ZCorum Thanksgiving Cookbook

Transcription

Table of Contents
Appetizers, Salads, & Sides ........................................................................................................................... 0
Apple Walnut Sausage Stuffing (Donna Brannen) .................................................................................... 1
Beer Dip (Brandi Smith) ............................................................................................................................ 2
Butternut Squash Casserole (Jenny McEntyre)......................................................................................... 3
Cauliflower Salad (Cyndi Hall) ................................................................................................................... 4
Cheesy Au Gratin Potatoes (Kaitlin) .......................................................................................................... 5
Cornbread Stuffing Southern Style (Holly Hughes)................................................................................... 6
Crab Stuffed Mushrooms (Amanda Starr) ................................................................................................ 7
Cranberry Sauce (Amanda Smith) ............................................................................................................. 8
Cranberry Sauce (Erin P.) .......................................................................................................................... 9
Creamy Grape Salad (Jessica Gibbons) ................................................................................................... 10
Grandma’s Green Bean Casserole (Monica Woods) ............................................................................... 11
Green Bean Casserole (Kellie) ................................................................................................................. 12
Green Chile Corn (Stacy Eads)................................................................................................................. 13
Homemade Oyster Stuffing (Jeanette Hill) ............................................................................................. 14
Holiday Broccoli Cheddar Cornbread (Corrinne Lanier) ......................................................................... 15
Poor Man’s Oysters (BBQ Water Chestnuts) (Janel Wallis) .................................................................... 16
Simply Stuffing (Juli) ................................................................................................................................ 17
Spiced Cranberry Sauce with Orange (Maggie Buerger) ........................................................................ 18
Stuffed Zucchini (Kristin McKay) ............................................................................................................. 19
Sweet Potato Casserole (Cara Powell) .................................................................................................... 20
Sweet Potato Casserole (Rhonda VanRyswyk) ....................................................................................... 21
Entrees ........................................................................................................................................................ 22
Beef Stroganoff (Ashly Mills) .................................................................................................................. 23
Cheaters’ Chicken-n-Dumplings (Linda Stroud) ...................................................................................... 24
Four Cheese Italian Chicken Bake (Brandon Franklin) ............................................................................ 25
Greek Traditional Turkey with Chestnut and Pine Nut Stuffing (Jennifer Carter) .................................. 26
Guinness Beer Can Turkey with Coffee Rub (Jonathan Eakins) .............................................................. 27
Home Style Turkey, the Michigander Way (Tabitha Evans) ................................................................... 29
Mock Filet Mignon (Kristin McKay) ......................................................................................................... 31
Pineapple Baked Ham (Victoria Hagins) ................................................................................................. 32
Shepherd’s Pie (aka Potato Casserole) (Tashara Williams)..................................................................... 33
Stuffed Roasted Chicken Dressing with Shrimp (Janna Kirkland) ........................................................... 34
“The Morning After” (Neal Grillot) ......................................................................................................... 35
Turkey Pasta Primavera (Nick Gavetti) ................................................................................................... 36
Turkey with BBQ Gravy (MoniQue Wallace) ........................................................................................... 37
Turkey Meatballs in Marinara Sauce (Dominique Burnett) .................................................................... 39
Desserts....................................................................................................................................................... 40
Apple-Cranberry Crisp (Angela Caruso) .................................................................................................. 41
Banana Pudding (JaMichael Dawson) ..................................................................................................... 42
Blackberry Pie (Shirlene Montgomery) ................................................................................................... 43
Bourbon Pumpkin Cheesecake (Kathy Shelley) ...................................................................................... 44
Caramel Cupcakes (Theresa) ................................................................................................................... 46
Cinnamon Pears (Pat Baughman) ........................................................................................................... 47
Cherry Fluff Salad (Diane Dean) .............................................................................................................. 48
Chocolate Delight Dessert (Joni Hodges) ................................................................................................ 49
Chocolate Éclair Cake (Laura Shapiro) .................................................................................................... 50
Chocolate Soufflé (Linda Taylor) ............................................................................................................. 51
Dark Rum Southern Pecan Pie (Mary Burke) .......................................................................................... 52
Diner-Style Strawberry Shortcake (Sheenika Wilson)............................................................................. 53
Eggnog (L’Saundra McNeal) .................................................................................................................... 55
Holiday Pecan Pie (Quatell Gibbons) ...................................................................................................... 56
New York Cheesecake (Larry Holbrook) ................................................................................................. 57
No-Bake Fruit Cake (Sr. Mickey Caruso S.D.S.) ....................................................................................... 58
Perfect Pumpkin Pie (Cheryl Chadwick) .................................................................................................. 59
PHILADELPHIA® 3-Step Sweet Potato Cheesecake (Melissa Amerson) .................................................. 60
Pineapple Ambrosia (Marcia Jarrard) ..................................................................................................... 61
Pumpkin Cheesecake (Colleen B.)........................................................................................................... 62
Pumpkin Custard (Terry McAllister)........................................................................................................ 63
Pumpkin Pancakes (Randy Chadwick) .................................................................................................... 64
Pumpkin Pie (Stephanie Conkell) ............................................................................................................ 65
Seven-Up™ Pound Cake (Kimberly Johnson) .......................................................................................... 67
Spiced Apple Cake with Eggnog Sauce (Leif Street) ................................................................................ 68
Strawberry Cheesecake with Preserve Topping (Chastity Collins) ......................................................... 70
Sweet Potato Muffins Stuffed with Cinnamon-Mascarpone (Keya Millonie)......................................... 71
Thanksgiving Gingerbread Turkey Cookies (Romaree Douglas) ............................................................. 73
Thai Pumpkin Custard (Emily) ................................................................................................................. 74
Vanilla Pound Cake (Teaira Polite) .......................................................................................................... 75
Appetizers, Salads, & Sides
Turkey Day Cookbook
Apple Walnut Sausage Stuffing (Donna Brannen)
Ingredients:
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5 Celery ribs, thinly sliced
2 medium onions chopped
3 tsp. rubbed sage
2 tsp. dried thyme
1 cup butter, cubed
3/4 cup grated Parmesan cheese
1/3 cup minced fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 lb. bulk Italian sausage
16 cups cubed day old bread
5 med tart apples, peeled and thinly sliced
1 can (14 1/2oz) chicken broth
1 1/2 cups chopped walnuts
Instructions:
1. In a large skillet, sauté the celery, onions, sage and thyme in butter until vegetables
are tender. Transfer to a very large bowl; cool slightly.
2. Stir in cheese, parsley, salt and pepper, set aside.
3. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add
to celery mixture. Add the bread cubes, apples, broth, and walnuts; toss to coat.
4. Transfer to a greased 3 qt. baking dish (dish will be full), Cover and bake at 350
degrees for 25 minutes. Uncover then bake 10-15 minutes or until heated through
or lightly browned.
Turkey Day Cookbook
Beer Dip (Brandi Smith)
Ingredients:
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2 8oz. pkgs. cream cheese, softened (light can be used; fat free does not turn out
well)
1 pkg. hidden valley ranch dry seasoning mix
2 cups finely shredded cheddar cheese
2/3 c. beer (light beer can be used)
pretzels
Instructions:
1. In a bowl, combine cream cheese, ranch, and beer. Beat with an electric mixer until
smooth. If you don’t have a mixer, stir like crazy with a spoon until well combined.
2. Stir in cheese.
3. Chill for at least one hour before serving; serve with pretzels.
Turkey Day Cookbook
Butternut Squash Casserole (Jenny McEntyre)
Ingredients:
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1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
1/2 (16 ounce) package vanilla wafers, crushed
1 cup brown sugar
Instructions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes.
3. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash
and cook until tender, about 15 minutes. Drain and mash.
4. In a 9×13 inch casserole dish combine 3 cups mashed butternut squash, white sugar,
milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
5. Bake in preheated oven for 45 minutes, or until set.
6. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and
brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Turkey Day Cookbook
Cauliflower Salad (Cyndi Hall)
Ingredients:
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1 medium cauliflower, cleaned and cut into florets
1 large spoonful Tahini
lemon juice
1 clove garlic, mashed
Water
salt (optional)
pepper (optional)
cayenne pepper (optional)
Instructions for Cauliflower:
1. Steam the cauliflower just until it is fork tender (you’ll want to retain a bit of
crunch).
2. When the cauliflower is cooked, drain well and lay out on a flat dish to cool (don’t
cover – let the steam escape).
Instructions for Dressing:
1. Put Tahini and crushed garlic into a bowl (if you like a bit of “fire”, add the cayenne
at this time)
2. Add a small amount of lemon juice (approx. 1/2 teaspoon)
3. Stir well until the mixture is creamy.
4. Add a small amount of water (approx. 1/2 teaspoon)
5. Stir well until the mixture is creamy.
6. Continue alternating between lemon juice and water until you have the dressing at a
consistency that you like.
7. Add salt/pepper as required.
Instructions for Salad:
1. In a bowl, pour the dressing over the cooled cauliflower and mix so that all pieces of
cauliflower are coated with dressing.
2. Chill well. Serve.
Turkey Day Cookbook
Cheesy Au Gratin Potatoes (Kaitlin)
Ingredients:
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1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth
Instructions:
1. Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a
large bowl, toss the cheeses and cornstarch together until evenly coated.
2. In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes.
Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon
salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them
neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper
evenly over the top.
3. Combine the cream and the broth in a large measuring cup and pour the mixture
over the potatoes. Top with the remaining cheese mixture and bake until golden
brown and a fork inserted into the center slides in easily with little resistance, 75 to
85 minutes. Let the potatoes cool for 10 minutes.
Turkey Day Cookbook
Cornbread Stuffing Southern Style (Holly Hughes)
Ingredients:
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2 (8.5 ounce) packages dry corn muffin mix
1 (8 ounce) can cream-style corn
2 eggs, beaten
1/2 cup plain yogurt
1/4 cup milk
1/2 cup butter
1 onion, finely chopped
2 celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 cups chicken broth
Instructions:
2. Lightly grease a 9×13 inch baking dish.
3. In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until
moistened. Pour into prepared pan.
4. Bake in preheated oven for 20 minutes, or until golden brown.
5. Meanwhile, in a large saucepan over medium heat, melt butter and sauté onion,
celery, green pepper and garlic. When onions are tender stir in thyme, basil,
oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
6. Crumble the cornbread and stir into broth mixture; mix well. Add more broth or
more bread, as necessary, to achieve desired consistency.
Turkey Day Cookbook
Crab Stuffed Mushrooms (Amanda Starr)
Ingredients:
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1 pound fresh mushrooms – (about 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers — crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Instructions:
1. Preheat oven to 400 degrees.
2. Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool
in the refrigerator.
3. While vegetables cool, wash mushrooms and remove stems.
4. Set caps to the side and finely chop half of the stems.
5. Discard the other half of the stems or use elsewhere.
6. Combine the sauté vegetables, chopped mushroom stems, and all other ingredients
(except cheese slices) and mix well.
7. Place mushroom caps in individual buttered casseroles or baking dishes (about 6
caps each).
8. Spoon 1 teaspoon of stuffing into each mushroom.
9. Cover with sliced cheese.
10. Bake in oven for 12 to 15 minutes until cheese is lightly browned.
Turkey Day Cookbook
Cranberry Sauce (Amanda Smith)
Ingredients:
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1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
1 orange’s zest
Instructions:
1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice.
2. Stir in the cranberries and orange zest, and cook until they start to pop (about 10
minutes).
3. Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
Turkey Day Cookbook
Cranberry Sauce (Erin P.)
Ingredients:
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1 pound (4 cups) cranberries
2 oranges
2 cups sugar
Instructions:
1. Put cranberries through food processor. Peel oranges, remove seeds and put rind
and oranges through chopper.
2. Mix with cranberries and sugar.
3. Refrigerate for a few hours before serving.
Turkey Day Cookbook
Creamy Grape Salad (Jessica Gibbons)
Ingredients:
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1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/3 cup sugar
2 teaspoons Spice Islands® pure vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans
Instructions:
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In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended.
Add grapes and toss to coat.
Transfer to a serving bowl.
Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just
before serving.
Turkey Day Cookbook
Grandma’s Green Bean Casserole (Monica Woods)
Ingredients:
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2 tablespoons butter
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
Instructions:
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until
smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add
green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over
the top. In a small bowl, toss together cracker crumbs and remaining butter, and
sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven or until the top is golden and cheese is
bubbly.
Turkey Day Cookbook
Green Bean Casserole (Kellie)
Ingredients:
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1 (10 3/4 oz.) can Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkg. frozen cut green beans, thawed (or I find 2 cans of french style
green beans fully drained works best)
1 1/3 cups FRENCH’S® Original (or Cheddar) French Fried Onions
Instructions:
1. Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup
French Fried Onions.
2. Bake at 350°F for 30 min. or until hot.
3. Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Green Chile Corn (Stacy Eads)
Ingredients:
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3 cans white shoe peg corn
1 stick real butter
1 lg. can chopped green chilies
1 pkg. cream cheese
Instructions:
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Preheat oven to 325 degrees.
Melt butter & cream cheese mix until smooth.
Drain and add corn and green chilies.
Put in baking dish and bake for 30 minutes.
Turkey Day Cookbook
Turkey Day Cookbook
Homemade Oyster Stuffing (Jeanette Hill)
Ingredients:
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1 loaf good quality sandwich bread
1 sleeve saltine crackers
1 onion medium chopped
3 stalks celery chopped
2 tbsp. butter
1 pint fresh oysters drained
2 cups low sodium chicken stock
1/2 tsp. black pepper
1/8 tsp. sage
1/8 tsp. thyme
1/8 tsp. marjoram
Instructions:
1. Cut bread into 1/2 cube and let dry on a sheet pan over night or put in a 200′ degree
oven for 30 minutes. Preheat oven to 350 degrees.
2. Crush saltines and put in a large bowl with the bread cubes. Dice the celery and
onions. Add the butter to a Dutch oven and heat on medium heat. Add the onions
and celery and a pinch of salt, sweat for 5 minutes till translucent. Add the pepper,
sage, thyme and marjoram. Stir to combine.
3. Pour over bread and crackers and gently toss to combine. Add chicken stock until
just moist. Add oysters and gently toss to combine. Pour into greased Pyrex and
bake until top is lightly browned and crispy.
4. Remove and serve.
Turkey Day Cookbook
Holiday Broccoli Cheddar Cornbread (Corrinne Lanier)
Ingredients:
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2 (8.5-ounce) boxes corn muffin mix
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a
bowl.
3. In a 10-inch cast iron skillet melt butter. Sauté onions and broccoli until soft. Pour
batter over the vegetable mixture and sprinkle top evenly with remaining cheese.
You can also place the ingredients in an 11 by 17-inch baking dish.
4. Bake in oven until golden, about 30 minutes.
Turkey Day Cookbook
Poor Man’s Oysters (BBQ Water Chestnuts) (Janel Wallis)
Ingredients:
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2 small or 1 large can whole water chestnuts
1-lb bacon, cut into thirds
Toothpicks
Instructions:
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Wrap bacon around water chestnuts and secure with a toothpicks.
Bake on a cookie sheet at 400 degrees for 30 minutes or until crispy.
Drain fat.
When cooked, take water chestnuts and place them in a casserole dish.
BBQ Sauce Ingredients:
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1 cup ketchup
2/3 cup brown sugar
2 teaspoons soy sauce
Instructions:
1. Pour BBQ sauce over water chestnuts and bake an additional 20 minutes uncovered.
Turkey Day Cookbook
Simply Stuffing (Juli)
Ingredients:
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1/2 cup (1 stick) butter
5 large celery stalks, chopped
1 large onion, chopped
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried sage
1 can (14 1/2 ounces) chicken broth
2 loaf (16 ounces each) sliced firm white bread, lightly toasted and cut into 1/2-inch
cubes
1/2 cup loosely packed fresh parsley leaves, chopped
Instructions:
1. Preheat oven to 325 degrees F. In 12-inch skillet, melt butter over medium heat. Add
celery and onion, and cook 15 minutes or until tender, stirring occasionally.
2. Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water; remove skillet
from heat.
3. Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix
well.
4. Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 40
minutes or until heated through.
Turkey Day Cookbook
Spiced Cranberry Sauce with Orange (Maggie Buerger)
Ingredients:
• ¼ teaspoon Allspice
• 3/4 cup sugar
• 1/4 cup orange juice
• 12 ounces Fresh cranberries, rinsed
• ½ teaspoon orange zest
Instructions:
1. Combine the sugar, orange juice, 1/4 cup water, and the allspice in a small saucepan
set over medium heat.
2. Cook, stirring occasionally, until the sugar melts and the liquid begins to bubble.
3. Remove from heat and let the spices steep for 10 minutes. Return the pan to the
stovetop, add the cranberries and the zest, and cook over medium-high heat until
the berries just begin to pop — about 7 minutes.
4. Remove pan from heat, transfer the mixture to a serving bowl, and chill.
Turkey Day Cookbook
Stuffed Zucchini (Kristin McKay)
Ingredients:
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4 to 5 medium zucchini
1-1/2 cups soft bread crumbs
2 cups grated colby/jack cheese
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1-bulk sausage
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
Instructions:
1. Cut each zucchini in half lengthwise. Scoop out pulp, leaving 1/4-in. shells. Finely
chop pulp.
2. In a large bowl, combine the sausage, pulp, bread crumbs, parsley, 1 1/2 cup of
cheese, onion, egg and seasonings. Mix well. Fill zucchini shells with meat mixture.
3. Place in a 13-in. x 9-in. baking dish. Combine tomato soup and water; pour over
zucchini. Sprinkle the rest of the cheese on top. Bake at 350° for 45-50 minutes.
Turkey Day Cookbook
Sweet Potato Casserole (Cara Powell)
Ingredients:
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3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Instructions:
1. Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish.
2. Mix remaining ingredients together and sprinkle over top.
3. Bake at 350° for 30 to 40 minutes, until hot and browned.
Turkey Day Cookbook
Sweet Potato Casserole (Rhonda VanRyswyk)
Ingredients:
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4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium
saucepan with water to cover. Cook over medium high heat until tender; drain and
mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk
and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture
is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Entrees
Entrees
Turkey Day Cookbook
Beef Stroganoff (Ashly Mills)
Ingredients:
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1, 16 oz. pkg. dry egg noodles
1, 1 ½ lb. round steak, cut into small pieces
1 small yellow onion, diced
2, 10 ¾ oz. cans condensed cream of mushroom soup
2 2/3 C. water
1, 16 oz. container sour cream
1 tsp. steak sauce
Instructions:
1. Bring large pot of lightly salted water to boil.
2. Add egg noodles and cook for 8-10 minutes- or until al dente. Drain and rinse under
hot water.
3. In a large skillet, brown the round steak pieces with the onion until desired.
4. In a crockpot, combine the soup, 2 2/3 cups (or 2 soup cans) of water, sour cream
and steak sauce. Mix until smooth.
5. Add steak pieces, onions and noodles.
6. Cook on low for 2 hours, or until desired taste and consistency is reached.
Entrees
Turkey Day Cookbook
Cheaters’ Chicken-n-Dumplings (Linda Stroud)
Ingredients:
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2 small cans or 1 large can Cream of Chicken Soup
1 box bowtie noodles
1 medium can of canned white chicken meat
1 chicken bouillon cube
Instructions:
1. Combine Cream of Chicken Soup, can of chicken meat and bouillon cube in sauce
pan. Set burners to low and let ingredients simmer while you prepare the noodles.
Be sure to stir half way through cooking time so that the bouillon cube dissolves and
evenly flavors the mixture.
2. Cook bowtie noodles according to directions on box except subtract about 3 minutes
from the cooking time. Drain noodles.
3. Combine noodles with soup mixture. Stir gently until all noodles are coated with
mixture. Simmer on low heat for 3 minutes.
Alternative Methods:
1. Follow directions above substituting bowtie noodles with egg noodles.
2. Follow directions above. Except, raid the refrigerator and substitute canned chicken
with any kind of leftover chicken that you have (left over baked or rotisserie chicken
is a most excellent substitute!)
Entrees
Turkey Day Cookbook
Four Cheese Italian Chicken Bake (Brandon Franklin)
Ingredients:
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1, 120 gram package STOVE TOP Lower Sodium Stuffing Mix for Chicken
1, 10 ounce can 25%-less-sodium condensed cream of mushroom soup
½ cup dry white wine
4, 4 ounce boneless skinless chicken breasts
1 ½ cups Kraft 4 Cheese Italian Light Shredded Cheese
Instructions:
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Heat oven to 400 F.
Prepare stuffing mix as directed on package. Mix soup and wine.
Place chicken in 13x9 baking dish. Top with cheese, soup mixture and stuffing.
Bake for 30 minutes or until chicken is done (170 F).
Entrees
Turkey Day Cookbook
Greek Traditional Turkey with Chestnut and Pine Nut Stuffing (Jennifer
Carter)
Ingredients:
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1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 (10 pound) whole turkey
salt and ground black pepper to
taste
1/2 pound ground beef
1/2 pound ground pork
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1/4 cup chopped onion
1/2 cup uncooked instant rice
1/4 cup pine nuts
1/4 cup raisins (optional)
1/3 cup butter
1/2 cup chicken broth
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions:
1. Preheat oven to 325 F. Make a small incision on sides of each chestnut. Place in a skillet over
medium heat. Cook, stirring often, until toasted. Remove from heat, peel and chop. Melt 2/3
cup butter in a saucepan, and mix in the orange juice, tangerine juice and lemon juice. Rub
the turkey inside and out with the mixture, reserving some for basting. Season turkey with
salt and pepper.
2. In a large skillet over medium heat, cook the ground beef, ground pork and onion until beef
and pork are evenly brown and onion is tender. Drain grease. Mix in rice. Stir in the
chestnuts, pine nuts, raisins, 1/3 cup butter, broth and brandy.
3. Season with 1 teaspoon salt and ½ teaspoon pepper. Continue cooking until all liquid has
been absorbed. Stuff all turkey cavities with the mixture and tie in place with kitchen twine.
4. Place turkey on a rack in a roasting pan and loosely cover breast and thighs with aluminum
foil. Pour about ¼ inch water into the bottom of the pan. Maintain this level of water
throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing
occasionally with remaining butter and juice mixture. Increase over temperature to 400 F
during final hour of roasting and remove foil. Cook turkey to a minimum internal
temperature of 180 F.
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Turkey Day Cookbook
Guinness Beer Can Turkey with Coffee Rub (Jonathan Eakins)
Ingredients:
 1 8-10 lb turkey, thawed-gizzards
& neck removed
 1 Can Guinness Beer
 A few sprigs of each Sage,
Rosemary, & Thyme
Brine Ingredients:
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1 Cup Kosher Salt
½ Cup Brown Sugar
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½ Gallon Water
1 ½ Gallons Heavily Iced Water
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1 Tablespoon Poultry Seasoning
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Add the remaining liquid in the
beer can
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1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
5 Cups Water
Rub Ingredients:
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2 Tablespoons Brown Sugar
1 Tablespoon Fresh Finely Ground
Espresso Coffee
Gravy Ingredients:
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4 Tablespoons Butter
4 Tablespoons Flour
4 Cups Turkey Stock
Turkey Stock Ingredients:
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Turkey Neck
Giblets
½ Onion
1 Teaspoon Dried Sage
Instructions:
1. Add salt and sugar to a large sauce pot. Add 1/2 gallon of the water and bring to a
boil. Boil until everything is dissolved. Let the mixture cool, and add to a large pot or
container, large enough for your bird. Add the heavily iced water, and make sure the
mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in
the refrigerator.
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Turkey Day Cookbook
2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse
bird very well and pat dry. Mix all rub ingredients well, then rub the turkey with the
spices all over. Open the beer, and pour about 1/4 cup out, and stuff the herb sprigs
into the can. Put the beer can in the holder, if using, and place the turkey on the beer
can. The butt of the bird should be sitting on the can. Roast until internal
temperature of the thickest part of the breast is 161 degrees. When the bird has
reached temperature, remove from the oven or grill and wrap with aluminum foil
for at least 1 hour before carving.
3. While turkey is cooking, make the stock for the gravy. Add the turkey neck, gizzards,
and spices to a saucepan. Add 5 cups of water. Bring to boil, and then reduce to a
simmer. Simmer for about 2 hours, while turkey is roasting. Stock is done when
meat is coming away from the neck bone. Strain stock before using. Melt butter in
skillet. Sprinkle in flour.
4. Cook the roux until it has browned, and is fragrant. Whisk in turkey stock. Bring
back to a boil, and reduce to a simmer.
Entrees
Turkey Day Cookbook
Home Style Turkey, the Michigander Way (Tabitha Evans)
Ingredients:
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1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
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2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the
giblets, or add to pan if they are anyone’s favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to
make little pockets. Put 3 tablespoons of the butter on both sides between the skin
and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and
minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the
turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal
temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45
minutes or so, remove the foil so the turkey will brown nicely.
Brine Method:
* Brining is a pretreatment in which the whole turkey is placed in a salt-water solution
known as brine. This pretreatment produces a wonderfully moist and well-seasoned bird.
Brining should be done in the refrigerator or in a cooler with 5 to 6 ice packs to keep the
turkey and brine at 40 degrees or below during the entire brining process. Brining is more
manageable with a rather small turkey from 12 to 14 pounds. Table salt or kosher salt can
be used to make the brine. Crystal kosher salt is recommended since table salt contains
additives such as anti-caking ingredients, iodine
and other additives. Table salt is also very finely ground and more is required to produce
good results.
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Turkey Day Cookbook
1. Start the brining method the day before you plan to cook the turkey. Start with a
fresh or completely thawed turkey. Wash the bird inside and out and remove the
giblet bag and neck.
2. In a large stockpot, plastic tub or cooler dissolve 4 cups kosher salt or 2 cups table
salt in 2 gallons cold water. Add 1 cup sugar. Stir until the salt and sugar are
completely dissolved. Water will look clear, not cloudy.
3. Herbs and spices may be added to brine to enhance the flavor. Add several crushed
bay leaves, several sprigs of dried thyme, or other dried herbs, if desired.
4. Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours.
Or use the overnight method by reducing the salt and sugar amounts by 1/2 so the
turkey does not retain too much salt.
5. Remove the turkey from brine, rinse inside and out under cold running water. Pat
dry
with paper towels. Place on a shallow pan and refrigerate overnight. This allows the
skin to dry out so it becomes crisp during roasting. This step may be omitted if
desired.
6. Preheat oven to 350 degrees. Place turkey on shallow roasting pan. Tie legs together
and tuck wings underneath the bird. Coat the skin with butter or olive oil. Cover the
breast loosely with aluminum foil. Add 1 cup water to bottom of pan.
7. Cooking time will vary depending on the size of the turkey. Check the wrapper to
see how much the turkey weighs and determine the approximate cooking time (see
chart). Roast the turkey until temperature in the innermost thickest part of the
thigh reaches 165°F as measured with a food thermometer. Check the internal
temperature in the wing and the thickest part of the breast as well. The temperature
in all parts should read 165 °F or higher. The thigh juices should run clear when
pierced with a fork. For reasons of personal preference, you may choose to cook the
turkey to higher temperatures.
8. During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the
breast and baste with pan juices to encourage browning. Add more water to the pan
if necessary.
9. A 12-pound turkey will take about 3 hours and 15 minutes to roast. Add 15 minutes
for each additional pound.
Entrees
Turkey Day Cookbook
Mock Filet Mignon (Kristin McKay)
Ingredients:
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1 ½ lbs. lean ground beef
2 cups cooked rice
1 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon garlic powder
¼ teaspoon pepper
6 bacon strips
Instructions:
1. In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic
powder and pepper.
2. Shape into six round patties.
3. Wrap a strip of bacon around each patty; fasten with a wooden toothpick.
4. Place in an ungreased shallow baking dish.
5. Bake at 450° for 20 minutes or until meat is no longer pink.
Entrees
Turkey Day Cookbook
Pineapple Baked Ham (Victoria Hagins)
Ingredients:
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1 Smoked Ham
1 2 liter Coca-Cola
2 can pineapple rings
12 fresh cherries
1 cup brown sugar
Toothpicks
Instructions:
1.
2.
3.
4.
Preheat oven to 350.
Wash ham to remove residue. Place in a deep roaster.
Add Coca-Cola.
Let ham cook for 2 to 3 hours or until tender.
Glaze Instructions:
1.
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5.
Remove the pineapple rings from can. Do not discard juice.
Reduce pineapple juice, brown sugar and cinnamon if desired, into simple syrup.
Place pineapple rings and cherries on ham using toothpicks.
Pour glaze over ham and place back in oven for five minutes.
Remove ham from oven, let cool, slice.
Entrees
Turkey Day Cookbook
Shepherd’s Pie (aka Potato Casserole) (Tashara Williams)
Ingredients:
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1 lb. of ground beef
onions (optional)
bell peppers (optional)
1 can of cream of chicken
1 can of cream of mushroom
2 cans of slice potatoes or fresh cut potatoes
1 pack of Kraft shredded mild cheddar cheese or more if desired
Instructions:
1. Cook the ground beef with the onions and bell peppers mixed in until it turns brown
than drain.
2. Pour the ground beef into your desired pan (lasagna pan I prefer) and mixed the
potatoes into the ground beef then the cans of cream of chicken and cream of
mushroom afterwards.
3. Once the mixture is completed, layer the Kraft cheese across the top (you can put as
much cheese as you want to). Finally, put the pan in the over after preheating the
oven at 350 degrees. Bake for 30 minutes or until the cheese melt how you will like
it.
Entrees
Turkey Day Cookbook
Stuffed Roasted Chicken Dressing with Shrimp (Janna Kirkland)
Ingredients:
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1 roaster chicken, about 4 pounds
Butter
Shrimp (pre-cooked)
Stuffing Ingredients:
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1/2 cup chopped onion
1/4 cup butter
1/2 teaspoon dried leaf thyme, crumbled
2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
2 cups soft bread crumbs
1 beaten egg
1/3 cup milk
salt and pepper
Instructions:
1. In a skillet, melt 1/4 cup butter over low heat; sauté chopped onion for 3 minutes.
2. Add thyme, parsley, and bread crumbs. Stir in egg, Cooked shrimp, and enough milk
to make dressing moist. Season with salt and pepper.
3. Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub
chicken with butter. Place chicken breast side up on rack in a shallow roasting pan.
Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times.
Internal temperature should register 175° when done. Let chicken stand for about
15 minutes before slicing.
Entrees
Turkey Day Cookbook
“The Morning After” (Neal Grillot)
Instructions:
1. Take a couple of slices of interesting bread. I like pumpernickel or whole grain
wheat and toast it.
2. Add a several slices of thickly sliced white turkey breast.
3. Slather on some giblet gravy.
4. Add some dressing – warmed up.
5. Slather on some more giblet gravy.
6. Add some cranberry sauce.
7. Slice it in half to make two mouthwatering sweet and savory sandwich triangles.
Entrees
Turkey Day Cookbook
Turkey Pasta Primavera (Nick Gavetti)
Ingredients:
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8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
½ cup chopped sweet red pepper
1 ¾ cups milk
1 8 oz. package cream cheese,
cubed
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½ cup chopped green onions
¾ teaspoon Italian seasoning
¼ teaspoon garlic powder
1/8 teaspoon pepper
½ teaspoon salt
2 cups julienned cooked turkey
½ cup grated Parmesan cheese
Instructions:
1.
2.
3.
4.
5.
6.
7.
Cook pasta according to package.
Add broccoli, carrots and red pepper during last five minutes.
In a medium saucepan, stir flour and milk until smooth.
Add cream cheese, onions and seasonings.
Bring to a boil over medium-low heat. Cook and stir 1-2 minutes.
Add turkey and Parmesan cheese; heat through.
Drain pasta. Add to cheese sauce.
Entrees
Turkey Day Cookbook
Turkey with BBQ Gravy (MoniQue Wallace)
Rub Ingredients:
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2 tablespoons salt
1 ½ tablespoons ground sage
1 ½ tablespoons thyme
½ tablespoon black pepper
½ tablespoon Neely’s Seasoning;
recipe follows
Rub Instructions:
1. Mix all ingredients in a small bowl
and reserve
Turkey Brine Ingredients:
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1 gallon water
2 cups salt
3 cups bourbon
1 tablespoon black peppercorns
½ cup light brown sugar
1, 22 lb. turkey
Olive oil
4 cups hickory wood chips- soaked
in water for 60 minutes
BBQ Gravy; recipe follows
Brine Instructions:
1. Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon
bucket lined with a resealable bag.
2. Stir until the salt and sugar is dissolved.
3. Add the turkey into the bag with the brine.
4. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with
ice.
5. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3
hours. Remove turkey from the brine and pat dry with paper towels.
6. Rub the turkey with olive oil and massage the rub onto the Turkey.
7. Soak wood chips for 1 hour prior to cooking the turkey and drain well.
8. Fill the chimney starter with charcoal and light. Let burn until they ash over. Place
the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a
standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill
opposite the coals.
9. Take the turkey and place on the grill over the pan of water. Insert a probe
thermometer in the thigh to keep a check on the temperature as it cooks. Place the
lid on the grill with the vent open.
Entrees
Turkey Day Cookbook
Notes:
* The temperature should remain constant at 225 degrees F. You may need to add more
coals and chips every few hours.
* After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue
cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.
* Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy.
Neely’s Seasoning:
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¾ cup white sugar
1 ½ cups paprika
3 ¾ tablespoons onion powder
Instructions:
1. Mix ingredients together and store in an air tight container for up to 6 months.
BBQ Gravy Ingredients:
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1 tablespoon vegetable oil
Drumstick, from turkey
Neck, from turkey
1 large onion, sliced
8 cups turkey stock or chicken stock
¼ cup BBQ Sauce (recommended: Neely’s BBQ Sauce)
Salt and freshly ground black pepper
Instructions:
1. Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and
neck and sear until brown. Remove from pan and reserve.
2. Lower heat and sauté the onions. Add the stock, scrapping up the fond on the
bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let
simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly.
Remove turkey parts. Add BBQ sauce to pan and whisk together. Gravy will thicken.
Season with salt and pepper to taste.
Entrees
Turkey Day Cookbook
Turkey Meatballs in Marinara Sauce (Dominique Burnett)
Ingredients:
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1 pound ground turkey breast
1 teaspoon extra virgin olive oil
¼ cup Italian style season
breadcrumbs (or more as needed)
¼ cup freshly grated parmesan
cheese, plus more for serving
½ cup finely grated carrot
½ cup finely chopped onion
¼ cup sun-dried tomatoes,
(packed in oil) rinsed, drained and
finely chopped
1 pound spaghetti
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2 tablespoons minced fresh
parsley leaves, plus some for
garnish
1 teaspoon minced fresh thyme
leaves, or dried
1 teaspoon minced fresh oregano
leaves, or dried
1 egg, lightly beaten
½ teaspoon salt
1 batch homemade Basic marinara
sauce, or 1 (28 -ounce) jar
marinara
Instructions:
1. Preheat broiler. Lightly oil a rimmed baking sheet or cover with aluminum foil and
spray with cooking spray.
2. In a large bowl, combine the ground turkey with the olive oil, bread crumbs,
Parmesan cheese, carrot, onion, sun-dried tomatoes, parsley, thyme, oregano, egg,
salt and pepper.
3. Using your hands, mix well. If the mixture feels too loose, add a bit more bread
crumbs until the meat holds together when forming a ball.
4. Form into 2 inch balls (do not compact the meat- use a light touch with making the
meatballs). Place on baking sheet.
5. Place under broiler for about 10 minutes, shaking the pan occasionally so all sides
get brown and the meatballs are almost cooked.
6. Heat the marinara in a sauce pan. Add meatballs; cover and cook on low heat for
about 10 minutes or until the meatballs absorb some of the sauce.
7. While the meatballs are cooking, prepare spaghetti according to package directions.
8. Drain the pasta and return it to the pot.
9. Add the sauce and meatballs. Toss and heat through.
Desserts
Desserts
Turkey Day Cookbook
Apple-Cranberry Crisp (Angela Caruso)
Ingredients:
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2 pounds Granny Smith apples – peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg.
Place evenly into baking dish.
3. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter
until crumbly. Stir in pecans. Sprinkle over apples.
4. Bake in preheated oven for 40 to 50 minutes or until topping is golden brown, and
apples are tender.
Desserts
Turkey Day Cookbook
Banana Pudding (JaMichael Dawson)
Ingredients:
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1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Instructions:
1. In a large bowl, beat cream cheese until fluffy.
2. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2
of the whipped topping.
3. Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas
evenly over wafers. Spread with pudding mixture. Top with remaining whipped
topping.
4. Chill.
Desserts
Turkey Day Cookbook
Blackberry Pie (Shirlene Montgomery)
Ingredients:
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1 (15 ounce) package pastry for a 9 inch double crust pie
4 cups fresh blackberries
1 1/2 cups white sugar
1/4 teaspoon salt
1 tablespoon butter
Instructions:
1. Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan
with one of the crusts.
2. Place the blackberries in a large bowl. Stir together the sugar, flour, and salt.
Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter.
Place the other pie crust over the top, and secure to the bottom crust by pressing
with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp
knife to vent steam.
3. Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to
almost room temperature before serving to allow the filling to set.
Desserts
Turkey Day Cookbook
Bourbon Pumpkin Cheesecake (Kathy Shelley)
Ingredients for crust:
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3/4 cup graham cracker crumbs
(from five 4 3/4- by 2 1/4-inch
crackers)
1/2 cup pecans (1 3/4 ounces),
finely chopped
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1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted
butter, melted and cooled
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1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated
nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-ounce) packages cream
cheese, at room temperature
Ingredients for filling:
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1 1/2 cups canned solid-pack
pumpkin
3 large eggs
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or
bourbon (optional)
1/2 cup granulated sugar
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Ingredients for topping:
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2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
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1 tablespoon bourbon liqueur or
bourbon (optional)
Garnish: pecan halves
Instructions:
Make crust:
1. Invert bottom of a 9-inch spring form pan (to create flat bottom, which will make it
easier to remove cake from pan), then lock on side and butter pan.
Desserts
Turkey Day Cookbook
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press
crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1
hour.
3. Make filling and bake cheesecake.
4. Put oven rack in middle position and Preheat oven to 350°F.
5. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in
a bowl until combined.
6. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in
large bowl. Add cream cheese and beat with an electric mixer at high speed until
creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin
mixture and beat until smooth.
7. Pour filling into crust, smoothing top, then put spring form pan in a shallow baking
pan (in case spring form leaks). Bake until center is just set, 50 to 60 minutes.
8. Transfer to rack and cool 5 minutes. (Leave oven on.)
Make topping:
1. Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on
top of cheesecake and bake 5 minutes.
2. Cool cheesecake completely in pan on rack, about 3 hours.
3. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room
temperature before serving.
Desserts
Turkey Day Cookbook
Caramel Cupcakes (Theresa)
Caramel Icing Ingredients:
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Dunkin Hines Butter cake mix
1/2 cup butter or Margarine
1 cup light brown sugar
1/4 cup milk or canned cream
2 cups sifted powdered sugar
1 T Vanilla
Instructions:
1. Use Dunkin Hines Butter cake mix and follow the directions on the box. Only let the
cupcakes bake until they are just light brown. If they cook longer, they are not as
moist.
2. Melt 1 stick of butter in sauce pan, add 1 cup of light brown sugar and stir until it
comes to a boil.
3. Add 1/4 Cup of milk and bring back to a boil.
4. Remove from heat and add to 2 cups of sifted 10X powered sugar.
5. Add 1 T of vanilla.
6. Mix with electric mixer.
7. Dip cupcakes in icing and let dry. If the mix is too thick add 1-2T of milk and
microwave 1 min.
Desserts
Turkey Day Cookbook
Cinnamon Pears (Pat Baughman)
Ingredients:
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2 large cans pear halves
1 package cinnamon Red Hots®
Instructions:
1.
2.
3.
4.
Drain pear juice into a saucepan.
Add Red Hots® and heat slowly until all Red Hots® are melted.
Place pear halves in large bowl and cover with juice mixture.
Refrigerate for at least two days before serving.
Desserts
Turkey Day Cookbook
Cherry Fluff Salad (Diane Dean)
Ingredients:
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1 can EAGLE BRAND® milk
1 can crushed pineapple, drained well
2 c. chopped pecans
1 (8 oz.) container Cool Whip
1 can cherry pie filling
2 cups miniature marshmallows
Instructions:
1. Mix first 4 ingredients; fold in cherry pie filling. Cover and refrigerate overnight
before serving.
Desserts
Turkey Day Cookbook
Chocolate Delight Dessert (Joni Hodges)
Ingredients:
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1 c. flour
1/2 c. butter
1/2 c. chopped nuts
1 bag of heath bar chips
8 oz. cream cheese
1 c. confectioners’ sugar
1 (9 oz.) container Cool Whip
Lg box of chocolate instant pudding
Lg box of vanilla instant pudding
6 c. milk
Instructions:
1. First layer – Combine flour and butter and work like pie crust and then add the
chopped nuts. Press in 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Let cool.
2. Second layer – Mix softened cream cheese with powdered sugar. Add one cup of
Cool Whip; add half bag of heath bar chips; beat and spread over first layer.
3. Third layer – Mix chocolate instant pudding and milk. Spread over second layer
when thick.
4. Fourth layer – Spread remainder of Cool Whip ; Add the other half of the heath bar
chips on top of the cool whip and refrigerate
Desserts
Turkey Day Cookbook
Chocolate Éclair Cake (Laura Shapiro)
Ingredients:





2 cups Milk
2 pkg. French Vanilla Pudding
1 16 oz. container Cool Whip
1 box graham crackers
1 fudge or milk chocolate icing
Instructions:
1.
2.
3.
4.
5.
6.
7.
8.
Mix milk into pudding.
Fold cool whip into mixture.
Layer 9×13 baking dish with row of graham crackers squares.
Spread 1/2 of pudding carefully over graham crackers.
Add another layer of graham cracker squares.
Spread remaining 1/2 of pudding over graham crackers.
Add another layer of graham crackers.
Microwave icing for 30 to 45 seconds (remove covers first – especially the seals with
foil.)
9. Pour icing on top of graham crackers (spreading may be required.)
10. Refrigerate for 4 hours to overnight.
Desserts
Turkey Day Cookbook
Chocolate Soufflé (Linda Taylor)
Ingredients:









2 tablespoons butter
4 tablespoons flour
4 tablespoons cocoa
½ teaspoon salt
½ cup sugar
1 cup milk
2 egg yolks
1 teaspoon vanilla
2 beaten egg whites
Instructions:
1. In saucepan melt butter-add flour, cocoa & salt. Stir in sugar and milk. Heat till
ingredients form a creamy sauce, stirring constantly.
2. Remove from heat, add egg yolks and beat by hand for 2 minutes. Add vanilla and
fold in beaten egg whites.
3. Pour into buttered 8×8 baking dish. Place baking dish in a shallow pan of hot water
and bake at 350 for 30 – 35 minutes.
Desserts
Turkey Day Cookbook
Dark Rum Southern Pecan Pie (Mary Burke)
Ingredients:









1 cup granular sugar
1 1/2 to 2 cup chopped pecans
3 large eggs, beaten
1 cup light corn syrup
2 teaspoons dark rum
1 teaspoon vanilla flavor
2 tablespoons flour
One 9-inch deep dish pie shell
Instructions:
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 350 degrees F.
In large mixing bowl, mix sugar and margarine.
Add eggs and blend lightly.
Add corn syrup, rum, and vanilla, blending lightly.
Mix in flour and stir until well blended.
Add pecans.
Pour mixture into ventilated pie shell and place in preheated oven in center of upper
rack.
8. Bake for 35 to 40 minutes or until edges of pie is set. It is alright to bake longer if
you like your pie more firmly set.
Desserts
Turkey Day Cookbook
Diner-Style Strawberry Shortcake (Sheenika Wilson)
Cake Ingredients:
 Non-stick vegetable spray, for
coating the pans
 1 1/2 cups cake flour
 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 3/4 cup milk
 3 tablespoons unsalted butter
 1 tablespoon vanilla extract
 1 teaspoon lemon extract




3 large eggs
1 1/4 cups sugar
2 pints fresh strawberries
1 recipe whipped cream frosting
Whipped Cream Frosting Ingredients:




1 teaspoon gelatin
2 cups heavy cream
1/2 cup confectioners’ sugar
2 teaspoons vanilla extract
Cake Instructions:
1. Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of
baking parchment.
2. Into a large bowl, sift the flour, baking powder and salt together, 3 times.
3. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and
add the vanilla and lemon extracts.
4. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and
doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the
flour mixture.
5. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the
center springs back when lightly pressed, and a cake tester comes out clean.
6. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to
loosen them, and turn them out of the pans.
Whipped Cream Frosting Instructions:
1. In a medium bowl, mix together the gelatin and 1/4 cup of the cream.
2. Let rest for 5 minutes to soften, and then place the bowl over barely simmering
water until the gelatin has completely dissolved.
Desserts
Turkey Day Cookbook
3. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing
bowl, whip the cream until slightly thickened. Add the confectioners’ sugar and
vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped
cream into the gelatin mixture, then fold in the rest.
4. Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the
sliced berries over 1 cake, and then spread a 1/2-inch layer of whipped cream on
top.
5. Place the second cake over the first.
6. Frost the entire cake with the remaining whipped cream. Top with the 12 whole
berries.
Desserts
Turkey Day Cookbook
Eggnog (L’Saundra McNeal)
Ingredients:





2 eggs, beaten well
3 tbs. sugar
1 tsp. vanilla
1/8 tsp. nutmeg, ground
2 1/3 cups milk
Instructions:
1. Blend all ingredients and chill.
2. You can use ice cream instead of milk and/or add your own alcohol, if you prefer.
Desserts
Turkey Day Cookbook
Holiday Pecan Pie (Quatell Gibbons)
Ingredients:









4 Eggs
1 cup Dark Corn Syrup
pinch of Salt
1/3 cup Sugar
1 tablespoon Lemon Juice or Vinegar
4 tablespoons melted Butter
2 teaspoons Vanilla
2/3 cup Pecan Halves
1 (9-inch) Unbaked Pie Shell
Instructions:
1.
2.
3.
4.
5.
6.
Preheat oven to 350 F.
Carefully crack eggs in a medium bowl, slightly beat eggs with fork.
Add corn syrup, salt, sugar, lemon juice or vinegar, butter, vanilla and mix well.
Stir in pecan halves.
Pour pecan pie mixture into an unbaked pie shell.
Bake 35-40 minutes.
Desserts
Turkey Day Cookbook
New York Cheesecake (Larry Holbrook)
Ingredients:









15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
Instructions:
2. Grease a 9 inch spring form pan.
3. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto
bottom of spring form pan.
4. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then
mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream,
vanilla and flour until smooth.
5. Pour filling into prepared crust.
6. Bake in preheated oven for 1 hour.
7. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours;
this prevents cracking.
8. Chill in refrigerator until serving.
Desserts
Turkey Day Cookbook
No-Bake Fruit Cake (Sr. Mickey Caruso S.D.S.)
Ingredients:






1cup raisins
1 can EAGLE BRAND® milk
1 cup coconut
1 large box vanilla wafers
1 pt. mixed fruit
2 1/2 cup chopped pecans
Instructions:
1. Mash wafers up real fine. Pour milk over them. Stir real good and add other
ingredients then press in pan.
Desserts
Turkey Day Cookbook
Perfect Pumpkin Pie (Cheryl Chadwick)
Ingredients:








1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Instructions:
2. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl
until smooth. Pour into crust.
3. Bake 15 minutes.
4. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or
until knife inserted 1 inch from crust comes out clean.
5. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Desserts
Turkey Day Cookbook
PHILADELPHIA® 3-Step Sweet Potato Cheesecake (Melissa Amerson)
Ingredients:











2 pkg. (8 oz. each) PHILADELPHIA® Cream Cheese, softened
3/4 cup drained canned sweet potatoes, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
Dash ground cloves
Dash ground nutmeg
1/2 tsp. vanilla
2 eggs
1 HONEY MAID® Graham Pie Crust (6 oz.)
3/4 cup chopped PLANTERS Pecans
2 Tbsp. maple-flavored or pancake syrup
Instructions:
1. Heat oven to 350°F.
2. Beat first 7 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing
on low speed after each just until blended.
3. Pour into crust; top with nuts.
4. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with
syrup just before serving.
Desserts
Turkey Day Cookbook
Pineapple Ambrosia (Marcia Jarrard)
Ingredients:





20 oz. can pineapple chunks, drained
1 can Mandarin oranges, drained
1 pkg. (3 1/2 oz.) flake coconut
1 cup miniature marshmallows
1 cup commercial sour cream
Instructions:
1. Combine all ingredients. Cover and chill overnight or several hours. Use as a salad
on crisp greens, or as a dessert. (walnuts optional).
Desserts
Turkey Day Cookbook
Pumpkin Cheesecake (Colleen B.)
Crust Ingredients:




1 cup crushed graham crackers (plain, cinnamon sugar or even ginger snap cookies)
1/2 c. chopped nuts (pecans)
1/3 c. butter, melted
1/4 c. sugar
Filling Ingredients:









4-8oz cream cheese at room temp.
6 eggs at room temp
2 cups pumpkin (not pie mix)
1¾ cup sugar
½ tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. salt
½ tsp. ginger
¼ tsp. cloves
Instructions:
1. Preheat oven to 325 F.
2. Mix together crumbs, nuts, butter & sugar.
3. Pat into a 10 in. spring form pan, pressing on bottom and up sides. This will not
cover all the sides.
4. Mix cream cheese just until smooth and then add in remaining ingredients.
5. Beat until JUST blended. Don’t over mix because it adds too much air into the batter.
6. Pour into spring form pan.
7. Bake for 1 hour and 15 min.
8. Turn off oven and let cake sit in oven for 1 hour.
9. Remove from oven & cool
10. Cover with foil and chill overnight.
Desserts
Turkey Day Cookbook
Pumpkin Custard (Terry McAllister)
Ingredients:









The puree of 1 pie pumpkin, about 2 cups
9 pastured egg yolks, beaten
2 cups heavy cream, not ultra-pasteurized
1/2 cup unrefined cane sugar
1/2 teaspoon ground cinnamon
Dash unrefined sea salt
Creme fraiche, whipped cream or double cream, preferably raw, to serve
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Whisk pumpkin puree, nine beaten egg yolks, two cups heavy cream with one-half
cup unrefined cane sugar, one-half teaspoon ground cinnamon, one-quarter
teaspoon ground nutmeg, one teaspoon vanilla extract and a dash unrefined sea salt.
3. Bring about two inches of water to boil in a double boiler or saucepan fitted with a
bowl, and stir the custard continuously until thick enough to coat a spoon.
4. Pour the thickened custard into a baking our soufflé dish and bake at 350 degrees
Fahrenheit about thirty to forty minutes or until a toothpick inserted into the
custard’s center comes out clean.
5. Serve warm with crème farcie, whipped cream or double cream.
Desserts
Turkey Day Cookbook
Pumpkin Pancakes (Randy Chadwick)
Ingredients:













1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
Instructions:
1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon,
ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to
combine.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the
batter onto the griddle, using approximately 1/4 cup for each pancake.
4. Brown on both sides and serve hot.
Desserts
Turkey Day Cookbook
Pumpkin Pie (Stephanie Conkell)
Ingredients:






2 cups pumpkin (canned or puree)
3 eggs
1 1/4 cups half and half
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1/2 teaspoon salt





1 teaspoon cinnamon
1/4 teaspoon ground cloves
9 inch pie crust round
Instructions:
1. Preheat oven to 350 degrees F.Place pie crust dough round into a 9-inch pie plate.
Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under,
and press to seal. Freeze until firm, about 15 minutes.
2. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the
shell with pie weights or dried beans. Bake pie shell 15 minutes at 350 degrees F.
Remove weights and parchment; bake 10 to 15 minutes more until golden brown.
Cool completely on a wire rack.
3. Place pumpkin in a large bowl. In a separate bowl, beat eggs well. Beat in half and
half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in
the pumpkin mixture, mix well. Pour pumpkin mixture into pie shell and place in
center oven rack. Bake for 30-40 minutes until the filling is firm. Cool completely on
wire racks and serve with whipped cream.
Homemade Whipped Cream Ingredients:



1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Using an electric mixer, whip cream until almost stiff. Add sugar and vanilla; beat until
cream holds peaks. Serve however you like.
Desserts
Turkey Day Cookbook
Red Velvet Cake (Darryl Walker)
Cake Ingredients:





1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)




1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda


1 teaspoon vanilla
1 cup butter
Frosting Ingredients:



3 Tablespoons flour
1 cup milk
1 cup sugar
Cake Instructions:
1. In a larger mixer bowl, cream together butter and sugar.
2. Add eggs one at a time, beating well after each addition.
3. In another bowl, mix red food coloring and cocoa until cocoa is completely
dissolved. Add to the creamed mixture.
4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending
with flour. Mix well but do not over-beat to ensure a light fluffy cake.
5. Add vanilla flavoring, mix well.
6. Blend the baking soda into the batter.
7. Transfer into two floured and greased 9 inch round cake pans.
8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.
Frosting Instructions:
1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the
milk to the flour slowly, avoiding lumps.
2. Cook over medium heat, stirring constantly, until mixture resembles glue.
3. Cool completely.
4. Cream together sugar, butter, and vanilla until fluffy.
5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.
Desserts
Turkey Day Cookbook
Seven-Up™ Pound Cake (Kimberly Johnson)
Ingredients:








1 cup butter
1/2 cup shortening
2 cups white sugar
4 eggs
1 teaspoon lemon extract
7 fluid ounces lemon-lime flavored carbonated beverage
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt
pan.
2. In a large bowl, cream together the butter, shortening and sugar until light and
fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat
in the flour alternately with the lemon-lime soda, mixing just until incorporated.
3. Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
4. Allow to cool on a cake rack for 30 minutes before removing from the pan.
Desserts
Turkey Day Cookbook
Spiced Apple Cake with Eggnog Sauce (Leif Street)
Ingredients:











1/2 cup raisins or dried
cranberries
3 tablespoons Applejack, dark or
golden rum, or warm water
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (packed) light brown sugar,
sifted
Garnish:









1 cup granulated sugar
1 cup (2 sticks) unsalted butter,
softened
3 large eggs
1 teaspoon vanilla extract\
3 Golden Delicious apples, peeled,
cored, and cut into 1/2-inch dice
(about 4 cups)
1 cup (4 ounces) pecans, coarsely
chopped
1/3 cup crystallized ginger, finely
chopped
10-inch bundt pan (3 1/4 inches
deep; 3-qt capacity)
Accompaniment:
confectioner’s sugar for dusting

3 cups eggnog, chilled
Instructions:
1. In small bowl, combine raisins and rum. Let stand until raisins plump, about
1 hour.
2. Drain, discarding rum, and set aside.
3. Position rack in middle of oven and preheat to 350°F. Lightly butter Bundt
pan, then dust with flour, knocking out excess.
4. In large mixing bowl or bowl of electric mixer, sift together flour, baking
powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown
and granulated sugars, butter, eggs, and vanilla.
Desserts
Turkey Day Cookbook
5. Using electric mixer beat on high speed, scraping down sides of bowl with
rubber spatula as needed, until batter is pale and smooth, about 3 minutes
for handheld mixer or 2 minutes for standing mixer. Stir in apples, pecans,
ginger, and raisins.
6. Spoon into prepared pan and smooth top.
7. Bake until wooden pick or skewer inserted in center of cake comes out clean
and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on
rack 10 minutes, then invert and unmold onto rack and cool completely.
(Cake can be made up to 3 days ahead and stored at room temperature,
wrapped tightly in plastic wrap.)
8. Just before serving, sift confectioner’s sugar over cake. Serve accompanied by
eggnog.
Desserts
Turkey Day Cookbook
Strawberry Cheesecake with Preserve Topping (Chastity Collins)
Ingredients:




1 cup graham cracker crumbs
3 Tablespoons butter or
margarine, melted
3 Tablespoons sugar
3 (8ounce) packages cream cheese,
softened





3/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup heavy cream
1 cup strawberry preserves
Instructions:
2. Mix cracker crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake
10 minutes.
3. Beat cream cheese and 3/4 cup sugar with electric mixer on medium until blended
well. Add eggs one at a time, mixing on low speed after each addition until just
blended. Add vanilla and cream; mix well.
4. Pour over crust.
5. Bake 50 to 55 minutes or until center is almost set. Refrigerate at least 4 hours. Top
with preserves just before serving.
Desserts
Turkey Day Cookbook
Sweet Potato Muffins Stuffed with Cinnamon-Mascarpone (Keya Millonie)
Muffin Ingredients:







2 & ½ cups AP flour
1 & ¾ ts baking powder
½ ts table salt
¼ ts baking soda
¼ ts ground nutmeg
1/3 cup buttermilk
1/3 cup heavy or light cream





¾ cup plain sweet potato puree
1 & ½ ts good quality vanilla
extract
1 stick unsalted butter, room
temperature
3/4 cup dark brown sugar
2 eggs
Filling Ingredients:



8 oz. mascarpone cheese, room
temp.
Big pinch of salt
½ cup of sifted confectioners’
sugar


2 tsp. ground cinnamon
½ stick unsalted butter, room
temp.
Muffin Instructions:
1. In a medium bowl, combine all-purpose flour, baking powder, salt, baking soda and
ground nutmeg. Set aside. In a large bowl combine cream, buttermilk, sweet potato
puree and vanilla extract. Set aside.
2. In a large bowl, cream the butter and dark brown sugar with an electric mixer, until
fluffy. Add eggs, one at a time, beating well after each addition.
3. Alternately mix in dry and wet ingredients into the butter, starting and ending with
the dry; mix only until each addition is incorporated —do not over mix.
4. Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full. Sprinkle the tops
of the muffins with a generous amount of cinnamon-sugar mixture.
5. Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the
center of the muffin comes out clean.
Desserts
Turkey Day Cookbook
Filling Instructions:
1. Combine all ingredients and beat with an electric mixer or with stand mixer. Beat
until well incorporated.
2. To fill the muffins, all I did was cut out a large hole in the tops of the muffins and
filled them with the stuffing. Use a pastry bag and pipe in the stuffing. If you don’t
have a pastry bag you can use a plastic zip lock bag and snip a small hole at one of
the edges.
3. Decorate the tops of the muffins with crushed walnuts or pecans.
Desserts
Turkey Day Cookbook
Thanksgiving Gingerbread Turkey Cookies (Romaree Douglas)
Ingredients:












1/2 c. butter
1/2 c. sugar
1/2 c. dark molasses
1 egg
2 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
Egg white and sugar
Instructions:
1. Cream butter and sugar well. Blend in molasses. Add egg, beat well. Blend in sifted
dry ingredients. Chill dough overnight.
2. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut out with
turkey shaped cutter, dipping cutter in flour before cutting each one.
3. Place turkeys on ungreased cookie sheet and brush with egg white and sprinkle
with granulated sugar, bake 8 to 10 minutes at 400 degrees. Remove from cookie
sheet while still warm to prevent sticking. Makes 4 to 5 dozen.
Desserts
Turkey Day Cookbook
Thai Pumpkin Custard (Emily)
Ingredients:








4 eggs
1 cup sugar
1 cup coconut cream
1/8 cup coconut milk
2 tsp. flour
2 small pie pumpkins
4 T. sugar
1 tsp. pandan extract essence
Instructions:
1. Scrub the pumpkins, carve the top off into a star-shape, empty seeds and clean out
the “threads.” Take a knife or fork and spear the inside with small holes and then
spread 2 T. of sugar inside each pumpkin. Set aside to let it “soak” in.
2. To prepare custard, mix the eggs and sugar until dissolved. Add coconut cream, mix.
3. In separate bowl, mix coconut milk and flour until dissolved. Add this to the egg
mixture. Pour into the pumpkins, leaving an inch space before the top since the
custard expands. Steam the pumpkins for 40 minutes in a double broiler; add the
pandan extract to the water. Be sure to add the tops to the side of the pumpkins (so
you can shut the pot lid).
4. Let it set in the refrigerator.
5. To serve slice into wedges so that you can see a half-circle of custard and thin rim of
pumpkin.
Desserts
Turkey Day Cookbook
Vanilla Pound Cake (Teaira Polite)
Ingredients:







3/4 c. butter
1 1/2 c. sugar
4 eggs
3 tsp. baking powder
2 c. flour
1 tsp. vanilla (or a little more)
1 c. milk
Instructions:
1. Cream sugar and butter. Add egg yolks. Mix flour and baking powder together
and add alternately with milk. Beat egg whites and fold in.
2. Bake in tube (not Bundt) pan for 45 minutes to 1 hour in 350 degree oven.

ZCorum Thanksgiving Cookbook

Transcription

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