- 3/4 cup all-purpose flour, (spooned and leveled)
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
Author: Martha Stewart
One Of The Definitive Desserts Of Fall, Apple Crisp Is Easy And Economical. Test Kitchen Tip: Empire, Gala, Or Braeburn Apples Are Especially Good In This Recipe.
Number Of Ingredients: 9Steps:
- Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
- In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
- 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
- 1 recipe (2 disks) Basic Pie Dough for Apple Pie
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Author: Martha Stewart
Baking A Pie From Scratch Takes A Little Patience, But Watching Your Friends And Family Enjoy The Results Makes It All Worthwhile.
Number Of Ingredients: 8Steps:
- Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
- Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
- Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
- Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
- With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
- To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
- With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.
- Dough for single-crust pie
- 6 cups chopped peeled tart apples (about 6 medium)
- 2 tablespoons butter, melted
- 2 tablespoons sour cream
- 4 teaspoons lemon juice
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter
Apple Crumb Pie
Desserts , Dessert , Bake , Thanksgiving , Apple , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Pies , Apple Pie Recipes , Pie , Food Processor , Fruit , Walnut , Cinnamon , Bon Appétit
Author: Taste Of Home
I Often Brown The Topping For This Special-occasion Pie Under The Broiler To Give It Extra Eye Appeal. Watch It Carefully, Though, Because You Don't Want To Burn Thanksgiving Dessert! It's A Fitting Finale For Any Festive Meal.
Yield: 8 servings.
Number Of Ingredients: 13Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.
Calories 426 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 225mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
- 8 tablespoons (1 stick) butter
- 4 large onions (about 2 3/4 pounds), halved, thinly sliced
- 1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
- 3 tablespoons chopped fresh thyme
- 5 cups canned low-salt chicken broth
- 3 teaspoons chopped fresh sage
- 1 1/3 cups wild rice (about one 8-ounce package)
- 1 1/4 cups long-grain white rice
- 1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
- 3/4 to 1 cup chopped fresh Italian parsley
Wild Rice Stuffing With Wild Mushrooms
Yield: Makes 8 to 10 servings
Number Of Ingredients: 10Steps:
- Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
- Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
- 1 1/2 cups canned chicken broth
- 3/4 ounce dried porcini mushrooms, rinsed under cold water
- 1 1/4 cups wild rice, rinsed under cold water
- 1 teaspoon salt
- 1 1/2 bay leaves
- 3 tablespoons butter
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 2 garlic cloves, minced
- 3/4 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 9 medium crimini or button mushrooms, sliced
Wild Rice With Wild Mushrooms
One Surprise To Europeans Who Settled The Plains Was The Abundance Of Wild Mushrooms, Including Morels, Chanterelles, And Other Varieties Familiar From Home. Free For The Picking, The Mushrooms Were Hung On Strings And Dried, Providing A Winter's Worth Of Eating. Wild Rice (actually A Grass Seed) Is A New World Native That Combines Well With The Earthy Mushrooms The French Cèpes.
Yield: Makes 6 servings
Number Of Ingredients: 12Steps:
- Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
- Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
- Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.
- 1 1/4 cups all-purpose flour, plus extra for rolling and dusting
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 5 tablespoons butter, cut into 1/2-inch cubes and frozen
- 1/4 cup plus 2 tablespoon cultured buttermilk
- 1/4 teaspoon pure almond extract
- 1 large egg white
- 3 tablespoons confectioners' sugar
- 3 tablespoons finely ground almonds
- 2 teaspoons melted butter
- 1/4 teaspoon pure almond extract
- 3 firm, ripe pears, such as Anjou or Bartlett
- 2 tablespoon fresh lemon juice
- 1 1/2 teaspoons grated lemon zest
- 3 sheets parchment paper
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 2 teaspoons butter, cut into small bits
- Confectioners' sugar for dusting
Dessert , Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Dairy , Egg , Food Processor , Fruit , Winter , Self , Healthy , Christmas , Citrus , Nut , Broil , Chill
Yield: Makes 8 servings
Number Of Ingredients: 24Steps:
- Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
- Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
- Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
- Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.
- 1 cup (2 sticks) butter, room temperature
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 8 small yams (red-skinned sweet potatoes)
Whole Roasted Yams With Maple-allspice Butter
Yield: Makes 8 servings
Number Of Ingredients: 6Steps:
- Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
- Preheat oven to 375°F. Lightly pierce potatoes all over with fork. Set potatoes directly on oven rack; bake until tender when pierced with skewer, about 1 hour. Cut cross in top of each potato. Using oven mitts to protect hands, squeeze potatoes gently in from sides, forcing crosses to open. Spoon 1 tablespoon butter into each potato. Serve, passing remaining butter separately.
- 2 1/4 cups milk
- 1 1/2 vanilla beans
- 135 grams sugar (2/3 cup), divided
- 6 large egg yolks
Food & Cooking , Dessert & Treats Recipes , Dessert , Thanksgiving , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Milk/Cream , Dairy , Egg , Wheat/Gluten-Free , Bon Appétit , Sauce , Quick & Easy , Condiment/Spread , Christmas , Chill , Valentine's Day , Vanilla
Author: Martha Rose Shulman
There Is A French Expression That I Love - Péché Mignon, Or A Harmless "little Sin," And This Sweet, Fragrant, Egg Yolk-rich, Vanilla Seed-flecked Custard Sauce Is Mine. I Serve It With Everything From Crumbles To Chocolate Cake To Trifle, The Ultimate Crème Anglaise Dessert. Make Sure To Have A Digital Thermometer Handy When You Make It, So You Can Heat The Mixture To Just The Right Temperature Without Worrying About The Eggs Curdling. You Will Also Know When They Custard Sauce Has Cooled Sufficiently.
Yield: Makes about 2 2/3 cups
Number Of Ingredients: 4Steps:
- Place 2 cups milk in a saucepan. Using the tip of a paring knife, split vanilla beans down the middle and scrape seeds into milk. Add pods to milk and bring to a simmer. As soon as it reaches a simmer (you will see bubbles breaking along the edges of the pan), turn off heat, cover pan tightly with plastic wrap and let it sit for 20 minutes. Remove pods and scrape them with the blunt edge of the knife so any residual seeds go into the milk. Set aside saucepan with milk.
- Fill a large bowl with ice cubes and place a medium bowl on top of the ice. Set a strainer over the medium bowl, and set aside.
- In another bowl, combine egg yolks and half the sugar and beat for about 30 seconds. Beat in remaining 1/4 cup milk.
- Add remaining sugar to vanilla-infused milk in pan and, using a heatproof rubber spatula, stir for 10 to 20 seconds so sugar doesn't stick to bottom of pan. Bring mixture back to a simmer over medium heat while continuing to stir. When sugar has dissolved and milk comes to a simmer, turn off heat. Place bowl with beaten egg yolks next to saucepan, with a towel coiled around the bottom to keep it steady, and whisk in two-thirds of the hot milk. Whisk mixture back into saucepan.
- Place saucepan back on low heat. Using a rubber spatula, stir constantly and everywhere until you feel the mixture starting to thicken. (Stirring in a figure eight helps assure that your spatula touches the entire bottom of the pan.) Place a thermometer in the pan and continue to stir constantly until temperature reaches 165 to 180 degrees. Lift spatula from saucepan with some sauce on it and run your finger down the middle. It should leave a canal.
- Immediately strain mixture into the clean, dry mixing bowl set over ice. Tap strainer to get all of the custard sauce. Stir mixture for a few minutes, then once in a while, until it has cooled to 60 degrees (it should take 20 minutes or less). You can also cool it in the freezer, stirring every few minutes, if you don't have enough ice on hand. Once cool, transfer to a container, cover tightly and refrigerate until ready to use. It will keep in the refrigerator for 2 days.
@context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 48 milligrams, Sugar 27 grams
- 1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
- 2 tablespoons olive oil, divided
- 2 pounds sweet Italian sausage, casings removed, divided
- 1 stick unsalted butter, cut into pieces
- 3 medium onions, chopped
- 4 large celery ribs, chopped
- 5 garlic cloves, minced
- 4 large eggs, lightly beaten
- ¾ cup heavy cream, divided
- ½ cup turkey giblet stock or reduced-sodium chicken broth
- 1 cup grated Parmigiano-Reggiano (2 ounces)
- ½ cup coarsely chopped flat-leaf parsley
- Special Equipment
- 4-qt shallow ceramic or glass baking dish
Italian Sausage And Bread Stuffing
Author: Gina Marie Miraglia Eriquez
Italian Sausage And A Heap Of Parmesan Cheese Lend Signature Flair To The Easy Thanksgiving Dressing Recipe.
Yield: 8 servings
Number Of Ingredients: 14Steps:
- Preheat oven to 350°F with rack in middle. Generously butter baking dish.
- Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
- Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
- About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
- Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 1 cup granulated sugar
- 1/4 cup (packed) dark brown sugar
- 2 1/2 teaspoons ground cinnamon
- 10 sheets frozen phyllo pastry, thawed (each about 13x18 inches)
- 1/4 cup fresh lemon juice
- 2 1/2 pounds Gala apples, preferably small (about 6)
- Special equipment:
- A 9" pie pan (not deep dish), pastry brush, mandoline
Layered Apple Pie With Phyllo Crust
Author: Anna Stockwell
It's All About The Layers And Ruffles In This Dramatic Seasonal Pie.
Yield: Makes 1 (9") pie
Number Of Ingredients: 9Steps:
- Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
- Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
- Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
- Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
- Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
- Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15-20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
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