SWEET BISCUIT WREATH
1/2 cup sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1 (16.3-ounce) can refrigerated biscuits (recommended:Grands)
1 egg
1 tablespoon water
1 cup powdered sugar, sifted
1/4 cup maple syrup
Preheat oven to 350 degrees F.
On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside.
In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
Open can of biscuits and separate into individual biscuits.
Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside.
Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap.
Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving.
While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside.
Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.
MASHED POTATO-CHEDDAR CAKES W/WARM CRAN-APPLE SAUCE
3 Golden or Red Delicious apples, peeled and chopped
2 teaspoons lemon juice
1 cup apple cider
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 cup prepared whole berry cranberry sauce, store bought or homemade
3 cups smashed or leftover mashed potatoes*
Water or milk, as needed to thin potatoes
2 cups grated Cheddar
2 scallions, finely chopped
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and pepper
Drizzle vegetable oil
Butter pats
Paprika, to garnish, optional
Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.
Heat a large nonstick skillet over medium heat.
Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.
Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.
Serve potato-cheddar cakes with warm cran-apple sauce for topping.
* To make fresh smashed potatoes, cook off 2 1/2 pounds of small new skin potatoes until tender and smash them up with some milk or stock and butter, salt and pepper to taste.
EMERIL'S TURKEY & GRAVY ~ from Shawn
This is copied from Emeril's site. Shawn made it for Christmas and we all loved it.
NOTE:
If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of your bird. Make sure you read the instructions on the turkey packaging so that you allow yourself enough time before turkey day! Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink this promotes the growth of harmful bacteria.
1 (10 to 12-pound) turkey (reserve giblets, neck and livers for the gravy)
2 1/2 teaspoons salt
1 teaspoon black pepper
1 medium onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
1 orange, halved
5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
1 bay leaf
1 teaspoon Essence, recipe follows
4 tablespoons unsalted butter, softened at room temperature
1/2 cup chicken stock
1/2 cup apple cider
1 recipe Giblet Gravy, recipe follows
Preheat the oven to 400 degrees F and fit a roasting rack inside of a roasting pan.
Transfer the turkey to the kitchen sink and remove its wrapping. Using your hands, search inside the cavity for the neck, gizzards, heart and livers; remove these from the inside of the turkey and set aside, refrigerated, for the gravy. Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.
Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf. Using kitchen twine, tie the ends of the turkey's legs together as if they were trying to cross their legs. Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence. Rub the butter evenly over the entire turkey. Transfer the turkey to the prepared roasting pan and place in the oven.
Bake uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F and carefully remove the turkey from the oven. Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid. Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid. The turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh. An instant read thermometer inserted into the joint of the leg and thigh, without touching a bone should register 165 degrees F when the turkey is cooked through. (If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done.)
Remove the turkey from the roasting pan and tent loosely with aluminum foil. Let sit for 20 to 30 minutes before carving. Reserve any juices left in the roasting pan for the gravy.
Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
GIBLET GRAVY:
1 tablespoon butter
2 teaspoons olive oil
Giblets, liver, and neck from 1 turkey
1 cup diced onions
1/3 cup minced celery
1/3 cup peeled and minced carrots
2 cloves garlic, peeled and minced
4 teaspoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken broth
1 sprig fresh thyme
Salt and freshly ground black pepper
In a medium, heavy pot, melt the butter and the olive oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1 minute.
Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper. Serve warm with Emeril's Big Bird.
Yield: about 3 cups
VEGGIE & FRUIT STUFFING ~ Shawn
1 medium onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
1 orange, halved
5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
1 bay leaf
Stuff the cavity of the chicken or turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf. Using kitchen twine, tie the ends of the legs together as if they were trying to cross their legs.
SHOE PEG CORN SALAD ~ Shawn
1 (15-ounce) can shoe peg corn, drained
1/4 cup diced green pepper
2 tablespoons chopped pimento
1 (15-ounce) can English peas, drained (I used LeSeur Early Peas)
1/2 cup chopped celery
1/2 cup chopped red onion
1 cup diced cucumber
1/3 cup lite olive oil
3 tablespoons sugar
1-1/2 teaspoons salt
3 tablespoons red wine vinegar
Combine all vegetables. Mix oil, sugar, vinegar and salt; stire until sugar dissolves. Pour over vegetables and toss gently. Chill about 6 to 8 hours before serving.
OPTIONS
You can omit or add any combination of vegies. The trick is the marinate of sugar, oil, salt & vinegar. I actually forgot to get pimento and celery and instead used chopped red peppers as well as green peppers. Also, I find it easy to combine all vegies in a gallon size zip-lock bag and pour the marinate over it. This makes it easy to shake and get the veggies covered well. Then when ready to serve, just pour out into serving bowl.
LEMON POUND CAKE~Shawn
1 package (18 1/4 ounces) lemon cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
3/4 cup vegetable oil
1 can (12 ounces) Mountain Dew
Confectioners Sugar (optional)
In a large mixing bowl, combine the cake mix, pudding mix, eggs,
oil and
soda. Beat on low speed for 30 seconds; beat on medium speed
for 2 minutes.
Pour into a greased and floured 10 inch fluted tube pan. Bake
at 350
degrees for 45 - 50 minutes or until a toothpick inserted near
the center
comes out clean. Cool for 10 minutes before removing from the
pan to a wire
rack to cool completely. Dust with confectioner's sugar if
desired.
Yields: 12 servings
You can substitute orange cake mix and orange soda for a
different flavor.
DATE FILLED OATMEAL COOKIES
1 cup butter or marg.
1 cup brown sugar
1/2 cup sugar
2 eggs [beat]
2 cups oatmeal
2 cups flour
1 tsp soda
1 tsp salt
1 tsp vanilla
1/2 tsp nutmeg
mix and form ball , chill in waxed paper for a few hours. Roll out with rolling pin using flour. Cut round cookies[2 inch] each cookie will have a top & a bottom.
DATE FILLING
1/2 cup dates
3 tsp sugar
1/4 cup water
You may want to double this or triple.
Put in sauce pan on low heat until it become a sauce. Put a spoonful on bottom cookie on cookie sheet than cover with top cookie[top can be smaller] Bake at 350 for 8 to 10 minutes[?]
DISH PAN COOKIES
2 cups brown sugar
2 cups granulated sugar
2 cups cooking oil
4 eggs
2 teaspoons vanilla
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups quick oatmeal
4 cups Corn Flakes
1 1/2 cups nuts , chopped
1 1/2 cups raisins
1 package sunflower kernels
Heat oven to 325°
In a very large bowl , mix sugars, oil, eggs, and vanilla.
Blend flour, baking soda, and salt. Add
to sugar mixture.
Blend thoroughly, add Oatmeal, Corn Flakes, nuts, raisins, kernels.Blend.
Drop onto geased baking sheets
bake 8-10 minutes.
Cool 2 minutes on sheet, move to flat surface, and finish cooling. These freeze well.
POTATO SNOMEN (from the microwave)
For 2 snowmen, microwave 3 fairly round red or white potatoes - a small, medium and large potato until done. (Potatoes can take anywhere from 2 - 5 minutes to microwave, so watch them carefully.)
Cut the potatoes in half and peel them. Place them cut side down on a serving dish to form 2 snowmen.
Decorate them like a snowman, you can use pecan halves for feet, a carrot strip for a nose, black olive slices for eyes (and cut in half for a mouth.) This can be done beforehand, then reheated in the microwave right before serving.
Before serving, you can decorate the plate with "snow" by putting dabs of sour cream at the feet of the snowmen.
Parsley spears make nice Christmas trees, too.
MASHED POTATO SNOWMAN
Firm cool, mashed potatoes
Carrot, long thin strips made with a potato peeler
Small canned button mushrooms stems removed
For the base of the snowman, roll mashed potato into a ball approx. 3 inches in diameter. Make another smaller ball to set on top & yet another smaller ball for the head
Using a strip of carrot, tie a scarf around neck & for a hat, place the mushroom on top.
Before serving, may heat in oven or microwave
CHOCOLATE CREAM CHEESE SQUARES
8 ounce cream cheese, softened
3 eggs
1 box confectioners sugar (1 pound)
1/2 teaspoon vanilla extract
1 box chocolate cake mix
1 egg
1 stick margarine, melted
In a small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla extract. Mix well and then press into a greased 9x13x2" baking pan ( using a piece of wax paper over the mixture will allow for easier spreading). In large mixing bowl combine cake mix, 1 egg, and margarine. Pour mixture from large bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into squares to serve. Improves with age
CHERRY GOOD SWEET POTATOES
4 sweet potatoes (about 2 pounds)
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 can cherry pie filling
miniature marshmallows
Wash potatoes; pierce with a fork. Place in ring formation in microwave on high for 10-14 minutes, turning potatoes after 5 minutes. Test for doneness after 8 minutes and remove any potatoes that are soft. Continue cooking until all potatoes are soft. Wrap potatoes in paper towels and cool for 5 minutes. Split potatoes in half and scoop out flesh. Whip potatoes with butter, brown sugar and salt until smooth. Spoon into 1-1/2 quart casserole; spread evenly. Spoon pie filling over potatoes. Place marshmallows in ring on top of pie filling. Bake at 350 degrees 30-45 minutes until heated and marshmallows are lightly browned.
