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Thanksgiving Recipes!

Pumpkin Roll
Pumpkin Pie Squares
Pumpkin Bread
Marbled Pumpkin Cake
Pumpkin Hazelnut Pie
DeeDee's Pumpkin Pie
Spicy Pumpkin Chiffon Pie
Turkey Tips
Traditional Herb Stuffing
Potato Stuffing
Homemade Turkey Gravy
Sweet Potato Puree
Green Beans
Mixed Greens
Herbed Roast Turkey
Pumpkin Carrot Cake
Pumpkin Chocolate Chip Cake

cake & pie
Pumpkin Pie and Pumpkin Roll

Pumpkin Roll

Cake
2/3 cup canned pumpkin
3/4 cup flour
1 cup granulated sugar
2 large eggs
1 tablespoon baking soda
1/2 teaspoon cinnamon

Filling:
1- 8oz softened cream cheese
1 cup powdered sugar
1 tablespoon vanilla
2 tablespoon butter
chopped nuts

Mix all the cake ingredients together. Pour into a jelly roll pan. Bake at 350F for 15-20 minutes. While cake is warm use a spatula to release it from pan. Turn cake onto a kitchen towel heavily dusted with powdered sugar.
Mix filling ingredients together. Spread filling over warm cake. Sprinkle with nuts & roll length wise.
NOTE: All work must be done while cake is warm so it won't crack.
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Pumpkin Pie Squares

1 cup flour
1/2 cup quick-cooking oats
1/2 packed brown sugar
1/2 cup butter or margerine

Filling
2- 15oz cans pumpkin
2- 12oz cans evaporated milk
4 eggs
1-1/2 cups sugar
2 teaspoon ground cinnamomn
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt

Topping
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoon butter , softened
Mix first 4 ingredients until crumbly: press into 9"x13" baking pan. Bake at 350F for 20 minutes or until golden brown. Meanwhile, beat filling ingredients until smooth. Pour over crust & bake 45 minutes. Combine topping ingredients & sprinkle over top. Bake for 15-20 minutes longer or until knife inserted near center comes out clean. Cool. Store in refridgerator.
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Pumpkin Bread

1/2 cup sugar
1/2 cup vegetable oil
3/4 cup pumpkin pure
2 eggs
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins

In a large bowl, stir together sugar, oil, pumpkin, and eggs. In a medium bowl, stir together both flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just to moisten the dry ingredients. Stir in the raisins. Pour the batter into a greased 9-inch loaf pan. Bake in pre-heated 350o oven for about 1 hour or until a pick inserted in the center of the bread comes out clean.
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Marbled Pumpkin Cake

1 cup canned Pumpkin
2 teaspoons ground cinnamon
1 package(18.25 oz.) yellow cake mix
4 eggs
3/4 cup sour cream
1/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup water
Powdered sugar (optional)

COMBINE pumpkin and cinnamon in medium bowl. Combine cake mix, eggs, sour cream, sugar, oil and water in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.
STIR 2 1/2 cups batter into pumpkin mixture. Alternately spoon plain and pumpkin batters into greased 10-cup bundt or round tube pan.
BAKE in preheated 375°F oven for 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan for 20 minutes; remove to wire rack to cool completely. Dust with powdered sugar before serving.
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Pumpkin Hazelnut Pie

3 slightly beaten eggs
1 15-ounce can pumpkin
3/4 cup sugar
1/2 cup light-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch piecrust
1 cup chopped hazelnuts
Whipped cream (optional)

COMBINE eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon in a medium mixing bowl; mix well. Pour into the piecrust. Sprinkle with hazelnuts.
BAKE in a 350° oven for 50 to 55 minutes or till a knife inserted off center comes out clean. Cool on wire rack. Refrigerate till serving time. If desired, serve with whipped cream.
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DeeDee's Pumpkin Pie

1 unbaked deep dish pie shell
1 large can pumpkin--28oz.
3 eggs
1 1/2 cup evaporated milk
1 cup brown sugar
2 tablespoons pumpkin pie spice
1/2 teaspoon salt

Beat eggs then add the rest of ingredients and mix really well. Pour into pie shell and bake at 350* for 45 to 60 minutes. Or until knife inserted in centre comes out clean.
ps: I baked mine in my convection oven at 325 for 45 minutes.
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Spicy Pumpkin Chiffon Pie

1 1/4 cups finely crushed gingersnaps or finely crushed graham crackers
2 tablespoons granulated sugar
4 large egg whites
2 tablespoons butter or margarine (melted)
2 envelopes unflavored gelatin (2 teaspoons each)
1 1/4 cup evaporated skimmed milk
1 can (16 ounces) pumpkin
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup granulated sugar

Step 1: Preheat the oven to 375°F. In a small bowl, stir together the gingersnaps and the 2 tablespoons granulated sugar. In another small bowl, combine 1 of the egg whites and the melted butter. Add to the crumb mixture and stir until combined. Press into the bottom and up the sides of a lightly greased, 9-inch pie plate. Bake for 4 to 5 minutes or until edge of crust is starting to brown. Cool on a wire rack.

Step 2: Meanwhile, in a medium-size saucepan, sprinkle the gelatin over milk; let stand for 1 minute. Cook over low heat for 5 minutes or until gelatin dissolves completely, whisking constantly. Remove from heat.

Step 3: In a large bowl, combine the pumpkin, brown sugar, cinnamon, lemon rind, ginger, and cloves. Stir in the gelatin mixture. Refrigerate the mixture for 30 minutes, stirring occasionally.

Step 4: In a clean, large heavy saucepan, with an electric mixer on high, beat the remaining 3 egg whites and the 2/3 cup granulated sugar over low heat for 6 minutes or until stiff peaks form. Fold into the pumpkin mixture. If necessary, refrigerate until the mixture mounds slightly when dropped from a spoon. Spoon the pumpkin mixture into the baked crumb crust. Cover and refrigerate for at least 4 hours or until set.
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Turkey Tips

1.When cooking turkey allow one pound per person.

2.Wash the bird in warm water, massage with butter and place in a buttered roasting pan. Sprinkle salt and flour over the bird and place in a preheated 325F oven, uncovered, breast side up.

3.Sprinkle the bird with sage and/or poultry seasoning. We prefer fresh spices from the health food store, or a local grower. Crush the spices in your hand and then sprinkle on the turkey.

4.If the bird is getting too brown and crispy, place a piece of tin foil over the top.

5.Do NOT test the bird by poking it with a fork! This will allow the precious juices to escape. To test for doneness, try moving the wings or legs. If the legs or wings of the cooked bird move easily, the turkey is cooked.

6.A large, thawed turkey may take 8 hours or more to cook properly. DO NOT serve undercooked poultry, this could cause illness, perhaps severe illness to children.

7.For best results, use a fully thawed bird and baste with pan juices often.

8.Important: Cook poultry slowly (in a 325 degree oven). Roasting at higher temperatures will result in a dried-out bird.

9.WEIGHT OF TURKEY COOKING TIME
10 - 12 pounds 3 1/2 to 4 hours
12 - 14 pounds 4 to 4 1/2 hours
14 - 16 pounds 4 1/2 to 5 hours
16 - 18 pounds 5 to 5 1/2 hours
18 - 20 pounds 5 1/2 to 6 hours
20 - 22 pounds 6 to 6 1/4 hours
22 - 24 pounds 6 1/4 to 6 1/2 hours
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Traditional Herb Stuffing

1/2 cup butter or margarine
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon black pepper
1/2 teaspoon dried savory (optional)
1 tablespoon parsley
1 cup turkey broth
8 cups stale bread,broken into one-inch pieces

Melt butter in large skillet and add all ingredients except the bread and broth. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and broth and mix well. Stuff turkey loosely, or bake stuffing separately in buttered and covered baking dish for about 45 minutes.
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Potato Stuffing

4 medium potatoes, peeled
1/2 cup butter or margarine
1 medium onion, chopped
2 stalks celery, chopped
6 cups stale bread, broken into 1-inch pieces
2 eggs, beaten
1/3 cup fresh parsley (or 1 tablespoon dried)
1 tablespoon caraway seed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup turkey broth

Boil potatoes until just barely tender. Rinse under cold water to cool, then cut into 1-inch cubes. Saute onion and celery in butter until softened. Pour into large mixing bowl and add all other ingredients. Mix well. Stuff loosely in turkey or bake separately in greased baking dish about 45-60 minutes.
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Homemade Turkey Gravy

1 tablespoon butter or margarine
3 tablespoon flour
1/4 teaspoon salt
1 1/2 cups turkey broth

Melt butter or margarine over low heat. Stir in flour and salt. Heat and stir until bubbly. Add broth slowly, stirring constantly. Continue cooking and stirring until gravy reaches desired consistency. (Tip: melted turkey fat from a freshly roasted turkey can be substituted for the butter or margarine for better flavor.)
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Sweet Potato Puree

5 pounds sweet potatoes
3/4 cup fresh orange juice
3 tablespoons butter, cut into bits
1 1/2 tablespoons sugar

In a shallow baking pan lined with foil bake the sweet potatoes, pricked in several places, in a preheated 350°F. oven for 1 1/2 hours, or until they are very tender, let them cool until they can be handled, and peel them. Mash the sweet potatoes and put into a heavy saucepan and add the orange juice, butter and the sugar. Heat the sweet potato purée over moderately low heat, stirring, until it is heated through and the butter is melted and season it with salt and pepper.
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Green Beans

1 1/2 pounds green beans, trimmed
1 to 2 tablespoons olive oil
1 1/2 teaspoons freshly grated lemon zest
1/3 cup hazelnuts, toasted until golden and chopped fine

In a kettle of boiling salted water cook beans until just tender. Drain beans and in a large bowl toss while still hot with oil, zest, nuts, and salt and pepper to taste.
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Mixed Greens

1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and segmented
3/4 cup pecans, toasted

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper.
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.
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Herbed Roast Turkey

1 12 to 14 lb turkey
1/2 cup rosemary sprigs -- fresh
1/2 cup sage leaves -- fresh
1 apple -- quartered
1 stalk celery -- halved
1 onion -- halved
1/2 cup butter -- melted

Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey with cold water and pat dry.
Loosen skin from the turkey breast a bit, not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place.
Place apple, celery and onion into the neck cavity. Place the turkey, breast side up, on a rack in a shallow roasting pan and brush with melted butter. Cover turkey loosely with a "tent" of aluminum foil.
Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours, but begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving. Serve with gravy.
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Pumpkin Carrot Cake

Here's a twist on an old favourite - it's won raves whenever served! This recipes comes from Pat at Kitchen Chat!
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
1 1/2 cups granulated sugar
1 1/4 cups Libby's Solid Pack Pumpkin
3 eggs
1/2 cup packed brown sugar
1/2 cup veg. oil
1 cup (8 oz. can) crushed pineapple, drained
1 cup grated carrots
1 cup flaked coconut
1 1/4 cups chopped walnuts or pecans, divided

Combine flour, baking soda, cinnamon, and salt in small bowl. Combine milk and lemon juice. Beat sugar, pumpkin, eggs, brown sugar and feb. oil until combined. Beat in pineapple, carrot, milk mixture until combined. Gradually beat in flour mixture. Stir in coconut and 1 cup nuts. Pour into 2 greased 9-inch round cake pans.
Bake in preheated 350 F. oven for 30 to 35 minutes or until wooden pick comes out clean. Cool in pans on wire racks for 15 minutes. Remove to racks to cool completely.

Cream Cheese Frosting:
1 8 oz. pkg. cream cheese, softened
3 1/2 cups powdered sugar
1 teaspoons grated orange peel
2 tablespoons orange juice
1 teaspoons vanilla
1/3 cup butter
remaining nuts to garnish

Beat butter and cream cheese until fluffy. Add vanilla, orange juice and peel. Add sugar and beat until light and fluffy. Frost cake.
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Pumpkin Chocolate Chip Cake

This recipe comes from Fran at Kitchen Chat!
3 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
At Least 2 tablespoons cinnamon
4 eggs
1 cup of oil
2 cups of pumpkin
1 cup of walnuts (chopped)
1 cup chocolate chips

Preheat oven to 350 .In large bowl beat eggs, mix in oil, pumpkin, gradually add first 6 ingredients to pumpkin mixture, stir in nuts and chocolate chips - pour into greased and floured (bottom only) tube pan. Tube Pan - Bake for 1 hr 10 minutes.
Note: I use a little more cinnamon, and bit more nuts and chips.
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