Everyone should add this, if they're serving rolls. It is so good! I should make it more throughout the year, but usually just make it for the holidays.
Do you guys do the stuffed pumpkin in lieu of dressing? I’m trying to decide if I should do both. God, I love holiday food.
It's kind of a quasi veggie/dressing/stuffing dish, so it's in addition to the traditional stuffing in our house. Of which we usually have two anyway...vegan and not.
This thread was a good reminder to clean out my fridge and pantry. Tomorrow I'll look through my stock and see what dry goods I need to pick up at the next grocery store trip.
Does anyone have a yeast roll recipe they love? That's the one item where I'd like to try a new recipe this year.
This recipe was DH's great-aunt Shirley's. She was a total badass in every sense AND she made some wicked cinnamon rolls with this dough, so you're in good hands.
3pkgs dry yeast 2 1/2 cups warm water 3/4 cup softened butter (salted) 3/4 cup sugar 2 1/2 teaspoons salt 2 eggs, well beaten 8- 8 1/2 cups all purpose flour
1. soften yeast in warm water with sugar 2. in the bowl of a mixer, add in butter, sugar, salt and eggs 3. add the first 4 cups of flour, beating as you go, one at a time 4. stir/beat until smooth 5. add in remaining flour, one cup at a time 6. turn into a large greased bowl, cover with cling wrap, store overnight in the fridge 7. punch down dough, use 1/3 of batch to make the rolls. 8. divide the portion of dough you're using into either 9 or 12 rolls, depending on how large you want them. place the dough in a greased pan, cover lightly and let rise in a warm area (like on the stove top) til doubled in size. 9. bake ~15 min or until golden on top. brush with a little melted butter or shortening in the last minute of baking to give them some shine
To make the cinnamon rolls, roll out an additional 1/3 of the dough into a rectangle, about 18" wide by 12" tall. Spread with a generous helping of soft butter (salted). Sprinkle with a mix of ~ 3T cinnamon, 1/2 cup brown sugar and 1/4 cup white sugar, more or less to taste, add nuts if you want. Roll it up like a jelly roll and then slice with a serrated knife. Place them cut side down in a well greased pan and let them rise like the rolls. Bake at 350-375 (depending on your oven) til golden.
The last third of the dough can be formed into a loaf.
I want to adapt this recipe for a large cheesecake. I think the cream cheese proportions might be off. At least in my limited cheesecake making recipe, the one I’ve used before called for three packages of cream cheese.
What say more experienced bakers - redheadbaker, etc.
I want to adapt this recipe for a large cheesecake. I think the cream cheese proportions might be off. At least in my limited cheesecake making recipe, the one I’ve used before called for three packages of cream cheese.
What say more experienced bakers - redheadbaker , etc.
the apples are going to take up a fair amount of room, but you can always just make extra filling to be safe (I hate a shallow cheesecake) and if you end up with extra just pour it into a ramekin, bake it and save it for yourself.
I want to adapt this recipe for a large cheesecake. I think the cream cheese proportions might be off. At least in my limited cheesecake making recipe, the one I’ve used before called for three packages of cream cheese.
What say more experienced bakers - redheadbaker , etc.
I agree with wawa. I'm normally a cheesecake purist but that looks f'ing amazing!
I want to adapt this recipe for a large cheesecake. I think the cream cheese proportions might be off. At least in my limited cheesecake making recipe, the one I’ve used before called for three packages of cream cheese.
What say more experienced bakers - redheadbaker , etc.
I've been eyeing a similar recipe, and had the same question because this one only calls for one package of cream cheese: www.ezrapoundcake.com/archives/354
Just here for the inspiration. Looks like it may be just the two of us for holidays this year as I’m trying to avoid my family and hers lives out of state. We don’t really have a plan yet.
Since we moved across the country it is often just the two of us for holidays. We use it as an opportunity to mix things up and have sort of a tapas experience...small dishes to share (or not), all through the day. We eat whatever/whenever, and it is glorious.
We usually have a few dishes that nod to the traditional (potatoes, sweet potatoes, dressing), usually some new recipes with veggies we like, and maybe crab cakes. I haven't eaten turkey in 25 years and we eat vegetarian/ pescatarian, so our 'main dish ' type foods tend to be seafood. DH only cares about having a turkey sandwich with the fixings sometime during the holidays and he's good.
I want to adapt this recipe for a large cheesecake. I think the cream cheese proportions might be off. At least in my limited cheesecake making recipe, the one I’ve used before called for three packages of cream cheese.
What say more experienced bakers - redheadbaker , etc.
I agree with wawa. I'm normally a cheesecake purist but that looks f'ing amazing!
Yeah, the pecans in the filling and crust sealed it for me. Plus I’m thinking of adding a caramel drizzle...
Just here for the inspiration. Looks like it may be just the two of us for holidays this year as I’m trying to avoid my family and hers lives out of state. We don’t really have a plan yet.
Since we moved across the country it is often just the two of us for holidays. We use it as an opportunity to mix things up and have sort of a tapas experience...small dishes to share (or not), all through the day. We ear whatever/whenever, and it is glorious.
Oh man, that's my dream Thanksgiving. I tried to push this kind of menu at our last Friendsgiving, but someone overtook the plans and turned it into yet another traditional Thanksgiving dinner, ugh.
I am tying to find that pumpkin stuffed recipe - google didn’t help. Anyone have a link?
We fly back from Disneyland on Thanksgiving and don’t get in until 6pm, so I think we’ll end up doing Thanksgiving with my ILs late or the next day. What can I prep a week ahead besides a cheese board and apps?
I’m so sorry- I’ve been off-ish, but YES! I cannot recommend this dish enough, & this is the recipe I use*! Sounds great for your situation- it’s a winner for entertaining in the fall/ early winter (when pumpkins are still available), too! *If I’m counting on this dish as a heartier side dish- sometimes I double the bacon (to 8 slices), or I’ve also added 0.5-0.75 lbs of sage sausage, just as suggestions that went over swimmingly!
I want to adapt this recipe for a large cheesecake. I think the cream cheese proportions might be off. At least in my limited cheesecake making recipe, the one I’ve used before called for three packages of cream cheese.
What say more experienced bakers - redheadbaker, etc.
I would increase the cream cheese to 3 bricks, increase the sugar and eggs proportionately, and if it doesn't all fit, pour the extra into ramekins for later indulgence.
Post by minionkevin on Nov 7, 2018 13:13:47 GMT -5
Does anyone have a great go-to homemade cranberry sauce recipe? We are having a work potluck and I want to do a homemade version (and provide the canned jellied stuff, too). Nothing boozy (have 2 nondrinkers for religious reasons) but other fruit flavors are ok.
Does anyone have a great go-to homemade cranberry sauce recipe? We are having a work potluck and I want to do a homemade version (and provide the canned jellied stuff, too). Nothing boozy (have 2 nondrinkers for religious reasons) but other fruit flavors are ok.
I use this recipe. I use 1/2 cup of white and 1/2 cup of brown sugar, OJ as indicated, and 1/4 teaspoon of cinnamon. Super easy.
DH works on Thanksgiving and I don't feel like traveling home to my family this year and I don't want to go to DH's family dinner alone so I am planning to spend the day on the couch with my dogs eating only what I like. We make turkey quite a bit and it's not exciting to me so I'm skipping the main event this year and sticking with side dishes. My dad says this sounds like the saddest holiday ever, while my mom thinks it's glorious - guess we know who has done all the work of hosting all these years.
Oyster dressing Mac 'n cheese Butternut squash casserole w/ pecan streusel topping Shredded Brussels sprouts w/ warm bacon dressing Cranberry sauce (the REAL stuff) Rolls Gravy And maybe mashed turnip (just as another vehicle for gravy) Apple pie w/ whipped cream or Chocolate cream pie or both
Does anyone have a great go-to homemade cranberry sauce recipe? We are having a work potluck and I want to do a homemade version (and provide the canned jellied stuff, too). Nothing boozy (have 2 nondrinkers for religious reasons) but other fruit flavors are ok.
I have a great one (well I think I can post tonight when I get home. It has fresh cranberries, dried cherries, cranberry juice and cinnamon.
Does anyone have a great go-to homemade cranberry sauce recipe? We are having a work potluck and I want to do a homemade version (and provide the canned jellied stuff, too). Nothing boozy (have 2 nondrinkers for religious reasons) but other fruit flavors are ok.
I throw 1/2 cup of sugar, the juice of an orange, juice of a lemon and some zest of each in a saucepan until the sugar dissolves, then add a bag of cranberries and cook it until it boils then reduces down.
share.memebox.com/x/uKhKaZmemebox referal code for 20% off! DD1 "J" born 3/2003 DD2 "G" born 4/2011 DS is here! "H" born 2/2014 m/c#3 1-13-13 @ 9 weeks m/c#2 11-11-12 @ 5w2d I am an extended breastfeeding, cloth diapering, baby wearing, pro marriage equality, birth control lovin', Catholic mama.
Has anyone ever used truffle butter on their turkey? Is the flavor very noticeable? It sounds interesting but I like a traditional taste so I may just stick with my usual garlic herb butter.
Does anyone have a great go-to homemade cranberry sauce recipe? We are having a work potluck and I want to do a homemade version (and provide the canned jellied stuff, too). Nothing boozy (have 2 nondrinkers for religious reasons) but other fruit flavors are ok.
1 can of frozen cranberry juice -thawed ( I usually do a combo like pomagranite/cranberry) 1 cup of water 1 cup of brown sugar 1 cinnamon stick 1/4 tsp allspice 6oz of dried tart cherries 1 bag cranberries
Bring first five ingredients to a boil over med/high heat until sugar dissolves. Add cherries and cook for 2 minutes; Add cranberries and cook until berries pop, stir occasionally.
Transfer to a bowl and cover and chill overnight. Remove cinnamon stick before serving.
Does anyone have a great go-to homemade cranberry sauce recipe? We are having a work potluck and I want to do a homemade version (and provide the canned jellied stuff, too). Nothing boozy (have 2 nondrinkers for religious reasons) but other fruit flavors are ok.
Post by 2curlydogs on Nov 12, 2018 10:57:03 GMT -5
We are going to my sister's for Thanksgiving this year. We're bringing the Roasted Broccoli and Cauliflower with Curried Croutons that I like making. And also "thanksgiving cookies".
And we finalized the birthday party for that Saturday after. So I need to come up with a non-turkey meal that has a vegetarian option. We did lasagnas last year and an overall Italian theme, which was super easy, so I may just do that again.
We visited friends yesterday and when we got there they served us some delicious warm cider. I asked how they made it and they said they just put mulling spices in it, and warmed it in a pot on the stove.
Any recommendations for a particularly good pre-made packet? Looking to keep it simple.
We visited friends yesterday and when we got there they served us some delicious warm cider. I asked how they made it and they said they just put mulling spices in it, and warmed it in a pot on the stove.
Any recommendations for a particularly good pre-made packet? Looking to keep it simple.