Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts

Saturday, November 20, 2021

Pumpkin Pie

 Store Bought Crust

Filling :

FOR THE FILLING
1 (15-oz.) can pumpkin puree
1 1/4 c. heavy cream
3/4 c. packed brown sugar
3 large eggs, beaten
1 tbsp. all-purpose flour
2 tsp. pumpkin pie spice
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)

  1. in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
  2. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
  3. Serve with whipped cream, if desired.
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Wednesday, November 27, 2019

Corn Casserole

YIELD
8 people
ACTIVE TIME
10 mins
TOTAL TIME
45 minutes

INGREDIENTS

    • 1 (15 1/4-ounce) can whole kernel corn, drained
    • 1 (14 3/4-ounce) can cream-style corn
    • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
    • 1 cup sour cream
    • 1/2 stick butter, melted
    • 1 to 1 1/2 cups shredded Cheddar


PREPARATION

    1. Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.


It's Paula Deen's recipe. 

https://www.epicurious.com/recipes/member/views/paula-deens-corn-casserole-52951711

Oh Paula. You disappointed me in life but in food you really had it goin on.
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Wednesday, November 13, 2019

Thanksgiving Shortbread Cookies



https://thecafesucrefarine.com/easy-thanksgiving-shortbread-cookies/

Ingredients
For the cookies:
  • 8 ounces very soft butter
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup cornstarch
For the glaze:
  • 2 cups powdered sugar
  • 4-5 tablespoons half and half
  • ½ teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 3-4 containers of gel food coloring


Instructions
For the cookies:
  1. Line 2 sheet pans with parchment paper. Set aside. Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together by hand for about 30 seconds until well blended.
  2. Add the flour and cornstarch. Stir until dry ingredients are incorporated. The dough will be a little shaggy. Turn the dough out onto a floured work surface and gather into a ball. Knead 5-6 times until fairly smooth.
  3. Form into a ball again and flatten with your hand to form a flat disk. Turn the disk to coat both sides with flour.
  4. Roll out the dough to an approximate ¼-inch thickness (see CafĂ© Tips above in the post). Keep work surface, dough and rolling pin lightly dusted with flour. Cut out turkeys and transfer to prepared pans with a thin, metal spatula. Re-roll scraps as many times as needed to use up the dough. Place cutouts in the refrigerator for at least one hour or up to 24 hours.
  5. When ready to bake, preheat oven to 375˚F. Remove 1 pan of cutouts from the refrigerator and bake for 12-14 minutes, or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Repeat with the second pan of cutouts. Cool completely before icing.
For the glaze:
  1. Combine powdered sugar, 4 tablespoons half and half and extracts in a medium-size bowl. Mix until smooth. The glaze should be fairly thick, but pourable. Add a little more half and half if too thick. Taste the glaze and add more extract, if a more intense flavor is desired. Transfer the glaze to a small shallow bowl (a little bigger than your cookies).
  2. With a toothpick, add a small amount of each desired color of gel food coloring swirl lightly through the icing. Don’t swirl too much or the icing will become a solid color. Use a light hand with the gel food coloring. A little goes a long way!
  3. To glaze the cookies, hold onto the edges of a cookie and dip the top surface into the glaze, being sure all of the top touches the glaze. Pull cookie straight up and out of the glaze. Allow excess glaze to drip back into the bowl for about 15-20 seconds. (see pictures above in post).
  4. When glaze stops dripping, quickly flip the cookie to the right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies. Place cookies on a cooling rack and allow glaze to dry for 20-30 minutes.
Recipe Notes
Makes 10-12 cookies, depending on the size of your cookie cutter.
See Café Tips above in post for more detailed instructions and tips.
Calories244kcal
Fat15g
Saturated fat9g
Cholesterol41mg
Sodium136mg
Potassium24mg
Carbohydrates23g
Sugar7g
Protein2g
Vitamin A475%
Calcium9%
Iron0.8%
The CafĂ© Sucre Farine is a participant in the Amazon Affiliate Program.  The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you!

You may also like:

Ridiculously Easy Sticky Toffee Pudding
Festive Treats for Halloween
Glazed Puff Pastry Apple Roses
These one-bowl, no-mixer Thanksgiving Shortbread Cookies are great for gifts and entertaining. Each one is a beautiful work of art! #thanksgivingcookies, #easyholidaycookies, #easycookiedecoration

Reader Interactions

Comments

  3. Becky M says
    Just ordered the cookie cutter 🙂 If I only have heavy whipping cream in the fridge, would that work for the glaze? Or is half and half preferred? (Or could I use whole milk?) Blessings, Becky
    Reply
  4. Cassie says
    Our granddaughter is allergic to eggs, so this recipe is great! I have used it many times. Unfortunately, I end up eating more than she does. Love all your recipes. Thank you and Happy Thanksgiving!
    Reply
  5. Susan says
    Had good friends in town and got so behind in my comments but getting there 🙂 I’m going to be making turkey cookies for my grands on Thanksgiving Day too 🙂 Would love to try your fall colored swirly frosting on some!
    Reply
  8. Liz says
    Such a simple and beautiful technique for frosting these shortbread cookies! They’re perfect for Thanksgiving snacking!!!
    Reply

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