You can use my pie recipe or you can use your own pie recipe…just follow the part about adding the cranberries.
- -
- FILLING:
- large Golden Delicious apples
- orange juice
- margarine
- cinnamon
- sugar
- whole berry cranberry sauce
- ice water as needed
- shortening
- PIE CRUST:
- flour
- salt
This will be as pretty and firm as store bought canned sauce and be much better. So good and so easy you will never buy canned again!
- bag cranberries washed
- boiling water
- sugar
My mother always made dressing this way…it is really pretty easy and always good. You can use turkey, chicken or duck necks and broth. Sometimes if I don’t have enough of my own broth I will use a can of prepared broth. When I have my husband’s family over I will 5 x’s the recipe.
- CORNBREAD:
- yellow cornmeal
- all purpose flour
- baking powder
- salt
- egg
- milk
- shortening or bacon grease melted
- -
- DRESSING:
- saltine crackers
- dry toast
- recipe cornbread
- margarine
- ribs celery diced
- livers
- onion quartered
- whole stems parsley
- salt & pepper to taste
- -
- garlic minced
- small bell pepper chopped
- eggs
- milk
- rubbed sage
- salt & pepper to taste.
- gizzards
- poultry necks
- BROTH:
My own concoction! A take-off on Pineapple Upside Down cake.
- Cool Whip if desired
- dried cranberries
- rum OR orange juice
- butter
- light brown sugar
- cinnamon
- yellow cake mix
- vanilla
- lemon or orange juice
“Antique Recipe”
- eggs beaten
- sugar
- white Karo syrup
- vanilla
- margarine melted
- pecans whole or broken pieces
- unbaked 10 inch pastry crust
I got the basic recipe for this from the “Good Eats” television program, Alton Brown. He had some ingredients that I knew my family did not like so I added and substituted items I thought my family would like making this my own.
- water
- -
- ice water
- white cranberry juice
- white wine
- ADDITIONAL BRINE INGREDIENTS TO BE ADDED LATER:
- -
- large sprig fresh rosemary
- ground ginger
- poultry seasoning
- black peppercorns
- light brown sugar
- kosher salt
- BRINE:
- -
- salt & pepper to taste
- whole stems parsley
- water
- VEGETABLE STOCK:
- -
- vegetable oil
- TURKEY:
- liquid from cooked turkey pan
- GRAVY:
- -
- -
- cornstarch
- salt & pepper to taste
- cooked giblets
- -
- page break
- water or broth as needed
- AROMATICS:
- fresh rosemary
- fresh sage
- large stems parsley
We make a double batch, bake in small bread pans, give as gifts! Freezes well.
YOU CAN SUBSTITUTE GRATED YELLOW SUMMER SQUASH … can’t tell the difference!
- eggs
- sugar
- vegetable oil
- vanilla
- pecans chopped
- cinnamon
- baking powder
- salt
- baking soda
Really pretty…makes 3 and freezes well or give one away. Great for Christmas morning!
- sugar
- salt
- eggs
- flour
- Minute Tapioca
- vanilla
- eggs
- each 8 ounce packages cream cheese softened
- FILLING:
- -
- lemon zest
- -
- GLAZE:
- bag powdered sugar
- vanilla
- butter or margarine melted
- warm water
- dry yeast
- sour cream
- milk as needed
- -
- DECORATIONS:
- large container candied red cherries
- green candied cherries
This is an old recipe from the ’70’s. This used to be my tried and true punch that I always made for Christmas Parties…but now I use the much easier “False Champagne” punch, recipe in this book.
- each 18 ounce can apple juice
- pineapple-orange juice
- pineapple-grapefruit juice
- cold ginger ale
This is easy and I use this often because it is so good…it is also easy to add to when you need more. Tip: Save one of your ginger ale bottles to pour any left over punch in for the next day.
- large frozen concentrated apple juice thawed