Recipes

[PA Mom-mom]

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@Nonametoday wrote:

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@PA Mom-mom 

Prepare your turkey.  Set your alarm clock.  Put it in the oven while you are getting that last couple hours of sleep . Then it will be ready to slice.  You can't slice a hot turkey.  So that will give it time to cool off.  Then you have room in the oven for other stuff.  Do you have an instant pot?  That is your friend for veggies and most meats but not a turkey.

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@Nonametoday  I used to get up at 5:30 AM and make my three pies before the turkey went into the oven. Then I started making the pumpkin pie on Wednesday night after baking the fillings. This year I'm seriously considering also making the groundcherry pie on Wed. night. To me, the apple must be made the day of, so that will still go in first thing on T-Day before the turkey.

[YouGoGirl1]

It wouldn't be Thanksgiving without Cranberry Relish.

Cranberry Relish

1 med. Navel Orange - 12 oz. pkg. fresh cranberries -

3/4 to 1 cup sugar To Taste. Cut orange into sections leaving peel on. Grate in food processor, put in bowl, 

grind up cranberries in batches mix together with sugar.

put in refrig. Can make 48 hrs. in advance. Will Keep for

2 wks after Thanksgiving. Can use on Ice cream, on toast, and you can mix with Mayo to put on Turkey Sandwiches.

[sabatini]

Hi, @Sooner. I was just scrolling around, and saw the following recipe on "SouthernPlate":

Sweet Potato Creme Brûlée

It's made the day before, and then just needs to be run under the broiler for a few minutes before serving.

The author said that although it can certainly be served as a dessert, it makes a terrific side dish.

Sounds decadent!

Sweet Potato Creme Brûlée

Ingredients

For Sweet Potatoes

• 2 large sweet potatoes
• 1/2 cup sugar
• 1/4 cup melted butter
• 1/2 teaspoon cinnamon
• 2 eggs

For Custard

• 2 cups whipping cream or heavy cream
• 1/2 cup white sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

For Topping

• 1/3 cup brown sugar

Instructions

• If you like, you can cook the sweet potatoes the day before you are ready to make the dish and store them in the fridge overnight. Bake at 425 until tender in the middle (around 15-25 minutes). This allows the skin to fall right off the next day.
  2 large sweet potatoes
• Place the sweet potato filling ingredients into a large bowl and beat them with an electric mixer until smooth and creamy. Spread into the bottom of a baking dish and set it aside.
  2 large sweet potatoes,1/2 cup sugar,1/4 cup melted butter,1/2 teaspoon cinnamon,2 eggs
• Place all of the custard ingredients into a medium-heavy saucepot (or transfer to one before heating) and stir well. Place over medium-low heat and whisk constantly for five minutes or until just warm. It will be very runny.
  2 cups whipping cream or heavy cream,1/2 cup white sugar,4 large egg yolks,1 teaspoon vanilla extract
• Using a measuring cup, gently scoop and pour the custard over the sweet potatoes.
• Place the baking dish in the center of a larger baking dish and pour water into the larger dish until it is about an inch deep.
• Bake at 325° for 1 hour or until a knife inserted in the center comes out almost clean. Carefully remove it from the oven and remove the baking dish from the water. Allow it to cool by placing it on a heavy dish towel or wire rack. Once cool, cover with foil and refrigerate for several hours or overnight.
• Before serving, remove it from the fridge and allow it to sit at room temperature for half an hour. Sprinkle brown sugar over the top and turn the oven to low broil. Place the dish on a baking sheet and put it in the oven, about 5 inches from the broiler, for 5-7 minutes, or until the sugar is mostly melted. Remove from the oven and allow it to sit for a few minutes before serving to allow the sugar to harden. Note: Not all of the sugar will melt but it will form a thin coat across the top of the dish.
  1/3 cup brown sugar

[Solar Is My Name]

@retiredatlast THANK YOU! I'll try this recipe. AND I also remember THE GOOD EARTH restaurant! Wish it were still around.

Happy holidays!

-Solar 

[Sooner]

@sabatini

I'm faint from reading that recipe!    I kept thinking "Isn't this pie????"

I think if you put a pie crust on top and sprinkled it with some of the brown sugar, then baked we'd have a sweet potato slab custad pie!!!!  

You probably would be hostess number one with the recipe you posted!  Better make enough for another serving!  The holiday guests will thank you.

[Trailrun23]

I roast halved brussel sprouts with a drizzle of olive oil and diced canadian bacon until crispy. I usually sprinkle the canadian bacon pieces over the brussel sprouts before roasting. Everyone loves this, even if they tell me they won't eat brussel sprouts.

[YouGoGirl1]

I make this recipe instead of Pumpkin pie..

Pumpkin Pie Cake

Layer One: 1 yellow cake mix,( reserve 1 cup for later use ) 1 stick of melted butter, 1 egg

Mix together and press in a 9x13" cake pan.

Layer two: 3 cups Pumpkin Pie Mix,(1 lb. 14-ounce Can)  Don't

use solid pumpkin, 2 eggs, 2/3 cup milk, combine and pour over Layer One.

Layer Three: 1 cup reserved cake mix, 1/2 cup brown sugar, 1/2 cup A P flour, 1/2 stick of softened butter, 1 tsp. cinnamon.

Mix together and sprinkle over Layer Two. Bake in a preheated 350* oven for 40-50 min. or until knife inserted in center of cake comes out clean. I like to serve this with a dollop of whipped cream. ** Can Bake the day before Thanksgiving. Cool completely and store in refrigerator. 

[sabatini]

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@Sooner wrote:

@sabatini

I'm faint from reading that recipe!    I kept thinking "Isn't this pie????"

LOL, @Sooner! That's exactly what I thought too!

But if it was on the dinner table, I'd probably ask someone to 'Please pass the sweet potato thing over there'. 

[Sooner]

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@sabatini wrote:

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@Sooner wrote:

@sabatini

I'm faint from reading that recipe!    I kept thinking "Isn't this pie????"

LOL, @Sooner! That's exactly what I thought too!

But if it was on the dinner table, I'd probably ask someone to 'Please pass the sweet potato thing over there'. 

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@sabatini LOL!!!  Great minds! And give me some too. I have to try that.

[YouGoGirl1]

Stabilized Whipped Cream

1 pint Heavy whipping cream - 1 Tablespoon Powdered Milk, yes 

powdered milk. - 1 Tablespoon Powdered sugar - 1 tsp. vanilla extract. Chill bowl and beaters, pour heavy cream in bowl, beat with mixer, until very soft, but starting to hold it's shape. Add powdered sugar & vanilla. Finish beating the cream until firm & fluffy. Makes 4 cups. Store in frig. until needed. Can put in decorator bag with lg. piping tip, and use on cupcakes etc.

** powdered milk doesn't alter the taste or texture at all.*