Thanksgiving Treat

This Thanksgiving Season brought a smaller group to our table, but that didn't deter the festivities that accompany Thanksgiving Day.  We all enjoyed the Parades, Football Games, Pumpkin Pie and a very new creation for the table.  

In the past, I have always had a 10 to 14lb Butterball Turkey.  This year, with fewer guests, we decided to have just a Turkey Breast.   As usual, I brined the breast for five hours before roasting. This really helps with making a moist and flavorful roast.  Since I didn't have the whole bird to stuff, I had to think up something different to do.  


My friend and I were in Newport, TN and stopped by Carver Applehouse Restaurant. Enjoyed a great lunch and then went to the barn to pick up apples from their orchard.   While in the barn, I discovered cheese pumpkins.   I had never heard or seen this variety.  My thoughts of pumpkins are the ones we carved as kids.   That pumpkin is not used for "pumpkin pie"....very bitter and not suitable.   But Cheese Pumpkins are just the gourd for making pies.  

Cleaned and seeds removed.  Saved the seeds for next years planting. 

Ready for the Oven  Roast for 90 minutes at 350F.   

I prepared my usual bread stuffing recipe which included chopped celery, garlic, and sage leaves.  .  There are so many variations, I will let you use your own personal favorite.  


After stuffing the pumpkin, I replaced the lid and placed on a parchment paper lined baking sheet.   THIS IS ESSENTIAL FOR EASY REMOVAL FROM THE  BAKING SHEET!!   The parchment paper works as a sling to get the soft pumpkin onto your serving plate.  

Ready for slicing and serving

 Time to set the table and enjoy the feast.  

The garden is still giving excellent mesculin salad greens 

A beautiful slice of pumpkin and stuffing. 

And up goes the Christmas Tree for the Holiday Season 2011

 

Bon Appétit

and 

Enjoy YOUR Wonderful World!

The Dinner Roll....

How can anyone have Thanksgiving dinner without the "dinner roll"....dripping with butter of course. This has to be the most decadent recipe...but it is so easy and so good. I have made these for years and every time, they are better than I can remember. After all...it IS Thanksgiving so put your calorie counter away and enjoy the bountiful table we are blessed to present.

I found this recipe somewhere.....but fail to recall where. If I have copied your recipe...just accept the compliment and know your talent had to be shared. 

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Overnight Yeast Rolls

breads

3 tablespoon yeast
1 cup water, warm 105F.
1 cup shortening
1 cup sugar
1 teaspoon salt
1 cup water, boiling
2 large eggs
6 cup flour

Proof yeast in 2 cup measure and let stand 5 minutes.

Combine shortening, sugar, and salt in mixing bowl. Add boiling water and beat at medium speed with an electric mixer until smooth. Add eggs and yeast mixture, beating at low speed until blended. Gradually add flour and mix completely. Cover work bowl and chill for 8 hours.

Shape into 1 inch balls and place 3 balls in each greased muffin cup.

Cover and let rise for 45 minutes or double.

Bake at 400F for 12 minutes or until lightly browned.

CINNAMON ROLLS:

Divide chilled dough in half. Roll each portion into a 12 x 10 rectangle. Brush each rectangle with 2 tablespoons melted butter. Combine 2/3 cup brown sugar, 1 cup raisins, and 1 tablespoon cinnamon, Sprinkle over rectangles. Staring with a long side, roll up, jellyroll fashion and press edges to seal. Cut into 1 inch slices and place in lightly greased 13 x 9 pan. Let rise until double and bake as directed. Cool slightly.

Combine 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon vanilla. Drizzle over warm rolls.

ORANGE ROLLS:

Divide dough as above. Combine 2 1/2 cups powdered sugar, 2 teaspoons grated orange rind, 1/4 cup butter, melted and 3 tablespoons orange juice.  Proceed as above.

Glaze: Combine 2 cups powdered sugar, 1/2 teaspoon orange rind, and 3 tablespoons orange juice. Proceed as above.

Yield: 3 dozen


** Exported from Now You're Cooking! v5.84 **

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Peanut Butter and Chocolate!

Who would have though of putting these two things together...IN A COOKIE.   Well...I have to admit I "borrowed" the original recipe and made a few of my own changes.  Anyway...enjoy with a nice cup of tea.    

The addition of cornstarch makes a lighter batter 

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Peanut Butter Chocolate Chip Cookies

Chocolate, Cookies

1/2 cup butter
3/4 cup peanut butter, smooth
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract; or almond extract
3/4 cup flour
1/4 cup cornstarch
3/4 teaspoon baking soda
6 ounce Hershey's  Special Dark Chips

Preheat oven to 350F. For better results, line baking sheets with parchment paper.

In the mixer bowl, cream butter, peanut butter, and sugars until fluffy.  Add the egg and vanilla, and mix on medium speed until combined. Sift flour, cornstarch and baking soda together and add to butter mixture, beating just to combine. Fold in Hershey's Dark Chocolate Chips.

Using a 1" ice cream scoop sprayed with Pam, place 12 cookies on each sheet.   Bake for 18 to 20 minutes, rotating baking sheets after 9 minutes.  Cool to room temperature and store up to one week in airtight container.   

Note:   I personally prefer pure almond extract in place of vanilla extract.

Notes:  ©WHStoneman

Yield: 36 servings


** Exported from Now You're Cooking! v5.88 **

Cooling on the counter...if you can wait that long!! 

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Dutch Apple Pie

Fall is in the air...and apples are wonderful this year.   Nothing says Fall like a Dutch Apple Pie.

Ready for the Oven

I always bake fruit pies on a rack with a parchment lined baking sheet.   You will thank yourself later if the pie should boil over and burn to your best baking sheet.  

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Dutch Apple Pie

Pies

1 9 inch pastry; deep dish

5 1/2 c Granny smith apple; peeled, cored

1 tb lemon juice

1/2 c sugar

1/4 c brown sugar, packed

3 tb cornstarch

1/2 ts ground cinnamon

1/4 ts nutmeg

  Crumb Topping:

1/2 c flour

1/2 c coconut

1/2 c sugar

1/4 c brown sugar

1 ts baking powder

1 ts baking soda

1/2 c butter; melted

  Smuckers Butterscotch Topping; or home prepared

Preheat oven to 375F.

Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,cornstarch, cinnamon and nutmeg. Pile into crust. Take a little time to fill all the nooks with apple slices. You don't want this to bake and collapse without any filling.

Prepare topping: In a medium bowl, combine flour, coconut, sugar, brown sugar, baking powder and baking soda. Melt butter and pour over top of mixture. Combine until crumbly but DO NOT pack the ingredients. Keep it light and fluffy. The addition of the baking powder and soda keeps the clumps expanded. Sprinkle crumbles evenly over apples.

Bake for 50 minutes.

Remove from oven when golden brown...let cool for two hours on rack.

Warm Butterscotch Ice Cream topping in hot water for ten minutes. Slowly dribble topping over Crumb Topping. Serve with your choice of ice cream, if desired.

Notes:  ©WHStoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.88 **

Ice Cream anyone?  

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Teriyaki Salmon

Time to revive an old favorite of mine!   We enjoy salmon on a regular schedule and this twist adds so much flavor.   Quick and easy....in a hurry, buy a bottled teriyaki sauce from your grocery.    It works just as good as making from scratch.  

I served this with a couple of variations including carrot ribbons instead of match stick carrots.  It is so easy to make your ribbons with a swivel peeler.   Just lay your carrot on its side and repeat slicing with the peeler.   

Along with the meal, we enjoyed some beautiful steamed broccoli.  I kept the water boiling to steam cook the onions and the carrots. 

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Teriyaki Salmon

Blog Recipe, Fish, Seafood

      ----TERIYAKI SAUCE----
1 1/2 tablespoon ginger, minced
3 tablespoon brown sugar
3 tablespoon vinegar
2 tablespoon dry sherry
1/3 cup soy sauce
      ----SALMON----
2  salmon steaks
2  carrots, cut in match stick
1 medium onion, sliced thin
1 tablespoon oil

Bring sauce ingredients to a simmer in a small pan to dissolve sugar. Cool to room temperature.

Place salmon steaks, single layer, in a 9" square pan.  Cover with Teriyaki sauce and marinate for 15 minutes.

Blanch carrots and onions in boiling water for 2 minutes.  Refresh in a bowl of ice water and drain.

Preheat cast iron skillet over high heat with oil until hot but not smoking.  Add salmon to skillet and reduce heat to medium and cook 2 1/2 minutes on each side, turning once until well browned.  Transfer to warmed platter.

Add vegetables to skillet and cook one minute.  Add remaining teriyaki sauce and bring to a boil, stirring for 1 minutes until thickened. Spoon vegetables and sauce over salmon and garnish with scallions.

Yield: 2 servings


** Exported from Now You're Cooking! v5.88 **

A nice glass of Moscato wine completes the meal 

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Lucky Leftover Monday

Last week...chicken thighs were on sale.  Had to buy all they would let me bring home and put in the freezer.   Sorry folks, I believe the thighs are the most flavorful, tender and tasty part of any chicken.   Thighs are great for  BBQ, braise, roast and boil for Arroz con Pollo. 

Last week, I made my Buttermilk Oven Fried Chicken which is always a hit.  I cook extra for a good reason...it is great for Fried Chicken Salad.   Tonight I have three leftover thighs and leftover mashed potatoes.   Let's get busy with a tasty redux. 

My inspiration was at the grocery this weekend.  They were featuring twice baked potatoes, which I like but would never buy at a grocery.   I can make them at home for a tenth of the price they ask. Whipped up the leftover mashed potatoes with two eggs and a huge handful of Parmesan cheese.  Into the pastry bag with a big tip and piped into my serving bowls.  

The leftover chicken was removed from the bone.  Chopped in big chunks and sautéed with mushrooms and onions in butter.  

After a good ten minutes of sauté, I added a quarter cup of flour and stirred to combine.  One cup of cream is added and reduced on low making an easy cream gravy.   Added a big cup of mixed vegetables and simmered briefly.    Added my creamed chicken mixture to the center of the bowl.  

Into the  preheated to 450F oven for twenty minutes 
or until potatoes have browned up.     A comfort dinner for sure!! 

  

Bon Appétit

and 

Enjoy YOUR Wonderful World!