Tag Archive | Thanksgiving

Mini Pecan Pies

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

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

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.

Harried Housewife: Thanksgiving Holiday Recipes

Tom Turkey may be the star of the Thanksgiving table, but a variety of other mouthwatering recipes completes the meal. With this in mind, following is a cornucopia of time-honored holiday recipes to add to your Thanksgiving menu.

From my family to yours, Happy Thanksgiving.

Mini Pecan Pies

Mini Pecan Pies

Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Mashed Sweet Potatoes with Sugared Walnuts

Mashed Sweet Potatoes with Sugared Walnuts

Herb and Apple Dressing

Herb and Apple Dressing

Whole Kernel Corn Bread Loaf

Whole Kernel Corn Bread Loaf

Easy Miniature Pies

Easy Miniature Pies

Butterscotch Pumpkin Pudding

Butterscotch Pumpkin Pudding

Microwave Applesauce

Microwave Applesauce

Pumpkin Pancakes

Pumpkin Pancakes

Cranberry Pomegranate Cocktails

Cranberry Pomegranate Cocktails

Butternut Squash Bisque

Butternut Squash Bisque

Microwave Applesauce

As seen on WKTV NEWSChannel 2 Harried Housewife Microwave Applesauce

Microwave Applesauce

Microwave Applesauce

Homemade applesauce is a time-honored treat that appeals to both children and adults. And when it can be prepared in a short amount of time, it’s even better.

By using a microwave oven instead of a stovetop, a dish of slightly sweetened and spiced applesauce can be ready to serve in no time. A delicious choice to grace the table on Thanksgiving Day, this recipe makes good use of the microwave and allows the stovetop to be freed up for other recipes.

So when you would like to savor the yummy goodness of classic applesauce in a hurry, put your microwave oven to use. After all, modern-day convenience makes enjoying an old-fashioned favorite even better.

MICROWAVE APPLESAUCE

6 medium cooking apples, peeled, cored, and coarsely chopped
1/4 cup water
2 tablespoons sugar, plus more to taste (optional)
1/2 teaspoon cinnamon, divided
1/4 teaspoon lemon juice
In a large microwave-safe bowl, combine apples, water, 2 tablespoons sugar, and 1/4 teaspoon cinnamon. Cover loosely with plastic wrap; microwave on HIGH 10 minutes. Add lemon juice; stir well. Microwave on HIGH, uncovered, until apples are tender, about 2 minutes. Mash with a potato masher to desired texture. Stir in the remaining 1/4 teaspoon cinnamon. Stir in sugar, 1 teaspoon at a time to taste, if desired. Serve warm or chilled. Makes about 2 3/4 cups.

Mashed Sweet Potatoes with Sugared Walnuts

As seen on WKTV NEWSChannel 2 Friday, November 8, 2013

Mashed Sweet Potatoes with Sugared Walnuts

Mashed Sweet Potatoes with Sugared Walnuts

Sweet potatoes are a staple at the grand Thanksgiving Day feast, but why not make them ultra special by topping with a caramelized walnut mixture.

The ultimate in sweet potato goodness, this savory side dish is easy to prepare and perfect for both children and adults. The combination of cinnamon-spiced, sugared walnuts with sumptuous mashed sweet potatoes will complement the other Thanksgiving dishes.

And you can prepare the mashed sweet potatoes mixture up to two days in advance and store, covered, in the fridge. When ready to bake, make the sugared walnuts mixture and sprinkle over potato mixture. This classic Anchor Hocking Oven Basics 2 quart covered casserole makes clean up a snap since it can go right in the dishwasher.

When it comes to honoring tradition with familiar favorites, this recipe will ensure the Thanksgiving celebration is just a little sweeter.

MASHED SWEET POTATOES WITH SUGARED WALNUTS

MASHED SWEET POTAOTES
4 medium sweet potatoes, peeled and coarsely chopped
Nonstick cooking spray
1/4 cup (1/2 stick) butter
3 tablespoons packed brown sugar
1 teaspoon cinnamon
1/4 cup milk
1 teaspoon vanilla
Salt and pepper to taste

SUGARED WALNUTS
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, melted
1 cup chopped walnuts
For mashed sweet potatoes, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; cover loosely, and gently boil until tender, 10 to 15 minutes. Drain. Preheat oven to 350 degrees. Lightly coat a 2-quart casserole with nonstick cooking spray. For mashed sweet potatoes, place cooked sweet potatoes in a large bowl. Add 1/4 cup butter, 3 tablespoons brown sugar, 1 teaspoon cinnamon, milk, and vanilla; mash until almost no lumps remain. Season with salt and pepper; transfer to prepared casserole.

For sugared walnuts, in a small bowl combine 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons melted butter. Stir in walnuts. Sprinkle over potato mixture; bake until potato mixture is set and walnut mixture has browned, 35 to 40 minutes. Makes 8 servings.

Thanks to Anchor Hocking for providing photography and bakeware

Herb and Apple Dressing

As seen on WKTV NEWSChannel 2 Friday, November 7, 2014

Herb and Apple Dressing

Herb and Apple Dressing

Capture the flavors of classic herb stuffing but tweak just a bit with tradition, and prepare this delicious dressing starring some of the season’s top ingredients.

A package of seasoned stuffing mix shortcuts the process of preparing bread cubes and the addition of a crisp apple along with fresh herbs makes this dressing delicious. If you are going to your loved one’s house for Thanksgiving dinner, tote the dressing in this Anchor Hocking Oven Basics 6 piece Bake ‘n Take Set for the ultimate in practicality. Simply garnish with a few apple slices and sage leaves for a pretty presentation.

Add this flavorful dressing recipe to your collection of Thanksgiving recipes, and savor a cornucopia of seasonal flavors year after year.

HERB AND APPLE DRESSING

Nonstick cooking spray
6 tablespoons (3/4 stick) butter
1 medium onion, chopped
1 medium celery rib, chopped
1 large cooking apple, cored and chopped
1 (12-ounce) package herb seasoned stuffing
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 teaspoon poultry seasoning
Salt and pepper to taste
1 1/2 to 2 cups regular or reduced sodium chicken broth, as needed
Preheat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray. In a 12-inch skillet, melt butter over medium heat. Add onion, celery, and apple. Cook until tender, 8 to 10 minutes, stirring often. Place seasoned stuffing in a large bowl; pour onion mixture over stuffing. Add parsley, sage, and poultry seasoning. Gradually stir in about 1 to 1 3/4 cups broth, until the dressing is moistened but not soggy; season with salt and pepper. Place in prepared baking dish; drizzle with 1/4 cup broth, if desired. Cover, and bake 30 minutes. Remove cover; bake until top is golden, 10 to 15 minutes. Makes 8 servings.

Thanks to Anchor Hocking for providing photography and bakeware