This pie is VERY rich!
Rich Chocolate Pecan Pie (From the Food Network)
1 1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9-inch pie shell (deep dish is best) 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup corn syrup 1/2 teaspoon vanilla extract Pinch salt Caramel Sauce, for garnish, recipe follows Confectioners' sugar, for garnish
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.
Caramel Sauce:
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
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
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.)
If that isn't sweet enough for you, throw some vanilla ice cream on top too.
Make dental appt.
From last year, kalee’s recipe for peanut soup
Plantation Peanut Soup
Serves 8
Ingredients:
6 cups chicken broth [or veggie broth?]
½ cup celery, chopped
½ teaspoons salt
½ cup onion, chopped
4 tablespoons butter
1 cup peanut butter, chunky
2 cups light cream
½ cup flour
½ cup water
1 cup peanuts, chopped (reserve ½ cup for garnish)
Directions:
Combine all ingredients (except flour and water) in crockpot, cover and cook on Low for 4 hours.
In a separate bowl, combine flour and water and mix into soup, stirring well.
Cook on High for an additional 20-25 minutes to thicken, stirring occasionally.
To serve: Ladle into bowls, garnish each serving with a tablespoon or so of good Bourbon, a dollop of unsweetened whipped cream, a sprinkle of paprika and some chopped peanuts and serve.
30 posted on Mon 24 Nov 2008 09:12:26 AM MST by kalee
http://www.freerepublic.com/focus/f-news/2137444/posts#30
I hope you are planning some good cooking this Thanksgiving.
bookmark
Opened my docs to copy recipes into and saw one labeled from last year. Freeper Thanksgiving Recipes. :)
I have a question. My Mother in Law will be cooking two turkeys and is worried about them fitting in the oven.
I made a half joke about, why don’t you put one on the gas grill?
She would be too worried about it drying out, but might try another time.
Any ideas on how not to dry the bird out? I joked about the pics I saw about putting bacon on the bird.
Thanks.
This recipe on americanprofile dot com caught my eye since I have two pomegranates sitting next to my fruit bowl not getting any fresher.
http://www.americanprofile.com/recipes/view/34127/cortl-apple-sauce.html
Cortland Apple Sauce
Ingredients
2 pounds Cortland apples, peeled, cored and sliced
3 cups water
1 cinnamon stick
1/3 cup pomegranate or orange juice (optional)
1/3 to 1/2 cup brown sugar (depending on sweetness of apples)
1/2 cup pomegranate seeds (optional)
1 to 2 tablespoons lemon juice (optional)
1 teaspoon ground cinnamon (optional)
Instructions
1. Place apples in a medium saucepan. Add water and cinnamon stick. Cook over medium heat about 20 minutes or until apples are soft. Add more water during cooking if apples are not covered. Drain well and remove cinnamon stick.
2. Mash apples with a potato masher until chunky. If too thick, stir in about 1/3 cup pomegranate juice.
3. Stir in brown sugar. Add pomegranate seeds, lemon juice and ground cinnamon if using. Makes 2 1/2 cups.
Recipe by Mary Carter
“Veggie U,” American Profile, Aug. 10, 2008.
Nutritional Information
Per (1/2-cup) serving: 180 calories, 0.5g fat, 1g prot., 47g carbs., 4g fiber, 2mg sodium.
Pumpkin and Praline Pie
Ingredients:
2 pie crusts
Filling:
1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water
Praline:
4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)
Instructions:
Mix sugars, flour, bitters, spices in large bowl.
Stir in egg; set aside.
Melt butter in large skillet over low heat.
Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.
Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
Praline:
Prepare crusts.
Preheat to 450°F.
Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
Reduce oven temp to 400°F.
Pour half pumpkin filling into each crust; smooth top with spatula.
Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.
Garnish with whipped cream or topping, if desired
Pumpkin Roll Cake
INGREDIENTS:
Cake:
3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda
Filling:
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
confectioners’ sugar for dusting
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.
******
Wild Rice Dressing
Ingredients:
4 Slices turkey bacon cut into 1-inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions
2 Cups bread crumbs
1/2 Pound turkey breakfast sausage, cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper
Instructions:
Preheat oven to 325.
In medium-size skillet, over medium heat, saute bacon until almost crisp.
Add onion, celery and mushrooms; continue cooking until vegetables are tender.
In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
Season to taste with salt and pepper if desired.
Spoon dressing into lightly greased 2-quart casserole dish.
Bake, covered, at 325 degrees F. 35 to 40 minutes
******
Squash Casserole
Ingredients:
4 cups cooked yellow crook neck squash
1 medium onion
1 tsp salt
1/2 tsp pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream
Instructions:
Cook the squash, onion, butter, salt and pepper until onion and squash are tender.
Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
Pour into a 2 quart casserole and top with remaining crackers & cheese.
Bake at 350 for 30 minutes.
******
Green Beans And Pecan Salad
Ingredients:
For the pecans:
2 tablespoons corn oil
2 cups shelled pecan halves.
Lemon Vinaigrette:
1/2 cup lemon juice(freshly squeezed (2 to 3 whole lemons)
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 cup corn oil
1/3 cup walnut oil
salt & pepper to taste.
2 pounds green beans
Instructions:
Heat peanut oil over medium heat.
Add pecans and salt to taste.
Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them).
Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified.
Add salt and pepper to taste. (Or, use a hand-blender to make the whole thing go quicker and emulsify better).
Trim beans and cut into 3 inch lengths.
Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape.
Steam until crisply tender. (You may also use a regular steamer.)
Rinse with water to arrest the cooking process.
Drain thoroughly.
Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts. Adjust the salt and pepper. Serve at room temperature.
******
Praline Sweet Potatoes
Ingredients:
4 C. mashed sweet potato - canned or fresh
1/2 C. white sugar
2 T. vanilla extract
4 eggs - beaten
1/2 pint heavy cream
1/4 lb. butter or margarine
1 C. brown sugar
1/2 C. flour
1 1/4 C. chopped pecans
Directions:
Butter one 2 quart casserole dish. Preheat oven to 350° F.
In a mixing bowl, combine potatoes, sugar, vanilla, eggs, and cream. Blend well.
Spread into casserole dish evenly.
Prepare the topping by combining the butter, brown sugar, flour, and pecans.
Mix until crumbly and sprinkle over top sweet potato mixture.
Bake for 30 minutes.
******
Sweet Potato Balls
INGREDIENTS:
1 (40 ounce) can sweet potatoes, drained
1/4 cup butter
salt to taste
3 cups crushed cornflakes cereal
3/4 cup real maple syrup
10 large marshmallows
DIRECTIONS:
Drain sweet potatoes and put into large mixing bowl.
Mash the potatoes with butter or margarine.
Salt to taste.
Hand pat mixture into 3 inch diameter balls.
Roll in crushed corn flakes and put into 9x12 inch greased baking dish.
Pour maple syrup evenly over all balls.
Bake at 325 degrees F (165 degrees C) for 40 minutes.
The last fifteen minutes put a marshmallow over each ball.
******
Corn Pudding
INGREDIENTS:
2 (10 ounce) packages frozen corn kernels, thawed
6 eggs
3 1/2 cups milk
1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
Thanksgiving Pumpkin Bread
Ingredients:
1 1/2 c. pumpkin
3/4 c. vegetable oil
2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 c. nuts chopped
1 c. raisin
3 1 lb. coffee cans.
Instructions:
Preheat oven to 350 degrees. Makes three loaves.
Beat these together: 1 1/2 c. pumpkin 3/4 c. vegetable oil
Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired
Mix until all ingredients are thoroughly moistened.
Fill three ungreased 1 lb. coffee cans, 1/2 full.
Bake at 350 degrees for 75 minutes.
Cool, in the can for 15 minutes and remove from can.
Wrap, while still warm, in aluminum foil.
******
Banana Cranberry Bread
INGREDIENTS:
2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the sugar and shortening until light and fluffy.
Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla.
In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg.
Gradually blend flour mixture into the banana mixture.
Fold in walnuts.
Pour into the prepared loaf pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
******
Banana Bread
INGREDIENTS:
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas, very ripe (blackened peels)
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt.
Add to banana mixture and stir in pecans.
Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
******
Cranberry Muffins
INGREDIENTS:
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shortening
3/4 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups chopped cranberries
1 1/2 cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
1/4 cup margarine
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Spray or grease a 12 cup and 6 cup muffin tin.
Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts.
Pour into muffin cups and bake for 25 minutes or until brown.
Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine.
Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
Apfelkuchen
OK, those of German ancestry, check out this one:
http://www.americanprofile.com/recipes/view/72/overnight-coffee-cake.html
Overnight Coffee Cake
submitted by reader Sylvia Goeser of Westphalia, IA
Westphalia, Iowa, is a German colony on the National Register of Historic Places, and many times we serve dinner to tour groups.
For dessert, I decided we must have something Germanish, so I used my old never-fail recipe for Apfelkuchen. It is an overnight coffeecake that also can be served at breakfast.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2/3 cup butter or margarine, softened
2 eggs
1 cup buttermilk (or sour milk)
1 cup apples, peeled, cored, and chopped
[1/2 cup chopped black walnuts or pecans, optional]
Instructions
Mix flour, baking powder, soda, salt, and 1 teaspoon cinnamon in a bowl and set aside. In another bowl, cream granulated sugar, 1/2 cup brown sugar, and butter. Mix in eggs, buttermilk, and flour mixture. Fold in apples.
Pour into a 9-by-13-inch greased baking pan. For topping, combine remaining 1/2 cup brown sugar, [walnuts], and 1 teaspoon cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning.
Uncover and let stand about 30 minutes.
Bake 45 minutes in a 350-degree oven. It’s best served warm.
[Try drizzling coffeecake with a thin powdered sugar frosting before serving.]
http://www.americanprofile.com/recipes/view/29/seven-layer-pea-salad.html
Seven Layer Pea Salad
submitted by reader Lillie Dunlap of Robbins, NC
Ingredients
1 bunch leaf lettuce
2 green and 2 red peppers, chopped or sliced
1 red and 1 yellow onion, chopped or sliced
2 15 1/2-ounce cans peas (drained)
2 tablespoons sugar
1 cup salad dressing [Miracle Whip]
1 cup sour cream
2 cups shredded Cheddar cheese
8 to 10 slices bacon, cooked and crumbled
Instructions
Layer lettuce, peppers, onion, and peas in a bowl or trifle dish. Mix together sugar, salad dressing, and sour cream and spread on top of peas. Layer cheese and bacon and top off with another layer of lettuce.
Refrigerate until ready to serve.
NOTE: Amounts of ingredients can vary according to size of container.