Mary’s Thanksgiving Favorite!
“The topping of caramel almonds sells it, but it’s the rich, complex flavor of brown butter in the base that makes this update on classic blondies unforgettable”
INGREDIENTS – Makes 6
Make the blondie layer: Preheat the oven to 350 degrees. Line an 8-inch-square baking pan with parchment paper, or butter pan and dust it with flour. In a skillet over medium heat, melt butter. Continue cooking until butter is a brown-gold and smells like hazelnuts, around 5 minutes. Pour brown butter into a heatproof bowl and let it come to room temperature, about 20 minutes. Use an electric mixer to beat brown butter with brown sugar until well combined. Beat in eggs and vanilla. Continue beating until smooth. Use a rubber spatula to fold in flour and salt. Do not overmix.
Transfer batter to prepared pan. Pre-bake blondie layer until middle is no longer liquid, 25 minutes. While the blondie layer is pre-baking, prepare the caramel almonds: Toast almonds on a baking sheet in the oven until just starting to turn golden, 5 minutes. In a heavy saucepan over medium-high heat, combine butter, sugar, honey and cream. Cook, without stirring, until mixture reaches 116 on a candy thermometer or comes to a boil, about 7 minutes. Taking care in case of splatters, add nuts and stir to coat. Remove from heat. Immediately cover pre-baked blondie with an even layer of caramel almonds. Bake for 10 minutes more. Let cool to room temperature.
#2: Roasted Garlic Mashed Potatoes
INGREDIENTS – serves 4
Separate garlic into individual cloves. Toss in olive oil and wrap tightly in a small piece of aluminum foil. Bake at 350°F for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of their shells. Mash the roasted garlic with a fork.
Peel and boil potatoes in salted water until tender. Mash the potatoes by your usual method. Put the potatoes, garlic, sour cream, butter, and salt and pepper in a mixer bowl, and whip at medium speed until smooth. Add milk to adjust consistency!
#3: Cranberry Pineapple Salad
1 package (6 oz) of raspberry/strawberry gelatin
1 ¾ cup boiling water
1 can (16 oz) whole cranberry sauce
1 can (8 oz) crushed pineapple, undrained
¾ cup orange juice – I use the frozen can undiluted
1 tbsp lemon juice
½ cup chopped walnuts
Dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice, and lemon juice. Pour into the jello mold of your choice. Chill until partially set and then stir in walnuts.
#4: Sweet Potato Casserole with Praline Topping
Susan’s Thanksgiving Staple!
This is hands down the BEST recipe for sweet potatoes. They are so rich and delicious. It is like dessert. A must for Thanksgiving and Christmas!
INGREDIENTS – serves 12
Mix together and place in 9×13 baking dish
Blend ingredients with a pastry blender. Sprinkle over potatoes. Bake 60-70 minutes at 350 degrees until the top is brown and bubbly. Remove and garnish with pecan halves.
Gabby’s Thanksgiving Favorite!
INGREDIENTS – 12 servings
Fill a large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in a bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in a medium saucepan; bring to simmer. Remove from heat. Mix all herbs in a small bowl. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of the potatoes to prepared baking dish. Use hands to distribute and spread evenly. Add a layer of sliced onions.Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
Preheat the oven to 400°F. Cover gratin tightly with foil. Bake for 30 minutes. Uncover; bake until top of gratin is golden and most of the liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
#6: Pumpkin Spice Cheesecake with Gingersnap Crust
Here’s my recipe for a fall favorite cheesecake. It’s a hybrid of several other recipes out there – I took all the best parts – and made it my own. Serve a slice with whipped cream or caramel ice cream. Enjoy!
Preheat the oven to 325 degrees. In a small bowl, combine cookie crumbs, pecans and butter. Press crumb mixture into bottom of pan. Wrap foil around the outside of the pan to prevent drips. Bake crust 8-10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
Meanwhile, in another small bowl, whisk flower, pumpkin pie spice, vanilla and pumpkin. Set aside. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over cooled crust. Bake 1 hour 25 minutes or until set but the center of cheesecake still jiggles slightly when moved. Turn the oven off and open the oven door at least 4 inches. Let cheesecake remain in a warm oven for 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in a pan on a wire rack for 30 minutes. Refrigerate at least 6 hours or overnight before serving. To serve, run knife around the edge of the pan to loosen the cheesecake. Carefully remove the side of the pan before cutting cheesecake. Store over in the refrigerator.