Libby's Pumpkin Pie

This is our go-to pumpkin pie recipe....from the back of the Libby's brand pumpkin can.

Ingredients:
1 can (15 oz) Libby's 100% pure pumpkin
1 can (12 oz) evaporated milk

3/4 cup granulated sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 unbaked 9-inch pie shell

Instructions:

Mis dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk.

Pour into pie shell.

Baked in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Eva's MeeMau's Cranberry Apple Relish

Ingredients:
1 bag of fresh cranberries (at least 2 cups), pick only the hard ones, toss the smushy ones
3 granny smith apples--peeled
1-2 cups sugar to taste (we used 1 1/2 cups)
1 pkg cherry jello dissolved in 2/3 cup boiling water
1 small can crushed pineapple
1/2 cup chopped pecans (optional)

Instructions:
Place cranberries, apples, sugar and pineapple in food processor. Pulse to course texture. Add dissolved jello. Stir and refrigerate for several hours. Refrigerate any leftovers in a covered container.

Fresh Cranberry Orange Relish (with Pesto and Cream Cheese, if wanted)

From OceanSpray.com

Ingredients:
1 unpeeled orange, cut into eigths and seeded
1 12 oz. package fresh or frozen cranberries, drained
3/4-1 cup sugar

Instructions:
Place half the cranberries and half the orange slices in food processor. Process until mixture is evenly chopped. Transfer to a bowl. Process remaining cranberries and orange slices. Stir in sugar. Store or Freeze.

For a yummy appetizer put a block of cream cheese on a plate and cover with pesto and then cover that with the cranberry-orange relish. Eat with crackers. YUMMY!

Nana's Apple Pie

Start with:
2 premade unbaked pie crusts
4 different types of apples peeled and sliced = 16 apples total (4 granny smith, 4 golden delicious)

Mix togther:
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/4 cup flour

Dip Raw Apples into mixture. May need to add more cinnamon. If it tastes ok mix with all the spples. Once mixed add 1/8-1/4 cup dark molassas and put into pie crust.


Crumble Topping:
1 cup oatmeal
1/2 cup brown sugar
1 stick butter cut into cubes

Mix up and put over the top of pie and push down. After adding topping drizzle dark molasses on top in criss cross pattern.

Mom's Stuffing

Serves 12-15 people

Ingredients:
3 20 oz. loaves of white bread
3 cups finely chopped onion
3 cups finely chopped celery
4 eggs well-beaten
2 cans chicken broth
1 1/3 cup butter
3 teaspoon salt
1/2 teaspoon pepper
4 teaspoons poultry seasoning
4 teaspoon sage

Instructions:
1. Cut bread into cubes and put in large mixing bowl to dry. Once bread is dry add spices (salt, pepper, poultry seasoning and sage).
2. Cook onion and celery and butter in skillet. AFTER cooled mix in beaten eggs and pour in 1/2 to 1 can broth.
3. Pour over bread crumbs/cubes and mix
4. Add broth as needed to make moist
5. Pack into bird and large cassorole dish and cover
6. Bake at 325 degrees for 50-60 minutes

Cranberry Sauce

from Ocean Spray

1 cup water
1 cup sugar
1 bag of fresh or frozen cranberries (12 oz)

Boil water and sugar. Add berries and bring to boil again. Lower heat and boil for 10 minutes.

Stacy's Sweet Potato

FILLING:
4 sweet potatoes baked and mashed
1 cup sugar
1/3 cup butter, melted
1/2 cup milk
2 eggs, beaten
1 teaspoon vanilla

Mix together all above ingredients and put in 2.5 quart dish.

TOPPING:
1 cup unsweetened coconut
1 cup pecans
1 cup brown sugar
1/3 cup flour
1/3 cup butter

Mix all topping ingredients with pastry cutter until crumbly. Put on top of sweet potato filling.

Bake 20 minutes on 375 degrees or until brown.

Mom's Potato Rolls

Ingredients:
USING ACTIVE DRY YEAST
1 package active dry yeast (2 1/4 t. dry yeast) +1/4 cup warm water + 1 tsp. sugar
1 cup milk, scalded
4 T. Butter
1/4 cup instant mashed potatoes
1/4 cup sugar
1 1/2 teaspoons salt
1/4 cup cold water
1 large egg
4-4 1/2 cups flour

Instructions:
1. Dissolve 1 pkg dry yeast (or 2 1/4 teaspoon dry yeast) in 1/4 cup warm water
2. In regular mixing bowl (or bread machine, if using) pour 1 cup scalded milk (2 min. 20 sec. in microwave until scum forms on top)
3. Add 4 T. butter, 1/4 cup instant mashed potatoes, 1/4 cup sugar, 1.5 teaspoons salt
4. When butter is mostly melted add 1/4 cup cold water, 1 large egg, 4-4.5 cups flour (start with 4) and yeast mixture.
5. Start Bread Machine (Select #8 for dough, 1 1/2 hr.), The ball should be smooth. If sticky add more flour. If firm, add more water.
6. Flour counter and knead dough for 5 minutes
7. Place dough in greased bowl, cover with saran wrap, and let rise in warm place (oven at 200 degrees for one minutes and then turn off) for 1 hour

USING FAST-ACTING DRY YEAST

1 cup milk, scalded
4 T. Butter
1/4 cup instant mashed potatoes
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup cold water
1 large egg
4-4 1/2 cups flour

Instructions:
1. In regular mixing bowl (or bread machine, if using) pour 1 cup scalded milk (2 min. 20 sec. in microwave until scum forms on top)
2. Add 4 T. butter, 1/4 cup instant mashed potatoes, 1/4 cup sugar, 1.5 teaspoons salt
3. When butter is mostly melted add 1/4 cup cold water, 1 large egg, 4-4.5 cups flour (start with 4).
4. Add yeast after flour
5. Start bread machine (select #8 for dough, 1.5 hour). The ball should be smooth. If sticky, add more flour. If too firm, add more water.
5. Flour counter and knead dough for 5 minutes

6. For Plain Rolls:
Shape into 12 rolls and place in greased 9x13 pan, cover with saran wrap, and let rise for 1 more hour in warm place
Bake in 400 degree oven for 12-15 minutes

OR

6. For Cinnamon Rolls:
Roll Dough into 10x15 inch rectangle
Combine 5 T. melted butter, 3 teaspoons cinnamon, 3/4 cup sugar
(Paige's version = 7 T. butter, 4 t. cinnamon, 1 C sugar)

Spread evenly over rectangle
Roll into long log and cut into one inch slices (usually get 12-15 rolls)
Place in greased 9x13 pan, cover with saran wrap
Let Rise for 1 more hour
Bake at 375 for 20-25 minutes

Turkey Brine

from The Pioneer Woman

Ingredients:
3 cups Apple juice or cider
2 gallons cold water
4 T. Fresh Rosemary leaves
5 cloves garlic, minced
1 1/2 cup kosher salt
2 cups brown sugar
3 T. peppercorns
5 whole bay leaves
Peel of three large oranges

Instructions:
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16-24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.