Thanksgiving Day, is celebrated on the fourth Thursday in November and has been an annual tradition in the United States since 1863. Thanksgiving was originally an observation to give thanks to God for all he has done.
Sailing to the New World, William Bradford noted in his journal that with mutual embraces and many tears, they took their leaves of one another, which proved to be the last leave to many of them...but they knew they were Pilgrims and looked not much on those things, but lifted their eyes to heaven, their dearest country and quieted their spirits...
The Separatists (Pilgrims) sailed to the New World to have religious freedom. They believed in complete separation of church and state and broke all ties to the Church of England. They eventually formed schools so children could read the Bible and learn from it. The first Thanksgiving was celebrated by the Pilgrims of Plymouth Colony to give thanks to God for helping them survive their first brutal winter in New England. This feast lasted three days providing food for 53 pilgrims and 90 Native Americans. The menu consisted of fowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. William Bradford, was an English leader of the settlers and in his journal he noted that,"besides waterfowl, there was a great store of wild turkeys, of which they took many."
Bradford also wrote that thus they found the Lord to be with them in all their ways, and to bless their outgoings and incomings, for which let His holy name have the praise forever, to all posterity. They began now to gather in the small harvest they had, and to fit up their houses and dwellings against winter, being all well recovered in health and strength and had all things in good plenty. For as some were thus employed in affairs abroad, others were exercised in fishing, about cod and bass and other fish, of which they took good store, of which every family has their portion. All the summer there was no want; and now began to come in store of fowl, as winter approached, of which this place did abound when they came first (but afterward decreased by degrees). And besides waterfowl, there was great store of wild turkeys, of which they took many, besides venison, etc.
I can't even imagine how the Pilgrims felt leaving their homeland to come to America for religious freedom and not knowing what was in store for them. Giving thanks to the Lord for all they had endured and they were blessed.
Decorating for Thanksgiving is all about fruits, nuts, gourds, pumpkins and all the glorious things of fall.
Use small pears, other fruits or mini pumpkins with paper name tags tied with raffia to set at each guests or family members plate. Fall leaves with guests names written with clear glue and sprinkled with beautiful glitter is sure to look lovely on your dinner table. Scatter fall leaves on the table and place glowing candles all around. Centerpieces made of small gourds and mini pumpkins placed in a beautiful bowl are simple and easy. Hollow out a pumpkin, place a glass container inside filled with water, then fill with fall flowers, ivy, winter pansies surrounded on the table with branches of crab apples, pomegranates, assorted nuts. Make a cornucopia filled with fruits and nuts spilling out. Place clusters of mini white pumpkins around the dinner table with white votive candles on a beautiful rich tablecloth of wine, gold or lush green. Set you dinner plates on elegant chargers, use antique china, silver and crystal. Sprinkle fall colored glittery leaves or confetti around the table the possibilities are endless.
For serving dinner I occasionally use my kitchen bar counter as a buffet. I place gorgeous fabrics or vintage quilts on the counters and under the fabrics I place bowls, boxes, baking dishes and drape the fabrics over these items. It gives a place to set your serving dishes to give elevation or a high/low effect. I also place mirrors down to set crystal serving bowls on. By elevating some of the dishes you give great eye appeal. Depending on the holiday, place holiday themed items throughout, such as mini pumpkins, fall leaves, and floral arrangements. Remember, we eat with our eyes too.
Your Thanksgiving Meal is served
Lets start with appetizers, move on to the glorious roast turkey and work our way to delicious, decadent desserts. I hope you enjoy the recipes below and remember give thanks to God for your blessings.
Warm and Cozy Cider - this recipe comes from a friend in WA, Lynda.
2 cups fresh orange juice
1/2 cup fresh lemon juice
1 orange sliced
1 lemon sliced
1 1/2 tsp. whole cloves
3 cinnamon sticks
Rum or brandy- optional
Place all ingredients in a heavy duty sauce pan and bring to a boil. Reduce heat and simmer 15 minutes. Lynda says if you want to add rum do so at this time, taste and adjust to your liking. Discard solids and garnish with apple slices.
Spiced Walnuts
1 egg white
1 Tbl. water
2 cups walnuts
1/2 cup sugar
1 Tbl. cinnamon
1/2 tsp. ground allspice
Preheat oven to 325. Line a large baking sheet with foil. In a bowl, combine egg white and water; beat until foamy. Add walnuts and toss to coat. Pour the mixture into a strainer and let drain for about 3 minutes. Combine sugar, cinnamon and allspice in a ziplock bag and shake to mix. Add the walnuts; hold the bag closed and shake vigorously to coat the nuts. Spread the nuts in one layer on baking sheet. Bake 1 hour, stirring every 15 minutes. Remove to cooling rack. You can use these for an appetizer or add to salads. You can also add vanilla ice cream to a bowl, drizzle with caramel sauce and top with these nuts, yummy.
Remember to make ahead anything you can such as; pies, jello salads, rolls etc., it will make your day less stressful. Chill the champagne or wine ahead of time, make ice tea, get the coffee pot ready, slice lemons for ice water, get all of your serving dishes washed, set the dining table or get dishes ready for buffet line. Decorate, iron tablecloths and napkins. Fill salt and pepper shakers, creamers, sugar bowls. The more you can accomplish ahead of time, the better it is for you.
For appetizers I think since we are cooking all day and slaving away at the stove, appetizers should be easy and stress free. Of course this is my thinking now, back in my younger days everything had to be gorgeous and gourmet. It's nice that I've grown wiser and don't feel the need to impress, well maybe some.
Find a beautiful serving bowl, add lots of crushed ice and pile on the already peeled and cooked shrimp. Serve with cocktail sauce on the side with fresh lemon slices. Make a fabulous cheese platter, adding some nice sliced figs, apples and pears; serve with baguette slices or crackers. Gather all your lovely little bowls you never use and find all types of delicious salty olives and pickled vegetables. Have a platter of smoked salmon, petite rye bread, herb cream cheese and fresh dill to delight your guests. If you are a chip and dip gal, make homemade caramelized onion dip, smoked salmon dip, blue cheese dip and serve with the usual chips, crudites and bread sticks. Guacamole, queso and salsa are also good too. The frozen food section of any specialty grocer or even Costco will have amazing appetizers you can serve or just pop in the oven. Take it easy on yourself and enjoy the day. Remember, use pretty platters, bowls and silver to serve your wonderful appetizers on. Add faux fall leaves to platters to make them look special and find pretty paper napkins if you don't have enough cloth ones to go around. I make it a rule to hit all the vintage stores or estate sales to find amazing linen or other types of fabric table cloths and napkins and have a linen closet full of them.
Maytag Blue Cheese and Bacon Dip
3 Tbl. walnuts, lightly toasted
10 slices bacon, chopped
3 garlic cloves, minced
1 small shallot, minced
2 (8 oz) packages cream cheese, softened
1/3 cup half and half
6 oz. Maytag blue cheese, crumbled
3 Tbl. fresh chives, chopped
In a skillet, add bacon and cook until nice and crisp; remove from pan and drain on paper towels. Leave a small amount of bacon fat in skillet and cook garlic and shallots until tender, remove to paper towels. In a bowl, add cream cheese and beat with electric mixer until smooth, add half and half beat until combined. By hand, stir in bacon, garlic, shallots, blue cheese and chives. You can place in a serving bowl and sprinkle on walnuts and eat it this way, or you can place mixture into a baking dish and bake in 350 degree oven for 30 minutes or until golden. Remove from oven and sprinkle with walnuts. Serve with assorted crackers, baguette slices or crudites.
Roast Turkey - the show stopper of the day. Jerry and I like BIG turkeys. Even if it's just Jerry and me we always purchase a 28 to 30 lb. fresh turkey. We happen to like Thanksgiving day leftovers a lot.
1 (28 lb) turkey
salt and freshly ground black pepper
lots of butter, at least 3 sticks
1 tsp. ground sage
1 tsp. poultry seasoning
2 onions
4 stalks celery with tops
3 carrots
1 orange (optional)
I do not stuff my bird, but prepare the dressing on the side. Preheat oven to 400 degrees. Clean the turkey inside and out remembering to remove bag inside the turkey. Place the bird on a clean kitchen towel after it's been cleaned and pat dry with paper towels. Melt butter, season bird inside and out with lots of salt and pepper. Remove skin from onion and slice in half. Wash celery, peel carrots and cut in half if they are big, wash orange and slice in half. Place onion, celery, carrots and orange inside seasoned cavity of bird. Place bird in roasting pan on a rack and rub with ground sage, poultry seasoning and melted butter. Using kitchen twine tie legs together and tuck in wings. Place in 400 degree oven uncovered for about 20 minutes. After 20 minutes, turn oven down to 350 degrees, baste bird with extra melted butter and tent with foil. I like to baste my bird during the cooking process, do this if desired. The last few minutes of cooking remove foil. Cook 5 1/2 to 6 hours or until meat thermometer reaches 180 degrees in thickest part of thigh. Remove pan and let the bird rest tented for about 15 to 20 minutes. Remove turkey to cutting board and proceed to slice, placing turkey pieces on platter. Garnish platter with sage leaves, cranberries, orange slices or whatever you would like. Remove grease from roasting pan and proceed to make gravy.
I'm a big fan of Mrs. Cubbison's Seasoned Dressing. I have made my own bread cubes for stuffing, but always go back to Mrs. Cubbison's. I make many variations with my stuffing, but I love the addition of fruits, nuts and mushrooms to ours. I am not a huge fan of cornbread dressing maybe because I'm a Yankee, not a southerner.
Fruit and Nut Studded Dressing
2 cups celery, sliced including leafy part
2 onions, chopped
2 sticks butter
3 + cups chicken stock (good quality) possibly more, we like ours moist, not dry
2 packages Mrs. Cubbison's Seasoned Dressing Mix (1 box has 2 packages)
2 cups crisp apple, peeled and chopped
1/2 cup hazelnuts or pecans, chopped and lightly toasted (optional)
1 small box button mushrooms or wild mushrooms, sliced
1 cup golden raisins
2 small cans water chestnuts, sliced
salt and freshly ground black pepper
2 tsp. ground sage
2 tsp. poultry seasoning
1 egg, beaten (optional)
1/2 cup Italian parsley, chopped
1 Tbl. fresh thyme, chopped
Place chicken stock in a saucepan and warm. In a large skillet over medium heat, melt 1 stick of butter and cook celery, onion and water chestnuts until tender. Remove to large bowl including butter. Add the other stick of butter to pan; add mushrooms, apple, raisins and cook about 10 minutes. Add to bowl. Add stuffing mix and walnuts to bowl and pour in simmering chicken stock, stirring until moistened. Taste and add salt, pepper, ground sage, poultry seasoning, parsley and thyme. When it tastes perfect, stir in beaten egg. Place stuffing mixture into a large baking dish, cover with foil and bake in 350 degree oven for about 1 1/2 hours. I have a Nesco oven that I can place on the counter top and this is where I bake my stuffing.
Mom's Heavenly Yeast Rolls - my mom Dorothy was a great baker and loved making good rolls
2 Tbl. active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 tsp. salt
2/3 cup nonfat dry milk
5 to 6 cups all purpose flour
In a large bowl, combine yeast and water. Let stand 5 minutes, then add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft, but not sticky dough is formed. With your hands, knead the dough for at least 10 minutes. When the dough is smooth, supple and elastic, place in a lightly greased large bowl covered with greased plastic wrap and let rise until doubled (in a draft free place.) Separate the dough into two portions. Roll each section out to an 11x14 rectangle. Brush the top with melted butter. Using a sharp knife cut the dough into two pieces the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 rectangles. Roll each small rectangle up like a snail and place on a silpat lined or lightly greased baking sheet with the roll resting on it's open edge. Repeat with the second portion of dough. Cover rolls with lightly greased plastic wrap and let rise until doubled. Bake in 375 degree oven for 12-14 minutes or until nicely golden brown.
Creamy Mushroom Soup
4 celery stalks, including green leafy part, sliced
1 onion, diced
2 leeks, cleaned and diced
1 carrot, peeled and diced
2 large portobello mushrooms
1/4 lb. chanterelle mushrooms
1 lb. assorted wild mushrooms
1/2 cup sweet sherry (buy the good stuff)
2 whole bulbs roasted garlic
6 cups chicken stock (good quality)
Truffle oil, to drizzle (optional)
1 cup heavy cream
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
Roast the garlic bulbs until soft, tender and lightly browned. Slice all of the mushrooms. In a sauce pan, add some butter and a little olive oil. Add onions, leeks, and carrot and cook until very soft. Place this mixture with the roasted garlic into a blender with a little chicken stock and puree, set aside. In a heavy Dutch oven, add some butter and a little olive oil toss in mushrooms and cook until browned and softened. Remove some of the mushrooms and set aside. Place the rest of the mushrooms into blender with a little chicken stock and blend. Add all of the blended mushrooms and onion, leek puree back into Dutch oven. Add chicken stock and sherry and turn heat to medium and cook, stirring well. Season soup with salt, pepper and thyme. Reduce heat to simmer, the soup should be slightly thickened, stir in heavy cream add in reserved mushrooms. To serve; place soup into bowls and drizzle with truffle oil if desired.
Easy Orange Glazed Beets - I always double this recipe
3 Tbl. butter
1/4 cup orange marmalade
1 Tbl. fresh orange juice
1 Tbl. orange zest
3 cups fresh beets (cooked) or whole canned drained beets (I like the fresh best)
If cooking fresh, wash beets, leave top on and cut off bottom. Place in boiling water and cook until tender, depending on the size of the beet you have, they take quite a while to cook. Keep a watch on water level too. When cooked, remove from water and drain, cool so you can remove skin and cut into chunks. Be careful as beet juice will stain, I would suggest using those throw away gloves when handling beets. You could also, roast the beets too. Clean and either leave whole or cut in to large chunks. Place foil on baking sheet, season beets with salt, pepper and drizzle with olive oil. Roast in 375 degree oven for about 1 hour. For canned beets; slice in half and proceed. Melt butter in skillet; stir in orange marmalade, zest and orange juice. Add beets. Cook, and stir over low heat until beets are hot and glazed about 6 minutes. Place in attractive serving bowl.
Crisp Green Beans with Roasted Shallots and Bacon
2 lbs. haricots verts
10 slices bacon, sliced
2 cups sliced wild mushrooms
1/2 cup shallots, sliced thinly
pinch of red pepper flakes
salt and freshly ground black pepper
2 Tbl. Italian parsley, chopped
Cook beans in boiling water until crisp tender and drain. Refresh in an ice bath to stop cooking, drain on paper towels. In a large saute pan, cook bacon until crisp and remove to drain on paper towels. Remove most of grease and add mushrooms and shallots to pan and cook until shallots are tender and lightly browned. Add in green beans, season with salt, pepper and pepper flakes. Heat through. Place beans on serving platter or in a bowl and sprinkle on cooked crisp bacon and parsley. Another way, which is more light and refreshing is to cook beans, refresh in ice bath, drain on paper towels. Mix some butter with orange zest or lemon zest and a little of either juice in saucepan, add beans back, season with salt and pepper and heat through until warmed.
Watergate Salad - no holiday meal would be complete at our home without this salad. My daughter, Brittany has to have it and even if she's not with us during holiday meals I still make it. There are just some traditions we do not waver from. I always double this recipe too.
1 (20 oz) can crushed pineapple in juice (undrained)
1 package (3.4 oz) Jello pistachio instant pudding
1 1/2 cups miniature marshmallows
1/2 cup pecans, chopped
1 small tub of Cool Whip Frozen Topping (thawed in frig)
In a bowl, add pineapple with juice and pudding mix; mix well, add in marshmallows, pecans and Cool Whip, mix until well blended. Refrigerate and place in beautiful crystal serving bowl.
Cranberry Mousse Mold
2 cups boiling water
1 package Jello Cranberry flavor jello
1 (8 oz) can jellied cranberry sauce
1 cup cold water
1 large tub Cool Whip Topping, thawed in refrigerator
In a bowl, add jello and stir in boiling water with a whisk until completely dissolved. Add cranberry sauce; stir until well blended. Stir in cold water. Pour 1 1/2 cups gelatin mixture into a 6-cup mold sprayed with Pam cooking spray. Refrigerate 45 minutes or until set but not firm. Meanwhile, refrigerate remaining gelatin mixture for 45 minutes or until thickened. Stir in 2 cups Cool Whip until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours, covered with plastic wrap or until firm. Unmold and top with more Cool Whip. Garnish with mint leaves and fresh sugared cranberries.
Refreshing Tomato Corn Salad
4 ears corn (note see below)
3 cups of pear tomatoes, halved
3 Haas avocados, halved, pitted, peeled and chopped (sprinkle with a little fresh lime juice)
6 scallions, thinly sliced including green part
salt and freshly ground black pepper
1/2 tsp. dried red pepper flakes
6 Tbl. fresh lime juice
1 Tbl. honey
1 tsp. Dijon
zest of 1 lime
3 Tbl. light vegetable oil
3 Tbl. Italian parsley, chopped
Clean corn and place on cutting board with paper towels, with a sharp knife slice downward to remove kernels. Place corn into bowl. Add tomatoes, avocados, parsley, scallions, pepper flakes, salt, pepper and mix. In a plastic container with lid, add fresh lime juice, honey, Dijon and oil and shake well, taste and adjust flavors to your liking. Pour over salad and mix again. Place salad into serving bowl. Note: if you can't find fresh ears, the grocer usually has those nice ears (4 per carton) that are cleaned and packaged in plastic wrap.
Creamy Mashed Potatoes - (my thin daughter says you can never ever have enough mashed potatoes and gravy)
5 lbs. Russet, Red or Yukon Gold Potatoes (or a mixture of potatoes)
1 stick butter, softened
1 (8 oz) package cream cheese, softened
1 cup heavy whipping cream, possibly more (I don't like my potatoes too wet)
salt and freshly ground black pepper to taste
4 Tbl. Italian parsley, chopped
Place 1 cup whipping cream in saucepan and gently warm. Peel and cut the potatoes into pieces that are approximately the same size. Bring a large pot of water to boiling and add potatoes. Cook for about 30 minutes or until fork tender. Drain potatoes into a large colander. Place potatoes back into pot and mash with potato masher. You can also use electric beater for smoother potatoes. Add butter, cream cheese and whipping cream mashing well to desired creaminess. Taste and adjust seasonings. Place potatoes in serving bowl and sprinkle with chopped parsley.
Kahlua Mashed Sweet Potatoes - I have been making these since the early 80's and love the Kahlua in them.
10 large sweet potatoes (or if you want use canned ones)
salt
1/4 cup Kahlua
1/4 + cup heavy whipping cream
1/4 cup brown sugar
1/2 stick butter, soft
1/2 cup pecans, chopped and lightly toasted
In a saucepan, gently heat the heavy cream. Bring a pot of water to a boil and add peeled sweet potatoes which have been cut into uniform size. Boil until fork tender. Drain in colander and place back into pan. I then whip these with an electric mixer adding butter, Kahlua, brown sugar and some of the heavy cream. Add the cream a little at a time, as you don't want potatoes too wet. Taste and season with salt.
Sweet Potatoes with Decadent Topping - One of my dad Bob's favorites.
3 lbs. sweet potatoes, peeled and cut into chunks
1/2 cup fresh orange juice
3 Tbl. brandy
1 tsp. butter, soft
1 tsp. orange zest
1/2 tsp. fresh ginger root, grated
salt to taste
3 egg whites
1/3 cup brown sugar, packed
Topping
1/2 cup pecans, chopped and lightly toasted
1/4 cup brown sugar, packed
3 Tbl. all purpose flour
1 tsp. cinnamon
1 sweet/crisp apple, peeled and finely chopped
1 Tbl. fresh orange juice
4 Tbl. butter, melted
For topping mix all ingredients in a bowl and set aside.
In a large saucepan, add water and potatoes and bring to a boil; cover and simmer until fork tender. Drain in colander. Place back into pot and mash with 1/2 cup orange juice, brandy, 1 tsp. butter, orange zest, freshly grated ginger and salt to taste. In a clean bowl, beat egg whites to soft peaks; slowly add 1/3 cup brown sugar, beating to stiff peaks; fold into the mashed sweet potatoes. Spoon mixture into a greased baking dish and spread the decadent topping evenly over potatoes. Bake in 350 degree oven for 30 to 45 minutes or until puffed and topping is crispy.
Now for the finale; the desserts
Chocolate Cranberry Bread Pudding - oh so delicious
1 large loaf brioche bread
1 stick butter, melted
2 cups fresh cranberries
1 2/3 cups whole milk
1 cup heavy whipping cream
1/4 cup sugar
14 ozs. semisweet chocolate
7 large eggs
1 tsp. pure vanilla extract
1 tsp. brandy extract
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. brandy extract
Preheat oven to 350 degrees. Tear the loaves into large chunks. Place bread onto a baking sheet and bake until lightly toasted about 5 minutes. Remove from oven and drizzle with melted butter over the bread. In a baking dish, add bread and sprinkle cranberries over bread. In a heavy saucepan, heat the milk, cream and sugar to simmering. Remove from heat and add the chocolate and stir until melted and smooth. In a bowl, whisk the eggs, 1 tsp. vanilla extract and 1 tsp. brandy extract. Add the chocolate mixture to the eggs stirring well until blended. Pour this mixture over bread and make sure bread is completely moistened. Cover the pan with foil and bake 20 minutes. Remove foil and bake an additional 15 to 25 minutes or until pudding bubbles around the edges and center is just a little jiggly. Remove from oven and cool on a wire rack; pudding will thicken as it sets. In a bowl, beat whipping cream, add powdered sugar and brandy extract, beat until thickened. If not using whipping cream right away, cover and place in frig. To serve; dish up pudding and add dollop of whipped cream.
Little Chocolate Pots of Goodness - I always double this recipe and you need to eat these hot or warm from the oven
1 stick plus 1 Tbl. unsalted butter
4 oz. semisweet chocolate (good quality)
2 large eggs
1/2 cup sugar
3 Tbl. all purpose flour
4 (1 cup) ramekins
Place a baking sheet in oven and preheat to 400 degrees. Butter ramekins with 1 Tbl. butter. Place chocolate and butter into a bowl and place over a double boiler of simmering water, do not let water touch bowl. Melt chocolate and butter, remove bowl from double boiler and set aside to cool. In another bowl, whisk the eggs with sugar and flour, then whisk in the cooled chocolate mixture. Divide the mixture between the ramekins. Bake for about 20 minutes, the tops will be cooked and cracked. Place each ramekin on serving plate and dig in, but be careful they will be hot. Bet you can't eat just one!
Brandy Cheesecake - make this 1 to 2 days before serving.
2 1/2 cups chocolate cookie crumbs
6 Tbl. butter, melted
3 Tbl. sugar, reserve 1 Tbl.
4 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
3 Tbl. cornstarch
4 large eggs
4 Tbl. brandy, divided (not extract, the real stuff)
4 Tbl. creme de cacoa, divided
1 (16 oz) container sour cream (not light)
Fresh blackberries for garnish (if desired)
Preheat oven to 325 degrees. Stir cookie crumbs, melted butter and 2 Tl. sugar together. Press into a 9-inch springform pan on bottom and up sides. Place in oven for 8 minutes, remove to cool. In a mixer bowl beat cream cheese, 1 1/2 cups sugar and cornstarch until smooth. Add eggs one at a time, beating until incorporated. Add 3 Tbl. brandy and 3 Tbl. creme de cocoa and beat until blended. Take the cheesecake pan with crust and wrap heavy duty foil around it and up sides. Pour cheesecake mixture into crust in pan. Place cheesecake into a large roasting pan and add boiling water up sides about 1-inch. Be careful not to get any water into springform pan with cheesecake. Cook for about 1 hour. Mix sour cream and 1 Tbl. sugar, 1 Tbl. brandy and 1 Tbl. creme de cocoa. Carefully, spread sour cream mixture over cheesecake in oven and bake 8 more minutes. Remove cheesecake carefully from oven, remove from water bath and place on wire cooling rack. Cool. Cover and chill in frig before removing from springform. Garnish with berries.
Luscious Pear Clafouti - This is delicious
1/4 cup Grand Mariner or Cointreau (orange flavored liqueur)
2 lbs. Anjou pears, peeled and cut into thin slices
2 cups whole milk
1 cup heavy whipping cream
1 cup sugar
2 tsp. pure vanilla extract
5 large eggs
3/4 cup all purpose flour
2 cups heavy whipping cream
1 tsp. brandy extract
1/4 cup powdered sugar
Preheat oven to 375 degrees. Spray a 13x9 baking dish with Pam cooking spray. Pour orange liqueur into baking dish and arrange pear slices on bottom of dish. In a bowl, combine milk, 1 cup heavy whipping cream, 1 cup sugar and vanilla in saucepan. Bring to boil and stir constantly. reduce heat to medium low and simmer 3 minutes, stirring occasionally. Remove from heat and set aside. In a large bowl, add flour. Add eggs one at a time, beating with electric mixer until well blended. Gradually add milk mixture, beating on low until well blended. Pour evenly over pears. Bake 60 minutes or until center is firm and top is lightly browned. Remove from oven to cooling rack and cool completely. In bowl of electric mixer, add 2 cups heavy whipping cream and beat, about 1/2 way through add powdered sugar and brandy extract. Whip until almost still peaks form. To serve; slice Clafouti and place on serving plates, add large dollop of whipped cream.
Coconut Pecan Bars - These are nice to have on hand, easy to make and freeze.
1 1/2 sticks butter, softened
2 3/4 cups light brown sugar, divided
1 1/2 cups plus 1/3 cup all purpose flour, divided
2 tsp. pure vanilla extract
1 tsp. rum extract
4 large eggs
1 tsp. baking powder
1/2 tsp. salt
2 cups unsweetened coconut flakes
2 cups pecans, lightly toasted
Preheat oven to 350 degrees. Spray the bottom of a a 13x9x2 pan with Pam cooking spray, then add parchment paper to fit, overlapping edges on ends. This will make it easy to remove bars when they are cooked and cooled. In bowl of electric mixer, cream together butter and 3/4 cup brown sugar until smooth. Add 1 1/2 cups flour and mix well. Place this mixture into prepared baking pan, pressing firmly to form a packed even layered crust. Bake the crust until lightly golden about 20 to 25 minutes. Remove to cooling rack. Next, in a large bowl, mix remaining 2 cups of brown sugar, vanilla, rum and eggs well. Set aside. In a medium bowl, whisk remaining 1/3 cup flour, baking powder and salt. Combine the flour mixture with the egg mixture mixing until well incorporated. Stir in coconut and pecans. Pour filling into prepared crust and spread evenly. Bake about 40 to 45 minutes. Remove to cooling rack and let cool. To remove from pan, gently pull up parchment paper and place bars on flat work surface. Cut into bars and store in airtight container. I would would suggest making a couple of batches, as they go fast.
Cranberry Mustard - this is great when the day is done, all the dishes are put away and you just need a little snack. Grab one of those delicious dinner rolls you made, a nice slice of turkey, maybe a dab of stuffing and smear on some cranberry mustard. Sit in your favorite chair, put your feet up and enjoy the great feeling of accomplishment having just served a house full of guests. "My oh my, this little cranberry mustard sandwich tastes great!" Have a glass of wine to lull you to sleep or a big glass of cold milk and finish it all of with a coconut pecan bar. If those guests are staying over, make them take you out to breakfast the next morning, you deserve it.
1 cup whole cranberry sauce
2 Tbl. orange marmalade
1/3 cup Dijon
dash of red pepper flakes
Place all ingredients into a bowl and mix well. Store covered in the refrigerator for that snack later on.
Happy Thanksgiving and Bon Appetit
"I will give thanks to the Lord with my whole heart.
I will recount all of your wonderful deeds"
Psalm 9:1
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