November 24, 2012

Thanksgiving Recipe Round Up

For Thanksgiving this year, I made pumpkin pie dip, baked cheese grits, two pumpkin pies & a buttermilk-lemon chess pie.  Here are the recipes I used:

Pumpkin Pie Dip

From Girl Who Ate Everything

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1/2 tsp ground ginger
1 cup frozen whip cream, thawed
Gingersnap cookies, apples, or cinnamon graham cracker sticks

In a large bowl, beat cream cheese & powdered sugar until smooth.

Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, & ginger.  Mix well.

Fold in the thawed whipped cream.

Serve with green apples, graham cracker sticks, or gingersnaps.

Store in refrigerator.

Baked Cheese Grits

From Better Homes and Gardens

Servings:  makes 4 or 5 side-dish servings (I usually double the recipe)

2 cups water or chicken broth
1/2 cup quick-cooking grits
1 egg, beaten
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)
1 tbsp butter

In a saucepan bring water to boiling.  Slowly add grits, stirring constantly.  Gradually stir about 1/2 cup of the grits mixture into the egg.  Return egg mixture to saucepan & stir in to combine.  Remove saucepan from heat.  Stir cheese & butter into grits mixture until melted.

Spoon grits into a 1-quart casserole.  Bake in a 325 degree oven for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before serving.

Pumpkin Pie

Andrews family recipe

Makes 2 pies

2 pre-made frozen pie crusts (I use Marie Calllender's)
3 eggs
1 1/2 cups sugar
2 tbsp flour
1 can pumpkin
2 cups whole milk
2 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
3/4 tsp ginger
1 tsp vanilla
Cool Whip, to garnish

Mix all ingredients together.  Pour into unbaked pie crusts.  Bake 15 minutes at 425 degrees & 40 minutes at 350 degrees.  Pie is done when a table knife inserted in center of pie comes out clean.  It will set more as it cools.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.

Buttermilk-Lemon Chess Pie

From Bon Appetit

Makes 1 9-1/2" pie

2 cups AP flour, plus more
1 tsp kosher salt
1 tsp sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2" cubes
1/2 cup (or more) cold buttermilk

1 1/2 cups sugar
1/2 cup (packed) light brown sugar
1 1/2 tbsp yellow cornmeal
1 tbsp AP flour
5 large eggs, beaten to blend
2/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted (& possibly spilled on your dog's head)
1 3/4 tbsp fresh lemon juice
1 tbsp freshly grated lemon zest
2 tsp vanilla extract
Pinch of kosher salt

Mix flour, salt, & sugar in a food processor.  Add butter; pulse until pea-size pieces of butter form.  Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry.  Form into a ball; flatten into a disk.  Wrap in plastic & chill for 1 hour.

Preheat oven to 350.  Roll out dough on a lightly floured surface to a 14" round.  Transfer to pie pan; gently press onto bottom & up sides of pan.  Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively.  Line with parchment paper or foil; fill with pie weights or dried beans.

Bake crust until edges begin to brown, 30-35 minutes.  Remove paper & weights; bake until golden brown, 25-30 minutes longer.  Let cool completely.

Preheat oven to 350.  Whisk first 4 ingredients in a medium bowl until well combined.  Whisk eggs & remaining 6 ingredients in a large bowl (mixture may look curdled).  Slowly whisk in dry ingredients.  Pour filling into cooled crust & bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes.  Let cool completely on a wire rack.

Can be made 1 day ahead.  Cover & refrigerate.  Bring to room temperature before serving.

No comments:


Related Posts Plugin for WordPress, Blogger...