Last Minute Addition to My Menu

What would the holidays be without the last minute rush?  I just had a great conversation with Jessie, my workmate's mother-in-law (and one of the best italian cooks in Buffalo) and she just shared one of her favorite holiday recipes with me.  So I have just added Jessie's version of Candied Sweet Potatoes to my menu.  The recipe can be found to the right, but as with most great italian mama's the recipe comes with no measurements, just years of experience and great words of wisdom - "add enough butter", "cook until it's done", "add enough potatoes to feed your family", etc.  Thank you Jessie for this new additon to my holiday table!  Buon appetito!

Thanksgiving 2011

Thanksgiving 2011 brings so much to be thankful for - a great family, new friends, new jobs, and new beginnings.  This year we are also thankful that my 81-year old mother Lori and my 13-year old grandson Mason have both had their casts removed.  They are now both almost completely recovered from broken left arms.   

Scroll down to the next post to see this year's menu.  Recipes can be found along the right side of this page, or by scrolling down the page.  Recipes for some of the new items will be added soon.

I wish you and your family a Happy and Healthy Holiday Season!

Thanksgiving Menu - November 24, 2011

First Course - Italian Traditions

Three Cheese Lasagna

Meatballs & Italian Sausage

Autumn Harvest Salad with Raspberry Chipotle Dressing

Mixed baby greens with gorgonzola cheese, craisins, figs, glazed walnuts and homemade raspberry chipotle dressing

Italian Bread with Garlic Herb Butter

Second Course - Thanksgiving Traditions

Oven Roasted Turkey and Turkey Breast

Mom's Stuffing

Mashed Potatoes & Gravy

Caramelized Sweet Potato Casserole
Jessie's Candied Sweet Potatoes - New!

Baked Parmesan Corn

Glazed Baby Carrots

Roasted Seasonal Vegetables

Acorn & Butternut Squash

Broccoli & Cauliflower with Cheese Sauce

Homemade Cranberry Sauce

Relish Tray with Assorted Olives and Stuffed Celery

Home Baked Breads with Flavored Butters

Pumpkin Bread - Banana Bread - Date Nut Bread - Cinnamon Honey Butter & Fig Butter

Dessert Menu - An Assortment of Holiday Pies

Dutch Apple Pie

Traditional Pumpkin Pie

Chocolate Cream Pie

Chocolate Dream Pie with Chocolate Crust

Banana Cream Pie

Black Bottom Banana Cream Pie - New!

Angel Cream Coconut Pie with Coconut Meringue

Peanut Butter Pie

Marissa's Italian Nutella Pie - New!

Mile High Lemon Meringue Pie

Classic Pecan Pie

Chocolate Pecan Bourbon Pie - New!

Key Lime Pie

Creamy Blueberry Pie with Buttercrumb Topping

Crack Pie - New!

Cherry Pie

Sweet Potato Pie

Harvest Salad

A few years ago while visiting the beautiful city of San Antonio, we had lunch at the Guenther House in the old Pioneer Flour Mill. I ordered their salad, and fell in love! I recreated it at home with the recipe below and served it that year on Thanksgiving. Everyone loved it and it's been on the menu ever since. Even though I order the chipotle sauce from their website, you can substitute any raspberry vinaigrette dressing or olive oil/balsamic dressing for the Raspberry Vinaigrette recipe I listed below. But for best results, order the sauce from their website and make the recipe yourself (guentherhouse.com).

Gale's Harvest Salad:
Baby Greens
Craisins
Gorgonzola cheese
Glazed Walnuts (see recipe below)
Figs, Pears or Apples, thinly sliced (toss lightly with lemon juice to prevent browning)

Toss baby greens with vinaigrette dressing (see below). Arrange on salad plates and top with remaining ingredients.

Raspberry Chipolte Vinaigrette
9 oz. Raspberry Chipolte Sauce
3/4 C vegetable oil
5 1/2 T of Red Wine Vinegar
3/4 C Water
1/2 Tsp. salt

Whisk together above ingredients. Store in refrigerator.

TO GLAZE WALNUTS:
2 C walnut halves
3/4 C sugar
1/4 C water

Spray a baking sheet, set aside. Put ingredients in 1 qt. glass measuring cup. Stir to combine. Microwave on high for 4 - 5 minutes, stirring every 1 - 2 minutes until sugar is caramelized. Be careful not to overcook - walnuts are done when the sugar is semi-glossy. DO NOT OVERCOOK.

Pour out onto sprayed cookie sheet to cool and separate. Store in airtight container up to 1 week.

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Caramelized Sweet Potato Casserole

This recipe was one of the first recipes Michelle ever made on her own. It was given to her by her friend Melissa, and it has been a Thanksgiving favorite at our house ever since.

Caramelized Sweet Potato Casserole

3 C canned yams (Taylor's)
1/2 C sugar
1/2 tsp. salt
2 large eggs
1/4 C soft butter
1/2 tsp. vanilla
1/2 C heavy cream

Place yams in large bowl. Add all other ingredients. Beat mixture. Grease 1 1/2 qt. casserole dish, and pour mixture evenly into the dish. Add topping.

Topping:
1/2 C light brown sugar
1/3 C flour
3 T soft butter
1/4 C (or more) chopped pecan pieces

Mix together brown sugar and flour. Cut in butter with fork until mixture is crumbly. Add pecans. Place topping on top of sweet potato mixture. If desired, sprinkle more pecans on top.

Bake at 350 degrees for 45 minutes.

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Jessie's Candied Sweet Potatoes

This recipe is new this year, thanks to Jessie, my workmate's mother-in-law.  As with most italian cooks, there are no measurements, just the process.  But I promise you that if it's one of Jessie's tried-and trued recipes, then you're going to love it!

Boil the sweet potatoes (enough to feed your family) until partially tender (they will cook more later in the oven).  Set aside to cool.

Peel the cooled potatoes and cut into 2 - 3" chunks (about 2 -3 chunks per potato, depending on size).  Spray baking pan and place sweet potato chunks into pan.  Pour maple syrup into pan until it covers the sweet pototoes about half-way up.  Cover all the potatoes with dark brown sugar (use most if not all of the whole bag of brown sugar).  Put a tab of butter over each sweet potato (on top of the brown sugar).

Cover pan with foil.  Bake in 350 degree oven for about 45 minutes, then remove foil and continue to cook for approximately another 15 minutes.  Do not overcook - potatoes should not get mushy but according to Jessie if they do, they're still delicious!

Baked Parmesan Corn

Other than some of my pie recipes, this is my most requested Thanksgiving recipe. It can be made a day ahead and baked the next day.

Baked Parmesan Corn

6 T melted butter
2/3 C parmesan cheese
1 1/2 C heavy cream
2 pkg. frozen corn, 16 oz. each, thawed
1 tsp. sugar
1/2 tsp. salt
3 T flour
Paprika

Butter a 9 x 13 baking dish with some of the melted butter; sprinkle one-third of the parmesan cheese over the bottom of the pan, tilting it so it covers the whole dish.

Make a paste out of the remaining butter and flour. Set aside.

Heat cream in a large saucepan until it begins to boil. Add the corn, sugar and salt, stirring occassionally until mixture is almost boiling. Stir the butter/flour mixture into the corn mixture, stirring constantly until it thickens and comes to a boil.

Pour into prepared baking dish; sprinkle with remaining parmesan cheese and sprinkle top with paprika.

Bake at 350 degrees until golden and brown, approximately 30 minutes. Serve immediately.

If you prefer, cover and refrigerate a day ahead. Bring to room temperature before baking.

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Pumpkin Bread

Pumpkin Bread (2 loaves)

2 C sugar
1 C oil
4 large eggs
15 oz. can of pumpkin (not pie filling)
1 C sour cream
2 tsp. vanilla
3 C flour
2 tsp,. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. cloves

Heat oven to 350 degrees. Grease and flour bottom only of two 9x5x3 inch loaf pans. In large bowl beat together sugar and oil. Add eggs, pumpkin, sour cream and vanilla; blend well.

Mix together flour, baking soda and salt in separate bowl; add cinnamon and cloves. Add flour mixture to wet mixture. Stir just until dry ingredients are moistened. Pour into prepared pans.

Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Cool completely. Wrap tightly in foil and store in refrigerator. Can be frozen.

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Banana Bread

Sour Cream Banana Bread (Makes 2 large loaves)

2 C sugar

1 C oil

4 large eggs

2 C mashed, very ripe bananas

1 C sour cream

2 tsp. vanilla

3 C flour

2 tsp. baking soda

1 tsp. salt

2 C chopped nuts, if desired

Heat oven to 350 degrees. Grease and flour bottom only of two 9x5x3 inch loaf pan. In large bowl beat together sugar and oil. Add eggs, banana, sour cream and vanilla; blend well.

Mix together flour, baking soda and salt in separate bowl. Add flour mixture to wet mixture; fold in nuts if desired. Stir just until dry ingredients are moistened. Pour into prepared pans.

Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly in foil and store in refrigerator. Can be made ahead and frozen.

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Date Nut Bread

Date Nut Bread

1 1/2 C chopped dates
1 1/2 C hot water
2 T butter, softened
2 1/4 C all purpose flour
1 1/2 C sugar
3/4 C coarsely chopped walnuts (optional)
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 eggs, beaten
1 1/2 tsp. vanilla

Preheat oven to 375 degrees.

In a bowl combine the dates, water and butter, let stand for 5 minutes. In a large bowl combine the flour, sugar, walnuts baking soda and salt; add spices. Stir in the eggs, vanilla and date mixture just until moistened. Pour into two greased 8 x 4 x 2 inch loaf pans. Bake for 45 - 55 minutes or until toothpick comes out clean. Cover loosely with foil if top browns too quickly. Cool for 10 minutes before removing from pans. Cool completely, wrap in foil and store in refrigerator for up to 1 week. Can be frozen.

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Friends and Family Dutch Apple Pie

This recipe is a combination of some of the best bakers I have ever known! That's why I call it Friends and Family Dutch Apple Pie. The crust recipe is from my sweet little Great Aunt Claire, who passed away recently at 96 years of age. The filling is from Elsie, the wife of one of my father's and grandfather's long-time friend, Stanley. And the dutch topping is from my mother-in-law, Dolores. I hope you enjoy this tried-and-true combination from a trio of great bakers!

Aunt Claire's Pie Crust recipe (makes 2)

1 1/2 C flour
dash of salt
2/3 C Crisco
6 T ice cold water

Mix flour and salt. Cut in crisco to resemble coarse crumbs. Add water, 1 tablespoon at a time until moistened. Mix with fork. Form dough into two discs, wrap in wax paper and chill for 1/2 hour. Roll out one dough to 1/8" thickness to fit a 9" pie pan. Place in pan and crimp edges. Set aside. Freeze 2nd dough or use for another pie.

Elsie's Apple Pie Filling

1 C Sugar
2 T Flour
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
5 C (heaping) thinly sliced apples
1 tsp. lemon juice
9" pie crust

Combine first 5 ingredients. Toss apples with lemon juice, add to flour mixture and mix until apples are coated. Pour into pie crust. Top with crumb topping.

Dolores' Crumb Topping

3/4 C brown sugar
1 1/2 C flour
3/4 C butter
1 1/2 tsp. cinnamon

Mix flour and brown sugar. Cut in butter to resemble coarse crumbs either lightly with your fingertips or by using a pastry blender until mixture gets crumbly. Do not overwork or the butter will begin to melt with the warmth from your fingers. Cover the top of the pie completely with the crumbs, getting to all the edges.

Bake at 375 degrees for 60 minutes. Cover the edges of the crust with foil or pastry shield if it begins to get dark. Pie is done when top is lightly browned and apples start to bubble slightly. Serve warm or cold, with whipped cream or ice cream.

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Angel Cream Coconut Pie with Coconut Meringue

This pie was a newcomer on last year's Thanksgiving menu and was a big hit, so it's on the menu again this year. It's my new favorite!

Angel Cream Coconut Pie with Coconut Meringue

1/2 C sugar

1/4 C cornstarch

1/4 tsp. salt

2 C milk

3 egg yolks, slightly beaten

1/2 C flaked coconut

1 T butter

1 1/2 tsp. vanilla (or coconut) extract

9" baked pie shell

Meringue:

3 egg whites

1/4 tsp. cream of tartar

1 tsp. vanilla

6 T sugar

1/4 C flaked coconut

In a small heavy saucepan combine the sugar, cornstarch and salt. Add milk, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low, cook and stir for 2 minutes longer.

Remove from heat. Stir in a small amount of hot filling into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat, stir in coconut, butter and vanilla. Ppur into prepared shell.

In a small bowl beat the egg whites, cream of tartar, and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high until stiff peaks form. Spread meringue over hot crust, sealing edges to crust. Sprinkle with coconut.

Bake at 350 degrees for 20 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate 1 to 2 hours before serving.

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Uncle Teddy's Favorite Peanut Butter Pie

Several years ago at Thanksgiving I brought the entire holiday dinner out to my parent's house in the Country. I packed up the lasagna, the homemade breads, the entire Thanksgiving Dinner along with all the trimmings, and at least 18 pies and made the 1 hour drive to their house. As we were unpacking everything, my father was looking at the array of pies which included just about every pie you could imagine, then said - "What?... no Peanut Butter Pie? I had never even heard of a peanut butter pie at that time, but it has been part of our Thanksgiving menu ever since. Even though my father is no longer with us, his son, grandson and great grandson are so in love with this pie that we now have to make three of them every year because two of them disappear before anyone else can have any.

Uncle Teddy's Favorite Peanut Butter Pie

8 oz. cream cheese, softened

3/4 C confectioners sugar

1/2 C creamy peanut butter

5 T milk

1 8 oz. tub Cool Whip

8 inch Oreo Cookie Crust

Beat cream cheese until fluffy, add confectioners sugar and peanut butter and beat well. Gradually add 5 tablespoons of milk while beating. Fold in cool whip, saving some for the top. Pour into crust. Put a thin layer of reserved cool whip on top and decorate with chocolate shavings or drizzle with chocolate syrup before serving. Chill pie 24 hours before serving.

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Key Lime Pie

This recipe, even though it isn't a traditional Thanksgiving pie, is my Mom's favorite so it appears every year on our menu.

Key Lime Pie

1 prepared 9" graham cracker crust

1 can (14 oz.) sweetened condensed milk

1/2 C (about 3 med. limes) fresh lime juice

1 tsp. grated lime peel

2 C cool whip

8 thin lime slices, optional

Beat sweetened condensed milk and lime juice in small mixer bowl until combined. Stir in lime peel. Pour over crust, spread with whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.

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Creamy Blueberry Crumble Pie

My personal favorite!

Creamy Blueberry Crumble Pie

3 C fresh blueberries (if using frozen, may be runny)

1 C sugar

1/3 C flour

1/8 tsp. salt

2 eggs, beaten

1 tsp. vanilla

1/2 C sour cream

9" deep dish pie crust

Topping:

1 C brown sugar

1 C flour

1/4 C butter

1. Combine sugar, flour and salt. Add eggs and sour cream, stirring until blended. Add vanilla.

2. Place blueberries in bottom of pie shell. Spoon sour cream mixture over berries.

3. In another bowl combine brown sugar and flour. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle this mixture over top of sour cream and blueberries.

4 Bake at 350 degrees for 50 - 55 minutes until lightly browned and starts to bubble. Serve warm or cold, with whipped cream.

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