To make great mashed potatos, my family love my mashed potatos, after you boil them in salted water, drain, in a large bowl you will have already butter, depending how much you make, i would say 2 sticks for 5lbs. then you add hot potatos, must be hot, any type of potatos will work, any way, use the beaters of the mixer to smash them down a little then start to mix, once they are broken up pretty good add sour cream, maybe about 3 large spoonfuls, mix again, then add milk as needed, so potatos are creamy and fluffy. enjoy.
-Angel Buddenbaum
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Sunday, November 20, 2011
Spicy Red Jello
(This Jello always has a place at the VanderWilt Thanksgiving or Christmas dinner table!)
1 small pkg red Jello (cherry, strawberry, black cherry)
1/2 cup cinnamon red hots
1 cup hot water
1- 1/2 cup ice cold water (amount depends on thickness of applesauce-if unsure, use 1/2 c.)
1 cup applesauce
Melt red hots in hot water; stir on low heat until completely dissolved. Remove from heat; add jello; stir until dissolved. Add ice cold water and applesauce. (Best to use Mott’s, Musselman’s or better brand as less expensive applesauce tends to be more watery causing the jello not to set firmly). Pour in glass bowl chill until firm in refrigerator 4-6 hours or overnight. Recipe can easily be doubled using the larger pkg of Jello.
Cinnamon red hot candies can be difficult to find - I used to find them in bags in the candy section of the grocery store, but more recently can only find in small bottles in the cake decorating section :(
-Candie VanderWilt
1 small pkg red Jello (cherry, strawberry, black cherry)
1/2 cup cinnamon red hots
1 cup hot water
1- 1/2 cup ice cold water (amount depends on thickness of applesauce-if unsure, use 1/2 c.)
1 cup applesauce
Melt red hots in hot water; stir on low heat until completely dissolved. Remove from heat; add jello; stir until dissolved. Add ice cold water and applesauce. (Best to use Mott’s, Musselman’s or better brand as less expensive applesauce tends to be more watery causing the jello not to set firmly). Pour in glass bowl chill until firm in refrigerator 4-6 hours or overnight. Recipe can easily be doubled using the larger pkg of Jello.
Cinnamon red hot candies can be difficult to find - I used to find them in bags in the candy section of the grocery store, but more recently can only find in small bottles in the cake decorating section :(
-Candie VanderWilt
Friday, November 18, 2011
Overnight Cranberry Salad
I found this recipe while I was looking for my other Thanksgiving recipes. This is from a lady in my previous ward. I thought it looked really good.
1 cup sugar
12 oz. bag cranberries, crushed in blender
1 can (16 oz?) crushed pineapple, undrained
Put small amount of frozen cranberries (3 oz. at a time) in blender to crush. (This sounds like rocks in the blender, so don't be alarmed.) Then add the sugar and pineapple to the crushed cranberries and place in the refrigerator overnight. In the morning add:
1 bag mini marshmallows
2 finely cut apples
1 pint well-whipped cream, fold in gently
Chill and serve.
-Tricia Ware
1 cup sugar
12 oz. bag cranberries, crushed in blender
1 can (16 oz?) crushed pineapple, undrained
Put small amount of frozen cranberries (3 oz. at a time) in blender to crush. (This sounds like rocks in the blender, so don't be alarmed.) Then add the sugar and pineapple to the crushed cranberries and place in the refrigerator overnight. In the morning add:
1 bag mini marshmallows
2 finely cut apples
1 pint well-whipped cream, fold in gently
Chill and serve.
-Tricia Ware
Roast Turkey
INGREDIENTS:
1 (18 pound) whole turkey
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock (or chicken broth, or water flavored with turkey or chicken bouillon)
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Season with salt and pepper (or any other seasoning you like). Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. (I find it takes longer than this)
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
-Tricia Ware
1 (18 pound) whole turkey
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock (or chicken broth, or water flavored with turkey or chicken bouillon)
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Season with salt and pepper (or any other seasoning you like). Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. (I find it takes longer than this)
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
-Tricia Ware
Praline Sweet Potatoes
4 cups mashed sweet potatoes, canned or fresh
1/2 cup white sugar
2 T. vanilla extract
4 eggs, beaten
1/2 pint heavy whipping cream
Topping:
1/4 pound butter (1 stick)
1 cup brown sugar
1/2 cup bread flour (I've always used regular all-purpose)
1 1/4 cups chopped pecans
Directions:
1. Butter one 2 quart casserole dish. Preheat oven to 350.
2. In a mixing bowl, combine the sweet potatoes, sugar, vanilla, eggs and whipping cream. Blend well. Spread evenly in casserole dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly. Sprinkle over sweet potato mixture. Bake for 30 min.
Serves 6
-Tricia Ware
1/2 cup white sugar
2 T. vanilla extract
4 eggs, beaten
1/2 pint heavy whipping cream
Topping:
1/4 pound butter (1 stick)
1 cup brown sugar
1/2 cup bread flour (I've always used regular all-purpose)
1 1/4 cups chopped pecans
Directions:
1. Butter one 2 quart casserole dish. Preheat oven to 350.
2. In a mixing bowl, combine the sweet potatoes, sugar, vanilla, eggs and whipping cream. Blend well. Spread evenly in casserole dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly. Sprinkle over sweet potato mixture. Bake for 30 min.
Serves 6
-Tricia Ware
Mom’s White Rolls
7 cups hot water (as hot as it comes from the tap)
enough instant milk flakes or granules to equal 3 cups milk
1 ½ cup sugar
2 ½ tablespoons salt
1 ½ cup shortening
4 tablespoons instant SAF yeast (if use regular yeast, use 6 tablespoons and use as directed)
18 cups flour (maximum--I usually use at most 17cups flour—it depends on the weather!)
Put hot water in mixer. Add sugar, shortening, salt, powdered instant milk flakes (if using non-instant granules, put three cups flour and ¾ cup granules in a separate bowl and mix together well before adding to the remaining flour) and half the flour. Mix. Add yeast. Mix. Add remaining flour until dough pulls away from bowl sides and is still sticky but does not cling to fingers. Mix for 10 minutes. Spray large bowl with Pam. Place dough in bowl and cover with sprayed plastic wrap. Let sit in warm place and raise until double in bulk—approximately 45 mins. Then punch down and take out a handful of dough and roll in out into an approximately “dinner plate” size circle on a Pam sprayed countertop. Take a pizza cuter and cut dough into pie shaped pieces. Roll rolls up starting at the fat end. Stick them on a Pam sprayed pan not touching so that they can raise. Cover with Pam sprayed plastic wrap. Raise until double in bulk again—about 30-45 mins. Put in oven at 375 for 17-22 mins. Until browned. When take out, place on rack to cool so that the bottoms do not get soggy!!
Also, if you like a shiny look, rub butter over the tops when you first take them out of the oven.
Optional: Sometimes I melt butter and spread melted butter over the circle piece of dough before I cut it into pie shaped pieces to roll up…not necessary, but does make the rolls richer…
To make cinnamon rolls:
Divide the dough into three portions. One portion at a time, roll into a rectangle. Spread melted butter over the rectangle. Spread cinnamon and sugar over the butter. Roll the dough into a “snake,” rolling from the long side in. Take a length of thread or dental floss slide the thread under the roll, bringing the thread around the roll and slicing through the dough. Place the “rolls” in a 9 x 13 pan or jelly roll pan. Cover the rolls with plastic wrap sprayed with Pam. Let rise until double in bulk (depends on the temperature of your area, but usually this takes about 1/3 hr.). Take the plastic wrap off the rolls and place in preheated 350 oven. Bake for 17-22 mins. (depends on the accuracy of your oven) until golden brown on top. Take out of pan and cool on racks so that the bottoms are not “soggy.” When cooled, frost. Makes approximately four 9 x 13 pans or three jelly roll pans worth of rolls.
Cinnamon/Sugar mixture: 4 cups brown sugar, 8 tsp. Cinnamon
Frosting: Mix powdered sugar with evaporated milk until consistency you like…
To make ORANGE ROLLS: Follow the directions above, but instead of the cinnamon mixture:
3 cups sugar, 6 Tablespoons orange juice, 6 tsp. Orange rind
Frosting: 4/1/2 cups powdered sugar, 9 Tablespoons orange juice, 1 ½ teaspoons grated orange
rind
YUMMMMMMMMMMMMMMM!!!!!!!!!!!!
-Christina Sorensen
enough instant milk flakes or granules to equal 3 cups milk
1 ½ cup sugar
2 ½ tablespoons salt
1 ½ cup shortening
4 tablespoons instant SAF yeast (if use regular yeast, use 6 tablespoons and use as directed)
18 cups flour (maximum--I usually use at most 17cups flour—it depends on the weather!)
Put hot water in mixer. Add sugar, shortening, salt, powdered instant milk flakes (if using non-instant granules, put three cups flour and ¾ cup granules in a separate bowl and mix together well before adding to the remaining flour) and half the flour. Mix. Add yeast. Mix. Add remaining flour until dough pulls away from bowl sides and is still sticky but does not cling to fingers. Mix for 10 minutes. Spray large bowl with Pam. Place dough in bowl and cover with sprayed plastic wrap. Let sit in warm place and raise until double in bulk—approximately 45 mins. Then punch down and take out a handful of dough and roll in out into an approximately “dinner plate” size circle on a Pam sprayed countertop. Take a pizza cuter and cut dough into pie shaped pieces. Roll rolls up starting at the fat end. Stick them on a Pam sprayed pan not touching so that they can raise. Cover with Pam sprayed plastic wrap. Raise until double in bulk again—about 30-45 mins. Put in oven at 375 for 17-22 mins. Until browned. When take out, place on rack to cool so that the bottoms do not get soggy!!
Also, if you like a shiny look, rub butter over the tops when you first take them out of the oven.
Optional: Sometimes I melt butter and spread melted butter over the circle piece of dough before I cut it into pie shaped pieces to roll up…not necessary, but does make the rolls richer…
To make cinnamon rolls:
Divide the dough into three portions. One portion at a time, roll into a rectangle. Spread melted butter over the rectangle. Spread cinnamon and sugar over the butter. Roll the dough into a “snake,” rolling from the long side in. Take a length of thread or dental floss slide the thread under the roll, bringing the thread around the roll and slicing through the dough. Place the “rolls” in a 9 x 13 pan or jelly roll pan. Cover the rolls with plastic wrap sprayed with Pam. Let rise until double in bulk (depends on the temperature of your area, but usually this takes about 1/3 hr.). Take the plastic wrap off the rolls and place in preheated 350 oven. Bake for 17-22 mins. (depends on the accuracy of your oven) until golden brown on top. Take out of pan and cool on racks so that the bottoms are not “soggy.” When cooled, frost. Makes approximately four 9 x 13 pans or three jelly roll pans worth of rolls.
Cinnamon/Sugar mixture: 4 cups brown sugar, 8 tsp. Cinnamon
Frosting: Mix powdered sugar with evaporated milk until consistency you like…
To make ORANGE ROLLS: Follow the directions above, but instead of the cinnamon mixture:
3 cups sugar, 6 Tablespoons orange juice, 6 tsp. Orange rind
Frosting: 4/1/2 cups powdered sugar, 9 Tablespoons orange juice, 1 ½ teaspoons grated orange
rind
YUMMMMMMMMMMMMMMM!!!!!!!!!!!!
-Christina Sorensen
Apple Crumble Pie
3-4 large tart apples (about 5 cups) cut into small slices
19” unbaked pie shell
½ cup sugar
1 tsp. cinnamon (or more for stronger taste)
Pare apples, cut into eighths or smaller. Arrange in pie shell. Mix ½ cup sugar with cinnamon. Sprinkle over apples.
½ cup sugar
¾ cup flour
1/3 cup butter or margarine
Mix sugar with flour and butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 40 minutes or until browned and bubbly. Cool and serve with whipped cream or ice cream on top.
-Christina Sorensen
19” unbaked pie shell
½ cup sugar
1 tsp. cinnamon (or more for stronger taste)
Pare apples, cut into eighths or smaller. Arrange in pie shell. Mix ½ cup sugar with cinnamon. Sprinkle over apples.
½ cup sugar
¾ cup flour
1/3 cup butter or margarine
Mix sugar with flour and butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 40 minutes or until browned and bubbly. Cool and serve with whipped cream or ice cream on top.
-Christina Sorensen
Oatmeal Pecan Chocolate Chip Pie
½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking Spray
1 c. packed dark brown sugar
1 c. light corn syrup
2/3 c. regular oats
¾ c. chopped pecans
2 Tablespoons butter, melted
1 tsp. vanilla extract
¼ tsp. salt
2 large eggs, lightly beaten
2 large egg whites, beaten into peaks
½ cup chocolate chips
1. Preheat oven to 325
2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under, flute.
3. Combine sugar and remaining 9 ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 for 50 minutes or until center is set. Cool completely on a wire rack.
-Christina Sorensen
Cooking Spray
1 c. packed dark brown sugar
1 c. light corn syrup
2/3 c. regular oats
¾ c. chopped pecans
2 Tablespoons butter, melted
1 tsp. vanilla extract
¼ tsp. salt
2 large eggs, lightly beaten
2 large egg whites, beaten into peaks
½ cup chocolate chips
1. Preheat oven to 325
2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under, flute.
3. Combine sugar and remaining 9 ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 for 50 minutes or until center is set. Cool completely on a wire rack.
-Christina Sorensen
Cranberry Relish (...or is it jam?)
I love this as a cranberry sauce with turkey, mashed potatoes, etc., but I also use this as jam with fresh rolls or on crackers and it is delicious too! It keeps up to a week in the refrigerator or freezes up to a year in the freezer. This recipe makes a lot, so you can have a big supply in your freezer or gift it to friends for their holiday meals.
1 package fresh cranberries (about 1 1/2 cups)
8 apples - tart granny smith or golden delicious, peeled and cored
2 oranges
Put in a food processor and chop (or blend in the blender), then add one cup of sugar for each cup of fruit mix (i.e. 8 cups of fruit mix, you need 8 cups of sugar). Put into jam jars or freezer safe Tupperware.
-Christina Sorensen
1 package fresh cranberries (about 1 1/2 cups)
8 apples - tart granny smith or golden delicious, peeled and cored
2 oranges
Put in a food processor and chop (or blend in the blender), then add one cup of sugar for each cup of fruit mix (i.e. 8 cups of fruit mix, you need 8 cups of sugar). Put into jam jars or freezer safe Tupperware.
-Christina Sorensen
Chiffonade of Brussels Sprouts with diced bacon and hazelnuts
(Serves 8-10)
2 lbs. brussels sprouts
3 slices bacon, finely diced
1/2 cup chopped toasted hazelnuts *see note below
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. (This can be a bit labor intense, if I had a food processor I would do the latter method: it definitely would be faster. This method can be fun though too. I let Eva help me with this part. She loves to wash the Brussels sprouts and peel off the outer layer. Also she then separates the shred for me.) Alternative Method, shred the Brussels sprouts using a food processor with the course shredding disk attached.
Place in a bowl and set aside until ready to saute.
Heat a 12 inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprout to the pan. Saute until crisp-tender and bright green about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings and serve.
*Try to by shelled hazelnuts (also know as 'filberts’) with the skins removed. Toast for about 15 minutes, until lightly browned. If they have skins, when they are cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels. Rub the nuts to remove most of the skins (they never come completely off). You can also substitute unsalted cashews, if necessary. Toast like hazelnuts, until lightly browned about 12-15 minutes.
-Christina Sorensen
2 lbs. brussels sprouts
3 slices bacon, finely diced
1/2 cup chopped toasted hazelnuts *see note below
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. (This can be a bit labor intense, if I had a food processor I would do the latter method: it definitely would be faster. This method can be fun though too. I let Eva help me with this part. She loves to wash the Brussels sprouts and peel off the outer layer. Also she then separates the shred for me.) Alternative Method, shred the Brussels sprouts using a food processor with the course shredding disk attached.
Place in a bowl and set aside until ready to saute.
Heat a 12 inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprout to the pan. Saute until crisp-tender and bright green about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings and serve.
*Try to by shelled hazelnuts (also know as 'filberts’) with the skins removed. Toast for about 15 minutes, until lightly browned. If they have skins, when they are cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels. Rub the nuts to remove most of the skins (they never come completely off). You can also substitute unsalted cashews, if necessary. Toast like hazelnuts, until lightly browned about 12-15 minutes.
-Christina Sorensen
Sweet Potato Casserole
Sweet Potato Mixture:
3 cups cooked, mashed sweet potatoes (I buy the 40 oz can of Bruce's Yams, drain them, then mash them straight out of the can)
3/4 cup granulated sugar
2 eggs
1/2 cup milk
1 tsp salt
1 tsp vanilla
small amount of orange juice (recipe calls for 1/2 cup, but I use less than 1/4 cup)
Topping:
4 Tbs. melted butter
1/2 to 1 cup quick oats
1/2 cup flour
pinch of cinnamon
1 cup brown sugar
-Mix all of the sweet potato mixture ingredients together and place in a glass baking dish. (I use a round pyrex dish.)
-In a separate bowl, mix melted butter, oats, flour, cinnamon and brown sugar with a spoon and sprinkle on top of the sweet potato mixture.
-Bake uncovered at 400 degrees for at least 30 minutes. (Watch that the top doesn't get dark and just make sure the inside is warm/hot enough.)
-Jen Schwab
3 cups cooked, mashed sweet potatoes (I buy the 40 oz can of Bruce's Yams, drain them, then mash them straight out of the can)
3/4 cup granulated sugar
2 eggs
1/2 cup milk
1 tsp salt
1 tsp vanilla
small amount of orange juice (recipe calls for 1/2 cup, but I use less than 1/4 cup)
Topping:
4 Tbs. melted butter
1/2 to 1 cup quick oats
1/2 cup flour
pinch of cinnamon
1 cup brown sugar
-Mix all of the sweet potato mixture ingredients together and place in a glass baking dish. (I use a round pyrex dish.)
-In a separate bowl, mix melted butter, oats, flour, cinnamon and brown sugar with a spoon and sprinkle on top of the sweet potato mixture.
-Bake uncovered at 400 degrees for at least 30 minutes. (Watch that the top doesn't get dark and just make sure the inside is warm/hot enough.)
-Jen Schwab
Cranberry Sauce
2 cans cranberry jelly
1 small can crushed pineapple, drained
1 small can mandarin oranges, drained
1/4 tsp cinnamon
1 peeled, chopped apple
Combine all ingredients and serve chilled.
-Jen Schwab
1 small can crushed pineapple, drained
1 small can mandarin oranges, drained
1/4 tsp cinnamon
1 peeled, chopped apple
Combine all ingredients and serve chilled.
-Jen Schwab
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