Thanksgiving Recipes Carnival of the Recipes

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

Thanksgiving Recipes - SWEET POTATO BISCUITS

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.

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.

Pumpkin Creme Caramel

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

Mulled Cider

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

Halloween Recipes

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.

Baked Apples with Raisin-Nut Stuffing and Caramel Sauce

8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish

Caramel Sauce
1/2 cup sugar
1 cup hot water

1. Preheat the oven to 350°F.

2. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler.

3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple.

4. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through.

For the caramel sauce:

5. Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes.

6. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools.

7. Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint.

Serving Size: 1 apple with sauce

Apple Pie Coffee Cake

1 (18.25 ounce) box spice cake mix
1 (21 ounce) can apple pie filling
3 eggs
3/4 cup regular or fat-free sour cream
1/4 cup water
2 tablespoons vegetable oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon

Glaze:
2/3 cup confectioners’ sugar
2 teaspoons whole or fat free milk

Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling.

In a mixing bowl, combine eggs, sour cream, water, oil, extract and
remaining cake mix and pie filling. Beat on medium speed for 2 minutes.
Pour half of the batter into a 10-inch fluted tubepan coated with
nonstick cooking spray.

Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over
batter. Spoon reserved pie filling over batter to within 3/4 inch of
edges; top with remaining batter.

Bake at 350 degrees F for 40-50 minutes.

Chunky Apple Cake

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples

BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs,one at a time,

beating well after each addition. Combine the flour, cinnamon,nutmeg,salt and baking

soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in

apples until well combined. Spread into a greased 13-in. x 9-in. x 2-in. baking dish.

Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when

lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan,

combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually

add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the

heat. Serve with cake. (12-14 servings)

Cranberry Apple Bread

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups peeled, chopped apples
3/4 cup sugar
2 Tablespoons vegetable oil
1/4 cup Egg Beaters (egg substitute)
1 cup fresh cranberries
1/2 cup chopped walnuts

Mix flour, baking powder, cinnamon and soda. Set aside. Mix apples,
sugar and oil in medium bowl. Stir in Egg Beaters. Add flour mixture,
just until moistened. Batter will be thick. Stir in cranberries and
walnuts. Spread into a greased 8-1/2 x 4-1/2 x 2 1/2 loaf pan. Bake at
350° for 1 hour or until toothpick comes out clean.