Tag Archive | Thanksgiving

Warm Spiced Cranberry Cocktails

Nov22
Warm Spiced Cranberry Cocktails

Warm Spiced Cranberry Cocktails

Warm up a chilly afternoon by indulging in a decadent drink overflowing with flavor. A seasonal potion perfect for sharing with family and friends, this recipe mingles cranberry juice cocktail with seasonal spices for the ultimate in aromatic cozy goodness.

Add a splash of rum to each serving, if desired.

5 cups cranberry juice cocktail
1 cup orange juice
1 cup water
3 tablespoons firmly packed light brown sugar
2 (3- to 3 1/2-inches each) cinnamon stick, plus more for serving (optional)
8 whole allspice berries
8 whole cloves
1 star anise, plus more for garnish (optional)

In a medium saucepan, combine cranberry juice, orange juice, water, brown sugar, 2 cinnamon sticks, allspice berries, cloves, and star anise. Bring to a boil; reduce heat. Cover and simmer 5 minutes; remove from heat. Let stand 10 minutes. Pour cranberry juice mixture through a strainer; discard cinnamon sticks, allspice berries, cloves, and star anise. Serve with cinnamon sticks and float star anise, if desired. Makes 8 servings.

Book Release and Pumpkin Doughnut Muffins

Nov17
Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

If you enjoy the taste of pumpkin and cinnamon/sugar doughnuts, then you’ll love this easy to make recipe.

Simply combine pumpkin with a few pantry staples, bake in muffin cups, and then dip the tops in melted butter and cinnamon-sugar.

Before you know it, a batch of family-pleasing muffins will be on the table. And if you’d like to sample a taste of these muffins, stop by my book signing tomorrow, November 18th from 1:00 to 3:00 at Barnes & Noble Book Sellers, Consumer Square, 4811 Commercial Drive, New Hartford, NY 13413. Hope to see you there! 🙂

Pumpkin Doughnut Muffins

Nonstick cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon, divided
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup packed brown sugar
6 tablespoons (3/4 stick) butter, softened
1 egg
3/4 cup 100% pure pumpkin
1/2 cup milk
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted

Preheat oven to 350 degrees. Lightly coat muffin cups with nonstick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, allspice, and ginger. . In a large bowl, combine brown sugar and softened butter. Beat with an electric mixer until well blended. Add egg and pumpkin; beat until combined. Add flour mixture alternately with milk, beating well after each addition. Divide batter among prepared muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 18 minutes. Cool in pan 5 minutes before removing to a wire rack. Meanwhile, in a small bowl, combine sugar and the remaining 1 teaspoon cinnamon. Dip warm muffin tops in melted butter, then in cinnamon-sugar mixture. Makes 12 muffins.

Apple Pear Sauce

Oct1
Apple Pear Sauce

Apple Pear Sauce

Homemade applesauce is always welcome at the table, but why not put a tasty twist on tradition with the addition of pears.

This combination is good enough on its own, but by cooking them in cranberry juice cocktail along with a couple sticks of cinnamon, it’s easy to make a seasonal treat. It’s just as easy to double or triple the recipe and share with family and friends.

And if you like the idea of making simple hand-crafted items to complement your home, then pick up a copy of Cooking, Baking, and Making: 100 Recipes and DIY Ideas for All Seasons and Reasons and learn how to make easy No-Sew Placemats like these that will be the perfect addition to your fall table.

No-Sew Placemats

No-Sew Placemats

Apple Pear Sauce

3 medium cooking apples, peeled, cored, and coarsely chopped
2 medium pears, peeled, cored, and coarsely chopped
3 tablespoons sugar
1/2 cup cranberry juice cocktail
2 tablespoons water
1 tablespoon lemon juice
2 (3- to 3 1/2-inches each) cinnamon sticks

In a medium saucepan, combine apples, pears, sugar, cranberry juice cocktail, water, lemon juice, and cinnamon sticks. Bring to a boil. Reduce heat; simmer, partially covered, until apples and pears are tender, 10 to 12 minutes, stirring occasionally. Remove from heat. Remove cinnamon sticks. Mash with a potato masher to desired texture. Serve warm or chilled. Makes about 2 cups.

Cranberry Cabernet Sauce

Nov11

As seen on WKTV NEWSChannel 2 Harried Housewife Cranberry Cabernet Sauce

 

Cranberry Cabernet Sauce

Cranberry Cabernet Sauce

Jazz up your dish of cranberry sauce by cooking cranberries in a flavorful mixture that’ll lend a sophisticated touch to this Thanksgiving Day staple.

By simmering cranberries in a combination of Cabernet Sauvignon and a few other ingredients, it’s easy to add a twist on tradition while still enjoying a classic.

Of course, your favorite red wine may be substituted for Cabernet Sauvignon, if desired. However you make it, this simple yet elegant dish will enhance the Thanksgiving Day celebration.

CRANBERRY CABERNET SAUCE

1 (12-ounce) bag fresh cranberries
1/2 cup Cabernet Sauvignon
1/2 cup orange juice
3/4 cup sugar
1 teaspoon finely grated orange zest
1/2 teaspoon cinnamon
In a medium saucepan, combine cranberries, wine, orange juice, sugar, orange zest, and cinnamon. Bring to a boil; reduce heat. Simmer, partially covered, until most of the cranberries have popped, about 20 minutes, stirring occasionally. Remove from heat. Mash with a potato masher. Cool at least 1 hour before serving. (May be prepared up to five days in advance; store covered and refrigerated.) Makes 8 servings.

The Harried Housewife at Boscov’s

Nov3
Pumpkin Pancakes

Pumpkin Pancakes

Join The Harried Housewife at Boscov’s Department Store at Sangertown Square Mall, 8555 Seneca Turnpike, New Hartford, NY 13413 on Saturday, November 5th from 9 to 4 to celebrate Boscov’s VIP Day!

Sample her seasonal recipe for Pumpkin Pancakes from The Harried Housewife’s RECIPE BOX and take advantage of Boscov’s biggest home sale of the season!

The day will be packed with fun, and will feature:

* Special Guests
* Great Food Samples
* Product Demonstrations

You also can register to win fantastic prizes!

Hope to see you there!

Cranberry Applesauce Bread

Nov24

As seen on WKTV NEWSChannel 2 Harried Housewife Cranberry Applesauce Bread

Cranberry Applesauce Bread

Cranberry Applesauce Bread

Hearty loaves of fresh-baked bread are welcome additions to holiday celebrations. And when they include merry-red cranberries, tasty applesauce, and aromatic spices, they’re even better.

Ideal for passing at the table, enjoying on Christmas morning, or to give as a hostess gift, this flavor-packed bread is a seasonal delight. Sprinkle with confectioners’ sugar just before serving to add the look of new-fallen snow.

Whatever the occasion, sharing home-baked bread with those near and dear is a delicious way to celebrate the spirit of Christmas.

CRANBERRY APPLESAUCE BREAD

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground allspice
3/4 teaspoon salt
1/2 teaspoon baking powder
3 eggs
1 1/2 cups applesauce
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1/2 cup milk
1 cup chopped fresh cranberries
1/2 cup chopped walnuts
Confectioners’ sugar (optional)
Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, baking soda, cinnamon, allspice, salt, and baking powder. In a medium bowl, whisk together eggs, applesauce, sugar, brown sugar, butter, and milk. Add to flour mixture; stir just until moistened. Stir in cranberries and walnuts. Divide batter amongst prepared pans. Bake until a toothpick inserted in centers comes out clean, 33 to 38 minutes. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Sprinkle with confectioners’ sugar, if desired. Makes 4 miniature loaves.

Spiced Cranberry Sauce

Nov21

As seen on WKTV NEWSChannel 2 Harried Housewife Spiced Cranberry Sauce

Spiced Cranberry Sauce

Spiced Cranberry Sauce

Cranberry Sauce is good enough on its own, but the addition of cloves and cinnamon makes it even better. By simmering ruby-red cranberries in brown sugar syrup with a couple sticks of cinnamon and an orange slice that’s dotted with cloves, a dish of cranberry sauce is elevated to a new level.

A welcome addition to the Thanksgiving Day table, this side dish is an excellent choice for holiday entertaining. Perfect for making ahead, it can be prepared up to five days in advance and stored, covered, in the fridge. Sprinkle with finely grated orange zest just before serving for a refreshing finish.

Here are more Thanksgiving holiday recipes from The Harried Housewife’s RECIPE BOX.

From my family to yours… Happy Thanksgiving.

SPICED CRANBERRY SAUCE

1 medium orange
6 whole cloves
1 (12-ounce) bag fresh cranberries
1 cup water
3/4 cup packed brown sugar
2 (3 to 3 1/2-inches) cinnamon sticks
1 tablespoon sugar
Finely grated orange zest (optional)
Using a wooden skewer, poke 6 evenly spaced holes around the center of the orange; insert cloves into holes. Cut a slice out of the orange to include all of the cloves. In a medium saucepan, combine cranberries, water, brown sugar, cinnamon sticks, and orange slice. Squeeze juice from ends of orange into cranberry mixture. Bring to a boil. Reduce heat; simmer, partially covered, until most of the cranberries have popped, about 20 minutes, stirring occasionally. Remove from heat. Remove orange slice and cinnamon sticks. Stir in sugar; mash with a potato masher. Cool at least 1 hour before serving. Sprinkle with finely grated orange zest before serving, if desired. (May be prepared up to five days in advance; store covered and refrigerated.) Makes 8 servings.

Mini Pecan Pies

Nov13

As seen on WKTV NEWSChannel 2 Friday, November 14, 2014

Mini Pecan Pies

Mini Pecan Pies

Pies are a highly anticipated finale of the Thanksgiving Day feast. And while pumpkin pie is certain to be on the menu, it’s always fun to sample other pies too.

By using two mini pie plates like these Anchor Hocking Mini Pie Plates instead of one conventional nine-inch pie plate, it’s easy to offer guests a sampling or two of their favorite pies. And if you’re going to someone’s house for dinner, you can leave a mini pie or two at home and bring the rest to share.

The pastry dough is easy to make and the pecan filling can be whipped up in a hurry. A dollop of whipped cream adds the final flourish.

Here are a couple more Thanksgiving pie recipes that make good use of mini pie plates. And here are some easy Thanksgiving recipes. Enjoy!

MINI PECAN PIES

Pastry for two 6-inch single-crust pies (see below)
3 eggs
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans or pecan halves
Freshly whipped cream (optional)
Prepare pastry for 2 6-inch pie crusts as directed. Preheat oven to 350 degrees. Line 2 6-inch pie plates with pastry crust. In a medium bowl, whisk together eggs, sugar, corn syrup, butter, and vanilla. Stir in pecans; divide into 2 crusts. Bake until filling is puffed, 35 to 40 minutes. Cool pies completely on a wire rack. Top each pie with a dollop of whipped cream, if desired. Makes 8 miniature servings.

PASTRY FOR TWO 6-INCH SINGLE-CRUST PIES

1 1/2 cups flour
1/4 teaspoon salt
1/2 cup cold vegetable shortening
5 to 6 tablespoons ice water
In a medium bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over the flour mixture; toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all of the flour mixture is moist. Gather pastry into a ball. Divide into 2 portions; shape each portion into a disk. Cover each disk with plastic wrap; refrigerate 20 to 30 minutes.

Flour rolling surface and rolling pin lightly. Roll each pastry disk into circles about 8-inches in diameter. Trim to about 7 1/2 -inches. Carefully remove trimmed dough. Fold dough into quarters. Unfold and press into 2 6-inch pie plates. Transfer desired fillings into pie crusts, flute or crimp edges as desired. Bake as directed. Makes 2 miniature pies.

Thanks to Anchor Hocking for providing photography and bakeware

Mini Pumpkin Spice Bread

Oct3

As seen on WKTV NEWSChannel 2 Harried Housewife Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Bring the taste of fall to the table by baking mini quick breads starring one of the season’s most popular flavors. Pumpkin, with its delicate flavor and versatile use, is delicious when combined with fall spices.

A timely treat, this recipe yields four loaves of aromatic bread that are just right for sharing with family and friends. They also make great hostess gifts along with being ideal for autumn bake sales.

Make them extra special by tucking a pretty towel or napkin between two loaves of bread and then tying them together with raffia or colorful ribbon. You also can add raisins to the recipe, if desired.

One thing is certain: when it comes to fall flavors, there’s nothing more pleasing than pumpkin.

MINI PUMPKIN SPICE BREAD

2 3/4 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (15-ounce) can 100% pure pumpkin
3 eggs
3/4 cup vegetable oil
1/2 cup water
Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together pumpkin, eggs, oil, and water. Add to flour mixture; stir just until moistened. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Makes 4 miniature loaves.

Easy Whole Kernel Cornbread Muffins

Sep12

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Cornbread muffins are good enough on their own, but when they include whole kernel corn, they’re even better. Quick and easy to prepare, this recipe makes good use of packaged corn muffin mix.

Whether you use fresh, frozen, or canned corn, a batch of savory muffins can be on the table in a jiffy. So if you’d like to add a tasty twist to cornbread without spending a lot of time in preparation, it’s as simple as embellishing store-bought mix with whole kernel corn and a few pantry staples.

Enjoy!

EASY WHOLE KERNEL CORNBREAD MUFFINS

1 (8.5 ounce) package corn muffin mix
1/3 cup flour
2 tablespoons sugar
1 egg
1/2 cup regular or reduced-fat sour cream
3 tablespoons butter, melted
3/4 cup cooked corn or 1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Preheat oven to 350 degrees. Grease 10 muffin cups or line with paper liners. In a medium bowl, combine corn muffin mix, flour, and sugar. In a separate, medium bowl, whisk together egg, sour cream, and butter. Add to corn muffin mixture; stir just until moistened. Stir in corn; divide among muffin cups. Bake until a toothpick inserted in centers comes out clean, 16 to 19 minutes. Cool in pans 5 minutes before removing to a wire rack. Serve warm or cool. Makes 10 muffins.