I had to get at least one pie recipe out to you before Turkey Day so, I found an interesting one. It's a combination of two classic pies, mincemeat and pumpkin. I love pumpkin pie, but am only okay with mincemeat. I ate the piece that is pictured and loved it. The mincemeat added a wonderful spicy richness to the pumpkin. I love this pie and will be making it again, probably for Christmas.
Have a wonderful Thanksgiving!
Mincemeat Pumpkin Pie
1 unbaked 10-inch pie crust
1 18oz jar mincemeat
2 cups cooked or canned pumpkin
1 teaspoon salt
1 1/2 cups milk
3 beaten eggs
1 cup sugar
2 teaspoons pumpkin pie spice
Preheat oven to 450 degrees.
Spread the mincemeat into the bottom of the pie shell.
Combine the pumpkin, salt, milk, eggs, sugar and pumpkin pie spice and pour over the mincemeat.
Bake at 450 for 10 minutes then reduce heat to 350 degrees and bake for 30 minutes more, or until a knife inserted in the outer edge comes out clean.
Serve completely cooled.
It's not Thanksgiving without at least one molded salad. Sweet or savory, tart or bitter, they come in all sizes and shapes brightening every holiday table.
1 small package strawberry flavored gelatin
1 cup boiling water
1 cup cranberry relish
dash of salt
1 package lemon flavored gelatin
1 1/4 cups boiling water
One 14 ounce can crushed pineapple
2 cups miniature marshmallows
3 ounces cream cheese
1/2 cup mayonnaise or miracle whip
1/2 cup heavy cream, whipped
Dissolve the strawberry gelatin in 1 cup boiling water. Stir in the cranberry relish and the salt. Pour into a 6 1/2 cup ring mold.
Chill until firm.
Dissolve the lemon gelatin in 1 1/4 cups boiling water.
Add the marshmallows and stir until dissolved.
Drain the pineapple and add the liquid to the lemon gelatin.
Chill until partially set.
Blend together the mayonnaise and the cream cheese.
Stir the drained pineapple and the mayonnaise mixture into the partially set lemon gelatin.
If the mixture mounds slightly, fold in the whipped cream, if it doesn't, chill it until it does then fold in the whipped cream.
Scoop on to the strawberry gelatin layer, chill until firm.
Unmold, garnish and serve.
For those who are looking for a unique side dish for their holiday meal, Tomato-aspic Ring might fit the bill. With a unique tomato flavor and a satisfying crunch, it is a tasty addition to any table.
4 cups tomato juice
1/3 cup chopped onion
1/4 cup chopped celery leaves
2 tablespoons brown sugar
1 teaspoon salt
2 small bay leaves
4 whole cloves
2 envelopes unflavored gelatin
3 tablespoons lemon juice
1 cup chopped celery
In a saucepan, combine 2 cups tomato juice, the onion, celery leaves, sugar, salt, bay leaves and cloves.
Simmer for 5 minutes then strain.
Soften the gelatin in 1 cup of the cold tomato juice.
Dissolve the gelatin mixture in the hot tomato mixture. Add the remaining tomato juice, chill until partially set.
Stir in the chopped celery, pour into a 5 cup ring mold and chill until set.
Unmold and garnish with mayonnaise
(I think the mayonnaise adds to the dishes flavor so don't skimp)
With Halloween over the holiday season has begun. The town I live in started putting up its Christmas decorations the November 1st, I was still in a horror movie, candy feasting mood and was somewhat disgusted by the penguins and candy canes, but it is only a few weeks until Thanksgiving and a little over a month until Christmas, panic attack inducing thoughts.
I love pumpkin. I love it best when it's not polluted by chocolate(I know some of you probably love that combination but I think you need professional help). With Pumpkin Pie being the queen of all pumpkin desserts. With that in mind I decided to try a variation of that Thanksgiving classic and ended up with a quick little dessert that can scratch any pumpkin pie itch with only minutes of work.
1 cup pumpkin puree, canned or fresh cooked
1 egg, beaten
1/2 packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 tablespoon hot water
1 cup evaporated milk
Preheat oven to 325 degrees.
Mix the pumpkin, egg, sugar, salt and spiced together using the hot water
to help blend it to a paste.
Stir in the evaporated milk and pour into custard cups.
Place the custard cups in a shallow pan and place it in the oven.
Carefully pour about an inch of hot water into the pan the custard cups are in.
Bake for about 40 minutes, or until the custard tests done.
-This recipe was a little sweet for most of my family, so when I make it again I will reduce the sugar slightly.