Thanksgiving Countdown- 3
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Three Weeks to Go:

  •  Order you fresh turkey, roast, duck, ham, etc. if you haven’t already

  •    Finalize your shopping list. Break it down into what can be purchased ahead, such as canned goods, and what perishables should be picked up closer to the day. Make your first shopping run.

  •  Get started on any dishes you are making ahead of time, such as rolls, pie crusts, casseroles, and soups, and freeze them. Using fresh pumpkin as an ingredient? Cook and freeze now (see recipe below). Making fresh cranberry sauce? Purchase and freeze berries before the stores run out. Bake cornbread or cube bread for stuffing and freeze

  •   Do test runs on new recipes.

  •  Contact guests with food items they are to bring

 

 

The small pie or sugar pumpkins available locally are great used in place of canned pumpkin in all recipes.  Using fresh instead of canned pumpkin results in lighter, fresher tasting pies, cakes, breads, etc.

To roast fresh pumpkin-   break off the stem and cut the pumpkin in half.  Scrape out the seeds and place the pumpkin halves cut side down in a rimmed pan filled with ¼ inch of water.  Bake at 350 degrees until a fork or skewer pierces the skin and flesh easily, 20-25 minutes for small sugar pumpkins.  Let cool, scrape out the flesh and mash.  Freezes well.

 

Fresh Pumpkin Cake

Yield: 6-8 servings

 2 eggs

¾ c light brown sugar, packed

¼ c vegetable oil

1 c fresh pumpkin puree

 1 ¼ c cake flour, sifted

1 tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

¼ tsp salt

 

Beat the eggs, brown sugar, and oil together.  Add pumpkin puree and mix until smooth.  Stir in dry ingredients until completely moistened.  Pour batter into greased 6 cup bundt or loaf pan and bake 30-35 minutes.  Cool in the pan 10 minutes before unmolding onto a cooling rack.  Serve with cinnamon whipped cream.

   

 

 

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