Thanksgiving was wonderful - what was your biggest hit this year?...I'll start with the new ...

Love reading this thread! We went to the home of friends for Thanksgiving dinner..

and had a fantastic time. The hostess does all the cooking for this meat and potatoes gang (there was not a green thing on the table--unless you count creamed spinach!) But, I couldn't go empty handed so I decided I wanted to make wild rice. I mostly used this recipe, leaving out the chestnuts and adding in some mushrooms and toasted pecans. It was wonderful! Most of the crowd did not venture in but a few did, including the one vegetarian and they loved it.

http://www.cookinglight.com/entertaining/holidays-occasions/holiday-cookbook-sides-00400000030233/page9.html

 
Barbara, I made the Bourbon Pumpkin tart, except mine is Rum Pumpkin Tart. Bad experience with

bourbon in my long ago college years.

Tart is delicious! My pan was only 9.5 inches, so I used 75 percent of crust and filling by weight and half the streusel because we're not into really sweet desserts. With the extra crust and filling, I made a couple of 4" tartlets. I love the hint of orange in the crust. Did you make it again with the strained pumpkin? I had no problems with streusel sinking with canned pumpkin and I did use the regular whipping cream.

I'm wondering if I can successfully freeze some of it.

http://www.finecooking.com/recipes/bourbon-pumpkin-tart-walnut-streusel.aspx

 
Thanks! I don't know about pro, but I did feel happy--as though I studied hard and received an A. smileys/wink.gif

 
Try this one, Melissa - NEVER FAIL!

Easiest Ever Mix Crust (neverfail!)
Better Homes and Gardens Magazine

Makes two 9” crusts

1-3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2/3 cup shortening (Crisco)
1/4 cup cold water

In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with an electric mixer on low speed till ces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two. Roll as usual.

 
I can actually do the 3/2/1 ration one now, but all the little circles

is way too much rolling for my patience. Rolled out cookies make me insane too.

 
I can remember my dad saying )about a thousand times a day)

"Patience and perserverance are necessary for the fullfilment of the purpose!

 
The chocolate caramel tart actually elicited moans of delght!

And the pumpkin pie went down well, though I sent all the leftovers home with our friends. I'm still not a fan. We loved cheezz's corn pudding, even DH who usually doesn't like anything cornbread-related.

 
This is one I'd like to try - does it come out like the picture? The caramel filling is fairly firm?

And is the single tablespoon of creme fraiche really necessary?! It's expensive to buy a whole container for that little amount....maybe media crema would work??

 
I'd never buy cf for such a quantity. I'd just mix a dot of sour cream with heavy cream as that is

what I'd have on hand. I don't even bother to cook it for such a small amount.

 
We bought a fresh, local turkey for the first time and it was WONDERFUL.

I will never go back to frozen. Also, our blue hubbard squash was fantastic--a smooth, delicate flavor.

 
It comes out just like the picture!

But you have to keep it refrigerated or the caramel does start to ooze a little. After about 15-20 minutes on the table, I put it back into the fridge. And I used either sour cream or Greek yoghurt (can't remember) instead of the creme fraiche. Lat time I made it, I didn't have fancy salt, but this time I happened to have a small packet of fleur de sel, so I used that and it definitely did add an extra dimension. Also, for once, I did use a sugar thermometer, and I'm really glad I did, because I hate those endless seconds of looking at the caramel and wondering if it's brown enough. (That was after the first batch, when I left to do something else quickly and wasn't quick enough. 'Nuff said. )

Marg, I really like your idea of squeezing out the calories!

 
Most phobias can be traced to childhood. Let's go back and see..... (Cue eerie music)

AHA!! You watched the I LOVE LUCY episode where she decides to save money be baking her own bread.NO WONDER! She adds too much yeast and the dough grows and grows and grows. It not only gains volume it gains weight! She ends up with 50 pounds of dough on her hands. The loaf of bread gets so large in the oven it bursts open the door and pins her to the cupboards. It sure was funny, but no wonder it scared a whole generation away from bread baking.

My diagnosis: Lucy-Induced Loosely Deduced Post-Dramatic Yeast Disorder.

The cure: make some pizza dough or focaccia. You'll soon discover yeast is just an ingredient. And a really forgiving one. You can add more or less and all the difference it makes is the speed of the rising.

And if it starts to act up--punch it down!

 
Indeed. Equal amounts of sour cream and heavy cream are perfect in a pinch.

Less sour cream and more liquid cream if you have time to let it sit and thicken.

 
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