Thanksgiving 2015 ~ Giving Thanks

Thanksgiving is one of my favorite Holidays ~ a time to gather with family and to give thanks for all the blessings received over the past year.

I generally host Thanksgiving dinner for my siblings and their families ~ leaving Christmas for my oldest sister ;o)  The host prepares the turkey and dressing, ham, mashed potatoes and gravy, and guests bring a side dish or dessert. 

One of our Thanksgiving traditions is for each person to share something for which they are especially thankful.

This year, we watched a "surprise" family photo slideshow that played to the songs of, "The Times of your Life" (Paul Anka) and "In my Life" (The Beatles), which brought back many memories ~ and more reasons for being thankful...

I hope your Thanksgiving was delightful too! Check out some of our family Holiday recipes under the "Holiday Menu Items" ~ with more to come.

"In everything give thanks for this is the will of God in Christ Jesus."

Refrigerator Potato Rolls

I've made these homemade rolls for Thanksgiving the past 20+ years. Most of the preparation can be done the day before. I love the 3 shapes; crescents with butter; snails with poppy seeds and figure eights with sesame seeds. It wouldn't be Thanksgiving without these tasty and beautiful rolls! 

Yield: 36 rolls 

Ingredients

• 1/2 cup unseasoned warm mashed potatoes
• 1 1/2 cups warm water (105-115 F)
• 2 pkgs active dry yeast
• 1/2 cup sugar
• 1 Tbsp salt
• 2 eggs
• 1/2 cup unsalted butter, softened
• 6 1/2 cups unsifted all-purpose flour
• Melted butter, or 1 egg, beaten with 2 Tbsps water
• Poppy and/or sesame seed

Recipe

1. Prepare mashed potatoes for 1/2 cup, omitting salt and butter. Poor warm water into a large bowl. (First rinse bowl in hot water.) If possible, check temperature; should be 105 - 115F. 
2. Sprinkle yeast over water; add sugar and salt, stirring with wooden spoon until completely dissolved. Let stand a few minutes; the mixture will start to bubble slightly.
3. Add 2 eggs, softened butter, warm mashed potatoes and 3 cups flour. With portable  electric  mixer at high speed, beat just until smooth. Add 2 cups flour, beating with wooden spoon until flour is incorporated in dough. Add remaining 1 1/2 cups flour, mixing with hands until the dough is smooth and stiff enough to leave sides of pan. (This takes place of kneading to develop the gluten in flour.) 
4. Brush top of dough with 1 Tbsp melted butter; cover with wax paper and dish towel. Let rise in refrigerator 2 hours, or until double in bulk. Remove from refrigerator.
5. Punch down with fist. Cover and refrigerate. Dough can be refrigerated from one to three days, punching it down once a day. About 2 hours before serving, remove dough from refrigerator; shape.
6. For crescents, remove 1/3 dough from refrigerator. On lightly floured pastry cloth, divide dough in half. With rolling pin covered with lightly floured stockinet, roll each half into a 10" circle. Brush with 1 Tbsp melted butter. Cut into 6 wedges. Starting at wide end, roll up each wedge toward the point. Place on greased cookie sheet, 2" apart, point side down. 
7. Curl ends inward slightly. 
8. For figure eights, and snails, remove balance of dough from refrigerator. On a slightly floured surface, with palms, roll into 2 12" rope. Divide each into 12; roll each into a 12" strip. 
9. For figure eight, on greased cookie sheet, pinch ends together and twist once into an 8.
10. For snail, press one end of strip to grease cookie sheet; wind strip around itself; tuck other end underneath. 
11. To bake: Cover with towel; let rise in warm place until double in bulk - about 1 hour. Preheat oven to 400 degrees. Brush with butter; or with egg if sprinkling  with seeds. Bake 12 minutes or until golden. Serve warm.

~The McCall Publishing Company

Old Fashioned Bread Stuffing

This recipe is from my sister's mother-in-law and is a hands-down favorite with my family! Dot would tell us to add enough broth until we think we've added enough, and then add a little bit more (we like our dressing moist ;o)

Ingredients

• 1 loaf white bread, dried out and cut into 1" pieces
• 1/2 cup butter
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cups homemade turkey broth (see below) or low sodium chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg, slightly beaten

Turkey Broth Ingredients

• 1 quart water
• 1 carrot, peeled
• 1 stalk celery, trimmed
• 1 yellow onion, skin removed and cut in half
• 2-3 whole peppercorns
• Bay leaf
• Salt and pepper to taste

1. If bread has not been dried out, arrange bread in single layer on baking sheet and bake at 275 degrees until dried out, about one hour.  Keep oven temperature at 275 degrees. 
2. Break up bread into 1 inch pieces; place in a large bowl and set aside.
3. If making homemade broth: Bring water to a boil in a medium sauce pan. Add turkey giblets, neck, carrot, onion with peppercorns inserted into middle , bay leaf, salt and pepper, and simmer for about two hours. Pour broth through strainer and into a bowl. If desired, reserve giblets and meat from neck; chop and return to broth (or save giblets, meat from neck, carrot, celery and onion for gravy; see tip below). 
4. Add butter to a large skillet, and sauté celery and onion over medium-high heat, about 10 minutes, or until softened.
5. Pour slightly-beaten egg over bread; add celery and onion mixture and seasonings to bread mixture; stir with wooden spoon until blended well.
6. Add broth and toss until fully incorporated.
7. Spoon dressing into a 2-quart glass baking dish coated with cooking spray. Add a bit more broth, if you desire a very moist dressing. Sprinkle top with additional salt and pepper, if desired. Bake covered at 275  degrees for 2 hours. Take cover off the last 15 minutes.

Tips 😏: 

• Chop vegetables and place all pre-measured ingredients in a plastic bag the day before to save time on cooking day.
• Double broth recipe and use half for gravy; chop cooked giblets and puree the vegetables; add to broth reserved for gravy.

Pie Crust 101 ~ For 1-Crust and 2-Crust Pies

I received my first cookbook from my sister in law at a bridal shower (many many years ago ;o) It's The New McCalls Cookbook. The first chapter is titled, "Introduction to Cooking" and includes about a dozen fully illustrated recipes. Nearly all of these recipes ended up being my no-fail standbys. This pie crust recipe ~ and the apple pie recipe you'll find under the "desserts" tab ~ are two of those recipes. I think pie crust made from scratch makes a pie extra special!

Ingredients for 2-Crust Pie

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 4 - 5 tablespoons ice water

Ingredients for 1-Crust Pie

• 1 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon shortening
• 2 to 2-1/2 tablespoons ice water

1. Mix flour and salt together until fully incorporated in medium bowl.
2. With pastry blender, or 2 knives, using a short cutting motion, cut in shortening until mixture resembles cornmeal.                                             
3. Quickly sprinkle ice water, 1 tablespoon at a time, over all of pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together and not sticky.
4. Shape pastry into ball. Divide in half; flatten each half with palm of hand.  (If not using immediately, wrap in waxed paper and refrigerate until ready to use.).                               
5. To make bottom crust: On lightly floured surface, roll out half the pastry to an 11" circle, rolling with light strokes from center to edge and lifting rolling pin as you reach edge. As you roll, alternate directions, to shape an even circle.      
   
6. If rolled pie crust is too irregular in shape, trim off any bulge and use to patch up any needed area. Lightly moisten pastry edge to be filled in and gently press patch in place. Smooth seam with several light strokes of the rolling pin.
7. Fold rolled pastry in half; carefully transfer to pie plate, making sure fold is in center.
8. Unfold pastry, and fit carefully into pie plate. Do not stretch pastry. Trim  crust to edge of pie plate. 
9. Turn prepared filling into bottom crust.
10. To make top crust, if making a 2-crust pie: Roll out remaining half of pastry to an 11" circle.
11. Fold in half; using sharp knife, make several cuts near center for steam vents.
12. Carefully place pastry on top of filling, making sure fold is in center; unfold.
13. Trim top crust 1/2" beyond edge of pie plate. Fold top crust under bottom crust; press gently together, to seal. Crimp edges decoratively. 
14. Sprinkle lightly with sugar, if desired. 

For a lattice pie crust, cut top dough circle into even strips and weave strips in and out. Press strip ends into bottom crust and crimp edge.

Butter Bean Salad

Yield: 2 servings

Pesto Ingredients

• 1/2 cup pine nuts
• 2 big handfuls of fresh basil leaves
• 5 Tbsps olive oil
• 2 cloves garlic
• 1 lemon
• Salt and pepper

Salad Ingredients

• Handful of pumpkin seeds
• 2 cans butter beans
• 1 bag arugula and/or baby spinach
• 2 handfuls of pomegranates 
• Olive oil
• 2nd lemon

Start by making the pesto. Peel garlic and then add garlic and all pesto ingredients into a food processor and blend until smooth. Set aside.

Drain and rinse the beans and then place in frying pan with the pesto and sauté until warm, two - three minutes.While they cook, squeeze the 2nd lemon over the beans and add more black pepper.

Add arugula and/or spinach, pumpkin seeds and pomegranates to your plate, drizzle with olive oil and then add the beans on top.

~deliciouslyella.com

Thumbprint Cookies

Yield: 3 1/2 dozen

Ingredients

• 1 cup shortening
• 1/2 cup brown sugar
• 2 egg yolks (save whites)
• 1 tsp vanilla extract
• 2 cups flour
• 1/2 tsp salt
• 1 1/2 cups walnuts or pecans, finely chopped

Preheat oven to 350 degrees. Mix shortening, sugar, egg yolk and vanilla thoroughly. Sift flour and salt together and stir into shortening mixture; mix thoroughly.

Roll into 1" balls. Dip into slightly beaten egg whites. Roll into finely chopped nuts. Place cookies 1" apart on  ungreased cookie sheet.

Press thumb in center of each.

Bake 8-10 minutes. After completely cooled, place a bit of tinted icing into each thumbprint. (See buttercream frosting recipe.)

Pecan Tassies

Yield: 4 dozen 

Ingredients

• 1 cup unsalted butter, softened
• 2 3-oz softened cream cheese
• 2 cups flour
• 2 cups nuts, chopped

Cream together softened butter and cream cheese. Add flour and blend well. Work with fingers into a smooth dough. Place 1/2" ball of dough into miniature tart pans lined with paper cups. Press with fingers to line bottom and sides of pan.

Filling

• 2 eggs
• 1 1/2 cups brown sugar
• 2 Tbsp butter, melted
• 1 tsp vanilla extract

Beat eggs; add other ingredients and blend well. Place 1/2 tsp chopped pecans into dough lined paper cups. Spoon 1 tsp filling over nuts and top with another 1/2 tsp chopped pecans. Bake at 350 degrees for 20 minutes.

Mini Cheese Cake Cups

Yield: 3 dozen

Crust Ingredients

• 4 ounces vanilla wafers
• 1 tablespoon granulated sugar
• 1 tablespoon unsalted butter, softened

Filling Ingredients

• 2 8-oz pkgs cream cheese
• 1/2 cup sugar
• 1 tsp vanilla extract
• 3 eggs

Topping Ingredients

• 1/2 pint sour cream
• 3 Tbsp sugar
• 1 tsp vanilla
• Marachino cherries

Preheat oven to 350 degrees.

Crust:
Grind fine vanilla wafers and mix with sugar and butter. Put 1 tsp into miniature tart pans lined with paper cups.

Filling:
Beat cream cheese, 1/2 cup sugar and 1 tsp vanilla, add eggs and mix well. Put 1 tablespoon of filling on top of each cup of crumbs, bake in preheated oven for 15 minutes, or until the tops start to crack. Remove pans and increase oven temperature to 450 degrees.

Topping:
Mix sour cream, 3 Tbsp sugar and 1 tsp vanilla. After cheese cakes have cooled slightly, put 1 teaspoon of topping on top of each. Bake for 5 minutes at 450 degrees, place maraschino cherry half on top. Requires refrigeration.

~adopted by John Sesonsky

Nut Crescents

Ingredients 

• 1 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 Tbsp water
• 2 cups all-purposes flour
• 1/2 cup pecans, chopped
• Sifted powdered sugar

Cream butter, sugar, vanilla and water. Stir in flour and nuts; mix well. Shape into crescents (see note below). Place on ungreased cookie sheet. Bake at 350 for 15-20 minutes. Cool on rack; roll in powdered sugar. Makes 50-60 cookies.

Note: To form into crescents, form into 1" ball with palms of hands, roll each into 2" long roll. Place on cookie sheet and curve to make crescents.

Biscotti (Hazelnut)

Yield: 2 dozen

Ingredients

• 3 Tbsp light olive oil
• 1 egg, lightly beaten
• 1/3 cup hazelnuts, toasted, skinned and coarsely chopped
• 3/4 cup all-purpose flour
• 1/4 cup firmly packed light brown sugar
• 2 Tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray, set aside.
2. In a small bowl, combine oil and eggs until well blended.
3. In a large bowl, combine hazelnuts, flour, sugars, cinnamon, baking powder and salt. Stir in the egg and oil mixture to form a dough, kneading by hand as needed.
4. Form into 9 x 3 x 1/2" log and place on cookie sheet. Scoring logs will make it easier to cut.

Bake for 20 minutes.

Remove from oven and place on wire rack, cool slightly, about 20 minutes.

Return to oven and bake an additional 10 minutes.

Slice diagonally into 1/2" slices and place back on cookie sheet cut side down.

Reduce oven temperature to 330 degrees and bake an additional 15 minutes.

Cool completely on wire rack.

~The Best Life Diet/Bob Greene

Sweet Potato & Carrot Mash

Serves 4 

Ingredients

• 4 medium sweet potatoes
• 1 1-lb bag of carrots
• 2 Tbsp olive oil
• 1 tsp dried parsley, 1/2 tsp thyme, and 1/2 tsp basil

Peel sweet potatoes and carrots and cut into chunks. Steam vegetables for 40 minutes, or until very soft. Remove vegetables from stove and use potatoe masher to mash potatoes; add olive oil, mixed herbs, salt and pepper until thoroughly combined. 

~adapted from deliciouslyella.com

Granola Cereal

The cinnamon and spices make this delicious!

Ingredients

• 3 1/2 cups rolled oats
• 2 cups raw mixed nuts, chopped
• 1 cup raw sunflower and/or pumpkin seeds
• 1 cup unsweetened coconut, shredded
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 6 Tbsp butter or coconut oil
• 1/2 cup honey
• 2 tsp pure vanilla extract

1. Preheat oven to 250 degrees; line 13" by 18" baking sheet with parchment paper and set aside.
2. In large bowl, mix together oats, nuts, seeds, coconut, spices and salt until well combined.
3. In small pot over low heat, combine butter and honey and simmer until melted; add vanilla.
4. Pour wet ingredients over dry ingredients and mix together thoroughly.
5. Spread granola mixture onto baking sheet so evenly distributed and bake for 75 minutes.
6. Let granola cook completely before breaking into pieces. Serve as snack or as a cereal with milk or yogurt. Stop in airtight container at room temperature for up to 2 weeks. 

~100 Days of Real Food, Lisa Leake

  

Dr. Fuhrman's Famous Anti-Cancer Soup

Serves 10

Ingredients:

• 1 cup dried split peas
• 1 cup dried beans (any variety)
• 4 cups water
• 4 medium onions, chopped
• 6-8 medium zucchini, cut in 1" pieces
• 3 leek stalks, coarsely chopped
• 2 bunches kale, collard or other greens, tough stems and center ribs removed, roughly chopped (about 12 ounces)
• 5 pounds carrots, juiced (5-6 cups juice)
• 2 bunches celery, juiced (2 cups juice)
• 2 tablespoons Mrs. Dash original blend salt-free seasoning
• 1 cup raw cashews
• 8 ounces fresh mushrooms, sliced

Directions:

1. Wash and prepare vegetables.
2. Place split peas, beans, and water in large pot; bring to a boil, then simmer for 30 minutes. Add onions, zucchini, leeks and kale to pot; add carrot and celery juices and Mrs. Dash seasoning.
3. Place split peas, beans, and water in very large pot; bring to a boil, then simmer for 30 minutes. Add onions, zucchini, leeks and kale to pot; add carrot and celery juices and Mrs. Dash.
4. Stir until thoroughly combined and bring back to a boil. Reduce heat and simmer until veggies are soft, about 40 minutes.
   Remove 2 cups of soup liquid; using a high-powered blender or food processor, blend the liquid with cashews. Return the creamy mixture to the pot. Add mushrooms and simmer additional 30 minutes.

~ adapted from Dr. Fuhrman

Cream Cheese Icing

Ingredients

• 1/2 cup butter (room temperature)
• 1- 8 oz cream cheese (room temperature)
• 4 cups confectioners  sugar
• 1/4 tsp butter flavoring
• 3/4 tsp vanilla
• 1 cup chopped pecans

Cream butter and cheese. Add sugar and flavoring and beat until creamy.

Spread icing on completely cooled cake and sprinkle with chopped nuts.

Minestrone Soup

This recipe is a keeper! The Italian sausage and fire roasted tomatoes are a perfect pair. I don't think I've served this soup to anyone that hasn't asked for the recipe. The soup is packed with meat, beans, veggies and pasta, so can definitely serve as a main entree. When served with salad and a hearty bread, it's a totally satisfying meal.

Ingredients

• 1 - 1 1/2 lb Italian sausage in casings
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons olive oil 
• 3 cans (14 1/2 oz) fire roasted tomatoes, chopped or sliced style
• 1 1/2 tablespoons dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 cans (10 1/2 oz) Campbell's beef consommé soup (not bouillon)
• 2 consommé cans water
• 3 stalks celery, chopped
• 2 cups cabbage, thinly sliced 
• 2 cups frozen corn
• 2 cups frozen french style green beans
• 1 cup angel hair pasta

Directions:

1. Wash and prepare vegetables. Set aside.
2. Remove sausage from casings. In a large pot, cook sausage, garlic and onion over medium-high heat, stirring occasionally, until sausage is fully cooked.
3. Add tomatoes, broth, water, basil, oregano and bay leaf, and cook over medium-high heat. Bring to a boil; reduce heat to low and simmer 1 hour.
4. Add vegetables, except green beans, and simmer an additional 15 minutes. Add green beans and simmer an additional 30 minutes. Add pasta last few minutes. Remove bay leaf before serving.

~ Adapted from friend L. Fresco

Butter Cream Frosting

Ingredients

• 1 lb powdered sugar
• 1/4 teaspoon salt
• 4 tablespoons milk
• 1 teaspoon vanilla
• 6 tablespoons butter, softened

Cream together all the frosting ingredients until smooth. Spread on cooled cookies or cake.

Sugar Cookies

Oven: 350 degrees 10-12 minutes

Ingredients

• 4 1/2 cups sifted flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 1/2 cups sugar
• 1/2 cup shortening 
• 1/2 cup butter, softened
• 1 tsp vanilla 
• 3 eggs , slightly beaten

Recipe

Mix together dry ingredients; except sugar; set aside. Cream shortening, butter and sugar; add eggs and vanilla and mix until combined. Add dry ingredients and mix until fully incorporated. Roll on lightly floured pastry cloth. Use cookie cutters as desired. Place on cookie sheet and bake at 350 degrees for 10-12 minutes, or until lightly browned. 

After completely cooled, decorate with "Butter Cream Frosting".