Honey-Orange Glazed Sweet Potatoes
I will admit it – I am not a fan of really sweet, sweet potato dishes. Not unless it is a dessert. My Mom never served sweet potatoes with marshmallows, but they were still served “candied”. Sweet potatoes, sometimes canned, cooked in a glaze of brown sugar and butter. It was just what we did.
Then, one year, I grew my own sweet potatoes. Everything changed after that. I can still remember the joy of digging that first plant up. There they were, a cluster of beautiful sweet potatoes. I grew a lot of them that first year. I steamed them, baked them, made soup with them. Even had them for breakfast a few times.
My Mom was so pleased when I told her I was supplying them for her Thanksgiving dinner that year. I suggested we just cook them with a little butter, salt and pepper. They were so naturally sweet, that they surely, did not need to be candied.
Not everyone was so pleased with that choice. Clearly, how to prepare sweet potatoes evokes some of the same passion as how to cook the turkey. So for awhile, there were two competing dishes of sweet potatoes on the Thanksgiving table. As if there weren’t enough dishes to worry about- we now had to have 2 types of sweet potatoes.
I hope this dish might just bridge the gap between the two camps. A little sweet, but not overly sweet. The orange juice and honey enhance the sweet potatoes nicely. The sugared nuts are a fun addition, too.
Honey Orange Glazed Sweet Potatoes
4 T. butter
4-5 c. peeled and sliced sweet potatoes
1 c. fresh orange juice
Zest of 2 oranges
¼ c. honey
2 t. hot sauce, or to taste
Salt and pepper to taste
Fresh grated nutmeg
Sugared nuts- optional* recipe follows
Melt butter in large skillet. Add sweet potatoes and cook over medium heat, for 5- 8 minutes. Potatoes should start to turn a little golden. Add orange juice, honey and seasonings and turn heat down to low. Cook, uncovered, until potatoes are tender and liquid is evaporated, about 10 minutes. If you want more color on the sweet potatoes, turn the heat up a little once they are tender, and liquid is mostly gone. Serve with sugared nuts sprinkled on top, if you like. These can be made a day ahead and reheated.
*Sugared Nuts
4-5 c. nuts, I like walnuts or pecans
2 c. sugar
1 c. water
1 t. cinnamon
1 t. orange peel
1 t. salt, optional
Place all ingredients in heavy skillet and cook over medium heat, stirring often, until all the water disappears. Whatever liquid in the pan will be clinging to the nuts and syrupy. Dump nuts onto a large cookie sheet and break apart with a wooden spoon to prevent clumping. As nuts cool, stir once or twice to remove any remaining clumps, and to cool faster. Nuts will lose their glossy appearance and attain a sugary crust. If it looks like nut soup, you didn’t cook them long enough, and you must return all to the skillet and cook longer. As the nuts start to get drier during cooking, you can turn down the heat a little to prevent burning. Once you’ve made a few batches, though, you will get good at judging when to stop cooking. You can also make a spicy version by adding a teaspoon of cayenne pepper along with the other ingredients. Store in cool, dry place to keep nuts fresh longer.
Mushroom Dressing and Gravy – Vegan
Not everyone at the Thanksgiving table will be eating turkey. If you are like me, you have friends and family who are vegetarians. That was the inspiration for this dish. Just because a person doesn’t eat meat, does not mean they can’t enjoy the other traditional foods of the holiday.
I’m not a fan of “fake meats”, so a simulation of turkey was not what I was going for. I wanted to make a dish that was normally part of the regular menu, but minus the meat.
This is a dish everyone can enjoy together. Thanksgiving is about bringing us together, after all. I used mushrooms as the base for both the dressing and the gravy. The end result is rich and very tasty.
Mushroom Dressing and Gravy – Vegan
The Gravy:
3 T. oil
2 onions, diced
1 lb. mushrooms, cleaned and chopped- try to use a couple of different types
¾ c. diced celery
¼ c. chopped parsley
1 t. oregano
½ t. thyme
4 T. flour
2 c. vegetable broth
2 T. balsamic vinegar
Hot sauce to taste
Salt and pepper to taste
In skillet, heat oil and cook onions until golden. Add mushrooms and celery and continue cooking until mushrooms also start to turn golden. Toss in the parsley and herbs. Remove about ¾ of the onion mixture and set aside- it will go in the dressing. In skillet, with the remaining onion mixture, add the flour and stir in. Cook over medium heat for a minute or two. Add the broth and bring to a low boil, stirring often, until thickened and bubbly. Add vinegar and hot sauce and season to taste with salt and pepper. You can let it simmer a few minutes longer, if you like it thicker. It cooks down quickly. Makes 2 cups.
The Dressing:
6 c. bread cubes, toasted
Reserved veggies from the gravy
½- 1 cup vegetable broth
2 T. oil
Extra parsley, if desired
Salt and pepper to taste
½ t. crumbled sage, optional
In medium bowl, combine the bread cubes with the veggies and stir to mix well. Pour the broth over the bread cubes, tossing to coat. Use more or less broth, depending on how moist you like the dressing. Drizzle in the oil and season to taste. Place in a casserole dish, cover and bake until heated through- about 30 minutes. Remove cover after 20 minutes if you like a crisper dressing.
Roasted Beet Salad
I picked up a couple of bunches of beets the other day. I wasn’t sure what I wanted to do with them at the time. They just looked so fresh. I decided to roast some, and then go from there.
To roast beets: just wash them and trim off the greens- leaving about an inch of the stems to reduce bleeding. The beet greens could be added to the salad.
Place beets in a roasting pan and drizzle with a little oil. I used avocado oil. Cover pan and place in a 350 degree oven for about 45 minutes. Smaller beets will be cooked in less time- about 35 minutes. Really large beets could take up to an hour. I always check by poking one of the beets with a fork. Let the beets cool a little and then remove the peels. I use a knife to do this. They come off quite easily.
I used three small beets to make this salad for lunch. I shared it with a neighbor.
Roasted Beet Salad
1 small head Bibb lettuce, washed and sliced into thin slices
2 c. spinach, torn into bite sized pieces
1/4 c. olive oil
3 T. red wine vinegar
2 t. sugar, optional
3 small roasted beets, peeled
1/2 c. crumbled feta cheese
1/4 c. hulled pumpkin seeds, toasted
1/4 c. dried cherries
coarse sea salt- I used pink salt
Place lettuce in a mixing bowl. Combine olive oil with vinegar and sugar, if using. Add salt and pepper to taste and toss over the greens. Slice beets. Divide greens on 2 salad plates. Arrange half of the beets on each salad and top with the rest of the ingredients. Sprinkle with a few grains of the sea salt and serve. Makes 2 luncheon salads.
My Favorite Apple Cake
I have posted this cake recipe in the past. It truly is my favorite apple cake ever. I was talking with a cousin about this cake yesterday, so here it is.
I’ve enjoyed this cake since I was a kid. My Aunt Josie gave the recipe to my mom. Not sure where she got, it but it has been a family favorite since we first made it. She called it Jewish Apple Cake. Not sure why. It’s just what we all called it.
It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. I also like to use olive oil or even avocado oil in this cake. It gives it a really nice flavor.
Almost any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch. Who am I kidding? I would eat this cake for breakfast.
Note: The batter is really thick. Don’t think you’ve done something wrong.
Jewish Apple Cake
1 c. oil, I use olive oil or avocado oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
Mix ½ c. sugar and 2 t. cinnamon and set aside
Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.
Bake 45-50 minutes for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than 90 minutes in a Bundt, so I check at an hour and 15 minutes.
Pumpkin Pancakes
These pancakes make a wonderful breakfast for Thanksgiving morning- or any morning for that matter.
I want to be honest with you from the start. I made these pancakes with cooked butternut squash and not pumpkin. They were terrific. Many winter squash can be used just like pumpkin in cooking. The problem is that when I post a recipe as “squash” instead of pumpkin, people get confused. Perhaps they are thinking summer squash, like zucchini. Maybe the word pumpkin just conjures up a clearer image.
The pancakes were really good, and isn’t that what matters?
I make my own baking mix, and that is what I used as the base for the pancakes. You can just buy a mix, like Jiffy or Bisquick, if you prefer. The pancakes are light and fluffy, with a nice “pumpkin” flavor. I had them with warmed maple syrup, but they would also be nice served with powdered sugar or perhaps a fresh berry syrup.
Pumpkin Pancakes
2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. pureed pumpkin or winter squash
2 eggs, beaten
2 t. vanilla
Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.
*Chef Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening, butter or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening, butter or coconut oil to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
* I use coconut oil and store in the fridge. If you use butter or coconut oil- you have to keep in the fridge.
Mom’s Pumpkin Squares
This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon. It reminds me of a pumpkin roll, with out the rolling up part.
The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Candy Turkeys
Every year, I spend the day before Thanksgiving making some special treat or craft with my niece, Elia. One year we made these cookie “turkeys”. She liked making them so much we are making them again this year. They are really easy to make, and since there is no baking involved, you don’t tie up the oven if you need it for other things, like maybe a real turkey. Here are the ingredients you will need. We did them sort of assembly line fashion, because Elia wanted one for each person’s place at the table.
Candy Turkeys
chocolate sandwich cookies
candy corn
mini peanut butter cup
malted milk balls
candy pumpkins
melted chocolate
To start, place a cookie on your work surface. Affix a peanut butter cup, for the body. with a little melted chocolate. Place a malted milk ball on top of the peanut butter cup, using a little more melted chocolate to make the head. Once the chocolate hardens a little break off the tip of a candy corn and affix with chocolate to make the beak. Stick a few candy corn between the cookies- into the frosting layer- for the tail. Open up a cookie and use a little more chocolate to stand up your turkey on the frosting surface- Elia wanted them to be standing on snow. Or you can use a whole cookie, if you prefer. Place it off center, so you have room for your pumpkin. Let it harden for a minute, then add a candy pumpkin, using another drop of melted chocolate.
Elia hard at work
She made quite a few
My place at the table
Cranberry-Rosemary Vinegar
This is a favorite food gift of mine. It is so festive and it tastes good, too.
I happen to love cranberries. I buy a lot of them this time of year. They are in season, so the price is good. I buy extra, and throw a few bags in the freezer to enjoy all year long. I also preserve some by using cranberries to flavor vinegar. By adding rosemary, the end result is a great tasting vinegar that is perfect for winter salads. It is also a lovely gift.
I love to give homemade gifts. Time isn’t always on my side, though. I doubt my niece will be getting that scarf I was going to crochet for her. But I can get several bottles of this vinegar made in no time.
All you need are bottles with corks or screw top lids. If using corks, be sure they are food grade. You’ll also need cranberries, bamboo skewers, fresh rosemary and vinegar- 5% acidity. I use red wine vinegar. Other vinegar will work, too. If you use white vinegar or cider vinegar they will pick up color from the cranberries and turn a pretty reddish shade. Not as red as with the wine vinegar, but still very pretty.
Since I bring my rosemary plants inside for the winter, I have access to fresh rosemary. Your local grocery store probably has some in the produce department. You can use other herbs, if you can’t find rosemary.
Make sure the skewers will fit in the bottles. Cut them down to fit, if needed. Skewer the berries on the skewers leaving a little room on the top of the skewer. If your cranberries are really big, test to make sure they will fit the neck of the bottle. The skewers keep the berries from floating around.
Place a few sprigs of rosemary in each bottle and then add the berry- filled skewers. Pour in the vinegar, leaving a little room for the cork. Sometimes you need to add a little more vinegar the next day as some will absorb into the cranberries and the skewers. I make decorative labels and give them as gifts. Ready to use in a week.
Mom’s Pumpkin Chiffon – Gluten Free
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Cindy’s Rich Squash Rolls
I love these dinner rolls. I think you will, too. The addition of squash is what makes them so special. The squash adds beautiful color to the rolls. It also creates a soft texture and an earthy sweetness.
These rolls are wonderful for any fall or winter dinner or holiday. They are especially nice for Thanksgiving.
We have them every Thanksgiving. My sister Cindy always makes them, and has been making them for years. They are rich, soft and sweet and make a perfect addition to the dinner table. Even with all the other foods at Thanksgiving dinner- you always save room for these dinner rolls.
While I use cooked butternut squash in mine, pumpkin could be used, as well as other winter squashes.
The recipe makes a pretty big batch. You can bake them, then freeze some for later use.
I love slicing them in half, and making mini turkey sandwiches with them the day after Thanksgiving.
Cindy’s Rich Squash Rolls
1 c. milk
4 T. butter
½ c. sugar
¼ c. brown sugar
1 t. salt
1 pkt. Yeast
4-5 c. flour
1 ½ c. cooked butternut squash, strained, or 1 (16oz.) can squash or pumpkin
2 eggs, room temperature
Scald milk and butter. Place sugar and salt in large bowl and pour in milk mixture. Cool to lukewarm. Add yeast and 2 cups of flour. Beat at medium speed with mixer for 2 minutes. Add squash and eggs and mix until smooth. Add flour gradually to form a stiff dough. Knead on floured board for 7-8 minutes. Place in a greased bowl, turning dough to coat evenly. Cover with a towel and allow to rise until doubled. Punch dough down and shape into rolls. Dough can be placed in a greased cake pan where they will touch each other as they rise making softer rolls. You can also place them in muffin tins, or shape into rolls and place on greased baking sheet for crispier rolls. Cover and let rise until doubled. Bake at 375 degrees for about 25 minutes. Butter tops while warm. Makes 2 ½ -3 dozen.
Variation: you can also add ½ t. ground nutmeg, 1-2 T. chopped chives, or 1T. parsley flakes for a little different flavor.
