Tuesday, November 21, 2006

Yummy Thanksgiving Recipes

Thanksgiving is right around the corner! Thanksgiving is one of the greatest times each year to enjoy family and delicious food. So, have you planned your meal?

This year I will be traveling to Tucson to spend Thanksgiving at my friend Beth's house. I will also be stopping by KGUN, Tucson's ABC station, to appear on their morning show on Friday the 24th. Super exciting! If you are in Tucson, tune in!

Beth and I will be cooking our Thanksgiving meal together. She is planning some Thanksgiving classics with a southwestern kick, while I will be preparing Southern family recipes that date back several generations. I thought I would share them with you.

Mamaw's Rolls
Guests beg for the leftovers! This recipe really is incredible.

1 cup cold water
1 cup shortening
½ cup sugar
1 teaspoon salt
1 cup cold water
2 well-beaten eggs
1 package yeast cake
6 cups flour, unsifted

Place first four ingredients in boiler.
Heat until dissolves. Add another cup cold water and 2 well-beaten eggs.
Put 1 package yeast cake in lukewarm water. Put yeast in other mixture when it gets warm-cool.
Add 6 unsifted cups of flour (not quite full cups). Set aside. Let rise, double cover, and put in refrigerator.
Cut on floured board. Pat with melted butter and fold over. Cook at 400° till done.


Buttered Peas & Carrots

½ cup water
1 stick butter (1/2 cup)
3 tablespoons sugar
½ teaspoon salt
1 pound carrots
10 ounce package frozen peas, thawed

In a large skillet, combine ½ cup water, 1 stick butter, cut into pieces, 3 tablespoons sugar, and ½ teaspoon salt over moderate heat until the butter is just melted. Add 1 pound carrots, cut into 1/16 inch slices, and stir them to coat with the mixture. Cook the carrots, covered for 4 minutes; stir in a 10 ounce package frozen peas, thawed, and cook the mixture for 5-7 minutes or until vegetables are tender.

My mother added this recipe to our Thanksgiving meals about 8 years ago. We love it!

Mom's Pumpkin Cheesecake

¾ cup graham cracker crumbs (about 12
single crackers)
½ cup ground pecans
¼ cup brown sugar
¼ cup granulated sugar
¼ cup butter, melted

¾ cup granulated sugar
¾ cup pumpkin puree
3 egg yolks
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
½ teaspoon ground ginger
½ teaspoon salt
1 ½ pounds natural cream cheese, softened
6 tablespoons granulated sugar
1 egg plus 1 yolk
2 tablespoons whipping cream
1 tablespoon sifted cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon extract
Whipped cream and whole pecans for garnish

Preheat oven to 350°. Make your crust by combining all ingredients. Mix - coating crumbs with butter well. Pat crumb mixture into bottom of a 9-inch springform pan. Place in freezer while preparing filling.

Prepare the filling: Mix ¾ cup sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger, and salt in a bowl. Set aside. Beat cream cheese and 6 tablespoons sugar until smooth. (I use my electric mixer.) Add cornstarch and blend well. Add vanilla and lemon extracts. Mix again until very smooth. Add spiced pumpkin puree to the cream cheese mixture. Mix until you don't see any traces of white to make sure it is extra smooth.
Pour filling over crumb mixture in springform pan. Bake 45 minutes, or until sides have risen. The center will still be somewhat soft. Remove from oven. Cool to room temperature, then refrigerate until thoroughly chilled. Run a knife around the edge of the pan and release the side. Remove cheesecake from pan bottom.
Garnish with whipped cream rosettes and whole pecans.

Be sure to include your favorite Thanksgiving recipes in your Secret Ingredients custom cookbook. Also, be sure to enter our contest for your chance to win one of TEN free Secret Ingredients heirloom cookbooks.


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