Hey guys...support this add-free site! *big grin* I need some T&T Thanksgiving recipes for

[mimi]

REC: Corn Pudding

from Martha Stewart

Serves 6 to 8

3 tablespoons unsalted butter, melted, plus more for dish
2 large eggs
2 cups whole milk
Pinch cayenne pepper
1/2 teaspoon freshly grated nutmeg
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/4 cup sugar
2 cups fresh corn kernels, cut from the cob

1. Heat oven to 350°. Butter a 1 1/2-quart casserole dish. In a large bowl whisk together eggs. Add milk, pouring in a steady stream while whisking. Add melted butter, cayenne, nutmeg, parsley, thyme, salt, sugar, and corn. Mix to combine.

2. Pour mixture into prepared dish. Place casserole dish in a deep roasting pan, and fill with boiling water until it reaches halfway up the sides. Place in oven, and bake, until set, 35 to 40 minutes. Serve immediately, or let set for up to 30 minutes at room temperature.

https://www.marthastewart.com/page.jhtml?type=content&id=recipe1915&contentGroup=MSL&site=living

 

[pat-nocal]

yum!

 

[pat-nocal]

double yum!

 

[mimi]

Thanks Cathy! I'm going to hang on to this one anyway.

 

[mimi]

Thanks Ann! Do you know how much is 1/3 bag of mini marshmallows, in cups?

 

[mimi]

Or if someone could tell me how big a bag of mini marshmallows is in the US. Thanks.

In Canada we have big bags, and little bags, and sometimes the common measurements of bagged, boxed or canned foods in Canada aren't the same as in the US. Thanks!

 

[mimi]

Thank you everyone! I am going to use 2-3 for the flyer & the rest for the Thanksgiving newsletter

if that is OK? Thanks again for your support!

 

[mimi]

Thanks Debbie! How many rolls does this make?

 

[mimi]

Thanks! Did you tweak it, Lin?

 

[mimi]

Thanks Heather! How many servings does this make?

 

[mimi]

Thanks Gail! What kind of dish (what size?) and how many servings does this make?

 

[mimi]

PS. Sorry about all the questions!

 

[dawnnys]

Have been MIA lately. Mimi, do you still need any more?

 

[CathyZ]

it's a winner, Mimi- and you can use canned creamed corn instead of fresh- it works well too.

 

[gailnj]

MiMi, I've used two different size dishes. 8x11.5x2" glass baking dish and a round 2 quart glass

casserole. It's about 10 servings.

 

[mimi]

Do you have a pie?

I did a whole page on pie items and would love a pie recipe for it.

 

[mimi]

I got this: in the US a "bag" of marshmallows is 10.5oz but in Canada it's 350g(=16 oz), so...

I once figured out for a diffrent recipe that 12 ounces of marshmallows equals 9 cups. So one ounce of mini marshmallows equals 3/4 cup. 1/3 of a 10.5-ounce bag is 3.5 ounces, or 2.625 cups. Whew! How about 2-2/3 cups of marshmallows, does that sound about right, Ann?

 

[dawnnys]

Sure. Rec: Paspberry-Peach Pie

Raspberry-Peach Pie

1 purchased graham cracker crust
1 cup raspberries
2 large, or 3 small, peaches
3/4 cup white sugar
2 1/2 Tbsps cornstarch
1/4 Tsp salt
1 cup water

Peel and slice peaches, and mash with raspberries. Combine with rest of ingreients, and in a saucepan, cook until thickened over medium heat. Pour into pie crust and chill for about 4 hours.

When chilled, cover top with whipped cream or a mixture of whipped and sour cream; serve cold, garnished with a sprig of mint if desired.

 

[mimi]

Wow, that sounds great.

Can you get fresh raspberries and peaches at Thanksgiving time? Here it's very hit or miss whether or not they'll have a certain out-of-season fruit imported from somewhere else. But then I'm always moaning and complaining about not being able to find anything! How about making this with frozen fruit, will it work?

 

[heather_in_sf]

I think it makes 6-8 - we usually have a bowl apiece with leftovers for the next day..

and there is just 4 of us. I like smaller sized soup recipes!