Mashed Sweet Potatoes

Thursday, December 25, 2008


* 6 sweet potatoes, peeled and cubed
* 3/4 cup whipped cream
* 1/2 cup butter
* 3/4 cup maple syrup


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
2. With an electric mixer on low, blend potatoes, slowly adding whipped cream, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup, to taste. Blend until smooth. Serve warm.

Turkey Gravy

* 1/2 cup butter/ Margarine
* 1/2 cup and 3 tablespoons flour (I use Robin Hood easy blend flour)
* 2-3 clove garlic, mince
* 1 teaspoon fresh ground black pepper
* 4 cups pan drippings

1. Drain the pan drippings for the roasted turkey through a fine strainer.
2. Let sit and then remove any fat from the top of the drippings.
3. In a medium saucepan, melt butter/ margarine.
4. Brown garlic.
5. Add in black pepper.
6. Add in flour, constantly whisk for about 3 minutes over low heat.
7. Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened.

Roasted Turkey

* 1 (18 pound) whole turkey, neck and giblets removed
* 2 cups kosher salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
*2 springs fresh Rosemary
* 1 bay leaf
* 1 cup dry white wine


1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig each of thyme and Rosemary, and the bay leaf. Scatter the remaining vegetables,thyme and rosemary around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Roasted Butternut Squash with Orange Maple

* 1 small butternut squash (2 lbs
* 1 tsp ground cinnamon
* 1/4 cup orange juice
* 1/4 cup maple syrup

Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.

Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving.

Deviled Eggs


* 6 eggs
* 1/2 stalk celery, finely chopped
* 1/4 onion, finely chopped
* 1/4 cup mayonnaise
* salt to taste
* 1 dash hot pepper sauce
* 1 tbsp Dijon mustard
* paprika, for garnish


1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt, hot pepper sauce and mustard.
3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Fresh Pumpkin Pie


* 2 cups sugar pumpkin
* 1 recipe pastry for a 9 inch single pie crust
* 2 eggs
* 1 cup packed light brown sugar
* 1 tablespoon all-purpose flour
* 1/2 teaspoon salt
* 2 1/2 teaspoons pumpkin pie spice
* 1 (12 fluid ounce) can evaporated milk


1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Pumpkin spice recipe:

* 4 teaspoons cinnamon
* 2 teaspoons ginger
* 1 teaspoon allspice
* 1 teaspoon nutmeg


1. Mix ingredients in a bowl and store in an airtight container.
2. After you make this recipe and taste it – you can adjust the spices to suit your taste.

Basic Flaky Pie Crust


* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup shortening, chilled
* 4-5 tablespoons ice water


1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 3 to 5 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

White Chocolate Chip Cookies

Wednesday, December 24, 2008


* 1 cup unsalted butter
* 1 cup white sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 1/4 cups unsweetened cocoa powder
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon vanilla
* 2 cups white chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

White Chocolate Macadamia Nut Cookies


* 1/2 cup butter
* 3/4 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 8 ounces white chocolate, chopped
* 1 (6.5 ounce) jar macadamia nuts, chopped


1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Almond Banket

Thursday, December 11, 2008

Banket is a traditional Dutch pastry that is made in long tubes of pastry, with an almond paste filling. They are often also shaped into the first letter of people’s names or used to spell out Christmas greetings.


  • 2 cups all-purpose flour
  • 1 cup butter
  • 1/2 cup water
  • 1 1/2 cups almond paste
  • 1/4 cups corn starch
  • 2 eggs
  • 3/4 cup white sugar
  • 1/4 teaspoon almond extract
  • 1 pinch salt
  • 2 egg white, beaten
  • cinnamon sugar, for garnish

  1. To make the dough, use a food processor fitted with metal blade and add the flour, butter.

  2. Pulse until mixture has a small crumb-like texture. Add the water and mix until dough will press together into a ball.

  3. Divide into 6 equal portions. Shape into 5” x 2” (approx.) rectangles. Wrap and refrigerate.

  4. Preheat oven to 350 degrees F. Grease cookie sheets or line parchment paper.

  5. To make the filling, Put in the processor bowl Almond Paste, sugar, egg yolks (reserving egg whites) and cornstarch. Mix until the filling comes together.

  6. Cut into 4 equal portions.

  7. Roll each portion into a 12“ rope (just like modeling clay.) Lightly flour your hands if sticking. Place rolls on a tray, cover and set aside.

  8. Beat egg whites with one teaspoon of water until frothy. Set aside.

  9. On a lightly floured surface, roll one piece of refrigerated dough into a 3” x 14” strip.

  10. Center one Almond Paste rope on dough strip about one inch in. Brush short ends with egg white and fold in.

  11. Roll up long way, jelly roll style and trim if needed. Brush edge with egg white, trim as needed and pinch seams together. Repeat until all bankets are rolled.

  12. Place bankets 2” apart, seam side down, on cookie sheets. Brush with egg whites and springkle with cinnamon sugar.

  13. Prick with a fork every inch, deep enough to pierce the dough and just touch the filling.

  14. Bake for 30 minutes or until golden brown. Cool sheets on cake rakes. When bankets are cool, gently release from pan and wrap well. Cut into desired pieces to serve.

Homemade Almond Paste

1 1/2 cups blanched almonds (8 ounces)
1 1/2 cups confectioners sugar (icing sugar)
1 egg white
1 1/2 tsps. almond extract
1/4 tsp. salt

Place almonds in a food processor; cover and process until smooth. Add the confectioners sugar, egg white, almond extract and salt; cover and process until smooth.

Divide almond paste into 1/2 cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Spanakorizo/ Spinach and Rice (Greek)

Wednesday, December 10, 2008


  • 1/3 cup olive oil
  • 2 onions, chopped
  • 2 pounds fresh spinach, rinsed and stemmed
  • 1 large tomato, chopped
  • 2 cups chicken broth
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 2 cup uncooked white rice
  • 1/2 lemon, juiced
  • 1-3 tbsp feta cheese


  • Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in chopped tomato and broth. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, simmer and covered for 20 to 25 minutes, or until rice is tender. Add more water/broth if necessary.Add little Feta cheese and fresh lemon after it's cooked and stir well.

  • Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in chopped tomato and broth. Stir in rice, season with dill, parsley, salt and pepper. Pour into rice cooker, push start button and sit back.Let the rice cooker do the work! Add Feta cheese and fresh lemon after it's cooked and stir well.

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