We are celebrating Thanksgiving a bit early this year. I LOVE Thanksgiving - it is my favorite Holiday. Maybe because I love food so much :) I could go crazy with cooking so many yummy dishes, but I have to limit myself. Here is our menu this year:
6-8 good size Jonathon or a good baking apples
1/2 c. water
2 T. butter
1 c. sugar (if sugar-free use 1 c. Splenda)
2 T. flour (heaping!)
2 t. cinnamon (or more or less to your tasting)
Slice apples into a large sauce pan. Add the water to the pan and cook over medium heat until the apples are tender but not too soft. (they will bake the rest of the way in the oven)
Add butter.
In a bowl mix sugar, flour and cinnamon together then add it to the apples and stir.
Pour your filling into an unbaked pie shell then top with a second pie dough crust on top. I then use an egg/milk wash over the entire pie.
Bake at 350 until your pie dough is golden brown.
Recipe courtesy Paula Deen, 2008
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.
Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.
Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool. **Mine took 17 minutes and turned out perfect!** Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies. Recipe courtesy of Beth Setrakian (FoodNetwork) Modifications by Tracy Lytle
**These were insanely delicious and moist. I made a few modifications shown in italics. Enjoy these fall treats!**
Ingredients
Icing:
Directions
18 min Easy 4 servings Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes. Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley. Recipe by: Food Network
Cook Time:
Level:
Yield:
Ingredients
Directions
Ever wonder which are the best apples to bake with? Here is a helpful list:
Best Apples for Baking
The following table lists the best baking and cooking apples in North America, as well as the era of introduction.
NAME INTRODUCED DESCRIPTION
Fuji 1962 Sweet and juicy, firm, red skin
Granny Smith 1868 Moderately sweet, crisp flesh, green skin
Jonathan 1820s Tart flesh, crisp, juicy, bright red on yellow skin
McIntosh 1870 Juicy, sweet, pinkish-white flesh, red skin
Newton Pippin 1700s Sweet-tart flesh, crisp, greenish-yellow skin
Rhode Island
Greening 1600s Very tart, distinctively flavored, green skin
Rome Beauty 1820s Mildly tart, crisp, greenish-white flesh, thick skin
Winesap late 1700s Firm, very juicy, sweet-sour flavor, red skin
1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
1 pound of apples = 3 cups peeled and sliced apples
An average apple contains:
* 80 calories
* 18 g carbohydrates
* 5 g fiber
* 170 mg potassium
* 1/2 g fat
* 0 cholesterol
* 0 sodium
Source: The Farmer's Almanac
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm. Recipe by: Emeril Lagasse
Ingredients
Cake:
Crumble Topping:
Brown Sugar Glaze:
Directions
Would you enjoy trying out new recipes for a magazine before they're published? Cooks Country magazine is looking for willing volunteers to do just that. Tonight I made my first recipe: Tomato Macaroni and Cheese, and it was easy and delicious. Afterward I simply filled out a short survey letting the editors know what I thought. It was simple, and I enjoyed making something new and different.
Click HERE for the website - and scroll down the page until you see "Wanted Recipe Testers". Bon Appetit!
Posted by Debi
Posts
All Comments
