THANKSGIVING PUNCH -
Thanksgiving Punch Ingredients: 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar, 4 cups pomegranate juice, 4 cup pineapple juice, 6 cups ginger ale. Directions: Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1-1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and stain. Mix this syrup with 4 cups pomegranate juice, 4 cups pineapple juice and 6 cups ginger ale. Serve over ice.
ROASTED CARROTS WITH THYME - Thank you Chef Stan
Always a favorite that's easy to do, these carrots are roasted in a high temperature oven until caramelized and tender-crisp - a cooking method that intensifies their flavor, brings out their natural sweetness, and preserves nutritional value. You can also make them ahead of time and reheat in the oven when ready to serve.
Roasted Carrots with Thyme Ingredients: 2 pounds fresh carrots, peeled, 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried) Directions: Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Slice the carrots on the diagonal about 1-1/2 inch thick. Make sure all pieces are approximately the same size to ensure even cooking. Combine the carrots, olive oil, salt, pepper and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast -- stirring once mid-way through -- until nicely caramelized and tender, 20-25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Serves 4.
SWEET POTATO PECAN CRISP - Thank you Caleb's grandmother
Sweet Potato Mixture Ingredients: 3 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch chunks, 1/4 cup (1/2 stick) unsalted butter, melted, 3/4 teaspoon salt, 1/2 up packed light brown sugar, 1/8 teaspoon nutmeg Topping Ingredients: 1/4 cup (1/2 stick) unsalted butter, 1 cup packed light brown sugar, 1/3 cup flour, 1 cup pecans, coarsely chopped, 1/4 teaspoon cinnamon Directions: Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20-25 minutes. Drain and let cool. In the meantime, make the topping. Melt the butter in a small pan over low heat. Off the heat, add the brown sugar, flour, and cinnamon. Mix until well combined. It should look a little lumpy. Stir in the chopped nuts. In a large bowl, mash the sweet potatoes with a large fork until very smooth. Add the remaining sweet potato mixture ingredients and mix well. Place the sweet potato mixture in a 2-quart baking dish. Spread the topping evenly over the sweet potato mixture and bake for about 40 minutes or until the topping is nicely browned. Let cool slightly before serving.
"It's not pie Thanksgiving desserts!"
BUTTERSCOTCH - BANANA TRIFLE - Thank you Rachael
Layer up a super simple, no-bake treat ... especially if your family members like butterscotch!
Butterscotch - Banana Trifle Ingredients: 1-1/2 cup whole milk, 1/3 cup all-purpose flour, spooned and leveled, 6 large egg yolks, 5 tablespoons unsalted butter, 3/4 cup packed dark brown sugar, 1 teaspoon Kosher salt, 1-1/2 cup half-and-half, 2 teaspoons pure vanilla extract, 6 medium ripe bananas (about 2 pounds), 1 tablespoon fresh lemon juice, 1 (1 pound) loaf pound cake cut into 3/4 inch cubes, 2 cups sweetened whipped cream, banana chips and broken toffee candy, for garnish. Directions: Fill a large bowl with ice, top with a medium bowl and a fine-mesh sieve. Whisk together milk, flour, and egg yolks in a separate bowl until smooth. Melt butter in a medium saucepan over medium heat. Stir in sugar and salt as you cook, whisking constantly, until sugar is foamy and melted, 2 to 4 minutes. Remove from heat and let cool 2 minutes. Whisk in half-and-half and milk mixture. Return pot to medium-low heat and cook, whisking constantly, until pudding thickens, 6 to 8 minutes. Remove from heat. Stir in vanilla. Strain into prepared bowl. Let pudding stand, stirring occasionally, until chilled, 20 to 30 minutes. Peel bananas, and cut into 1/4 inch thick slices. Toss with lemon juice. Place one-third of cake and bananas in a trifle bowl; top with 2/3 cup pudding. Repeat two more times. Top with sweetened whipped cream. Cover and chill at least 4 hours and up to 24 hours. Serve garnished with toffee candy and banana chips.
PUMPKIN PECAN BREAD PUDDING - Thank you Laura
Drizzle (or better yet, pour) sweet bourbon sauce on this pumpkin pecan bread pudding for the ultimate fall treat. Bread Pudding Ingredients: cooking spray, 3/4 cup pure pumpkin puree, 2 large eggs, 1 cup milk, 1/2 cup heavy cream, 1/2 cup packed dark brown sugar, 4 tablespoons unsalted butter, melted, 1 teaspoon ground cinnamon, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon kosher salt, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 7 cups day-old brioche cut into 1-inch cubes, 1/2 cup pecan halves roughly chopped. Bourbon Sauce Ingredients: 1 cup granulated sugar, 1/2 cup heavy cream, 1 tablespoon bourbon Directions: Preheat oven to 350 degrees with the rack in the middle position. Grease an 8-by-8 inch baking dish. Make bread pudding by whisking together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger, and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes. Make bourbon sauce by combining sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color, 12 to 15 minutes. Remove from heat and carefully add cream and bourbon, stirring until smooth and creamy. Serve pudding with sauce alongside.
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