FReeper Recipe Thread (4 days to Thanksgiving)

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Blackberries reminded me of a dessert Pioneer Woman rhapsodized over.

Blackberries with Sweet Cream / pioneerwoman.com

REE: "Based on scrumptious recipe from Ruth’s Chris Steakhouse, Denver. It’s a berry/sweet cream dish; probably the most delicious fruit dessert ever eaten. Later, I called Ruth’s Chris in Denver, to ask the chef how they made it. Turns out it's a cross between Creme Brulee and Zabaglione; not pudding-thick but a pourable, thick liquid. Utterly delicious; can do-ahead; chill til needed."

METHOD Bring to strong simmer pint h/cream, 1/2 c sugar; don't boil. Elec/mixer/whisk in bowl a min on med 10 egg yolks, 1/2 c sugar. Add 2 tea vanilla. Now, on med-low, very slowly drizzle in warm sugar/cream. I use a metal measure to scoop out small portions; continue mixing as you drizzle; let hot mixture run down side of bowl to reduce impact on eggs.

When done, cook in bain over water on med flame. Stir gently but constantly as mixture slowly thickens; if it over-thickens, remove to counter immediately. You want a thick, pourable cream not a thick, heavy pudding.

Set hot pan bottom in ice to stop cooking (careful not to let ice or water drip into pan.) To use right away: keep it in ice bath; stir/cool. Or refrigerate in container several hours.

SERVE Spoon generously over fresh blackberries.

Recap of this week’s recipes:

Appetizers & Sandwiches _ Post#` 45 _ Crab Stuffed Mushrooms
Appetizers & Sandwiches _ Post#` 53 _ Chocolate Chip Cheese Ball

Beef _ Post#` 46 _ Beef Mechado

Breads, Muffins & Cereals _ Post#` 53 _ Pumpkin Gingerbread
Breads, Muffins & Cereals _ Post#` 53 _ Potato Rolls
Breads, Muffins & Cereals _ Post#` 54 _ Corn Casserole

Cakes & Cupcakes _ Post#` 33 _ Twinkies

Condiments/Spreads/Dips _ Post#` 7 _ Grandma Dunbar’s Mexican Salad
Condiments/Spreads/Dips _ Post#` 39 _ Cranberry Relish
Condiments/Spreads/Dips _ Post#` 50 _ Cooked Cranberry Relish
Condiments/Spreads/Dips _ Post#` 57 _ Cranberry Walnut Relish

Cookies _ Post#` 13 _ Pumpkin Cookies
Cookies _ Post#` 24 _ Frosted Pumpkin Spice Cookies

Drink _ Post#` 53 _ Warm & Spicy Autumn Punch
Drink _ Post#` 54 _ Luscious Slush Punch

Ham _ Post#` 53 _ Honey Glazed Ham

Pies & Pastry _ Post#` 17 _ Poteca (Walnut filled Pastry)
Pies & Pastry _ Post#` 59 _ Blackberry Cheesecake
Pies & Pastry _ Post#` 21 _ Honey Maple Pumpkin Pie

Poultry _ Post#` 8 _ Roast Turkey with Gravy

Puddings/Crisps/Dumplings _ Post#` 61 _ Blackberries with Sweet Cream

Salads/Sides/Rice _ Post#` 53 _ Slow Cooker Stuffing

Sausage _ Post#` 53 _ Breakfast Bake
Sausage _ Post#` 53 _ Breakfast Bake with Vegetables

Vegetables _ Post#` 11 _ Make Ahead Mashed Potatoes
Vegetables _ Post#` 48 _ Sweet Potatoes
Vegetables _ Post#` 53 _ Whipped Sweet Potato Casserole
Vegetables _ Post#` 53 _ Orange Spiced Carrots
Vegetables _ Post#` 53 _ Orange Sweet Potatoes
Vegetables _ Post#` 53 _ Almond Cranberry Squash Bake
Vegetables _ Post#` 54 _ Cajun Spiced Corn
Vegetables _ Post#` 56 _ Broccoli Casserole
Vegetables _ Post#` 56 _ Cheesy Grean Bean Casserole
Vegetables _ Post#` 60 _ Paula Dean Sweet Potato Souffle

"One thought on mashed potatoes: after draining them, leave them IN the pot for 10-15 minutes (stovetop OFF, of course). This will allow the potatoes to continue to rid themselves of extra moisture -- which will be very obvious to anyone by observing the steam coming off them."

I do it a faster way. I drain the pototes & after the water is gone - I take the cover off the pot - & shake the potatoes in the pot - put the pot back on the still warm - but turned OFF burner, add my butter & mash them with a hand masher. At this point, they are ready for milk or cream & then I use my electric hand mixer to whip them.

I've done it this way for years. It's fast & works every time.

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