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Post by goodcookin on Nov 15, 2007 23:53:27 GMT -5
Sweet Potato Spoon Bread from the Martha Stewart Show
This recipe for sweet potato spoon bread, part of Martha's Ultimate Thanksgiving Menu, was adapted from Martha Stewart Living, November 1997.
Serves 8 to 10
3 large sweet potatoes 1/4 cup yellow cornmeal 2 cups milk 4 tablespoons unsalted butter 1/4 cup light-brown sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 cup all-purpose flour 1/4 cup honey 4 large eggs 1 cup heavy cream
1. Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.
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Post by goodcookin on Nov 16, 2007 19:16:05 GMT -5
Thanksgiving Turkey Cookies Makes: 16 cookies Keep little fingers busy decorating holiday refrigerated sugar cookies! 1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies 1 container (16 oz) chocolate creamy frosting Candy corn Orange decorating icing Black decorating gel Miniature candy-coated chocolate baking bits 1 . Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes. 2 . Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. 3 . Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
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Post by amirah on Nov 17, 2007 17:25:41 GMT -5
ww Cranberry-Orange Relish
POINTS® Value: 2 Servings: 8 Preparation Time: 7 min Cooking Time: 0 min Level of Difficulty: Easy Forget the canned stuff. This fresh cranberry sauce is spiked with orange and requires absolutely no cooking.
* 12 oz cranberries, fresh * 1 medium orange(s), navel, washed, unpeeled and cut into chunks* * 1 cup sugar * 1 piece ginger root, fresh, peeled, about 1-inch, chopped * 1/4 tsp ground cinnamon
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.
Notes:
If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead, and then remove the white pith before cutting the orange into chunks.
If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. Also, some or all of the sugar can be substituted with Splenda (could affect POINTS values).
You can make this relish up to 5 days ahead.
This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.
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Post by goodcookin on Nov 18, 2007 1:11:10 GMT -5
Praline Pumpkin Dessert Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd! Prep Time:20 min Start to Finish:1 hr 45 min Makes:12 servings 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk 3 eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 box Betty Crocker® SuperMoist® golden vanilla cake mix 1 1/2 cups chopped pecans or walnuts 3/4 cup butter or margarine, melted Whipped cream, if desired Additional pumpkin pie spice, if desired 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. 2. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. 3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. 4. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator. Success Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin. Substitution If you can’t find the golden vanilla cake mix, it’s okay to use SuperMoist® butter recipe yellow cake mix.
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Post by amirah on Nov 19, 2007 11:03:15 GMT -5
ww Pumpkin Spice Cheesecake Bars
POINTS® Value: 3 Servings: 18 Preparation Time: 18 min Cooking Time: 30 min Level of Difficulty: Moderate Serve these rich, creamy bars with a hot cup of mulled cider for a perfect holiday treat. Bake and refrigerate for up to three days before serving.
* 1 sprays cooking spray * 9 whole reduced-fat cinnamon graham crackers * 3 Tbsp butter * 16 oz fat-free cream cheese * 1 cup sugar * 2 cup fat-free sour cream * 1/2 tsp ground cinnamon * 1/2 tsp ground nutmeg * 1/4 tsp ground ginger * 1/4 tsp ground cloves * 3 large egg(s) * 1 cup canned pumpkin
Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)
Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.
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Post by amirah on Nov 19, 2007 11:04:15 GMT -5
ww Stuffing with Sage and Chives
POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty: Easy This stuffing gets a nutrient boost from whole-wheat bread and is infused with the distinct flavors of sage and chive.
* 1 sprays cooking spray * 12 slice whole-wheat bread, or white bread, preferably day-old, cubed* * 2 tsp olive oil * 2 tsp light butter * 1 cup onion(s), diced * 3 medium stalk celery, diced * 2 tsp dried thyme * 2 tsp dried sage * 1/2 tsp table salt * 1/4 tsp black pepper, freshly ground * 2 cup canned chicken broth * 2 Tbsp chives, fresh, chopped
Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Slice into 8 pieces and serve.
Notes:
Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).
For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect POINTS values).
You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
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Post by amirah on Nov 20, 2007 14:25:08 GMT -5
Apple Cider Crisp
POINTS® Value: 4 Servings: 8 Preparation Time: 26 min Cooking Time: 40 min Level of Difficulty: Easy Tart and crisp Granny Smith apples hold up best in baking and are our top choice for use in this recipe.
* 1/2 cup all-purpose flour * 1/4 cup sugar * 1/4 cup packed light brown sugar * 1/4 cup butter, chilled and cut into small pieces * 7 medium Granny Smith apple(s), peeled and sliced * 1/3 cup apple cider * 2 Tbsp sugar * 1 Tbsp fresh lemon juice * 1 Tbsp all-purpose flour * 1 tsp ground cinnamon * 1 sprays cooking spray
Preheat oven to 375°F.
Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside.
Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm. Yield: 8 servings (serving size: 3⁄4 cup).
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Post by amirah on Nov 20, 2007 14:25:47 GMT -5
Last-Minute Mashed Sweet Potatoes
POINTS® Value: 2 Servings: 8 Preparation Time: 3 min Cooking Time: 40 min Level of Difficulty: Easy Baking the sweet potatoes concentrates their natural sweetness. Couple that with naturally sweet pineapple and you've got a delicious, 2-ingredient Thanksgiving side dish.
* 4 large sweet potato(es), washed and dried * 15 1/4 oz canned pineapple, packed in juice, crushed, drained
Preheat oven to 400ºF.
Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more.
Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving.
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Post by goodcookin on Nov 4, 2008 13:15:34 GMT -5
Olive Garden Pumpkin Cheesecake
CRUST 1 -1/2 cups gingersnap cookie crumbs 3/4 cup finely chopped pecans or walnuts -optional 6 tablespoons unsalted butter, melted
FILLING 3-8 ounce pkgs cream cheese, at room temperature 1 cup sugar 1 teaspoon cinnamon 3/4 teaspoon ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1-1/4 cup pumpkin puree 5 large eggs 1/2 cup heavy cream
CARAMEL SAUCE 1/2 cup butter 1/2 cup brown sugar 1/4 cup milk 1/2 teaspoon vanilla extract dash of salt
SWEETENED WHIPPED CREAM 1 cup heavy cream 1/2 teaspoon granulated sugar 1/2 teaspoon vanilla extract
GARNISH 1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust
Crust: Lightly butter a 10 inch round cake pan. combine gingersnap crumbs, nuts, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.
Filling: In a bowl, beat cream cheese until smooth. Add sugar and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.
Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours.
Once cheesecake is completely chilled, lower the pan into a hot water bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up.
Caramel Sauce: Put all ingredients except vanilla in small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approximately 5 minutes then stir in vanilla extract.
Sweetened Whipped Cream: Whip cream an high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake.
Garnish: Sprinkle top with reserved crumbs. Drizzle with caramel sauce.
Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.
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Post by amirah on Nov 5, 2008 12:25:19 GMT -5
ww Mashed Butternut Squash and Apples
POINTS® Value: 2 Servings: 6 Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Easy Special enough for holiday entertaining yet easy enough for a busy weeknight, since you cook it in the microwave.
* 20 oz butternut squash, fresh, peeled and cubed (see note) * 2 medium apples, Granny Smith, peeled, cored and cut into small pieces * 1/2 cup apple cider * 1 tbsp unsalted butter, cut up * 1 1/2 tsp thyme, fresh, chopped * 1/2 tsp table salt * 1/4 tsp black pepper, freshly ground, or to taste
Put squash, apples and cider in a shallow microwave-safe baking dish or container; sprinkle butter over top. Cover and microwave until tender, about 10 to 12 minutes. Mash until smooth, yet slightly chunky; stir in thyme, salt and pepper. Yields about 2/3 cup per serving.
Note: Look for 1 1/4 pound packages of already peeled and cubed butternut squash in the produce section of your grocery store. It’s an incredible time-saver.
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Post by goodcookin on Nov 12, 2008 20:06:50 GMT -5
Parmesan-Roasted Butternut Squash Gourmet | November 2008
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
* 2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces * 3/4 cup heavy cream * 3 sage leaves * 2/3 cup finely grated parmigiano-reggiano
Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ notes: •Butternut squash can be cut 1 day ahead and chilled in sealable bags. •If you’re making this entire menu, squash can be roasted at same time as mushroom and farro pie (recipe precedes). Use upper and lower thirds of oven, switching position halfway through.
Makes 8 servings.
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Post by bonnie on Nov 18, 2008 21:39:45 GMT -5
Mole-Spiced Roasted Turkey Recipe by Robert Del Grande
The cinnamon, cocoa and chile-powder paste flavors the turkey and produces a wonderful aroma as the bird roasts.
1/4 cup unsweetened cocoa powder 1 tablespoon ancho chile powder (see Note) 1 tablespoon cinnamon 1 tablespoon light brown sugar Salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 teaspoon balsamic vinegar One 10- to 12-pound turkey, rinsed and patted dry 4 tablespoons unsalted butter, melted 2 cups turkey or chicken stock or canned low-sodium broth 1 1/2 tablespoons all-purpose flour, mixed with 1/4 cup water
1. Preheat the oven to 450F. In a bowl, combine the cocoa, chile powder, cinnamon, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the oil and vinegar. Rub half of the paste all over the turkey; spoon the remaining paste into the cavity.
2. Set the turkey on a rack in a large roasting pan and cook for 5 minutes. Baste the turkey with some of the melted butter and add 3 to 4 tablespoons of the turkey stock to the pan.
3. Lower the oven temperature to 350F and roast the turkey for 1 1/2 hours. Lower the oven temperature to 250F and add a little more stock to the pan. Baste the turkey with the butter and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 170F. Transfer the turkey to a cutting board, cover loosely with foil and let rest for at least 30 minutes.
4. Pour the pan juices into a saucepan and skim off the fat. Set the roasting pan on a burner over moderately high heat. Add the remaining stock and bring to a boil, scraping up any browned bits.
5. Strain the stock into the saucepan and bring to a boil. Spoon the paste from the turkey cavity into the stock. Boil the stock until reduced to about 1 1/2 cups, about 10 minutes. Whisk in the flour mixture and simmer over moderate heat until thickened. Season the gravy with salt and pepper. Carve the turkey and serve hot or at room temperature with the gravy.
Makes 8-10 servings.
Note: Ancho chile powder adds sweet heat to the turkey. If you can't find it, grind a stemmed whole ancho in a spice grinder.
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Post by bonnie on Nov 18, 2008 21:42:11 GMT -5
Deep Dish Pecan Pie Recipe by Robert Del Grande
If you'd prefer thinner pies, roll out the dough to 12-inch rounds and bake in regular 10-inch pie plates.
PASTRY 3 1/3 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons sugar 1/2 teaspoon salt 2/3 pound (2 sticks plus 5 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 1/2 cup ice water
FILLING 3 cups pecan halves (about 10 ounces) 8 large eggs, at room temperature 4 large egg yolks, at room temperature 2 tablespoons pure vanilla extract 1/2 teaspoon salt 2 cups light brown sugar 4 tablespoons unsalted butter, melted 3 cups light corn syrup
1. MAKE THE PASTRY: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.
2. On a lightly floured surface, roll out 1 pastry to an 11-inch round. Fit the pastry into a deep 9-inch pie plate. Trim the overhang to 1/2 inch, fold the edges under and crimp decoratively; refrigerate. Repeat with the remaining disk.
3. MAKE THE FILLING: Preheat the oven to 375°. Line the bottom of the oven with foil in case of spills. Divide the pecans evenly between the pie shells. In a large bowl, combine the eggs, egg yolks, vanilla and salt. Whisk in the brown sugar and butter until smooth. Whisk in the corn syrup. Pour the filling over the pecans, pressing them down with a spoon to coat them with the syrup. Bake in the center of the oven for 15 minutes.
4. Lower the oven temperature to 300° and bake for about 1 hour, or until the crusts are golden and the filling is puffed and beginning to crack around the edges; it should still be slightly jiggly. Let the pies cool on a rack, then serve.
Makes two 9" pies.
Make Ahead: The pie pastry can be frozen for up to 1 week. The pecan pies can be refrigerated overnight.
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Post by amirah on Nov 19, 2008 18:11:53 GMT -5
ww Pumpkin-Oat Bread
POINTS® Value: 3 Servings: 24 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty: Easy A fabulous fall snack. You get a generous piece of cake, topped with a crunchy walnut and an underlying hint of caramel flavor.
* 1 spray(s) cooking spray, flour-variety recommended * 1/2 cup(s) unsalted butter, softened * 1 1/2 cup(s) packed light brown sugar * 3 large egg(s), beaten * 2 cup(s) canned pumpkin * 1/4 tsp table salt * 1 tsp pumpkin pie spice, or more to taste * 1 1/2 cup(s) all-purpose flour * 1 1/2 cup(s) uncooked quick oats * 2 1/2 tsp baking soda * 24 pieces walnut halves
Preheat oven to 350ºF. Coat a 10- X 15-inch baking dish with cooking spray.
Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.
Cool in pan and cut into 24 pieces. Yields 1 piece per serving.
Notes: Spice up the batter with a dash of cinnamon, nutmeg, cloves, pepper, ginger or allspice.
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Post by amirah on Nov 19, 2008 18:13:12 GMT -5
ww Apricot-Glazed Turkey and Sweet Potatoes
POINTS® Value: 6 Servings: 8 Preparation Time: 10 min Cooking Time: 55 min Level of Difficulty: Moderate Moist turkey breast and spectacular sweet potatoes. A wonderful alternative to roasting a whole bird.
* 1/2 cup(s) apricot preserves * 1 tbsp Dijon mustard * 2 1/2 pound(s) sweet potato(es), peeled and cut into bite-sized pieces * 2 tsp canola oil * 1/2 tsp table salt, divided * 1/2 tsp black pepper, freshly ground, divided * 2 pound(s) boneless, skinless turkey breast(s), roast* * 1/4 cup(s) white wine * 1/2 cup(s) canned chicken broth
Preheat oven to 400ºF. Line a large rimmed baking pan with nonstick foil (or coat with cooking spray).
Put potatoes in pan; drizzle with oil. Sprinkle with 1/4 teaspoon each of salt and pepper; toss to coat. Push potatoes to one side of pan, keeping them in a single layer.
In a small cup, stir together preserves and mustard until blended; set aside. Sprinkle turkey with remaining 1/4 teaspoon each of salt and pepper. Place turkey on empty side of pan; using back of a spoon, spread 1/4 cup of apricot mixture over turkey.
Place pan in oven and roast for 20 minutes. Remove pan from oven; pour remaining apricot mixture over potatoes and toss to mix and coat.
Roast, tossing potatoes once or twice, until potatoes are cooked and lightly browned and turkey is cooked through, about 25 to 35 minutes more.
Remove potatoes from pan; set aside. Remove turkey to a cutting board and let stand 5 to 10 minutes, loosely covered with aluminum foil, to allow turkey to reabsorb juices (pour any resulting juices back into roasting pan).
Meanwhile, place roasting pan on stove top over high heat. To deglaze pan, add wine and then broth; scrape bottom and sides of pan with a wooden spoon. Bring to a boil and cook until sauce reduces and begins to thicken (alcohol will burn off), about 1 to 2 minutes.
Place turkey and potatoes on a serving platter; pour sauce over turkey and serve. Yields about 3 ounces of turkey and 1/2 cup of sweet potatoes per serving.
Notes:
* You might have to buy a 2 pound boneless turkey breast and remove the skin.
This recipe is also delicious with orange marmalade instead of the apricot preserves.
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