Wednesday, November 12, 2008

What's cooking Wednesday

So, it's time once again for What's cooking Wednesday. I thought this week I'd post
some Thanksgiving recipes.
Lemon Meringue Pie
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 egg yolks, lightly beaten
2 tablespoons butter
1/3 cup fresh lemon juice (about 3 lemons)
2 teaspoons grated lemon peel
1 pastry shell (9 inches), baked
3 egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell. For meringue, beat egg whites, vanilla and cream of tartar in a mixing bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings.
Pumpkin Cheesecake Pie
1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional
In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour into crust. Bake for 35-40 minutes or until center is almost set. In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired. Yield: 8-10 servings.

Cranberry Apple Pie

2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon ground nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
2 cups fresh or frozen cranberries
Pastry for double-crust pie (9 inches)
2 tablespoons butter


In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 50 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.

Pumpkin Pecan Pie

2 eggs
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2/3 cup canned pumpkin
2/3 cup milk
1 unbaked deep-dish pastry shell (9 inches)
2 eggs
1/2 cup dark corn syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup pecan halves


In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes.

Crescent-Wrapped Brie
(Serve this elegant, yet easy, appetizer with one or more
of the following toppings: chutney, jalapeƱo jelly, fruit preserves or salsa)


1 can refidgerated crescent rolls or refridgerated flaky dough sheet

1 8oz round Brie cheese

1 egg, beaten

Heat oven to 350.

Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.

Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapƩ cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

I hope that one of these recipes sounded good to you. I can't wait to see your recipe(s)!!

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