Thanksgiving: Old Fashioned Desserts

Most of us tend to think of pumpkin pie when we think of dessert for our Thanksgiving dinner, but there are other old fashioned desserts to consider serving on this day of sharing with our family and friends. The recipes below are from various cookbooks I collect, and I thought they might inspire us to try something new to our table but old to others.

Take note that in a lot of older cookbooks they don't share the pie crust recipe with the filling recipe. It's assumed most people know how to make their own pie crust. Of course in 2011 it's also easy to pick up a pie crust at the store:)

Pumpkin Pudding Cake

Farm Journal Cooking for Company

Published in 1968

1 2/3 cup sifted flour

1 1/2 cup sugar

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. ginger

1/3 cup soft shortening

1 cup cooked, mashed or canned pumpkin

1/3 cup water

1 egg

2/3 cup raisins

1/3 cup walnuts or pecans

Sift dry ingredients together into mixing bowl; add shortening, pumpkin and water. Beat 2 minutes on medium speed of electric mixer or until ingredients are well mixed. Add egg, beat 2 minutes longer. Stir in raisins and nuts.

Pour into a 1 1/2 quart ring or Turk's head mold that has been well greased and lightly dusted with fine, dry bread crumbs. Bake in moderate oven at 350 degrees F. about 45 minutes or until cake tests done. Serve with whipped cream. Makes 8 servings.

Pumpkin Nut Pie

Modern Priscilla Cook Book

Published in 1924

1 cup prepared pumpkin (canned or fresh pureed)

1 cup brown sugar

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1 tsp. salt

1/2 cup chopped nut meats

2 cups milk

2 tbsp. flour

2 eggs

1/2 cup grated coconut

Pastry

Mix ingredients, pour into a pastry lined plate, and bake in a moderately hot oven. Time in cooking: 5 minutes at 400 degrees F. then 40 minutes at 350 degrees F. Servings 6.

Indian Pudding: Two Recipes

American Woman's Cook Book

1 quart milk

1/3 cup cornmeal

1/2 cup raisins

1/2 tsp. cinnamon

1/2 cup brown sugar

1/2 tsp. salt

1/2 tsp. ginger

1 egg

Place the milk in a double boiler and when it is scalding hot add the cornmeal, moistened with cold water, and stir constantly to avoid lumps. Cook for twenty minutes. Turn into a pudding-dish and stir in the other ingredients adding the beaten egg last. Bake two to three hours in a slow oven (250-350 degrees F.) and serve hot with hard sauce or any preferred sauce. One-half cup dates or figs may be used instead of the raisins.

Indian Pudding #2

2/3 cup cornmeal

1 quart hot milk

1 tsp. cinnamon

3/4 cup sugar

2 eggs

1 tbsp. shortening

1/2 tsp. salt

2 cups chopped apples

Slowly add the meal, moistening with cold water, to the hot milk, stirring constantly, and cook to a thick mush. Add the other ingredients and mix well. Turn into a greased baking dish and bake in a slow oven at 250-350 degrees F. for two hours and a half. Serve hot with any sauce.

Mock Cherry Pie

Practical Recipes for the Housewife

1 cup cranberries

1/2 cup raisins

3/4 cup sugar

1 tbsp. flour

1 tsp. butter

Cut the cranberries and halves and the raisins into pieces. Mix flour and sugar together and add to the cranberries and raisins. Fill the lower crust with the mixture and dot over it with butter. Bake between crusts. (Top with a second crust and cut 3 slits in the top)

On OFL we have recipes for more pumpkin treats:

http://oldfashionedliving.com/pumpkin4.html

Thanksgiving: Homemade Biscuits

Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude. ~E.P. Powell

Biscuits or rolls are always a favorite at any holiday meal, and making them yourself is easy and inexpensive with a few tips. The first and most important tip:

NEVER over handle the dough.

Follow the instructions to the letter, and afterwards gently handle the dough when rolling, patting, cutting or shaping. Biscuit dough that's been over mixed or kneaded too long will result in hard biscuits. I should know because I've baked many a biscuit failure in my oven over the years, until I learned this lesson.

The recipe below is from The Home Comfort Cook Book, published in 1948, with a few of my changes.

Basic Biscuit Recipe

2 cups sifted all purpose flour

4 tsp. baking powder

1/2 tsp. salt

2 tbsp. shortening

3/4 milk

Sift together dry ingredients, blend in shortening with a pastry blender or 2 knives until mixture is like course corn meal. One or two more tablespoons shortening may be added for richer biscuits, and part water may be used with milk. Make a well in the center of flour mixture, pour in liquid and stir vigorously with a fork for 1/2 minute. Then turn out onto a lightly floured board and knead gently and quickly for another 1/2 minute.

Roll dough with lightly floured rolling pin or pat it out gently to the desired thickness--about 1/4 inch for plain biscuits, 1/2 inch for tea biscuits and 1 inch for shortcakes. Cut dough with biscuit cutter, dipped in flour. Tops may be brushed with milk or melted butter for a soft, well-browned crust. Place 1/2 inch apart on greased baking sheet and bake in a hot 425 degree oven about 7-15 minutes.

A note on "sour milk": you can use buttermilk or add a tsp. of white or cider vinegar to regular milk which will "sour" it.

BISCUIT VARIATIONS

Drop Biscuits: Add 2 tbsp. or more milk to the recipe, stir dough about 1 minute and then drop by spoonfuls on greased baking sheet. Bake according to recipe above.

Buttermilk/Sour Milk Biscuits: Use 3 tsp. baking powder and 1/2 tsp. soda instead of the 4 tsp. baking powder called for in recipe. 2 tbsp. shortening and 3/4 cup sour milk or buttermilk instead of sweet milk. Mix and bake as per recipe above.

Orange Biscuits: Add grated rind of 1 orange and 1 tbsp. sugar to dry ingredients. When biscuits are ready for the oven press a sugar cube dipped in orange juice into each biscuit and bake as usual.

Pineapple Biscuits: Use part canned pineapple juice instead of milk in the recipe. Dent tops of biscuits and fill with drained, crushed pineapple. Sprinkle lightly with powdered sugar and bake as usual.

Cheese Biscuits: Add 3/4 cup grated or finely chopped cheese to recipe and substitute water for half of the milk. (Brush with garlic butter to make garlic cheese biscuits!)

Biscuit Sticks: Cut biscuit dough into strips, 1/2 inch high, 1/2 inch wide and 3 inches long. Brush with melted butter and bake.

Whole Wheat Biscuits: Use 2 cups unsifted whole wheat flour instead of white flour and use 3 tbsp. shortening instead. Dot each biscuit with a dab of butter before baking.

On OFL we also have instructions for easy yeast bread:

http://oldfashionedliving.com/yeastbread.html

~Brenda

Thanksgiving: New Side Dishes

Every family has their favorite holiday side dishes. At our table we always have mashed potatoes, sweet potatoes, gravy, cranberry sauce and rolls. I like to mix it up each year and add a new side dish to the dinner table too. Below are several recipes that go well with just about any holiday meal.

Spinach Bacon Salad

Ingredients:
8 strips bacon
3 tbsp. bacon drippings
4 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tsp. spicy mustard
2 tbsp. brown sugar
1 tsp white sugar
1 red onion, very thinly sliced
2 cloves garlic, minced
2 hard boiled eggs
1 pound spinach leaves, washed and dried
Optional: Dried cranberries or cherries

Cook the bacon until crisp; remove from pan, draining on paper towels. When cooled crumble and set aside. Pour off excess bacon drippings, leaving 3-4 tablespoons in pan. Measure out 4 tbsp. of the bacon grease, remove the remainder and return the 4 tbsp. to the pan. Add the vinegar, Worcestershire sauce, spicy mustard and sugars to the pan, simmering until the sugars are dissolved. In a large bowl place the spinach and red onion. Pour over the warm dressing, tossing very lightly. Top with chopped boiled eggs and the cranberries or cherries.

Bean Salad with Herb Dressing

Dressing Ingredients:
1/2 c. granulated sugar
1/2 c. olive or vegetable oil
1 tsp. salt
1/2 tsp. hot pepper sauce OR
1/8 tsp. cayenne pepper
1/4 tsp. dried basil
1/4 tsp. garlic powder
1/2 c. wine vinegar
1/2 tsp. dry mustard

Combine the ingredients and whisk until mixed. Set aside.

Salad Ingredients:
1 (16 oz.) can wax beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 c. diced green bell pepper
1/4 c. diced red onion

Combine the salad ingredients. Whisk the dressing again and mix with the salad ingredients. Cover and refrigerate at least 4 hours.

Broccoli Bacon Salad

Ingredients:
1 lg. bunch fresh broccoli
5 hard-boiled eggs, chopped
1/2 lb. bacon, cooked, drained,crumbled
1 1/2 cups frozen peas
1 cup shredded sharp cheddar cheese
1 cup mayonnaise (light or regular)
1 tbsp. sugar

Cut broccoli into small pieces. Mix with the eggs, bacon, peas and cheese. Stir the sugar into the mayonnaise. Add to the salad ingredients and toss gently to mix. Keep refrigerated until serving time.

Dilled Brussel Sprouts

Ingredients:
1 lb. fresh brussel sprouts
2 tbsp. oil
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbsp. chopped fresh dill
1/3 cup water
2 tbsp. lemon juice
1 tsp. butter
3 tbsp. grated Parmesan cheese

Slice off ends of the brussel sprouts and remove any damaged leaves. Cut each brussel sprout into slices,. Heat the oil in a skillet, add the sprouts, cooking until coated with oil and bright green in color. Add the salt, pepper, dill, water and lemon juice; cover and cook 2-4 minutes or until tender. Remove from heat to a serving bowl. Toss with butter and Parmesan cheese. Serves 4.

On OFL we have fresh cranberry recipes:

http://oldfashionedliving.com/cranberry.html

~Brenda

Holiday Entertaining: How Much Do I Need?

One of the biggest concerns for most people when entertaining is "How much food and drink will I need?". No one wants to run short, but on the other hand, you don't want to over buy either. The following will give you an idea of what you need to figure, depending on the number of guests.

Meat: Deli or other sliced meat

4 guests-3/4 to 1 pound total

8 guests- 1 1/2 pounds

16 guest-3 pounds

Cheese: Cubed or sliced

4 guests - 6-8 ounces

8 guests- 1 pound

16 guests- 1 1/2 pounds

Salads: Pasta, Coleslaw, Spinach etc.

4 guests-1 pound

8 guests-2 pounds

16 guests-4 pounds

Chips: Tortilla, Potato, Pita chips etc.

4 guests-4-6 ounces

8 guests-8-12 ounces

16 guests-1 pound

Rolls: Any type of rolls or slices of French/Italian bread

4 guests-8-12 total

8 guests-16-20

16 guests- 3 dozen

Cookies/Bars/Pieces of Cake

4 guests: 8

8 guests: 1 1/2 dozen

16 guests: 3 dozen

Punch/Juice/Iced Tea etc.

4 guests: 48 ounces

8 guests: 96 ounces

16 guests: 1 1/2 gallons

Coffee or Tea

Figure 2 cups per person

There are variables that may need to be applied to your get together. I would consider kids around ten and up as an adult. Some will eat more and some less, but it will most likely even out. If you have quite a few kids coming to your get together I'd double the cookies and bars. If there are a lot leftover send each child home with a small plastic bag of cookies. I try to keep the plastic holiday treat bags on hand during the holidays.

TURKEY SERVING GUIDE

I love turkey and can never have too much leftover, so I always buy more than what I need. This guideline will help you figure what size you'll need to serve as a general rule.

8-12 pound turkey: 2-4 people *see note below

12-16 pound turkey: 5-7 people

16-20 pound turkey: 8-10 people

20-24 pound turkey: 11-13 people

If you have more than 13 people you'll most likely want to either cook two turkeys. I've also served turkey and ham for a large number of people.

Note: A whole turkey breast is a great alternative when there are only 2-3 people for a holiday meal. There isn't any dark meat, but if it's cooked in a crock pot the meat stays moist, and it's usually on sale throughout the holiday season.

On OFL we have some nice recipes for Autumn Butters:

http://oldfashionedliving.com/fallbutters.html

~Brenda

Thanksgiving: Are You a Gravy Snob?

Friday I went over tips for stuffing your turkey, which is a tradition for almost everyone who serves turkey. My mom makes the best gravy, and we always have mash potatoes, gravy, and dressing when we go over there for the holidays. My husband's family tends to go more for dumplings along with mashed potatoes, cornbread dressing and whatever side dishes people bring that year. When I have Thanksgiving dinner just for us and our three kids I tend to go with the potatoes and gravy, and if I do makes dumplings, I use the leftover turkey and gravy the next day for dinner to make them.

So, I wonder, do you make your own gravy? I'm kind of a gravy snob, and I'll admit it. I love homemade gravy and really don't like anything using an envelope, can or jar that is premade. I know many, many people that do, and that's okay. I'm going to share how I make mine, plus give you a recipe from a vintage cookbook. Let's do the cookbook first. I did shorten the instruction somewhat because they were very long.

The Good Housekeeping Cook Book
1944 by J.J. Little and Ives Company
Basic Gravy Recipe

3 tbsp. drippings from chicken or turkey
3 tbsp. flour
2 cups cold water or stock
salt
pepper

Remove the poultry to a platter when it's finished roasting. Pour the fat and drippings into a bowl, but don't scrape the pan bottom. Measure 3 tbsp. of the fat back into the pan it was roasted in. Stir in the flour, place the heat on low, and cook until it forms a paste. Stir in the cold water or stock very slowly, stirring constantly. Allow the mixture to boil gently until it thickens, then season with the salt and pepper. Serve hot. This makes about 2 cups. For more gravy than 2 cups add 2 tbsp. fat and 2 tbsp. flour to each cup of cold water or stock.

My Gravy Recipe

You'll need:
Turkey
Water
cornstarch
Salt, pepper, garlic powder
Chicken or turkey broth, 2 15 ounce cans

I season my turkey very simply with salt, pepper and a dusting of garlic powder. I pour in about 2 cups of water into the bottom of the roaster, put on the lid, and roast according to the weight instructions. The last half hour I take the lid off, and add another cup or two of water if it's dried out. I remove the turkey to a platter and sit the roaster on the front burner on medium heat. I add the two cans of broth to the pan, and more water. I can't give instructions on the amount of water- I add enough to make enough gravy, but not so much that it waters it down.

In a cup I put about 2 tbsp. of cornstarch and I add about a 1/2 cup cold water. I mix it up well with a fork. By this time the broth in the roaster should be boiling. I slowly add the cornstarch mixture to the pan while it's boiling, and mix it in really well with a whisk as I'm pouring it in. I simmer it and IF it's not thick enough I had the same amount of cornstarch again, using the same method.

I taste to see if it's seasoned well enough, if it needs a little salt, I'll add it, but usually it's fine.

Notes: I know this is not an exact recipe. It's what I've done for years and I've never had lumpy gravy. My gravy isn't thin, but it's not really thick either. I like using the cornstarch SO much better than the flour because if you don't have a lot of stock or drippings it can end up with a flour taste to it. This happens more with ham or beef gravy I've found.

What type of gravy do you prefer?

I have a menu on OFL for an alternative to turkey here:

http://oldfashionedliving.com/holidays/dinner.html

~Brenda

Thanksgiving: Stuffing Your Turkey

Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude. ~E.P. Powell

There are so many traditions and variations on stuffing for turkey. My mom loves to experiment and changes a few ingredients each year. I know some cooks love taking shortcuts and using stuffing from a box. I say whatever your family loves best is what you should do. They are the ones that matter:) Before I share a few vintage stuffing tips and recipes, I want to make sure we all know the most recent safety on cooking a turkey with stuff. This is from the USDA:

If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

The stuff recipe below is from the Home Comfort Cook Book published in St. Louis, Missouri in 1948. I love the simple, fresh ingredients that are used and how easy they are to put together. My notes are at the end of the recipe and variations.

Poultry Stuffing

4 cups bread

2 tsp. salt

1/4 tsp. pepper

1 egg, slightly beaten

1/2 tsp. poultry seasoning

1 tbsp. minced onion

2 tbsp. chicken or other fat

1/3 cup hot water or giblet stock

giblets, if desired

Break bread into small pieces and measure, packing down firmly. The bread should be stale but not dry. Add other ingredients, blending together with fork. Last add giblets which have been stewed in salt water, drained and chopped in small pieces. Sufficient for large chicken or small turkey. Use 2 cups bread for 3 pound chicken; 4 cups for 12 pound turkey.

Dressing Variations

Celery: Add 1/2 cup sliced celery to dressing, cooked until almost tender. Use celery water in dressing. Or cook celery with giblets.

Apple: Add 1 cup or more chopped apples to dressing.

Oyster: Add 1 cup drained oysters to dressing and moisten with oyster liquid plus milk.

Potato: Use all of half mashed potatoes instead of bread. One cup sausage meat may be included.

Rice: Use 3 cups cooked rice and 1 cup bread crumbs; 1/2 cup celery and 1/4 cup sliced green pepper.

Chestnut: Shell and skin 1 pound of chestnuts, cook until soft and put through potato ricer or sieve. Measure 2 cups pulp , add to 2 cups bread crumbs and proceed with recipe.

Cornbread: Use part or all cornbread in place of bread in Poultry Stuffing.

My Notes: I love adding apples and cornbread to my stuffing. I am not a fan of giblets, though I know many, many people are. I'm sure most of you know this, but chestnuts are not "water chestnuts".

The chestnuts referred to here are from the American or Chinese Chestnut tree, and the nut meat is frozen to keep it fresh, unless you have access to a grower and can buy them whole.

~Brenda

Happy Thanksgiving!

No special post today other than to wish everyone in the U.S. a very Happy Thanksgiving!

Autumn Butters

Autumn butters add country charm to company dinners or brunches. They also are the perfect hostess gift presented with a loaf of fresh homemade bread. Add the following recipes to your list of autumn traditions!

Honey Pumpkin Butter

2 cups pumpkin puree
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt -- optional

Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough ladle into jars and refrigerate. Makes 1 1/2 cups.


Easy Autumn Butter

1/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup softened butter

Beat the brown sugar, pumpkin-pie spice whipping into the softened butter. Keep refrigerated.


Crockpot Apple Butter

8 cups applesauce
4 cups sugar
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cloves

Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for 6 to 7 hours. It isn't necessary to stir it. Cool and place into containers. Keep refrigerated or may be frozen.


Ginger Apple Butter

4 pounds McIntosh apples, peeled, cored, cut into 1" chunks
1 1/2 cups apple cider
1/2 cup packed light brown sugar
1 tablespoon lemon juice
2 tablespoons crystallized ginger, minced

Bring the apples, cider, brown sugar and lemon juice to a boil in a saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, about 10 minutes. Purée in food processor or blender in batches with the minced ginger. Return to pan.

Partially cover apple butter and simmer over medium heat until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. Makes 2 1/2 cups. Transfer to covered containers and store in refrigerator for up to one week for best freshness.

Thanksgiving Cooking and Baking Tips

In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

Today I have tips I hope will be helpful to you during your Thanksgiving baking and cooking.

If you are trying to cut back on salt, as many of us are, try mixing together this salt free blend to use on poultry before roasting or sprinkle on a vegetables with a little butter.

Salt Free Herb Seasoning

Mix together:
5 tsp. onion powder
2 tsp. garlic powder
2 1/2 tsp. paprika
2 1/2 tsp. dry mustard
1 1/2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. celery seed

Add this to a shaker, and use on poultry, seafood or vegetables.

Herb butter is an easy addition to your holiday table that will have everyone ooohing and ahhhhing.

Holiday Herb Butter

Ingredients:
1 cup softened butter (light butter is fine)
3 minced garlic cloves
1 tsp. fresh minced rosemary
2 tsp. fresh minced parsley
2 tsp. finely grated lemon peel
2 tablespoons minced fresh chives

Combine the herbs with the butter. Store in a nice, covered bowl that you can set out at the table during dinner. This butter can be used on bread, rolls, vegetables or spread it on roast turkey or chicken during the last half hour of baking. You can also use it on seafood.

PIES FROM FRESH PUMPKIN
jtsmama is one of our long time board members and she shared with us her method of preparing fresh pumpkins:

I just cut them in half, dig out the seeds and bake them at 300 degrees until they are done.Then I scrape it out and measure into 3 cup portions in inexpensive storage bags and put them inside a good freezer bag, it's just short of the 28 ounce can but makes no difference You could also do 1 1/2 cup measures for the 15 ounce can and it will work. I can't give a time as it depends on the size of the pumpkin. Some people scrape the pumpkin out and boil it but it comes out too watery and I suspect a lot of nutrients are lost that way. I've heard of people scraping out the pumpkin directly into the crock pot and letting it cook on low until it's done too, but I haven't tried this myself.

I always make at least two pies for my measurements for two pies are:

3 cups of cooked pumpkin, mashed
1 cup of sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
4 eggs beaten just so they are together, not light and fluffy
1 12 ounce can evaporated milk

Bake in the oven 375 degrees for 50 minutes to an hour. I cover my crust with foil till the last 20 minutes so it doesn't burn.

On OFL we have delightful Cuban recipes for turkey & pumpkin flan!http://www.oldfashionedliving.com/holidays/latintable2.html

~Brenda

Friday Recipes: Stuffing

The following recipes can be used for to stuff any poultry you may be serving for the holidays, or you can bake them for 30-45 minutes in a casserole dish. I would be sure to add a little extra moisture to each one if you do this since it won't have the moisture of the poultry. Be sure to cover the casserole dish too.

~Herbed Bread Stuffing~

1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper

Cook Celery and onion in margerine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.

Oyster Dressing

1 1/2 cups each chopped onions and celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid)

In large heavy skillet saute onion, celery and parsley in butter until tender but not brown. Add seasonings. Stir over low heat for 2 minutes. Place bread cubes in large bowl; stir in sauteed vegetables. Chop oysters coarsely. Toss gently with bread mixture. Add some reserved oyster liquid if dressing seems dry. Makes 16 cups, enough for a 14 to 16 pound turkey.

Almond Apple Stuffing

2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice

Saute apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisines; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.

A Tropical Stuffing

1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth

Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2 quarts.

Happy Thanksgiving!

Ah! on Thanksgiving day....
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before.
What moistens the lips and what brightens the eye?
What calls back the past, like the rich pumpkin pie?

~John Greenleaf Whittier

Thanksgiving Turkey Tips

Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow. ~Melody Beattie

Today we are talking turkey! The first tip I have is for those watching their salt intake. Check the sodium on the frozen turkey before buying it. Some can have up to 350 mg of salt for EACH serving because of the baste injected. Some of the brands are soaked in brine. So, if you are watching your sodium check the labels. Below are more turkey tips sent in to us.

GINNY'S TURKEY TIPS
*I make a Thanksgiving check list and keep it from year to year on my computer, so I don't have to re-invent the wheel.

*I go over my list with my Daughter, and we have a special "bonding" time on Wednesday before Thanksgiving, to make our dressing. She has learned the family recipe, "Mom's Giblet Dressing" but can never get it to taste like mine, despite the fact that we are side by side working. I say, "Debi, it is in Mother's Hands"

* Cook the Turkey neck for about 2-2 1/2 hours and the meat will just fall off the bone. No struggling with trying to cut it off the neck.

* Cut up my bread for dressing the day before and leave out to dry, or leave the whole slice of bread out on a tray.

* Peel the potatoes and place in cold water in the refrigerator the day before. Makes your potatoes much nicer. Pull out when ready to cook, and change the water.

* Warm the milk and butter for the mashed potatoes ~ no lumps!

* I buy "fresh" bulk Rubbed Sage and Poultry Seasonings from the Health Food Store. I can measure out just what I need, and I pitch or freeze the rest. No using seasonings that have been saved since the last Turkey day. Be careful not to overdo when making your dressing, as they are much stronger than the bottles from the store.

What we grew up with for a Thanksgiving meal is pretty much a family tradition, and it is hard to change all the families taste buds. Memories of what they "expect" on Thanksgiving Day is the key~ You could have wonderful side dishes that were different and they would still want the "same old thing".

TREVA'S SLOW COOKED DRESSING
Slow Cooker Dressing

1 cup butter
2 cups finely chopped onions
2 cups finely chopped celery
1/4 cup minced parsley ( I don't use this as it makes it dark)
6 cups slightly dry white bread ( I use one can of 10 count cheap biscuits)
6 cups slightly dry corn bread ( I make one pan of cornbread)
1 teaspoon baking powder
1 teaspoon poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoons sage
4 cups broth
2 eggs well beaten

Day before: Cook breads and chop celery and onions.

Morning of: Saute onions and bread in the butter in microwave till tender In large bowl: Mix breads, baking powder and seasonings. Pour over vegetable mixture. Pour broth over bread mixture. Add eggs and mix well. Pack lightly in a 4 quart slow cooker. (I use 3 1/2 quart and it works fine) Cover and cook on high for 30 minutes. Reduce heat to low and cook 5 to 6 hours. To bake in oven, bake 1 hr at 350 degrees. Very moist and delicious, plus it frees up your oven. I found this recipe many years ago and will never make dressing any other way. It is wonderful. ~Treva

SAUSAGE/HERB CRUSTED TURKEY
FROM THE HERB LADY
http://edibleherbsandflowers.blogspot.com/

Many of you may have used bacon to moisten and/or season foods like meatloaf or poultry. Watching a cooking show during the holidays, where the bacon was reserved for breakfast the next day, I got an idea for a "jerky" type crust for turkey. As with herb crusts I have written about before, the benefit of making a crust on your roast is the excellent moisture retention in the meat and the flavoring provided by the crust. Here is another way to go at it, and you wind up with an edible 'jerky' or sausage meat-- a two-fer!

NOTE: When cooking a whole turkey for each 5-6 pounds of turkey you will need 1 pound of sausage/herb combination - see recipe for making your own turkey sausage**)

1 5-6 pound turkey breast or whole roasting chicken
1 pound ground turkey* (or combination of ground turkey/sausage meat)
1/2 to 3/4 cup finely chopped herbs

(example: I used sage, thyme, oregano, basil, garlic chives, parsley,
rosemary, lavender and ginger--you can use whatever smells
and tastes good to you).

1 medium onion
1 carrot
1 stalk of celery
Sprinkle of Ms. Pinch (Catherine's salt substitute blend)
1 teaspoon salt

Pre-heat oven to 400 degrees. Cut onion, carrot and celery into 3/4 inch slices and arrange as a bed in the bottom of a roasting pan. Arrange turkey on top, sprinkle lightly with Ms. Pinch (or any flavorful salt-free seasoning of your choice). Meanwhile mix
herbs, salt and ground turkey together as if you were making meatballs. Pat this mixture all over the top of the turkey, making sure the layer is evenly thick all over, roughly 1/4 inch thick.

Roast at 400 for 30 minutes, then reduce temperature to 350, cooking until done and internal temperature registers 165. Remove from oven and let sit without cutting for 15 minutes. Remove 'jerky' and reserve for crumbling over salad, to use with breakfast the next morning or as a jerky-like nibble. The underside will be slightly moist and the exterior crusty, and your turkey incredibly moist and full of flavor.

Note: * They really do not sell ground meat in one pound packages any more - 1 1/4 pounds will work fine (the typical size of a '1 pound' package these days).

CATHERINE'S TURKEY SAUSAGE

1 Pound Lean Ground Turkey
1/4 C. Shredded Apple***
1 Tablespoon Apple Sauce***
1/4 Teaspoon Cumin
1/4 Teaspoon Pepper
1/4 Teaspoon Cayenne Pepper
3/4 Teaspoon Fresh Marjoram
3/4 Teaspoon Fresh Oregano
1 1/2 Teaspoon Fresh Basil
1 1/2 Teaspoon Fresh Thyme
1 1/2 Teaspoon Fresh Sage
1/8 Teaspoon Garlic Powder
(or, half Teaspoon Fresh Garlic)
1/8 Teaspoon Nutmeg
1/8 Teaspoon Ginger
(or, half Teaspoon Fresh Grated Ginger)

Mix all together well. Let set in refrigerator for a couple of hours for flavors to meld. Freeze or use right away.

Note: The apple sauce and apple replace the fat in the lean meat.

Thanksgiving Traditions: Nine great ideas for families!
http://oldfashionedliving.com/holidays/thanksgiving3.html

The Holiday Season Begins!

So dull and dark are the November days.
The lazy mist high up the evening curled,
And now the morn quite hides in smoke and haze; The place we occupy seems all the world.

~John Clare

I am astounded that it's already November and time to start planning our holiday gatherings, giving and dinners. I thought I would start out November with recipes that I've been sent from visitors to OFL.

Sheila Bynum sent in this great fall recipe:
Apple Stuffed Butternut Squash

1 medium butternut squash cut in half and seeds removed
2 medium apples chopped
1/2 cup raisins
1/2 cup of chopped walnuts
3 Tbsp. honey
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. butter melted

Place squash in 9x13 baking dish. In saucepan,melt butter and add apples and raisins, honey and spices saute on low.Remove from heat. Add walnuts and stuff in the squash sprinkle with additional cinnamon lightly. Cover with foil. Bake at 350 until squash is tender, about 30 minutes.

Here is a great Autumn/Winter recipe for Polish Sausage and
Cabbage! ~Lor in Canada

Polish Sausage and Cabbage
(I increase according to number of people I'm serving.)

1/2 Cabbage ~ course sliced
2 Onions ~ large, cut 1" slices
2 Potatoes ~ large, peeled and sliced in chunks
2 lbs. Polish sausage ~ cut 1" chunks
2 teaspoons Pepper; freshly ground
14 ounces Chicken Broth/Vegetable Stock
1/2 teaspoon Caraway seeds(optional)
1/2 cup Polish dehydrated mushrooms
(or button mushrooms~canned or fresh)

Place sliced cabbage in crock pot. Toss with potato, pepper and caraway seeds. Add sliced onion, mushrooms and Polish sausage. Pour chicken/vegetable broth over all; stir lightly. Cover and cook on Low setting for8 to 10 hours or on HIGH setting for 2 to 4 hours. This dish is delicious served with mustard or horseradish. Makes 4 servings(about 3 1/2 quarts). Serves: 4

Lor also sent in this wonderful cheesecake recipe!

Grandmother's Cheese Cake (Sernik Babci)
Dough:
1-1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 cup butter or margarine
1 egg
3 Tbsp. sour cream
1/3 cup confectioners' sugar

Filling:
6 eggs
2 cups confectioners' sugar
1 1/2 tsp. vanilla extract
1 lb. farmers cheese or ricotta
2/3 cup melted butter
1-1/2 cups mashed potatoes (not seasoned)
(*Save mashed potatoes from the night before)
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup grated orange or lemon peel

For the dough, combine the flour, salt and baking powder in a bowl. Cut in the butter with a fork. Beat egg into the sour cream. Stir into the flour mixture then stir in the sugar. Knead the dough until well mixed and smooth. Roll dough on a floured surface into a rectangle. Line a 13x9x2 inch pan with the dough and bring dough part the way up sides.

For the filling, separate 1 egg and reserve the whites, beat remaining yolk and whole eggs with the sugar for 5 minutes at high speed of a electric mixer. Add the vanilla, beat at high until the mixture is soft. Press cheese through a sieve, blend cheese with butter, add potatoes,baking powder, nutmeg, and salt. Stir in orange peel. Fold into the egg mixture. Turn into prepare crust in pan. Bake at 350 degrees F for about 45-55 min. or until set. Cool well before cutting.

Here's another cheese ball recipe. The ingredients for this one sound a little strange, but it is very good!

Pineapple Cheese Ball

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple in juice, well drained
1 tbsp. finely chopped green bell pepper
(use red for Christmas!)
1 tbsp. finely chopped celery
1 tbsp. finely chopped onion
2/3 c. chopped pecans
1/2 tsp. salt
Dash of hot sauce (opt.)

Fold pineapple, bell pepper, celery, onion and 1/3 c. chopped pecans into cream cheese. Add salt and hot sauce. Form mixture into a ball; chill for 1/2 hour.After ball is firm, roll in remaining pecans to cover. Chill cheese ball overnight before serving. ~Enjoy, Miranda in Hawaii

On OFL we have step by step instructions for a cute Thanksgiving Tree with a picture. A great way to teach gratitude!
http://oldfashionedliving.com/holidays/thanktree.html