A Thanksgiving Pictorial and Two Recipes

Amy, Molly, and Me in the kitchen.


Annabelle and Jack relaxing.


The mantel that Amy put together.


Jack doing the carving.


Jack's Sweet Potato Lovin'. From Cooking Light, November, 2006.

Yield

16 servings

Ingredients

• Potatoes:
• 2 1/4 pounds sweet potatoes, peeled and chopped
• 1 cup half-and-half
• 3/4 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• Cooking spray
• 
  Topping:
• 1 1/2 cups miniature marshmallows
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 1/2 cup chopped pecans, toasted

Preparation

Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Molly hearts mashes potatoes!


Jonathan takes on my Gingered Pumpkin Pie. Recipe from Cooking Light, November, 2001.

Yield

8 servings (serving size: 1 wedge)

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 10 gingersnap cookies
• 2 tablespoons sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons chilled butter, cut into small pieces
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 (15-ounce) can unsweetened pumpkin
• 1 (12-ounce) can evaporated fat-free milk
• 1 large egg
• 3 large egg whites

Preparation

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

Jack, Annabelle and I had a great Thanksgiving. Thank you Molly and Amy for hosting!