Whipped Butter Cream Frosting

I got this recipe from a gal in my ward who made this frosting for all the dozens of cookies we served for our Young Women Evening in Excellence.  It was such a delicious frosting that I had to get the recipe from her.  I think it came from Sweetapolita.com.

Whipped Butter Cream Frosting

¼ cup whole milk (could add flavors to milk)

3 sticks plus 2 T unsalted butter softened out on counter cut into cubes

4 cups confectioner sugar

1 tsp vanilla extract

Pinch of salt

Whip butter with paddle attachment on number 4 speed

Add sugar, vanilla, salt and milk and mix on low speed for one minute then on number 4 speed for 6 minutes.  Frosting will be light, creamy and fluffy.  Tint with color.  Makes about 4 cups of frosting.

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Holiday Cheese Ball

Holiday Cheese Ball

This Thanksgiving recipe comes from OurBestBites.com
Ingredients:
2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper (any color; I used red and orange mini peppers because I like the color)
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan “chips”)

Instructions:
In a medium bowl, combine all ingredients except pecans. Mix well. No matter how good my intentions, I always end up mixing it with my hands sooner or later. When thoroughly mixed, shape into a ball and roll in crushed pecans. Chill thoroughly. Serve with crackers and/or vegetables.

Thanksgiving Recipes: Holiday Cheese Ball

Honey-Yogurt Fruit Dip

Honey Yogurt Fruit Dip

This recipe comes from
The Lion House Cookbook

Makes 20 servings

Ingredients:
1 (16-ounce) carton cottage cheese
½ cup plain yogurt
¼ cup honey
½ cup grated coconut
2 teaspoons orange zest

Instructions:
Blend cottage cheese and yogurt in a food processor or blender until smooth. Stir in remaining ingredients; chill approximately 1 hour. Serve as a dip for fresh fruit.

Sparkling Celebration Punch

Sparkling Celebration Punch

This recipe comes from
Savoring the Seasons with Our Best Bites
Makes 16 (1-cup) servings

Ingredients:
4 cups chilled cranberry juice
4 cups chilled, fresh, homemade lemonade or high-quality, store-bought lemonade
1 (2-liter) bottle chilled ginger ale
1–2 cups fresh or frozen raspberries
2 lemons, sliced

Instructions:
Combine cranberry juice and lemonade in a punch bowl or large pitcher. Immediately before serving, pour the ginger ale over the lemonade mixture. Add raspberries and lemon slices and serve.

Thanksgiving Recipes: Sparkling Celebration Punch

Thanksgiving / Christmas Desserts

Lime-Coconut Cheesecake

This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Serves 10–12

Ingredients:

Crust
2 cups graham cracker crumbs
½ cup sweetened flaked coconut
2 tablespoons sugar
6 tablespoons butter, melted

Cheesecake
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs, room temperature (see Tip 1)
1½ teaspoons vanilla extract
2 tablespoons lime zest
½ cup fresh lime juice (about 4–5 medium limes)

Topping
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1½–2 teaspoons coconut extract
⅓ cup sweetened flaked coconut, toasted
Lime slices, optional, for garnish

Instructions
1. Preheat oven to 350 degrees F. Cover the outside bottom and sides of a 9-inch springform pan with a double layer of foil and set aside.

2. For the crust: Combine ingredients in a medium-sized bowl and mix well with a fork or your fingers. Press evenly into the bottom of the pan and about 1 inch up the sides. Place pan in oven and bake 5 minutes. Remove and set aside until ready to use.

3. For the cheesecake: Beat cream cheese and sugar in a separate bowl until smooth and creamy. Add eggs, one at a time, beating after each addition. Add vanilla, lime zest, and lime juice and beat to combine. Pour batter into prepared crust. Place the wrapped springform pan into a larger pan (such as a roasting pan) and place on center rack of oven. Carefully pour hot water into the larger pan until it reaches about halfway up the springform pan.

4. Bake cheesecake 75–85 minutes or until center is set and the edges just barely begin to brown. Leave cheesecake in oven, but turn heat off and leave oven door open a crack. Allow to sit 30 minutes and then remove and cool completely on a rack. When cooled to room temperature, cover with plastic wrap and chill overnight. When ready to serve, gently remove edges of the springform pan and place cheesecake on a serving dish.

5. For the topping: Beat cream until soft peaks form and then add powdered sugar and extracts. Beat until medium peaks form. Spread whipped cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes, if desired. Slice and serve.

Thanksgiving Recipes: Lime-Coconut Cheesecake

 


Pumpkin Crumble

This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 8–10

Ingredients:
1 (18.25-ounce) white cake mix
¾ cup unsalted butter, room temperature, divided
1 (16-ounce) can pumpkin (about 1¾ cups pumpkin puree)
2 eggs
1 (14-ounce) can sweetened condensed milk
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
⅛ teaspoon salt
¼ cup roughly chopped pecans

Instructions:

1. Preheat oven to 350 degrees F. Ignore directions on cake mix box and place mix in a medium mixing bowl and add ½ cup butter. Use your hands to combine mixture until it looks like dry crumbs.

2. Place half of mixture (about 1¾ cups) in an 8 x 8-inch pan and press into a flat, even layer. Reserve remaining crumbs for later.

3. Combine pumpkin, eggs, sweetened condensed milk, cinnamon, nutmeg, cloves, ginger, and salt in a separate bowl. Whisk until well combined. Pour pumpkin mixture over crumb layer in pan. Add pecans to reserved crumb mixture and then sprinkle on top. Melt remaining 4 tablespoons butter and drizzle over crumb topping.

4. Bake 35–45 minutes or until top is golden brown and a knife or skewer inserted in center comes out clean.

Thanksgiving Recipes: Pumpkin Crumble

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Apple-Pear-Cranberry Crisp

This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 10–12

Ingredients:

Filling
5 cups peeled, sliced Granny Smith apples
5 cups peeled, sliced pears
1½ cups dried cranberries
¼ cup plus 2 tablespoons sugar
¼ cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon or pumpkin pie spice

Topping
1 cup oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
1 cup chopped pecans, optional
½ cup butter, melted

Instructions:

1. Preheat oven to 350 degrees F.

2. For the filling: Combine apples, pears, and cranberries in a large bowl. Mix together sugars, flour, and cinnamon or pumpkin pie spice and sprinkle over fruit mixture. Toss mixture gently to coat fruit and then transfer to a 9 x 13-inch pan. Set aside.

3. For the topping: Combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, chopped nuts (if using), and melted butter.

4. Crumble topping over fruit mixture and bake 45 minutes or until golden brown on top.

Thanksgiving Recipes: Apple-Pear-Cranberry Crisp

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White Chocolate Raspberry Cheesecake

This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 10–12

Ingredients:

Raspberry Sauce
12 ounces frozen unsweetened raspberries (about 3 cups)
½ cup sugar
3 tablespoons water, divided
1 tablespoon cornstarch

Crust
2½ cups chocolate sandwich cookie crumbs (about 25 cookies, such as Oreos)
6 tablespoons butter, melted

Cheesecake
1 cup white chocolate chips
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons flour
¾ cup sour cream
Fresh raspberries, for garnish
White chocolate curls, for garnish

Instructions:
1. For the sauce: Place frozen berries, sugar, and 2 tablespoons water in a medium saucepan on medium heat. Stir occasionally, mashing berries with your spoon, until the mixture comes to a boil. Reduce heat to simmer and cook 5 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl and then add mixture to sauce. Stirring constantly, allow to simmer 1–2 minutes until slightly thickened. Pour sauce through a fine-mesh strainer to remove seeds. Set aside. This sauce can be made several days ahead of time and stored in the refrigerator.

2. For the crust: Combine the cookie crumbs and melted butter. Press the mixture onto the bottom and 1 inch up the sides of a 10-inch springform pan.

3. Preheat oven to 350 degrees F.

4. For the cheesecake: Place the white chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until the chocolate is melted and smooth.

5. Beat cream cheese and sugar in a separate mixing bowl until smooth. Add eggs one at a time, beating after each addition. Add extracts, flour, and sour cream and beat just until combined. With the mixer running, add the melted white chocolate in a steady stream and mix just until incorporated.

6. Pour half the cream cheese mixture over the cookie crust and spread evenly. Drizzle 2 tablespoons raspberry sauce over the top and use a knife to swirl the sauce into the filling. Pour remaining filling on top and drizzle another 2 tablespoons raspberry sauce over the top. Use a knife to swirl the sauce.

7. Place the springform pan on top of 2 layers of heavy-duty foil. Wrap the foil up the sides of the pan to prevent water from leaking into the pan. Place the foil-wrapped pan into a larger shallow pan, such as a large roasting pan, and place in the oven. Pour enough hot water into the larger pan to reach about two-thirds up the sides of the cheesecake pan. Bake 70–80 minutes or until the cheesecake is set on top and very lightly golden around the edges. Cheesecake should have a slight jiggle when gently shaken.

8. Remove both pans from the oven and let cheesecake sit in the water bath for 30 minutes. Remove the springform pan from the water and remove the foil. Place the pan on a cooling rack until cooled to room temperature. Cover and refrigerate for 6–8 hours.

9. When ready to serve, gently remove the sides from the springform pan and cut cake into 10–12 slices. Serve with remaining raspberry sauce drizzled on top and garnish with fresh berries and white chocolate curls, if desired.

Thanksgiving Recipes: White Chocolate Raspberry Cheesecake

Bonus Kids Craft

 

Thanksgiving Oreo Turkeys

Thanksgiving Oreo Turkeys

This Thanksgiving recipe comes from
Double Stuff Oreo Cookies

Candy corn

Malt balls, such as Whoppers

Mini peanut butter cups, such as Reese’s

Chocolate frosting spooned into an icing bag fitted with a Wilton size 2 or 3 tip

Yellow frosting*

Red frosting,* optional

Black sprinkles for eyes, optional

* For the little details, we like to use the small tubes of colored frosting found in the baking aisle (not the gel icing, which looks very similar). The chocolate frosting is easy to make. Homemade works a little better than store-bought frosting because you can make it stiffer with added powdered sugar.

Instructions:

1. Take a cookie and squeeze some chocolate frosting between the wafers over the top third or so (this is where the candy corn “feathers” will go).

2. Insert about 5 candy corns, tip-side down, into the crème filling where you have the chocolate frosting. Repeat with the remaining cookies.

Thanksgiving Oreo Turkeys: Step 1

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3. Put a dab of chocolate frosting on the end of the cookie opposite the “feathers.” Secure it to the base cookie, then place next to a wall while the frosting dries to keep the cookies in place.

Thanksgiving Oreo Turkeys: Step 2

4. Unwrap peanut butter cups. Using a sharp knife and a gentle sawing motion, cut a sliver off one side.

5. Flip cookies over, keeping them next to the wall if they need some extra support. Dab chocolate frosting onto a peanut butter cup and then place it on the cookie.

6. Using chocolate frosting, glue on a malt ball. Put frosting on the side of the malt ball that touches both the cookie and the peanut butter cup.

Thanksgiving Oreo Turkeys: Step 3

7. Using a dab of yellow frosting, glue on the white tip of a candy corn for a beak. Put two yellow dots on for eyes, and use a dab of chocolate frosting, a mini chocolate chip, or a little sprinkle for the black spots in the eyes. A sprinkle is really the perfect size.

Thanksgiving Oreo Turkeys: Step 4

8. Once beak is set in place, flip turkeys over and draw on little yellow feet. If you have red frosting (it usually comes in a set with the yellow), add a little wattle.

Thanksgiving / Christmas Pie Recipes

Pastry Dough for Double-Crust Pie

This Thanksgiving recipe comes from
The Romney Family Table

Ingredients:
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter (or 6 tablespoons butter and 6 tablespoons Crisco)
1/2 cup ice water

Instructions:
Put flour, sugar, and salt in food processor fitted with steel blade. Add the butter and/or Crisco and pulse until you have pea-size bits. Add ice water just until the dough comes together. Be careful not to overprocess. Let dough rest in refrigerator for 30 minutes.

Divide dough in half and shape each portion into a round disk, handling as little as possible. On a lightly floured surface, roll out one disk with a rolling pin into a 12-inch circle. Ease dough into a 9-inch pie plate, pressing down gently so it lines the sides and bottom. Trim with a sharp knife or kitchen shears to within half an inch of edge of plate. Pinch to flute edges, if desired. Fill and bake as indicated on recipe, using second disk as top crust if required.

For prebaked pastry shells, line 2 pie plates with dough as directed above. Prick with fork several times. Place pie plates in refrigerator or freezer to chill dough for a flakier crust, if desired. Preheat oven to 350 degrees F. Bake shells 25 to 30 minutes. Check after 20 minutes; if edges are browning too quickly, shield with aluminum foil.


Old-Fashioned Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 4 (9-inch) pie crusts

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 egg, beaten
1 tablespoon vinegar
Water

Instructions:
Place flour and salt in a medium bowl and mix together. Add lard and cut in with a pastry blender until the mixture is the size of small peas (or rub the flour and lard together between the palms of your hands).

In a 1-cup measuring cup, beat egg with a fork. Add vinegar to the egg and add water to make 1 cup. Stir slightly and pour over first mixture. With a fork stir together until all dry ingredients are stirred in.

If the recipe calls for a baked pie shell, bake at 375 degrees F. for 15 to 18 minutes.


Graham Cracker Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes one 9-inch crust

Ingredients:
16 graham cracker squares
3 tablespoons sugar
⅓ cup butter or margarine, melted

Instructions:
Place graham crackers in a plastic bag (8 at a time). Seal bag and roll with rolling pin to make fine crumbs. Pour into a medium bowl and repeat the process with remaining crackers. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked. If the recipe calls for a baked pie shell, bake at 375 degrees F. for 12 minutes.


Banana Cream Pie

This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 12–16

Tip: Chilling this pie is really important for the flavor and texture.

Ingredients:
1 (3.4-ounce) box of instant chocolate or vanilla pudding mix
1 cup cold water
1 (14-ounce) can sweetened condensed milk
1 pint heavy whipping cream
2 (6-ounce) purchased cookie crusts. You can use anything—graham crackers, Nilla Wafers, shortbread, even Oreo.
2 large or 4 small bananas (approximately)
1⁄3 cup powdered sugar

Instructions:
1. In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.

2. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture to the refrigerator.

3. Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts—you’ll need them later! Set aside.

4. Now divide the pudding mixture between the two pie crusts.

5. In a medium bowl, whip the remaining whipping cream with 1⁄3 cup of powdered sugar until soft peaks form and then spread it on top of the two pies. Place the clear plastic shells back on the pies and refrigerate for several hours.

Thanksgiving Recipes: Banana Cream Pie

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Apple Crumb Pie 

This Thanksgiving recipe comes from
The Romney Family Table
Ingredients:
1 unbaked 9-inch pastry shell
3/4 cup sugar
2 tablespoons flour
Pinch salt
1 egg, beaten
1/2 teaspoon vanilla extract
1 cup sour cream
2 cups tart apples, such as Granny Smith, peeled and chopped

Streusel Topping

1/3 cup flour
1/3 cup packed brown sugar
2 tablespoons cold butter

Instructions:
Preheat oven to 375 degrees F.

In a large bowl, combine the sugar, flour, and salt. Add egg, vanilla, and sour cream, and stir until smooth. Add apples; mix well. Pour into unbaked pastry shell. Bake at 375 degrees F. 15 minutes. Reduce heat to 325 degrees F. and bake 30 minutes more.

Meanwhile, prepare Streusel Topping: Combine flour and brown sugar in a small bowl. Cut in butter until crumbly.

Remove pie from oven and sprinkle streusel mix over the top; return to oven and bake about 20 minutes longer, until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled.


Fresh Blueberry Pie

This Thanksgiving recipe comes from
The Romney Family Table

Ingredients:
1 8-inch pastry shell, baked and cooled
2 pints fresh blueberries
1 tablespoon flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup sugar
Whipped cream (for serving)

Instructions:
Wash blueberries and pat dry. Pour one pint of the blueberries into the baked pastry shell.

In a large saucepan, stir together flour, butter, lemon juice, and sugar until well combined. Stir in the second pint of blueberries. Bring just to a boil over medium heat, until berries are beginning to burst. Pour cooked mixture over the fresh berries in the pastry shell. Chill. Serve with freshly whipped cream.

Thanksgiving Recipes: Fresh Blueberry Pie

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Southern Pecan Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
1 (9-inch) unbaked pastry shell
1 cup dark corn syrup
1/2 cup sugar
3 eggs, well beaten
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans

Instructions:
Preheat oven to 350 degrees F. Combine corn syrup, sugar, eggs, butter, vanilla, and salt, stirring until well blended. Stir in pecans and pour mixture into unbaked pastry shell. Bake 45 minutes.


Pumpkin Cream Cheese Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla
½ cup pecan halves, for garnish
Whipped cream, for garnish

Instructions:
Preheat oven to 350 degrees F. In a large bowl, beat cream cheese, sugar, salt, and spices until fluffy. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into pie shell. Bake 55 minutes, or until knife inserted near center comes out clean. During last 15 minutes of baking, place pecan halves around edges for garnish.

Cool on a wire rack and then chill in the refrigerator for 3 to 4 hours. Serve with a dollop of whipped cream and a sprinkle of ground nutmeg.

Thanksgiving Recipes: Pumpkin Cream Cheese Pie

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Pumpkin Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
1 unbaked (9-inch) pie shell
1½ cups canned pumpkin
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice
½ cup granulated sugar
⅓ cup packed brown sugar
1 teaspoon salt
1½ tablespoons cornstarch
2 eggs
1 cup evaporated milk
1 cup water
Whipped cream, for garnish

Instructions:
Preheat oven to 375 degrees F. Place pumpkin in a large mixing bowl. In a separate bowl, mix cinnamon, nutmeg, ginger, allspice, granulated sugar, brown sugar, salt, and cornstarch. Add to pumpkin and mix until blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake 50 to 60 minutes, or until knife inserted near center comes out clean.

Cool on a wire rack. Top with whipped cream before serving.


Caramel Chocolate Pecan Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 cup pecan pieces
1 cup semisweet chocolate chips
½ cup caramel ice cream topping
1 (8-ounce) package cream cheese
1 cup dairy sour cream
½ cup sugar
1 teaspoon vanilla
3 eggs
Cocoa powder, for garnish

Instructions:

Preheat oven to 350 degrees F. In the unbaked pie shell, sprinkle the pecan pieces and chocolate chips. Drizzle the caramel topping over the top; set aside while you make the filling.


Caramel Apple Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
Pastry for (9-inch) double-crust pie
¾ cup granulated sugar, plus additional for dusting top crust
½ cup all-purpose flour
1 teaspoon ground cinnamon, plus additional for dusting top crust
½ teaspoon kosher salt
½ teaspoon nutmeg
8 apples, peeled, cored, and sliced
1 tablespoon vanilla
2 tablespoons unsalted butter
2 tablespoons cream

Caramel Sauce

¼ cup butter
1½ cups brown sugar
½ cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla

Instructions:
For filling: In a large bowl, mix together sugar, flour, cinnamon, kosher salt, and nutmeg. Toss in apples and stir in vanilla. Set aside. Stir the apple mixture every 15 to 20 minutes while making the crust.

Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie pan. Ease pastry into pan and cut away so only ½ inch is overlapping the edge of the pie pan. Pour apple filling into prepared crust. Dot the butter over the apples. Brush cream around edges of pie crust.
Roll out pastry for top crust, fold in half, and cut three ½-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges of pie. Brush cream over top and sprinkle sugar and cinnamon over top.

Cover the edges of the pie with foil. Bake at 375 degrees F. for 1 hour and 20 minutes, removing the foil from edges after 30 minutes and covering the whole pie with foil for the last 20 minutes. Pie should be light brown. Cool on a rack for 1 hour. While pie is baking, make the caramel sauce.
For caramel sauce: In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream, and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly, about 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over warm pie.

Thanksgiving Recipes: Caramel Apple Pie

 


Rhubarb Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Pastry for (9-inch) unbaked double-crust pie
4 cups chopped rhubarb, frozen*
1¾ cups sugar
¼ cup flour
2 tablespoons cornstarch
¼ teaspoon salt
1 egg
1 drop red food coloring

Instructions:
Preheat oven to 350 degrees F. Place rhubarb in medium mixing bowl; let thaw 10 to 15 minutes. Drain liquid. In separate bowl, combine sugar, flour, cornstarch, and salt. Beat egg; blend with flour mixture. Add rhubarb and red food coloring; mix well.

Pour into unbaked pie shell. Roll out top crust; cut slits and place over filling. Seal; flute edges. Brush top with milk; sprinkle with sugar, if desired. Bake 45 minutes or until browned.


Apple Pie 

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Pastry for (9-inch) double-crust pie
¾ to 1 cup granulated sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon ground cinnamon
¼ to ½ teaspoon nutmeg
⅛ teaspoon salt
5 to 6 golden delicious apples, peeled, cored, and sliced
2 tablespoons butter or margarine

Instructions:
Preheat oven to 375 degrees F. Roll out pastry for bottom crust and line bottom and sides of pie pan. Roll out top crust, fold in half, and cut three ½-inch slits through both layers of crust, then set aside. In a large bowl, combine dry ingredients and stir. Place sliced apples on top of dry ingredients and stir. Pour apple mixture into bottom of crust. Dot with small pieces of butter.

Moisten edge of pie crust with water. Place top crust on pie and seal. Brush with milk, sprinkle with sugar, and bake 45 to 50 minutes or until apples test tender when a sharp knife is inserted into vent hole in top crust.


Chocolate Angel Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Meringue Shell
2 egg whites, room temperature
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
½ cup finely chopped nuts
½ teaspoon vanilla

Filling

1½ cups heavy cream
1 teaspoon vanilla
1 (8-ounce) milk chocolate bar with almonds

Instructions:
For meringue shell: Preheat oven to 300 degrees F. In a medium bowl, beat egg whites, salt, and cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Fold in nuts and vanilla. Spread into a greased 9-inch pie pan, building up on sides of pan. Bake 50 minutes. Cool completely.

For filling: Whip cream with vanilla; set aside. Break up three-fourths of the chocolate bar into pieces and melt in top of a double boiler or microwave in a glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for 2 hours before serving.

Thanksgiving / Christmas Caramelized Green Beans

Caramelized Green Beans 

This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes

Serves 6–8

Ingredients:
6 ounces bacon
11⁄8 pounds fresh green beans or 1 pound frozen green beans (not French-style)
2 tablespoons sugar
2 tablespoons soy sauce
1⁄2 teaspoon kosher salt
1⁄2 red onion, sliced
3–4 cloves garlic, minced or pressed
1 tablespoon olive oil

Instructions:
1. Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place fresh beans in a colander and rinse them well. Then snap the ends off and snap them in half. Set aside.

2. Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl. Set aside.

3. Make sure your onions are sliced, your garlic is pressed or minced, and all your ingredients are close to your stove top and ready to go.

4. Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Discard all but 2 tablespoons of bacon grease.

5. Add 1 tablespoon olive oil to the bacon grease and increase the heat to medium-high. When the pan is hot, add the onions and garlic. Give them a quick stir.

6. Add the beans to the boiling water. Place a colander in a clean sink. Boil for 1 minute (2–3 minutes if you’re using frozen beans); you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. When the beans are bright green, drain them in the colander in the sink.

7. Add the drained beans to the onions and garlic. Stir-fry 2–3 minutes more.

8. Give your sauce a quick whisk and then pour on top of the beans. Keep stir-frying until the beans become a little glazed, or about 2–3 minutes.

9. Add the crumbled bacon and lots of freshly ground pepper to the beans. Keep stir-frying until the sauce sticks to the beans and the bacon.

10. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.

Thanksgiving / Christmas Oven-Roasted Broccoli

Oven-Roasted Broccoli 

This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes

Serves 6–8

Ingredients:
4–5 cups broccoli (about 2 regular-sized heads), cleaned and stems trimmed
3 tablespoons olive oil
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1–2 tablespoons shredded Parmesan cheese

Instructions:
1. Preheat oven to 425 degrees F.

2. Place broccoli on a foil-lined baking sheet. Drizzle the broccoli with olive oil and then toss to combine and coat each piece. Sprinkle with salt and pepper. Place the baking sheet in oven and bake for 15–20 minutes or until stems are golden brown and slightly crisp looking. Remove broccoli from oven and immediately sprinkle with Parmesan cheese. Toss and serve.

Thanksgiving / Christmas Slow Cooker Candied Sweet Potatoes

 

Slow Cooker Candied Sweet Potatoes

This Thanksgiving recipe comes from SixSistersStuff.com

Serves 8-10

Ingredients:
6-7 sweet potatoes, peeled and chopped into slices
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup brown sugar
2 cups mini marshmallows

Instructions:
Spray slow cooker with nonstick cooking spray. Spread chopped sweet potatoes in the bottom of the slow cooker. In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar. Pour over the top of the sweet potatoes and place lid on the slow cooker. Cook on low for 4-6 hours or high for 2-3. Once cooked, pour all the contents from your slow cooker into a baking dish. Top with marshmallows and broil in oven until marshmallows are golden brown.

 

Thanksgiving / Christmas Waldorf Salad

This recipe comes from the Lion House Cookbook:

Makes 20 servings

Ingredients:
½ cup walnuts, coarsely chopped
3 cups diced celery
7 cups diced Fuji apples*
1 cup raisins

Dressing:
3 cups heavy cream
¾ cup sugar
1 teaspoon vanilla extract
¼ cup sour cream

Instructions:
In a large clean bowl whip the cream using an electric mixer. Gradually add the sugar as the cream whips. Just before the cream reaches the soft peak stage, add the vanilla. Continue whipping until the cream is at the soft peak stage.

Add the sour cream and whip until incorporated. Cover and place the bowl in the refrigerator until ready to toss the salad. Toss the apples, walnuts, celery, and raisins in a bowl. Mix in the whipped cream and serve immediately.