When GOOD staffers convened for a Thanksgiving potluck this week to give thanks for turkey (bird and tofu-based), we learned a lot: Tofurky looks just like cheesecake; everything tastes better with cheese injected into of it; you can never have too many muffins.
Now, we're prepared to drop some of our newfound culinary knowledge on you. Page through our crowdsourced Thanksgiving cookbook, then recreate our dishes in your own kitchen—everything from our booze-makes-everything-better cranberry (rum) cakes to our wine-fueled Brussels sprouts with bacon and shallots. (We drank nothing but sparkling cider—promise!) Then, post your greatest Thanksgiving recipes in the comments so we can eat like you, too.
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Martha-style cheddar cheese and sage biscuits
via Martha Stewart, à la Becca Nath
Why just make a plain ol' biscuit when you could inject cheese directly into the dough? The added herby and sharp cheddar flavor is where it is at!
Gather:
4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
½ teaspoon paprika
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
3 cups grated cheddar cheese
2/3 cup thinly sliced fresh sage
2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon heavy cream
Make:
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
Using a 2 ½ inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.
à la Cord Jefferson
There's not a lot of traditional Thanksgiving foods that are also vegan. This is one that's simple, easy to make, and relatively healthy by virtue of not being glutted with butter, cream, eggs, or meat.
Gather:
10 ounces fresh cranberries10 ounces fresh blueberries1 cup water1 cup sugar
Pour the cranberries into a large saucepan. Add the water and sugar.
Turn the heat to medium-high and stir until the sugar melts and the berries begin popping.
Add the blueberries and bring the mixture to a boil. Reduce the heat to simmer the mixture and cook for 10 more minutes. Remove from heat and cool to room temperature.
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Wine-fueled Brussels sprouts with bacon and shallots
à la Wylie Overstreet
I'm not usually a fan of Brussels sprouts, but these are sweet, nutty, and delicious. I just eyeballed the quantity/ratios of ingredients (it's not hard).
Make:
Pour 1-2 cups of red wine into glass. Drink.
Put on easy listening music—Michael Buble, Toto, The Eagles.
Remove any loose outer leaves from Brussels sprouts. Halve from the stem, then chop crosswise into 1/8" slices. Place in large mixing bowl.
Dice shallot(s). Sing along to Buble.
Generously sprinkle sprouts with sea or kosher salt and fresh ground pepper, mix in shallots.
Toss the sprouts while pouring in enough olive oil to lightly coat, but not soak.
Decide Buble is too on-the-nose. Switch to Bob Marley. Pour another glass of wine.
In a large sauté pan, cook thick-cut bacon over medium heat, turning frequently. Do not crispify—I like floppy, but al dente is ok too. Don't pour out bacon fat and drippings—just remove strips from pan, set aside to drain and cool. Chop into bits for later.
Depending on how fat/bad-ass you want to be, begin to sauté the sprouts/shallot mixture in the sauté pan with however much of the bacon fat you see fit—pour out most of the fat for a lighter, healthier meal, or keep it all for a heartier, tastier one. Your call.
Sauté until sprouts begin to wilt and taste mellow and nutty. Mix in chopped bacon, serve, enjoy accolades.
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Runner's pumpkin pecan muffins
via Competitor Magazine, à la Stephanie Pollok
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/3 cup buttermilk
1/3 cup butter, melted
1/2 teaspoon vanilla extract
1 cup white sugar
1 cup canned pumpkin
1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Grease a muffin pan tin.
Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger in a medium bowl.
Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin pan, filling almost to the top.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Saffron and maple almond green beans
à la Liz Dwyer
Fresh green beans with almonds have long been a holiday tradition in my family, but I made this recipe my own by adding the maple syrup to the almonds. It gives it a real "fall" feel. The saffron got added to the recipe about 10 years ao because I grew up with many Persian friends and Los Angeles has plenty of Iranian markets. It's such a pricey spice that it makes any dish feel like a real luxury. Also: The biggest key with green beans is not to overcook them.
Gather:
1 pound fresh green beans
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 big pinch of saffron
1/2 tsp cumin
kosher salt to taste
toasted sliced almonds
maple syrup
1/2 cup water
Make:
For the almonds: Spray a cookie sheet with nonstick spay or wipe with olive oil. Scatter sliced almonds on it and drizzle with maple syrup. Put in a oven and toast till they're golden brown.
For the beans: Add oil and butter to the pan and heat. add in the shallot and cumin, Toss beans in and saute for a few minutes so they're covered completely. Add in the kosher salt and the saffron. stir and then add the water. Cover and let the water cook out (about 5 minutes) -- make sure you check so the beans don't burn in the pan.
Remove almonds from oven, stir in to green beans and serve hot.
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Herbed sourdough stuffing
à la Isis Krause
Gather:
1 large loaf sourdough bread, cut into cubes
1-2 cans vegetable or chicken broth (I like less clumpy stuffing, so usually stick to 1 can)
3 carrots, diced
3 celery stalks, diced
2 onions, diced
3 large apples (such as Gala or Braeburn), diced
3 tablespoons fresh thyme, minced (herbs can easily be increased or substituted to your liking)
3 tablespoons fresh sage, minced
1 stick butter
1 tablespoon salt (or more to taste)
2 teaspoons black pepper
Make:
Saute onions, celery, carrots and apples in butter till soft, roughly 10 minutes. Mix in salt, pepper and herbs. Combine with cubed bread and enough broth till mixture comes together (you might need to mix this in a large bowl, depending on what size pan you used).
Bake in a lightly greased large lasagna pan at 450 degrees Fahrenheit until brown and crunchy on top.
Baby's first Tofurky
via Chow, à la Doris Yee
5 (14-ounce) packages extra-firm tofu, drained2 tablespoons white miso2 teaspoons kosher salt2 teaspoons finely chopped fresh thyme leaves1 1/2 teaspoons freshly ground black pepper1 1/2 teaspoons soy sauce1 teaspoon finely chopped fresh sage leaves
For the glaze:
3 tablespoons freshly squeezed orange juice2 tablespoons soy sauce1 tablespoon olive oil1 teaspoon white miso1 teaspoon Dijon mustard
Place a colander inside a large bowl and line it with two layers of ultrafine cheesecloth; set aside. Using your hands, break the tofu into roughly 2-inch pieces. Place about half of the tofu in a food processor fitted with a blade attachment. Add the miso, salt, thyme, pepper, soy sauce, and sage and process, scraping down the sides of the bowl as needed, until the mixture is very smooth, about 2 minutes total. Transfer to a large bowl. Process the remaining tofu until smooth. Transfer to the bowl with the tofu-miso mixture and stir until evenly combined.
Transfer to the colander, smooth the top, and fold the cheesecloth over to completely cover the tofu mixture. Set a plate about the size of the inside of the colander on top of the cheesecloth and place a few heavy cans or jars on top of the plate to weigh down the tofu (the weight helps expel any excess water). Refrigerate overnight, or at least 12 hours.For the glaze: In a small bowl, whisk together all ingredients until combined. Cover and store in the refrigerator until ready to use.Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-inch springform pan with oil and place on a baking sheet.Remove the colander from the refrigerator. Remove the weights and plate and peel away the cheesecloth from the top of the tofu. Using a 1-cup measure, transfer 4 cups of the tofu mixture from the colander to the springform pan and, using a rubber spatula, spread into an even layer. Arrange stuffing in an even layer over the tofu, leaving a 1/2-inch border. Spread the remaining tofu in an even layer over the stuffing, completely covering it, and smooth it to the edge of the pan. Using a pastry brush, coat the top with a thin layer of the glaze.Bake in the oven until the top is dark golden brown, about 75 minutes, brushing the top with glaze every 15 minutes. Remove from the oven and let cool on the baking sheet, about 10 minutes. Run a knife around the inside of the pan before removing the outer ring. Cut into wedges and serve, if you choose, with mushroom gravy.
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Bacon-wrapped, brie-stuffed dates
à la Keith
I enjoy this recipe because the brie caramelizes with the dates and the bacon provides a crispy, savory sleeve to bite through.
Make:
Preheat oven to 375 degrees.
Lightly oil a casserole dish or large baking pan. Cut two garlic cloves in half and spread the oil around, pressing firmly on the garlic. Dice up the garlic and add it to the pan, with some salt and pepper.
Take about 20 dates, slice each date on their long side and remove its pit. Stuff each date with brie (or a soft cheese of your choice). Wrap each date with a half-cut slice of bacon.
Slice a large shallot and cioppino onion. Dice up half a habenero pepper. Add some of this to the pan before placing and arranging the stuffed and wrapped dates to the pan. Add the rest of the onion/shallot mix on top of the dates. Sprinkle salt and pepper. Place in oven and bake at 375 degrees for an hour.
Booze-makes-everything-better cranberry (rum) cakes
à la Megan Greenwell
1 1/2 tablespoon unsalted butter
1/2 cup sugar
1/2 cup whole milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries (frozen and defrosted is fine)
1 tablespoon orange zest
1/2 cup toasted, chopped walnuts (optional)
For rum sauce:
1/2 cup butter1/2 cup heavy cream1 cup sugar1/2 teaspoon pure vanilla extract2 tablespoons rum (not optional)
Preheat oven to 350 degrees. Grease standard-size muffin tin.
Mix first six ingredients using stand mixer or hand mixer until just smooth. Do not over-beat. Stir in cranberries, orange zest, and walnuts.
Fill muffin cups about 2/3 full. Bake for 20-25 minutes until golden brown and just set in center.Heat rum sauce ingredients in medium saucepan over medium heat until combined and golden brown. Cool slightly, then spoon sauce over warm cakes.
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Sweet potato pie by way of the January 1988 Ansonia High School cooking class
à la Jessica de Jesus
My mom's been making this recipe for as long as I can remember eating a Thanksgiving meal, and for the longest time, I never knew where she got it. Come to find out—when I asked for the recipe to start making it on my own—the original recipe came from a 1988 high school cooking class! I'm thinking about framing it soon.
Gather:
4 or 5 big yams or sweet potatoes (fully cooked)
2 1/4 cups sugar
1 tablespoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt
12 oz. can evaporated milk
1/4 cup flour
3 eggs
2 sticks butter or margarine
Make:
Mix all ingredients together except the butter in one large bowl. When hot potatoes are cooked put them in chunks into the same bowl with butter (which will melt better because of the heat) and blend with blender. Mix until smooth.
Pour mixture into pastry lined 9-in pie shell in oven at 350 degrees. Put a ring of tin foil around the edge of pie crust so this will not overbake. Bake pies for approximately one hour (you may have to add an additional 15 minutes of baking depending upon your oven) or until a knife inserted off center comes out clean.
Cool, cover and chill to store. This recipe should make two 9" pies.
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Amanda's apple crisp
à la Amanda Ehrman
Gather:
5 pounds apples of your choice—I prefer Granny Smiths or another tart variety.
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter
Make:
Preheat the oven to 350 degrees Fharenheit. Butter a 9 x 14 x 2 inch baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter. Mix until the mixture is crumbly. Scatter evenly over the apples.
Bake for 1 hour until the top is brown and the apples are bubbly. Serve warm as desert, or for breakfast the next day!
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| The GOOD Thanksgiving Cookbook by Amanda Hess, Nina Lincoff |
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When GOOD staffers convened for a Thanksgiving potluck this week to give thanks for turkey (bird and tofu-based), we learned a lot: Tofurky looks just like cheesecake; everything tastes better with cheese injected into of it; you can never have too many muffins.
Now, we're prepared to drop some of our newfound culinary knowledge on you. Page through our crowdsourced Thanksgiving cookbook, then recreate our dishes in your own kitchen—everything from our booze-makes-everything-better cranberry (rum) cakes to our wine-fueled Brussels sprouts with bacon and shallots. (We drank nothing but sparkling cider—promise!) Then, post your greatest Thanksgiving recipes in the comments so we can eat like you, too.
Martha-style cheddar cheese and sage biscuits
via Martha Stewart, à la Becca Nath
Why just make a plain ol' biscuit when you could inject cheese directly into the dough? The added herby and sharp cheddar flavor is where it is at!
Gather:
4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
½ teaspoon paprika
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
3 cups grated cheddar cheese
2/3 cup thinly sliced fresh sage
2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon heavy cream
Make:
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
Using a 2 ½ inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.
à la Cord Jefferson
There's not a lot of traditional Thanksgiving foods that are also vegan. This is one that's simple, easy to make, and relatively healthy by virtue of not being glutted with butter, cream, eggs, or meat.
Gather:
10 ounces fresh cranberries10 ounces fresh blueberries1 cup water1 cup sugar
Pour the cranberries into a large saucepan. Add the water and sugar.
Turn the heat to medium-high and stir until the sugar melts and the berries begin popping.
Add the blueberries and bring the mixture to a boil. Reduce the heat to simmer the mixture and cook for 10 more minutes. Remove from heat and cool to room temperature.
Wine-fueled Brussels sprouts with bacon and shallots
à la Wylie Overstreet
I'm not usually a fan of Brussels sprouts, but these are sweet, nutty, and delicious. I just eyeballed the quantity/ratios of ingredients (it's not hard).
Make:
Pour 1-2 cups of red wine into glass. Drink.
Put on easy listening music—Michael Buble, Toto, The Eagles.
Remove any loose outer leaves from Brussels sprouts. Halve from the stem, then chop crosswise into 1/8" slices. Place in large mixing bowl.
Dice shallot(s). Sing along to Buble.
Generously sprinkle sprouts with sea or kosher salt and fresh ground pepper, mix in shallots.
Toss the sprouts while pouring in enough olive oil to lightly coat, but not soak.
Decide Buble is too on-the-nose. Switch to Bob Marley. Pour another glass of wine.
In a large sauté pan, cook thick-cut bacon over medium heat, turning frequently. Do not crispify—I like floppy, but al dente is ok too. Don't pour out bacon fat and drippings—just remove strips from pan, set aside to drain and cool. Chop into bits for later.
Depending on how fat/bad-ass you want to be, begin to sauté the sprouts/shallot mixture in the sauté pan with however much of the bacon fat you see fit—pour out most of the fat for a lighter, healthier meal, or keep it all for a heartier, tastier one. Your call.
Sauté until sprouts begin to wilt and taste mellow and nutty. Mix in chopped bacon, serve, enjoy accolades.
Runner's pumpkin pecan muffins
via Competitor Magazine, à la Stephanie Pollok
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/3 cup buttermilk
1/3 cup butter, melted
1/2 teaspoon vanilla extract
1 cup white sugar
1 cup canned pumpkin
1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Grease a muffin pan tin.
Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger in a medium bowl.
Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin pan, filling almost to the top.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Saffron and maple almond green beans
à la Liz Dwyer
Fresh green beans with almonds have long been a holiday tradition in my family, but I made this recipe my own by adding the maple syrup to the almonds. It gives it a real "fall" feel. The saffron got added to the recipe about 10 years ao because I grew up with many Persian friends and Los Angeles has plenty of Iranian markets. It's such a pricey spice that it makes any dish feel like a real luxury. Also: The biggest key with green beans is not to overcook them.
Gather:
1 pound fresh green beans
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 big pinch of saffron
1/2 tsp cumin
kosher salt to taste
toasted sliced almonds
maple syrup
1/2 cup water
Make:
For the almonds: Spray a cookie sheet with nonstick spay or wipe with olive oil. Scatter sliced almonds on it and drizzle with maple syrup. Put in a oven and toast till they're golden brown.
For the beans: Add oil and butter to the pan and heat. add in the shallot and cumin, Toss beans in and saute for a few minutes so they're covered completely. Add in the kosher salt and the saffron. stir and then add the water. Cover and let the water cook out (about 5 minutes) -- make sure you check so the beans don't burn in the pan.
Remove almonds from oven, stir in to green beans and serve hot.
Herbed sourdough stuffing
à la Isis Krause
Gather:
1 large loaf sourdough bread, cut into cubes
1-2 cans vegetable or chicken broth (I like less clumpy stuffing, so usually stick to 1 can)
3 carrots, diced
3 celery stalks, diced
2 onions, diced
3 large apples (such as Gala or Braeburn), diced
3 tablespoons fresh thyme, minced (herbs can easily be increased or substituted to your liking)
3 tablespoons fresh sage, minced
1 stick butter
1 tablespoon salt (or more to taste)
2 teaspoons black pepper
Make:
Saute onions, celery, carrots and apples in butter till soft, roughly 10 minutes. Mix in salt, pepper and herbs. Combine with cubed bread and enough broth till mixture comes together (you might need to mix this in a large bowl, depending on what size pan you used).
Bake in a lightly greased large lasagna pan at 450 degrees Fahrenheit until brown and crunchy on top.
Baby's first Tofurky
via Chow, à la Doris Yee
5 (14-ounce) packages extra-firm tofu, drained2 tablespoons white miso2 teaspoons kosher salt2 teaspoons finely chopped fresh thyme leaves1 1/2 teaspoons freshly ground black pepper1 1/2 teaspoons soy sauce1 teaspoon finely chopped fresh sage leaves
For the glaze:
3 tablespoons freshly squeezed orange juice2 tablespoons soy sauce1 tablespoon olive oil1 teaspoon white miso1 teaspoon Dijon mustard
Place a colander inside a large bowl and line it with two layers of ultrafine cheesecloth; set aside. Using your hands, break the tofu into roughly 2-inch pieces. Place about half of the tofu in a food processor fitted with a blade attachment. Add the miso, salt, thyme, pepper, soy sauce, and sage and process, scraping down the sides of the bowl as needed, until the mixture is very smooth, about 2 minutes total. Transfer to a large bowl. Process the remaining tofu until smooth. Transfer to the bowl with the tofu-miso mixture and stir until evenly combined.
Transfer to the colander, smooth the top, and fold the cheesecloth over to completely cover the tofu mixture. Set a plate about the size of the inside of the colander on top of the cheesecloth and place a few heavy cans or jars on top of the plate to weigh down the tofu (the weight helps expel any excess water). Refrigerate overnight, or at least 12 hours.For the glaze: In a small bowl, whisk together all ingredients until combined. Cover and store in the refrigerator until ready to use.Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-inch springform pan with oil and place on a baking sheet.Remove the colander from the refrigerator. Remove the weights and plate and peel away the cheesecloth from the top of the tofu. Using a 1-cup measure, transfer 4 cups of the tofu mixture from the colander to the springform pan and, using a rubber spatula, spread into an even layer. Arrange stuffing in an even layer over the tofu, leaving a 1/2-inch border. Spread the remaining tofu in an even layer over the stuffing, completely covering it, and smooth it to the edge of the pan. Using a pastry brush, coat the top with a thin layer of the glaze.Bake in the oven until the top is dark golden brown, about 75 minutes, brushing the top with glaze every 15 minutes. Remove from the oven and let cool on the baking sheet, about 10 minutes. Run a knife around the inside of the pan before removing the outer ring. Cut into wedges and serve, if you choose, with mushroom gravy.
Bacon-wrapped, brie-stuffed dates
à la Keith
I enjoy this recipe because the brie caramelizes with the dates and the bacon provides a crispy, savory sleeve to bite through.
Make:
Preheat oven to 375 degrees.
Lightly oil a casserole dish or large baking pan. Cut two garlic cloves in half and spread the oil around, pressing firmly on the garlic. Dice up the garlic and add it to the pan, with some salt and pepper.
Take about 20 dates, slice each date on their long side and remove its pit. Stuff each date with brie (or a soft cheese of your choice). Wrap each date with a half-cut slice of bacon.
Slice a large shallot and cioppino onion. Dice up half a habenero pepper. Add some of this to the pan before placing and arranging the stuffed and wrapped dates to the pan. Add the rest of the onion/shallot mix on top of the dates. Sprinkle salt and pepper. Place in oven and bake at 375 degrees for an hour.
Booze-makes-everything-better cranberry (rum) cakes
à la Megan Greenwell
1 1/2 tablespoon unsalted butter
1/2 cup sugar
1/2 cup whole milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries (frozen and defrosted is fine)
1 tablespoon orange zest
1/2 cup toasted, chopped walnuts (optional)
For rum sauce:
1/2 cup butter1/2 cup heavy cream1 cup sugar1/2 teaspoon pure vanilla extract2 tablespoons rum (not optional)
Preheat oven to 350 degrees. Grease standard-size muffin tin.
Mix first six ingredients using stand mixer or hand mixer until just smooth. Do not over-beat. Stir in cranberries, orange zest, and walnuts.
Fill muffin cups about 2/3 full. Bake for 20-25 minutes until golden brown and just set in center.Heat rum sauce ingredients in medium saucepan over medium heat until combined and golden brown. Cool slightly, then spoon sauce over warm cakes.
Sweet potato pie by way of the January 1988 Ansonia High School cooking class
à la Jessica de Jesus
My mom's been making this recipe for as long as I can remember eating a Thanksgiving meal, and for the longest time, I never knew where she got it. Come to find out—when I asked for the recipe to start making it on my own—the original recipe came from a 1988 high school cooking class! I'm thinking about framing it soon.
Gather:
4 or 5 big yams or sweet potatoes (fully cooked)
2 1/4 cups sugar
1 tablespoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt
12 oz. can evaporated milk
1/4 cup flour
3 eggs
2 sticks butter or margarine
Make:
Mix all ingredients together except the butter in one large bowl. When hot potatoes are cooked put them in chunks into the same bowl with butter (which will melt better because of the heat) and blend with blender. Mix until smooth.
Pour mixture into pastry lined 9-in pie shell in oven at 350 degrees. Put a ring of tin foil around the edge of pie crust so this will not overbake. Bake pies for approximately one hour (you may have to add an additional 15 minutes of baking depending upon your oven) or until a knife inserted off center comes out clean.
Cool, cover and chill to store. This recipe should make two 9" pies.
Amanda's apple crisp
à la Amanda Ehrman
Gather:
5 pounds apples of your choice—I prefer Granny Smiths or another tart variety.
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter
Make:
Preheat the oven to 350 degrees Fharenheit. Butter a 9 x 14 x 2 inch baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter. Mix until the mixture is crumbly. Scatter evenly over the apples.
Bake for 1 hour until the top is brown and the apples are bubbly. Serve warm as desert, or for breakfast the next day!
