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November 17, 2010
Here's cooking for you, Pilgrim

Since dessert is so much more a part of Thanksgiving Dinner than the salad, we are offering up dessert recipes first, then the salads. Recipe researcher Sheila Kern has everything you need to make a spectacular Thanksgiving meal. Last week we listed recipes for the main course and the veggies. Today we give you cake, pie and salads. Enjoy and Happy Thanksgiving.

Apple Harvest Pound Cake with Caramel Glaze

From www.allrecipes.com

Yield: 12 servings

Ingredients

2 cups white sugar

1 1/2 cups vegetable oil

2 teaspoons vanilla extract

3 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 teaspoon salt

2 medium Granny Smith apples - peeled, cored and chopped

1 cup chopped walnuts

Glaze

1/2 cup butter or margarine

2 teaspoons milk

1/2 cup brown sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.

In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.

Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.

Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake.

LIBBY'S Famous Pumpkin Pie

From www.verybestbaking.com

Yield: 8 servings

Ingredients

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin

1 can (12 fl. oz.) CARNATION Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

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. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Dutch Apple Pie

From www.verybestbaking.com

Yield: 8 servings

Ingredients

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

2 cups peeled, cored, thinly sliced green apples

1/4 cup granulated sugar

2 teaspoons all-purpose flour

1 teaspoon lemon juice

1/4 teaspoon ground cinnamon

1 1/2 cups LIBBY'S 100% Pure Pumpkin

1 cup CARNATION Evaporated Milk

1/2 cup granulated sugar

2 large eggs, lightly beaten

2 tablespoons butter or margarine, melted

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 cup all-purpose flour

1/3 cup chopped walnuts

5 tablespoons granulated sugar

3 tablespoons butter

Directions

Preheat oven to 375° F.

For apple layer:

Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.

For pumpkin layer:

Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.

Bake for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.

For crumb topping:

Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

Winter Fruit Salad with Lemon Poppyseed Dressing

From www.allrecipes.com

Servings: 12

Ingredients

1/2 cup white sugar

1/2 cup lemon juice

2 teaspoons diced onion

1 teaspoon Dijon-style prepared mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces

4 ounces shredded Swiss cheese

1 cup cashews

1/4 cup dried cranberries

1 apple - peeled, cored and diced

1 pear - peeled, cored and sliced

Directions

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Cranberry Spinach Salad

From www.allrecipes.com

Servings: 6

Ingredients

1 (6 ounce) package fresh baby spinach

1/2 cup chopped pecans, toasted

1/2 cup dried cranberries

1/3 cup olive or vegetable oil

3 tablespoons sugar

2 tablespoons red wine or balsamic vinegar

1 tablespoon sour cream

1/2 teaspoon Dijon mustard

Directions

In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.

Pear, Arugula, and Pancetta Salad

From www.epicurious.com

Gourmet | September 2006

Makes 4 servings

Ingredients

For vinaigrette

1 tablespoon Champagne vinegar

1 tablespoon mild honey

1/2 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

3 tablespoons olive oil

For salad

2 oz thinly sliced pancetta (4 to 5 slices)

1 tablespoon olive oil

2 firm-ripe pears

4 cups baby arugula or torn larger arugula (1 1/4 lb)

3 oz ricotta salata, thinly shaved with a vegetable peeler

Directions

Make vinaigrette:

Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.

Make salad:

Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.

Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.

Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.

Beet Salad with Oranges and Romaine

From www.wholefoodsmarket.com

Serves 6 to 8

Ingredients

4 large beets, peeled

3 oranges

5 tablespoons lime juice

2 1/2 tablespoons orange juice

1/4 cup olive oil

Salt and pepper to taste

1 medium jicama (about 1 pound), peeled and cut into chunks

1 head romaine lettuce, trimmed and chopped

Directions

Put beets into a medium pot, cover with salted water and bring to a boil. Reduce heat to medium low, cover and simmer until tender, about 30 minutes; drain well. When cool enough to handle, cut into chunks.

Zest oranges then transfer zest to a large bowl; reserve oranges. Add lime juice, orange juice, oil, salt and pepper and whisk together. Add beets, toss well, cover and set aside at room temperature for 1 hour.

Cut stem and blossom ends off of oranges. Working close to the flesh, use a paring knife to carefully cut away the entire rind and white pith of each orange then cut between the white membranes to remove segments, discarding any seeds as you go; transfer to a bowl.

To serve, add jicama to bowl with beets, toss to coat and season with salt and pepper. Arrange lettuce on plates then spoon beet mixture over lettuce, top with oranges and serve.

Cranberry-Broccoli Salad

From www.bigoven.com

Yield 10 servings

Ingredients

1 1/4 cups Craisins

4 cups broccoli florets

4 cups Packaged Shredded cabbage w/ carrot (coleslaw mix)

1/2 cup Walnuts chopped

1/3 cup Onions chopped

6 slices Bacon crisp-cooked, drained and crumbled

1/2 cup Mayonnaise

1/2 cup Sour cream

1/4 cup Sugar

1 tablespoon Vinegar

Directions

1. In a very large bowl, combine broccoli, cabbage, walnuts, onion, and bacon.

2. In another small bowl, stir together the mayonnaise/sour cream dressing, 1/4 cup sugar, and vinegar. Drizzle dressing mixture over broccoli mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

3. Just before serving, gently fold Craisins into salad.

To tote: Transport salad in an insulated cooler with ice packs.

Note: May modify above with 1 1/4 cup chopped cranberries and 1/2 cup raisins instead of Craisins. If so, combine cranberries with 1/4 cup sugar, cover and chill until serving. Add raisins in step 2 above. Add cranberries in step 3 above.

 

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

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