Site Meter Vamps and Scamps: Thanksgiving recipes...

Saturday, November 19, 2005

Thanksgiving recipes...

You asked for it, so here it is...a chance to share our Thanksgiving recipes. I'll get the ball rolling by sharing one of mine. :) This one is a super favorite with my family and I get mega complaints if it isn't in the dessert spread after dinner. I found it in my husband's grandmother's recipe box and she'd clipped it from a magazine at least 20 years ago. It's just so simple, I love making it!

Eggnog Pie

1.5 cups real egg nog
1 envelope unflavored gelatin
1/4 cup sugar
1/4 tspn sal
1 tspn vanilla
1/4 tspn almond extract
1 cup whipping cream (whipped)
1 - 9 inch crust - baked (shortbread or graham cracker crust can be used too)

Mix gelatin, sugar and salt. Gradually stir in eggnog. Warm over low heat until gelatin is dissolved. Watch carefully, stirring from time to time. Do not let milk get hot (no bubbles). Chill until mixture mounds when dropped from a spoon. Fold in flavorings and whipped cream. Chill about 5 to 10 minutes. Spoon into crust. Chill.

It's fabulous, it really is.

What are your favorite Thanksgiving recipes?

Hugs,
Lucy Monroe

9 comments:

Barbara-PF said...

Sounds Yummy Lucy. Copied the recipe. The picture looks like Sugar Cream Pie...which I love.

Lucy Monroe said...

Barbara...that sounds yummy. Do you have a recipe? Or a link to one?

Amy S. said...

I got this off of Paula Deen's show. It is very good.

Pumpkin Gooey Butter Cakes

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Cryna said...

This one is very good, and very old, one of my family's favourites.

Apple Pudding

Ingredients

1 cup flour
1 tsp. baking powder
1/2 cup milk
1/2 cup white sugar
1/2 tsp. vanilla
4-6 peeled apples (depending on size)

Method

Mix flour, baking powder, milk, white sugar and vanilla in bottom of oven proof bowl. Slice peeled apples into this mixture and stir enough to coat apples nicely.

Then add to top of mixture, but not stirring:

1/2 cup brown sugar (sprinkle over mixture)
2 cups boiling water
Piece of butter or margarine (size of an egg)(this can be dropped in chunks over mixture)

Bake at 350 degree, preheated oven until apples and cake batter are nicely browned.

Serve hot as a dessert. Tastes good with ice cream scooped on top.

Cryna

Lucy Monroe said...

Cryna and Amy...your desserts sound totally scrumptious!!! Thanks for sharing!

Joni said...

Here's my contribution:

7-Up Salad

Not recommended for those on a low-fat diet

1 lg. Pkg Lime Jello (Lemon or Lime for Springtime)
2 cups of 7-Up
1 large can of Crushed Pineapple (drain juice into small bowl set aside for topping)
6 small bananas or 3 large
1 18oz pkg of Miniature Marshmallows (colored ones are okay too)

Topping:
2 tbs butter or margarine
2 tbs flour
1 egg
1 cup of pineapple juice from drained pineapple (add water if it doesn’t make a cup)
1 16oz pkg of Philadelphia Cream Cheese
1 large bowl of Frozen Dream Whip or Cool Whip

In 13 x 9 aluminum cakepan (not glass as it’s not deep enough):
Follow directions on jello package but instead of adding cold water, add 7-up
Add drained pineapple
Add sliced bananas
Add miniature marshmallows, place in refrigerator until completely gelled (about 5 hours or overnight)

Topping
Add after jello has gelled
Blend egg and pineapple juice together set next to saucepan
In large saucepan, over low heat, melt butter
Add flour and stir until smoothly moistened
Quickly add pineapple juice mixture from above (it’s ok if there are slivers of pineapple)
Halve the package of cream cheese and mash ½ first then the other into saucepan until partially melted, stirring frequently (about 5 mins, do not boil)
Remove from heat and pour into mixing bowl. With electric blender, mix on low speed for 2 mins until smoothe and creamy
Fold in Whip Cream
Pour over jello and chill for 2 hours then slice like brownies

Makes about 12 servings

Anonymous said...

Okays Gals! Here are my recipes contributions. Im posting easy ones 'cause most of our cooking (puertorican) is kind of complicated and some of the ingredienst are hard to find. So I've decided on these that are simpler.

Aranitas (Spiders)

2 Plantains (its like a banana but green and bigger)
1 egg
2 tablespoons of Adobo ( if you cant find it you can do 1/2 of salt and 1/2 of garlic powder and pepper to taste)

Procedure:

Peel the Plantain and shred. (sort of like the shredded carrots size) Add the rest of the ingredients. Mix all ingredients and spoon them on hot oil until golden brown.

Sauce: Mix 1 and 1/2 parts of Mayonaise and 1 part of Ketchup. Add garlic powder and parsley flakes to taste and mix.

After the spiders are done dip'em in the sauce and eat! Enjoy


#2
Vanilla Flan (Custard)

1 can of evaporated milk
1 can of condensed milk
6 eggs
1 tsp Vanilla
1 cup of sugar

Procedure:
Preheat oven 350
In a pan put the sugar and caramelize it. Then in a 9x9 baking tray (you can use the foil ones) drop the caramel and spread it until bottom and sides are covered.
Mix the rest of the ingredients in the food processor and then pour over caramelized tray.
Get a bigger tray and put the smaller one inside it. Then pour water until about half of it. Put it in the oven and bake for 30 min.

Wait until is cold and turn into a serving plate. You can serve it alone or you can add some whipped cream and a strawberry on a piece to make it pretty.

So there you have it! Enjoy!

Happy Thanksgiving!
Niny

snowflake said...

The pie looks absolutely yummy, Lucy.

Chocolate Rum Balls or Bourbon Balls

Make them a few days before serving to give them time to age.

3 1/2 cups vanilla wafer crumbs (about 12 ounces)
1 cup finely chopped pecans
1 cup powdered sugar
1/4 cup unsweetened
cocoa powder
1/3 cup rum (light or dark)
or bourbon
1/3 cup light or dark corn syrup
1/2 cup powdered sugar
or colored sprinkles
(for topping)

1. Stir together all ingredients except sugar for topping.

2. Roll in your hands to shape into 1" balls.

3. Roll in the 1/2 cup powdered sugar or colored sprinkles.

4. Refrigerate in tightly covered container till firm.

Makes about 50.

Alyssa said...

I'm definitely not a cooking kind of person. My recipe for pie consists of me going to the store and buying one. LOL!