4 cups fresh cranberries
2 cups sugar
2 cups boiling water
salt
Wash and pick over the cranberries. Put the berries in a saucepan and cover with boiling water. As soon as the water begins to boil again, cover with lid and boil 3 – 4 minutes, or until the skins burst. (Instructions are for firm berries; ripe berries require a few minutes longer.) Put through a strainer.
Stir sugar into the puree. Put over the heat and bring to a rolling boil. Boil for 5 minutes, skim, and pour into a wet mold.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Cornbread Pudding
1 egg
1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix
Melt butter. Mix together all ingredients and put in a baking dish. Bake at 350 degrees for 45 minutes give or take a little.
It should be slightly brown on top and edges.
I usually double the recipe to make enough for the family, and that can extend the cooking time.
1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix
Melt butter. Mix together all ingredients and put in a baking dish. Bake at 350 degrees for 45 minutes give or take a little.
It should be slightly brown on top and edges.
I usually double the recipe to make enough for the family, and that can extend the cooking time.
Corn Chive Pudding
Two 10 oz. pkg. frozen corn kernels, thawed
1/4 cup sugar
1 1/4 tsp. salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use (can substitute vanilla extract)
1/4 cup unsalted butter, melted and cooled (can use less w/good results)
3 Tbsp. all-purpose flour
1/4 cup chopped fresh chives
pinch freshly grated nutmeg
3 Tbsp. chopped fresh chives
Preheat oven to 350 and butter a 2 quart quiche dish or pie plate.
In a food processor pulse half of corn until chopped coarse. I a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives, and stir into corn until combined well. Pour pudding into dish and sprinkle with nutmeg.
Bake pudding in middle of oven until center is just set, about 60 minutes. Garnish pudding with chives. Let cool slightly before serving.
1/4 cup sugar
1 1/4 tsp. salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use (can substitute vanilla extract)
1/4 cup unsalted butter, melted and cooled (can use less w/good results)
3 Tbsp. all-purpose flour
1/4 cup chopped fresh chives
pinch freshly grated nutmeg
3 Tbsp. chopped fresh chives
Preheat oven to 350 and butter a 2 quart quiche dish or pie plate.
In a food processor pulse half of corn until chopped coarse. I a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives, and stir into corn until combined well. Pour pudding into dish and sprinkle with nutmeg.
Bake pudding in middle of oven until center is just set, about 60 minutes. Garnish pudding with chives. Let cool slightly before serving.
Rosemary's Sweet Potatoes
1 large sweet potato per person +1 (*)
1 stick butter
3/4 cup raisins
15 oz. can crushed pineapple
1 1/2 cups brown sugar
cinnamon, nutmeg, allspice
marshmallows
Cut potatoes in half; put open side down on cookie sheet. Bake at 350 for 40-60 minutes.
Scoop and mash wih other ingredients.
Put in casserole; cook until heated through.
Put marshmallows on top and, watching constantly, toast under broiler just before serving.
(*) Above amounts correspond to 5 potatoes.
Also, 3-4 cans whole yams = 5 potatoes
1 stick butter
3/4 cup raisins
15 oz. can crushed pineapple
1 1/2 cups brown sugar
cinnamon, nutmeg, allspice
marshmallows
Cut potatoes in half; put open side down on cookie sheet. Bake at 350 for 40-60 minutes.
Scoop and mash wih other ingredients.
Put in casserole; cook until heated through.
Put marshmallows on top and, watching constantly, toast under broiler just before serving.
(*) Above amounts correspond to 5 potatoes.
Also, 3-4 cans whole yams = 5 potatoes
Whipped Potato Casserole
5 lbs. all-purpose potatoes, peeled and quartered
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish
1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.
2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.
4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.
5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.
Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish
1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.
2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.
4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.
5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.
Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.
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