Recipes used at Thanksgiving
Sour Cream Cheesecake
Crumb crust
2 eggs
½ cup honey
2 teaspoons vanilla
1 ½ cups sour cream (or use soy sour cream)
2 8-ounce packages of soft cream cheese – chunked (or use soy cream cheese)
2 tablespoons melted butter
Prepare crumb crust as usual.
Into blender – put eggs, sugar, vanilla and sour cream. Blend well.
With motor on, remove lid and slowly add cream cheese chunks. Add melted butter.
Pour cheese into prepared crust. Bake in preheated oven at 325 degrees for 35 minutes or until set in the center. Filling will be very soft, but will firm up as cake cools.
Chill thoroughly before serving.
Can also use chocolate syrup to mix into the cream cheese mixture – make it swirled and it is a pretty thing…
Cranberry Sauce
2 bags of cranberries
1 cup of white sugar
1 cup of brown sugar
1 cup of orange juice
1 cup of water
½ cup of orange juice frozen concentrate
¼ teaspoon orange oil
1 tablespoon of vanilla
Put all ingredients in NONALUMINUM, NONIRON pot – enamel is great! Bring to boil, stirring constantly. Cook at rolling boil until jelled. For smooth cranberry sauce, push through a sieve to remove tiny seeds and the skins. For chunky, simply refrigerate.
Soy EggNog
Ingredients
4 eggs or equivalent EggBeaters
1 Tblsp. Vanilla Extract
1/2 cup granulated sugar
1 Carton Soy Creamer (about 2 cups)
¼ teaspoon Nutmeg
¼ teaspoon Mace
¼ teaspoon Allspice
¼ teaspoon Pumpkin Pie Spice
2 ½ teaspoon Cinnamon
1 tablespoon starch
¼ cup pumpkin pie mixture (if making pies, otherwise just use pumpkin)
Directions
Mix all ingredients in blender until creamy. Pour into enamel pan. Cook on medium-low heat until thickens and coats back of wooden spoon. DO NOT USE metal spoon or pot. Let sit in the refrigerator for 4 hours to let flavors mellow and blend.
Croutons:
½ T Rosemary
½ T Poulty Seasoning
1 T Garlic Powder
1 T Herbes De Provence
2 T Onion Powder
½ c parsley
35 cups bread chunks
½ T oregano
Mix well. Bake in slow oven – 170 or so – for 4 hours. Use to make dressing.
Dressing –
2 onions – minced
½ cup minced garlic
4 cups celery – minced
2 cup butter
8 cups broth
8 eggs – whisked and tempered
35 cups dressing cubes - about 4 loaves of bread, in 1/2 inch diced cubes
Spices as desired – I use about a teaspoon of poultry seasoning, a teaspoon of crushed rosemary and a tablespoon of herbes de provence.
Saut̩ vegetables until clear and mellow. Add broth Рcook 15 minutes. Add tempered eggs to bread cubes. Pour hot vegetable/broth mix immediately over cubes. Mix lightly. Let stand 15 minutes. Stuff turkey, make balls of dressing or put into bread pans. Cook at 350 until crispy on outside and hollow sounding on inside Рabout 1 hour to 90 minutes.
Regular EggNog
Ingredients
4 eggs or equivalent EggBeaters
1 Tablespoon Vanilla Extract
1/2 cup granulated sugar
2 cups Half and Half
¼ teaspoon Nutmeg
¼ teaspoon Mace
¼ teaspoon Allspice
¼ teaspoon Pumpkin Pie Spice
2 ½ teaspoon Cinnamon
1 tablespoon starch
To Make pumpkin eggnog, add ½ cup pumpkin pie mix (or if not making pies, then add just ½ cup pumpkin)
Directions
Mix all ingredients in blender until creamy. Pour into enamel pan. Cook on medium-low heat until thickens and coats back of wooden spoon. DO NOT USE metal spoon or pot. Let sit in the refrigerator for 4 hours to let flavors mellow and blend.
Pumpkin Pie
2 Cups Pumpkin
½ Teaspoon Salt
1 generous cup Brown Sugar
2 Tablespoons Molasses
½ teaspoon cloves
½ teaspoon mace
½ teaspoon nutmeg
1 teaspoon cinnamon
1 cup orange juice
3 beaten eggs
Preheat oven to 400 degrees. Mix pumpkin, salt, sugar and spices. Add OJ and stir in eggs. Bake for 15 minutes at 400 degrees. Turn oven down to 350 and bake another 35 to 40 minutes.
To make with milk instead of OJ, change maple syrup for the brown sugar and omit the molasses.
Recipe from Harriet Hands, More Taste Than Money: Fine Foods For Lean Budgets.
Bread, 3 loaves of 18 slices per loaf
Ingredients
6 cups of King Arthur bread flour (and 1.5 cups to add later when kneading for a total of 7.5 cups)
1/3 cup canola oil (and 2 Tablespoons for use when rising)
1/2 cup granulated sugar (honey, molasses, brown sugar and natural sugar all make lovely substitutions and wonderful flavors)
1 ¼ to 2 cups water - hottest your tap produces
2 tablespoons yeast - if you have a health food store, get it there - is much less expensive and better acting than at a grocery store off the cooking aisle shelf!)
1/2 to 1 Tablespoon salt (if you are using sea salt, you can use less)
You can also add spices to change the type of bread you are making - For example, Garlic powder, onion powder and rosemary are nice when the bread is to go with stew. Molasses and vanilla are nice for beans and potatoes. Oregano, parmesan cheese and thyme for bread to go with an Italian meal.
Directions
In a large bowl, in this order, add: 6 cups flour, salt, sugar, yeast, water, 1/3 cup oil.
Mix the contents together. Then knead. Add more flour as needed (I usually use 1 1/2 cups or so more flour). Knead until the dough is not clinging to your hands and springs back when you push it down. Roll kneaded dough in about 1 tablespoon oil. Place in large bowl. Cover with a towel and let sit until doubles (anywhere from 1 to 2 hours, depending on temperature and humidity).
When has doubled - punch down the center of the bread and knead it again. May have to add a little more flour. Cut into thirds. Shape the thirds into loaves by making oval or rectangular shape, about 1/2 inch thick. Roll up and flip the ends under the roll. Put flipped ends on the bottom side and place into a greased loaf pan.
If making rolls, cut into thirds, pat out into a square and cut each into 12 sections. Roll into balls. Put on greased cookie sheet.
Set formed dough aside and let rise again until doubled. Bake in preheated over at 350 for 20 minutes for rolls and 30 minutes for bread. It’s done when tapping on the top of the bread sounds hollow and the bread is golden brown. Cool for 15 minutes at least before cutting. I use a bread slicing guide, which lets me get 18 slices for a standard loaf pan.
Crumb crust
2 eggs
½ cup honey
2 teaspoons vanilla
1 ½ cups sour cream (or use soy sour cream)
2 8-ounce packages of soft cream cheese – chunked (or use soy cream cheese)
2 tablespoons melted butter
Prepare crumb crust as usual.
Into blender – put eggs, sugar, vanilla and sour cream. Blend well.
With motor on, remove lid and slowly add cream cheese chunks. Add melted butter.
Pour cheese into prepared crust. Bake in preheated oven at 325 degrees for 35 minutes or until set in the center. Filling will be very soft, but will firm up as cake cools.
Chill thoroughly before serving.
Can also use chocolate syrup to mix into the cream cheese mixture – make it swirled and it is a pretty thing…
Cranberry Sauce
2 bags of cranberries
1 cup of white sugar
1 cup of brown sugar
1 cup of orange juice
1 cup of water
½ cup of orange juice frozen concentrate
¼ teaspoon orange oil
1 tablespoon of vanilla
Put all ingredients in NONALUMINUM, NONIRON pot – enamel is great! Bring to boil, stirring constantly. Cook at rolling boil until jelled. For smooth cranberry sauce, push through a sieve to remove tiny seeds and the skins. For chunky, simply refrigerate.
Soy EggNog
Ingredients
4 eggs or equivalent EggBeaters
1 Tblsp. Vanilla Extract
1/2 cup granulated sugar
1 Carton Soy Creamer (about 2 cups)
¼ teaspoon Nutmeg
¼ teaspoon Mace
¼ teaspoon Allspice
¼ teaspoon Pumpkin Pie Spice
2 ½ teaspoon Cinnamon
1 tablespoon starch
¼ cup pumpkin pie mixture (if making pies, otherwise just use pumpkin)
Directions
Mix all ingredients in blender until creamy. Pour into enamel pan. Cook on medium-low heat until thickens and coats back of wooden spoon. DO NOT USE metal spoon or pot. Let sit in the refrigerator for 4 hours to let flavors mellow and blend.
Croutons:
½ T Rosemary
½ T Poulty Seasoning
1 T Garlic Powder
1 T Herbes De Provence
2 T Onion Powder
½ c parsley
35 cups bread chunks
½ T oregano
Mix well. Bake in slow oven – 170 or so – for 4 hours. Use to make dressing.
Dressing –
2 onions – minced
½ cup minced garlic
4 cups celery – minced
2 cup butter
8 cups broth
8 eggs – whisked and tempered
35 cups dressing cubes - about 4 loaves of bread, in 1/2 inch diced cubes
Spices as desired – I use about a teaspoon of poultry seasoning, a teaspoon of crushed rosemary and a tablespoon of herbes de provence.
Saut̩ vegetables until clear and mellow. Add broth Рcook 15 minutes. Add tempered eggs to bread cubes. Pour hot vegetable/broth mix immediately over cubes. Mix lightly. Let stand 15 minutes. Stuff turkey, make balls of dressing or put into bread pans. Cook at 350 until crispy on outside and hollow sounding on inside Рabout 1 hour to 90 minutes.
Regular EggNog
Ingredients
4 eggs or equivalent EggBeaters
1 Tablespoon Vanilla Extract
1/2 cup granulated sugar
2 cups Half and Half
¼ teaspoon Nutmeg
¼ teaspoon Mace
¼ teaspoon Allspice
¼ teaspoon Pumpkin Pie Spice
2 ½ teaspoon Cinnamon
1 tablespoon starch
To Make pumpkin eggnog, add ½ cup pumpkin pie mix (or if not making pies, then add just ½ cup pumpkin)
Directions
Mix all ingredients in blender until creamy. Pour into enamel pan. Cook on medium-low heat until thickens and coats back of wooden spoon. DO NOT USE metal spoon or pot. Let sit in the refrigerator for 4 hours to let flavors mellow and blend.
Pumpkin Pie
2 Cups Pumpkin
½ Teaspoon Salt
1 generous cup Brown Sugar
2 Tablespoons Molasses
½ teaspoon cloves
½ teaspoon mace
½ teaspoon nutmeg
1 teaspoon cinnamon
1 cup orange juice
3 beaten eggs
Preheat oven to 400 degrees. Mix pumpkin, salt, sugar and spices. Add OJ and stir in eggs. Bake for 15 minutes at 400 degrees. Turn oven down to 350 and bake another 35 to 40 minutes.
To make with milk instead of OJ, change maple syrup for the brown sugar and omit the molasses.
Recipe from Harriet Hands, More Taste Than Money: Fine Foods For Lean Budgets.
Bread, 3 loaves of 18 slices per loaf
Ingredients
6 cups of King Arthur bread flour (and 1.5 cups to add later when kneading for a total of 7.5 cups)
1/3 cup canola oil (and 2 Tablespoons for use when rising)
1/2 cup granulated sugar (honey, molasses, brown sugar and natural sugar all make lovely substitutions and wonderful flavors)
1 ¼ to 2 cups water - hottest your tap produces
2 tablespoons yeast - if you have a health food store, get it there - is much less expensive and better acting than at a grocery store off the cooking aisle shelf!)
1/2 to 1 Tablespoon salt (if you are using sea salt, you can use less)
You can also add spices to change the type of bread you are making - For example, Garlic powder, onion powder and rosemary are nice when the bread is to go with stew. Molasses and vanilla are nice for beans and potatoes. Oregano, parmesan cheese and thyme for bread to go with an Italian meal.
Directions
In a large bowl, in this order, add: 6 cups flour, salt, sugar, yeast, water, 1/3 cup oil.
Mix the contents together. Then knead. Add more flour as needed (I usually use 1 1/2 cups or so more flour). Knead until the dough is not clinging to your hands and springs back when you push it down. Roll kneaded dough in about 1 tablespoon oil. Place in large bowl. Cover with a towel and let sit until doubles (anywhere from 1 to 2 hours, depending on temperature and humidity).
When has doubled - punch down the center of the bread and knead it again. May have to add a little more flour. Cut into thirds. Shape the thirds into loaves by making oval or rectangular shape, about 1/2 inch thick. Roll up and flip the ends under the roll. Put flipped ends on the bottom side and place into a greased loaf pan.
If making rolls, cut into thirds, pat out into a square and cut each into 12 sections. Roll into balls. Put on greased cookie sheet.
Set formed dough aside and let rise again until doubled. Bake in preheated over at 350 for 20 minutes for rolls and 30 minutes for bread. It’s done when tapping on the top of the bread sounds hollow and the bread is golden brown. Cool for 15 minutes at least before cutting. I use a bread slicing guide, which lets me get 18 slices for a standard loaf pan.
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