Senior Track 

Thanksgiving Recipes

Festive Turkey Cups

• 1 can (12 oz) refrigerated biscuits
• 1 pkg McCormick Turkey Gravy Mix
• 1 cup milk
• 1 tbl butter
• 1/2 cup frozen peas, thawed OR 1 cup frozen broccoli florets, thawed
• 1 /2 cup diced red bell pepper, sautéed
• 1/4 tsp thyme leaves
• 1 cup cubed cooked chicken or turkey

Preheat oven to 375º. In two 6 cup muffin pans, press one biscuit onto bottom and sides of each cup (will fill 10 cups). Chill until ready to fill. Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat, stir in red bell pepper; cook until tender. Stir in peas, turkey and thyme leaves; heat through. Pour gravy over turkey mixture. Cook, stirring constantly 1 minute or until thickened. Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes. Makes 10 turkey cups. 

Holiday Morning French Toast

• 1 cup brown sugar
• 1/2 cup butter, melted
• 3 tsp McCormick ground cinnamon, divided
• 3 tart apples (such as Granny Smith), peeled, cored and thinly sliced
• 1/2 cup dired cranberries or raisins
• 1 loaf Italian or French bread, cut into 1 inch slices
• 6 large eggs
• 1½ cup milk
• 1 tbl McCormick vanilla extract

Combine brown sugar, butter and 1 tsp cinnamon in a 13x9: baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours. Bake, covered with aluminum foil, in a preheated 375º oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm. Makes about 12 servings

Pumpkin Trifle

• 2 pkgs (4 serving size) vanilla instant pudding and pie fillings
• 4 cups cold milk
• 1 cup canned solid pack pumpkin
• 2 tsp pumpkin pie spice, divided
• 1 frozen (10-3/4 oz) rectangular all-butter pound cake
• 1 cup whipping cream
• 2 tbl confectioners' sugar
• 3/4 tsp vanilla
• 1/4 cup coarsely chopped toffee-covered nuts or almond or pecan brittle OR toasted pecans

In large bowl, with wire whisk, mix pudding, milk, pumpkin and 1¾ tsp pumpkin pie spice until thickened; set aside. Cut cake crosswise into 16 slices. Line bottom of 2½ to 3 quart straight sided glass bowl or soufflé dish (about 8½" diameter and 4½: deep) with half of the cake slices, cutting to fit. Spoon half of the pumpkin mixture over the cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.  Whip cream with confectioners' sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until stiff peaks form.  Spoon over top of trifle, spreading to edges; sprinkle with nuts. To serve, spoon trifle into individual bowls.  Refrigerate at least 4 hours for flavors to blend.  Makes 10 servings.

Indian Pudding

• 3 cups milk
• 6 tbl yellow cornmeal
• 1/3 cup light or dark molasses
• 2 tbl butter
• 2 eggs
• 1/4 cup firmly packed brown sugar
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt

Preheat oven to 300º. In medium saucepan, combine milk, cornmeal, molasses and butter. Cook and stir over medium to medium-high heat about 10 minutes or until mixture has thickened. Remove from heat. In large bowl, combine eggs, sugar, cinnamon, ginger and salt. Gradually whisk in about 1 cup of the hot cornmeal mixture. Return egg mixture to saucepan with remaining cornmeal mixture and whisk until combined. Pour into lightly buttered 1½ quart baking dish. Bake about 1½ hours or until knife inserted in center comes out clean. Serve warm or at room temperature with sweetened softly whipped cream.

Variation: For individual Indian puddings, fill six 6 oz ramekins with pudding mixture. Place ramekins on baking sheet in oven. Bake in 300º oven for 1 hour or until knife inserted in center comes out clean.

Apple Custard

• 2 tbl butter
• 3 tart apples (about 1½ lbs), cored, peeled and thinly sliced
• 6 tbl sugar
• 1 tsp cinnamon
• pinch nutmeg
• 4 eggs, well beaten
• 2 tbl flour
• pinch salt
• 3 cups milk (heated until tiny bubbles form around the edges)
• 1 tsp vanilla extract
• confectioner's sugar

Preheat oven to 400º. Great a 12x8" glass baking dish. In large skillet, melt butter. Add apples and sauté until tender, about 3-5 minutes. In a small bowl, mix 1 tablespoon sugar, 1/2 tsp cinnamon and pinch nutmeg.  Sprinkle apple evenly with the cinnamon mixture. Place apple in baking dish. Mix eggs, flour, 3 tbl sugar and slat together in a medium bowl.. Gradually add heated milk and stir until well mixed.; stir in the vanilla extract. Pour this mixture over the apple slices in the baking dish (the apples will float). Sprinkle top with remaining 2 tablespoons sugar and 1/2 tsp cinnamon. Set the glass baking dish into a large shallow pan. Set pan on the middle shelf of the oven. Fill the pan with boiling water and bake for 30 minutes or until lightly browned. The custard will be firm to the touch. (It will be slightly watery). Sprinkle with confectioner's sugar and serve warm or cool. Makes six servings.

Cranberry Cream Cheese Mold

• 1½ cups boiling water
• 1 pkg (8 servings) or 2 pkgs (4 servings each) Cranberry flavored Jell-O
• 1½ cups cold water
• 1/2 tsp ground cinnamon
• 1 medium apple, chopped
• 1 cup Ocean Spray Whole Berry Cranberry sauce
• 1 pkg Cream cheese, 8 oz softened

Stir boiling water into gelatin in large bowl, 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into a medium bowl. Refrigerate about 1½ hours or until thickened (spoon drawn through leaves a definite impression). Reserve remaining gelatin at room temperature. Stir apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm. (should stick to finger when touched and should mound) Stir reserved 1 cup gelatin into cream cheese in small bowl with wire whisk until smooth. Put over gelatin lay in mold. Refrigerate 4 hours or until firm. Unmold. Makes 12 servings.

Sue Bee Pilgrim Pie

• 2 eggs, slightly beaten
• 16 oz can of pumpkin or 2 cups cooked pumpkin
• 3/4 cup Sue Bee Honey
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp cloves
• 1 cup evaporated milk
• 9" unbaked pie shell

In a bowl, beat eggs slightly, then mix in the remaining ingredients. Pour into pastry shell and bake at 425º for 15 minutes. Reduce oven temperature to 350º and bake 45 minutes longer or until pie is set or knife inserted in center comes out clean. When cool, top with whipped cream.

Orange Cranberry Sauce

• 1 (11 oz) can mandarin oranges segments
• 1 (12 oz) package fresh or frozen cranberries
• 3/4 cup sugar
• 1 tbl minced gingerroot or 1 tsp ground ginger
• 1/2 cup chopped pecans or walnuts

Drain oranges, reserve 1/4 cup syrup. In 2-quart casserole, cook cranberries, sugar, ginger and reserved syrup, covered, on high, 7 to 11 minutes until cranberries pop; stir twice during cooking. Stir in oranges and nuts. Chill. Serve with turkey. Makes 3 cups.

Pumpkin Cheesecake Bars

• 1 cup all-purpose flour
• 5 tbl butter or margarine, softened
• 8 oz cream cheese, softened
• 3/4 cup sugar
• 1 1/2 tsp vanilla
• 1 tsp allspice
• 1/3 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1/2 cup canned pumpkin
• 2 eggs, slightly beaten
• 1 1/2 tsp cinnamon

Preheat oven to 350 degrees. Mix flour and brown sugar in bow. Cut in butter until crumbly. Stir in pecans. Reserve 3/4 sup mixture. Press remaining mixture in 8x8" baking pan. Bake for 15  minutes. Cool completely. Combine cream cheese, pumpkin, sugar, eggs, vanilla and spices in a mixer bowl. Beat at medium speed until smooth. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake for 30-35 minutes or until set. Cool on wire rack. Cut into bars. Make 2.5 dozen

Cranberry-Orange Muffins

• 1 egg
• 1 cup milk
• 1 cup fresh or frozen cranberries, cut in half
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbl grated orange peel
• 3 tsp baking powder
• 1 tsp salt

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2" X 1 1/4" Beat egg in large bowl; stir in milk, cranberries and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan.

Cranberry-Orange Nut Bread

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/2 stick butter
• 1 tbl grated orange peel
• 3/4 cup orange juice
• 1 egg
• 1 cup cranberries, chopped
• 1/2 cup chopped nuts

Heat oven to 350 degrees. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, salt and baking soda in large bowl. Stir in butter until mixture is crumbly. Stir in orange peel, orange juice and egg just until all flour is moistened. Stir in cranberries and nuts. Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan. Cool the bread completely before slicing. Makes 24 slices.

Jell-O Holiday Cranberry Mold

• 2 cups boiling water
• 1 pkg (8-serving size) Jell-O Cranberry flavored gelatin
• 1 1/2 cups cold ginger ale or water
• 2 cups halved green and/or red seedless grapes
• 1 can (11 oz) mandarin orange segments, drained

Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold ginger ale. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 5 cup mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Makes ten servings.

More Holiday Fun!

Christmas  |  Easter  |  July 4th  |  Halloween  |  St Patrick's Day

Thanksgiving  |  Valentine's Day

 

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