Thanksgiving Recipe Thread

Okay folks, the third year we have been doing this and it's time yet again. We're having a traditional dinner....a 18# Tom turkey deep fried in peanut oil, yams with brown sugar bacon drippings and multiple spices, green bean casserole, mashed cranberries with sugar and cream, southern style mac and cheese, fresh frozen (Cherokee variety) sweet corn, reduced gravy from the drippings with Idaho Russet mashed potatoes, no dressing :(, wife hates "soggy bread"..

For the hardcore meat eaters ....4 racks of Pork Baby Back ribs cooked on the Bradley Smoker starting in about 2 hours.

Dessert: Pumpkin Divine....a combination of pumpkin pie and cake with a brown sugar and butter topping. This will give sex a run for the money.

This has been a favorite of my family for a number of years.

Pumpkin Cheesecake
Crumb Crust:
• 1 cup(s) graham-cracker crumbs
• 3 tablespoon(s) margarin or butter, melted
• 2tablespoon(s) sugar

Pumpkin Filling:
• 2 package(s) (8 ounces each) cream cheese, softened
• 1 1/4 cup(s) sugar
• 1 can(s) (15-ounce) pure pumpkin (not pumpkin-pie mix)
• 3/4 cup(s) sour cream
• 2 tablespoon(s) bourbon or 2 teaspoons vanilla extract
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground allspice
• 1/4 teaspoon(s) salt
• 4 large eggs

Sour-Cream Topping:
• 1 cup(s) sour cream
• 3 tablespoon(s) sugar
• 1 teaspoon(s) vanilla extract
• Crystallized ginger strips, for garnish

Directions
1. Preheat oven to 350 degrees F. In 9” by 3” springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.

http://www.goodhousekeeping.com/recipefinder/pumpkin-cheesecake-709

I hate carrots, won’t touch them with a ten foot asparagus, but I Love this recipe as does every one I make it for. It’s my most asked for recipe

COPPER CARROTS

2 lb Carrots cut into ½ inch slices
1 green pepper cut into long slices
1 red onion cut into rings
1 small can Tomato Soup
1 cup Salad Oil
1 cup Sugar
1/3 cup white Vinegar
1 Tsp Dry Mustard
Salt & pepper to taste

Boil carrots until tender, drain and cool. Then combine in a casserole dish with the green pepper and the onion slices.

Heat soup, oil, sugar, vinegar, and dry mustard until hot and sugar is completely dissolved. Make sure you stir while it cooks to mix ingredients.. Then, Poor this mixture over the carrots. Mix and then cover and refrigerate overnight*. *Best made a day or two ahead.

Serve - Can be served warmed-up or left cool, your choice.

Just made sweet cherry pie, dark cherries from our trees, pecan pie with honey and a touch of brandy instead of corn syrup, and pumpkin pie made with heavy cream instead od evaporated milk. Also made my Mom’s recipe for “Everlasting Biscuits” which is basically a yeast biscuit. And my Cranberry Ambrosia salad, which uses fresh ground cranberries, drained pineapple, apple, and walnuts in jello. My husband never ate this and one year he finally tasted it and now he insists I make it every year. Also on the menu will be oven roasted sweet potatoes and apples, mashed potatoes and gravy, green bean casserole and sautéed Brussels sprouts with pecans. Bob appetite,

This is what I get called on to bring to holiday gatherings:

Pumpkin Bread Swirl

Cream cheese mixture:

1 (8 oz.) package cream cheese, softened

¼ cup sugar

1 egg

Bread:

1 ¾ cups flour

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon ground nutmeg

1 cup canned pumpkin

½ cup margarine, melted

1 egg, beaten

1/3 cup water

Combine ingredients for cream cheese mixture until well blended. Set aside.

Combine dry ingredients.

Add pumpkin, margarine, egg and water – mixing just until moistened. Reserve 1 ½ cups pumpkin batter; pour remaining batter into a greased and floured 9 by 5 inch loaf pan.

Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter.

Cut through baters with knife several times for a swirl effect.

Bake at 350 F for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool for 5 minutes.

Remove from pan.

Makes one loaf.

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