Perfect Blueberry Muffins

In my quest to find the perfect blueberry muffin, I've tried several.  Some have yogurt.  Some buttermilk or cream cheese.  These use sour cream.  What I love about these muffins is that they're light and airy.  Moist, but not dense. 

Recently I offered a dozen of these for a school auction.  Imagine my surprise when they pulled in $60!  For a dozen!  When I baked them for the lucky recipient, I doubled the quantity, and made some for our family as well.  They're simple to make, and a great way to use up all the frozen berries I purchased last summer!




Perfect Blueberry Muffins 
(adapted from Cook's Illustrated)

Preheat oven to 375 degrees F.  Line a muffin tin with 12 paper liners.

In a mixing bowl, cream:
     5 TB softened unsalted butter
     1/2 C sugar

Add and mix together:
     1 large egg

Add and mix together:
     3/4 C sour cream (or plain yogurt)
     1/2 tsp grated lemon zest

Mix in a separate bowl and then add to the butter mixture:
     1 1/2 tsp baking powder
     1/4 tsp baking soda
     1/4 tsp salt
     1 1/2 C all-purpose flour

The dough will be thick.  Fold in gently by hand:
     1 1/4 C fresh or frozen blueberries.  (If frozen, there's no need to thaw.)

Use a cookie scoop (the spring loaded kind) to fill the cups.  You can them about 3/4 full...or even a smidge more.  Bake for 25-30 minutes, until golden brown on top.  Cool on a rack and enjoy!!


   

Flaky Buttermilk Biscuits

I've been meaning to try these biscuits for awhile now.  Every time I think of making them, I can't because I don't keep buttermilk on hand.  I know there are substitutes, but when I'm making a recipe for the first time, I like to make it the way it was written.  Anyway, once I finally remembered to buy some buttermilk, our family loved these!  They're a bit more work (especially when compared to those that pop out of cans....) but so worth it.  And, the dough can be frozen.  I made up a couple batches and put some in the freezer for another time.

Flaky Buttermilk Biscuits
(Cook's Illustrated)

The dough is a bit sticky when it comes together and during the first set of turns. Set aside about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour into the dough when folding it over. When cutting the biscuits, press down with firm, even pressure; do not twist the cutter. The recipe may be prepared through step 2, transferred to a zipper-lock freezer bag, and frozen for several weeks. Let the mixture sit at room temperature for 15 minutes before proceeding.

Makes 12 biscuits

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

2 tablespoons vegetable shortening , cut into 1/2-inch chunks

8 tablespoons unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices (see illustration below)

2 tablespoons unsalted butter , melted

1 1/4 cups low-fat buttermilk , cold

1. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.

2. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces (see illustration at right). Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.

3. Spray 24-inch-square area of work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.

4. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Following illustrations below, using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.

5. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.

6. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

Apple Fritters

This is an old recipe from the Joy of Cooking (1975 edition).  The first time I made it was about 30 years ago when I was in 9th grade and had to make a food to share with my class from my German heritage.  I don't know how authentic the recipe really is, but it sure is good.  It's not one that gets made that often (OK...rarely, if ever) because it's deep fried.  Recently I made it for my daughter and her friend's sleep-over breakfast.  They were gobbled up!

I don't have a deep-fryer or Fry Daddy contraption.  So these directions will talk you through it with a plain old saucepan as the fryer.  Use caution and don't drip any oil!


Apple Fritters

In a bowl mix together:
     2 eggs
     2/3 C milk
     1 TB melted butter
      1 C flour
     1/4 tsp salt
     1 TB sugar


Peel and chop 2-3 apples.  My preference is Granny Smith apples because of their tartness.  I love the tartness of the apples with the sweetness of the powdered sugar.  Mix the apples into the batter.










Heat oil in a saucepan to 375 degrees.  Don't fill it more than 2/3 full to prevent splattering.  While the oil heats, get 3 shallow bowls/plates ready.  Line two with paper towels, and place about a cup of powdered sugar in the third.  Line them up next to the stove. 

When the oil is ready, carefully spoon some batter/apples into the pot.  It should sizzle, but not burn.   Place a couple more spoonfuls into the oil.  After a minute or two, when browned on the bottom side, turn over.   The fritters should take 3-5 minutes to brown.  Remove with a slotted spoon onto one of the paper-towel lines plates.

Roll the fritter in powdered sugar, and then move to the other paper-towel lined plate.

Repeat until the rest of the batter is used.  Eat hot!

Hashbrown Potatoes (aka Funeral Potatoes)

When we lived in Myrtle Beach, my good friend, Tanya, would bring these to our MOMS Club potlucks. She always doubled the recipe, as she said one pan was never enough for a crowd. She was surprised I'd never had them or heard of them, as they were considered a southern potluck staple. They were considered a knock-off recipe of a dish served at Cracker Barrel, a popular chain of restaurants found at every interstate turn off in the south.

Not being from the south, it really didn't surprise me that I didn't know about them. We were being introduced to all sorts of new foods (Chicken bog, gravy, boiled peanuts, gravy, chitlins, gravy, grits, oh...and did I mention gravy??).

Anyway, ever since SC, we've been making them for potlucks and BBQs. While I didn't know about them growing up in Arizona, I learned that they are known in the western states. My friend, Dave (who grew up in Utah in the LDS church), calls them Funeral Potatoes because all the Mormon ladies make them for potlucks at funerals. I've learned that this is a pretty common name/practice. So maybe they were around in Arizona. I just had to travel across the country to discover them.

If you search for "hasbrown potatoes" on Google, you're sure to find hundreds of entries. That's just how popular they are. Who knew?? There are just as many variations. Even Emeril has his own version! Of course his doesn't call for frozen hashbrowns...he actually uses real potatoes. His recipe looks darn good, and someday I'll try it.

For now though, I'll stick with the recipe my friend, Tanya, gave me. I call it a "dump and bake" because all you do is dump ingredients into a pan, and bake them. Couldn't be any easier, could it? If you buy pre-shredded cheese it really is a true dump and bake, but I always buy it in blocks and shred it myself (take just a minute in the food processor).

Hashbrown Potatoes

Get out a 9" x 13" baking dish and dump in the following, and mix well:
3 C shredded sharp cheddar cheese
1 can (reglular size) cream of chicken soup (I use Healthy Request)
8 oz sour cream (I use fat free)
salt & pepper to taste

Add & mix well:
2 pounds frozen hasbrowns (can be cubed or shredded)

Bake at 350 degrees for about 50 minutes. If the middle is still frozen, stir it a bit, and put it back in until heated through.

When there are about 15 minutes left of baking, sprinkle the dish with:
2 C crushed cornflakes

Tanya's original recipe called for additional melted butter that you pour on before adding the cornflakes. I found that wasn't necessary at all, so I skip that step.

This is a great recipe to make if you have a bunch of leftover ham (like from Easter!) around. Just cube it up, and toss it in.

Lauren's Norwegian Pancakes

Because of our snowfall this week, Katie's friend, Alaina was *stuck* here overnight. The roads were just too slippery last night, so doggone it....they had to have a sleepover! This morning, when thinking about what to make them for breakfast, I thought back to when I was in sixth grade. I had lots of sleepovers at my friend, Lauren's house in Tucson. What I remember most (other than that she always had to practice piano before we could play!) was that we would make Norwegian Pancakes for breakfast. It was a family recipe, and I still have it 30 years later.

Lauren’s Norwegian Pancakes

3 eggs
½ C milk
2 TB sugar
½ tsp vanilla
½ C flour

Mix ingredients. Pour a couple spoonfuls onto a heated non-stick pan. Pick up pan & swirl batter around in a circular motion. Turn over. Top with butter, brown sugar or powdered sugar. Fold in half, then roll. Serve immediately.

When making these, they are best eaten immediately. Not soon after...immediately...while they're piping hot! It works best to have one cook making them quickly with a few eaters ready with their plates.

As soon as the pancake comes onto the plate, spread a little butter on it. Then add a little brown sugar, and spread. Fold the pancake in half, and roll. Eat! This is how she taught me to make them, though you could add other yummies to the center...fruit or jam. I bet those would be good too!

My favorite pan in the whole wide world is this Magnalite Professional anodized aluminum frying pan. My mom gave it to us as part of a wedding gift. Sadly, they are no longer made, but are easily found on ebay (they've held their value and bring a good price) as there are lots of Magnalite fans out there. It is not a non-stick pan, but nothing sticks to it. It browns so nicely too. It's just a dream to cook with. All of their pans are! The pancakes swirl nicely in this pan!

For this recipe, I also love a newer gadget...this slim little flipper from Oxo. It's a flimsy, thin little thing that easily wedges under delicate items like these pancakes, crepes, cookies, etc. Definitley handy!

Cheese and Sausage Strata

The following recipe is one my friend, Anna, made for our meal exchange. She called it "Breakfast for Dinner". Our family liked it so much we've added it to our "Family Favorites" cookbook, and have made it a few times since she gave us the recipe.

Cheese and Sausage Strata
(Allrecipes.com; variations by Anna, with variations by us!)

Line a greased 13-in. x 9-in. x 2-in. baking dish with:
Bread slices, about 1" thick (a great use for day old French bread)

In a skillet, cook over medium heat until no longer pink:
1 pound bulk pork sausage
Drain.

Stir in:
1 teaspoon prepared mustard

Sprinkle evenly over bread:
Sausage mixture
1/2 C shredded Swiss cheese
1/2 C shredded cheddar cheese

In a bowl, beat:
3 eggs (or 1 C of “Best of the Egg”)
1 1/2 C milk
2/3 C half-and-half cream (I use non fat half & half)
1 pinch pepper
Pour over cheese, making sure to moisten all the edges of bread.

Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve immediately.

This dish can also be made ahead and frozen. To freeze, line a 9" x 13" dish with heavy foil. Assemble as directed above. Place in the freezer overnight, or until completely frozen. Remove the food (& foil) from the casserole dish. Leave the foil on, and wrap with additional foil, saran wrap, etc. -OR- vacuum pack it with something like a FoodSaver. When you're ready to cook it, let it thaw in the refrigerator (24-36 hours), and cook according to directions above.

Yvonne's Done-to-Death Apple Bread

On a message board I frequent, the ladies have talked for years about this apple bread. I copied the recipe and had it sitting in my "To Try" file for a loooooong time. Silly me. This is one that I should have made immediately...especially considering I usually have all the ingredients on hand.

It is moist, sweet (without being too sweet), nutty, and crunchy on top. Very tasty. Very very tasty!

As for its name, there is a story behind it. The recipe comes from Yvonne who claims that every time she made this apple bread, she was inundated with requests for the recipe.

There are some people who don't share their unique, raved about recipes. They choose to keep it "in the family" so they are the only ones bringing it to events. Others won't share because they're afraid that someone will substitute ingredients, change it "just a tad", use a different technique, and then tell everyone the origins. Sometimes these new creations are changed so much they don't have the same taste, texture, or appeal as the original recipe.

Perhaps Yvonne should have kept the recipe to herself. You see, after giving it out to others, the apple bread showed up EVERYWHERE. Everyone was making it and in her circle of friends it was so popular that it wasn't quite as special as it once was. Yvonne's apple bread had been "done to death."

So, here for your next tasty treat, is the infamous "Done to Death" Apple Bread.

Yvonne's Done-to-Death Apple Bread

Preheat oven to 325 degrees. Grease bread pans well.

Mix together:
3 eggs, slightly beaten
2 C sugar
1 C vegetable oil
1 TB vanilla

Add and mix well:
3 C flour
1 tsp baking soda
1 tsp ground cinnamon

Add and mix well:
4 C chopped, pared, cored apples (about 3-4)*
1 Cchopped pecans

The mixture will be very goopy.

Spoon into pans (full sized or mini loaf pans-- or muffin pans)**

Mix topping together and sprinkle over batter:
2 TB sugar
1/2 tsp ground cinnamon

Place in oven, and cook until an inserted toothpick comes out clean.

Baking times:
Full sized loaf pans: 70 minutes
Mini loaf pans: 50 minutes
Muffin pans: 30 minutes

Cool on wire racks. Run a thin knife around the edges to loosen the bread. Remove bread from the pans, and cool thoroughly on the wire racks.

For storage I prefer to wrap with aluminum foil. The bread has a crisp top, which gets soggy when stored in an air-tight container. They still taste great, but I miss the crunchiness of the top!

I've successfully frozen these in heavy duty foil.

*Granny Smiths are my baking apple of choice. They're tart and hold up well in baking.
**This recipe will make 2 full sized loaf pans- or 8 mini loaves- or 48 muffins.

Enjoy!!

Apple Streusel Coffeecake

This coffeecake is our traditional breakfast for Thanksgiving and Christmas. I found the recipe years ago (10+) in a magazine (Better Homes and Garden, Family Circle, or McCalls are likely sources). It is soooooo delicious. A moist coffeecake (not dried out and crumbly like some get), tart apples, sweet and crunchy streusel combine to make a heavenly coffeecake.

The recipe calls for a bundt pan, and I've always stayed true to the recipe. When it turns out (meaning it comes out without falling apart) it looks FABULOUS. You make nice little slices, and you see all the layers. When part of it sticks to the pan though, it tumbles out of the bundt and splits at the middle apple level. So greasing the bundt pan well is essential.

Why then, if I know the secret to success, did my coffeecake split in half, and out of the pan this year? I blame it on the much beloved and talked about Pampered Chef stoneware. After owning the stoneware bundt pan for 3-4 years, I am still trying to get it properly seasoned. When the stoneware is seasoned, it doesn't look like the clean beige you see above. It darkens to a nice brown like you see in the pizza stone to the right. Once seasoned, food releases easily. Though I've had the bundt pan for a few years, it just doesn't get used enough. I really need to use it whenever possible (breads, meatloaf) so I can get it seasoned! If you are using a new-ish PC stoneware pan...be warned.

Like my lumpy pie crust, what matters most is taste. And this tastes damn good!

Apple Streusel Coffeecake

Streusel
1 3/4 C packed light brown sugar
3/4 C all purpose flour
1 stick (1/2 C) cold butter, cut in small pieces
2 tsp cinnamon
1 C walnuts, coarsely chopped

In a medium size bowl, stir everything for the streusel (except the walnuts) together with fingertips until crumbly and butter is completely incorporated. Stir in walnuts.

Cake
3 1/4 C all purpose flour
1 ½ tsp baking powder
3/4 tsp baking soda

1 ½ sticks (3/4 C) butter or margarine (not spread), at room temperature
1 1/4 C sugar
3 large eggs
2 tsp vanilla
1- 16 oz container plain low-fat yogurt
2 Granny Smith apples, peeled, cored, and diced into ½” pieces

Mix flour, baking powder, and baking soda in a small bowl. Beat butter and sugar in a large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in vanilla and yogurt. With mixer on low speed, beat in flour mixture.

Spoon 3 cups batter into pan, spread evenly.
Sprinkle with 1/4 cup of the streusel, the apples, and then ½ cup of the streusel.

Spoon on remaining batter and spread evenly.

Sprinkle with remaining streusel, pressing down lightly so it sticks to the batter.

Heat oven to 350̊. Grease and flour a 14 C nonstick bundt pan. Bake 70-90 minutes or until a pick inserted in cake comes out clean. Cool on wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove pan and cool completely.

The most “undone” part of the cake is in the middle around the cone.

Serves 16. Per serving: 462 calories, 7 g pro, 63 g car, 21 g fat, 80 mg chol with butter, 41 mg chol with margarine, 291 mg sod. Exchanges: 2 1/4 starch/bread, 2 fruit, 4 fat.

Edited on 12/30/07: These pics are from our Christmas 2007 coffeecake. I made sure the pan was WELL-greased before baking. I also let it cook longer than the Thanksgiving one. It was amazing to see the difference in the cake the last 10, 20, and 30 minutes. I set the timer for 60 minutes, and then checked it every 10 minutes, with a final cook time of 90 minutes.The extra time allowed the center to rise up well above the top of the center cone.

Thanksgiving/Holiday Meal Plan

This is an update (updated 11/7/11) to my plan that I created several years ago.  It's one I'll probably post each November. 

Are you looking for some new Thanksgiving recipes? With Thanksgiving approaching I thought I'd share my Holiday Meal Plan with all of my (tens of???) readers. My hope is that it will help your stress levels if you are preparing Thanksgiving dinner and all the trimmings for family or friends. These holiday recipes are our family's traditional dishes. Sometimes there's a different vegetable or bread, but we pretty much serve the save thing for Thanksgiving or Christmas. It might sound boring, but considering we only have this once or twice a year, it is a meal we look forward to!

The Menu:

Thanksgiving morning: Apple Streusel Coffeecake

Thanksgiving Dinner: Turkey, Gravy, Mashed Potatoes, Cornbread, Broccoli with Garlic Butter and Cashews, Green Beans with Pecans, Smoky Scalloped Potatoes, Sausage Stuffing

Dessert: Apple Pie

Day After Thanksgiving: Day After Thanksgiving Turkey Pot Pie

(I can never decide between mashed potatoes (easy!) and the scalloped potatoes (scrumptious!), so they're both listed.  I don't usually make both, unless it's a really large crowd.  

 The following plan will easily feed 10-12 people with some leftovers. For additional people, add another vegetable dish.

Make sure to have on hand:

• dried sage
• dried thyme
• olive oil
• dried rosemary
• bay leaves
• ground marjoram
• cayenne pepper
• dry mustard
• salt
• black pepper
• cinnamon
• apple pie spice
• fresh thyme (1 TB)
• butter, salted
• butter, unsalted
• vegetable shortening
• sugar
• flour
• cornmeal
• light brown sugar
• baking powder
• baking soda
• canola oil
• milk
• soy sauce
• white wine vinegar
• garlic
• vanilla
• eggs (4)

 Shopping List:

• salted cashews (1/3 C)
• shelled walnuts (1 C)
• pecan halves (1 C)
• plain low fat yogurt (16 oz)
• Granny Smith apples (6)
• broccoli (1 1/2 pounds)
• celery (1 C)
• onion (2 large)
• fresh parsley (1/2 C)
• 5-10 lbs. baking potatoes (5 pounds if making just one of the potato dishes; 10 pounds if making both)
• 2 pie crust shells (As a shortcut you can use Pilsbury refrigerated pie crust, or you can make your own)
• chicken broth (2 cans)
• ground sausage (1 lb)
• herb seasoned stuffing mix (8 oz) (or a loaf of bread to make your own)
• turkey
• 1/4-1/2 pound ground soy “sausage”
• 2 C smoked Gouda cheese
• heavy cream (1 1/2 C)
• buttermilk (1 1/2 C)

UP TO A WEEK BEFORE

CHOP

1 cup celery

1 cup onion

1/4 cup parsley

Place all 3 in a baggie for Stuffing.

1 large onion

Place in a baggie for Scalloped Potatoes

1 cup celery

1 cup onion

Place both in a baggie for Turkey Potpie.

1 ½ pounds broccoli, in bite sized pieces

Put in baggie for Broccoli dish.

3-4 cloves garlic (whole...don’t chop)

Place in a tiny prep container for Mashed Potatoes.

1 cup walnuts

Put in prep bowl for Coffee Cake.

1/3 cup salted cashews

Put in baggie for Broccoli Dish

2 pounds fresh green beans, wash and  trim ends

Put in baggie for Green Bean Dish.

4 TB shallots

Put in small prep bowl for Green Bean Dish

3 TB fresh parsley

Put in small prep bowl for Green Bean Dish

SHRED

2 C smoked Gouda cheese

Place in baggie for Scalloped Potatoes 

DAY BEFORE

COOK

1 pound ground Italian sausage

1/4-1/2 pound ground soy “sausage” (My daughter is vegetarian...so I make some of the stuffing with her "sausage".)

Put in separate baggies for Stuffing 

CHOP

6 cups Granny Smith apples (pie) 

2 Granny Smith apples (coffee cake)

Keep apples in a bowl of lemon juice and water, covered in the refrigerator until needed.

 PREPARE

12 prep bowls shown in the chart below (click on it to enlarge)

Apple Streusel Coffeecake:  Make the batter and keep it covered and refrigerated in the Kitchen Aid mixing bowl. (Quickly beat it in the morning.)

Pie crusts (can be placed on waxed paper and rolled up in the fridge until needed)

Smoky Scalloped Potatoes:  Prepare, cover with foil, refrigerate.

Clean and prep turkey. Put the spice rub under the skin. Cover with foil and place in the refrigerator.  (For a detailed look at seasoning the turkey under the skin, check out this post:  TURKEY SEASONING UNDER THE SKIN)

The following chart is the beauty and brains behind the simplicity of this meal. I set out 11 prep bowls (sizes are listed on the chart), and fill them assembly-line style with different ingredients. Each bowl is numbered with masking tape so I know when to use it. Once these bowls are filled, most of the work is done!

Ingredients to get out for the assembly bowl line:

• dried sage
• dried thyme
• olive oil
• dried rosemary
• bay leaves
• ground marjoram
• salt
• black pepper
• cinnamon
• apple pie spices
• butter, salted
• butter, unsalted (2 sticks)
• vegetable shortening
• sugar
• flour
• cornmeal
• light brown sugar
• baking powder
• baking soda
• canola oil
• milk
• soy sauce
• white wine vinegar
• garlic
• fresh thyme
• cayenne pepper
• dry mustard

And now, for the chart.  If you click the photo below, the whole chart will be large enough to view the details.

MORNING OF

BAKE

Coffee Cake

350 degrees, 70-80 minutes (make sure center by cone is done)

PREPARE

Stuffing (can keep warm in crock pot)

Use wok (small or large burner)

Put turkey in oven (see time chart).

JUST BEFORE TURKEY IS DONE

COOK

Peel and boil a few pounds of the potatoes w/garlic for mashed potatoes (You can skip this step if the Scalloped Potatoes will be enough for your group.)

ASSEMBLE AND PREPARE

Apple Pie

Cornbread

Take Scalloped Potatoes out of the refrigerator.

ONCE TURKEY IS OUT OF OVEN

PLACE IN OVEN 

425 degrees

Cornbread

Apple Pie

Scalloped Potatoes 

COOK STOVETOP

Broccoli w/Garlic Butter and Cashews (use large stock pot, then skillet on large burner)

Green Beans with Pecans (use 3 qt. stock pot and steamer)

PREPARE

Gravy

Use medium pot and small burner

Mash the potatoes. Use KA mixer or potato masher. Mash with butter, milk, salt and pepper to taste. Keep warm.

Carve turkey after 20-30 minutes of cooling.

And now, the recipes:

Broccoli with Garlic Butter Cashews

1 1/2 pounds fresh broccoli, cut into bite size pieces

1/3 cup butter

1 tablespoon brown sugar

3 tablespoons soy sauce

2 teaspoons white vinegar

1/4 teaspoon ground black pepper

2 cloves garlic, minced

1/3 cup chopped salted cashews

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.*

*It really does taste best when served immediately. When it's re-heated, the broccoli gets a little too mushy. So, I recommend only cooking the amount of broccoli your family will be eating at one sitting. You can reserve some of the marinade/cashews for another day when youcan quickly steam some fresh broccoli.

Green Beans with Pecans (San Francisco Encore)

Prep ahead of time:

-wash and trim 2 pounds of fresh green beans

-mince 4 TB of shallots

-mince 3 TB of fresh parsley

Steam until just tender, but still firm:

2 pounds of fresh green beans

In a skillet, saute until softened:

3 TB butter

4 TB minced shallots

Add, and brown lightly:

1 C pecan halves

Stir in:

beans

3 TB minced fresh parsley

Toss to coat and heat thoroughly. Season to taste with salt and pepper.

Cornbread

Preheat oven to 425 degrees. Grease 8 x 8 x 2" baking dish.

Mix together:

1 C sifted flour

2 TB sugar

3 tsp baking powder

½ tsp salt

1 C cornmeal

Make a depression in the center of the dry ingredients and lightly beat:

1 egg

Add to the center mixture:

1/4 C canola oil

1 C milk

Stir dry and wet ingredients together until the flour mixture is moistened.

Bake 20-25 minutes or until golden brown on top.

Turkey Gravy

Pour off drippings from roasting pan.                                                          

 Add to a pot:

3 TB drippings

 

Add, and stir to make a paste:

3 TB flour

Gradually stir in:

1 ½ C condensed chicken broth, undiluted

½ tsp salt

1/8 tsp pepper

1 tsp coarsely chopped fresh marjoram leaves OR

½ tsp dried marjoram leaves

Bring to a boil, stirring. Mixture will be thickened and smooth. Simmer, stirring, 1 minute

Makes 1 ½ cups.  

Sausage Stuffing

In large skillet, saute:

1 lb sausage

Drain any fat and add:

1 C chopped celery

1 C chopped onion

1/4 C chopped parsley

Saute for 8-10 minutes.

In large stove top pot, combine

1 pkg (8 oz) herb-seasoned stuffing mix (or dried bread chunks from a good artisan bread)

½ tsp salt

1/4 tsp pepper

Toss to mix well.  

Add:

1 C chicken broth

sausage mixture

Toss lightly.

Apple Streusel Coffeecake

Streusel (In bowl #3)

1 3/4 C packed light brown sugar

3/4 C all purpose flour

1 stick (1/2 C) cold butter, cut in small pieces

2 tsp cinnamon

1 C walnuts, coarsely chopped

In a medium size bowl, stir everything (except the walnuts) together with fingertips until crumbly and butter is completely incorporated. Stir in walnuts.

Cake (Dry ingredients in bowl #4)

3 1/4 C all purpose flour

1 ½ tsp baking powder

3/4 tsp baking soda

1 ½ sticks (3/4 C) butter or margarine (not spread), at room temperature

1 1/4 C sugar

3 large eggs

2 tsp vanilla

1- 16 oz container plain low-fat yogurt

2 Granny Smith apples, peeled, cored, and diced into ½” pieces (apples are in the refrigerator, diced)

Mix flour, baking powder, and baking soda in a small bowl. Beat butter and sugar in a large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in vanilla and yogurt. With mixer on low speed, beat in flour mixture.

Grease (and flour) the Pampered Chef bundt pan EXTREMELY well with butter (not Pam) or margarine.

Spoon 3 cups batter into pan, spread evenly.

Sprinkle with 1/4 cup of the streusel, the apples, and then ½ cup of the streusel.

Spoon on remaining batter and spread evenly, then add the nuts.    

Sprinkle with remaining streusel, pressing down lightly so it sticks to the batter. 

Heat oven to 350 degrees. Bake 60-70 minutes or until a pick inserted in cake comes out clean. Cool on wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove pan and cool completely. 

The most “undone” part of the cake is in the middle around the cone. 

Serves 16. Per serving: 462 calories, 7 g pro, 63 g car, 21 g fat, 80 mg chol with butter, 41 mg chol with margarine, 291 mg sod. Exchanges: 2 1/4 starch/bread, 2 fruit, 4 fat. 

Old Fashioned Apple Pie

Preheat oven to 425 degrees.

Slice:

6 C tart apples (Granny Smith/about 4 apples or 2 lbs)

Combine:

1 C sugar

1 tsp apple pie spice*

1/4 C flour

dash salt

Add sliced apples, lightly toss.

2 pie crust shells (or make homemade crust listed below) 

Fill one pie crust and add the other on top. Seal edges and slit the top shell.

Bake 45-50 minutes or until the crust is golden brown.

The Best Pie Dough (Cook's Illustrated)

Double Crust 10-inch Regular or 9-inch Deep-Dish 

When rolling out the dough, roll to a thickness of about 1/8-inch thick (about the thickness of two quarters). 

For a double-crust 10-inch regular pie

2 1/2 cups unbleached all-purpose flour

1 teaspoon table salt

2 tablespoons granulated sugar

13 tablespoons unsalted butter, cold, cut into 1/4-inch pieces

7 tablespoons vegetable shortening, chilled

4 - 5 tablespoons ice water

1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. 

2. Sprinkle 4 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling. 

Time and temperature: I started the pie out at 425 degrees. Once the crust was nicely browned, I  turned down the oven to 350 degrees. The result was delicious! I didn't have to use the pesky torn foil pieces around the edge of my pie (you know...to keep the edges from burning). Next time I might brush a little water or egg over the raw upper crust and sprinkle on a dusting of cinnamon and sugar. 

A handy trick: I had trouble lifting the bottom crust up and placing it in the pie pan. It kept breaking apart. So, I rolled it out on a Tupperware pastry sheet I own, set the pie pan (upside down) centered on the crust, and with the help of my husband, carefully flipped the pan/crust/pastry sheet. The crust landed nice and neat right in the pie pan!

Lumpy Garlic Mashed Potatoes

 

Wash and scrub 15-20 potatoes.

You can peel them, or leave the skins on. (I often peel about a third of them, as I like the skins.

Cut potatoes into fourths. )

Place into large stockpots, filling with water (but not too much...or it will boil over).

Add a clove of garlic into each pot of potatoes.

Boil until you can pierce the largest potato chunk with a fork.

Drain the potatoes.

Put the potatoes back in the pot, or in a large bowl.

Add, to taste, milk, salt, pepper, and butter.

Mash with a potato masher.

Serve hot!

Turkey

* The USDA does not recommend cooking turkey in an oven set lower than 325 degrees F.

* Place your turkey or turkey breast on a rack in a shallow roasting pan.

* For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 degrees F.

* If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 degrees F.

* A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

* If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 degrees F for safety.

* For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

* Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting

(325 degrees F oven temperature)

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Unstuffed

4 to 8 pounds (breast) 1½ to 3¼ hours

8 to 12 pounds 2 3/4 to 3 hours

12 to 14 pounds 3 to 3 3/4 hours

14 to 18 pounds 3 3/4 to 4 1/4 hours

18 to 20 pounds 4 1/4 to 4 ½ hours

20 to 24 pounds 4 ½ to 5 hours

Stuffed

4 to 6 pounds (breast) Not usually applicable

6 to 8 pounds (breast) 2½ to 3½ hours

8 to 12 pounds 3 to 3 ½ hours

12 to 14 pounds 3 ½ to 4 hours

14 to 18 pounds 4 to 4 1/4 hours

18 to 20 pounds 4 1/4 to 4 3/4 hours

20 to 24 pounds 4 3/4 to 5 1/4 hours

-Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

-Add ½ cup of water to the bottom of the pan.

-If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.

-If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 degrees F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 degrees F throughout the product.

 Day After Thanksgiving Turkey Pot Pie

In a bowl, combine:

1-2 C shredded/chopped turkey meat

1 C chopped celery*1 C chopped onion*

1-2 C stuffing

1 C gravy

*You can saute these in a little butter if you like. Sometimes I do, sometimes I don't!

 Line a pie pan (I swear by the Pampered Chef stoneware ones...they do not produce soggy bottomed crusts!!) with one pie crust. Fill with the above contents. Place a second pie crust over the top, sealing the edges. Decorate as desired. (I used a turkey shaped cookie cutter to cut out   all those little turkeys around the edges. Just wet the bottom of the dough piece with a little water so it will stick to the crust.) Put a few slits in the top crust so steam can escape.

Bake at 375 degrees for 30-40 minutes (until the crust is golden).

Let the pot pie cool and set for about 15 minutes before cutting into it.

For the crust...I use the same crust recipe that was used for the apple pie. So, if you're making crusts, just double that recipe.

Smoky Scalloped Potatoes

(Cook's Illustrated)

Move over, mashed potatoes—we love this recipe for an alternative holiday potato side dish. Buttermilk and smoked Gouda give this casserole its rich flavor and creamy consistency, so we don’t recommend substituting these ingredients. Here’s what else we discovered:

* Adding a pinch of baking soda to the potatoes as they cook helps to tenderize them without leaving any residual taste.

* This dish can be made ahead of time and refrigerated for up to 24 hours.

Serves 8 or more

4 tablespoons unsalted butter*

1 large onion, minced

4 garlic cloves, minced (Cook's Illustrated) 

4 teaspoons dry mustard

1 tablespoons minced fresh thyme leaves

2 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

5 pounds russet potatoes, peeled and sliced thin**

1 1/2 cups heavy cream

1 1/2 cups buttermilk

1/4 teaspoon baking soda

2 cups shredded smoked Gouda cheese

1. Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13 by 9-inch baking dish.

2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Make Ahead: The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubbly, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.

* I always have unsalted on hand, but with all my holiday cooking, I ran out.  I made it with salted butter and it came out just fine.  But if you have the unsalted on hand, I'd use that.

Tofurky

We also make a Tofurky roast each year, as we have some vegetarians in the family.    We've found that one  roast can be cut in half (as soon as you buy it at the store).  Cook up half hte loaf for Thanksgiving, and the other half for Christmas.