THANKSGIVING RECIPES

[kaci]

Pumpkin Pecan Layer Cake
=========================
Cake
2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup LAND O LAKES® Butter, melted
1 (18.25-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup LAND O LAKES® Butter, melted
3 eggs
2 tablespoons water

Filling
3 cups powdered sugar
2/3 cup LAND O LAKES® Butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping
Garnish Ingredients:
1 cup pecan halves
.
Heat oven to 350°F. Combine crushed wafers, chopped pecans and 1/2 cup
melted butter in large bowl until mixture resembles coarse crumbs. Press
mixture evenly and firmly on bottom of 3 greased and floured 8 or 9-inch
round cake pans.

Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water in same
bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread
about 1 1/2 cups batter over crumbs in each pan. Bake for 25 to 30 minutes
or until toothpick inserted in center comes out clean. Cool 5 minutes;
remove from pans. Cool completely.

Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in small
bowl. Beat at medium speed, scraping bowl often, until smooth.

Layer 3 cake layers on serving plate, nut-side down, with 1/2 cup filling
spread between each layer. With remaining filling, frost sides only of cake.
Spread caramel topping over top of cake, drizzling some over frosted sides.
Arrange pecan halves in rings on top of cake. Store refrigerated.

TIP: To remove cake easily from pan, place wire cooling rack on top of cake
and invert; repeat with remaining layers.

[kaci]

Pumpkin Doughnuts With Spiced Sugar



Donuts
3 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1 cup sugar
3 tbsp butter, softened
2 eggs
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup cooked, mashed pumpkin (canned is ok)
Canola oil (for deep-frying)

Spiced Sugar
2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg


Whisk together flour, baking powder, baking soda, salt and spices in a
medium bowl. In a large bowl, cream together butter and sugar. Beat in eggs
one at a time. Add in vanilla, buttermilk and pumpkin. Gently stir in flour
mixture until fully incorporated. Cover bowl is plastic wrap and refrigerate
at leat 3 hours.Sprinkle two baking sheets with flour. Working with 1/3 of
the dough at a time, press the chilled dough out, on a lightly floured
surface, to about 1/2-2/3 inch (2 cm) thickness. Using a 2 1/2 inch diameter
round biscuit cutter, cut out rounds and place on a baking sheet. Use a 1
inch cutter to remove the center of the round, and set the dount hole on the
baking sheet as well. Repeat until all the dough is used. You may reroll the
scraps. You should end up with 24 donuts and 24 holes.

In a large sauce pan, heat 2-3 inches of oil to 365F/185C. Make a thick
stack of paper towels to drain the donuts on. Working one or two at a time,
fry the donuts until golden brown, about 1 minute per side. You may fry the
donut holes in groups of 4 or 5. Check the temperature to make sure it
remains constant. Remove dough to drain and cool thoroughly on paper towels.

In bowl, whisk together sugar and spices. Coat donuts and donut holes in
sugar mixture. The sugar will stick to the residual oil (though no one likes
to think about that). Enjoy! Makes 24 donuts and 24 donut holes, but can be
halved.

[kaci]

Pumpkin-Cinnamon Streusel Buns


To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour


Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree*
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract


1/2 cup Pumpkin Puree*

1 (2-pound) pumpkin


Preparation
Cut the pumpkin in half lengthwise, discarding seeds and membranes. Place pumpkin halves, cut sides down, in a baking dish, and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 10 minutes (or about 5 minutes per pound) until pumpkin is tender when pierced with a fork. Cool slightly, and scoop out filling.


Yield about 2 1/2 cups pumpkin puree


To prepare the buns, dissolve yeast in warm water in a large bowl; let stand
for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a
knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through
nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let
rise in a warm place (85°), free from drafts, for 45 minutes or until
doubled in size. (Press two fingers into the dough. If an indentation
remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour,
and cinnamon in a small bowl. Cut in butter with a pastry blender or 2
knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12
x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture.
Roll up the rectangle tightly, starting with a long edge, pressing firmly to
eliminate air pockets; pinch seam and ends to seal. Cut roll into 12
(1-inch) slices. Place slices in a 9-inch square baking pan coated with
cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15
minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and
vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle
glaze over buns. Serve warm.

Yield 12 servings

[kaci]

Pecan Tassies in Cream Cheese Pastry


One way to serve these tassies (miniature tarts) during the holidays is on a dessert bar, with an assortment of winter fruits and hot drinks.


Pastry:
1 cup all-purpose flour
1 tablespoon granulated sugar
Dash of salt
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter or stick margarine, softened
2 tablespoons fat-free milk
Cooking spray

Filling:
1/3 cup finely chopped pecans
1/2 cup packed brown sugar
1/3 cup light-colored corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 large egg white


Preheat oven to 350°. To prepare pastry, lightly spoon flour into a dry
measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and
dash of salt in a small bowl. Combine cream cheese, butter, and milk in a
large bowl; beat with a mixer at medium speed until well-blended. Add flour
mixture; beat at low speed just until blended (mixture will be crumbly).
Press flour mixture into a ball.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4
times. Divide dough into 24 portions. Place 1 dough portion into each of 24
miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

To prepare filling, divide pecans evenly among muffin cups. Combine brown
sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans
in each muffin cup.

Bake at 350° for 20 minutes or until pastry is lightly browned and filling
is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around
outside edge of each tassie; remove from pan. Cool completely on a wire
rack.

Yield 2 dozen tassies

[kaci]

Mincemeat-Walnut Pie
====================
1 10" unbaked pie crust
4 large eggs
1 28-ounce jar prepared mincemeat
3/4 Cup sugar
1/2 Cup light corn syrup
2 TBSPN brandy or bourbon
2 TBSPN butter/margarine melted
1/8 teaspoon salt
2 Cups walnut pieces
Sweetened Whipped Cream (Optional)


1. Heat oven to 375-degrees F. In medium-sized bowl, lightly beat 1 egg.
Stir in mincemeat; spoon into prepared crust. In same bowl, beat remaining 3
eggs ujtil frothy. Stir in sugar, corn syrup, brandy, butter, & salt until
well combined. Fold in walnuts, Spoon over mincemeat in crust.

2. Bake pie 50-55 minutes or until a knife inserted in center of walnut
layer comes out clean. Cool on wire rack completely before cutting. Serve
with Whipped cream

[kaci]

Hickory-Smoked Bourbon Turkey


We gave this recipe our highest rating


1 (11-pound) whole turkey, thawed
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 tablespoon salt
2 teaspoons pepper
Garnishes: mixed greens, lemon wedges


Remove giblets and neck from turkey; reserve for other uses, if desired.
Rinse turkey thoroughly with cold water, and pat dry. Add water to a large
stockpot, filling half full; stir in maple syrup, bourbon, and pickling
spice. Add turkey and, if needed, additional water to cover. Cover and chill
turkey 2 days.

Soak hickory wood chunks in fresh water at least 30 minutes. Prepare
charcoal fire in smoker; let fire burn 20 to 30 minutes.

Remove turkey from water, discarding water mixture; pat dry. Cut carrot and
celery in half crosswise. Stuff cavity with carrot, celery, and onion.
Pierce lemon with a fork; place in neck cavity.

Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie
legs together with string, if desired.

Drain wood chunks, and place on coals. Place water pan in smoker, and add
water to depth of fill line. Place turkey in center of lower food rack;
cover with smoker lid.

Cook 6 hours or until a meat thermometer inserted into thickest portion of
turkey thigh registers 180°, adding additional water, charcoal, and wood
chunks as needed. Remove from smoker, and let stand 15 minutes before
slicing. Garnish, if desired.

Yield Makes 12 to 14 servings


Southern Living, NOVEMBER 2002

[kaci]

Elegant Pumpkin Walnut Layered Pie


1 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)



Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped
cutter. Brush leaves with lightly beaten egg, and place on a baking sheet;
set aside. Fit remaining piecrust into a 9-inch pieplate according to
package directions; fold edges under and crimp.

Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for
6 minutes or until lightly browned. Remove leaves and piecrust from oven;
let cool. Increase oven temperature to 425°.

Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla
extract; spread on the bottom of baked piecrust.

Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at
medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice,
and nutmeg, beating until blended. Spoon pumpkin mixture over walnut
mixture.

Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more
minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves
on top of pie. Serve warm or chilled with whipped cream, if desired.

Yield Makes 10 servings

Southern Living, NOVEMBER 2002

[kaci]

Double-Herb Roasted Chicken and Potatoes
========================================
This roast chicken will serve eight. But make sure to reserve 2-1/2 cups if you want to make the Enchiladas Verdes.

1 (5 1/2-pound) roasting chicken
3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
2 garlic cloves, minced
8 fresh basil leaves
Cooking spray
8 red potatoes, quartered lengthwise
1/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper


Preheat oven to 450°. Remove and discard giblets and neck from chicken.
Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck
cavity, loosen skin from breast and drumsticks by inserting fingers, gently
pushing between skin and meat.

Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning
mixture under loosened chicken skin and drumsticks. Carefully place basil
leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up
and over back; tuck under chicken.

Place chicken, breast side up, on a broiler pan coated with cooking spray.
Pierce skin several times with a meat fork. Arrange potatoes on rack around
chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the
chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a
meat thermometer into the meaty part of thigh, making sure not to touch
bone. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do
not remove chicken from oven); bake an additional 45 minutes or until
thermometer registers 180°. Cover chicken loosely with foil; let stand 10
minutes. Discard skin. Remove chicken from pan; place on a serving platter.

Serve with roasted potatoes.

Yield 8 servings

[kaci]

Brûléed Mashed Sweet Potatoes


Borrowing from the classic dessert crème brûlée, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.


6 cups hot mashed sweet potatoes (about 4 pounds)
3/4 cup whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cooking spray
1/2 cup packed brown sugar


Preheat broiler. Combine first 6 ingredients in a bowl. Spoon potato mixture
into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup
brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand
until melted sugar hardens (about 5 minutes).

Yield 14 servings

[larrye2001]

If you do not want your dinner quest to return; ADD 2 POUNDS OF POWERED GARLIC TO THE RECIPT, THIS IS FOR FRIENDS AND FAMILY ONLY.

One very easy way is to brine the frozen turkey. The evening before you cook the bird, Clean your ice chest and place the frozen bird inside the chest, put 1/4+ cup salt for each gal. of water ,add ENOUGH water to start to float the turk.....add ice to fill 3/4 of the ice chest. , I add some garlic, and other spices in this water. Over night the turk will thaw and the brine will infuse flavor into the meat.

This is where I differ from most people. After you brine, rince; remove the innards bag from between the turks legs. Hang the turk (Legs down) for about 90 min. this allows the extra water to dry or drip off the bird (you can use a fan to dry the bird faster) Once the turk is dry, cook as directed.. (see below for more good stuff)

<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>
If you want to get creative, use an air pump to BLOW the skin away from the meat before you cook; just hang and dry the turk (run the air pump hose under the breast, thigh and leg skin to seperate the skin from the meat...) then mix in a pan of water (about 1/2 gal. ) 2 cps..soy sauce,... 1/4 brown sugar...,1 tbl/sp. each: ground ginger.. pineapple juice or chunks , and juice of one lemon; if you have them. Boil for 2 min. reduce heat and simmer for 20 min.

You may need help doing the following, the purpose of this brew is: while the brew is still very HOT and the turk is hanging over a tub or sink before you start to dry; . Pour this brew, a cup at a time , between the neck skin and the meat, what will happen is this brew will place a glaze on the meat and cause the skin to pull away from the flesh (this is why you use the air pump to blow the skin away from the meat) while cooking the skin will crisp up like Peking Duck, Cook on a V rack in the oven or on a spit on the BBQ. On the BBQ place a pan under the turkey to catch the juice. in the oven you can cook your veggies in the bottom of the pan. You can use other spices in the brine water or the last brew. Then dry as above, you can also deep fry the turk but make sure it is extra DRY. If you deep fry in oil, place the dry turk in two plastic bags, remove all air from around the turk. Place the bag with the turk inside , into the deep fry pan.... fill the deep fry pan with water until the water covers the turk. Remove the bag with the turk inside. mark the water level on the side of the deep fry pan. Empty the water,dry the pan, fill the pan with oil up to your water level mark on the pan. Now you remove the turk from the bags, make sure the oil is hot enough and the turk is STILL very DRY. Deep fry as instructed.

Look up "meat brines" in a search engine on the internet.

This is my way to jump start your heart and make your mouth glad it's HUNGRY.

Happy Hanukkah

[carolmogle]

I want the Cheesecake Factory pumpkin pecan cheesecake recipe where there's 2 layers. Pecan pie on the bottom with Pumpkin Cheesecake on top. Please Help!!!

[Kitchen Witch]

Turkey Tostadas
Just another use for leftover turkey!

4 tostada shells
2 cups shredded cabbage or lettuce
2 cups cooked turkey, diced or shredded
4 tablespoons hot sauce
4 radishes, diced
1 bunch scallions, diced
1/2 cup shredded Cheddar cheese


To make each tostada, top each shell with 1/2 cup cabbage or lettuce, 1/4 of the turkey and 1 tablespoon hot sauce. Garnish evenly with radishes,
scallions and cheese.

Makes 4 servings.

[Kitchen Witch]

A quick stir-fry is always good and leftover turkey is perfect.

combine about 3 cups veggies (leftovers are fine) and heat in skillet or wok using butter or a bit of oil, add diced cooked turkey and 1/2 cup of your favorite sweet and sour sauce - serve over cooked rice (once again - leftover rice is fine - reheat in chicken or turkey broth for great flavor)

[Kitchen Witch]

Pecan Pumpkin Pie

3 slightly beaten eggs
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch pie shell
1 cup chopped pecans
whipped cream, gives it a kick (optional)

Combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; stir well (by hand) to combine. Pour into pastry shell; sprinkle with pecans.

Bake in preheated 350* F. for 50 to 55 minutes or until done. (A knife inserted in center comes out almost clean).

Cool on rack for an hour - refrigerate.

[Kitchen Witch]

Pumpkin Upside-Down Cake with Spiced Cream

3 eggs
1 cup granulated sugar
3 1/2 cups pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
12 ounce evaporated milk
1 (18.25 ounce) box yellow cake mix
1 cup toasted chopped pecans
4 tablespoons melted unsalted butter
Spiced Cream (recipe below)

Preheat the oven to 350 degrees F. Line a 9 x 13-inch pan with wax paper and set aside.
In a large bowl beat the eggs until slightly thickened and lemon colored. Add the sugars, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix well, then gently stir in the evaporated milk. Pour the mixture into the prepared pan and sprinkle the cake mix over the top. Sprinkle with the pecans and
pour the butter evenly over the entire pan. Bake for 50 to 60 minutes, or until the cake layer comes clean with a wooden pick and bounces back when gently pressed. Cool thoroughly. Remove from the pan and place on a serving dish. Serve with the Spiced Cream on the side, or frost with chilled Spiced Cream.

Spiced Cream
1 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Whip the cream until light and fluffy. Fold in the spices. Chill.

[Kitchen Witch]

Pecan Cheesecake Pie

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

[lazy cook]

Cranberry Refrigerator Dessert

Part 1:

2 cups fresh cranberries
1 large banana
1/2 cup sugar
Finely chop or grind 2 cups fresh cranberries. Combine with 1 large banana, diced and 1/2 cup sugar; set aside.

Part 2:

2 cups vanilla wafers
6 tablespoons melted butter
Combine 2 cups vanilla wafer crumbs and 6 tablespoons melted butter. Press 1/2 the crumb mixture in bottom of a 9x9 inch pan.

Part 3:

1/2 cup butter
1 cup sugar
2 eggs
1/2 cup nuts

Part 4:

1 c. whipping cream

Cream 1/2 cup butter and 1 cup sugar until light. Add 2 eggs and beat until fluffy. Fold in 1/2 cup chopped nuts. Spread over crumb layer. Top with cranberry mixture. Whip 1 cup whipping cream just until soft peaks form; spread over all. Sprinkle with remaining crumbs. Press down slightly. Chill overnight or 6 hours. Makes 12 servings.

[lazy cook]

Pumpkin Cheesecake



cheesecake is topped with whipped cream, caramel sauce and ginger cookie crumbles.

CRUST
1 ½ cups gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts -optional
6 tablespoons unsalted butter, melted

FILLING
3 -8 ounce packages cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1 1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

Caramel Sauce
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt (1/8 teaspoon)

Sweetened Whipped Cream
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract

Garnish:
1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.


Crust: Lightly butter a 10x2 inch round cake pan. (If you line the pan with parchment paper, butter the bottom of the pan and the top of the parchment paper so the cheese cake will come off clean. Leave a small amount of the parchment paper to come up on 2 sides of the round pan so you can take it off easily).

Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.

Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices,
beat until light in texture. Add pumpkin puree and mix until just blended.
Stir in eggs one at a time, scraping sides of bowl after each addition. Stir
in cream.

Pour batter into crust, and put the cheesecake pan on a cookie sheet. Add 1-2 cups
hot water to cookie sheet. Bake in center of oven until
cheesecake is firm to touch and slightly puffed, about 1 hr. 15 minutes.
Check the progress of the cheesecake at 55 minutes.
Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours.
Invert a large, flat plate on top of cheesecake; invert pan, and remove.
Put a second plate on bottom of cheesecake, and turn it right side up.

Caramel Sauce: Put all ingredients except vanilla in small saucepan with
heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from
heat, let cool approximately 5 minutes then stir in vanilla extract. .

Sweetened Whipped Cream: Whip cream on high with an electric mixer. When
cream begins to thicken and form soft peaks add sugar and vanilla. Mix until
cream has firm peaks. Fill decorating bag fitter (#22 star tip) with
whipped cream and pipe rosettes onto cheesecake.

Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top
with reserved crumbs. Drizzle with caramel sauce.

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the
freezer.

Freezing Cheesecakes: To freeze cheesecakes remove from baking pan when
chilled. Do not add any toppings or garnishing before freezing. You will
just be freezing the cheesecake. Transfer to a cardboard cake circle or
small round flat pan or freezer safe plate. Place in freeze until the
cheesecake has frozen firm. Remove from freezer and wrap in a double layer
of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal
completely. For the best quality do not freeze longer than 4-6 weeks. Label
and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.

[McDuck]

* 4 tablespoons Lucerne® Sweet Cream Butter
* 3 cups O Organics™ Chicken Broth
* 2 cups dry white wine
* 1/4 cup minced garlic
* 2 tablespoons finely grated lemon peel
* 2 tablespoons minced Italian (flat-leaf) parsley
* 4 teaspoons Worcestershire
* 3 Dungeness crabs (1 to 11/3 lb. each) or 4 to 5 pounds Alaska king or snow crab, cooked, cleaned, and cracked
* Lemon wedges

1.
Put butter, broth, wine, garlic, lemon peel, parsley, and Worcestershire in a 6- to 8-quart pan; bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes.

2.
Add crab to broth. Cover and simmer, stirring occasionally, just until crab is heated through, 5 to 10 minutes. Divide crab among large individual bowls and spoon broth equally over each portion. Offer lemon wedges to squeeze over individual servings to taste.

Per serving: 300 cal., 52% (112 cal.) from fat; 20 g protein; 12 g fat (7.2 g sat.); 6.6 g carbo (0.6 g fiber); 741 mg sodium; 111 mg chol.

[Oldschoozchef]

Hello Friends,

Having been raised in Mississippi and Louisiana, I watched so many people cook that it was a natural progression for me to become a chef.

This passion for culinary delights has taken me all over the globe and had me preparing cuisine from all walks of life.

It was a few years ago that I discovered that I have a love for vintage recipes, especially from the South. It was time for me to go back home in a culinary way.

It was over 20 years ago that I delighted my friends and family with a Thanksgiving dinner that they still talk about "til this day.

The "top billing" for this dinner was my "Turkey Slow Roasted in a Paper Bag".

Although this recipe was given to me by my great aunt in Union Church, Mississippi, I decided to share with my friends who are food purists. This recipe is as old as the paper bag itself.



I also have other gems such asMississippi Come Back Sauce

I would be honored if some of you gave me some feedback on these articles and recipes.

Thanks,

Oldschoozchef

[muffin12]

Here’s a fun and festive way to make your holiday sugar cookies! Check it out and let me know what you think!


Gobble Gobble Sugar Cookies
Ingredients:
1 cup - Florida Crystals® Organic Cane Sugar
1 cup - butter or margarine, softened
1 - egg
1 tablespoon - vanilla
2 1/4 cups - all purpose flour
1 teasponn - baking soda
Additional Florida Crystals® Organic Cane Sugar
Chocolate glaze:
12 ounces - semi-sweet chocolate
1 1/2 tablespoons - shortening
Chocolate covered candies, pretzel sticks and candy corn

Preparation:
Preheat oven to 375°F.

In large bowl, mix sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Cover and refrigerate 1 hour until chilled.

On well floured surface, roll out one-third of dough at a time, to 1/8-inch thickness. Using a hand-shaped cookie cutter, cut out shapes. Place on ungreased cookie sheet and sprinkle with additional Organic Cane Sugar.

Bake 8-10 minutes or until lightly browned around the edges. Cool on wire rack. Prepare chocolate glaze.

To Prepare Chocolate Glaze:
Place semisweet chocolate and shortening in a heavy saucepan over very low heat, stirring constantly until the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until smooth.

To Decorate:
Place cookies on wire rack over waxed paper. Spread chocolate glaze over cookies. Decorate with candy corn and chocolate covered candies to resemble turkeys. Press two pretzel sticks onto bottom of each turkey for legs.

Makes about 2-3 dozen cookies depending on size of cookie cutter.

Quick Tip:
If you don’t have a hand-shaped cookie cutter, trace the outline of a small child’s hand on lightweight cardboard and cut out. Prepare dough and roll out as directed in recipe. Cut out dough using hand-print shape.
Florida Crystals : Recipes




For more great holiday recipes check out Florida Crystals : Seasonal Favorites