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A fabulous recipe for Thanksgiving...Pumpkin Pound Cake topped with a Cream Cheese Glaze.
Pumpkin Pound Cake Recipe by Land O Lakes
www.landolakes.com/recipe/19440/pumpkin-pound-cake/
20 min
PREP TIME
2 hrs
TOTAL TIME
16
SERVINGS
Ingredients
POUND CAKE
3 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 1/2 cups Land O Lakes® Butter, softened
6 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin
3/4 cup milk
GLAZE
1 3/4 cups powdered sugar
4 ounces cream cheese, softened
3 to 4 tablespoons Land O Lakes® Half & Half
1 tablespoon Land O Lakes® Butter, softened
2 teaspoons vanilla extract
How to make
STEP 1
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.
STEP 2
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
STEP 3
Combine granulated sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
STEP 4
Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
STEP 5
Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.
A fabulous recipe for a Thanksgiving dessert...Pumpkin Pound Cake topped with a Cream Cheese Glaze.
Pumpkin Pound Cake Recipe by Land O Lakes
www.landolakes.com/recipe/19440/pumpkin-pound-cake/
20 min
PREP TIME
2 hrs
TOTAL TIME
16
SERVINGS
Ingredients
POUND CAKE
3 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 1/2 cups Land O Lakes® Butter, softened
6 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin
3/4 cup milk
GLAZE
1 3/4 cups powdered sugar
4 ounces cream cheese, softened
3 to 4 tablespoons Land O Lakes® Half & Half
1 tablespoon Land O Lakes® Butter, softened
2 teaspoons vanilla extract
How to make
STEP 1
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.
STEP 2
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
STEP 3
Combine granulated sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
STEP 4
Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
STEP 5
Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.
Because I’ve been known to eat a Thanksgiving meal that consists almost entirely of mashed potatoes and gravy, I replace the cream and some of the butter in the recipe with an aromatic garlic and chile infused broth that I cook the potatoes in, resulting in lighter mashed potatoes that are BIG on flavor. Get the recipe: recipes.jackiealpers.com/spicy-smoky-mashed-potatoes-gravy/
A Thanksgiving and Christmas classic... we have 2 suggestions. Try it on the rotisserie, and make sure to eat it more than twice a year. Delicious any time!
Get the recipe: photosandfood.ca/2018/09/25/rotisserie-thanksgiving-turke...
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This smoked chicken recipe is simple. I's juicy on the inside & crispy on the outside. So tasty! It's perfect as a Thanksgiving turkey alternative.
Recipes: photosandfood.ca/2016/10/02/smoked-chicken-the-alternativ...
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2 cups miniature marshmallows
2/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
Fall-colored decors or candy sprinkles
1/4 cup chocolate creamy ready-to-spread frosting (from 1-lb container), if desired
DIRECTIONS
1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.
2. Bake 16 to 20 minutes or until deep golden brown. Immediately sprinkle marshmallows evenly over warm base. Bake 1 to 2 minutes longer or until marshmallows just begin to puff.
3. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Sprinkle with chocolate chips, butterscotch chips and decors.
4. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle frosting over cookie pizza. Cut into wedges or squares.
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
INGREDIENTS:
1 whole turkey (12 lb), thawed if frozen
3 tablespoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
2 tablespoons real maple syrup or maple-flavored syrup
Fresh thyme sprigs, apricot slices and Rainier cherries, if desired
DIRECTIONS:
1. Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. On rack in shallow roasting pan, place turkey, breast side up.
2. In small bowl, mix thyme, salt, allspice, pepper and oil. Rub thyme mixture over turkey. Tuck legs under band of skin at tail (if present), or tie together with heavy string. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
3. Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 30 minutes longer.
4. In small microwavable bowl, microwave butter on High 45 seconds or until melted. Stir in maple syrup.
5. Cut band of skin or remove tie holding legs to allow inside of thighs to cook through. Brush turkey with butter-syrup mixture; roast uncovered 20 to 30 minutes longer, brushing with butter-syrup mixture again after 10 minutes.
6. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with thyme sprigs, apricot slices and cherries.
INGREDIENTS:
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso® chicken broth (from 32-oz carton)
DIRECTIONS:
1. In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
2. In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
3. Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
Ingredients:
1 Florida Osceola turkey
3 Florida oranges, halved
1 cup Florida honey
2 cups Florida orange juice
2 lemons, halved
2 limes, halved
1-2 gallons warm water
4 cups ice
1 ½ cups sea salt
Fresh herbs (such as sage, rosemary, and thyme)
2 dried bay leaves
1 stick unsalted butter, room temperature
Butchers twine
Sea salt and fresh ground pepper, to taste
Preparation:
Brine
In a large container or cooler, prepare brine by combining warm water, orange juice, 1 ½ cups sea salt, honey, bay leaves and fresh citrus. Whisk until the honey and salt are dissolved and add ice to cool the mixture. Place the turkey in the brine for 12-24 hours. Keep cool by storing in the refrigerator, or if using a cooler continually add ice to keep cold. To cook, remove the turkey and dry the skin thoroughly. Discard used brine.
Osceola Turkey
Preheat oven to 350 degrees. Using your hands or a barbeque brush, cover turkey with softened butter. Generously season the outside and inside of the bird with salt and pepper. Place fresh herbs inside turkey and tie legs together with butcher’s twine (this will ensure turkey cooks even). Roast for 2 ½-3 hours, basting every 30 minutes, or until a digital food thermometer reads 160 degrees. Remove from oven and allow to rest for at least 20 minutes before carving.
“Fresh” tip: Brines are versatile! Experiment by using different combinations of herbs and spices. Brines can be used with poultry and pork products to enhance flavor.
Recipe and photo courtesy of Fresh From Florida in partnership with the FWC.
INGREDIENTS:
1 cup Green Giant® Frozen Cut Green Beans
1/2 cup uncooked instant rice
3 tablespoons margarine or butter
1 3/4 cups water
3 1/2 cups herb seasoned cubed stuffing mix (from 14-oz. pkg.)
2 cups chopped cooked turkey
1/2 cup sweetened dried cranberries
2 green onions, sliced
1 (10 3/4-oz.) can condensed 98% fat-free cream of celery soup with 30% less sodium
DIRECTIONS:
1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. In large saucepan, combine green beans, rice, margarine and water. Bring to a boil. Add stuffing mix. Stir in turkey, cranberries, onions and soup; mix well.
2. Spoon into sprayed baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
3. Bake at 375°F. for 30 minutes. Uncover; bake an additional 10 to 15 minutes or until top is light golden brown and edges start to bubble.
4 cups cranberries
.5 cup honey
.5 cup granulated sugar
1 cup water
1 cinnamon stick
1 bay leaf
1 orange peel (i used the peel from a little satsuma mandarin)
in a large saucepan, bring sugar / water to a boil.
add honey, cinnamon, bay leaf, return to boil.
add cranberries, reduce heat, stir until the cranberries burst open.
simmer 10 minutes. turn off heat and cover.
once the sauce is room temperature, remove the bay leaf, remove the cinnamon stick, remove the orange peel, transfer to another container and chill in fridge.
copyright © 2006 sean dreilinger
view recipe: cranberry sauce - _MG_6075 on a black background.
Ingredients:
2 cups cooked Florida wild turkey meat, diced or shredded
1 ½ cups Florida green beans, cooked until tender crisp
1 ½ cups Florida sweet corn, cooked and cut off the cob
1 cups carrots, cooked
1 cup brown gravy (homemade or store bought)
2 cups mashed potatoes (homemade or store bought)
Sea salt and fresh ground pepper, to taste
Preparation:
Preheat oven to 350 degrees and spray a baking dish with quick release spray. Beginning with the turkey and in a layering fashion, spoon each ingredient over the next, finishing with the mashed potatoes (the order of ingredients is discretionary except for the turkey and mashed potatoes). Bake 30 minutes until the mashed potatoes are golden brown. Serve warm.
Fresh From Florida food fact: Sheppard’s Pie traditionally uses lamb meat as the protein. When any other meat is used, it is referred to as Cottage Pie.
Recipe and photo courtesy of Fresh From Florida in partnership with the FWC.
Ingredients:
2 Florida wild turkey thighs (skin removed)
5 Florida tomatoes, diced small
½ cup Florida bell pepper, diced small
½ Florida onion, diced small
2 tablespoons tomato paste
1 cup chicken or vegetable broth
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
3 tablespoons cilantro, roughly chopped
½ cup heavy cream
1 teaspoon curry powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon turmeric
Oil, for cooking
Sea salt and fresh ground pepper, to taste
Preparation:
Preheat a large pan to medium-high heat and add 1 teaspoon oil. Season the turkey thighs with salt and pepper and sear on both sides. Remove from pan and set aside.
Reduce heat to medium and add 1 teaspoon oil. Sauté bell peppers and onion for two minutes, then add garlic and ginger. Sauté for one more minute. Stir in tomato paste and mix well. Next add all the dry spices and stir until fragrant, about 30 seconds. Add the tomatoes (do not drain) and broth, stirring to combine. Place the turkey thighs in the sauce. Bring to a boil then reduce to simmer and cover for two to three hours (cook time will depend on size of turkey thighs). Stir every thirty minutes. Add stock or water if liquid evaporates or gets low. When meat is tender and ready to serve, stir in heavy cream and cilantro. Serve over noodles or rice.
Fresh From Florida food fact: Tikka Masala is an Indian dish traditionally served with chicken as the protein. We have adapted this recipe to use Florida wild turkey.
Recipe and photo courtesy of Fresh From Florida in partnership with the FWC.
Ingredients:
2 cups cooked Florida wild turkey meat, diced or shredded
2 Florida potatoes, diced small
½ cup Florida bell peppers, diced small
¼ cup Florida celery, diced small
½ sweet onion, diced small
4 eggs
1 garlic clove, minced
2 tablespoons parsley, finely chopped
2 tablespoons oil, for cooking
Several dashes hot sauce (optional)
Sea salt and fresh ground pepper, to taste
Preparation:
Add diced potatoes to a large pot and cover with water. Boil until tender then drain and set aside to cool. Preheat a large sauté pan to medium-high heat and add 1 tablespoon of oil. Sauté bell peppers, celery, onions and garlic for 3 minutes. Add another tablespoon of oil, the cooked potatoes and sauté until brown and crisp. Add cooked turkey meat, season with salt and pepper and stir to combine. Add hot sauce if desired. Remove from heat onto a large serving platter.
Using the same pan, fry eggs to desired doneness and season with salt and pepper. Serve over warm turkey hash. Sprinkle with chopped parsley.
Recipe and photo courtesy of Fresh From Florida in partnership with the FWC.
Ingredients:
2 cups cooked Florida wild turkey meat, diced or shredded
1 sweet onion, thinly sliced
6 strips bacon, cooked and crumbled
1 cup Monterey jack cheese (or your favorite), grated
8 small flour tortillas
2 tablespoons butter
Sea salt and fresh ground pepper, to taste
Preparation:
Shred or dice the turkey meat and set aside. Preheat a large buttered sauté pan to medium heat. Cook onions for 10 minutes or until caramelized. Remove and set aside. Using the same pan add one tablespoon of butter. Build the quesadilla by layering in the following order: flour tortilla, grated cheese, caramelized onions, bacon, turkey, more cheese then cover with another tortilla. Brown on both sides until cheese is melted. Serve warm with sour cream and guacamole.
Recipe and video courtesy of Fresh From Florida in partnership with the FWC.
Ingredients:
1 ear Florida sweet corn, kernels removed
3 cups cornbread, crumbled
1 pound ground sausage
¾ cup carrots, chopped fine
¾ cup celery, chopped fine
1 medium onion, chopped fine
2 tablespoons fresh herbs (such as parsley, thyme, sage)
1 tablespoon all-purpose seasoning (your favorite)
1 egg, beaten
1 cup vegetable broth
Sea salt and fresh ground pepper, to taste
Preparation:
Preheat oven to 350 degrees. Preheat a large cast iron skillet (or other oven-safe pan) over medium-high heat. Brown sausage then add in carrots, celery, onion, all-purpose seasoning, fresh herbs and sauté for 5 minutes or until vegetables begin to soften. Remove from heat and pour mixture into large bowl. Add crumbled cornbread and toss to combine. Add vegetable broth until mixture is moistened. Taste and adjust seasoning with salt and pepper if needed before adding the beaten egg. Pour back into cast iron skillet and bake for 45 minutes or until golden brown. Serve warm.
Recipe and photo courtesy of Fresh From Florida in partnership with the FWC.
Ingredients:
3 cups cooked Florida wild turkey meat, diced or shredded
½ cup Florida bell pepper, diced small
½ cup carrots, grated
2 scallions, chopped
1 teaspoon fresh ginger, minced
1 tablespoon fresh cilantro (or parsley), finely chopped
½ cup mayonnaise
2 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon Sriracha (optional)
Sea salt and fresh ground pepper, to taste
Preparation:
In a small bowl combine the mayonnaise, soy sauce, toasted sesame oil, fresh ginger and siracha. Season with salt and pepper, set aside. In a large bowl mix together the turkey meat, bell peppers, carrots, and scallions. Add the mayonnaise mixture and stir to combine. Sprinkle with fresh cilantro or parsley. Store in refrigerator until ready to serve. Serve over your choice of salad greens, such as arugula or spinach.
Recipe and photo courtesy of Fresh From Florida in partnership with the FWC.
It's the countdown to Thanksgiving Day in the US...I'm practice baking.
Well, that's my story...
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