Thanksgiving Recipes 10/23/13

Pumpkin Pie 

1 cup sugar

1 TBSP cornstarch

1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 3/4 cups pureed pumpkin -OR- 1 can pumpkin

1 1/2 TBSP butter, melted

2 eggs, beaten

1/4 cup molasses

1 1/2 cups milk -OR- 1-12oz can evaporated milk

Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together. Mix with pumpkin. Add beaten eggs, melted butter, molasses, and milk. Add a dash of lemon juice if desired. Line a 9-inch pie plate, pour in contents. Preheat oven and bake at 450 for 15 minutes. Reduce temperature to 350 and continue to bake for 50 minutes. (You may need to cover the crust with foil so it doesn't burn).

Homemade Doughnut w/ Maple Frosting

3 tbsp yeast
1 c warm water
Sit for 15 min
1 c milk
1 tsp salt
2/3 c sugar
1 cube butter
Mix together with yeast
1 tsp lemon shaving
1 tsp lemon juice
2 eggs
1 c flour
Beat for 2 min
5 1/2 c flour
Raise for 1 hr
Roll out
Let rise for 45 min
Cook in crisco oil

Frosting-

1 cube butter 

A package of powder sugar
A little milk and maple extract just to get the flavor and consistency you want.  

Pumpkin Spice Muffins

1 can pumpkin

1 box of spice cake mix

3/4 cup water

Mix all ingredients together and bake on 350 for 20-25 minutes.

Green Bean Casserole

3 cans french style green beans

2 cans cream of mushroom soup

1 small bag french fried onions

Mix all ingredients together (with just 1/2 of the bag of onions).  Put in a 9x13 pan and sprinkle the rest of the onions on top.  Bake at 350 for 20 mind. 

TURKEY TIP-  Bake upside down for extra moisture. 

Next month- Christmas Cookie exchange!  November 27th.  Hope to see you all there!

Lemon Crinkle Cookies

Adapted from here
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
Zest of 1 lemon
1-½ Tablespoons fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Corn Pudding

1 can cream style corn

1 egg

1/2 cup milk

1/4 cup sugar

1 tbsp. flour

1 tbsp butter (melted)

1/4 tsp salt

1/4 tsp vanilla

Mix the egg, milk, sugar and flour.  Mix in the butter,

salt and vanilla.  Pour in baking dish and bake at 350

degrees for about 1 hour.

 

(For the dinner I made 3 recipes.  In one of them I used

just regular corn (drained).  It depends on what you like.

This recipe came to me from Lorie Davis

many years ago. It is delicious. -Linda Sirles

Pumpkin Tortellini with Sage

• Adapted from Skinny Chef Jennifer Iserloh's recipe
• Ingredients:
• 1 12-ounce package wonton wrappers
• 1 15-ounce can pumpkin puree
• 1 cup part-skim ricotta
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten (or water)
• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup fresh sage leaves (this is the most important ingredient!)
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup grated Parmesan

Directions:

Place walnuts in a large, dry skillet over medium heat. Toast 8 to 10 minutes until the walnuts begin to brown. Transfer to a plate.

In a medium bowl, mix the pumpkin, ricotta, salt and pepper.

To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Using a little egg (or water) to secure each seam, fold the wrapper diagonally to form a triangle, then fold the two "arms" down so the wrapper is "hugging" itself. Repeat until all the tortellini are made.

Bring a large pot of water to a boil. Add a little extra olive oil so the tortellini don't stick to each other. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate (or put them directly into the cooked sauce). Repeat with remaining tortellini.

While tortellini are boiling, in a large skillet, melt the oil and butter over medium heat. When butter and oil are sizzling and start to brown, tear sage leaves into the pan and fry for about 20 seconds. Add the tortellini and toss to coat. Sprinkle over the nuts, nutmeg and Parmesan. Serve immediately.

Pumpkin Oatmeal

(I did not fully follow this recipe for mine, read the notes)
1/2 cup old fashioned rolled oats
1 cup soy milk
1/4 cup canned pumpkin purée
3 dashes cinnamon
1 tablespoon chopped walnuts
1/2 teaspoon avocado honey

Stir the oats, milk, pumpkin, and cinnamon together in a saucepan.  Bring to a gentle boil. Reduce heat to low and summer 5 mins. Or until oatmeal reaches desired consistency. Garnish with walnuts and honey.
My note: I tripled this recipe and used skim milk,more cinnamon, and some white sugar and regular honey. I think brown sugar and maybe coconut milk would be delicious. Add cinnamon and sweetener according to your tastes.  I thought it was really good and would make it again. (Julie Schwab)

Mango Sticky Rice ข้าวเหนียวมะม่วง

1 cup Thai sticky rice (AKA sweet rice or glutinous rice. Can be purchased at the Asian market in the Meadowdale shopping center)
1 cup (or more) coconut milk
2 heaping Tbs sugar (palm sugar is most authentic but not necessary)
2 pinches salt
1 ripe mango

Soak the sticky rice in water for at least an hour or so, even overnight if desired. Drain water. Steam sticky rice for 20 minutes in a basket, a colander, or in a steamer lined with cheesecloth (when done, rice should be kind of translucent, and sticky!). While rice is steaming cut the mango into thick slices or bite size chunks. When rice has about 5 minutes left heat the coconut milk in a saucepan. When simmering add the sugar and salt, stirring constantly (do not boil). When rice is done, transfer to a bowl and pour most of the coconut milk mixture over it. Stir for a few minutes till it is absorbed, then add the rest of the mixture. Stir until absorbed. Serve sticky rice warm with mango on top of it.

Using Gluten... with Susie!

Wheat gluten can be used as a protein substitute. This is a valuable "skill" especially when it comes to emergency preparedness. Basic Gluten Recipe • 10 cups whole wheat flour • 4 cups water Mix flour and water for five minutes. Remove mixture from bowl and cover completely with tap water for 1 hour.  Use a colander and large bowl to wash the bran and starch out of the gluten.  Slice the gluten into palm size pieces. 3 WAYS TO USE GLUTEN: 1. Gluten Steaks 2. Hamburger/Meatloaf mixture 3. Gluten Sausage GLUTEN STEAKS Make gluten broth: 2 quarts water 1/8 cup soy sauce 3 T beef flavored bouillon or 4 beef cubes 1 t Kitchen Bouquet 1 pkg. dry onion soup mix Simmer gluten steaks 1 ½ hours. Dip steaks in egg, then bread crumbs with Italian seasons and WW flour. Fry in a little oil. HAMBURGER/MEATLOAF Mix equal parts ground gluten and hamburger Onion and garlic, salt & pepper to taste, and eggs. Bake on an oiled cookie sheet at 350  for 10 minutes each side. Substitute this for hamburger in any recipe. SAUSAGE GLUTEN 4 cups ground gluten ½ cup Parmesan cheese ¼ cup non-instant powdered milk 1 T honey 1 T Worcestershire sauce 1 T liquid smoke 1 T mustard seed (optional-makes it very hot) Mix in blender: 2 cups cooked soybeans 2 chicken bouillon cubes 3 beef bouillon cubes ½ t sage 2 T Italian seasonings ½ cup bread crumbs    BRAN MUFFINS     Bake at 350  for 25 min. Mix: 1 cup honey, ½ cup oil, 2 eggs, 2 cups buttermilk, 3 cups bran, 2 ½ cup WW flour, 1 T gluten flour, (optional) 2 t baking soda, & dash of salt.