Gather up the ingredients so you can gobble up the goods! It’s Thanksgiving week and you’ve got planning to do. Need some last-minute ideas or additions to your menu? We’ve got some awesome (and unique!) recipes perfect for this year’s festive feast.
the goods:
Johnnie Gabriel’s Pumpkin Bread
ingredients:
4 cups all purpose flour
2/3 teaspoon baking powder
2 ¼ teaspoons baking soda
1 ½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon ginger
½ teaspoon allspice
5 eggs
3 ½ cups sugar
3 cups pumpkin
1 1/3 c. oil
3/4 cup cold water
directions:
1) In a large bowl, sift all dry ingredients together. In another large bowl, beat eggs well, add the sugar to the eggs and combine.
2) Add the pumpkin, the oil, and the water, again beating well to thoroughly combine.
3) Add the dry ingredients to the egg mixture and mix well.
4) Spray 3 – 9” X 5” pans with a nonstick spray, filling about 2/3 full.
5) Bake at 325 degrees for 1 hour. Yield: 3 – 9×5 loaves
This recipe is from the kitchen of Johnnie Gabriel. This tasty bread is sure to be a hit!
Maple-Ginger Glazed Carrots
ingredients:
4 pounds carrots, cut diagonally into 1/4-inch-thick slices
1/4 cup water
1 tablespoon grated peeled fresh ginger
3 tablespoons margarine or butter
1/3 cup dark pure maple syrup (such as grade B)
1 tablespoon cider vinegar
Salt and pepper
Chopped fresh parsley leaves for garnish
directions:
1) Preheat oven to 350 degrees F.
2) Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.
3) Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
4) In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
5) Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
6) Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
7) Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.
This recipe and many more Thanksgiving-themed recipes can be found on Good Housekeeping’s website.
Johnnie’s Frozen Raspberry Pie
ingredients:
2 pre-baked 9” deep dish pie shells – baked according to manufacturer’s directions, or 2 homemade pie shells
1 – 10 oz. package of frozen raspberries, partially thawed
2 egg whites
1 cups and 1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon Framboise – a liqueur (optional)
¼ cup sliced, buttered and toasted almonds
directions:
1) In a large mixing bowl, combine the thawed berries, egg whites, 1 cup of sugar, lemon juice and almond extract and beat at a high speed for 15 minutes. During this time, scrape down the sides with a spatula. The volume of the mixture will increase greatly.
2) In a medium size bowl, whip the cream with the 1 tablespoon sugar, vanilla and Framboise. If not using the liqueur, add another splash of almond extract.
3) Fold almonds and whipping cream into raspberry mixture.
4) Spoon into pie shells and freeze.
5) Remove from freezer 30 minutes before serving. Yield – 2 pies
This recipe is from the kitchen of Johnnie Gabriel– a refreshing break from the traditional heavy holiday pies, developed by Alexis Edwards Amaden from The Whitlock Inn.
Have a favorite holiday dish you’d like to share with the rest of us? Post it in the comments below! We’d love to hear about your tasty Thanksgiving cuisine!
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