These are some favorite Thanksgiving recipes.

No Roll Pie Crust Dough

From Bon Appetit

Makes one 10 inch pie crust

3/4 c. unsalted butter
1/4 c. sugar
1 T powered sugar
2 c. flour

Melt butter. Add sugars and stir. Add flour and stir. Spray pie plate with Pam. Press dough into plate. Refrigerate at least 30 min.

Heritage Pumpkin Pie
From Bon Appetit
Makes one 10 inch pie

1 1/2 c. canned evaporated milk (one can)
1 c packed br. sugar
1 can pumpkin
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground nutmeg
2 large eggs-beaten
1/4 c. pure maple syrup

Stir milk and sugar in heavy saucepan over low heat until sugar dissolves. Cool slightly. Using electric mixer, beat pumpkin, cinnamon, salt, ginger and nutmeg in large bowl to blend. Add milk mixture and beat one minute, stopping occasionally to scrape down sides of bowl. Add eggs and beat well. Add maple syrup and beat one minute. Pour into crust. Bake at 375 in the center of the oven for about 50 min. I think baking for about 65-70 at 350 might be better. I might try 425 for 15 minutes then 350 for 40-50 minutes.  This makes a very large pie and will not fit into a 9 inch pie plate.

To decorate pie with leaves, make 1/2 recipe of no roll pie crust dough. On floured surface, roll dough to 1/8-inch thick. Cut out with cookie cutters in leaf shapes. Brush the rim of the crust with water to moisten. Place leaves around moistened outside edge of pie, pressing gently to secure. Leaves can be in a side-by-side or an overlapping pattern. Cover leaves carefully with foil to prevent over browning while baking. Foil can be removed the last few minutes of baking to brown leaves if needed. Bake a few leaves on a cookie sheet for 5-8 minutes. Place these in middle of pie after baking pie and after the leaves and pie have cooled.

Cranberry Fool

1-16 oz. can cranberry jelly
1 t. almond extract
1 T. grated orange peel (optional)
1 c. heavy cream, whipped and sweetened to taste or 1-8 oz container of Cool Whip (can add up to 1/2 c. more cream if desired)

Mix together the first three ingredients with an electric beater or in a blender (recommended) until smooth. If using a blender, spoon cranberry jelly mixture into a bowl. Fold in 1/2 cup of whipped cream or Cool Whip to lighten. Fold in rest of whipped cream or Cool Whip. Fill parfait or dessert dishes. Chill until set. Garnish with whipped cream and orange slice. May also be used at room temperature as a fruit dip.

Cranberry Orange Relish

12 oz. fresh cranberries, rinsed and drained, about 3 c.
1 unpeeled orange, washed, cut into eighths and seeded
1 cup sugar

Place half the cranberries and half the orange slices in a food processor and process until evenly chopped. Do not over pulse. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Add sugar and stir. Let stand at room temperature until sugar dissolves, about 45 mins. Best if it is made the day before. Can make up to one week ahead. Store in refrigerator. Makes 3 cups.


Lindsay said...

Your thanksgiving menus are so yummy!

Susan said...

I make this same recipe. However, mine also has cherry jello and water added to it.

Taryn said...

You make the best Thanksgiving dinner.