Baseball's over - let's talk Thanksgiving

We are actually doing something we've never done for Thanksgiving before. We are driving to Palm Springs to play baseball My children are young so we've always done the traditional but this year we are driving 9 hours down south. Dontcha just love California? I hope all have a blessed Thanksgiving. I'd like that pie recipe though. Baking is one of my favorite things.

BBfam - Baseball over Thanksgiving sounds great to me! Have a great trip down south...

Here's the recipe for Kahlua Pumpkin Pie:

9 inch unbaked pie crust
1 cup undiluted evaporated milk
½ cup packed light brown sugar
¼ cup Kahlua
¼ cup light corn syrup
1 ½ teaspoon pumpkin pie spice
½ teaspoon salt
2 large eggs, beaten
1 ½ cup canned pumpkin

Preheat oven to 450 degrees. Prepare pie shell. Beat milk, sugar, Kahlua, corn syrup, spice and salt together until blended. Stir in eggs and pumpkin until mixture is smooth. Bake pastry shell in 450 degree oven until it begins to brown slightly. Stir filling. Pull oven rack part way out and slowly pour pumpkin mixture into shell. Reset heat control to 325 degrees and continue baking until filling is barely set in center; about 40 minutes. Cool pie on wire rack. Serve with Kahlua Cream Topping

Kahlua Cream Topping

Beat 1 cup whipping cream with 1 tablespoon powdered sugar and 1 tablespoon Kahlua just until stiff. Turn into serving bowl and drizzle 1 tablespoon Kahlua on top.

I can attest to how great that Kahlua Pumpkin Pie recipe is.....I made it last year after getting the recipe from URKMB. Thanks for reminding me about it....I'll have to make it again.

Not so much a Thanksgiving DAY tradition...rather the day after. A very LOW-CAL treat we ALWAYS have for dinner is fried left-over stuffing. Of course, it HAS to be fried in bacon fat until nice and crisp...then pour gravy over it, and cranberry sauce on the side. NOT the home-made kind...but right out of the can with the ridges on it. We always complained mightily if anyone tried to bring REAL cranberry sauce to the Thanksgiving table! My arteries are clogging just thinking about this! But we've done this since I was a little kid.

URKMB,

That pie sounds yummy and I think we will have to try it this year, although my family is VERY traditional and might have a problem with me messin' with the pumpkin pie. But it reminds me of another recipe shared a while back, involving measuring out assorted quantities of wine, etc., that somehow seemed to keep finding its way into the cook. Was it FutureBackMom who originally shared that one?

P.S. I like your new signature quote. Robert Frost was a very wise poet.

MN-Mom ...

I am sure that wasn't me ... I have a reputation for only passing on wholesome and socially beneficial information

Our thanksgiving will be interesting this year, to say the least ... if daughter-in-law's family spends the day with us as they have the past 2 years, son and wife will be with us the whole day. If her folks go with their extended family, we will only see the kids for either dinner or dessert. (Guess which scenario I am hoping for?)

Also, hubby's sister and husband will be here for Thanksgiving this year instead of Christmas (yes, that was a sigh of relief from me ...) and of course AJ's 2 grandmas and his grandpa who is now living in assisted living residence for Alzheimer's.

We are very very traditional ... no "funny" foods at all (I think MN-Mom and I are alike there) and the few of us who eat cranberry sauce must also have it from the can with the ridges still showing. (But it is getting harder to get that sauce out of the cans with the pop tops. I used to use one end to push the sauce through the can so as not to distrupt the ridges but you can't open both ends now )

I know some of us can get to Albertson's grocery, and the store brand is still in a regular can and I can attest that ridges still come out intact. I can't believe I am reading about how the ridges must be on the cranberry sauce because I think they should be there, too. Cracks me up.

Thanksgiving will be the usual quickie 'cause we work in the casinos that never close up. I get up early, and cook a VERY traditional Thanksgiving dinner. My girls, 11 and 12 years old, help me get things together. Throughout the day we talk a lot about the reason for the special day- about feeling thankful and mentioning those special things we have. My son, who is away at college, used to help in the morning while I was still sleeping. He won't be here this year, this is the first Thanksgiving without him. He is in Oklahoma and will be coming home for Christmas and him flying for 2 holidays is mucho $$$

We are going over to my sister's in Bakersfield on Sunday to have an extended family gathering with my cousin and family that lives in Anaheim. This will be a special day.

Thanks, URkillingMe, I think this will be a most enjoyable thread to read as the days go by.

UKMB - Great idea.

Cranberry in can here as well! We have always left Thanksgiving as our travel holiday often going to family's in Indiana or Alabama. We never go anywhere on Christmas - it's a stay at home. Still not sure what we're doing this year. With son being off at college, I thought he might prefer to stay here in KY this year.

Last year, someone mentioned "buckeyes". Some other posters had never heard of them, so thought I'd share this recipe - they're a candy kinda like Resse cups.

Two sticks melted butter
Two boxes of confectionery sugar
Three cups plain peanut butter (I always use Jiff - choosy mother!)
Three teaspoon vanilla

Mix butter and peanut butter, then add sugar and vanilla. Let sit in frig two hours or until firm - take out - make mixture into balls and put onto large greased flat pan and leave in frig overnight. Take out and dip into chocolate.

Chocolate
About a 1/3 of a block of paraffin to one 12 oz chocolate semi sweet pieces.

Melt paraffin while stirring over low heat. Then gradually add chocolate into melted paraffin, stirring until morsels are melted.

Take toothpicks (I actually take a plastic fork and break off all but one tong - gives you more of a handle) and dip into chocolate mixture (only half way up on each ball).

I store in fridge or cool place. Gives you lots of candy to share. They're easy to make - just a bit time consuming. I promise though - everyone will love 'em!

From the land of OceanSpray...is there any other kind of cranberry sauce to eat...of course it must have ridges...I do now slip a butter knife along side the inside of these new cans and if done gently enough it can loosen the contents without disrupting the ridges....

PHEWWWWW! Sigh of relief! I sincerely thought I was going to get blasted for saying we ONLY eat the Ocean Spray Cranberry Sauce out of the can. After all....if it doesn't have the ridges in it....how do you know where to slice it?????

Also, I keep to the "basic" dishes at Thanksgiving, but am ALWAYS experimenting with them. Our family's new favorite stuffing includes dried cherries, pecans and a little sausage. We also have a family "must have" that is from my husband's side of the family called "Oysters Cormier"....sort of an oyster stuffing done in casserole fashion. Coming from Pennsylvania Dutch land, we have to have Potato Filling (which I am not that keen on). Starches, Starches and more Starches!

One more vote for the Ocean Spray cranberry in a can (w/ridges) - has to be Ocean Spray, too!

Also, I can attest to the dried cherry stuffing recipe being just awesome as I tried it last year when luvbb first talked about it.

Also, didn't FBMom have a great recipe for yams?

Cough up those recipes, ladies....

This is a favorite for those liking a "nut" pie" ...

Walnut Chantilly Pie

Torte:
• 3 egg whites
• 1 cup sugar
• 1 cup graham cracker crumbs
• 1 cup chopped walnuts
• 1 teaspoon baking powder

Preheat oven 350 degrees. Grease & flour a 9-inch pie plate. Beat egg whites until they hold stiff peaks. Blend in sugar & vanilla a little at a time. Fold in graham cracker crumbs, chopped walnuts, and baking powder. Fold mixture into greased pie plate. Bake exactly 30 minutes. Let stand exactly 5 minutes and then immediately remove from the pie pan onto a wire rack to cool. (If not removed from the pan soon after cooking the torte will be hopelessly stuck ... I know! )

Topping:
• 1 ½ cup of whipping cream
• 1/3 cup powdered sugar
• 2 oz (1/4 cup) of Kirsch (cherry flavor liquor)
• 1 teaspoon vanilla
• chopped walnuts for garnish

Beat the whipping cream until it forms peaks. Fold in powdered sugar, Kirsch, and vanilla. Place cooled torte base on serving platter. Spread with topping mixture. Garnish with chopped walnuts.

Enjoy

RHP05Parent ...

quote:

This is a favorite for those liking a "nut" pie" ...

Is that like a nut case? (JK)

Have you substituted anything for the walnuts (we have family members who are allergic to them)? If so, what did you try?

Our family is full of golfers and they love to play over Thanksgiving Weekend, since everyone is in one town. As it became more and more difficult to get a tee-time on Friday, they started playing on Thursday. Most of the courses are empty. We do dinner Friday afternoon, and when our oldest was playing High School Football he would have a play-off game on Friday so everyone would go to the game that night instead of watching on TV. Now that he is out of college my hubby started a new tradition last year--a family hearts tournament. The losers get to do kitchen clean-up for Christmas. Hostess's get an automatic bye.

FutureBack.Mom-
I don't know why Pecans would not work just as well, but I've not tried it. Let me know how it turns out!

How about posting the dried cherry stuffing recipe?

The "nut" pie seemed like an appropriate dessert for this HSBBW group!

RHP ...

We'll have to bug luvbb for the cherry stuffing recipe ...

HEY KATHY, ARE YOU LISTENING?

Hey all....I'm going to have to dig out that recipe....I kind of do things "winging it" around here when it comes to cooking. I'll try to find the "official" version for you all!

Well how about that! I was more organized than I thought, so I found that recipe pretty darn quick. Here it is...feel free to "adapt and adjust"....I DO!

Sausage and Dried Cherry Stuffing

6 Cups country style white bread, cubed and toasted (I just use packaged Pepperidge Farm herb dried stuffing mix)

1 pound bulk pork sausage
1 stick butter
2 chopped onions
4 ribs chopped celery
2 1/2 Tablespoons crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 Cup dried cherries (purchase them dried)
1 Cup toasted and chopped walnuts or pecans
1 Cup chicken stock (if you used packaged dried stuffing mix...you may need more stock)
salt and pepper to taste

1. Toast the 6 Cups of bread cubes for 10-15 minutes in a 325 degree oven til golden. Transfer toasted cubes into a large bowl.

2. In a skillet, saute' the sausage until brown. Drain grease and transfer into bread bowl.

3. In the same skillet, using 1 stick of butter, saute' all the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.

4. In your bowl, combine the sausage, vegetables, cherries, bread cubes and the rest of the ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.

5. Now, add just enough chicken stock to moisten bread mixture. You do not want it soaking wet.

6. If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a greased, large, shallow stoneware-baking dish.

7. If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork. If you pack in a separate dish, drizzle the stuffing with a little bit of the stock (do not soak). Cover and bake at 325 degrees for 20-30 minutes. Uncover an dbake for an additional 10 minutes.

If you give this a try....hope you like it!

I just read this thread and laughed and laughed. I have always thought the same thing about the Ocean Spray with the ridges -- I've just never verbalized it before. Now I can't wait to tell my family what you all have been discussing! Our favorite tradition is turkey hash on Friday. We combine left over turkey, stuffing, and gravy, fry it up in a little butter, and serve it with the cranberry sauce. We like it better than Thanksgiving dinner!

Just thought I'd let you all know that I bought a couple cans of ocean spray "jellied" cranberry sauce today! Was in the supermarket and saw the Thanksgiving displays. Since "cranberry sauce WITH ridges" was utmost on my mind....into the cart they went with all of YOU in mind! I'm sure the grocery clerks were wondering "Why is that lady chuckling to herself next to the cranberry sauce display?"

Thx luvbb for posting the recipe!

quote:

Why is that lady chuckling to herself next to the cranberry sauce display?"

Oh Kathy ... ... do you really want to open yourself up with that line?

M A

FBM...



So MANY possibilities! Of course, my mumbling "Ridges, Ridges...I need Ridges!" while standing next to the display, probably didn't help at all! (j/k)

I always cut up the canned cranberry sauce...in many sections....to hide the ridges! I had no idea it was fashionable to serve it a la ridges.

This will be our first Thanksgiving as empty nesters. Son will go visit his aunt and uncle who live close to his college.....but will be home for Christmas. My husband says we should just go out to a nice restaurant for dinner, but after seeing some of these recipes....I'm getting motivated to do some cooking.....thanks for sharing!

ArizonaRed, Then you might be interested in what I saw at the grocery last night. Ocean Spray now puts cranberry sauce in a squeezable container. I guess it would give the look of homemade but the taste that many of us obviously prefer.

SQUEEZABLE????? EWWWWWWW! I must have missed that in the grocery store...but I guess maybe you could draw designs with it???? Could be interesting!

Luvbb - They promote it that it would be great for sandwiches? I'm not sure who puts cranberry sauce on sandwiches - turkey I guess?

Interesting....I do remember last year some people posting that they put cranberry sauce on their turkey sandwiches (another Thanksgiving eating thread! ).

I, too, saw the squeezable stuff...just cannot compare to ridges...however...we here have a sandwich which has gained immense popularity over the past few years...it has the turkey, stuffing, cranberry sauce and I think mashed potatoes...have not tried it but those that have love it...so I guess there is a use for squeezable

I have to tell you that turkey sandwiches, with cranberry sauce, mayo,salt and pepper are one of the best culinary delights going......think I look forward to that sandwich more than the turkey dinner.

Lafmom, don't know why I worry about "homemade" taste or looks.....it's not like I'm fooling anyone with the cranberry sauce....they know.....Mama don't cook it if she can buy it.

Cranberry sauce on cold turkey sandwiches is WONDERFUL!!! One of our local restaurants serves it that way and it was the first time I had tried it. Love it.

Also ... okay this may sound weird but remember I was poor while growing up so we made sure to never waste food (still have trouble throwing food out ) ... cranberry sauce makes a nice tart "jelly" on toast or bread. There aren't many tart jams I like except using cranberry sauce and an old family favorite ... tomato preserves. Knotts Berry Farm used to sell tomato preserves but they stopped making it, I think. If anybody knows where I can buy some, please let me know. One of my favorite memories from childhood was watching my 2 great aunties making the preserves in a special pot that covered 2 burners on a speciality stove ... the stove was in the basement ... for you Cali folks, that would be the liveable area below the first floor, something we don't enjoy here ... and they would spend all day down there cooking up a storm. Something tells me they may have been sipping some homemade wine as well ... now that I think about it, they were awfully jolly for working all day in an overheated basement

quote:

Originally posted by arizonared:
I have to tell you that turkey sandwiches, with cranberry sauce, mayo,salt and pepper are one of the best culinary delights going......think I look forward to that sandwich more than the turkey dinner.

Add some stuffing and toast the bread, and you've got the perfect sandwich, IMHO

BTW, FBMom, I remember tomato preserves. I'll keep an eye out when I am visiting my folks in Richmond in early December

I have never heard of putting it on sandwiches. Something else learned on the HSBBW!

FBM - Your comment on not wasting food made me think about something. I was very close to my great grandparents and my grandmother growing up. I was taught from an early age about waste not, want not. However, I don't always practice that now as an adult. I have quite a few belongings of theirs including some old dishtowels of my grandmothers. I pulled one of these out of a drawer one day to realize first of all, it was part of an old flour sack that had been cut and stiched to make a dishtowel. Then when it had gotten holes in it and the holes had been mended. A little life lesson that kinda slapped me in the face. We all have so much to be thankful for on thanksgiving.

My favorite ...
Hearty wheat bread, cold turkey, thin slices of the cranberry sauce with a light spread of cream cheese ......... yum!

OK---I'm STARVING NOW!!

And I also guess I'm in the distinct minority when it comes to "the sauce." I make mine from fresh berries (it's really as easy as plopping it out of a can...berries, sugar, water, boil---VOILA!). Anything that looks like Jello or custard (that kills the pumpkin pie for me, too) GAGS ME! Weird, eh??

Normal Tradition in the Bullwinkle House is for Bullwinkle to wake up late, Make the little winkles some breakfast, then get out of the kitchen so Mrs. Bullwinkle can do her magic. I spend the rest of the morning cleaning the yard, then move to the TV with a large glass of Taz Pinot Noir from Santa Barbara County, various cheeses and some bad Carbs (crackers) . The only reason to venture into the kitchen is to refill my wine. I sit with other male family members and watch football game after football game. Life is good. The house smells of turkey and fresh bread. After a wonderful meal, Bullwinkle is stuffed with Tryptophan and Carbohydrates, Bullwinkle sleeps in the lazy boy.

Now ladies, the Bullwinkle can cook, but on Thanksgiving, this is Mrs. Bullwinkle show. After a fine nap, Bullwinkle wakes up to find the carcass of the Turkey left behind for my magic. Below is a soup recipe that I make with the turkey bones and meat left of the bones. I have left the normal recipe if you want chicken instead.

Take the Turkey carcass, and put it in a huge pot and fill it water, celery seed, peppercorns. Break up carcass if you have to. Basically, what you are making is turkey stock. Put in whatever you normally use for stock. Let the stock simmer until next morning, then strain broth (remove all bones), then add more turkey meat to your taste. Follow rest of recipe.

Sopa De Tortilla

1 3 lb. chicken, cut up
4 qts. water
1 t. celery seed
1 t. black peppercorns
1 whole clove garlic
2 C. tomatoes, pureed
1 green pepper, cut in 1-inch cubes
3 sprigs cilantro
1/3 C. raw rice
1 clove garlic, minced
1 C. onion, chopped
1 T. cumin
1 T. chili powder
1 10-oz. can corn
4 sprigs minced parsley
Tortilla chips
Cheddar cheese, grated

Place chicken, water, celery seed and peppercorns in a large saucepan. Bring to boil. Cover and simmer 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Cool. Bone chicken and cut into 1-inch pieces. Set aside. Strain broth and return it to the saucepan.

To the broth in the saucepan, add tomatoes, green pepper, cilantro, rice, garlic, onion, cumin and chili powder. Bring to a boil. Reduce heat, cover and simmer 30 minutes.

Add corn. Season to taste with salt. Add reserved chicken meat and parsley.

To serve, spoon soup into tureen (or bowls). Top with tortilla chips and shredded Cheddar cheese.

PS: Bullwinkle never measures, add more or less, taste and adjust.

Bullwinkle! Handsome AND a good cook....you are indeed the perfect MOOSE! Thanks for the recipe, it sounds wonderful and I think I'll give it a try Thanksgiving night!

quote:

Originally posted by Bullwinkle:
I spend the rest of the morning cleaning the yard, then move to the TV with a large glass of Taz Pinot Noir from Santa Barbara County,

As a matter of fact, a case of Taz Chardonnay was just delivered to the URKMB household today. URKMB is writing this under the influence of one glass and is about to pour another.

I have to say, you have excellent taste for a moose!

URKMB: If you like the Cardonnay try the Pinot Noir.

2003 Taz Pinot Noir Santa Barbara County , $24

-- September 24, 2005
This is Pinot on steroids. Sorry for the cliche. But it is. It's like taking the body, color and cherry/raspberry character of Pinot and multiplying it times 10. The fruit is sweet, the finish is dry, the body is full and elegant. It's so delicious it puts food to shame. It's the work of legendary viticulturist Bob "Taz" Steinhauer
http://info.detnews.com/wine/wineinfo/woddetails.cfm?id=1324

OMG!!

Now not only am I starving...but DRUNK!!