Apple Pie

Ingredients
6 large tart apples, peeled, cored, and sliced (2 to 2 1/2 pounds), 2/3 to 1 cup sugar, depending on sweetness of the fruit, 1/4 cup flour or 2 tablespoons cornstarch, 2 teaspoons lemon juice, or to taste, 1/2 teaspoon grated lemon rind, or to taste, 1/4 teaspoon each ground cinnamon and nutmeg, or to taste, 1/8 teaspoon ground cloves, 3 tablespoons lightly salted butter or margarine (melted), 3 1/2 cups Flaky Pie Crust Mix, 6 to 8 tablespoons ice water, 1 egg yolk mixed with a little water or 1 tablespoon milk for glaze (optional)


Step 1: In a large bowl, gently toss the apples with the sugar, flour, lemon juice, lemon rind, cinnamon, and butter. Set aside.

Step 2: In a medium-size bowl, combine the Flaky Pie Crust Mix and 6 tablespoons of the water with a fork, adding more water if the mixture is crumbly. Cover with plastic wrap and chill for at least 1 hour or overnight.

Tip: At this point the filling can be stored. Line a 9-inch pie pan with plastic wrap, add the filling, mounding it, and freeze for 3 to 4 hours or until solid. Remove the filling and lining from the pan, wrap in additional plastic wrap and heavy-duty aluminum foil, and label. Freeze for up to 4 months at 0°F.

Step 3: Preheat the oven to 425°F. On a lightly floured surface, roll out a little more than half the dough to a circle 1/8 inch thick and 12 inches across. Fit into a 9-inch pie pan, trim the excess. Spoon the filling into the shell.

Step 4: Roll out the remaining dough to form a circle about 1 inch larger than the pan. Fit over the top of the pie, crimp and trim the edges decoratively, and prick all over to allow steam to escape. Brush with the glaze, if desired.

Step 5: Set on baking sheet and bake for 10 minutes, reduce the heat to 350°F and bake another 35 to 40 minutes or until the crust is golden. Cool the pie to lukewarm before cutting. Serve with ice cream or whipped cream, if desired.

Tip: If prepared in advance: preheat the oven to 450°F. Unwrap the frozen filling and carefully set it in the pie shell prepared, as in Steps 2 and 3, top as in Step 4.

Bake on a baking sheet in the lower third of the oven for 20 minutes. Reduce the heat to 375°F. Transfer the pie to the center of the oven, and bake for 1 to 1 1/4 hours more or until the crust is golden and the filling bubbly.

Pumpkin Pie

Ingredients

1 recipe single pie crust, 1-1/2 cups cooked fresh or canned pumpkin pure, 3/4 cup evaporated whole milk, 2 large egg yolks, 1/2 cup firmly packed dark brown sugar, 1/4 cup maple syrup, 2 tablespoons unsalted butter or margarine, at room temperature, 2 teaspoons pumpkin pie spice, 3 large egg whites

Step 1: Preheat the oven to 375°F. Make the pie crust fit into a 9-inch pie plate, and make a rope edge.

Tip: For a rope edge, pinch the pastry edge between the thumb and knuckle of your index finger, at a 45° angle. Repeat all the way around, placing your thumb each time in the indentation just left by your knuckle.

Step 2: In a large bowl, with an electric mixer on Medium, beat the pumpkin puree, milk, egg yolks, sugar, syrup, butter, and pumpkin pie spice. In a clean medium-size bowl, with clean beaters and the mixer on High, beat the egg whites until stiff but not dry. Fold the egg whites into the pumpkin mixture. Pour into the crust.

Tip: For sweet potato pie, substitute 1 1/2 cups fresh, cooked, or canned sweet potato puree for the pumpkin.

Step 3: Bake for 40 minutes or until a knife inserted in the center comes out clean. Cool on a rack for 1 hour before serving.

Walnut-Raisin Pudding

Ingredients

1/2 cup orange juice, 1 egg yolk, 1 teaspoon honey, 1 teaspoon vanilla extract, 2/3 cup cooked rice, 1/4 cup raisins, 1/4 cup chopped walnuts (toasted), 3 egg whites, vegetable oil cooking spray

Step 1: Preheat oven to 325°F. In a large mixing bowl, mix the orange juice with the egg yolk, honey, and vanilla extract.

Step 2: Stir in the cooked rice, raisins, and toasted walnuts. In another bowl, whip the egg whites until soft peaks form, then carefully fold into the mixture with a large metal spoon.

Step 3: Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.

Step 4: Place custard dishes in a 13" x 9" x 2" baking pan and carefully add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to 35 minutes or until just set.

Tip: Check the water during cooking, and fill up as necessary to prevent it from boiling away.

Hot Cinnamon Cider

Every fall the Strait family of Minnesota made cider with apples picked from their own orchard. After the work was done, Granny Mary served big mugs full of her memorable hot cider. Her secret: simmer the cider, never boil it. Preparation time: 5 minutes. Cooking time: 18 minutes. Makes four 7-ounce servings.

Ingredients

4 cups (1 quart) apple cider, 1 cup orange juice, 2 tablespoons honey, 12 whole allspice berries, 4 cinnamon sticks, each 3 inches long, 1 whole nutmeg, 1/2 teaspoon grated orange rind, 1 small red apple, cored and cut into wedges

Step 1: In a medium-size saucepan, bring the cider, orange juice, honey, allspice berries, cinnamon sticks, whole nutmeg, and orange rind to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Add apple wedges and simmer for 3 minutes more.

Step 2: Strain through a tea strainer or a sieve lined with 100% cotton cheesecloth into a large heat-proof pitcher. Carefully pour in cider. Stir gently.

Hot Cinnamon-Cranberry Cider: Prepare as for Hot Cinnamon Cider, substituting 2 cups cranberry juice cocktail for 2 cups of the apple cider.

Waldorf Salad

Ingredients

3 medium-size tart apples (peeled, cored, and cut into 1/2-inch cubes), 1 tablespoon lemon juice, 1 cup seedless red or green grapes, 2 medium-size stalks celery (chopped), 2 medium-size green onions (finely chopped), 2 tablespoons reduced-calorie mayonnaise, 2 tablespoons plain low-fat yogurt, 3 tablespoons apple juice, 1/4 teaspoon celery seeds, 1 large bunch watercress (about 1/2 pound, stems removed), 2 tablespoons chopped walnuts


Step 1: In a large bowl, toss the apples with the lemon juice. Add the grapes, celery, and green onions, and toss again.

Step 2: In a small bowl, combine the mayonnaise, yogurt, apple juice, and celery seeds, and mix well. Spoon over the apple mixture and toss gently.

Step 3: Wash the watercress, pat it dry on paper towels, and arrange it on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Turkey Vegetable Soup

Making soup from the rest of the Thanksgiving turkey is as traditional as the dinner itself. Preparation time: 45 minutes. Cooking time: 40 minutes. Makes 15 1-cup servings.

Ingredients

2 tablespoons unsalted butter or margarine, 3 cups sliced fresh mushrooms, 1 1/2 cups chopped yellow onions, 1 cup sliced carrots, 1 cup sliced celery, 3 cloves garlic (minced), 10 cups turkey or low-sodium chicken stock, 3/4 cup uncooked long-grain rice, 1 bay leaf, 1 teaspoon salt (or to taste), 1/2 teaspoon black pepper, 1 tablespoon each chopped fresh thyme and rosemary or 1/2 teaspoon each dried thyme and rosemary leaves, 2 cups diced white turnips, 2 cups bite-size pieces fresh or frozen green beans, 2 cups diced cooked turkey (12 ounces), 2 tablespoons fresh lemon juice, 1/4 cup minced parsley

Step 1: In an 8-quart stockpot, melt the butter over moderately high heat. Add the mushrooms, onions, carrots, celery, and garlic and saute for 5 minutes or until the vegetables are tender.

Step 2: Add the stock, rice, bay leaf, salt, pepper, thyme, and rosemary. Raise the heat to high and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes, stirring and skimming the surface occasionally.

Step 3: Add the turnips and green beans and simmer for 7 minutes. Stir in the turkey and simmer another 5 minutes or until the vegetables are tender. Discard the bay leaf and stir in the lemon juice and parsley.

Roast Turkey & Corn Bread Stuffing

Ingredients

3 tablespoons butter or margarine, 1 large yellow onion (chopped), 5 cups crumbled corn bread, 5 cups toasted fresh bread crumbs, 1 teaspoon baking powder, 1 teaspoon poultry seasoning, 1/4 teaspoon black pepper, 3/4 cup lower-sodium chicken broth, 1 large egg (lightly beaten), 1 fresh or frozen and thawed turkey (12 pounds), 1 tablespoon vegetable oil

Step 1: In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

Step 2: Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Step 3: Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4: Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

Giblet Gravy

Use the entire turkey this holiday season with our delicious Giblet Gravy. Makes 3 cups.

Ingredients

Turkey neck, giblets and liver, 4 cups water, 1 medium-size yellow onion (cut into wedges), 1 large carrot (cut into chunks), 2 sprigs parsley, 3/4 teaspoon salt, 1/4 teaspoon white or black pepper, 1 can (12 ounces) evaporated skimmed milk, 1/3 cup all-purpose flour, 1/4 teaspoon salt

Step 1: Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and water. Add onion, carrot, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck, discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

Step 2: In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through.

Step 3: Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4: Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Carve turkey, discard skin, and serve turkey and dressing with gravy.

Candied Sweet Potatoes

Ingredients:  2 lbs. sweet potatoes or yams (about 6 medium), 1/2 cup packed brown sugar, 3 TBSP margarine or butter, 3 TBSP water, 1/2 tsp salt.

Wash the potatoes, but do not pare.  Heat enough salted water to cover the potatoes to boiling. Add potatoes.  Cover and heat to boiling.  Cook until tender (about 30 to 35 min.); drain.  Slip off skins.  Cut crosswise into 1/2-inch slices.  (If you prefer, you can cook the potatoes in the microwave according to the manufacturer's directions.)

Mix the brown sugar, margarine, water, and salt in a skillet.  Cook over medium heat, stirring constantly, until smooth and bubbly.  Add sweet potato slices; stir gently until glazed and heated through.  Makes about 6 servings.