Tuesday, November 20, 2007


In preparation for the upcoming holiday, I am spending the day baking. In addition to the previously posted Starbucks Pumpkin Pound Cake I am making the following recipes:

Cornbread Dressing (Not an exact recipe)
1 hen boiled & deboned, reserve broth
2 pans of cornbread, crumbled
2-4 eggs, boiled & chopped
2 raw eggs, slightly beaten
celery, finely chopped
carrots, shredded
1-2 apples, shredded
green onions, chopped
broth from hen

Mix all together and place in baking dish. Bake @ 350 until done.

I don't know exactly where this recipe came from. If it's yours, step up and claim it!
Easy Pecan Pie
1 unbaked pie crust
1 cup sugar
1 teaspoon vailla
3 eggs, beaten
1/2 cup butter
1/2 teaspoon salt
1 cup light Karo syrup
1 1/2 tsp fresh lemon juice
1 1/2 cup pecans, halves or chopped - your choice.

In saucepan, brown butter until it is golden but don't let it burn. Set aside so that it can cool. When cooled, add sugar, salt, vanilla, syrup and eggs. Mix well. Add lemon juice and fold in pecans. pecans. Pour mixture into pie shell and bake at 425 for 10 minutes. After 10 minutes, reduce the heat to 325 and bake for another 55 minutes.

Black Friday Breakfast
Quiche in a Bag (if I recall correctly, this is from 30 Day Gourmet)
In a gallon sized bag mix the following ingredients:
1 cup cooked meat, chopped (turkey, duh!)
1 cup veggies, chopped (I used sauted red & green peppers and broccolli)
1 cup shredded cheese, whatever you prefer
1/4 cup diced onion (we used green)
Now blend together:
2 cups milk
4 large eggs
2 teaspoons baking powder
1/2 cup flour
*optional dash or four of Tabasco
Pour this into the bag and toss in the freezer if making several days ahead / refrigerator if preparing the day before.
When ready to cook, thaw and pour into a pre-baked (5-7 minutes) pie shell. Bake at 350 for 40-50 minutes, until set in the middle. You can also add extra cheese to the top if you like.

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