|
Herb Roast Turkey
INGREDIENTS:
1 whole 12 to 14 pound turkey
1/2 cup rosemary sprigs, fresh
1/2 cup sage leaves, fresh
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted
PREPARATION:
Remove giblets and neck from turkey; reserve for other uses or use to make
broth for gravy if desired. Rinse turkey with cold water and pat dry.
Loosen skin from the turkey breast a bit not totally detaching.
Place
rosemary and sage under skin then smooth skin over herbs and back into place.
Place apple, celery, and onion into the neck cavity. Place the turkey, breast
side up, on a rack in a shallow roasting pan; brush with melted butter. Cover
turkey loosely with a piece of aluminum foil.
Bake at 325° until meat thermometer in the thickest part of the thigh
registers about 180° F. The turkey will take about 3 to 4 1/2 hours, depending
on size and oven. Remove turkey and let stand 15 minutes before carving. Serve
with gravy.
|
Layered Pumpkin Cheesecake Pie
You can use the gingersnap crust or make a graham cracker crust for
this pie.
INGREDIENTS:
Crust
- 1 cup gingersnap crumbs, about 20 to 24 cookies
- 1/2 cup finely chopped pecans
- 3 tablespoons melted butter
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup cane
sugar
- 1 teaspoon vanilla
- 1 egg
Pumpkin Layer
- 1 can (15 ounces) pumpkin puree
- 1/3 cup evaporated milk
- 1/2 cup cane sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- dash ground nutmeg
- dash salt
PREPARATION:
Combine gingersnap crumbs, pecans and butter. Press into bottom and up
sides of a 9-inch deep-dish pie plate. Combine softened cream cheese, 1/4 cup
sugar, and vanilla, blending with electric mixer.
Blend in egg. Pour
cream cheese mixture over crust. Combine remaining ingredients in another bowl;
mix to blend well. Pour over cream cheese mixture. Bake at 325° for about 1 hour
and 15 minutes or until set.
Chill. Serve with whipped topping or whipped cream.
|
|
Festive
Spice Cookies
These festive
spice cookies are made with cinnamon, ginger, nutmeg, allspice,
butter, egg, vanilla, and other ingredients.
INGREDIENTS:
4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1
teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon
salt
1/2 teaspoon ground allspice
1 1/2 cups butter, room
temperature
1 cup granulated sugar
1 large egg
1 teaspoon
vanilla extract
PREPARATION:
In
a large bowl mix flour, cinnamon, ginger, nutmeg, salt, and allspice
until well blended. In another large bowl, beat butter and sugar
with an electric mixer until light and fluffy. Beat in egg and vanilla.
With mixer on low speed, gradually add flour mixture to
creamed mixture, beating until well blended. Divide dough into three
portions. Shape each into a ball and flatten to a 1-inch thick round
of dough. Wrap in plastic wrap or waxed paper and refrigerate for
about 1 hour, or until firm enough to roll. If too chilled and breaking
up, let the dough warm a bit and knead a few times until it can
be rolled.
Preheat oven to 375°.
Roll out one
portion of dough at a time, on a lightly floured surface. Roll to
about 1/4-inch thickness.
Place cookies 1 inch apart on
ungreased baking sheets. Put scraps together, chill, and reroll
for the last batch. Bake cookies for about 12 minutes, until bottoms
are golden and edges are just browning. Cool on cookie sheet on
rack. Ice and decorate as desired, with the Royal Icing made with
Just Whites, or your favorite cookie icing.
Makes about
4 dozen cookies.
|
