This is a great recipe if you want your turkey to turn out golden brown. The white meat will also come out super juicy. Say goodbye to a dry turkey!
Olive oil and starchy potato water add silkiness to buttery Yukon Golds. You will need either a food mill or potato ricer for this recipe.
Everyone at your holiday table will love this stuffing. If you don’t want to use cornbread then feel free to substitute Pullman bread instead of the cornbread.
Mincemeat is especially nice to have on hand for adding a remarkable depth to fruited pie fillings. I also like to use it as a filling for crepes, and sometimes incorporate several tablespoons into a stuffing for the holiday turkey. Jarred, this mincemeat has a lifespan of about a year in the refrigerator of course. Dried Fruit & Spice Mincemeat makes a nice hostess gift for a friend who likes to cook.
Cheese Balls are a classic American holiday food. A fun vintage item to talk about, easy to make, and delicious with a variety of ingredients, cheese balls are quite adaptable.
We here at Tiny New York Kitchen are getting ready for a delicious Thanksgiving. While we all focus on preparing the turkey dinner we often are left in a quandary about what to make for Thanksgiving breakfast. These Maple Biscuits are the perfect holiday breakfast. Serve them all by themselves or serve them with scrambled eggs and a side of bacon.
Don’t throw away that leftover pumpkin. Make pancakes with it.
Pilgrims ate baked goods with almost every meal and apple pie was a favorite. The pilgrims brought many of their favorite fruits with them to North America. Colonists brought young apple trees from England and planted apple orchards. Pilgrim women used the apples to make apple pie, which quickly became a favorite dessert. Pilgrims even ate apple pie for breakfast.
You can buy Pumpkin Pie Spice, but it's so easy to make yourself. Whip up a big batch to use all holiday season long.
Holiday Pumpkin Cherry Bread
This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts. It’s easy to make and keeps quite well. Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays.
INGREDIENTS
3 Cups Unbleached Flour
2 Tablespoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
3 Cups Sugar
15 Ounces Pumpkin Puree
4 Large Eggs
1 Cup Vegetable Oil
1/2 Cup Orange Juice
1 Cup Dried Tart Cherries
Preheat your oven to 350 degrees. Grease and flour two 9×5 inch loaf pans
In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt. In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended. Add pumpkin mixture to flour mixture. Stir JUST until moist. Fold in dried cherries. Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes. Remove from oven and cool in pans on wire racks for 15 minutes. Remove from pans and place on wire racks to cool completely. Makes 2 loaves.
