THANKSGIVING 2017 dishes - Washington Crossing PA

New recipes from 2021 Thanksgiving 

in Washington Crossing PA:

Niko made this chocolate pudding pie from Angie's ideas and the cookie base we used was TJ's cinnamon alphabet cookies.

https://www.melskitchencafe.com/chocolate-cream-pudding-pie-with-graham-cracker-crust/

INGREDIENTS

Crust:

• 1 ½ cups (150 g) graham cracker crumbs, about 13 rectangle graham crackers
• 1 tablespoon brown sugar
• 6 tablespoons (85 g) salted butter, melted (add a pinch of salt to the mixture if using unsalted butter)

Pudding Layer:

• 3 tablespoons (21 g) cocoa powder
• ¾ cup (159 g) brown sugar
• ⅓ cup (50 g) cornstarch
• ¼ teaspoon salt
• 3 cups milk (see note)
• 1 cup (170 g) semisweet chocolate chips
• 1 teaspoon vanilla extract
• 3 ounces (85 g) cream cheese, softened
• ⅔ cup heavy whipping cream
• ¼ cup (29 g) powdered sugar

Whipped Cream Topping:

• 1 ½ cups heavy whipping cream
• ¼ cup (29 g) powdered sugar

Optional Garnishes:

• Chocolate curls, sprinkled toffee bits, dusting of cocoa powder, etc.

INSTRUCTIONS 

• For the crust, preheat the oven to 350 degrees F. Combine the graham cracker crumbs and sugar in a bowl. Stir in the melted butter until evenly mixed. Press the mixture in the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 minutes. Remove and let cool completely. Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).
• For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt. Add the milk and whisk to combine. Stir in the chocolate chips.
• Bring the mixture to a simmer over medium heat, stirring constantly. Continue to whisk as the mixture comes to a boil and large bubbles break across the surface and the mixture has thickened.
• Remove from the heat and stir in the vanilla extract. Scrape the pudding into a bowl and cover with plastic wrap pressed directly on the surface. Refrigerate until chilled and set up (2-3 hours).
• In a blender or an electric stand mixer (or with an electric hand mixer), whip the 3 ounces cream cheese, 2/3 cup cream and 1/4 cup powdered sugar together until thick and creamy. Using a rubber spatula, gently fold this mixture into the chilled chocolate pudding until combined.
• Evenly spread the pudding mixture into the prepared graham cracker crust. At this point you can cover with plastic wrap and refrigerate for 1-2 days (the crust will get slightly soft if it’s made in advance but it is still delicious) or go ahead and top with the whipped cream mixture and refrigerate for an hour (up to 4 hours) before serving.
• For the whipped cream layer, whip the 1 1/2 cups heavy whipping cream and 1/4 cup powdered sugar together until soft peaks form. Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder – or whatever your heart desires. Serve chilled.

LIZ HAWKINS CREAM CHEESE PUMPKIN PIE

https://www.modernhoney.com/the-best-pumpkin-pie-recipe/

The best pumpkin pie recipe made with cream cheese and butter which makes it extra rich and creamy.

Course: Dessert

Cuisine: American

Keyword: pumpkin pie

Servings: 8

Author: Melissa Stadler, Modern Honey

Ingredients

Pumpkin Pie Filling:

• 1 - 8- ounce pkg. Cream Cheese softened
• 1 - 15 ounce can Pure Pumpkin Puree
• 1/2 cup Butter melted
• 2 teaspoons Vanilla
• 3 Eggs
• 3 1/4 cups Powdered Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Salt
• All-Butter Pie Crust Recipe

Homemade Whipped Cream:

• 2 cups Heavy Cream
• 1/2 cup Powdered Sugar

Instructions

1. Make pie crust recipe according to recipe directions. Find the recipe for an all-butter pie crust here. Let dough chill in refrigerator, tightly wrapped.
2. In mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese.
3. Add pumpkin and mix for another 5 minutes.
4. Add melted butter and vanilla and mix for 1 minute.
5. Add eggs one at a time, mixing well after each addition.
6. Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
7. Preheat oven to 400 degrees.
8. Place pie dough in a deep-dish pie pan.
9. Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
10. Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 - 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning.
11. Let chill in refrigerator for 4 hours.
12. Top with freshly whipped cream.

FALL HARVEST SALAD WITH SWEET MUSTARD DRESSING

A large salad with all the best fall flavors: pecans, pomegranates, Brussels sprouts, bacon, kale, goat cheese, and a delicious sweet mustard dressing. Perfect as a main dish or as a side – and a great item to bring to gatherings.

 Author Shannon Lyon | Plum Street

Ingredients

Sweet Mustard Dressing

• 4 tablespoons whole grain mustard
• 1/3 cup mayo
• 2 tablespoons sour cream or Greek yogurt (plain)
• 1/4 cup apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 cup maple syrup

Fall Harvest Salad

• 2 heads Kale
• 1 pound Brussels sprouts, sliced thin (slice each one into 3-4 slices)
• 6-8 strips cooked bacon, cut into small pieces, or crumbled
• 1 cup candied pecans (I started buying mine pre-candied to save time but you can sweeten them yourself if needed by cooking in a nonstick pan with a little maple syrup)
• 1 pomegranate, arils removed (or you can buy just the Arils, already removed)
• crumbled goat cheese
• olive oil
• salt

Instructions

Sweet Mustard Dressing

1. Whisk all dressing ingredients together. Store in the fridge for up to a week.

Fall Harvest Salad

1. Brussels Sprouts: Preheat oven to 425°F. In a medium-sized bowl toss cut Brussels sprouts with 2-3 tablespoons of olive oil. Once coated turn out onto large rimmed baking sheet. Sprinkle generously with salt and bake for 20-25 minutes until slightly charred. Remove and set aside.

2. Bacon: If you haven't cooked your bacon already, do that while the Brussels sprouts are baking. Pan fry the bacon until well cooked and set aside to cool on paper towels to absorb the grease.

3. Kale: Prepping your kale is an important step to it tasting great and helping it absorb some flavor. First start by cutting out all the veins of your kale leaves. Once those are removed, using a large chef's knife, slice your kale into thin strips. The thinner they are, the easier they will absorb the flavor. Place kale shreds into a large bowl and drizzle with 2 tablespoons of olive oil and 3 tablespoons of apple cider vinegar. Sprinkle with 1/4 teaspoon of salt.

   Then using clean hands, slowly start to massage the kale by grabbing large portions and squeezing together. Keep doing this for 3-4 minutes until the kale softens up and reduces in size by about half.

4. Build your salad. Start with the kale as the base, then add on the Brussels sprouts, the bacon, the pecans, then the pomegranates, and finally the goat cheese. Mix mustard dressing again, or shake, before using. Drizzle generously with the dressing and toss well. Top with a little more goat cheese before serving.

5. Enjoy!

JONNA’S CARAMEL APPLE THANKSGIVING PIE

 

1/4 cup sugar

3 Tbsp flour

1 tsp cinnamon

1/8 tsp salt

5 1/2 cups peeled apples

 

Crumb topping

1/2 cup brown sugar

1/2 cup flour

1/2 cup quick oats

1/2 cup butter

 

Crunch caramel topping

1/2 cup chopped pecans

1/3 cup caramel sauce

 

Oven at 375 degrees

 

Place pastry in 9 -inch deep pan and crimp the edges

 

Combine sugar, flour, cinnamon and salt. Toss the apples and place it all in the pie crust.

 

With pastry blender, combine crumb topping ingredients, sprinkle the topping over the apple mix. 

 

Bake pie for 20-30 minutes then cover with foil and bake for another 20 min until the apples are tender.

 

Remove pie from oven and sprinkle pecans and drizzle with caramel sauce.

 

 

 

PIE CRUST 

 

4 cups flour

1tbs sugar

2tsp salt

1 3/4 cup butter 

cut together 

 

Small bowl mix:

1 tbs vinegar

1 large egg

1/2 cup cold water

Beat and combine with butter mixture

Makes 4 crusts.....

 

 

SALTED CARAMEL

Ingredients

1 cup (200g) granulated sugar

6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces

1/2 cup (120ml) heavy cream

1 teaspoon salt

 

Instructions

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

 

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)

 

Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

 

Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Cranberry Salsa

http://allrecipes.com/recipe/141135/cranberry-salsa/

Pumpkin Pie

http://allrecipes.com/recipe/23439/perfect-pumpkin-pie/

Caramel Apple Pie by Jonna

Salted Caramel Sauce
https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

Jonna's Sweet Potatoes:

SWEET POTATO CASSEROLE  (The favorite at Thanksgiving!!) 4-6 sweet potatoes, baked and mashed (I use yams if I can find them) 1 c. sugar 1/3 c. butter, melted ½ c. milk 2 eggs, beaten 1 tsp. vanilla extract Topping: 1 c. grated coconut (sweetened flaked coconut) 1 c. pecans, coarsely chopped 1 c. brown sugar, packed 1/3 c. flour 1/3 c. butter Heat oven to 375’.  In large bowl, mix sweet potatoes, sugar, butter, milk, eggs, and vanilla until well combined.  Transfer the mixture into a 2-1/2-quart baking dish.   In a separate bowl, combine the topping ingredients with a pastry cutter or fork until crumbly.  Distribute the topping over the sweet potatoes.  Bake for 20 minutes or until lightly browned.  Serves 8-10.

Jane's Green Beans:

GREEN BEANS WITH ALMONDS AND THYME

INGREDIENTS

• 2 lbs of (fresh or frozen) green beans, trimmed
• 1/4 cup (1/2 stick) butter
• 1 Tbsp Dijon mustard
• 1 teaspoon garlic salt
• 2 Tbsp chopped fresh thyme
• 1/3 cup slivered almonds, lightly toasted

METHOD

1 Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.

Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.

2 Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.

Serves 8.

Pomegranate Orange Ginger Vanille FIZZ

for the vanilla ginger syrup
1 cup water
1 cup granulated sugar
1 vanilla bean
1 thumb-sized piece of fresh ginger

for the cranberry juice
6 ounces fresh cranberries
3/4 cup water

sugared cranberries
6 ounces fresh cranberries
1 1/2 cup granulated sugar
1/3 cup water

DIRECTIONS:

for the vanilla ginger syrup
Add the water and sugar to a small saucepan. Scrap the beans out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves. Simmer for 1 to 2 minutes, then set it aside to cool to room temperature. If you’re making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you’re using it as soon as it cools, remove the ginger and the pod. This will make about 1 cup of syrup – keep it stored in the fridge for a week or so.

Pumpkin Spice Chex Mix

Ingredients

• 1/4 cup brown sugar – used none
• 1 tablespoon pumpkin pie spice
• 1/4 cup butter
• 2 teaspoons vanilla
• 2 cups Cinnamon Chex™ cereal
• 2 cups Wheat Chex™ cereal
• 2 cups Honey Nut Chex™ cereal
• 8oz pecans – also used cashews

Steps

1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

1. Bake at 250 deg F for one hour, stirring every 15 minutes.  

Alternatively: Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. 

Store in airtight container.

Makes: 16 Servings

COOKS ILLUSTRATED THANKSGIVING ALL PURPOSE CORNBREAD

MATEO FAVORITE

1 ½ cups flour

1 cup yellow cornmeal

2 tsp baking powder

¼ tsp baking soda

¾ tsp salt

¼ cup light brown sugar

¾ cup frozen kernels thawed

1 cup buttermilk

2 large eggs

1 stick butter, melted and slightly cooled

Heat oven 400 degrees.  Spray 8 inch square pan with cooking spray.

Whisk flour, cornmeal, baking powder, baking soda, and salt in bowl, set aside.

In blender, process brown sugar, thawed corn kernels and buttermilk until combined about 5 seconds.

Add eggs and process until well combined (corn lumps will remain) about 5 more seconds.

With a spatula, make a well in center of dry ingredients folding dry into wet only a few turns to combine.

Add melted butter and continue folding until dry ingredients are just moistened.

Pour batter into prepared baking dish, smooth surface with rubber spatula.

Bake until golden brown and toothpick comes out clean 25-35 minutes.

Raspberry Pretzel Salad

2 C Pretzels crushed

3 T Sugar

3/4 C Butter, melted

Combine and press into a 9 x 13 pan.  Bake at 400 for 5 minutes.  Cool

completely.

8 oz Cream Cheese

1 small can crushed pineapple, very well drained

8 oz Cool Whip

Combine first two ingredients and then fold in the Cool Whip.  Spread on top of the cooled crust and refrigerate for at least an hour.  It must be cold before you can put the next layer on top.

2 small or 1 large box raspberry jello

1 large package frozen raspberries

Dissolve jello in 2 C. boiling water, add frozen raspberries.  Stir until syrupy and jello begins to thicken.  Sometimes I add a few frozen ice cubes to speed up the process.  Pour over cream cheese mixture and store in refrigerator.

Angie Ware loves this recipe which is like it but no pretzels

https://www.melskitchencafe.com/raspberry-ribbon-salad/

Pecan Tartlets 

Kelly Kimball

(makes 24 tartlets or 2 medium sized pies)

4 eggs

1 c. sugar

1/4 t. salt

1 c. dark karo

1/2 c. light karo

2 T. butter (melted and cooled)

1 t. vanilla

1 1/2 c. pecans per pie.  for tarltes  I think we used 5 or 6 nuts each.  Be generous!

2 pie crusts for pies, 3 crusts for tartlets.  I use any ready made dough that is made with pure butter. 

Beat eggs until bleneded, but not frothy; add sugar, karo, salt.  Blend in cooled melted butter and vanilla.  Pour over pecans that have already been placed in unbaked pie shells.  Preheat oven to 350 and turn down to 325 when you place in oven.  Bake pies for 40-60 minutes and tartlets 20-30

Melanie Herway Roasted Brussels Sprouts & Butternut Squash

3 cups Brussels sprouts, ends trimmed, yellow leaves removed

3 tablespoons olive oil

Salt, to taste

Roasted Butternut Squash:1 and ½ pound butternut squash, 

peeled, seeded, and cubed into 1-inch cubes 

(Yields about 4 cups of uncooked cubed butternut squash)

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Other Ingredients:2 cups pecan halves

1 cup dried cranberries

2-4 tablespoons maple syrup (optional)

Directions

Roasted Brussels sprouts:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

CRANBERRY SAUCE

12 oz cranberries

1 cup white sugar

1 cup orange juice (freshly squeezed)

Orange peel (finely grated)

Dissolve the sugar in the orange juice with orange peel, stir in the cranberries and cook until the cranberries start to pop about 10 minutes.  Remove from heat and place sauce in a bowl.  It will thicken as it cools.