Tuesday, November 20, 2012
It's not too late to whip up some creamy pumpkin dip or bake fragrant pumpkin bread.
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Tuesday, November 20, 2012
Pumpkins are here and ready to enjoy. They are fun to decorate with during the autumn months but they’re also good to eat. You can use fresh cooking pumpkins, bake them and scoop out the pulp or, like I do, take the easy way out and use canned pumpkins for my baking needs. Here are some new pumpkin ideas for this year. The next time you bake a pumpkin pie try using a gingersnap crust for it instead of the traditional flour crust. If you have an ice cream maker, enjoy some pumpkin ice cream. Two of my favorite ways to serve pumpkin are a pumpkin dip that is served with gingersnaps and in pumpkin bread. Pumpkin bread is easy to make, delicious, freezes well and makes a nice gift. What more can you ask? Below are the recipes for my two …
Sunday, November 18, 2012
If you need a new recipe for your Thanksgiving turkey, give one of these non-traditional twists a try.
There are many ways to cook everyone’s favorite holiday bird. Each family has its own special technique for cooking a turkey, whether it's using an old family recipe, adding a secret ingredient or shopping at a certain store in town that helps make the turkey taste all the better. Editor's tip #1: check both cavities in the turkey when you're getting out the yucky bits. Sometimes the neck is on one end, and the bag of giblets is in the other! If you're hosting Thanksgiving this year, you can try any of the recipes below to add a new kick to your feast. If you're attending someone else’s dinner, hopefully their turkey will taste as good as one of these! But first, the basics: For a simple turkey that's moist inside and crispy on the outside…
A turkey can't just sit alone on the table. Here are some recipes for Thanksgiving's most popular side dishes.
- NEWS
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Sunday, November 18, 2012
What would a turkey be on Thanksgiving without its faithful side companions? Often more popular than the turkey itself, stuffing, mashed potatoes, cranberry sauce and other favorites are staples of the food coma-inducing meal. Try one of the recipes below to bring a new taste to your Thanksgiving feast. Roasted Winter Squash Gauge the amount of squash you’ll need by allowing 1 small squash (acorn and butternut are some choices) for every four people. Cut each squash in half lengthwise and remove seeds. Brush sides and inner cavity with olive oil and place flesh-side down on a lightly-oiled baking sheet. Roast for approximately 45 minutes or until flesh is very soft and easy pulls away from the skin. After removing squash from oven, let …
