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THANKSGIVING 21

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THANKSGIVING TREE


TWAS THE NIGHT OF THANKSGIVING

Twas the night of Thanksgiving, but I just couldn’t sleep.
I tried counting backwards, I tried counting sheep.

The leftovers beckoned – the dark meat and white,
But I fought the temptation with all of my might.

Tossing and turning with anticipation,
the thought of a snack became infatuation.

So I raced to the kitchen, flung open the door
And gazed at the fridge, full of goodies galore.

I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.

I felt myself swelling so plump and so round,
Til all of a sudden I rose up off the ground.

I crashed through the ceiling, floating into the sky,
With a mouthful of pudding and a handful of pie.

But, I managed to yell as I soared past the trees…
Happy eating to all! Pass the cranberries please!

THANKSGIVING MUFFINS
1 cup cooked pumpkin or canned,
1/2 cup sugar,
1/2 cup margarine,
1 egg, beaten,
1 tablespoon molasses,
2 cups sifted flour(sift before measuring),
1/4 teaspoon cloves,
1/4 teaspoon nutmeg,
1/4 teaspoon cinnamon,
1/4 teaspoon mace,
1 teaspoon baking powder,
1 teaspoon salt,
1 teaspoon soda,
3/4 cup buttermilk,
1/2 cup chopped pecans,
1/2 cup raisins
Blend together sugar and margarine. Add pumpkin, molasses and egg. Sift flour with baking powder and spices. Add soda to buttermilk. Mix raisins and nuts with 1/2 cup of sifted flour and spices. Add the rest of flour alternately with buttermilk to creamed mixture. Add raisins and nuts. Place in well greased muffin tins. Bake at 375° for 20 minutes. If very large tin, bake 25 minutes. Makes 4 dozen small or 2 dozen large muffins.

HOMEMADE HOT COCOA
1 quart milk
1/3 cup sugar
1/4 cup cocoa
1/4 tsp vanilla (or 1/2 tsp cinnamon)
whipped cream for topping
In saucepan, combine sugar and cocoa. Add a few tablespoons of milk and heat over medium high heat, stirring constantly. The heat will make it easier to dissolve the cocoa. When the sugar, cocoa and milk have formed a paste, add the remainder of the milk plus the vanilla or cinnamon and heat until steaming. Pour into mugs, top with a bit of whipped cream and serve immediately.

HOLIDAY PUNCH
2 red apples
2 green granny smith apples
2 oranges
2 lemons
3 limes
2 cups fresh cranberries
1 (32 ounce) bottle orange juice
1 (32 ounce) bottle cranberry juice
1 (2-liter) bottle Sprite
Wash all fruit. Slice apples and citrus into thin round slices with skins left on. In a punch bowl or pitcher, layer fruit.
Add
1/3 orange juice,
1/3 cranberry juice,
1/3 bottle Sprite.
Chill for 2 hours, serve with a fresh fruit garnish. Add remaining juice and Sprite to top off at any time.

BEST EVER FRUITCAKE~Mary/marmac34/nynana34
This is a very moist cake. I have made this every year for Thanksgiving and Christmass for close to 50 yrs.
FRUITS FOR CAKE:
1 can coconut
3 c golden raisins
1 1/2 c chopped Dates
2 c chopped nuts
1 1/2 c candied cherries
1 1/2 c candied pineapple
3 T Brandy flavoring (optional
1/2 lb. orange peel (optional
1/2 lb lemon peel (optional
Mix all together and add 1/4 c flour, set aside
CAKE BATTER:
2 c brown sugar packed
1 c margarine softened
1 c eggs ( about 4 lg
1/2 c orange marmalade
1/2 c orange juice
2 3/4 c flour
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp cloves
1 tsp salt
Preheat oven to 250º. In large mixing bowl, cream sugar and butter. Add eggs beat well, add dry ingredients, marmalade, and juice. Stir in fruit mixture, (you will have to stir fruits in by hand). Pour batter into 5 small greased pans. Bake 250º oven about 2 hrs. Keep checking. Be sure to place a pan of water on bottom oven rack while baking.

PUMPKIN PIE SPICE
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves or allspice
Mix well. Store in airtight containers.

APPLE PIE SPICE
1 T cinnamon
1 1/2 tsp nutmeg
1 tsp allspice
1/4 tsp cloves
Mix well. Store in airtight containers.

PUMPKIN CORNBREAD
2 tsp. vegetable oil
1/3 cup honey
2 eggs
2 tsp. vanilla extract
1 cup mashed cooked pumpkin
1/4 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
2/3 cup dry milk powder
Combine oil, honey, eggs and vanilla in bowl. Stir in pumpkin. Combine cornmeal, baking powder, salt and dry milk powder. Add to egg mixture, stirring to moisten. Pour into greased 9 inch loaf pan. Bake at 350 degrees for 40 minutes. Cool in the pan for 15 minutes; invert onto wire rack to cool completely. Makes one loaf.

PUMPKIN DUMPLINGS
1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese
Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain. Melt butter in heavy large skillet over medium heat. Add dumplings. Saute until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

SUGARLESS VEGATARIAN MINCEMEAT
3 cups apple pulp, some skins
1/2 large lemon with peel, ground
1 medium orange with peel, ground
1 cup raisins, seedless ground
1 cup raisins, seedless whole
1 cup currants (or more raisins)
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon cloves
3/4 teaspoon allspice (optional)
1/2 teaspoon salt (optional)
2 tablespoons flour, all-purpose
1/4 cup date sugar (optional)
1 1/2 teaspoons rum extract (optional)
Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples.
Grind 1 cup raisins. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired.
Add flavoring and mix again.
Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning.
(1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.)
If any jars fail to seal, freeze for later use.
To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top.
Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies.

MEATLESS MINCEMEAT
2 pounds granny smith or other tart, firm apples
2 pounds macintosh apples
2 medium oranges
2 medium lemons
2 1/2 cups (one 15 or 16-ounce package) dark or -- golden raisins
1 2/3 cups currants (one 12-ounce package)
1/2 cup diced candied orange peel
1 1/4 cups light brown sugar
2/3 cup dark rum or brandy
1/4 cup distilled white vinegar
8 tablespoons unsalted butter
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Peel, halve and core the apples. Grate them coarsely by hand or in the food processor. Place the grated apples in a large non-reactive saucepan. Grate the zest, then squeeze and strain the juice from the oranges and lemons and add zest and juice to the pan. Add the remaining ingredients and stir well to mix. Bring the mixture to a simmer over low heat, stirring occasionally. Continue cooking about 45 minutes longer, stirring often, until the mixture is reduced to a thick, jam-like consistency. Cool the mincemeat. Pack in clean jars and refrigerate until needed.
Yield:
Above quantity makes two 9-inch pies

FRUIT STUFFED PUMPKIN
7" pumpkin (add more ingredients for larger pumpkin
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1/2 cup pineapple chunks or tidbits
1/2 - 1 cup walnuts, broken (can use Grape Nuts so that there's no fat at all)
1/4 tsp. cinnamon, can add more
1/4 tsp. nutmeg, can add more
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an angle so the top won't fall back in. Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix rest of ingredients in a bowl, adding more if pumpkin is larger. Fill pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350 or until inside of pumpkin feels soft (not squishy) when pierced with a fork. Serve hot or cold. Include some of the pumpkin when serving. This is good as a side dish with dinner or as a topping for ice cream. Can use white raisins and/or craisins, add different nuts and spices.

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Email: marmac34@yahoo.com