Thanksgiving

Fluffy Chocolate Mousse Pie

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Adapted from geniuskitchen.com and snackworks.com

CRUST

  • 18 Oreo Cookies (mint or regular)
  • 3 Tablespoons butter, melted

FILLING

  • 1 (1/4 ounce) package unflavored gelatin
  • 2 Tablespoons cold water
  • ¼ cup boiling water
  • 3/4  cup sugar
  • ½ cup unsweetened cocoa
  • 2 cups (1 pint) cold whipping cream
  • 2 teaspoons vanilla extract
  • Whipped cream (homemade or in the can), chocolate syrup and/or bittersweet chocolate pieces for garnish

Crush Oreos into crumbs by placing them into a Ziploc bag and rolling with a rolling pin, or by using a food processor.  Add melted butter and mix thoroughly.

Press crumb mixture on the bottom and up the sides of a 9-inch deep-dish pie plate. Set aside.

In  small bowl, sprinkle gelatin over cold water. Let stand for 2 minutes.  Add boiling water; stir until gelatin is completely dissolved. The mixture will be clear.  Allow the mixture to cool.

In a large bowl, using a whisk, thoroughly mix sugar and cocoa.  Add whipping cream and vanilla. Beat on medium speed, scraping bowl frequently, until the mixture becomes stiff.

Add gelatin mixture; beat until well-blended.

Spoon filling into crust.  Refrigerate for 3 hours.  Garnish as desired.

Simple Sweet Potatoes

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From Andrea Suttles who brought them to Karen Schihl’s epic Margarita lunch.

  • 2 pounds sweet potatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons Honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

Peel and cut the sweet potatoes into 1-inch chunks.  In a medium bowl, whisk together olive oil, honey, and lemon juice.  Throw in potato chunks and toss well.  Spray a jellyroll pan or pyrex dish with Pam and spread sweet potatoes out evenly.  Sprinkle with salt.  (I actually cover my pan with parchment or foil, so it’s easy clean up)

Bake at 350 degrees for about 1 hour, stirring once halfway through.

Makes about 4 1-cup servings.

Dijon Mustard Green Beans

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Adapted from The Fruit of Her Hands, Published by Temple Israel’s Sisterhood of West Bloomfield, MI, 2009 Edition. 

  • 2 1/2 pounds green beans, ends trimmed
  • 1/4 cup olive oil
  • 1/2 cup light brown sugar
  • 3 Tablespoons Dijon mustard
  • 1 teaspoon dried tarragon or oregano
  • 2 teaspoons garlic powder or 1 clove minced fresh garlic
  • 1 Tablespoon kosher salt
  • Fresh pepper to taste

Preheat oven to 250 degrees.  Combine green beans, olive oil, brown sugar, mustard, tarragon or oregano, garlic, and salt in a large bowl and toss well.  The beans will be sugar coated; this will melt during cooking.  Transfer the beans to a large baking dish, cover with foil, and bake for 1 hour.  they will be tender-crisp.  toss the beans with the sauce that has accumulated at the bottom of the pan.  Transfer to a serving dish and season to taste with pepper.

Makes 12 servings.

Maple Pumpkin or Squash Pie

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Submitted by Diane Caylor Jasper, who writes:  “This recipe is from Sally Jasper, my husband Hank’s mom. The Jaspers homesteaded their farm over 140 years ago. “Jasper’s Sugar Bush” has been making Maple syrup for 4 generations.”

  • 1 cup pumpkin or winter squash
  • 2 Tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 Tablespoon melted butter
  • 1/2 cup milk
  • 1 1/3 cup real maple syrup
  • 2 eggs, beaten

Beat pumpkin or squash until smooth.
Add cornstarch, cinnamon, nutmeg and salt; Mix thoroughly.
Add melted butter, milk and maple syrup and mix.
Stir in eggs

Pour into 9-inch unbaked pie shell and bake 15 minutes at 450 degrees and then lower to 325 degrees and continue baking for 40 minutes or until done.

You will know it is done when a clean knife blade is inserted and it comes out clean.

Cranberry Sauce

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Submitted by Rob Anning

  • 2 1/2 cups cranberry juice cocktail
  • 2 cups tart dried cherries
  • 1 cup sugar
  • 1 package (12 oz.) fresh cranberries
  • 1/4 teaspoon ground cloves

Bring cranberry juice to a simmer in heavy, large saucepan. Remove from heat. Add dried cherries and let stand 10 minutes. Mix in sugar, cranberries and cloves. Cook over medium-high heat until cranberries pop – about 10 minutes, stirring occasionally. Chill until cold. Sauce will thicken as it cools.

Makes About 4 Cups

Cranberry Sauce – Zehnders’ Recipe

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Submitted by Sheila Henkle from www.zehnders.com

  • 1 lb whole fresh cranberries
  • 1 lb apples
  • 2 cups sugar
  • 2 oranges unpeeled

Wash & core apples – leave skin on.

Freeze cranberries

Put half of  frozen  cranberries and  half of apples (peeled & quartered) in food processor and pulse until pieces are about 1/4 inch size – then place in a bowl.  Repeat with remaining cranberries and apples. Add sugar.

Cut up oranges and chop in food processor to the same consistency as cranberry apple mixture. Add to cranberry mixture.  Stir and refrigerate at least an hour before serving.

Berry Mallow Yam Bake

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Submitted by Beth Isola

  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup oatmeal (uncooked)
  • 1 tsp. cinnamon
  • 1/3 cup margarine
  • 2 cans (17 ounces each) yams, drained
  • 2 cups cranberries
  • 1 1/2 cups miniature marshmallows

Cut margarine into flour, brown sugar, oatmeal and cinnamon until the mixture resembles coarse crumbs.

Toss 1 cup of the mixture with the yams and cranberries. Top with remaining crumb mixture. Bake at 350 degrees for 35 minutes.

Sprinkle miniature marshmallows on top; Broil until slightly browned.

Serves 6