Skip to comments.FReeper Recipe Thread (4 days to Thanksgiving)
Posted on 11/17/2012 7:33:11 AM PST by libertarian27
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Honey Maple Pumpkin Pie — a True Thanksgiving Day Story
there once was a beautiful American Indian maiden... named Mike U.S. Army (20yr., retired) Sgt. Construction Battalion, Gulf I vet, and Dakota Sioux.
She used to be a bartenddress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she wasn’t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said ‘low custard, more pumpkinie’.
I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So here’s the recipe I created for the Indian Maiden Mike:
The foundation is the standard recipe on the Libbby’s Pumpkin can; here’s the standard recipe with my changes [MARKED]
1 can (29 oz.) Libby’ Pumpkin
1 1/2 cup granulated sugar[REPLACE with 3/4 cup honey and 3/4 cup maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]
BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. [CHANGE/COOK Twice as long]
PS: my trick to make the pies keep for a week: After they have cooled for an hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You can’t tell the difference between a pie made 5 hours ago or 5 days ago.
I like Donkey’s idea of a lemon glaze too - make the flavors ‘pop’
(Cookies come out soft - not crunchy)
Without getting into a lot of botany, there are -- speaking very broadly -- two main types of yellow onions: the sweet/sweetish as exemplified by certain Vidalias, and the "hot" (which they aren't; no capsaicin or equivalent). Either of these 2 properties tends to overwhelm the "onion" flavour in cold dishes.
White onions, contrarily, have a considerably more concentrated (I don't have the proper adjective here, sorry) onion flavour, with fewer distractions or sidelights. Hence, in this dish at least, the strong preference for white onions, esp. in my case, Bermudas.
Clearly, in any given dish, one can use any set or subset of ingredients that one wishes. In Gradma D's recipe (I have a fax of a Xerox of her hand-written recipe that pre-dates the Depression), she underlined "white" twice. Never understood why until I took Chem 43b, Chemistry of Food, in college.
I can promise you faithfully that nothing but white onions have ever appeared in her Mexican salad since, at minimum, 1956.
Of course, this preference might also have something to do with the colours of the Mexican flag. The onions don't turn colour when marinaded in white vinegar and refrigerated. This is just a guess on my part, though.
Happy T-Day to you!
As you wish....
FROSTED PUMPKIN SPICE COOKIES
Ingredients: 1/2 cup shortening; 1 cup sugar; 2 eggs, beaten, 1 cup canned pumpkin (not pie filling); 2 cups sifted flour; 1 tsp baking powder; 1 tsp salt; 2 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 1 cup white raisins.
Preheat oven to 350 degrees. Cream shortening; gradually beat in sugar. Add eggs and pumpkin and mix well. Mix flour, baking powder, salt and spices together. Add to pumpkin mixture and mix well. Add raisins. Drop by heaping teaspoon onto greased baking sheets. Bake 15 min - until firm to the touch. Remove cookies to rack to cool. Makes about 4 dozen.
Lemon frosting: Combine 2 cups of powdered sugar, 1 tablespoon of lemon juice and 1 tablespoon of grated lemon rind. Add just enough cream or milk for spreading consistency. Frost while cookies are still warm.
Then stand back while they disappear.....
At the risk of sounding like I am pimping my work, I have a book available for Kindle on Amazon (”Guys Can Cook”) which includes, among other things, the recipes for a complete Thanksgiving dinner. It was written for the cooking impared, like I used to be. If anyone is interested, I would be happy to send them the Thanksgiving dinner portion of my book, via Freepmail.
I missed you! Happy Thanksgiving!
My Mom’s friends and relatives used to bake it in metal dishpans. Yum!
Serve a piece of bacon with a slice of pumpkin pie. The taste combo is to die for.
Excellent advice.....thanks! Nobody likes liquid mashed taters.
Bacon-thought-process just kicked in....
Bet that’s great!
(Post-Twinkie Apocalypse) A Guide to Making Your Own Twinkies
Top Secret Recipes
Now THAT is to die for...
Oh this sounds really, really good, with all that salt and cilantro! Will have to try it. An aside, there is a similar to cilantro herb called PAPALO that cilantro lovers might like to check into.
A question for the group, and a comment:
Does anyone have a recipe for doing cranberries "over the top"..something beyond the norm, step it up a notch?
Thought you'd find this of interest. On Fox and Friend this morning..they were demonstrating the Butterball INDOOR Turkey Fryer..$150.00..as if??..
Everyone knows that REAL men deep fry their turkeys OUTDOORS, using propane..
BTW..if you haven't seen or heard about it, the NY Times foodie reviewed Guy Fiere's new Times Square restaurant..and it is devastating, but very funny.. like he torpedoes it, and has sparked numerous articles and blogs.. Just Google "Guy Fieri review"..and enjoy the carnage
I’m thinking maybe that old cast iron ears of corn shaped cornbread muffin pan lost in the back of the cabinet might work for the Twinkie molds.
Thanks for the Heads up on the Fieri’s review.Missed it.
That review WAS ‘scathing’ - Ratatouille scathing....
This take on it was great.
This no-cook cranberry relish has been a family favorite for years.
Not “over the top”, but certainly beyond the norm and steps it up many notches beyond a can of jellied cranberries.
It is fresh and crisp tasting, a pleasant surprise from all the “gloppy” stuff also on the menu. Adds appealing color to the table as well!
Not to mention EASY, and best made several days ahead of time, so the flavors can meld. One thing to scratch off your to-do list! (Made mine this AM.)
1 bag whole cranberries (12 oz.)from the produce section. (Kroger stores are selling 2 for 1 this week.) Wash.
1 medium size orange, unpeeled and quartered. (Remove seeds as best you can, but dont stress over it much.)
3/4Cup- 1Cup sugar. I start with 1/2 cup, and gradually add more to taste.
Place 1/2 of the cranberries and 1/2 of the orange into a food processor, and pulse for about 3-5 seconds Scrape the mixture with a spatula, and resume pulsing for about 2 seconds. Or until it is the consistency you like.
Scrape into bowl, and repeat the procedure with the remaining orange and cranberries.
When you have both batches prepared, and all in 1 bowl, add sugar to taste.
Refrigerate for up to 2 weeks.
Last year’s Free Republic Cookbook Link
Lots of great recipe ideas for Thanksgiving
(Updated links for this year on my profile page for easy look-up of other great FReeper recipes)
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