We had a great Relief Society weekday meeting. We learned 3 different ways to cook a turkey. And those who came were treated to delicious favorite holiday dishes! Here are some of the recipes that were shared. You can still send your recipes to me-- email them to monjaburgess@yahoo.com
Aunt Sherri's Popcorn
Shared by Allison Van Winkle
2 microwave popped bags of Extra Butter Popcorn (pop and remove the kernels)
In a pan cook:
1 cup sugar
1/4 cup syrup
1 stick of butter
Bring to a boil. Boil for 2 minutes. Remove from heat. Add 1 T vanilla. Stir. Drizzle over the popcorn, stir to coat.
Gingersnaps
Shared by Rachel Bethea
Pistachio Cookies
Shared by Merle Adams
1 cup butter
1/3 cup powdered sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
2 cups flour
1 small pkg instant pistachio pudding
2 cups pecans chopped
Cream softened butter, sugar, and egg. Add extracts, flour, pudding, and 1/2 of the pecans. Mix well. Roll into one inch balls. You can roll in rest of pecans or sprinkle them on later. Put on greased cookie sheet. Put your thumbprint into each ball, and bake at 350 degrees for 10 minutes. Do no overcook!
Let cool and mix filling:
2 Tbs butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla
Mix well and put into plastic bag and snip corner of bag and when cookies are cool, fill each thumbprint with the cream cheese filling. If you didn't use the pecans to roll the cookies in, now you can sprinkle some more pecans over the cookies with the cream cheese filling. Make a frosting to drizzle over the cookie by melting 1/2 cup of chocolate chips and 1 TBS of shortening. I put red food coloring in the cream cheese filling to make it look more like Christmas.
NO FUSS PERFECT ROAST TURKEY
Shared by Danny Garcia
Turkey should be thawed in refrigerator for 2-3 days prior to brine. Brine should be applied to turkey 8-16 hours prior to roasting. Up to 18 lbs, turkey will fit into 5 gallon bucket.
Brine:
1 gallon vegetable stock
1 cup salt, kosher
1 cup brown sugar
1 TBS peppercorns
1 tsp chopped garlic
1 TBS chopped candied ginger
1 bag of ice + water
Combine all ingredients, except ice, in large stock pot and heat to boil, to dissolve salts and break up other solids. Turn off and let completely cool to room temp. Add 1 bag of ice--ice cubes should remain in brine. Brine should be very strong or at the least something you would not eat as a soup.
After brine is iced, clean turkey, remove all innards and place turkey with breast down into a new CLEAN white unused 5-gallon bucket with lid. Pour iced brine over turkey until very edge of bucket, securely place lid onto bucket and store bucket in cool area, refrigerator, or cold garage, etc.
Roasting:
1 medium onion
1 red apple
2 stalks of celery
1 medium orange
2 cloves garlic coarse chop
Cut all the above ingredients in large chunks, add to large mixing bowl. Drizzle with oil, and season. I have added rosemary, sage, and bay leaves as well.
Rinse turkey and stuff the above mixture into cavity as much as possible. Cover or rub turkey with canola or similar oil. Season exterior with salt and pepper.
Place turkey into a roasting pan. If you do not have a pan with a grate, use extra celery stalks as a "ladder" to keep turkey off bottom of pan.
Pre-heat oven to 475F - 500F depending on oven, and roast turkey at the high heat for 25-30 minutes. I always tuck wings and foil the drumstick ends. Set timer for first 30 minutes, then for 1 hour 30 minutes, after initial high heat session.
After 30 minutes, lower temp of oven to 350F, (do not forget this step!) Cook turkey for 10-15 minutes per pound, Save Label, and use a meat thermometer in thickest part of breast, remove bird at 161F. DO NOT cut into turkey for at least 15 minutes after removal from oven. Remove at correct temp and lightly cover, with foil tent or similar, until time to carve.
With the use of the brine and initial high heat there is no reason to baste. If you must baste, do it 15 min before completion with a compound butter and oil mix, not throughout entire roasting.
Shared by Christie JonesSmoky Deviled Eggs
INGREDIENTS
12 eggs
1/2 cup mayonnaise (or a combination of mayonnaise and plain Greek yogurt)
2 tsp. Dijon mustard
2 tsp. white wine vinegar
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish
smoked paprika, for garnishDIRECTIONS
1. To hard boil the eggs, place the eggs in a single layer in a large saucepan, covered by at least an inch of cold water. Add a half teaspoonful or so of salt. Place the saucepan over high heat and bring to a rolling boil. Remove the pan from the heat, immediately cover, and let sit 12-15 minutes (depending on the size of your eggs- larger eggs take slightly longer). Rinse the eggs under cold water to stop the cooking (or cool in an ice bath). Once cooled, the eggs can be refrigerated until ready to use.2. Carefully peel and cut each egg in half lengthwise. Scoop out the yolks into a small bowl. Set the egg whites on a serving platter.3. To the egg yolks, add the mayonnaise, Dijon, and vinegar. Mash together with a fork until you reach the desired consistency. (I like my filling almost smooth.) Season to taste with salt and freshly ground black pepper.4. Pipe filling into each egg white. Sprinkle with chives and dust with smoked paprika. Refrigerate until ready to serve.Makes 24 deviled eggs.
Buttermilk Pie
Shared by Christie Jones
2 cups sugar1/3 cup flour3/4 cup buttermilk3 eggs1 teaspoon vanilla1 stick butter meltedBeat ingredients together and pour into a 9 inch unbaked pie shell. Bake at 350°for 45 minutes to an hour or until the center no longer wigglesAll Butter, Really Flaky Pie DoughMakes enough dough for one double-, or two single-crust pies.2 1/2 cups (315 grams) flour1 tablespoon (15 grams) sugar1 teaspoon (5 grams) table salt2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold1/2 cup + 3 or 4 tablespoons ice cold waterMix together dry ingredients. Cut butter into 1/2 inch cubes then with a pastry blender cut in the butter till the bits of butter are pea sized or slightly smaller. Drizzle the first half cup of water and start gathering it together with a spoon. Add more water, a tablespoon at a time till you start pulling off large clumps. Gather all the large clumps together and knead gently. Divide the dough in half and place it in plastic wrap. Let it chill in the refrigerator for at least one hour, preferably two.For more in depth tips on the making the best pie crust click on this link:
Aunt Sherri's Popcorn
Shared by Allison Van Winkle
2 microwave popped bags of Extra Butter Popcorn (pop and remove the kernels)
In a pan cook:
1 cup sugar
1/4 cup syrup
1 stick of butter
Bring to a boil. Boil for 2 minutes. Remove from heat. Add 1 T vanilla. Stir. Drizzle over the popcorn, stir to coat.
Gingersnaps
Shared by Rachel Bethea
2 cups flour
3/4 tbls ground ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup molasses
1/2 tsp cloves
3/4 cup cinnamon sugar
Optional: ½ - 1 tsp cayenne for added heat
Preheat oven to 350 F. Mix flour, ginger, baking soda, cinnamon, cloves and salt (and cayenne if desired) in mixing bowl. Stir until blended evenly. Add butter and beat until mixed well. Gradually beat in sugar, followed by egg and molasses. Stir until mixed thoroughly and soft dough forms. Refrigerate for 15-30 minutes. Pinch off small amounts of dough and roll into 1" balls or use cookie scoop. Roll each ball in cinnamon sugar and place 2" inches apart on ungreased cookie sheet. Bake until tops are rounded and slightly cracked (approx. 10-13 minutes). Cool on wire racks and store in air tight container. Makes approximately 3 dozen.
Pistachio Cookies
Shared by Merle Adams
1 cup butter
1/3 cup powdered sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
2 cups flour
1 small pkg instant pistachio pudding
2 cups pecans chopped
Cream softened butter, sugar, and egg. Add extracts, flour, pudding, and 1/2 of the pecans. Mix well. Roll into one inch balls. You can roll in rest of pecans or sprinkle them on later. Put on greased cookie sheet. Put your thumbprint into each ball, and bake at 350 degrees for 10 minutes. Do no overcook!
Let cool and mix filling:
2 Tbs butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla
Mix well and put into plastic bag and snip corner of bag and when cookies are cool, fill each thumbprint with the cream cheese filling. If you didn't use the pecans to roll the cookies in, now you can sprinkle some more pecans over the cookies with the cream cheese filling. Make a frosting to drizzle over the cookie by melting 1/2 cup of chocolate chips and 1 TBS of shortening. I put red food coloring in the cream cheese filling to make it look more like Christmas.
NO FUSS PERFECT ROAST TURKEY
Shared by Danny Garcia
Turkey should be thawed in refrigerator for 2-3 days prior to brine. Brine should be applied to turkey 8-16 hours prior to roasting. Up to 18 lbs, turkey will fit into 5 gallon bucket.
Brine:
1 gallon vegetable stock
1 cup salt, kosher
1 cup brown sugar
1 TBS peppercorns
1 tsp chopped garlic
1 TBS chopped candied ginger
1 bag of ice + water
Combine all ingredients, except ice, in large stock pot and heat to boil, to dissolve salts and break up other solids. Turn off and let completely cool to room temp. Add 1 bag of ice--ice cubes should remain in brine. Brine should be very strong or at the least something you would not eat as a soup.
After brine is iced, clean turkey, remove all innards and place turkey with breast down into a new CLEAN white unused 5-gallon bucket with lid. Pour iced brine over turkey until very edge of bucket, securely place lid onto bucket and store bucket in cool area, refrigerator, or cold garage, etc.
Roasting:
1 medium onion
1 red apple
2 stalks of celery
1 medium orange
2 cloves garlic coarse chop
Cut all the above ingredients in large chunks, add to large mixing bowl. Drizzle with oil, and season. I have added rosemary, sage, and bay leaves as well.
Rinse turkey and stuff the above mixture into cavity as much as possible. Cover or rub turkey with canola or similar oil. Season exterior with salt and pepper.
Place turkey into a roasting pan. If you do not have a pan with a grate, use extra celery stalks as a "ladder" to keep turkey off bottom of pan.
Pre-heat oven to 475F - 500F depending on oven, and roast turkey at the high heat for 25-30 minutes. I always tuck wings and foil the drumstick ends. Set timer for first 30 minutes, then for 1 hour 30 minutes, after initial high heat session.
After 30 minutes, lower temp of oven to 350F, (do not forget this step!) Cook turkey for 10-15 minutes per pound, Save Label, and use a meat thermometer in thickest part of breast, remove bird at 161F. DO NOT cut into turkey for at least 15 minutes after removal from oven. Remove at correct temp and lightly cover, with foil tent or similar, until time to carve.
With the use of the brine and initial high heat there is no reason to baste. If you must baste, do it 15 min before completion with a compound butter and oil mix, not throughout entire roasting.
