Maija (my-a) Recipes: November 2007

Wednesday, November 21, 2007

California Orchard Holiday Fruit Cocktail

My husband's Grandmother Zelda used to make Fruit Cocktail for each Thanksgiving dinner. When I married into the family, I tasted this yummy tradition for the first time and have enjoyed it each year. Her sister Aunt Beth used to make it as well. His Mom still makes it and now he and I make it.

This year I asked my mother-in-law how their "Fruit Cocktail" got started and she reminded me that since her in-laws lived on an orchard with peach trees, orange trees, pomegranate trees, etc., each fall Grandma would can peaches and squeeze orange juice, etc. At Thanksgiving, she'd make up a large batch of fruit cocktail and those hungry boys would eat it at Thanksgiving dinner and throughout the week and then make a new batch for them for Christmas too. Here's the recipe, as I've seen it made:

Fruit Cocktail
Make the night before, as the flavors blend together better. How much of each fruit you add, depends on how large your crowd is. It's also about balancing the amount of each fruit so that both colors and flavors are just right--and some ingredients don't overpower others.

In a large Tupperware bowl, put in one can of orange juice concentrate--do not add water. The citrus keeps the fruit from darkening. Slice into big bite size pieces, canned peaches and add without their juice. Add pineapple tidbits, without their juice. Cut red, seedless grapes in half lengthwise and add. Cut maraschino cherries in fourths and add. Also add about 1/8-1/4 cup of the juice. Now just put the lid on and chill and let the flavors blend overnight.

The morning before you serve it, add drained, mandarin oranges and halved, thickly sliced bananas. If you add the mandarin oranges too soon and stir it too much, they break apart too easily. The key is not to put in easily broken or squishy fruits. Buy slightly green bananas. When you slice the bananas, cut the entire banana once down the middle from one end to the other (halving it) and then slice crosswise to make thick slices--about 1/2 to 3/4 of an inch thick. Adding the bananas the morning of keeps them firmer, yet still lets the flavor in.

Other fruits can be substituted or added e.g. strawberries, pomegranates, pears, green grapes or tropical fruits like papaya. You may also use a purchased "fruit cocktail" as the base and add to it. Fruits that do not work well include raspberries, blueberries and huckleberries because of their juice residue coloring the mix and that they fall apart easily. If you add strawberries, then also add the green grapes to balance it out better both in taste and looks. It is best to wait until 1 hour before to add strawberries. Return it to its chilling spot until it's time to serve it.

When it's time to serve it, make individual servings in a small bowl or cup of it's own. It tastes great again later in the day with a turkey or ham sandwich too and the next day until it's gone.

Now what can one do with the drained juices? My Father loves to drink the drained fruit juices, whereas my Mother-in-law says, it's just sugar water! Guess you could use it as a base for smoothies.

Gobble, Gobble, Gobble up the Cookie Turkeys

Years ago, my Mother started the family tradition of making "Cookie Turkeys" to place at each place setting at Thanksgiving Dinner. I also like this tradition and am aware of at least one of her granddaughters who makes them. And my kids are helping me make them tonight.

Cookie Turkeys

40 cookies -- fudge striped or gingerbread

1/4 c. chocolate frosting

2 pkg. (5oz.) chocolate-covered cherries or Old Fashioned creme drops.

20 pieces candy corn

Place 20 cookies on a flat surface, solid chocolate side down. With frosting, attach a chocolate-covered cherry to the top of each base cookie. Position another cookie (some use half of a another cookie) perpendicular to each base cookie to form a tail. Attach with frosting. With a dab of frosting, attach one piece of candy corn (pointy side down) to the front of each cherry for the head. Let stand until set. Yield 20 servings (turkeys).

My husband has our camera tonight and my phone is full of pics, so I looked around for a picture and found it at http://www.tasteofhome.com/Recipes/Cookie-Turkeys

Thanksgiving Day Spreads

Below are two spreads I learned at our Christmas Enrichment Meeting. I'm posting them since I'm making them both for the first time right now to take them "over the river and through the woods" to Thanksgiving Dinner.

Here's the Pumpkin Dip or Spread Sister Renee W. made.
1 (16 oz.) larger, sugar free Cool-Whip
2 (1 oz.) for 1 large fat free-sugar, free instant vanilla pudding
1 (15 oz.) can pumpkin
1 tsp. *pumpkin pie spice
Mix well and refrigerate. Renee served it with apple slices and says it also good with other fruit, toasted bagels, and pumpkin bread.
*Pumpkin Pie Spice Substitute. 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon ...www.cdkitchen.com/features/tip/409/Pumpkin-Pie-Spice-Substitute

Sister Kelly E. made Lion House cran-raspberry butter to go with our yummy Potato Knot Rolls which were demonstrated and sampled.

Lion House

Cran-Raspberry Butter

1 cup canned whole-berry cranberry sauce

½ cup raspberry preserves

2 cups butter, softened

1 tablespoon powdered sugar

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.

You can buy Lion House Recipe Books at www.desertbook.com or www.amazon.com.

Monday, November 19, 2007

Old World Fresh Apple Butter Cake Tastes Great

Using the same castle mold I bought at Wal-Mart, I made this recipe, for our sister-in-law's birthday. I was worried the apples, may leave holes in the turrets, but it came out perfectly again. Also, I really recommend Pam with Flour.

Categories: Desserts

Title: Old World Fresh Apple Butter Cake

Description:
My Mother made this every fall during apple harvest time. It is often my choice for my birthday cake.

Ingredients:
1 cup butter
2 cups sugar
3 eggs
3 cups flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. vanilla
3 cups peeled grated apples
2 cups chopped walnuts

Directions:
In a bowl, beat butter and sugar until well mixed. Gradually add the flour, soda, salt, cinnamon, and nutmeg. Stir in vanilla. Fold in apples and walnuts.

Pour into a greased tube pan or bundt pan. Bake at 325 degrees for 1 hour 15 minutes. Cool 15 minutes. Glaze if desired. I don't. I did sprinkle powdered sugar on it, so the castle looked like it had freshly fallen snow on it.

Thursday, November 15, 2007

Thanksgiving Blessings Mix

Last year my visiting teachers brought me this treat when they visited near Thanksgiving. I thought it was yummy and a thoughtful idea. If you are looking for a thoughtful Thanksgiving treat to give a neighbor, friend or family member, try this.

Title: Thanksgiving Blessings Mix

Description:
Edible gift idea for Thanksgiving time.

Ingredients:
BUGLES: Shaped like a cornucopia or Horn of Plenty, a symbol of our nation's abundance.

PRETZELS: Arms folded in prayer, a freedom sought by those who founded our country.

CANDY CORN: The sacrifices of the Pilgrims' first winter. Food was so scarce that settlers survived on just a few kernels of corn a day.

NUTS or SEEDS: Promise of a future harvest one will reap only if seeds are planted and tended with diligence.

M&Ms: Memories of those who came before us to lead us into a blessed future.

KISSABLES: The love of a family and friends that sweetens our lives.

Directions:
Mix altogether in a bag or container. Print out the message explaining the meaning and attach it.

Tuesday, November 13, 2007

Baked Bars for FHE treat

My sister-in-law was talking about some yummy bars she made for her Dad's visit on Sunday, so I tried them last night for our FHE treat. Here is her recipe:

Baked Bars

1 1/2 packages crushed graham crackers

1 cube melted butter
IN a 9x13 melt the butter as the oven warms up.
Pat down crackers when butter is melted. (no need to mix)
Pour one can of sweetened condensed milk over (leaving 1/2 inch on the sides)
Sprinkle 1/2 cup crushed walnuts,
1/2 cup toasted (or not- it will become toasted in the oven) coconut,
1/2 package chocolate chips,
1/2 package of butterscotch chips.
Bake 350 for approx. 25 min. until the milk is bubbling up between the chips and nuts.
Cut and serve with ice cream or cool in fridge and cut for bars when hardened.

I used finely crushed peppermint sticks instead of butterscotch chips, since I was out of them. I served them hot with vanilla and chocolate ice cream. I think peppermint ice cream would have been dynamite on them drizzled with hershey's chocolate syrup. What do think?

This morning our kids each put one in their lunches for dessert.

Sunday, November 11, 2007

Hogwart's School of Witchcraft and Wizardy Birthday Cake

Our son wanted a Harry Potter birthday party,

so my latest entertaining was with several "first years" Friday.

I used my mother's bundt cake recipe for the castle mold I purchased.

Here is the recipe,
1/2 lb. soft butter
3 cups flour
2 cups sugar
crumble together
2 tsp. baking powder
1/2 tsp. salt
stir together
3 beaten eggs
1 can evaporated milk
2 tsp. almond or lemon extract

Beat well; grease and flour bundt pan well; Bake 350 degrees for about 50 minutes.

the mold,

the cake

and the final product with Professor Snape setting Hogwart's a blaze.

Saturday, November 3, 2007

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