Posted on 11/24/2008 7:41:09 AM PST by Red Badger
Post your favorite recipes for Thanksgiving Here for ALL FReepers to share! Pies, Gravies, Stuffings........Squirrel?.....
Somebody’s gonna have a hugh Thanksgiving!............
I love you!
I’m waiting with my Dad’s 22 for the squirrel recipes. LOL!
1 box of raspberry jello
1 cup of boiling water
1 can of cranberry sauce
Dissolve jello in the boiling water. Stir in the cranberry sauce until it is smooth.
Add two chopped apples.
Add 1/2 cup of chopped walnuts
Chill overnight. At the beginning of the chilling, stir a couple times to distribute the apple and chopped walnuts which may float to the surface. Enjoy!:)
Because I'm nice that way. :) Happy Thanksgiving!
Squirrels are getting smarter..........
LOL. Looks like my house. The animals run the show much as I attempt otherwise.
LOL!!!
Plantation Peanut Soup
Serves 8
Ingredients:
6 cups chicken 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.
If you follow my aunt’s recipe exactly as shown below; you will have the best chocolate cake you have ever tasted. Be sure to ice while the cake is still warm.
Chocolate Sheath Cake
(Virginia Retz)
Cake:
2 Cups Flour ½ Cup Buttermilk
2 Cups Sugar 2 Eggs (Beaten)
1 Stick Butter ¾ tsp. Cinnamon
¼ Cup Crisco (Solid) 1 tsp Vanilla
4 Tbs. Hersheys Cocoa 1 tsp Baking Soda
Icing:
4 Tbs Hersheys Cocoa ! Box Powered Sugar (Sifted)
1 Stick Butter 1 tsp Vanilla
6 Tbs. Milk I Cup Pecans (Optional)
Cake:
Sift together 2 cups flour and 2 cups sugar. Set aside. In a saucepan, mix 1 stick butter, ½ cup Crisco, 4 Tbs. cocoa and 1 cup water. Bring to rapid boil and boil only a FEW SECONDS. Pour over flour sugar mixture. Mix well. To this add: ½ cup buttermilk, 2 beaten eggs, ¾ tsp. cinnamon, 1 tsp.vanilla and 1 tsp. soda. Mix Well. Pour into a greased jelly roll pan or greased baking pan with ½ sides. Bake 15 minutes at 350 degrees.
Icing:
Mix in saucepan 4 Tbs cocoa, 1 stick butter and 6 Tbs milk. Bring to a rapid boil and cook a few seconds. Add 1 Box of sifted powdered sugar. Mix well and add 1 tsp vanilla and 1 cup pecans (optional). Beat well and spread over hot cake. (THIS IS IMPORTANT, MAKE SURE CAKE IS HOT). Cut into squares the size of brownies.
Honey Maple Pumpkin Pie... A True Thanksgiving story, Including a beautiful Indian Maiden!
A beautiful Indian maiden named Mike, U.S. Army (20yr retire, Sgt. Construction Battalion, Gulf I Vet.
She use to be a bartendress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said low custard, more pumpkinie..
I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So heres the recipe I created for the Indian maiden Mike:
The foundation is the standard recipe on the Libbys Pumpkin can; simply use 1/2 the eggs, 1/2 of the Evaporated milk; replace the sugar with 1/2 honey and 1/2 maple syrup; add 2 TBL brandy per pie and cook Twice as long.
Heres the standard recipe with my changes [MARKED]
1 can (29 oz.) Libbys Pumpkin
1 1/2 cup granulated sugar [REPLACE with 1/2honey and 1/2 maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]
BAKE in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. [CHANGE/COOK twice as long] Cool on wire rack for 2 hours.
Now, my IMPORATANT TRICK to make the pies keep for a week: After they have cooled for 1/2 hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You cant tell the difference between a pie made 5 hours ago or 5 days ago.
Honey Maple Pumpkin Pie... A True Thanksgiving story, Including a beautiful Indian Maiden!
A beautiful Indian maiden named Mike, U.S. Army (20yr retire, Sgt. Construction Battalion, Gulf I Vet.
She use to be a bartendress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said low custard, more pumpkinie..
I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So heres the recipe I created for the Indian maiden Mike:
The foundation is the standard recipe on the Libbys Pumpkin can; simply use 1/2 the eggs, 1/2 of the Evaporated milk; replace the sugar with 1/2 honey and 1/2 maple syrup; add 2 TBL brandy per pie and cook Twice as long.
Heres the standard recipe with my changes [MARKED]
1 can (29 oz.) Libbys Pumpkin
1 1/2 cup granulated sugar [REPLACE with 1/2honey and 1/2 maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]
BAKE in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. [CHANGE/COOK twice as long] Cool on wire rack for 2 hours.
Now, my IMPORATANT TRICK to make the pies keep for a week: After they have cooled for 1/2 hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You cant tell the difference between a pie made 5 hours ago or 5 days ago.
Honey Maple Pumpkin Pie... A True Thanksgiving story, Including a beautiful Indian Maiden!
A beautiful Indian maiden named Mike, U.S. Army (20yr retire, Sgt. Construction Battalion, Gulf I Vet.
She use to be a bartendress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said low custard, more pumpkinie..
I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So heres the recipe I created for the Indian maiden Mike:
The foundation is the standard recipe on the Libbys Pumpkin can; simply use 1/2 the eggs, 1/2 of the Evaporated milk; replace the sugar with 1/2 honey and 1/2 maple syrup; add 2 TBL brandy per pie and cook Twice as long.
Heres the standard recipe with my changes [MARKED]
1 can (29 oz.) Libbys Pumpkin
1 1/2 cup granulated sugar [REPLACE with 1/2honey and 1/2 maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]
BAKE in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. [CHANGE/COOK twice as long] Cool on wire rack for 2 hours.
Now, my IMPORATANT TRICK to make the pies keep for a week: After they have cooled for 1/2 hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You cant tell the difference between a pie made 5 hours ago or 5 days ago.
For you city dwellers, I will note that big rats are related to possums.
Ratatouille anyone?
Best wishes to all for a good Thanksgiving, and don't forget to count your blessings. There are many in all of our lives.
I meant to say while the cake is still hot from the oven. You should put the icing on at that time. Do not wait. You should probably have the icing made up and ready to go before the cake comes out of the oven.
LOLOL!!!
With grizzly gravy!!
Another Yum Yum...
Tartoni
2 Eggs 1 Box Graham Crackers
1 Cup Sugar 1 tsp. Vanilla
1 Pt. Whipping Cream
Beat eggs separately very stiff. Add ½ cup sugar, beaten in carefully to each (whites and yolks). Mix whites and yolks. Beat cream stiff and fold into eggs. Add vanilla. Roll or smash graham crackers. Cover bottom of long, flat baking dish with crackers. Pour in egg mixture. Put thin layer of crackers over it. Chill in refrigerator for several hours. This recipe doubled serves 10-12.
Try this cranberry relish.
1 pkg. 12-16 oz. fresh cranberries
1 orange
1 cup sugar
rinse berries, place in food processor.
cut up orange, remove seeds. Leave as much of the skin as you wish, but I would advise at least 1/4 of it. More skin, more tart.
Place in processor.
Add sugar to processor and process to relish size.
Put in container and refrigerate.
MAKE THE DAY AHEAD !!
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