RICH CHOCOLATE PUMPKIN TRUFFLES
Yield: 48 servings

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby’s Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Thanksgiving Recipe - Baked Cranberries

1 Quart Fresh (or frozen) Cranberries, washed, culled & drained (2 pkgs @ 12 oz. each)

1 to 1 ½ Cups Sugar

½ Cup Water

1. While culling berries, pierce each one with a needle to curtail bursting while baking

2. Place berries in a 3 quart round, shallow pyrex casserole dish & sprinkle with 1 cup sugar.  Toss to coat berries.

3. Make a hole in the center of the berries & pour water into hole.  DO NOT STIR.  Cover Casserole.

4. Bake @ 300º approx. 25 - 45 minutes or until tender.  DO NOT BAKE LONG ENOUGH FOR BERRIES TO BURST.  They should remain whole.

5. Drain off berries & reserve liquid.  Taste and if additional sugar is needed, add it to the  liquid.

6. Microwave liquid until THIN syrup forms.  I use a Qt. Pyrex measuring cup for this step.  WATCH CAREFULLY SO IT DOES NOT CARMALIZE.

7. Pour light syrup over berries.  If additional liquid is desired, cook 2 parts water to 1 part sugar to a thin syrup and pour over berries.

8. Chill well before serving so flavors marry.

Paula Deen’s Thanksgiving Southern Cornbread Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Yield: 6 to 8 servings

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten   Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil   Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings

Thanksgiving Recipes

Cranberry Ice

Lovely citrus lends flavor to tart cranberries in this refreshing sorbet
that can be served up for dessert, as a palate cleanser between meals or to
liven up turkey in place of cranberry sauce.

Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice

Cooking Instructions
1. In a large pot, add cranberries and enough water to cover. Boil until
cranberries begin to pop. Drain and put through a food mill placed over a
large bowl.
2. While still warm add sugar to dissolve in the warm berries. The amount of
sugar may vary depending on the tartness of the berries, so if you decide to
add more sugar remember that the mixture will be tarter when it has been
frozen.
3. After dissolving the sugar in the berries, stir in fresh squeezed orange
juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and
freeze overnight. Take out of the freezer 5-10 minutes before cutting.

Nutrition Facts Servings per Recipe: 12
Amount Per Serving
Calories: 173cal
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 44.8g
Fiber: 2.5g
Protein: 0.5g

More Recipes for Thanksgiving

Ingredients: 1 cup (2 sticks) butter, softened 1-1/4 cups powdered sugar 1 teaspoon vanilla extract 1/2 cup HERSHEY’S Dutch Processed Cocoa or HERSHEY’S Cocoa 1-3/4 cups all-purpose flour 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips Directions: 1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth. 2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet. 3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. About 4-1/2 dozen (2-inch diameter) cookies. NOTE: For more even baking, place similar shapes and sizes of cookies on same cookie sheet.

Christmas Spice Cake from Christmas Recipes

Christmas Recipes - Cake Recipes
Christmas Spice Cake Recipe
1 1/3 C. butter

1 3/4 C. sugar

4 eggs

2 t. real vanilla extract

2 1/4 C. flour

1 T. orange zest

2 t. baking soda

1 1/4 t. ground cinnamon

3/4 t. allspice

1/4 t. ground cloves

1/4 t. freshly grated nutmeg

1 1/2 C. grated zucchini

1 1/2 C. grated carrots

1 C. pecans, medium pieces

1 C. English walnuts, medium pieces

1/4 C. golden raisins

1/4 C. Thompson dark raisins

Orange Icing:

2 C. powdered sugar

water, as needed

1 t. orange extract

Preheat oven to 325° F.

Using a nonstick cooking spray, grease one large or two medium loaf pans. Line with wax paper and grease again.

Cream the butter and sugar until light and fluffy.

Add the eggs, one at a time, mixing thoroughly. Add the vanilla.

Sift the flour, orange zest, baking soda and spices together. Add to the butter mixture.

Add zucchini and carrots. Mix until just combined.

Stir in nuts and raisins.

Pour batter into the pan or pans and bake 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes before removing from the pan, then cool completely.

Sift the powdered sugar into a bowl. Mix 1 teaspoon water with orange extract. Add to sugar and mix thoroughly. Add water, if needed, 1/4 teaspoon at a time, until icing is of a spreadable consistency.

Spread over top of cooled cake.

Serves 12.

Famous Quotes

BUTTERSCOTCH CRESCENTS

1/2 cup HERSHEY’S Butterscotch Chips
1/4 cup MOUNDS Sweetened Coconut Flakes
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent dinner rolls
Powdered sugar

1. Heat oven to 375°F.

2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.

Spice Buttermilk Muffins

Ingredients
Batter:
1 cup (225 ml) sugar
1/2 cup (125 ml) butter
2-1/2 cups (600 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) cinnamon
3/4 cup (175 ml) plus 1 tbsp (15 ml) buttermilk
Topping:
1/2 cup (125 ml) sugar
1 cup (225 ml) walnuts, chopped
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) nutmeg

Preheat oven to 375 degrees (200 C.).

In mixing bowl cream together butter and sugar with electric mixer. Add eggs and beat once more.

Sift flour into separate bowl together with baking soda, nutmeg, and cinnamon. Add flour mixture and buttermilk to the first mixture, at low speed, alternating wet and dry.

Grease muffin tins and pour batter. Sprinkle nut topping on each. Bake 10 to 15 minutes

Dark Chocolate Frosting

Ingredients
3/4 cup (175 ml) margarine (stick type)
3 cups (700 ml) granulated sugar
1 cup (225 ml) evaporated milk
1 12 oz (336 grm). pkg. semisweet real chocolate chips
1 7 oz (196 grm). jar Kraft marshmallow creme
1 tsp (5 ml). vanilla

Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips until melted.
Add marshmallow creme and vanilla; mix well.
Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.

Pumpkin-Raisin Bread

vegetable cooking spray
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
8 ounces canned pumpkin puree
1/2 cup plain low-fat yogurt
2 1/2 tablespoons vegetable oil
1 egg
1 egg white
1 cup raisins

1. Heat the oven to 350°F. Spray a 9×5 inch loaf pan with vegetable cooking spray and lightly flour.

2. Combine the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, allspice and salt in a large bowl.

3. Combine the pumpkin puree, yogurt, oil, egg and egg white in a medium bowl and mix well. Add the wet ingredients to the dry, along with the raisins and mix briefly. Do not over blend.

4. Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes.

5. Transfer the bread to a wire rack and cool slightly. Remove the loaf from the baking pan and cool completely before slicing.

This recipe can be made ahead and stored in an airtight container for up to one week. This bread can be frozen. Once the bread is completely cool, wrap well and freeze for up to three months.