Recipes for Thanksgiving - Week 2 November 2012
WalnutCreek Zone 7b/8a
11 years ago
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tami_ohio
11 years agoMarilyn Sue McClintock
11 years agoRelated Discussions
Recipes for All Kinds of Sweets - Week 4 November 2012
Comments (28)Now that Hostess seems to be gone from our world, I thought someone might want these recipes: Homemade Twinkies recipe: Recipe adapted from TLC Ingredients For the cake: 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1-1/4 cups all-purpose flour 1/2 cup milk 1/3 cup canola oil 1 teaspoon baking powder 1 teaspoon vanilla For the filling: 1/3 cup shortening 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 cup light cream 1/2 cup confectioners' sugar Directions: 1. Preheat the oven to 350 degrees F. Grease three mini loaf pans with cooking spray. 2. Beat the eggs and sugar with a handheld mixer until thick. Slowly add in all other ingredients and beat until fully combined. Divide the batter among the mini loaf pans, filling about 3/4 full. Bake cakes for at least an hour, or until golden brown. Cool in pans and then transfer to a wire cooling rack. 3. While cakes cook, prepare filling by mixing shortening, sugar, vanilla and light cream with a hand mixer. Once mixed, slowly add in sugar and beat until combined. Fill a pastry bag with frosting and cut a small hole. 4. Once cakes have cooled, carefully poke three holes in the bottom of the cakes. Pipe frosting into the holes until just filled. Cool for at least 20 minutes and enjoy! __________________ Homemade Sno Balls recipe: Makes 2 dozen Ingredients For the cake: 1 stick butter, unsalted 2 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1/4 teaspoon salt 1-1/2 cups 1 percent milk For frosting: 6 egg whites, warm 1 teaspoon cream of tartar 1-1/2 cups sugar 1/3 cup water, room temperature 2 teaspoons vanilla 3 cups coconut flakes 2 - 3 drops red food coloring Directions: 1. For the cake: Preheat oven to 350 degrees F. Grease a muffin pan with cooking spray. Cream the butter and sugar together with a hand-held mixer until combined; add eggs, one at a time. Mix in vanilla. In another bowl, mix together dry ingredients. Add dry ingredients to the wet ingredients and mix until there are no streaks of flour. Fill muffin pan cavities 3/4 full and bake for 15 minutes. Cool on a wire cooling rack. Once cakes are cooking, cut out a small cone from the bottom, discarding the triangle portion but keeping the small cake circle. (This is where the filling will be piped). 2. To prepare the filling/frosting: Beat egg whites until peaks form, about four minutes. In a saucepan, heat sugar, water and cream of tartar until boiling, and remove from heat and let sit until it reaches 242 degrees F. Slowly pour syrup into the egg whites and stir. Add vanilla. Beat until frosting thickens. In a blender, pulse coconut flakes and red food coloring until crumbly. Place the coconut mixture in a bowl for rolling. 3. Fill a piping bag with 1/2 frosting. Carefully pipe frosting into the cakes and cover with the cake circle. Frost the rest of the cake with the frosting and then roll in the coconut flakes. Let cool for a few minutes and then enjoy!...See MoreRecipes for All Kinds of Breads - Week 3 November 2012
Comments (36)Buttery Yeast Rolls I found this on Food.com Prep Time: 2 hrs Total Time: 2 hrs 18 mins Yield: 20-24 rolls Ingredients 1/2 cup water 1/2 cup warm milk 1 eggs 1/3 cup butter or 1/3 cup margarine, softened 1/3 cup sugar 1 teaspoon salt 3 3/4 cups all-purpose flour ( NOT bread flour!) 1 package dry yeast ( 2 1/4 tsp) 1/4 cup butter or 1/4 cup margarine Directions Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer. Select the dough cycle and start machine. Shape dough into 20 to 24 balls and place in buttered pan (s). Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking. Cover and let rise in a warm place about 1 hour, or until double in bulk. Bake at 375 degrees F for 15 to 18 minutes. Brush baked rolls with remaining butter. NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns. I made a batch of these today and they are really good. I used real butter and rolled them out jelly roll style and buttered and rolled them up and put them in muffin pans. I use the homemade Pam grease and the recipe made 14 large rolls. I baked mine for 15 minutes. I think I will get out two bread machines and make two batches for Thanksgiving. Sue...See MoreRecipes for Thanksgiving - Week 1 November 2013
Comments (40)Made this last year and it was a keeper! Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired. ***Served mine at room temperature...See MoreRecipes for Beef - Week 2 December 2012
Comments (14)This is my go-to Shepherd's Pie recipe. It's called Cottage pie because it uses beef. I learned that. :) Cottage Pie (Anthony Sedlak of The Main) 4 tablespoons vegetable oil 1 lb ground beef 2 tablespoons butter 3/4 cup diced onion, about 1/2 medium 1 cup diced celery, about 1 stalk 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste 2 tablespoons flour 1 cup red wine 2 1/2 cups beef stock 1 sprig rosemary 1 sprig thyme 1 bay leaf Salt and pepper to taste mashed potatoes Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander. Deglaze pot with red wine, scraping up browned bits and let reduce slightly. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with mashed potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving....See Morepatti43
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WalnutCreek Zone 7b/8aOriginal Author