*
November 26 - National Cake Day
November 27 - National Bavarian Cream Pie Day
November 28 - National French Toast Day
November 29 - National Chocolates Day - Throw out your leftovers day
November 30 - National Mousse Day
December 1 - National Pie Day - National eat a red Apple Day
December 2 - National Fritters Day
***Weekly Cooking Thread Ping List***
(to be added/deleted - plase post here or PM me)
Recap of recipes from last week’s thread (Nov 19th)
Appetizers/Sandwiches * 26 * Rosemary Garlic Walnuts w/Smoked Olive Oil
Bread * 16 * Coffee Can Bread
Bread * 18 * Challa (Egg Bread)
Candy * 49 * Oreo Turkeys
Cookies * 65 * Kix Peanut Butter Chocolate Crisps
Marinades/Sauces * 20 * Cranberry Sauce
Marinades/Sauces * 21 * Grandma’s Fresh Cranberry Relish
Marinades/Sauces * 31 * Alice’s Chili Sauce
Marinades/Sauces * 36 * Sweet Chili Sauce
Marinades/Sauces * 39 * Fresh Tomato Chili Sauce
Marinades/Sauces * 42 * Cranberry and Orange relish
Marinades/Sauces * 52 * Chili Sauce
Poultry * 19 * Kentucky Hot Browns
Soup * 29 * Bouillabaisse
Soup * 33 * Basic Cream Soup
Stuffing/Dressings * 05 * Cornbread/Sausage Stuffing
Stuffing/Dressings * 27 * Kimchi Stuffing
Vegetables * 08 * Bacon Brussel Sprouts
Vegetables * 46 * Twice Baked Sweet Potatoes
Waffles/Pancakes * 43 * Corn Fritters
[Nov 19th link]
http://www.freerepublic.com/focus/chat/2809837/posts?page=68#68
I finally figured out how to make sweet potatoes that aren’t so icky sweet. Nobody here likes the marshmallow stuff but this turned out perfect so this is going in the tradition file.
Sweet Potatoes
Take a big can (40 oz) of sweet potatoes and mash them up. Sprinkle on pumpkin pie spice, about a tablespoon of honey and tons of butter.
Oooh! National Fritters Day! I’ve got a recipe for that one!
Is that the day we can throw cream pies into people faces?? LOL
November 28 - National French Toast Day
viva la French...
Now give me a recipe for 25 pounds of leftover turkey?? LOL
My biggest dessert hit wasn’t a pie. It was:
Black Bottom Cupcakes
Ingredients
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.
I found this on epicurious yesterday while searching for a new pumpkin pie recipe without the evaporated milk. I made it since my husband was craving one. The crust is interesting and shortbread like. The filling is good and creamy but needs more pumpkin pie spices next time around.
The Ultimate Pumpkin Pie
Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves
For crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
1/3 cup yuja concentrate
1/3 cup water
1/2 cup yujacha marmalade
1/2 cup 2 percent (reduced-fat) milk
1/2 teaspoon ground cinnamon
2 large eggs
8 slices of a sweet white bread (sliced challah, baguette or sourdough bread)
2 tablespoons butter
Preparation
1 For best results, dry the bread overnight, so it won't soak up too much of the egg and milk mixture and end up soggy.
2 Pour yuja juice concentrate, yujacha and water into a small saucepan over medium heat, and bring to a simmer. Remove from heat, and keep the syrup warm.
3 Combine milk, cinnamon and eggs in a shallow dish, and stir with a whisk.
4 Dip bread slices in egg mixture. Let slices sit in the egg mixture 20 seconds on each side.
5 Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Place four bread slices in pan; cook two minutes on each side or until lightly browned. Remove from pan.
6 Repeat step 5 with the remaining butter and bread slices.