First: Happy Thanksgiving
Second:My last entry was on Cranberry Sauce , following the entry I was asked how to get rid of a cranberry
Stain
Answer: With much difficulty since cranberries are used as a color stain. Dab area with cloth and in a spray bottle mix 2/3 water and 1/3 vinegar, spray area let stand for 10 minutes and wash as normal. If it is a delicate fabric, test the area first because vinegar acts as an acid.
Third: My first time cooking a Turkey was a disaster- that story for a later time! But the next year, I called one of my cooking icons and asked for help. The advice I was given to determine if the bird is done: After cooking recommended time, cut just under the leg of the bird if the juices come out clear, it’s done! Thank you Mrs. R
Posted on: November 22nd, 2006
Posted by Patty in Tips, Terms & Tools.
3 Comments »
Thanksgiving isn’t complete without some cranberry sauce. Also, cranberry sauce on sandwichs is one of my favorite condements.
1 12oz. Bag of fresh cranberries
1 Cup of Orange Juice
1 Cup of Sugar
1 Cinnamon Stick
Put all ingredients in a saucepan cover with lid, cook on low heat for about 25 mintues. It will thick, but don’t worry it will thicken more once it has cooled
I also made this by changing the juice and sugar measurements with with 3/4 Cup of Orange juice and 3/4 Cup of Honey. Thought it was tasty.
Posted on: November 20th, 2006
Posted by Patty in Make Your Own, Recipes, Sides.
1 Comment »
Thanksgiving is just around the corner which means the glutenous season is about to begin! Okay, so my mother would be upset with me…but I cheat when it comes to making pies. Sure there are a lot of great crust recipes out there, but it just adds so much time to the pie baking experience, which otherwise could be so simple!
I recently went to a Pre-Thanksgiving potluck and it was my job to a bring pie. I brought two classics; Pecan and Pumpkin. I thought since it was a potluck it would be easier for people to take a piece if they were individual pies. I used pre-made crusts and just molded it to tart shells.
P.S. It happens to the best of us…after running an errand and taking the pies on the subway I crushed a few by the time I got to the dinner
Crusts:
Bake crusts as directed with which ever brade you decide on…I don’t mean to discourage making your own!
9 inch pie crust
Pecan Filling
Pre Heat Oven 350
1 Cup Dark Brown Sugar
1/2 Cup Light Corn Syrup
3 eggs
3 Tablespoons of butter (cut up and softened)
2 Teaspoons Vanilla
1 Teaspoon Lemon zest
2 Teaspoons Brandy
1 3/4 Cup Toasted Chopped Pecans
1/3 Cup Semi-Sweet Chocolate Bits (optional)
Mix together: Sugar, Eggs, Butter and Corn Syrup then add vanilla, brandy and lemon zest. When all mixed well together add pecans. Pour pecan mixture into baked pie dish. (Optional on the bottom of pie crust spread evenly chocolate bits and pour pecan mixture over it) Bake for about 50- an Hour. Until it is stiffened.
Pumpkin Pie
Pre Heat Oven to 350
1 Cup of Pumpkin Puree
1/2 Cup Maple Syrup
1 Teasspoon of Cinnamon
1/2 Teaspoon of Ginger
1/4 Teaspoon of Salt
3/4 Cup of Cream
1 Egg
1 Tablespoon of Brandy
Bring Maple syrup to a boil. In a mixing bowl mix together pumpkin, egg, and cream. Followed by mixing in ginger, cinnamon and salt. Once everything is well combined add maple syrup combine well. Lastly, add Brandy and pour pumkin mixture into pie shell and bake for 50 minutes. ( if doing mini ones around 25-30) Bake until puree has stiffened and setteled.
Posted on: November 13th, 2006
Posted by Patty in Recipes, Sweets.
4 Comments »
Cheers! Sandra. R.
Thanksgiving
