I mentioned three recipes in a recent StitchyTube video, and I've had so many requests for the recipes, I thought I'd include them here.
1 c. Crisco (solid shortening)
2 c. white sugar
1 can of canned pumpkin (2 cups)
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 tsp. salt (I use Kosher)
1 cup water (yes, really, water)
2 1/2 cups flour
I don't add the flour until the very end -- mix it in slowly, or it will slosh. You're going to think the water won't work itself in. It will. Just be patient. I always use the solid Crisco. I've not tried this recipe with margarine or butter. Bake at 350 degrees until they're done (check with a toothpick.)
2 cups flour
1 1/2 tsp. baking powder
1 tsp. salt (I use Kosher)
1/4 cup soft butter
3/4 cup orange juice
zest of one orange (chop into little pieces -- this is the THIN skin of the orange, with no white pith attached)
1 cup sugar
1/2 bag cranberries (I think maybe 8 ounces?)
1 cup walnuts (optional. I leave this out, usually, because not everyone likes notes)
I MAKE A DOUBLE BATCH! That way, I can use the whole bag of cranberries. You can buy cranberries during the holidays and freeze them. Put into two greased loaf pans. Bake at 350 degrees. You really have to watch the bread. The time seems to vary on how long it takes (usually at least 45 minutes). Check with a wooden chopstick or toothpick. It's done when the wooden thing comes out clean. Don't over-bake, or it will seem dry.
Outside-the-Bird Thanksgiving Dressing:
1 1/2 loaves of GOOD bread (sliced)
1 to 1 1/2 chopped yellow onions
A few stalks of celery, diced
2 sticks of butter (one cup)
6 chicken bouillon cubes disolved in 2 cups boiling water
Sage (yes, there is sage in the poultry seasoning...I use both)
Salt & pepper
1 pint cream
This seems strange. Stick with me. Toast all of the bread in the toaster. You can prep your other ingredients when you do. Put them in a big ol' bowl. Once it's all toasted, wet the toast with water. Yep. I know. Tear the wet toast up.
Sautee the onions and celery in the butter (the onion should turn pretty clear.) Grease a big pan (this will go in the oven). Dump butter, onions and celery, and bouillon over the wet toast. Sprinkle in seasonings (liberally -- I have NEVER over-done the seasoning. They are subtle seasonings.) Fold ingredients together. Put in a greased pan that can go into the oven. Drizzle cream over the top.
I put this stuffing in the oven at 350 degrees after the turkey has come out. The turkey will need to rest, anyway. I don't put anything over the top of the stuffing, but if you're worried about it drying out, you can cover with aluminum foil. Then take the foil off for the last ten minutes or so.
This is really, really good -- I sometimes just go and use two loaves of bread and bump up the other ingredients. This recipe is my variation of my Aunt Mary's stuffing. She does hers in a crockpot and uses white onion (rather than yellow) and no celery.
Hope you enjoy these recipes!!! Happy eatin'. - Theresa