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.

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

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

The Thanksgiving Edition of the Carnival of the Recipes is up at BBQ General

Lots of variety and plenty of good food to keep you cooking all day long.

Carnival of the Recipes: 2006 Thanksgiving Edition

Makes 16

1 1/4 cups whole wheat pastry flour
½ cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine
1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tablespoons honey (or other sweetener)
1/2 cup finely chopped walnuts or pecans

Preheat the oven to 425 º
 
In a mixing bowl, sift together the flours, baking powder, and salt. Work
the margarine in with a pastry blender or the tines of a fork until the
mixture resembles a coarse meal. Add the apple juice, sweet potato, honey,
and nuts, and work them in to form a soft dough.
 
Turn the dough out onto a well-floured board and knead in just enough extra
flour to make the dough lose its stickiness.
 
With floured hands, divide the dough into 16 equal parts. Shape into small
balls and arrange on a lightly oiled cookie sheet, patting them down a bit
to flatten.
 
Bake for 12 to 15 minutes, or until a toothpick inserted into the center of
one tests clean.  Transfer the biscuits to a plate and serve hot.

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.

For the caramel base:
3/4 cup super fine sugar
3 tablespoons water

For the flan:
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract

1. Preheat the oven to 350°F.

For the caramel base:

1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.

2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.

3. Immediately pour into a 9″ baking dish.

For the flan:

1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.

2. Add the dry ingredients and blend well.

3. Pour the mixture into the prepared baking dish.

4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.

5. Bake for 1 hour or until the flan is set.

6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.

7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.

Serving Size: 1/10th

6 cups apple cider
3 whole allspice berries
3 whole cloves
6 cinnamon sticks
1 navel orange, peeled and quartered
1 navel orange, unpeeled

1. Combine the cider, allspice berries, cloves, cinnamon sticks and the peeled, quartered orange in a saucepan and bring to a boil. Turn the heat down and let the mixture simmer for 5 minutes.

2. Slice the remaining orange into half moons.

3. Strain the cider and ladle it into warm mugs. Garnish each mug with a cinnamon stick and a fresh orange slice.

Serving Size: 1 mug

Pumpkin Crunch

1 box yellow cake mix (without pudding)
1 large can pumpkin
1 can evaporated milk
3 eggs
2 sticks real butter, melted (use what ever)
1 cup sugar
1tsp. cinnamon
1 cup chopped nuts (opt)

Mix pumpkin, milk, eggs, sugar and cinnamon.
Spray pan with cooking spray.
Pour pumpkin mixture into pan. Sprinkle cake mix over batter. Pat down.
Drizzle with butter. Bake 350 for 1 hour. Let stand 2 hours.
Serve with ice cream or Cool Whip.