Christmas Aromatics
16 whole cloves
3 pieces of cinnamon stick
1 1/2 T pickling spice
1 t ground allspice
Combine. Store in jar or plastic bag. To activate add about 1 T to water in a potpourri simmering pot and heat gently. Tie little bags of this with instructions on how to use it inside your Christmas cards. Don't forget to make some for your own house!
Variety of Christmas Sugar Cookies
Holiday Sugar Cookies
3/4 c solid shortening (butter flavored preferred)
1 c granulated sugar
2 eggs
1 t vanilla
2-1/4 c all-purpose flour
1-1/2 t baking powder
1/4 t salt
Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill
1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.
Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating. Yield: about 36 cookies: varies with cookie size
Candy Cane Sugar Twist Cookies
Basic Dough
1 c of butter, softened
1 c of confectioner's sugar
1 egg
1 t of vanilla
1/2 t peppermint extract
1/2 t salt
2 1/2 c of sifted flour
1 t cream of tartar
1 t baking soda
2 T of red food coloring (for Candy Cane Sugar cookies only)
Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.
Take one teaspoon of each color of dough and roll out into 4-inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch apart. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes before removing.
VARIATIONS
White Chocolate and Candy Cane Cookies
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.
White Chocolate Coating
1 c of Nestle white morsels
Melt the morsels in a microwave safe container, uncovered, on medium high (70%) for 1minute. Stir and microwave at additional 10 to 20 second intervals, stirring in 'til smooth.
Cookie Directions: Make one batch of the basic dough from above. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.
Double Peppermint Sugar Cookies
Make one batch of the basic dough from above but substitute the almond flavoring with 1/2 t of the peppermint flavoring. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. To glaze, arrange the cookies on a piece of wax paper one-inch apart. Spoon the glaze over each cookie. Let dry completely. Spoon another coat over the cookies. Sprinkle with the red sugar peppermint mixture. Let dry completely again.
Peppermint Glaze
3 c of confectioner's sugar
2 to 3 T of water
1/4 t of red food coloring
1/4 t peppermint flavoring
Combine all ingredients and beat until smooth. The glaze should be thin enough to pour from a spoon. Add a few drops of water and beat again if it gets too thick while using. Makes about one cup of glaze.
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Chocolate Kiss Cookies
Make one batch of the basic dough from above but substitute the peppermint extract with 1/2 t of almond extract. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Upon removing the cookies from the oven, immediately put one large Hershey Kiss in the middle of the cookie. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.
Mint Sugar
Put 4-6 mint leaves and a cup of sugar in the blender. Add a few drops of green food coloring. Blend on high until well mixed. Dry the sugar overnight on a cookie sheet before storing for later use on cookies and grapefruit and in tea. Or, for an attractive delicious garnish, roll little green grapes in this sugar.
3/4 c solid shortening (butter flavored preferred)
1 c granulated sugar
2 eggs
1 t vanilla
2-1/4 c all-purpose flour
1-1/2 t baking powder
1/4 t salt
Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill
1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.
Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating. Yield: about 36 cookies: varies with cookie size
Candy Cane Sugar Twist Cookies
Basic Dough
1 c of butter, softened
1 c of confectioner's sugar
1 egg
1 t of vanilla
1/2 t peppermint extract
1/2 t salt
2 1/2 c of sifted flour
1 t cream of tartar
1 t baking soda
2 T of red food coloring (for Candy Cane Sugar cookies only)
Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.
Take one teaspoon of each color of dough and roll out into 4-inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch apart. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes before removing.
VARIATIONS
White Chocolate and Candy Cane Cookies
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.
White Chocolate Coating
1 c of Nestle white morsels
Melt the morsels in a microwave safe container, uncovered, on medium high (70%) for 1minute. Stir and microwave at additional 10 to 20 second intervals, stirring in 'til smooth.
Cookie Directions: Make one batch of the basic dough from above. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.
Double Peppermint Sugar Cookies
Make one batch of the basic dough from above but substitute the almond flavoring with 1/2 t of the peppermint flavoring. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. To glaze, arrange the cookies on a piece of wax paper one-inch apart. Spoon the glaze over each cookie. Let dry completely. Spoon another coat over the cookies. Sprinkle with the red sugar peppermint mixture. Let dry completely again.
Peppermint Glaze
3 c of confectioner's sugar
2 to 3 T of water
1/4 t of red food coloring
1/4 t peppermint flavoring
Combine all ingredients and beat until smooth. The glaze should be thin enough to pour from a spoon. Add a few drops of water and beat again if it gets too thick while using. Makes about one cup of glaze.
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Chocolate Kiss Cookies
Make one batch of the basic dough from above but substitute the peppermint extract with 1/2 t of almond extract. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Upon removing the cookies from the oven, immediately put one large Hershey Kiss in the middle of the cookie. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.
Mint Sugar
Put 4-6 mint leaves and a cup of sugar in the blender. Add a few drops of green food coloring. Blend on high until well mixed. Dry the sugar overnight on a cookie sheet before storing for later use on cookies and grapefruit and in tea. Or, for an attractive delicious garnish, roll little green grapes in this sugar.
Some Cookie Recipes
SnickerDoodles
Mix together until creamy:
1 c Crisco
2 eggs
1 1/2 c granulated sugar
In another bowl, mix together:
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Next combine and mix all ingredients together. Chill dough for an hour.
Mix together: 1 t cinnamon and 1/4 c sugar
With the palms of your hands, roll cookie dough into small 1-inch balls. Roll each ball in sugar and cinnamon mix, covering completely. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes.
Snicker Biscuits
1 can croissants (refrigerator kind)
1 bag bite size Snickers
1 can vanilla icing
Unroll croissants. Cut each triangle in half. Place a snickers in the dough. Pinch to close. Bake for 13 minutes at temperature on croissant can. Put icing on while still warm.
Peanut Butter No-Bakes
Cook these together in a large saucepan:
1 c sugar
1/2 c milk
2T cocoa
1 t vanilla
Bring to boiling point and boil for 1 minute.
Then add: 1 1/2 c quick oats and 2 T peanut butter
Stir these into cocoa mixture. Turn off heat right away. Stir for 1 minute. Now: Drop mixture by spoonfuls on wax paper. Work fast. These cookies set very quickly. Let cool and remove to plate or cookie jar. Serves: 8-10
Coconut Macaroons Easy
1-14 oz pkg. coconut
1 -15 oz can sweetened condensed milk
2 t vanilla or almond extract
Heat oven to 325 degrees F. In medium bowl mix the above ingredients. Drop dough by tablespoonful 2 inches apart onto a greased and floured cookie sheet. Bake for 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield: 1 dozen cookies
Chocolate Pretzel Rings
48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 c M&M's
Place the pretzel on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 F for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.
Snowballs
1 stick butter or margarine
3 T powdered sugar
1 c sifted all-purpose flour
1 c finely chopped walnuts or pecans
Cream butter or margarine and powdered sugar until fluffy. Stir in flour gradually, then pecans or walnuts until well blended. Chill several hours or until firm enough to handle.
Roll dough, 1 teaspoon at a time, into marble-size balls between palm of hands; place 2-inches apart onto ungreased cookie sheets. Bake 325 degrees for 20 min. or until lightly golden. Cool cookies on cookie sheets for 5 min; remove carefully and roll in powdered sugar. Store in container with tight fitting cover. Makes 4 dozen
Snowball Surprises
8 oz butter or margarine, softened
3/4 c sugar
2 c flour, sifted
1 t vanilla
8 ounces Hershey's Kisses, unwrapped
powdered sugar
Cream the butter or margarine and sugar. Add the vanilla and mix well. Add flour, combine well, and wrap in plastic and refrigerate for half an hour.
Preheat oven to 350F. Take dough out of refrigerator and break into balls large enough to cover a Hershey Kiss. Insert the Kiss, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. While still warm, sift powdered sugar on top. Makes 2 1/2 dozen
Pecan Fingers
1 cup butter
1/4 c powdered sugar
1/4 t salt
1 t vanilla
1 T water
2 c flour (sifted)
2 c pecan (grated or finely chopped)
Powdered sugar
Cream butter; blend in one-fourth cup powdered sugar, salt, vanilla and water. Add flour and pecans; mix well. Chill for about 1-hour.
Shape into finger-like strips using level Tablespoon of dough. Place on ungreased cookie sheets about 2-inches apart. Bake at 350-degrees about 15 min. or until very lightly golden. Remove from cookie sheet and let rest about 4 min. only. Roll in powdered sugar. Makes 10 dozen.
Crown Jewels
1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/2 t salt
4 T (half stick) butter or margarine
3/4 c sugar
1 egg, separated
1/2 t vanilla flavoring
2 T milk
1/2 t each of peach, strawberry, any flavor red-currant jelly
Measure flour, baking powder and salt into a sifter. Cream butter or margarine and 1/2 cup of sugar until fluffy. Beat in egg yolk and vanilla. (save remaining sugar and egg white) Sift in dry ingredients one-third at a time, adding alternately with milk, stir just until well blended. Chill for several hours or until firm enough to roll easily.
Roll out dough; 1/4 at a time to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into ovals or rounds with a floured 2-in cutter, then cut small oval or circle in middle of half the cookies and lift out with tip of knife. Place whole ovals or rounds on greased cookie sheets, spoon about one-half teaspoon full of jelly in middle of each. Top, sandwich-style with a cutout oval or round; press edges together lightly with a fork or thumb to seal. Beat saved egg white slightly in a cup; brush over cookies. Sprinkle lightly with saved 1/4 cup sugar. Bake in hot oven 400 degrees for 8 min or until golden. Cool on sheets for 5 min, then remove and cool completely. Makes 5 dozen
Kisses Thumbprint Cookies
1 c butter, softened
1 1/3 c sugar
2 egg yolks* see below
1/4 c milk
2 t vanilla extract
2 c all purpose flour
2/3 c Hershey's cocoa
1/2 t salt
16 oz can vanilla frosting
green and red food coloring
Hershey's mini kisses baking pieces
Beat butter, sugar, egg yolks milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 2 hours or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1 1/8-inch balls. Roll in granulated sugar, place on prepared cookie sheet. Press thumb in center of each cookie.
Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cook 10 minutes. Divide frosting into three parts. Leave one part white, add red food color to one part and green food color to remainder. Spoon heaping 1/4 tsp. desired color frosting in to each thumbprint. Gently press 3 mini kisses on each. Makes about 3 1/2 dozen cookies.
* Save egg whites if coating is not desired.
Variation: Finely chop 2 cups almonds. Beat egg white slightly with fork; dip each ball into egg white. Omit sugar, roll balls in almonds. Place on prepared cookie sheet. Proceed as directed for baking and filling cookies.
Mix together until creamy:
1 c Crisco
2 eggs
1 1/2 c granulated sugar
In another bowl, mix together:
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Next combine and mix all ingredients together. Chill dough for an hour.
Mix together: 1 t cinnamon and 1/4 c sugar
With the palms of your hands, roll cookie dough into small 1-inch balls. Roll each ball in sugar and cinnamon mix, covering completely. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes.
Snicker Biscuits
1 can croissants (refrigerator kind)
1 bag bite size Snickers
1 can vanilla icing
Unroll croissants. Cut each triangle in half. Place a snickers in the dough. Pinch to close. Bake for 13 minutes at temperature on croissant can. Put icing on while still warm.
Peanut Butter No-Bakes
Cook these together in a large saucepan:
1 c sugar
1/2 c milk
2T cocoa
1 t vanilla
Bring to boiling point and boil for 1 minute.
Then add: 1 1/2 c quick oats and 2 T peanut butter
Stir these into cocoa mixture. Turn off heat right away. Stir for 1 minute. Now: Drop mixture by spoonfuls on wax paper. Work fast. These cookies set very quickly. Let cool and remove to plate or cookie jar. Serves: 8-10
Coconut Macaroons Easy
1-14 oz pkg. coconut
1 -15 oz can sweetened condensed milk
2 t vanilla or almond extract
Heat oven to 325 degrees F. In medium bowl mix the above ingredients. Drop dough by tablespoonful 2 inches apart onto a greased and floured cookie sheet. Bake for 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield: 1 dozen cookies
Chocolate Pretzel Rings
48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 c M&M's
Place the pretzel on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 F for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.
Snowballs
1 stick butter or margarine
3 T powdered sugar
1 c sifted all-purpose flour
1 c finely chopped walnuts or pecans
Cream butter or margarine and powdered sugar until fluffy. Stir in flour gradually, then pecans or walnuts until well blended. Chill several hours or until firm enough to handle.
Roll dough, 1 teaspoon at a time, into marble-size balls between palm of hands; place 2-inches apart onto ungreased cookie sheets. Bake 325 degrees for 20 min. or until lightly golden. Cool cookies on cookie sheets for 5 min; remove carefully and roll in powdered sugar. Store in container with tight fitting cover. Makes 4 dozen
Snowball Surprises
8 oz butter or margarine, softened
3/4 c sugar
2 c flour, sifted
1 t vanilla
8 ounces Hershey's Kisses, unwrapped
powdered sugar
Cream the butter or margarine and sugar. Add the vanilla and mix well. Add flour, combine well, and wrap in plastic and refrigerate for half an hour.
Preheat oven to 350F. Take dough out of refrigerator and break into balls large enough to cover a Hershey Kiss. Insert the Kiss, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. While still warm, sift powdered sugar on top. Makes 2 1/2 dozen
Pecan Fingers
1 cup butter
1/4 c powdered sugar
1/4 t salt
1 t vanilla
1 T water
2 c flour (sifted)
2 c pecan (grated or finely chopped)
Powdered sugar
Cream butter; blend in one-fourth cup powdered sugar, salt, vanilla and water. Add flour and pecans; mix well. Chill for about 1-hour.
Shape into finger-like strips using level Tablespoon of dough. Place on ungreased cookie sheets about 2-inches apart. Bake at 350-degrees about 15 min. or until very lightly golden. Remove from cookie sheet and let rest about 4 min. only. Roll in powdered sugar. Makes 10 dozen.
Crown Jewels
1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/2 t salt
4 T (half stick) butter or margarine
3/4 c sugar
1 egg, separated
1/2 t vanilla flavoring
2 T milk
1/2 t each of peach, strawberry, any flavor red-currant jelly
Measure flour, baking powder and salt into a sifter. Cream butter or margarine and 1/2 cup of sugar until fluffy. Beat in egg yolk and vanilla. (save remaining sugar and egg white) Sift in dry ingredients one-third at a time, adding alternately with milk, stir just until well blended. Chill for several hours or until firm enough to roll easily.
Roll out dough; 1/4 at a time to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into ovals or rounds with a floured 2-in cutter, then cut small oval or circle in middle of half the cookies and lift out with tip of knife. Place whole ovals or rounds on greased cookie sheets, spoon about one-half teaspoon full of jelly in middle of each. Top, sandwich-style with a cutout oval or round; press edges together lightly with a fork or thumb to seal. Beat saved egg white slightly in a cup; brush over cookies. Sprinkle lightly with saved 1/4 cup sugar. Bake in hot oven 400 degrees for 8 min or until golden. Cool on sheets for 5 min, then remove and cool completely. Makes 5 dozen
Kisses Thumbprint Cookies
1 c butter, softened
1 1/3 c sugar
2 egg yolks* see below
1/4 c milk
2 t vanilla extract
2 c all purpose flour
2/3 c Hershey's cocoa
1/2 t salt
16 oz can vanilla frosting
green and red food coloring
Hershey's mini kisses baking pieces
Beat butter, sugar, egg yolks milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 2 hours or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1 1/8-inch balls. Roll in granulated sugar, place on prepared cookie sheet. Press thumb in center of each cookie.
Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cook 10 minutes. Divide frosting into three parts. Leave one part white, add red food color to one part and green food color to remainder. Spoon heaping 1/4 tsp. desired color frosting in to each thumbprint. Gently press 3 mini kisses on each. Makes about 3 1/2 dozen cookies.
* Save egg whites if coating is not desired.
Variation: Finely chop 2 cups almonds. Beat egg white slightly with fork; dip each ball into egg white. Omit sugar, roll balls in almonds. Place on prepared cookie sheet. Proceed as directed for baking and filling cookies.
Cookie Exchange Party: Get together with a group of friends and bake cookies to exchange. Serve the following beverages:
Crockpot Hot Apple Cider
1 gallon apple cider or juice
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces crystallized ginger
Place all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve. This makes about 20 servings. Keep another batch ready to go in the kitchen in a second crockpot or in a large pan on the stove simmering at the lowest temperature.
M&M's Hot Chocolate
1/2 c M & M's plain chocolate candies
2 c hot milk
Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs. Serves 2
Crockpot Hot Apple Cider
1 gallon apple cider or juice
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces crystallized ginger
Place all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve. This makes about 20 servings. Keep another batch ready to go in the kitchen in a second crockpot or in a large pan on the stove simmering at the lowest temperature.
M&M's Hot Chocolate
1/2 c M & M's plain chocolate candies
2 c hot milk
Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs. Serves 2
Popcorn
Popcorn was a surprise gift for the Pilgrims at the first Thanksgiving. According to legend, popcorn was discovered when a group of teenage American Indians threw some corncobs on the campfire. Snap, Crackle and PopCorn was born! Make popcorn part of your Thanksgiving tradition.
Nacho Popcorn
1 t Paprika
1/2 t Crushed red pepper
1/2 t Ground cumin
1/4 c Butter -- melted
10 c Warm popped popcorn
1/3 c Grated Parmesan cheese
In a small bowl, stir paprika, red pepper, and cumin into melted butter. Gently toss butter mixture with popcorn, coating evenly. Sprinkle with Parmesan cheese and toss till coated. Makes 10 cups.
Nacho Popcorn
1 t Paprika
1/2 t Crushed red pepper
1/2 t Ground cumin
1/4 c Butter -- melted
10 c Warm popped popcorn
1/3 c Grated Parmesan cheese
In a small bowl, stir paprika, red pepper, and cumin into melted butter. Gently toss butter mixture with popcorn, coating evenly. Sprinkle with Parmesan cheese and toss till coated. Makes 10 cups.
Learn About Native Americans
Pick a tribe and answer these questions:
How have they influenced our culture?
What might we learn from them that could
help us have a better world?
Where do they live?
How have they influenced our culture?
What might we learn from them that could
help us have a better world?
Where do they live?
TURKEY HUMOR
2 c bread crumbs
1 t salt
1 c water
1 t sage
1 c unpopped popcorn
Mix together and put in turkey. Bake in 350 degree over. Turkey is done when popcorn blows the rear off the turkey.
--------------------------------------------------------
THE TURKEY SHOT OUT OF THE OVEN
The turkey shot out of the oven and rocketed into the air, it knocked every plate off the table and partly demolished a chair. It ricocheted into a corner and burst with a deafening boom, then splattered all over the kitchen, completely obscuring the room. It stuck to the walls and the windows, it totally coated the floor, there was turkey attached to the ceiling, where there'd never been turkey before.
It blanketed every appliance, It smeared every saucer and bowl, there wasn't a way I could stop it, that turkey was out of control. I scraped and I scrubbed with displeasure, and thought with chagrin as I mopped, that I'd never again stuff a turkey with popcorn that hadn't been popped.
Twas the Night of Thanksgiving
'Twas the night of Thanksgiving, but I just couldn't sleep
I tried counting backwards, I tried counting sheep.
The leftovers beckoned -- the dark meat and white,
but I fought the temptation with all of my might.
Tossing and turning with anticipation,
the thought of a snack became infatuation.
So, I raced to the kitchen, flung open the door
and gazed at the fridge, full of goodies galore.
I gobbled up turkey and buttered potatoes,
pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
till all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky
With a mouthful of pudding and a handful of pie
But, I managed to yell as I soared past the trees...
happy eating to all---pass the cranberries, please
~~author unknown to me~~
1 t salt
1 c water
1 t sage
1 c unpopped popcorn
Mix together and put in turkey. Bake in 350 degree over. Turkey is done when popcorn blows the rear off the turkey.
--------------------------------------------------------
THE TURKEY SHOT OUT OF THE OVEN
The turkey shot out of the oven and rocketed into the air, it knocked every plate off the table and partly demolished a chair. It ricocheted into a corner and burst with a deafening boom, then splattered all over the kitchen, completely obscuring the room. It stuck to the walls and the windows, it totally coated the floor, there was turkey attached to the ceiling, where there'd never been turkey before.
It blanketed every appliance, It smeared every saucer and bowl, there wasn't a way I could stop it, that turkey was out of control. I scraped and I scrubbed with displeasure, and thought with chagrin as I mopped, that I'd never again stuff a turkey with popcorn that hadn't been popped.
Twas the Night of Thanksgiving
'Twas the night of Thanksgiving, but I just couldn't sleep
I tried counting backwards, I tried counting sheep.
The leftovers beckoned -- the dark meat and white,
but I fought the temptation with all of my might.
Tossing and turning with anticipation,
the thought of a snack became infatuation.
So, I raced to the kitchen, flung open the door
and gazed at the fridge, full of goodies galore.
I gobbled up turkey and buttered potatoes,
pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
till all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky
With a mouthful of pudding and a handful of pie
But, I managed to yell as I soared past the trees...
happy eating to all---pass the cranberries, please
~~author unknown to me~~
First Thanksgiving WORD SCRAMBLE
Do you know what was served for the first Thanksgiving dinner in 1621? The Indians taught the Pilgrims about many foods, which they could grow and hunt in the new land. These are some of them.
O R C N
H I F S
R E Y B R
R U E Y T K
I M K P U P N
R L O S E B T
Q A S S H U
R E D E
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
(Answers to word scramble):
corn
fish
berry
turkey
pumpkin
lobster
squash
deer
O R C N
H I F S
R E Y B R
R U E Y T K
I M K P U P N
R L O S E B T
Q A S S H U
R E D E
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
(Answers to word scramble):
corn
fish
berry
turkey
pumpkin
lobster
squash
deer
Thanksgiving Traditions
Who Gets The Wishbone?*
If you believe your wish will come true when you win the break in a wishbone contest, then you're following in the footsteps of civilizations dating back to the Etruscans, 322 BC And -- it started with a hen, not a turkey.
In those days, when a man wanted an egg he waited for the hen to announce the coming of her product. This made the animal mystical in that it could tell the future -- and that led to what became known as the "hen oracles".
If you lived back then, and wanted to receive an answer to an important question from these oracles, you would draw a circle on the ground and divide it into the twenty-four letters of the alphabet. Grains of corn were placed in each section, and the cock or hen was led into the circle and then set free. It was believed that the fowl would spell out words or symbols by picking up kernels of corn from the different sections. For example, the first letter of a future husband's name would be the first kernel of corn picked. After writing the message, the fowl was sacrificed to a special deity and its collarbone was hung out to dry.
Then, you'd get to make a wish on the bone. Then two other people got a chance to make a wish by snapping the dried bone in the same way we do now, with each one pulling on an end. The person with the larger end of the bone got the wish -- and it became known as a "lucky break."
The Romans brought the wishbone tradition with them when they conquered England, and that's how we got it.
If you believe your wish will come true when you win the break in a wishbone contest, then you're following in the footsteps of civilizations dating back to the Etruscans, 322 BC And -- it started with a hen, not a turkey.
In those days, when a man wanted an egg he waited for the hen to announce the coming of her product. This made the animal mystical in that it could tell the future -- and that led to what became known as the "hen oracles".
If you lived back then, and wanted to receive an answer to an important question from these oracles, you would draw a circle on the ground and divide it into the twenty-four letters of the alphabet. Grains of corn were placed in each section, and the cock or hen was led into the circle and then set free. It was believed that the fowl would spell out words or symbols by picking up kernels of corn from the different sections. For example, the first letter of a future husband's name would be the first kernel of corn picked. After writing the message, the fowl was sacrificed to a special deity and its collarbone was hung out to dry.
Then, you'd get to make a wish on the bone. Then two other people got a chance to make a wish by snapping the dried bone in the same way we do now, with each one pulling on an end. The person with the larger end of the bone got the wish -- and it became known as a "lucky break."
The Romans brought the wishbone tradition with them when they conquered England, and that's how we got it.
Thanksgiving Ideas and Decorations
To make your Thanksgiving celebration special, lets begin with the table. A beautiful table is a sign of welcome and shows appreciation for each guest. Flowers, fruit, vegetables, pinecones, acorns and leaves are nature's gift to the Thanksgiving table. Low votive candles cast a warm glow. Paint names on miniature gourds or leaves with a gold marker and use as place cards.
Sew a Reversible Tablecloth
This reversible tablecloth for the fall holidays is an easy beginning sewing project and a simple way to add a spark to your home decor. Reversible tablecloths are practical because different fabrics can be used to create two individual looks for your table. The advantage of being able to turn the cloth over if a spill stain occurs makes the cloth a very useful kitchen accessory. A square tablecloth will fit most tables if used diagonally. The following instructions will make a 43-in. square cloth.
Supplies:
1 1/4 yds. of 2 different compatible fabrics
1 spool of neutral color thread (light colored with light fabrics;
dark colored with dark fabrics)
Step by Steps:
1. Purchase 1 1/4 yds. of 2 different 100% cotton fabrics 45 in. wide.
2. Machine-wash both fabrics in warm water before sewing.
3. Straighten each end by tearing a narrow strip from selvage to
selvage (woven edges are the selvage. This will create an
approximate square piece of fabric. Width of fabric can vary between
42 in. and 44 in. so use your width to help you determine your
length.
4. Place fabrics right sides together and sew around all four edges
using a 1/2 in. seam allowance, leaving a 6 in. opening for turning
the cloth right side out. To make a good square corner use a square object such as a hardback book or a quilter's square. Then, draw the right angle on the lightest of the two fabrics before sewing.
5. Turn the cloth so that right sides are both showing and carefully
poke out the corners.
6. Press the edges, especially the side of the 6-in. opening. Be
careful to enclose the seam allowance evenly. Either machine stitch
or hand sew the open edge.
7. Various trims could be added by top stitching them on after turning
and pressing.
Cornucopia Centerpiece
1 cornucopia shaped basket or any basket you have on hand
Several branches of fall colored leaves
Raffia to tie a bow About 12-1yd. strands Excelsior, straw or paper shreds in natural color
A variety of artificial or fresh fruits, mini-pumpkins, gourds and
squash etc. to fill the basket
Arrange some of your leaf sprigs in a circle around a regular basket or in a fan at the opening of a cornucopia. Place the basket or cornucopia on the leaves and place the excelsior, etc. filler into the bottom of the basket to fill it at least 2/3 full, some pulled up around the edges. In the cornucopia shove it in and pull it out to form a base for your fruits and vegetables. Arrange the fruits and vegetables in a pleasing manner varying the colors and shapes that are next to each other. Clip some of the autumn leaves and tuck them in among the fruits and vegetables for accent and interest. Tie a bow in the center of your raffia streamers and attach it to the edge of the cornucopia or basket and if the basket has a handle on the handle.
*************************************************************************
Cornucopia, pronounced kawr nuh KOH pee uh, is a horn of plenty, a symbol of nature's productivity. According to Greek mythology, it was one of the horns of Amalthaea, the goat who nursed the god Zeus when he was a baby. The horn produced ambrosia and nectar, the food and drink of the gods. In Roman mythology, the cornucopia was the horn of the river god, Achelous. The hero, Hercules broke off the horn in combat with Achelous, who was fighting in the form of a bull. Water nymphs filled the horn with flowers and fruit and offered it to Copia, the goddess of plenty. Stemming from these ancient mythologies, the cornucopia filled with fruits of the harvest became a symbol of gratefulness for the bountiful harvest and our Thanksgiving Day festivities.
*******************************************************************
Use a hollowed pumpkin for a punch bowl or soup tureen.
Use pumpkins, fall leaves, fresh fruit and candles for decorations.
*******************************************************************
Thanksgiving Potpourri
1 c sage leaves
1 c lovage leaves
1/2 c pumpkin seeds
1/2 c squash seeds
1 c Indian corn
2 c goldenrod
1/2 c sunflower seed
1 c evening primrose pods
2 c acorns
2 c hickory nuts
2 c basil leaves and flowers
This large quantity makes a colorful, crisp, and fresh-scented mixture that is decorative in open, glass containers for the holidays. After the festivities, it can be stored for later use as winter bird feed. The leaves will blow away, and the remaining nuts and seeds are attractive to foraging birds.
Candy Corn Candle
Place a votive candle (in its glass cup) down inside a larger and empty clear cup and pour candy corn in the larger cup to surround the smaller votive cup.
Thanksgiving Rainbow
Make up the bag topper (The poem is below) and add jelly beans to the bag. Would make a great Thanksgiving party favor. (A picture of a turkey, with rainbow colored feathers is a good picture for the bag topper)
RED for the glow of the fireplace this day,
PINK for the children's rosy cheeks as they play.
ORANGE for the leaves as they come dancing down,
GREEN for the decorations appearing all over town.
YELLOW for the feathers on the turkey the children drew,
WHITE for the hope of the prayers said by you.
Thanksgiving Tree or Jar
We try to put the Thanksgiving Tree in place by mid-November so our family has at least a full week to add more leaves to the tree. By Thanksgiving Day, the tree is FULL with the names of people, events and things we're thankful for. This is great fun for all of us and a meaningful addition to our family's holiday traditions. It also makes a lasting impression on friends and family when they come to visit and see their names -- or things they've done -- listed on our Thanksgiving Tree! It makes our loved ones feel appreciated... and after all, isn't that what giving thanks is all about?
Another idea along these lines is to make a Thanksgiving Jar. Throughout the year as things came up that your family is thankful for (new baby, new job, unexpected windfalls, acts of kindness, etc.), write the event onto a piece of paper and slip it into a specially designated Thanksgiving container. A family at our church empties their Thanksgiving Jar and reads each slip of paper on Thanksgiving morning during their family breakfast.
Sew a Reversible Tablecloth
This reversible tablecloth for the fall holidays is an easy beginning sewing project and a simple way to add a spark to your home decor. Reversible tablecloths are practical because different fabrics can be used to create two individual looks for your table. The advantage of being able to turn the cloth over if a spill stain occurs makes the cloth a very useful kitchen accessory. A square tablecloth will fit most tables if used diagonally. The following instructions will make a 43-in. square cloth.
Supplies:
1 1/4 yds. of 2 different compatible fabrics
1 spool of neutral color thread (light colored with light fabrics;
dark colored with dark fabrics)
Step by Steps:
1. Purchase 1 1/4 yds. of 2 different 100% cotton fabrics 45 in. wide.
2. Machine-wash both fabrics in warm water before sewing.
3. Straighten each end by tearing a narrow strip from selvage to
selvage (woven edges are the selvage. This will create an
approximate square piece of fabric. Width of fabric can vary between
42 in. and 44 in. so use your width to help you determine your
length.
4. Place fabrics right sides together and sew around all four edges
using a 1/2 in. seam allowance, leaving a 6 in. opening for turning
the cloth right side out. To make a good square corner use a square object such as a hardback book or a quilter's square. Then, draw the right angle on the lightest of the two fabrics before sewing.
5. Turn the cloth so that right sides are both showing and carefully
poke out the corners.
6. Press the edges, especially the side of the 6-in. opening. Be
careful to enclose the seam allowance evenly. Either machine stitch
or hand sew the open edge.
7. Various trims could be added by top stitching them on after turning
and pressing.
Cornucopia Centerpiece
1 cornucopia shaped basket or any basket you have on hand
Several branches of fall colored leaves
Raffia to tie a bow About 12-1yd. strands Excelsior, straw or paper shreds in natural color
A variety of artificial or fresh fruits, mini-pumpkins, gourds and
squash etc. to fill the basket
Arrange some of your leaf sprigs in a circle around a regular basket or in a fan at the opening of a cornucopia. Place the basket or cornucopia on the leaves and place the excelsior, etc. filler into the bottom of the basket to fill it at least 2/3 full, some pulled up around the edges. In the cornucopia shove it in and pull it out to form a base for your fruits and vegetables. Arrange the fruits and vegetables in a pleasing manner varying the colors and shapes that are next to each other. Clip some of the autumn leaves and tuck them in among the fruits and vegetables for accent and interest. Tie a bow in the center of your raffia streamers and attach it to the edge of the cornucopia or basket and if the basket has a handle on the handle.
*************************************************************************
Cornucopia, pronounced kawr nuh KOH pee uh, is a horn of plenty, a symbol of nature's productivity. According to Greek mythology, it was one of the horns of Amalthaea, the goat who nursed the god Zeus when he was a baby. The horn produced ambrosia and nectar, the food and drink of the gods. In Roman mythology, the cornucopia was the horn of the river god, Achelous. The hero, Hercules broke off the horn in combat with Achelous, who was fighting in the form of a bull. Water nymphs filled the horn with flowers and fruit and offered it to Copia, the goddess of plenty. Stemming from these ancient mythologies, the cornucopia filled with fruits of the harvest became a symbol of gratefulness for the bountiful harvest and our Thanksgiving Day festivities.
*******************************************************************
Use a hollowed pumpkin for a punch bowl or soup tureen.
Use pumpkins, fall leaves, fresh fruit and candles for decorations.
*******************************************************************
Thanksgiving Potpourri
1 c sage leaves
1 c lovage leaves
1/2 c pumpkin seeds
1/2 c squash seeds
1 c Indian corn
2 c goldenrod
1/2 c sunflower seed
1 c evening primrose pods
2 c acorns
2 c hickory nuts
2 c basil leaves and flowers
This large quantity makes a colorful, crisp, and fresh-scented mixture that is decorative in open, glass containers for the holidays. After the festivities, it can be stored for later use as winter bird feed. The leaves will blow away, and the remaining nuts and seeds are attractive to foraging birds.
Candy Corn Candle
Place a votive candle (in its glass cup) down inside a larger and empty clear cup and pour candy corn in the larger cup to surround the smaller votive cup.
Thanksgiving Rainbow
Make up the bag topper (The poem is below) and add jelly beans to the bag. Would make a great Thanksgiving party favor. (A picture of a turkey, with rainbow colored feathers is a good picture for the bag topper)
RED for the glow of the fireplace this day,
PINK for the children's rosy cheeks as they play.
ORANGE for the leaves as they come dancing down,
GREEN for the decorations appearing all over town.
YELLOW for the feathers on the turkey the children drew,
WHITE for the hope of the prayers said by you.
Thanksgiving Tree or Jar
We try to put the Thanksgiving Tree in place by mid-November so our family has at least a full week to add more leaves to the tree. By Thanksgiving Day, the tree is FULL with the names of people, events and things we're thankful for. This is great fun for all of us and a meaningful addition to our family's holiday traditions. It also makes a lasting impression on friends and family when they come to visit and see their names -- or things they've done -- listed on our Thanksgiving Tree! It makes our loved ones feel appreciated... and after all, isn't that what giving thanks is all about?
Another idea along these lines is to make a Thanksgiving Jar. Throughout the year as things came up that your family is thankful for (new baby, new job, unexpected windfalls, acts of kindness, etc.), write the event onto a piece of paper and slip it into a specially designated Thanksgiving container. A family at our church empties their Thanksgiving Jar and reads each slip of paper on Thanksgiving morning during their family breakfast.
Vegetarian Thanksgiving
Vegetarian Gravy
Here's a good all-purpose vegetarian gravy recipe.
Serve it over mashed potatoes or Thanksgiving stuffing.
1 T butter
1/4 C minced onion
3 cloves minced garlic
4 T flour or whole wheat flour
4 C water or vegetable stock
2 t minced parsley
5 T low sodium or light soy sauce pepper to taste
Melt butter in a heavy skillet and sauté onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour get brown and toasted. Add water or stock and soy sauce and cook, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion/garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock. Makes About 4 1/2 Cups
Vegetarian and Diabetic Friendly Indian Corn Pudding
2 large eggs, beaten, or 1/2 c egg substitute
2 T finely chopped onion
2 T finely chopped red bell pepper
1/2 t salt
1/4 t ground mace
1/8 t ground white pepper
1 T margarine
1-1/2 c skim milk
2 c fresh corn kernels, or one (15 oz) can whole kernel corn, drained
Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Makes 4 Servings
Candied Sweet Potatoes
For some extra kick add marshmallows on top and serve with whipped cream.
6 c of sweet potatoes, peeled and sliced
1/2 c unsalted butter, melted
1 c sugar
1/4 c of water
Arrange the sweet potato slices in a baking dish sprayed with nonstick spray. Combine the remaining ingredients in a bowl and spread evenly on top of the potatoes.
Vegetarian Diabetic Friendly Cranberry Chutney
12 oz fresh cranberries
1 c peeled, diced apple
1 c orange juice
1/2 c chopped, dried apricots
1 t freshly grated ginger
1 t ground cinnamon
1/2 t ground cloves
3 to 4 T honey, or to taste
Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed. Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Makes 8 Servings
Vegetarian Recipe for Quinoa Pilaf Sweet Potato Biscuits
1-1/4 c whole wheat pastry flour
1/2 c unbleached white flour
2 t baking powder
1/2 t salt
3 T margarine
1/3 c apple juice
1 c well-mashed, cooked sweet potato
3 T honey
1/3 c finely chopped pecans or walnuts
Preheat the oven to 425° F degrees. In a mixing bowl, sift together the flours, baking powder & salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.
With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot. Makes 16 Biscuits
Here's a good all-purpose vegetarian gravy recipe.
Serve it over mashed potatoes or Thanksgiving stuffing.
1 T butter
1/4 C minced onion
3 cloves minced garlic
4 T flour or whole wheat flour
4 C water or vegetable stock
2 t minced parsley
5 T low sodium or light soy sauce pepper to taste
Melt butter in a heavy skillet and sauté onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour get brown and toasted. Add water or stock and soy sauce and cook, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion/garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock. Makes About 4 1/2 Cups
Vegetarian and Diabetic Friendly Indian Corn Pudding
2 large eggs, beaten, or 1/2 c egg substitute
2 T finely chopped onion
2 T finely chopped red bell pepper
1/2 t salt
1/4 t ground mace
1/8 t ground white pepper
1 T margarine
1-1/2 c skim milk
2 c fresh corn kernels, or one (15 oz) can whole kernel corn, drained
Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Makes 4 Servings
Candied Sweet Potatoes
For some extra kick add marshmallows on top and serve with whipped cream.
6 c of sweet potatoes, peeled and sliced
1/2 c unsalted butter, melted
1 c sugar
1/4 c of water
Arrange the sweet potato slices in a baking dish sprayed with nonstick spray. Combine the remaining ingredients in a bowl and spread evenly on top of the potatoes.
Vegetarian Diabetic Friendly Cranberry Chutney
12 oz fresh cranberries
1 c peeled, diced apple
1 c orange juice
1/2 c chopped, dried apricots
1 t freshly grated ginger
1 t ground cinnamon
1/2 t ground cloves
3 to 4 T honey, or to taste
Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed. Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Makes 8 Servings
Vegetarian Recipe for Quinoa Pilaf Sweet Potato Biscuits
1-1/4 c whole wheat pastry flour
1/2 c unbleached white flour
2 t baking powder
1/2 t salt
3 T margarine
1/3 c apple juice
1 c well-mashed, cooked sweet potato
3 T honey
1/3 c finely chopped pecans or walnuts
Preheat the oven to 425° F degrees. In a mixing bowl, sift together the flours, baking powder & salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.
With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot. Makes 16 Biscuits
Consider the following Native American Wisdom:
"Every shining pine needle, every sandy shore, every mist in the dark woods, every clearing and humming insect is holy in the memory and experience of my people.
Teach your children what we have taught our children, that the Earth is our mother. The rivers are our brothers, they quench our thirst and feed our children. The air is precious to the red man, for all things share the same breath--the beast, the tree, the man, they all share the same breath. And what is man without the beast? If all the beasts were gone, men would die from a great loneliness of spirit. This we know. The Earth does not belong to man; man belongs to the Earth. Man did not weave the web of life, he is merely a strand in it. Whatever he does to the web, he does also to himself. All things are connected like the blood, which unites one family. All things are connected."
-Sealth (Chief Seattle)
Teach your children what we have taught our children, that the Earth is our mother. The rivers are our brothers, they quench our thirst and feed our children. The air is precious to the red man, for all things share the same breath--the beast, the tree, the man, they all share the same breath. And what is man without the beast? If all the beasts were gone, men would die from a great loneliness of spirit. This we know. The Earth does not belong to man; man belongs to the Earth. Man did not weave the web of life, he is merely a strand in it. Whatever he does to the web, he does also to himself. All things are connected like the blood, which unites one family. All things are connected."
-Sealth (Chief Seattle)
A Native American Feast
This meal can be prepared in the traditional way, by a fireside, using clean hot rocks and dropped into a clay pot, or in a Dutch oven. The main course can even be done in a large crock-pot, ensuring tender meat and very little work.
You can use any wild game meat; deer, elk, moose, caribou, or substitute a loin of pork or a piece of tender beef loin; whatever you have available.
Likewise, any mushroom will do, but wild mushrooms are preferred. (If using wild mushrooms, be absolutely sure you know what you are gathering and feeding to your family. Some are deadly.) Dried, rehydrated mushrooms are traditional and give a richer flavor. You can use mushrooms from your produce counter.
In place of the wild onions and garlic, you could use domestic varieties, but you will be lacking flavor.
Venison and wild rice
1 venison boneless loin (backstrap), about 3 lbs
1 handful of wild onions
1/2 handful of wild garlic 2 qts water
11/2 c dried mushrooms 2 t salt
11/2 c cleaned wild rice
Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about 1/2 pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.) Add 1/2 cup cleaned, peeled wild onions (bulb end only), and 1/4 cup cleaned, peeled wild garlic. Sauté lightly. Add water, mushrooms, and salt. Simmer uncovered for three hours. Add wild rice, cover, and simmer for 20 minutes. Uncover and simmer for 20 minutes more or until rice is tender.
Wild blueberry cobbler
2 c dried wild blueberries (if using fresh or canned berries, use 4 c)
1/2 c honey
Topping:
11/2 c flour 1 t salt
1/4 c honey
2 T Butter
1/2 c milk
Place rehydrated blueberries (or fresh or canned blueberries) in baking dish and sprinkle with honey.
For the topping, mix all dry ingredients and honey then cut in butter and add as much milk as is needed to make a thick batter. Spoon this on top of the berries and bake for about 1 hour at 350° F.
Serve hot with maple syrup, honey, or whipped cream.
Fry bread
4 c flour
1 T baking powder
1 t salt
1 1/2 c and a little more warm water
shortening or lard to deep fry
Mix dry ingredients in a bowl. Add water and mix thoroughly. Knead, adding more water or flour as needed. Dough should end up elastic and soft but not sticky. Pinch off balls the size of a small peach. Pat back and forth in hands until about 1/2 inch thick. Melt shortening in heavy frying pan or heavy deep fryer. Heat until hot but not smoking. Carefully fry each bread in hot fat, turning till each side is golden brown. Drain on paper towels and serve hot with warm honey.
Baked squash with corn, wild greens, and hazelnuts
1 large sweet winter squash such as acorn
1 c fresh raw wild greens, such as lambs quarters
1/4 c wild hazelnuts
2 c sweet corn
1/4 c cranberries (optional)
1 T honey for each squash half
1T butter for each squash half
Slice the squash in half and remove seeds. Arrange on cookie sheet and bake 1/2 hour at 300° F. Meanwhile, chop the wild greens medium fine and chop the hazelnuts very fine. Add these to the corn. Add fresh cranberries for taste and color.
Spoon this corn mixture into each squash half. Add honey on top, then butter. Bake until the squash is tender and serve very warm.
You can use any wild game meat; deer, elk, moose, caribou, or substitute a loin of pork or a piece of tender beef loin; whatever you have available.
Likewise, any mushroom will do, but wild mushrooms are preferred. (If using wild mushrooms, be absolutely sure you know what you are gathering and feeding to your family. Some are deadly.) Dried, rehydrated mushrooms are traditional and give a richer flavor. You can use mushrooms from your produce counter.
In place of the wild onions and garlic, you could use domestic varieties, but you will be lacking flavor.
Venison and wild rice
1 venison boneless loin (backstrap), about 3 lbs
1 handful of wild onions
1/2 handful of wild garlic 2 qts water
11/2 c dried mushrooms 2 t salt
11/2 c cleaned wild rice
Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about 1/2 pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.) Add 1/2 cup cleaned, peeled wild onions (bulb end only), and 1/4 cup cleaned, peeled wild garlic. Sauté lightly. Add water, mushrooms, and salt. Simmer uncovered for three hours. Add wild rice, cover, and simmer for 20 minutes. Uncover and simmer for 20 minutes more or until rice is tender.
Wild blueberry cobbler
2 c dried wild blueberries (if using fresh or canned berries, use 4 c)
1/2 c honey
Topping:
11/2 c flour 1 t salt
1/4 c honey
2 T Butter
1/2 c milk
Place rehydrated blueberries (or fresh or canned blueberries) in baking dish and sprinkle with honey.
For the topping, mix all dry ingredients and honey then cut in butter and add as much milk as is needed to make a thick batter. Spoon this on top of the berries and bake for about 1 hour at 350° F.
Serve hot with maple syrup, honey, or whipped cream.
Fry bread
4 c flour
1 T baking powder
1 t salt
1 1/2 c and a little more warm water
shortening or lard to deep fry
Mix dry ingredients in a bowl. Add water and mix thoroughly. Knead, adding more water or flour as needed. Dough should end up elastic and soft but not sticky. Pinch off balls the size of a small peach. Pat back and forth in hands until about 1/2 inch thick. Melt shortening in heavy frying pan or heavy deep fryer. Heat until hot but not smoking. Carefully fry each bread in hot fat, turning till each side is golden brown. Drain on paper towels and serve hot with warm honey.
Baked squash with corn, wild greens, and hazelnuts
1 large sweet winter squash such as acorn
1 c fresh raw wild greens, such as lambs quarters
1/4 c wild hazelnuts
2 c sweet corn
1/4 c cranberries (optional)
1 T honey for each squash half
1T butter for each squash half
Slice the squash in half and remove seeds. Arrange on cookie sheet and bake 1/2 hour at 300° F. Meanwhile, chop the wild greens medium fine and chop the hazelnuts very fine. Add these to the corn. Add fresh cranberries for taste and color.
Spoon this corn mixture into each squash half. Add honey on top, then butter. Bake until the squash is tender and serve very warm.
A Thanksgiving Menu for One or Two
My suggestion for dining with one for the holiday is to make it elegant but simple. Use your best dishes and glassware, light a candle, and make those phone calls! The recipe for Herb Buttered Zucchini and Carrots can easily be cut in half using the same instructions but exactly half the ingredients. The Herb Onion Stuffing can also be cut in half. Consider asking someone else over for the holiday and ask them to bring dessert!
Herbed Turkey Tenderloin
1 lb fresh turkey tenderloin, cut in half lengthwise
1/8 t salt
1/8 t pepper
3/4 c pineapple juice
1 T chopped green onions
2 t chopped fresh sage or 1 t dried
2 t chopped fresh thyme or 1 t dried
Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle turkey with salt and pepper; add to skillet. Cover; cook 3 minutes. Turn turkey; add pineapple juice. Cover; cook an additional 5 to 8 minutes or until turkey is no longer pink in center. Remove turkey from skillet; place on serving platter. Sprinkle with the green onions, sage and thyme. Cook liquid remaining in skillet over high heat 2 to 3 minutes or until reduced to about 1/3 cup. Spoon sauce over the turkey. You may slice the turkey before adding sauce.
Herbed Turkey Tenderloin
1 lb fresh turkey tenderloin, cut in half lengthwise
1/8 t salt
1/8 t pepper
3/4 c pineapple juice
1 T chopped green onions
2 t chopped fresh sage or 1 t dried
2 t chopped fresh thyme or 1 t dried
Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle turkey with salt and pepper; add to skillet. Cover; cook 3 minutes. Turn turkey; add pineapple juice. Cover; cook an additional 5 to 8 minutes or until turkey is no longer pink in center. Remove turkey from skillet; place on serving platter. Sprinkle with the green onions, sage and thyme. Cook liquid remaining in skillet over high heat 2 to 3 minutes or until reduced to about 1/3 cup. Spoon sauce over the turkey. You may slice the turkey before adding sauce.
Thanksgiving Dinner for Two to Four People
Herbed Roasted Turkey Breast
1 bone-in turkey breast-about 3 pounds
2 slivered garlic cloves
1/2 t dried rosemary or a sprig of fresh
3 T honey
1 T Dijon mustard
1 T olive oil
1 T lemon juice
1/2 t pepper
Salt to season
Make small slits in the top of the breast and insert garlic slivers and the fresh rosemary sprigs. If you are using dried rosemary, add it to the honey mixture instead. In a small bowl, combine honey, mustard, oil, lemon juice, dried rosemary (if using) and pepper.
Brush herb mixture over the turkey breast. Sprinkle with salt. Place turkey in baking dish or roaster pan, meaty side up. Roast at 350 degrees for about 60 minutes. Baste every 10 to 15 minutes until done. Cooking time depends on the size of the breast, but a meat thermometer inserted into the thickest part of the breast should read at least 165 degrees. Allow to set while you finish the preparations - the carving will be much easier.
Herb Buttered Zucchini and Carrots
1 lb baby carrots
1 lb small zucchini
1/2 c boiling water
1 t salt 1 t dried thyme or 2 t fresh
2 T butter
Scrub the carrots and zucchini. Slice the zucchini 1/8-inch thick and leave the carrots whole. To the boiling water add the salt, thyme and carrots. Cover and simmer about 10-15 minutes until carrots are still crisp-tender. Add the zucchini and mix well. Bring back to a boil and cover. Reduce heat and simmer about 5 minutes, until vegetables are tender. Drain and add butter, tossing gently to coat. This makes about 4 servings.
Herb Onion Stuffing
1 c finely chopped sweet onion, such as Vidalia
1 stick butter
5 c coarse fresh bread crumbs
1 1/2 T chopped fresh tarragon
1 1/2 T chopped fresh chives
2 t salt
1 1/2 T chopped fresh flat-leaf parsley
1 t black pepper
3/4 c chicken broth
Cook the onion in butter in a large heavy skillet over fairly low heat, stirring, until butter is melted and onion is slightly softened, about 5 minutes. Combine breadcrumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture and gently stir in broth. If you like moister stuffing you may need to add more broth. Transfer stuffing to a buttered baking dish. Cover with foil and bake for 20 minutes with your turkey breast at 350 degrees, then uncover and bake until top is crisp and stuffing is heated through, about 20 minutes more.
Pumpkin Pie with Pecan Topping
Single 9" pie shell
Filling:
2 eggs
2/3 c lightly packed brown sugar
1 t ground cinnamon
1/2 t salt
1/4 t ground nutmeg
3/4 c milk
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling
Topping:
1/2 c sugar
1/2 c brown sugar, lightly packed
1/3 c corn syrup
1-1/2 c pecan halves
Preheat oven to 425 degrees. NOTE: Do not prick the bottom of your piecrust. Break eggs into a large bowl. Beat until blended. Stir in brown sugar, cinnamon, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.
Pour pumpkin mixture into the unbaked pie shell. Bake on the bottom rack of oven just until the crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 degrees and continue baking until the pumpkin filling seems set in the center when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.
In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of preheated broiler rack. Watch carefully and only broil until the topping bubbles. It will happen quickly! Remove from oven and place on cooling rack. Pie can be served warm or at room temperature. Refrigerate leftovers for up to two days.
1 bone-in turkey breast-about 3 pounds
2 slivered garlic cloves
1/2 t dried rosemary or a sprig of fresh
3 T honey
1 T Dijon mustard
1 T olive oil
1 T lemon juice
1/2 t pepper
Salt to season
Make small slits in the top of the breast and insert garlic slivers and the fresh rosemary sprigs. If you are using dried rosemary, add it to the honey mixture instead. In a small bowl, combine honey, mustard, oil, lemon juice, dried rosemary (if using) and pepper.
Brush herb mixture over the turkey breast. Sprinkle with salt. Place turkey in baking dish or roaster pan, meaty side up. Roast at 350 degrees for about 60 minutes. Baste every 10 to 15 minutes until done. Cooking time depends on the size of the breast, but a meat thermometer inserted into the thickest part of the breast should read at least 165 degrees. Allow to set while you finish the preparations - the carving will be much easier.
Herb Buttered Zucchini and Carrots
1 lb baby carrots
1 lb small zucchini
1/2 c boiling water
1 t salt 1 t dried thyme or 2 t fresh
2 T butter
Scrub the carrots and zucchini. Slice the zucchini 1/8-inch thick and leave the carrots whole. To the boiling water add the salt, thyme and carrots. Cover and simmer about 10-15 minutes until carrots are still crisp-tender. Add the zucchini and mix well. Bring back to a boil and cover. Reduce heat and simmer about 5 minutes, until vegetables are tender. Drain and add butter, tossing gently to coat. This makes about 4 servings.
Herb Onion Stuffing
1 c finely chopped sweet onion, such as Vidalia
1 stick butter
5 c coarse fresh bread crumbs
1 1/2 T chopped fresh tarragon
1 1/2 T chopped fresh chives
2 t salt
1 1/2 T chopped fresh flat-leaf parsley
1 t black pepper
3/4 c chicken broth
Cook the onion in butter in a large heavy skillet over fairly low heat, stirring, until butter is melted and onion is slightly softened, about 5 minutes. Combine breadcrumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture and gently stir in broth. If you like moister stuffing you may need to add more broth. Transfer stuffing to a buttered baking dish. Cover with foil and bake for 20 minutes with your turkey breast at 350 degrees, then uncover and bake until top is crisp and stuffing is heated through, about 20 minutes more.
Pumpkin Pie with Pecan Topping
Single 9" pie shell
Filling:
2 eggs
2/3 c lightly packed brown sugar
1 t ground cinnamon
1/2 t salt
1/4 t ground nutmeg
3/4 c milk
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling
Topping:
1/2 c sugar
1/2 c brown sugar, lightly packed
1/3 c corn syrup
1-1/2 c pecan halves
Preheat oven to 425 degrees. NOTE: Do not prick the bottom of your piecrust. Break eggs into a large bowl. Beat until blended. Stir in brown sugar, cinnamon, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.
Pour pumpkin mixture into the unbaked pie shell. Bake on the bottom rack of oven just until the crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 degrees and continue baking until the pumpkin filling seems set in the center when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.
In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of preheated broiler rack. Watch carefully and only broil until the topping bubbles. It will happen quickly! Remove from oven and place on cooling rack. Pie can be served warm or at room temperature. Refrigerate leftovers for up to two days.
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