Do you ever wonder what to eat throughout the day that won't make you too full before Thanksgiving dinner is served? Me too! I haven't found anything that doesn't fill me up if I keep eating, but since it is Thanksgiving...
Here is a smattering of "Horse Duvers" (as I used to call them) to serve while everyone waits for the Turkey dinner.
Hot Spinach Dip
2 bunches fresh spinach (or 1 package frozen spinach)
2 8-oz. pkgs. cream cheese, softened
1½ tsp. garlic powder (not salt)
1/4 tsp. cayenne pepper
1/2 cup fresh Parmesan cheese, grated
2 Tb. fresh Romano cheese, grated
2 Tb. red bell pepper, very finely chopped
2 green onion, finely chopped (use both the white and green parts)
1 cup medium or sharp Cheddar cheese
If using frozen spinach, thaw it out before beginning the recipe. For fresh spinach, clean it and then wilt it in a frying pan over medium heat (no need to add water). When cool enough to handle (or frozen spinach is completely thawed), gather up the spinach into your hands and squeeze out the excesss liquid. Then chop and set aside.
Mix cream cheese, garlic powder, cayenne pepper, Parmesan and Romano cheeses with an electric mixer until softened and well blended. Add the bell peppers and green onion, mixing just until incorporated. Stir in chopped spinach just until incorporated. Transfer mixture to a baking dish. Top with cheddar cheese and bake for 15-18 minutes at 400° (just until there is bubbling around the edges). Remove from oven and cool for 5 minutes, then serve with pieces of bread, pita wedges, or chips.
Note: You can also forget about baking this dip and make it into a cheese ball. Delish!
Humus Dip
Drain two cans of garbanzo beans, then put them in your food processor along with 1/2cup extra virgin olive oil, juice from 1/2 a lemon, 2 Tb. fresh parsley leaves, 2 cloves garlic (peeled), 1 ½ tsp. salt, 1/2 tsp. dark Asian sesame oil (this gives it SUPERB flavor), 1/2 to 1 tsp. ground cumin, 1/4 tsp. black pepper. Turn it on and blen until smooth. Stop and scrape the sides down, then blend again. If the mixture seems too dry or is having trouble blending, add a little water. Scrape hummus into a bowl and sprinkle with paprika.
Clam Cocktail Dip - recipe is from my Aunt Carolyn
1 8-oz. pkg. cream cheese
1 tsp. lemon juice
1 green onion, chopped fine
1 tsp. Worcestershire sauce
3-4 drops Tabasco (more if you like it hotter)
1/4 tsp. salt
1 can of minced clams, drained
2 Tb. fresh minced parsely (or 1 Tb. dried)
Using an electric mixer, beat cream cheese until softened. Add lemon juice, onion, Worcestershire sauce, Tobasco sauce, and salt. Beat until dip is light and fluffy. Stir in clams and parsley. Chill before serving.
Mexican Dip
To 1 pint sour cream, stir in 1 4-oz. can of chopped green chiles, 1 small can chopped black olives, and about 1 Tb. dehydrated onion flakes. Season with cumin and chili powder to taste. Serve with tortilla chips.
Fruit Dip - Serve with a good variety of fresh fruit
1 small package of cream cheese
1 8-oz carton of yogurt (your favorite flavor)
1 cup Cool Whip
Soften cream cheese, then add yogurt and Cool Whip. Mix well and refrigerate overnight.
Guacamole
2 small ripe avocados, mashed or chopped
1 medium tomato, chopped fine
1/2 small fresh jalapeno pepper, chopped fine (leave out the seeds if you don't want it hot)
2 Tb. plain yogurt or mayonnaisse
1/4 cup finely chopped green onion
4 tsp. lime juice
1 clove garlic, peeled and minced
1/4 tsp. cayenne pepper
salt and pepper to taste.
Mix all ingredients in a medium bowl. Serve immediately with tortilla chips.
Stuffed Mushrooms
1 pound medium-sized button mushrooms
1/4 cup grated Parmesan cheese (use fresh cheese)
1/4 cup grated Cheddar or Jack cheese
1/4 cup dry bread crumbs
1/4 cup finely chopped green onions
1/2 tsp. dried oregano leaves
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
Wipe mushrooms with a damp cloth. Remove mushroom stems and chop them vey fine. Combine chopped stems with bread crumbs, cheeses, onions, and spices. Fill mushroom caps with mixture, pressing the mixture firmly into the caps and mounding it on top. Place mushrooms on an ungreased baking pan. bake at 350° for 18 to 20 minutes, or until heated through. Serve warm.
Wrapped Scallions
2 bunches green onions (scallions)
1 8-oz pkg. cream cheese, softened
1 or 2 pkg. thin-sliced lunch meat (such as Buddhig ham, turkey, etc.)
1 small can chopped ovlies
1 small carrot, grated
1 stalk celery, chopped
1/2 tsp. mixed seasoning spice (Beau Monde, Spike, Season-All - whatever you like)
salt and pepper to taste
*Wash and trim onion to about 6 inches in length. Set aside in cool water and soak for an hour. Drain off water and pat onions dry with a paper towel.
*Put green tops of onion in the food processor along with the celery. Blend until celery is chopped fine, scraping down sides as necessary. Scrape into a bowl then add olives, carrots, and seasonings. Stir to mix well.
*To assemble, lay a slice of lunch mean on the counter. Spread cream cheese mixture on the top half meat, being careful not to tear it. Place an onion on right edge of the meat with the bottom of the onion resting in the center and the top of the onion being outside of the top edge of the meat. Fold bottom of the meat up, then carefully wrap the meat around the onion, and securing the meat with cheese. Refrigerate until ready to serve. Goes great with crackers.
Tuesday, November 22, 2011
More Thanksgiving Pies
I typically make too many pies for Thanksgiving - if I had to give a ratio, it would probably be 10 pies for every person. Okay, maybe that's an exaggeration, but I truly do make too many pies. But who can blame me when there are so many different kinds, and it's hard to choose only one or two, especially when everyone's favorite is different! So, here are recipes for the pies that are typically seen at my house on Thanksgiving.
Apple Pie
4 to 5 cups of tart apples, peeled, cored, and sliced
1/4 to 1/2 cup water
3/4 to 1 cup sugar
1 to 2 Tb. flour
1/2 to 1 tsp. cinnamon
1/8 tsp. salt
1 Tb. lemon juice
2 Tb. butter
Steam or simmer apples gently in water until they wilt. Remove apples from the liquid and set aside. Combine sugar and other dry ingredients. Mix well, then spread half of the mixture over the pastry-lined pan (this helps keep the crust from getting soggy). Put apples into the crust. Drizzle 1/4 cup of the cooking liquid and the lemon juice over the apples. Sprinkle remaining sugar mixture on top and dot with butter. Place top crust over the pie. Brush crust with milk and sprinkle with sugar if desired. Bake at 425° for 30 to 40 minutes, or until nicely browned.
NOTE: Choose an apple variety that is known for being tart and juicy. Some judgement is needed as to the amounts of sugar and thickening based on your selection of apples. I try to use a combination of apple varieties, such as Jonathan and Granny Smith apples.
Crazy Crust Apple Pie
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 Tb. sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can apple pie filling
1 Tb. lemon juice
1/2 tsp. apple pie spice or cinnamon
Combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Pour batter into 9" pie pan. Combine pie filling, lemon juice and spice. Pour into center of batter. DO NOT STIR. Bake at 425° for 45-50 minutes.
Buttermilk Pie
This is a raisin custard pie that is very delicious and easy to make.
1/2 cup butter
1½ cups sugar
3 eggs
3 Tb. flour
1 cup raisins
1 cup buttermilk
1 tsp. vajnilla
1/2 tsp. salt
juice of 1 lemon
1 tsp. nutmeg
Cream together butter and suggard. Add eggs and beat until fluffy, then add remaining ingredients. Pour into unbaked pie shell (mixture will look curdled - this is normal). Sprinkle with nutmeg. Bake at 350° until custard is set (45 minutes to 1 hour).
We always have at least 3 different varieties of cream pies for Thanksgiving. With the following recipes, you can either use a graham cracker crust, or a pre-baked pie shell. I've also experimented with cookie crusts (oreos, vanilla wafers, etc.).
Almond Pastry Shell
1/4 cup butter
1/4 tsp. salt
2 Tb. sugar
1 egg yolk
3/4 cup sifted flour
1/4 cup finely chopped almonds
Cream buter, salt and sugar until light and fluffy. Add egg yolk and beat thoroughly. Stir in flour and almonds to make a firm dough. Press dough into a 9" pie plate. Chill for 30 minutes, then bake at 400° for 15 minutes or until golden brown. WATCH CAREFULLY, as this will burn easily. This is a great crust for a cream pie!
Cream Pie (the basic recipe)
5 Tb. cornstarch
1 cup sugar
1/4 tsp. salt
2½ cups milk (whole milk works best, but 2% is also fine)
1/4 cup half-and-half or light whipping cream
3 egg yolks, slightly beaten
2 Tb. butter or margarine
1 tsp. vanilla
1 cup heavy whipping cream
Mix cornstarch, sugar, and salt in a 3-quart saucepan. Add milk and half-and-half and cook over medium heat until smooth and thick, stirring constantly. Pour small amount of hot mixture in egg yolks; blend thoroughly, then pour back into the pan. Cook another 2 or 3 minutes. Remove from heat and add butter and vanilla.
Coconut Cream Pie: Substitute canned coconut milk/cream in place of the milk. When filling is cooked, stir in 1/2 cup of coconut (fresh coconut is the best with this! not too sweet, either).
Banana Cream Pie: Add 1/2 tsp. banana extract, then add 3 sliced bananas and mix them into the filling.
Chocolate Cream Pie: Descreage sugar in the mix to 3/4 cup, and add 1/2 cup chocolate syrup when the milk is added. OR use the full cup of sugar and add 1/2 cup melted semi-sweet chocolate chips after the mixture has cooked.
Whatever variation you choose, chill the pie at least 4 hours, covered with plastic wrap or waxed paper to prevent the formation of film on the top of the pie. Serve with whipped cream.
Turtle Pie
1 cup pecans
1 cup sweetened condensed milk (Eagle brand - NOT evaporated milk)
1 cup brown sugar
1 cup butter
1/4 cup corn syrup
1 recipe of Basic Cream Pie (see above), making the chocolate version with chocolate chips)
*Place pecans on the bottom on the pie shell.
*In a heavy sacepan bring to a boil over medium heat the condensed milk, brown sugar, buter, and corn syrup, stirring continuously. Boil for about 5 minutes (soft ball stage). Remove from heat. Pour half of carmel over pecans. Cool in the refrigerator while you make the chocolate cream pie. Pour the cream pie filling over cooled carmel. Chill for 3 to 4 hours. Serve with a scoop of ice cream on top, drizzled with carmel.
Now you know the hard way to make cream pies. Here is my shortcut recipe:
1 box instant pudding - your choice of flavors
milk
1 8-oz. carton of Cool Whip, thawed
Mix the pudding using only half of the amount of milk. When it is lump-free, fold in the thawed Cool Whip. If making banana cream pie, fold in some sliced bananas. If making coconut cream pie, fold in 1/2 cup coconut. If making chocolate cream pie, you don't really need to do anything, but if you want to add a chopped Hershey bar, the results will be delicious!
Spicy Pumpkin Pie - recipe makes 2 pies
3½ cups mashed pumpkin*
6 eggs, slightly beaten
2 cups light brown sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
3 cups evaporated milk or heavy cream
1 tsp. salt
Combine all ingredients and blend well. Pour into unbaked shells. Bake in a 450° oven for 10 minutes, then turn the heat down to 350° and continue baking for 40-45 minutes. Pies are done when a knife inserted in the center comes out clean.
*banana squash or yams also work. Bake your pumpkin/squash/yams until tender. Remove any skins or seeds, then mash with a potatoe masher. Or you can use canned pumpkin (not the premade pie mix). My painted (not carved) Halloween pumpkins are often made into pie, or at least baked and bottled for later use in a pie. The smaller pumpkins that are sold in the stores usually are sweeter.
Cherry Cheese Pie
1 graham cracker crust
1 8-oz. cream cheese, softened
1 14-oz. can sweetened condensed milk (Eagle Brand - NOT evaporated milk)
1/3 cup Realemon juice
1 tsp. vanilla extract
1 can cherry pie filling
In a medium bowl, beat cheese until it is light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill for 3 hours or until firm. Top with pie filling before serving.
Pecan Pie
1 cup corn syrup (can use either dark or light)
3 eggs
1/2 cup white sugar
1/2 cup brown sugar
2 Tb. butter, melted
1 tsp. vanilla extract
1½ cups (6 oz. package) pecans (You might want pecan halves; I think pecan pieces work just fine)
1 unbaked pie shell
In a medium sized bowl, whip together corn syrup, eggs, sugars, butter, and vanilla. Stir in pecans, then pour into the pie shell. Bake at 350° for 1 hr. 10 minutes. Cool for 2 hours before serving.
Apple Pie
4 to 5 cups of tart apples, peeled, cored, and sliced
1/4 to 1/2 cup water
3/4 to 1 cup sugar
1 to 2 Tb. flour
1/2 to 1 tsp. cinnamon
1/8 tsp. salt
1 Tb. lemon juice
2 Tb. butter
Steam or simmer apples gently in water until they wilt. Remove apples from the liquid and set aside. Combine sugar and other dry ingredients. Mix well, then spread half of the mixture over the pastry-lined pan (this helps keep the crust from getting soggy). Put apples into the crust. Drizzle 1/4 cup of the cooking liquid and the lemon juice over the apples. Sprinkle remaining sugar mixture on top and dot with butter. Place top crust over the pie. Brush crust with milk and sprinkle with sugar if desired. Bake at 425° for 30 to 40 minutes, or until nicely browned.
NOTE: Choose an apple variety that is known for being tart and juicy. Some judgement is needed as to the amounts of sugar and thickening based on your selection of apples. I try to use a combination of apple varieties, such as Jonathan and Granny Smith apples.
Crazy Crust Apple Pie
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 Tb. sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can apple pie filling
1 Tb. lemon juice
1/2 tsp. apple pie spice or cinnamon
Combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Pour batter into 9" pie pan. Combine pie filling, lemon juice and spice. Pour into center of batter. DO NOT STIR. Bake at 425° for 45-50 minutes.
Buttermilk Pie
This is a raisin custard pie that is very delicious and easy to make.
1/2 cup butter
1½ cups sugar
3 eggs
3 Tb. flour
1 cup raisins
1 cup buttermilk
1 tsp. vajnilla
1/2 tsp. salt
juice of 1 lemon
1 tsp. nutmeg
Cream together butter and suggard. Add eggs and beat until fluffy, then add remaining ingredients. Pour into unbaked pie shell (mixture will look curdled - this is normal). Sprinkle with nutmeg. Bake at 350° until custard is set (45 minutes to 1 hour).
We always have at least 3 different varieties of cream pies for Thanksgiving. With the following recipes, you can either use a graham cracker crust, or a pre-baked pie shell. I've also experimented with cookie crusts (oreos, vanilla wafers, etc.).
Almond Pastry Shell
1/4 cup butter
1/4 tsp. salt
2 Tb. sugar
1 egg yolk
3/4 cup sifted flour
1/4 cup finely chopped almonds
Cream buter, salt and sugar until light and fluffy. Add egg yolk and beat thoroughly. Stir in flour and almonds to make a firm dough. Press dough into a 9" pie plate. Chill for 30 minutes, then bake at 400° for 15 minutes or until golden brown. WATCH CAREFULLY, as this will burn easily. This is a great crust for a cream pie!
Cream Pie (the basic recipe)
5 Tb. cornstarch
1 cup sugar
1/4 tsp. salt
2½ cups milk (whole milk works best, but 2% is also fine)
1/4 cup half-and-half or light whipping cream
3 egg yolks, slightly beaten
2 Tb. butter or margarine
1 tsp. vanilla
1 cup heavy whipping cream
Mix cornstarch, sugar, and salt in a 3-quart saucepan. Add milk and half-and-half and cook over medium heat until smooth and thick, stirring constantly. Pour small amount of hot mixture in egg yolks; blend thoroughly, then pour back into the pan. Cook another 2 or 3 minutes. Remove from heat and add butter and vanilla.
Coconut Cream Pie: Substitute canned coconut milk/cream in place of the milk. When filling is cooked, stir in 1/2 cup of coconut (fresh coconut is the best with this! not too sweet, either).
Banana Cream Pie: Add 1/2 tsp. banana extract, then add 3 sliced bananas and mix them into the filling.
Chocolate Cream Pie: Descreage sugar in the mix to 3/4 cup, and add 1/2 cup chocolate syrup when the milk is added. OR use the full cup of sugar and add 1/2 cup melted semi-sweet chocolate chips after the mixture has cooked.
Whatever variation you choose, chill the pie at least 4 hours, covered with plastic wrap or waxed paper to prevent the formation of film on the top of the pie. Serve with whipped cream.
Turtle Pie
1 cup pecans
1 cup sweetened condensed milk (Eagle brand - NOT evaporated milk)
1 cup brown sugar
1 cup butter
1/4 cup corn syrup
1 recipe of Basic Cream Pie (see above), making the chocolate version with chocolate chips)
*Place pecans on the bottom on the pie shell.
*In a heavy sacepan bring to a boil over medium heat the condensed milk, brown sugar, buter, and corn syrup, stirring continuously. Boil for about 5 minutes (soft ball stage). Remove from heat. Pour half of carmel over pecans. Cool in the refrigerator while you make the chocolate cream pie. Pour the cream pie filling over cooled carmel. Chill for 3 to 4 hours. Serve with a scoop of ice cream on top, drizzled with carmel.
Now you know the hard way to make cream pies. Here is my shortcut recipe:
1 box instant pudding - your choice of flavors
milk
1 8-oz. carton of Cool Whip, thawed
Mix the pudding using only half of the amount of milk. When it is lump-free, fold in the thawed Cool Whip. If making banana cream pie, fold in some sliced bananas. If making coconut cream pie, fold in 1/2 cup coconut. If making chocolate cream pie, you don't really need to do anything, but if you want to add a chopped Hershey bar, the results will be delicious!
Spicy Pumpkin Pie - recipe makes 2 pies
3½ cups mashed pumpkin*
6 eggs, slightly beaten
2 cups light brown sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
3 cups evaporated milk or heavy cream
1 tsp. salt
Combine all ingredients and blend well. Pour into unbaked shells. Bake in a 450° oven for 10 minutes, then turn the heat down to 350° and continue baking for 40-45 minutes. Pies are done when a knife inserted in the center comes out clean.
*banana squash or yams also work. Bake your pumpkin/squash/yams until tender. Remove any skins or seeds, then mash with a potatoe masher. Or you can use canned pumpkin (not the premade pie mix). My painted (not carved) Halloween pumpkins are often made into pie, or at least baked and bottled for later use in a pie. The smaller pumpkins that are sold in the stores usually are sweeter.
Cherry Cheese Pie
1 graham cracker crust
1 8-oz. cream cheese, softened
1 14-oz. can sweetened condensed milk (Eagle Brand - NOT evaporated milk)
1/3 cup Realemon juice
1 tsp. vanilla extract
1 can cherry pie filling
In a medium bowl, beat cheese until it is light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill for 3 hours or until firm. Top with pie filling before serving.
Pecan Pie
1 cup corn syrup (can use either dark or light)
3 eggs
1/2 cup white sugar
1/2 cup brown sugar
2 Tb. butter, melted
1 tsp. vanilla extract
1½ cups (6 oz. package) pecans (You might want pecan halves; I think pecan pieces work just fine)
1 unbaked pie shell
In a medium sized bowl, whip together corn syrup, eggs, sugars, butter, and vanilla. Stir in pecans, then pour into the pie shell. Bake at 350° for 1 hr. 10 minutes. Cool for 2 hours before serving.
Thanksgiving Pies - Part 1
Since I don't have much time this morning (I got up late), I'll only post a few recipes for pies right now. Later today (like during my lunch break), I'll post more.
These recipes are from my great aunts. Now that I think about it, all of my dad's aunts could cook well, which tells me a lot about their mother and the training they received when they were young.
Lemon Pie - from Aunt Inez
1/3 cup cornstarch
1 cup sugar
1½ cups boiling water
2 eggs
1 Tb. butter
1 lemon (juice and rind)
Mix sugar and cornstarch. Add the boiling water slowly, stirring constantly. Add butter, egg yolks (beaten slightly), lemon juice, and grated rind. Cook until thickened. Pour into baked crust when cold.
Meringue:
1/4 cup powdered sugar
2 egg whites
Beat egg whites, adding sugar gradually. Spread on pie after whites reach firm peaks. Put in hot oven (400°) and brown slightly.
Pie Crust - from Aunt Inez
2 cups flour
1 tsp. salt
2 cups shortening
1 whole egg
1/4 cup cold water
1 Tb. vinegar
Sift flour and salt. Cut in shortening until it resembles course cornmeal. Beat egg and combine vinegar and water. Add to flour mixture, mix and blend well. Can roll out now on floured board, or put into fridge for later use.
Lemon Chiffon Pie - - from Aunt Ruby
4 eggs, separated
juice of one lemon
graham cracker pie shell
1 cup sugar
1 Tb. (pkt) Knox unflavored gelatin, soaked in cold
Beat egg yolks until lemon colored. Add 1/2 cup sugar and juice of lemon. Cook until thick. To this mixutre add gelatin. Beat egg whites until foamy. Add 1/2 cup sugar, beat to a meringe, then mix with lemon mixure. Pour into pastry shells.
Since these recipes are for lemon pie, let me give tell you how to pick out a juicy lemon (same goes for other citrus): fruit should feel heavy for its size. If it feels lightweight, then chances are it is mostly peel with very little fruit. When you are in the store, pick up a couple of lemons and compare the weight. Choose the one that is heaviest.
These recipes are from my great aunts. Now that I think about it, all of my dad's aunts could cook well, which tells me a lot about their mother and the training they received when they were young.
Lemon Pie - from Aunt Inez
1/3 cup cornstarch
1 cup sugar
1½ cups boiling water
2 eggs
1 Tb. butter
1 lemon (juice and rind)
Mix sugar and cornstarch. Add the boiling water slowly, stirring constantly. Add butter, egg yolks (beaten slightly), lemon juice, and grated rind. Cook until thickened. Pour into baked crust when cold.
Meringue:
1/4 cup powdered sugar
2 egg whites
Beat egg whites, adding sugar gradually. Spread on pie after whites reach firm peaks. Put in hot oven (400°) and brown slightly.
Pie Crust - from Aunt Inez
2 cups flour
1 tsp. salt
2 cups shortening
1 whole egg
1/4 cup cold water
1 Tb. vinegar
Sift flour and salt. Cut in shortening until it resembles course cornmeal. Beat egg and combine vinegar and water. Add to flour mixture, mix and blend well. Can roll out now on floured board, or put into fridge for later use.
Lemon Chiffon Pie - - from Aunt Ruby
4 eggs, separated
juice of one lemon
graham cracker pie shell
1 cup sugar
1 Tb. (pkt) Knox unflavored gelatin, soaked in cold
Beat egg yolks until lemon colored. Add 1/2 cup sugar and juice of lemon. Cook until thick. To this mixutre add gelatin. Beat egg whites until foamy. Add 1/2 cup sugar, beat to a meringe, then mix with lemon mixure. Pour into pastry shells.
Since these recipes are for lemon pie, let me give tell you how to pick out a juicy lemon (same goes for other citrus): fruit should feel heavy for its size. If it feels lightweight, then chances are it is mostly peel with very little fruit. When you are in the store, pick up a couple of lemons and compare the weight. Choose the one that is heaviest.
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