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More yanked recipes

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Here are some Holiday favorites that I yanked just for you. I haven't even posted these recipes on any of my sites and you can't find them in my cookbook. Hope you enjoy the flavor of New England in each Thanksgiving recipe.

Spiced pumpkin custard pie
3/4 c. chopped almonds, pecans or walnuts
1 1/4 c. flour
1/2 t. ginger
1/2 t. salt
1/2 c. shortening
4 T. ice cold water, or more as needed to form dough ball
1 t. lemon juice or vinegar

Filling:
3 eggs
1 c. sugar*
1 1/2 t. cinnamon
1/2 t. allspice
1/2 t. ginger
1/2 t. salt
1 can (15-oz.) solid-pack pumpkin
1 can (15-oz.) evaporated milk
Whipped topping, cinnamon for garnish

Place nuts in a food processsor or blender and process until finely ground. In a large bowl, combine the nuts, flour, ginger and salt. Cut in the shortening until mixture is crumbly. Gradually add the water and lemon juice, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate. For the filling, beat the eggs, sugar, spices and salt until smooth in a large bowl. Beat in the pumpkin and slowly beat in the milk. Pour into the crust. Bake at 400 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent burning if needed. Cool and garnish with whipped topping and cinnamon.

*If you truly want complex Yankee flavors, use 1 c. pure maple syrup in this recipe. Or, take 2 c. apple cider and boil it down to 1 cup and use instead of sugar. Absolutely fantastic tasting.

Yankee au gratin

I am calling it this because if I called it the way I should (turnip-potato au gratin) you would never try it. But this dish is simply great tasting, even if turnip isn't your favorite vegetable. The cheese and potato over-shadow the turnip and make it much more pleasant to admire.

6 potatoes, peeled and thinly sliced
4 onions, peeled and thinly sliced
1 lb. turnip, peeled and thinly sliced (the same size as the potatoes)
2 c. shredded maple-smoked gouda or maple-smoked Cheddar cheese, divided*
2 T. flour
1 t. salt
1/2 t. black pepper
3 c. heavy whipping cream

Layer the potatoes, onions, turnip and 1 c. of the shredded cheese, on top, in a greased 13 x 9-inch square baking pan or casserole dish; set aside. In a small saucepan, combine the flour, salt and pepper and gradually whisk in the cream. Bring to a very slow boil, stirring frequently. Remove from the heat and pour over the vegetables. Sprinkle with remaining cheese.

Cover and bake at 375 degrees F for 30 minutes. Uncover and continue baking for another 20-25 minutes or until vegetables are tender and the top is golden brown.

*You can find these cheeses in supermarkets anywhere. Vermont has many creameries and cheese houses that specialize in cheeses such as these.

Last modified on Monday, 19 December 2011 16:49

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