiving and we bake it separately in a roasting pan. We do not stuff the turkey with it, however, I don't see why you couldn't if you wanted to. This dressing is unique because it calls for 1/2 cornbread and 1/2 buttermilk biscuits. No white bread. This is good ol' Southern dressing. This is the basic recipe. It's hard to give a specific recipe for dressing because everyone has a different idea of what they are looking for. I will tell you that this dressing is moist but not soggy and it has a taste that's out of this world! Enjoy!
6 cups crumbled corn bread (recipe to follow)
4 cups crumbled biscuits (recipe to follow)
4 cups chicken stock
1 & 1/2 c. onion, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. rubbed sage
4 c. additional chicken stock
4 eggs, beaten
1/4 c. butter
*Thanks Misty, I forgot the boiled eggs (we add 2 or 3 chopped up fine)Combine the corn bread and crumbs in a large bowl. Set aside. Cook the onions in 4 cups of chicken stock until the onions are tender; let cool slightly and pour onto the crumb mixture. Add the seasonings, mixing well. Using the additional stock, moisten the crumb mixture, making sure the dressing is moist, not wet. Place the dressing in a greased baking dish and pour the beaten eggs and butter on top of the dressing, stirring only slightly, letting most of the liquid remain near the top. Bake uncovered in a low oven (325 degrees) until crisp about 1 hour. Serves 10-12
Cornbread:
1/4 c. bacon drippings (or if you must, use veg.oil)2 c. cornmeal1 tsp. baking soda1 tsp. salt2 eggs, slightly beaten2 c. buttermilkHeat oven to hot (425) Put the drippings in a cast iron skillet and place in the oven to heat.Meanwhile, combine the dry ingredients; mixing well. Add the beaten eggs and buttermilk. Stir until smooth.Take the skillet with the hot drippings out of the oven. Pour the hot drippings into the batter and mix well. Pour the batter back into the hot skillet and bake until golden brown. (about 25 minutes)
Biscuits:
2 & 1/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. butter, cold
3/4 c. milk
ix flour, baking powder, and salt in med. bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Add milk; stir with fork until dough just holds together.
Gently knead dough on a lightly floured surface 6 to 8 ties. Roll or pat out dough until 1/2 in. thick. Cut out dough with a 2 & 1/2 in. round cutter. Reroll dough scraps and cut out.
Place biscuits on ungreased baking sheet. Bake in a preheated oven 450 until golden about 12 to 15 minutes. Serve hot or crumble for dressing.
6 cups crumbled corn bread (recipe to follow)
4 cups crumbled biscuits (recipe to follow)
4 cups chicken stock
1 & 1/2 c. onion, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. rubbed sage
4 c. additional chicken stock
4 eggs, beaten
1/4 c. butter
*Thanks Misty, I forgot the boiled eggs (we add 2 or 3 chopped up fine)Combine the corn bread and crumbs in a large bowl. Set aside. Cook the onions in 4 cups of chicken stock until the onions are tender; let cool slightly and pour onto the crumb mixture. Add the seasonings, mixing well. Using the additional stock, moisten the crumb mixture, making sure the dressing is moist, not wet. Place the dressing in a greased baking dish and pour the beaten eggs and butter on top of the dressing, stirring only slightly, letting most of the liquid remain near the top. Bake uncovered in a low oven (325 degrees) until crisp about 1 hour. Serves 10-12
Cornbread:
1/4 c. bacon drippings (or if you must, use veg.oil)2 c. cornmeal1 tsp. baking soda1 tsp. salt2 eggs, slightly beaten2 c. buttermilkHeat oven to hot (425) Put the drippings in a cast iron skillet and place in the oven to heat.Meanwhile, combine the dry ingredients; mixing well. Add the beaten eggs and buttermilk. Stir until smooth.Take the skillet with the hot drippings out of the oven. Pour the hot drippings into the batter and mix well. Pour the batter back into the hot skillet and bake until golden brown. (about 25 minutes)
Biscuits:
2 & 1/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. butter, cold
3/4 c. milk
ix flour, baking powder, and salt in med. bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Add milk; stir with fork until dough just holds together.
Gently knead dough on a lightly floured surface 6 to 8 ties. Roll or pat out dough until 1/2 in. thick. Cut out dough with a 2 & 1/2 in. round cutter. Reroll dough scraps and cut out.
Place biscuits on ungreased baking sheet. Bake in a preheated oven 450 until golden about 12 to 15 minutes. Serve hot or crumble for dressing.
Mamaw's Fresh Apple Cake
1 & 1/2 c. wesson oil
2 c. sugar
3 c. fresh apples, sliced
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. soda
2 Tbsp. vanilla
1 c. pecans
Bake for 1 & 1/2 hrs. at 350 in a greased tube pan. (This is my Mamaw's best recipe; yummy!)
2 c. sugar
3 c. fresh apples, sliced
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. soda
2 Tbsp. vanilla
1 c. pecans
Bake for 1 & 1/2 hrs. at 350 in a greased tube pan. (This is my Mamaw's best recipe; yummy!)
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