Easy and healthy, this before-dinner nosh is adjustable in amount of seasoning. Serve with nonalcoholic beverages or a low-alcohol beer or apéritif wine, such as a sparkling wine, in order to produce a pleasing bit of spice without a burn.
- 4 tablespoons butter (or mix butter and olive oil to 4T)
- ¼ cup corn syrup, light preferred
- 2 tablespoons water
- 1 to 1-1/4 teaspoons each cumin and salt
- ½ teaspoon sugar
- ¼ to ½ teaspoon cayenne pepper
- 1 pound blanched almonds
Preheat oven to 300°F. Prepare a large baking sheet by lining it with foil. Place another large piece of foil in reserve for the end step.
Heat all ingredients except the almonds in a medium-sized heavy saucepan, stirring slowly and constantly. When the mixture comes to a boil, remove it from the heat and stir in the almonds. Spread the mixture in a single layer on the prepared baking sheet with a wooden spoon.
Bake it for about 30 minutes, stirring once at about the halfway mark. During the last few minutes, watch the nuts carefully so you can pull the pan out as soon as they become light golden brown; if you leave them too long they will pick up a bitter taste. At the moment they’re done, use a wooden spoon to immediately spread them onto the clean foil and break up any that are stuck together.
Let cool completely and serve at room temperature. Make and store in an airtight container up to one week ahead of your Thanksgiving get-together.
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
- 1 7 oz jar of marshmallow cream
- 1 8 oz pkg cream cheese
Mix with mixer until smooth. Serve with sliced apples, grapes and fresh pineapple.
- 1 cup (2 sticks) butter or margarine, melted
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 2/3 cup Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Heat oven to 350°F.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare Frosting; spread over brownies. Cut into squares.
- 3 tablespoons butter or margarine, softened
- 3 tablespoons Cocoa
- 1 tablespoon light corn syrup or honey
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency.
- 3/4 cup cake flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 6 large eggs, separated
- 1/3 cup granulated sugar
- 1/3 cup golden brown sugar, packed
- 2/3 cup canned pumpkin, packed
- 1/8 teaspoon salt
- Powdered sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons dark rum
- 1 cup whipping cream, chilled
- 3 tablespoons powdered sugar
- 6 tablespoons plus 1/2 cup English toffee pieces for garnish
- Additional powdered sugar, for garnish
- 1 1/2 cups purchased caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices.
•3/4 lb fresh mushroom
•2 cups green onions thinly sliced
•1 cup heavy cream
•5 cups chicken stock or bouillon
•1/4 cup dry sherry
•1 4-oz. Stick of butter
•3 Tbls flour
•Fresh ground pepper & salt to taste
Melt the butter in a large saucepan. Stir in onions, cover and simmer over low heat for 20 mins. Do not let onions brown. Stir in the flour and cook for one minute. Pour in the stock and bring to boil. Finely chop 1/2 lb mushroom and add to the stock. Reduce to simmer and cook, partially covered, for 10 minutes. Puree in a food mill or blender being careful of hot liquid. Return to the pot, and stir in the cream and sherry. Taste and correct for seasonings.
Thinly slice remaining muchrooms. Place on the bottom of a large tureen or individual serving bowls and pour the soup over them. Serve.