Holiday-Thanksgiving

THANKSGIVING

 Morning:  Neighborhood Turkey Trot!

Start by cleaning out the fridge! Start the dinner with an empty dishwasher! Make sure you have enough serving dishes and serving utensils! Have disposable containers on hand!

Thanksgiving Menu

Turkey (serve warm, take out one hour before eating), stuffing (serve warm, make cornbread one day ahead), mashed potatoes (serve warm-make in the morning and keep warm in a slow cooker), gravy (make ahead the day before and add drippings just before), baked yams (make day before), fruit on kabob sticks (serve cold), green beans or asparagus (serve warm), corn (serve warm), rolls make dough the day before, serve warm), veggie tray (cut up veggies the day before, serve cold),  dip (make the day before), Thanksgiving salad (serve cold), cranberry salsa with cream cheese served with crackers. Make cranberry sauce the day before), pies (chocolate pudding, apple crisp, peach cobbler, blueberry, strawberry, pumpkin, grasshopper Oreo, pecan, and vanilla ice cream and whipped cream). Water with sliced lemons and limes to drink.

Coloring activities for the kids:





Thanksgiving dinner conversation:  Talk about what you've been up to this year, of good times shared, and especially WHAT ARE YOU MOST THANKFUL FOR?
  • If you could have named yourself, what name would you have picked?
  • If you could eat only one food on this table for an entire year, which one would it be?
  • Describe a peak experience from the past year, what it was and why you are grateful for it.
  • How did you celebrate Thanksgiving when you were younger?
  • What was your favorite thing about where you grew up?
  • What is the best holiday we’ve ever spent with each other?
  • What is something you are obsessed with?
  • What do you do to get rid of stress?
  • What would be your perfect weekend?
  • What is the most useful thing you own?
  • What did you do last weekend?
  • What did you do on your last vacation?
  • What is the best/worst thing about school or work?
  • What do you think will be the best period in your entire life?
  • What are some things you want to accomplish before you die?
  • What is the best room in your house and why?
  • How often do you help others?  Who do you help? How do you help?
  • What are you best at?
  • What was the best birthday/Christmas gift you have ever received?
  • What are the three best apps on your phone?
  • Where would you like to travel next?

After dinner watch home movies!
Play Ultimate Frisbee at the park!

Thanksgiving Prep

Saturday:Make pie crust, freeze
Sunday: Move turkey from freezer to fridge to thaw
Monday before: Shop for fresh items in early morning when it is not so crowded
Tuesday: make cranberry sauce 
Wednesday:Make yams, pies, bread dough, prep veggies, cook cornbread for stuffing, clean house, set table
Thursday morning:  Put turkey in to cook, make stuffing 1/2 hour before the turkey comes out when the turkey comes out, put in the stuffing (oven), make mashed potatoes (put in crockpot on low to keep warm), check ice, assemble veggie tray, make salad, bake rolls, make gravy, pour water in glasses, whip cream.




Thanksgiving Grocery List: celery 3 small yellow onions 2 large sweet potatoes 2 large yams 4 large carrots 2 cucumbers ½ pint cherry tomatoes 4 celery sticks 1 jicama 25 sugar snap peas 12 asparagus 2 lemons 1 lb. fresh broccoli 2 lbs. russet potatoes 1 bag fresh cranberries (opt) DAIRY 8 sticks of butter 18 eggs ¼ cup cream 1 cup buttermilk 4 cups milk 1 pint heavy cream ¼ cup parmesan cheese 1 cup shredded swiss cheese ½ cup sour cream 1 (8oz) jar processed cheese sauce 6 cans chicken broth 1 can cream of mushroom soup 2¼ cups canned pumpkin puree 1¼ cups evaporated milk 2 (14.5 oz) cans cut green beans FROZEN 1 Turkey (8-16 lbs) 1 (16 oz) bag corn OTHER 9 cups Kamut or Regular Flour 1 cup yellow cornmeal 6 cups powdered sugar 6 cups white sugar 3 cups brown sugar 1 cup light corn syrup 3 teaspoons vanilla Salt, French Salt Ground Black Pepper 1 cup pecans 3 cups solid pack pumpkin Lemon extract 4 teaspoons baking soda 4 teaspoons baking powder 4 teaspoons cinnamon 2 teaspoons ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground cloves 3 cups chocolate chips 2 teaspoons maple flavoring 2 slices white bread 2 teaspoons sage, dried 1 teaspoon chicken boullion 1 cup canola oil 1 cup walnut halves ½ cup cooked white rice teaspoon white pepper cup shortening 1 cup corn flakes cereal 2 Tablespoons active dry yeast Sparkling Water: (San Pelegrino, P
Make ahead:

Cranberry jalapeno cream cheese dip

INGREDIENTS

  • 12 ounces (340 g) fresh cranberries
  • 4-5 green onions, chopped
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely diced
  • 1 cup (212 g) sugar, more or less to taste
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh lemon or lime juice
  • ¼ teaspoon salt
  • 2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened
  • Crackers, for serving

INSTRUCTIONS 

  • Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
  • When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
  • Refrigerate for up to an hour before serving. Serve with crackers.
*Sweet Potato Casserole freezes beautifully and can be bakedan hour before serving (thaw in the fridge the night before).

Slow cooker sweet potato casserole

4 lbs. sweet potatoes
2 medium apples
1/2 c. water
1/4 cup maple syrup
2 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 Tbsp. butter
1/2 c. milk
1/2 c. chopped pecans

Chop sweet potatoes into 1 inch cubes.  Peel apples and chop the into 1-inch pieces.  Place both sweet potatoes and apples in slow cooker.  add water, maple syrup, cinnamon, nutmeg, and salt.  Cover and cook on high for 3 hours until sweet potatoes are soft, Add butter and milk and mix until well combined.  Sprinkle pecans on top and serve.

Best Sweet Potatoes Ever

Sweet Potatoes

  • 4-6 sweet potatoes 4 large / 6 small
  • 3/4 c. white sugar
  • 3/4 tsp. salt
  • 6 tbsp. butter
  • 1 c. heavy cream
  • 1 1/2 tsp. vanilla extract

Pecan Crumble Topping

  • 3/4 tsp. cinnamon
  • 1/2 c. packed brown sugar
  • 1/3 c. flour
  • 3 tbsp. butter, softened
  • 1/2 c. chopped pecans

Instructions

  1. Preheat oven to 325. Cook chopped and peeled sweet potatoes in a pot with water to cover. Cook until tender. Drain and mash. (Or cook in slow cooker for 4-6 hours with a little water.)

  2. Drain and mash until smooth.

  3. To the mashed sweet potatoes, add the white sugar, salt, butter, cream and vanilla extract. Mix in a stand mixer or an electric hand mixer until smooth.

    Transfer to a 9x13 inch baking dish.

  4. In separate bowl, mix the cinnamon, brown sugar, and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

  5. Bake in the preheated oven 25 minutes, or until the topping is lightly brown. (Be careful not to cook too long or the pecans can burn.)



  • Prep the sweet potatoes. Preheat your oven to 425°F (200°C). Peel the potatoes (if you'd like) and cut into ½-inch cubes. Place them in a large mixing bowl.


Season the sweet potatoes. Add the oil, cumin, garlic, paprika, salt, and pepper to the sweet potatoes. Use your hands or a large spoon to toss everything together until it's well mixed.


Roast the sweet potatoes. Arrange the sweet potato in a single layer on a large baking sheet, making sure there's space in between the cubes. Roast for 30 to 35 minutes, stirring the potatoes half way through to ensure all sides are cooked through.


Cook the lentils. While the sweet potatoes are roasting, bring a medium pot of water to a boil. Add the lentils, reduce the heat to a very low simmer, cover the pot with a lid, and cook for 15 to 20 minutes or until tender but not mushy. Pro tip: make sure to read the instructions on your lentil package, as different varieties may have different cook times. Drain the lentils in a strainer.

Mix together. In a large mixing bowl, add the roasted sweet potatoes, lentils, dried cranberries, cilantro, parsley, and red onion. Drizzle with the maple mustard tahini dressing and toss together. Feel free to drizzle extra dressing on top before serving.


Make-ahead and storage tip: Roast the sweet potatoes and cook the lentils ahead of time, then toss with the dressing just before serving. Store leftovers in an airtight container in the fridge for 3 to 4 days.


  • ¼ cup tahini

  • 2 tablespoons Dijon mustard

  • 1 tablespoon maple syrup

  • 1 tablespoon lemon juice

  • 3 to 4 tablespoons water, or more for a thinner consistency

  • 1 garlic clove, minced

  • kosher salt and freshly ground black pepper, to taste


Whisk. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, water, garlic, salt, and pepper. Store it in a sealed container in the fridge for up to one week.

*Homemade Cranberry Sauce can also be made several days in advance and either frozen or kept in the fridge.

 *Homemade Pie Crusts are another great recipe that can made, rolled out into pie shells, and frozen a month ahead of time until ready to bake (or of course, you can use store bought if you wish). 

 *Mashed Potatoes can also be frozen ahead of time. Make them as usual, let them cool, and then freeze in a large tupperware or Ziploc bag. Before serving, thaw the potatoes in the fridge the night before. When you are ready to reheat the potatoes, place them in a crock pot to heat slowly. Add some more heavy whipping cream and butter to help soften the potatoes and whip them with an electric mixer once they are warmed through.

 *Homemade rolls are so fun to make ahead and have in your freezer (I use this method all year) Make the dough recipe as normal, put the rolls on a greased cookie sheet and then wrap with saran wrap. Put the rolls in the freezer as soon as you have them rolled out (you don't want them to begin to rise). The morning of Thanksgiving, pull the frozen rolls out of the freezer and place in a warm spot of your home. Let the rolls rise on the counter on a pan (about 2-3 hours) and when they have doubled in size, bake them as usual until they are golden brown. If you want to have these rolls on hand for other recipes, just put the frozen balls of dough into a Ziploc bag and keep in the freezer until ready to use. These work great for monkey bread, calzone dough, etc.

Stuffing

Break up bread (wheat and white), toast in oven.
Make 4 boxes of Jiffy cornbread, crumble over the toasted bread.
Sprinkle generous amount of poultry seasoning over bread mixture.
Cook 1 cup chopped celery and one cup chopped onion in 1/2 cup butter until tender.
Add to bread mixture
2 cups turkey broth, toss into bread mixture and then use mixture to stuff your turkey (put it in lightly so air can circulate while it is cooking.  Put the rest in a baking dish, cover with tin foil, and bake on 350 degrees for 30 minutes or until done.

Image result for THANKSGIVING VEGETABLE TRAY
(Taken from designmom)

 By Lindsey Johnson.

Secrets to a perfect turkey:
THAWING
The first step is to thaw your turkey. If you have a fresh turkey, you can skip this step. Make sure to thaw your turkey at the proper temperature to avoid bacteria growth. Thawing can be done in the refrigerator or in cold water, which takes about 3/4 the time. Be sure to thaw the turkey over a rimmed baking dish so the juices don’t run all over and contaminate other foods and surfaces.
Secret #1: If you’ve never cooked a turkey before, you may be shocked to find out how long it takes to thaw a turkey. Use this handy reference and plan ahead!
Once the turkey has been thawed, remove the giblets — if you like, you can save them to make homemade turkey stock. (In fact, I recommend thawing the turkey a day or two before you roast it and make the stock so it’s ready to go for gravy.) Rinse the turkey inside and out in cool water and pat dry with paper towels.
BRINING
When I buy a fresh, natural turkey, like the one pictured, I like to brine it to help make it as juicy as possible. If your turkey has been pre-salted (check the label), go ahead and skip this part.
Think of brining like marinating. It helps season and draw moisture into the meat to keep it flavorful and juicy.
Brining a Turkey 1 Gallon Water with ice 1 C Salt- no iodine 1C Sugar or 2C Brown Sugar Pepper Garlic 1 Cup Lemon Juice, Fruit Juices such as pineapple or apple. Brines will penetrate at a rate of about a half an inch each day. *Brines and Metal Pans- Acids and Salts can break down the metals. Use plastic or stainless steel containers and always keep refrigerated.  Brine 8-12 hours.

 #2: Brining means you can skip the basting later on.
Dissolve the salt and sugar in the water and add any seasonings you want to use. I like to use a combination of herbs and spices — rosemary, thyme, bay leaves, peppercorns, whole cloves and allspice, plus I put in some leek tops and halved garlic cloves for extra flavor.
Place the turkey and the brining solution into a sterilized plastic or non-reactive metal container. You can also use brining bags and place it in a plastic tub in case it leaks. You want to keep the turkey at 40 degrees F, so you’ll either want to refrigerate the turkey in the brine, or leave it someplace cool and add ice or gel ice packs. If it’s cold enough outside, you can even put the turkey in a safe place and let it brine there.
I had a tough time finding a container that was tall enough, so I ended up using a much larger plastic tub than I wanted.  If you have the same problem, just be sure to follow the ratio of salt and sugar to water and you’ll be fine.
Secret #3: To keep the turkey totally submerged, top it with a heavy metal lid or plate.
Once the turkey has brined long enough, remove it from the brine and rinse it well with cold water. Discard the brine.
PREPPING THE OVEN AND PAN
Let the turkey continue to air dry (you can do this overnight in the fridge too) and allow it to come to room temperature for a few hours before you roast it.
Preheat the oven to the temperature in your recipe. I prefer to start out with very high heat, such as 450 degrees for a half hour, then lower the heat to 350 degrees for the remaining time.
If your turkey comes with a plastic pop-up timer/thermometer, you should leave it where it is, but ignore it!  If you gauge done-ness by the pop-up timer, the white meat will be bone-dry and overcooked. Instead, use an instant-read thermometer. If you have a fancy digital one, even better. Just insert it into the thickest part of the breast and set the temperature for between 161-165 degrees F.
A roasting pan is one of the most important tools for the perfect turkey. You can certainly get away with using a disposable aluminum pan if you are on a tight budget or don’t have storage space to accommodate a large pan. However, I recommend using either the roasting/broiling pan that comes standard with most ovens, or investing in a good-quality roasting pan that comes with a flat or V-rack. If you don’t have a rack, you can make your own using aluminum foil.
Here’s why that is important: You want the turkey to be elevated a bit to allow for air circulation, which leads to more even cooking, and also because as the juices drip down, they will get nice and brown on the bottom of the pan. (That’s one of the keys to really great gravy.)
I also like to dice carrots, onions, and celery to put on the bottom of the pan for extra flavor, but that is totally optional.
t       e turkey. I prefer to bake it separately in another dish. A turkey with stuffing takes longer to cook and can be a huge pain.
While I prefer not to stuff the turkey, I do like to place some aromatics inside the cavity — carrots, onions, garlic, celery, and fresh herbs are great.  I’ve also used apples and lemons before as well.
Before placing the turkey on the roasting rack, rub the skin liberally with butter or canola oil. And if you didn’t brine it, sprinkle the whole bird inside and out with salt and pepper, or a spice rub. The butter will help give you crispy, golden brown skin.
I also like to truss the legs together if the turkey doesn’t come with it already done for me. But don’t stress! Most turkeys come with a plastic or wire trussing. So you can just leave it be.
If your turkey has a big flap of neck skin, you can secure it using toothpicks or just tuck it in.
Secret #5: If you are using a v-rack, be sure to tuck the wings back underneath the turkey so they don’t flap around.
You might notice that the turkey is breast-side down in the roasting pan. That’s on purpose! I like to start roasting that way and rotate the turkey periodically so the breast doesn’t get overcooked.
Secret #6: Finishing with the breast side up will also give you that crispy, brown skin everyone loves to fight over.
If you have a turkey larger than 14-15 lbs., then it will be too difficult to turn it over. Just roast it breast-side up for the whole time, covering just the turkey breast (legs uncovered) with aluminum foil. (I’ll give more detail on the foil later.)
Then it’s time to place it in the oven!
ROASTING
A lot of people baste their turkeys continually throughout the roasting process. If you rub butter over the skin, that will be a good start and you can baste it a few times if you want to. If I brine my turkey, I don’t usually baste it. Otherwise, I baste mine when I turn it over.
Secret #7: Don’t baste the turkey during the last hour or the skin could turn out flabby instead of golden and crispy.
It’s a good idea to pull the pan completely out of the oven to turn the turkey over.  That way the precious heat you’ve built up won’t escape and it will be much easier to maneuver while you turn it over. I use either clean oven mitts or wads of paper towels to protect my hands when I turn the turkey over. If you want, you can also partially turn the turkey over, allowing each leg to brown nicely (about 15 minutes per leg) before finishing with the breast-side up.
Before sliding the turkey back into the oven, I make a foil diamond or triangle and fit it down against the turkey breast, leaving the legs uncovered because they can tolerate more heat.
A lot of people rely on the leg wiggling easily to tell them when the turkey is finished cooking.  I still like to rely on my thermometer. I like to take a reading in both the breast and thigh. The breast should be at 160-165 degrees F. and the thigh should be at least 170-175 degrees F, some say little as 165 degrees, but I let it get a little higher just to be safe.
If it’s not up to the proper temperature, put it back in the oven for 15-30 minutes more and take another reading.
See? Nice and brown. Just like you want.
When the turkey is finished cooking, you need to let it rest for 30 minutes before slicing it. This can be done on a cutting board with a well around it to catch any escaping juices, or on a serving platter.
This resting step is super important. During the cooking process, a lot of liquid is released. Not all of that will drip down into the roasting pan. A lot of it is sitting just under the skin. Letting the turkey rest for a bit will allow those juices to be reabsorbed and you guessed it, the turkey will be juicier.
While the turkey rests, be sure to tent it with foil or a large metal bowl to retain the heat.
And you’re done!
Uncover the turkey, place it on the platter (and garnish if you like!), and take it to the table to show off. Then give yourself a pat on the back, sit back and enjoy the compliments you’ll get on the juiciest turkey ever.

GARNISH IDEA LIST
Fruits and nuts:
pomegranates, cranberries, quince, pears, persimmons, grapes, berries, currants, crab apples, citrus, figs, whole unshelled nuts (almonds, pecans, hazelnuts, walnuts), chestnuts (fresh or canned)
Veggies:
squash, root veggies (potatoes, beets, carrots, parsnips. celery root), fennel, onions, garlic
Greenery:
Fresh herbs (sage, rosemary, thyme, cilantro, parsley, etc.), lemon leaves
It kind of goes without saying, but make sure you’ve washed the produce well before you use it on the platter.

Thanksgiving salad:

Dressing:
2 cups basil leaves, 1/2 cup extra virgin olive oil, 3 Tbsp. White Balsamic Vinegar, 2 Tbsp. fresh lemon juice, lemon zest, 1 tsp. Parmesan cheese, 1 tsp. chopped walnuts, 2 cloves garlic, minced, salt and pepper. Make ahead and refrigerate

Salad:
Spinach/argula bed, avocado,  corn, couscous, dried cranberries, roasted sunflower seeds, red, orange, and yellow bell pepper chopped, Layer all other ingredients (besides bed of greens) across the top in vertical lines. Just before you are ready to serve, drizzle dressing over the top and toss.

 Roasted Vegetables
INGREDIENTS
3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
1/2 c. toasted pecans
1/2 c. dried cranberries

DIRECTIONS
  1. Preheat oven to 400 degrees F.
  2. Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.
  3. Before serving, toss roasted vegetables with pecan and cranberries
Honey Lime Fruit Salad

Apples, strawberries, kiwi, green grapes, mango, pomegranate, blueberries, pineapple, mandarin oranges

Mix with 3 T honey, 1 T lime juice and 1 T pineapple juice

Turkey Shaped Crescent Rolls

  • 2 Tablespoons active dry yeast
  • 1/4 cup plus 1 Tablespoon warm 105-115 degrees water
  • 1 cup milk
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • About 5 1/2 cups all-purpose flour divided
  • 2 teaspoons salt
  • Butter

Instructions

  1. In a small bowl combine the yeast and water. Cover and let the mixture bloom about 10 minutes.
  2. Meanwhile, heat the milk in the microwave until just warm, not scalding, 1 min. 45 sec.
  3. In a large bowl, beat the eggs, sugar and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 4-5 cups of the flour and salt until combined.
  4. Cover with plastic wrap sprayed with cooking oil and let the dough rise in a warm place, 2 to 3 hours.
  5. Lightly grease a 12x18-inch sheet pan and set aside.
  6. Punch the sticky dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling and keep your hands floured.
  7. Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (the same way a pizza is cut) to make eight wedges.
  8. Grease a muffin tin, not just the muffin hole but the entire thing.
  9. Instead of rolling into crescents, place the triangle piece of dough into greased muffin tin.
  10. Lay the fat end out onto the muffin tin and use scissors to cut feathers (3 to 5) at the fat end of the crescent.
  11. Lay the tiny pointed end out on the muffin tin as well and use a toothpick to poke one hole for an eye at the point of the crescent. The body of the turkey is most of the dough that lays down in the muffin hole.
  12. Let rise for about 15 minutes.
  13. Meanwhile preheat the oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Check them to make sure they don't burn by the "feathers". Cover with foil if needed.
Ooooooohhhhhhhh, THE PIES!!!


Pecan Pie

 Ingredients
Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
t/4 cup vegetable shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar
Filling:
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans

Directions
Watch how to make this recipe.
First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)
Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.

2012 Ree Drummond, All Rights Reserved

Fleeta Stapleton Moritzky Choate's Pecan Pie recipe 
She got it from her niece (Maple's daughter) Ruby Irene 

Lump butter
1 cup sugar
3 eggs
3/4 cup Kero Syrup
1 tsp vanilla
1/4 tsp salt
1 cup pecans

Put in a pie shell and bake 40 to 50 minutes at 350 degrees.

Vegan Pecan Pie

Total Time: 35m
Yield: A 9-inch pie
 Ingredients:-heaping 1 cup chopped pecans
  • 2 tbsp molasses
  • 3/4 cup pure maple syrup, honey, or agave
  • 2-3 tbsp nut butter of choice OR butter spread
  • 1/4 cup flax meal whisked into 1/3 cup water
  • 1 additional tbsp water
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp salt
  • optional 1/2 cup mini chocolate chips, pinch nutmeg, etc.
  • optional pecans for garnish

Instructions

*You can use any homemade or store-bought 9-inch pie crust. I used the following recipe: 1 3/4 cup whole wheat or white flour, 1/2 tsp salt, 1/3 cup vegetable or melted coconut oil, and 1/3 cup to 1/2 cup cold water, as needed. Stir everything together to form a dough. If too dry, add more water or oil. If too sticky, add more flour. Press into a pie pan. You can pre-bake it for 10 minutes at 400 F, but honestly it still works even if you don’t.

For the pecan pie: Whisk together all ingredients except optional garnish, and let sit at least 30 minutes in the fridge, during which time it will thicken thanks to the flax meal. (If the flax is good, the mixture will be noticeably thicker when you take it out.) Preheat oven to 350 F. Pour filling into a crust. Arrange the optional extra pecans over top if desired. Bake on the center rack 35 minutes, then do not open the oven door but let sit in the now-turned-off oven an additional 10 minutes.

From chocolatecoveredkatie.com
Strawberry Rhubarb Pie

One part strawberries, two parts rhubarb measured directly into the pan 1/2 inch below the rim (so it doesn't boil over)

2 cups sliced strawberries (can also use blueberries or raspberries instead)
5 cups sliced rhubarb (cut into 1/2 to 1 inch sized pieces)
1 cup sugar
1/2 tsp. freshly squeezed lemon juice
Pinch of nutmeg
1/3 tsp. salt
2 tablespoons quick cooking tapioca
1/4 cup flour
1 recipe of double crust pie dough
1/2 tablespoon butter
1 tablespoon sugar for sprinkling on top

Egg wash
1 egg white plus 1 tablespoon water for beaten for brushing on top

1.  Preheat oven to 425 degrees
2.  Fill a 9 inch deep pie dish with one part strawberries, 2 parts rhubarb so that it comes to 1/2 inch below rim
3.  Pour the fruit into a medium bowl.  Wash, rinse and wipe dry the bowl you used to measure fruit. Set in the fridge to chill.
4.  Add sugar, lemon juice, nutmeg, salt, tapioca, and flour to the fruit, coat well.
5.  Roll out the bottom dough and place in the pie pan.
6.  Spoon in the fruit filling and dot with butter.
7.  Roll out the remaining dough and cut strips for a lattice top. Trim excess dough and crimp.
8.  lightly brush with egg wash over entire top including edges.
9.  Bake for 20 minutes.  Reduce the heat to 375 degrees and continue baking another 25 minutes.  Open oven and sprinkle pie with sugar.  Close the oven and continue baking another 10 to 15 minutes.
10.  Remove the pie from oven and completely cool before serving. The longer the pie cools the better it will set up and the less runny it will be.
Grasshopper Pie

 24 regular marshmallows
2/3 cup half and half
2 tablespoons each, creme de cacao and creme de menthe
1/2 pint plus 4 tablespoons whipping cream, divided
1 recipe chocolate cookie crumb crust, chilled
Chocolate cookie crumbs for garnish
2 mint sprigs for garnish

 1.  Melt the marshmallows in the half and half in a double broiler.  Remove the mixture from the heat and let it cool.
2.  fold in the creme de cacao and the creme de menthe.
3.  Whip the 1/2 pint cream and mix into the filling mixture.
4.  Pour the filling into the crust.
5.  Place the pie in the fridge and let it set at least one hour.
6. Just before serving whip the 4 tablespoons whipped cream and spread it on the pie
7. Sprinkle with cookie crumbs and add a mint sprig for garnish.

 Pumpkin Pie

15 oz. pumpkin puree
1 c. heavy cream
1/2 c. half and half
1 tbsp. cornstarch
2/3 c. brown sugar
1/4 c. white sugar
3 eggs
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/2 tsp. salt

Fresh whipped cream

2 cups heavy cream
5 tbsp. white sugar
1/2 tsp vanilla

Preheat oven to 425 degrees. In a large bowl, combine brown sugar, white sugar and heavy cream.  Whisk until well incorporated.  In a small bowl mix the cornstarch with the half and half.  Whisk well until there are no clumps.  Pour half and half mixture into cream mixture.  In a small bowl, combine the salt and spices.  mix well and pour into larger bowl.  Whisk everything together until well incorporated.  Carefully pour into prepared crust and place in oven.  Bake at 425 degrees for 15 minutes, then turn down the temperature to 350 degrees and bake for 50 more minutes until top looks set.  Cool for 1 or 2 hours before eating, or chill before serving.  Keeps for a week.

Homemade Chocolate Pudding Pie

Ingredients

frozen deep dish pie crust
  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 6 tablespoons cocoa
  • 6 cups whole milk
  • whipped cream and chocolate shavings, for garnish
Instructions
  1. Prepare the frozen pie crust according to package instructions. You're simply baking it to prepare it for the filling. Allow to cool completely.
  2. In a large saucepan, whisk together sugar, cornstarch and cocoa. Whisk in milk and stir continuously over medium heat until mixture thickens and is bubbling.
  3. Let mixture cool for 3-5 minutes and then pour into prepared pie crust. Allow to cool at room temperature for one hour and then transfer to refrigerator to cool completely.
  4. Prior to serving, top pie with whipped cream and garnish with chocolate shavings.
Notes
Do NOT try to make this recipe with lowfat or skim milk as you'll end up with pudding soup instead of a pie filling. Still delicious, but definitely not what you're looking for! Also, be sure that you let the pudding mixture come to a complete boil before removing it from the heat so that it will thicken completely.


Pumpkin Bars
Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Servings:
24
Yield:
2 dozen

Ingredients

Frosting:

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

  • In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

  • Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

  • To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Nutrition Facts

Per Serving:
 
279 calories; protein 2.6g; carbohydrates 34.1g; fat 15.2g; cholesterol 45.1mg; sodium 282.5mg.

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