Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
The day after Thanksgiving I like to make these. That doesn't mean I am June Cleaver and always get around to making them. But, at least I think of it. These are the softest and most wonderful cinnamon rolls. Since I wasn't sure about copyright for reposting I am just adding the url for this.
Don't forget to rinse it off after you brine it.
Mmmmm! Boubon Pumpkin Pie looks very good! Between that and the bourbon turkey gravy you two are enticing me to buy the big bottle next time! :D
I saw that. And I'm going to use Bourbon in the whipped cream. They'll never know what hit them :)
I don't know if it would work with whipped cream or not.
Never thought to try it that way.
I suspect the CoolWhip's thickening agent is what helps the pie to set, though, since the other two main ingredients are limeade concentrate and sweetened condensed milk.
jm
Glad you found some recipes to try. Thanks for that helpful video on choosing a BUTTerball.
Blessings on you and your little one!
Glad you are being strict about not consuming alcohol.
jm
I prepare fresh green beans the same way.........but I add some strips of fresh red bell pepper to the mix. Makes a very pretty dish.
ARTICHOKE SQUARES APPETIZER sounds good.
Those look delicious! Thanks.
jm
This may sound weird, but the PORK dry gravy mix is much better tasting than the turkey gravy mix. I teach cooking classes and this is a short-cut tip that I have shared with my students for years. They have all agreed that the pork mix is better. Try it. I think you will be pleased with the results.
Here in the US, before Halloween till after Thanksgiving there are always many pumpkin flavored items available, pumpkin milk shakes, pumpkin ice cream, pumpkin muffins, bagels, and doughnuts, and so on. The rest of the year if one wants pumpkin-flavored anything, one makes it oneself.
Of course, there's the great debate of whether or not to add nuts to quick breads and desserts.
I personally think the addition of nuts distracts from the flavor of any baked good and ruins the texture, too. But nut fanatics can barely stomach anything that doesn't have huge amounts of nuts added.
Thanks for joining us here on this thread.
jm
Sorry to hear you were under the weather. Hope you are doing better. Can you believe it's almost here! Hope all FReepers everywhere have a blessed time.
Oh, Jocko.
We may have a disagreement here. I am a nut fanatic. Toasted pecans, walnuts, etc. add a wonderful contrast in flavor and texture to most foods. Browned pine nuts on a salad are a must in this home. Banana bread absolutely requires pecans. I could go on and on. To each his own, I guess.
You said, '"What you're supposed to serve" on TG -- turkey, (canned) sweet potato cass with mini-marshmallows; cranberry sauce (no berries) with the can-date imprint still on the jelly; mashed potatoes with gravy; pumpkin pie. And NO variations allowed!'
+* +* +*
Wellllllllllllllll, I lean that way myself. I could be very happy with just the usual.
But I admire all the folks that do the creative cooking, too. This thread sure has been fun.
Sounds good, and I happen to LIKE cashews! Thanks for the snack mix recipe. jm
Thank you for the tip on using pork gravy mix. Will have to try that sometime. jm
My mom LOVES nuts. So my whole childhood almost all baked goods had nuts added, brownies, chocolate chip cookies, banana bread, fruit cake, and so on. In fact, she would add double the amount called for! And her favorite nuts are pecans and walnuts, black walnuts in particular. Sadly for me, the two nuts I don't much like are pecans and walnuts. All other nuts are okay in say, mixed nuts, or some kind of salty snack. But NOT in sweets!
I think the world is evenly divided on this.
Half says, "Ah, too bad, this doesn't have nuts in it!"
The other half says, "You wouldn't go and ruin a perfectly good (brownie) by putting nuts in it, would you?"
One other thing people are divided on is chunky vs. smooth peanut butter. For me, I much prefer smooth peanut butter, but some folks just gotta have that extra crunch.
Like they say, sometimes you feel like a nut, sometimes you don't!
Individual taste is a wondrous thing. I would hate for all of us to be clones. Life is more interesting that way.
Yep, we individuals have a wide variety of preferences.
It's nice when we have some small thing the way we like it. It's a lovely thing when we honor another by doing it their way. And balancing the two is a work of art.
Blessings,
jm
Here's a leftovers recipe:
Easy Turkey Pie
2 cups mashed potatoes--leftovers
1 egg
3 green onions -- sliced
3 cups turkey -- cooked and cubed
3/4 cup carrots -- cooked and sliced
3/4 cup frozen peas
3/4 cup leftover gravy
1 pie crust for top
Grease a deep pie dish. Mix potatoes, onions and egg well. Pat into pie dish and up the sides. Mix remaining ingredients together and put into potato lined pie dish.
Top with a pie crust. Bake at 350 for about 1 hour or until pastry is golden brown.
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