Honey and Orange Glazed Turkey
2 teaspoons dried sage
1 1/2 teaspoons salt
1 teaspoon coarse ground black pepper
12-14 pound turkey
1/2 cup butter, melted
1 large onion sliced
1 stalk celery, sliced
1 large carrot, sliced
1/2 cup orange juice
1/4 cup orange marmalade
1/2 cup GOLDEN BLOSSOM HONEY
3 cups
en broth
5 tablespoons vegetable oil
5 tablespoons flour
Preheat oven to 375°
Rinse turkey inside and out and pat dry.
In a small bowl combine the sage, salt and pepper. Sprinkle 1/2 the sage mixture inside the cavity, then combine the remaining mixture with the melted butter.
Place turkey in a large roasting pan and brush with some of the butter mixture. Scatter the onion, celery and carrot slices around the turkey and roast for 45 minutes.
Then baste the turkey with remaining sage butter mixture. Reduce the oven temperature to 350° and roast for 1 hour.
While turkey is roasting, combine the orange juice, marmalade and honey in a saucepan and simmer slowly about 15 minutes.
Brush with honey orange glaze. Continue roasting 1-1 3/4 hours basting occasionally. Transfer the turkey to a large platter.
Gravy:
Strain the juices in the pan into a 4 cup measuring cup. Skim off the fat and add enough
en broth to the cup to measure 4 cups. To make the gravy, heat 5 tablespoons vegetable oil in a large sauce pan. Add flour and cook until foamy, whisking constantly. Pour in the reserved pan juices and broth. Simmer and continue to whisk until thickened. Add salt and pepper to taste.
Cranberry Raisin Bread Stuffing
1/2 cup butter
2 cups onions, chopped
2 cups cranberries, coarsely chopped
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons dried rosemary
1/4 teaspoon dried sage
1 loaf raisin bread toasted and cut into cubes
1/2 cup orange juice
salt and pepper to taste
In a large skillet, melt butter. Add onions and saute until softened. Add cranberries, honey, rosemary and sage.
Cook approximately 3-5 minutes more, stirring constantly. Remove from heat. Place mixture in a large bowl. Add remaining ingredients and toss. Bake stuffing in a c***erole at 350° for 30 minutes covered. Remove cover and continue baking for 15 minutes.
Fresh Cranberry Walnut Relish
1 (12 ounce) package fresh cranberries
1 orange, peeled and seeded
1 cup raisins
1 cup walnuts
2/3 cups GOLDEN BLOSSOM HONEY
Place all ingredients in a food processor. Process until cranberries are chopped. Refrigerate overnight. Yields: 2 cups
Triple Layer Pumpkin Cake
Cake:
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup canned pumpkin (not pie filling)
1/3 cup sour cream
1/3 cup GOLDEN BLOSSOM HONEY
1 tablespoon vanilla
3/4 cup butter, room temperature
1 1/4 cups sugar
3 large eggs
Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Grease and lightly flour foil.
Combine the first six ingredients in a small bowl. In another bowl combine pumpkin, sour cream, honey and vanilla.
In a large bowl beat butter until fluffy. Add sugar. Mix well. Beat in eggs on at a time.
Add flour mixture alternating with pumpkin mixture. Spoon batter onto prepared pan.
Bake 25 minutes or until cake tests done. Let
in pan on a wire rack.
Icing:
2 (8 ounce) packages cream cheese, softened
2 cups confectioner's sugar
1/3 cup canned pumpkin
1/4 cup GOLDEN BLOSSOM HONEY
pinch ground nutmeg
1 cup whipping cream
Beat together first five ingredients until smooth. In a seperate bowl whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
To ***emble:
Divide
ed cake into three equal rectangles. Place one rectangle on a serving plate and spread one cup of icing on top. Top with remaining two rectangles icing each one. Use remaining icing to cover entire cake. Chill to set at least two hours.
Serves: 12-14
==============================================
*Gr***hopper® Cookie Fudge*
By: Keebler® Kitchens
Source: www.allrecipes.com
Fudge Shoppe® Gr***hopper® Cookies add chocolatey crunch and a hint of mint to this rich creamy treat.
Ingredients
1 (7 ounce) jar marshmallow creme
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 cup Keebler® Fudge Shoppe® Gr***hopper® Fudge Mint Cookies, chopped into small pieces (8 to 10
s per cup)
Directions
1 Line an 8X8-inch pan with aluminum foil. Set aside. In a large sauce pan, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 - 5 minutes, stirring constantly.
2 Remove from heat and stir in chocolate chips. Stir until the chocolate is melted. Stir in the crushed Gr***hopper® Cookies and vanilla. Pour into lined pan. Chill in refrigerator for 2 hours or until firm.
3 Cut into desired shapes or sizes. Serve at room temperature.
Use any sharp knife to chop
s into approximately 1/4 - 1/2 inch pieces. Or, if preferred, pulse
s in your food processor.
Makes 32 servings
.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._.: *~*:._.:*~*
Pumpkin Gratin Serves 8
Cheese pumpkins have light-brown or tan
skins and orange flesh. If you cannot find this variety, substitute a variety of orange squash, like butternut.
1 clove garlic, peeled and cut in half
1 tablespoon unsalted butter, plus more for dish 1/2 cup dried bread crumbs Salt and freshly ground black pepper
2 teaspoons chopped fresh flat-leaf parsley 5 pounds cheese pumpkin, peeled, seeded, and cut into 2-inch-long matchsticks
2 tablespoons fresh thyme leaves
3 tablespoons snipped chives
1 1/2 cups heavy cream
1/8 teaspoon ground nutmeg
1. Heat oven to 375º. Rub a 2-quart
gratin dish with garlic clove, and generously spread with butter. Set aside.
2. Melt butter in a small skillet over
medium heat. Add bread crumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.
3. In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.
4. In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Pour cream over pumpkin mixture.
5. Transfer gratin dish to oven, and bake 20 minutes. Remove from oven; stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven. 6. Turn on broiler. Sprinkle gratin with the reserved bread-crumb mixture, and broil until deep-golden brown, about 2 minutes. Serve immediately.
==============================================Tuna Tetrazzini
1/2 cup onion, chopped
1 tablespoon butter or margarine
1 (10-1/2 ounce) can condensed cream of mushroom soup
2/3 cup milk
1/3 cup Parmesan cheese, grated
1 (9-1/4 ounce) can tuna, drained
6 ounces medium noodles, cooked and drained
1 (3-ounce) (1/2-cup) can sliced mushrooms, drained
1/2 cup ripe olives, chopped
2 tablespoons parsley, snipped
2 teaspoons lemon juice
2 tablespoons Parmesan cheese, grated
Paprika
In a saucepan cook the onion in butter until tender but not brown. Add the soup, milk, and 1/3-cup cheese; heat and stir. Break the tuna in chunks; add the tuna and the next 5 ingredients to the soup mixture. Pour the mixture into a 2-quart c***erole dish. Sprinkle with the cheese and paprika. Bake at 375-degrees for 30 to 35 minutes. Serves: 6.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Lemon Ice Box Cake
1 box Duncan Hines Moist Lemon Cake mix
2 cans eagle brand milk
1 tub Cool Whip
1 cup lemon juice
Prepare the cake mix according to package directions. Grease and flour 2 layer cake pans. Pour the batter into pans and bake according to package directions. Set aside to
. To prepare the icing: In a mixing bowl combine the Eagle brand milk, Cool Whip and lemon juice. Mix well. Ice the cake and store in the refrigerator until ready to serve.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
90 Minute Dinner Rolls
2 to 2-1/2 cups unsifted flour
2 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup milk
1/4 cup water
2 tablespoons margarine
In a large bowl combine 3/4-cup flour, sugar, salt, and undissolved yeast. In a saucepan, heat the milk, water, and margarine to 120 to 130-degrees. Slowly add to the dry ingredients. Beat for 2 minutes at medium speed of an electric mixer. Add 1/4-cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough. Knead the dough on a floured surface for 2 to 3 minutes. Divide the dough into 12 equal pieces. Shape into balls. Place in a greased 8-inch round pan. Pour a 1-inch depth of boiling water into a large pan on the bottom rack of a
oven. Set the rolls on the rack above. Cover. Close the door and let the dough rise for 30 minutes. Uncover the rolls and remove the pan of water. Bake at 375-degrees for 20 to 25 minutes or until lightly browned. Remove from pan. Serve warm. Makes 1 dozen rolls.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Linear Mode
