Thursday, November 28, 2013

Homemade Cranberry Sauce/Relish

Growing up, I had only had the canned jelly cranberry sauce.  As an adult, I found an interesting recipe in The Joy of Cooking cookbook.  Homemade cranberry relish.  Hmmmm.  That's interesting.  Using actual cranberries to make cranberry sauce/relish (I still call it sauce). I tried it, and it's been a huge hit. It's so easy, there's no reason for me to not make it.  I just do it the day before and chill it for our meal.  

I at least double it.  I like to buy 3 pound bags and make a huge batch and then can it.  My kids LOVE it on their pancakes throughout the year. 

Whole Cranberry Relish
The Joy of Cooking
Combine in a large skillet:
1 lb cranberries, picked over
2 c sugar (or 1 1/2 c honey)
1/2 c water
1/2 c orange juice
2 tsp gratedorange zest
Cook, uncovered, over medium heat until most of the cranberries pop open and the nixture is somewhat thickened, 7-10 minutes.
Let cool and serve, or refrigerate up to 1 day.
* makes about 3 cups

Holiday Ambrosia Salad

I don't make this often.  I love to eat it, but never seem to make it.  I don't know why.  I decided to make it this Thanksgiving. It's my own version.  I do like walnuts or pecans in it, but left them out since my daughter is allergic. 

Holiday Ambrosia Salad

1 can pineapple tidbits, drained
2 oranges pealed, segmented, and skinned OR 1 can mandarin oranges, drained
1 apple (fugi or honeycrisp are good), diced small
2 cups grapes, quartered
1 bag sweetened shredded coconut 
1 small bag mini marshmallows
16 oz Cool Whip, softened
1 single container key lime yogurt
4 oz sour cream

Combine in a large container and chill. 

Paula Dean's 'Ol Number 7 Yams

This is a must have every Thanksgiving.  It is our favorite way to eat sweet potatoes.  Even my pickiest kids love it. 

'Ol No. 7 Yams

Recipe courtesy Paula Deen

4 large sweet potatoes 
3 cups water 
1 1/2 cups brown sugar 
4 tablespoons butter 
1 (3 to 4-inch) cinnamon stick 
1/4 teaspoon freshly grated nutmeg 
1/3 cup bourbon (recommended: No. 7 Jack Daniels) *
1 long strip orange peel

Preheat oven to 400 degrees F.

Wash and dry sweet potatoes and bake for 1 hour or until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350 degrees F. 

While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. 

Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes. 

* Instead of JD we have also used spiced rum, and it turned out just as good. 

Wednesday, November 27, 2013

Lemon Cream Cheese Pie

This is a recipe that was given to me by my mother-in-law.  It's very good, like a lemon cheesecake.  It makes 2 pies.  You'll want to start it the day before if possible. 

Lemon Cream Cheese Pie
2 1/2 cups water
1 cup sugar
1/2 cup corn starch
3 well-beaten eggs
1/3 cup lemon juice
3 T. Butter or margarine
Dash of salt
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
1/3 cup lemon juice
1 4-serving package instant lemon pudding mix
2 baked 9-inch pie crusts
Whipped cream
In saucepan, combine the water, sugar and cornstarch.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat and stir for 2 minutes.
Beat about 1 cup of the hot mixture into the egg yolks.  Transfer all the mixture back to the saucepan.  Bring to a gentle boil and reduce heat.  Cook and stir for 2 minutes.
Remove from heat and add 1/3 cup lemon juice, butter and salt.  Stir till butter melts.  Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.
Beat together cream cheese, sweetened condensed milk, 1/3 cup lemon juice and dry pudding mix.   Fold into chilled mixture.
Turn into prepared crusts.  Garnish with whipped cream.  Can decorate with lemon slices if you want it to look pretty before serving.
Makes 2 pies, 8 servings each.
***Note - you can freeze pies before topping with whipped cream.  When ready to serve, thaw and top with whipped cream.

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