Abigail's Thanksgiving Dinner Recipes

 

Thanksgiving dinner recipes and ideas for your table. Roast turkey recipes,
Baked hams, vegetarian turkey, brussel sprouts, squash, sweet potato pie,
Native Indian Posole and pumpkin pies and more Thanksgivng day desserts to choose from.
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Giving Thanks

For the hay and the corn and the wheat that is reaped,
For the labor well done, and the barns that are heaped,
For the sun and the dew and the sweet honeycomb,
For the rose and the song and the harvest brought home--
Thanksgiving! Thanksgiving!

Author Unknown

THE THANKSGIVING TURKEY

Turkey Roasting Essentials

  • A LARGE ROASTING PAN.
  • VEGETABLE OIL AND BUTTER, SALT AND PEPPER.
  • A TOWEL. You will have greater luck with the drumstick clamp if you grasp it and the slippery turkey with a towel.
  • AN INSTANT-READ THERMOMETER. This is your most important tool. With this, you don't need a roasting chart or a clock. Read the facts on the dial. If you don't have one, get one.
  • A TURKEY LIFTER. You will have to lift the turkey out. The best turkey lifter looks like snow chains but acts as a sling. Two strands of metal chain-link lie on the bottom of your roasting pan with handles draped over the side of the pan. The turkey rests on top of the sling. You simply grasp both handles and heave. This device will put an end to burned hands, greasy potholders and lost drumsticks.
  • FOIL. For great-looking turkeys, lay a sheet of loose foil over the bird halfway through cooking time. Make it loose, or you'll steam the bird you're attempting to roast. Also, you may need to wrap foil booties around the drumsticks so they don't get dry and crunchy.
  • BULB BASTER, OPTIONAL. Makes basting easy, but begs the question about basting at all. New thinking discourages basting. Basting causes streaking through the skin's sheen. Turkey skin is so thick that basting really can't penetrate it. Basting only keeps the cook busy.
  • A STRAINER.For straining clear juices for gravy.
   

Thanksgiving Roast Turkey Recipes

Roast Turkey / Chestnut Stuffing

1 x 12 lb Turkey
1 x Chestnut filling recipe (as follows)
1/2 c Butter
1/4 c Flour
Salt

Dress and clean turkey and fill with Chestnut Stuffing.
Cream together the butter and flour and rub the legs,
wings, and breast with the mixture.

Place in oven (400-F) for 15 minutes. Season with salt.
Reduce the heat to 350-F and finish roasting
for 3-1/2 hours or until tender.

Chestnut Dressing

Boiling water
1 1/2 lb French chestnuts
1/3 c Butter Salt and pepper
1 c Dry bread crumbs
1/2 c Milk, scalded

Pour boiling water over chestnuts and let stand 5 minutes;
remove skin with fingers and a knife.
Cook nuts about 1/2 hour in boiling salted water.
Drain, mash and add butter and seasonings.
Pour milk over crumbs and add to nut mixture.
Mix well, stuff turkey.

 

Roast Turkey with Corn Bread Stuffing

1 12 to 16 lb Turkey, fresh preferred
1/4 lb Butter
1/2 lb Salt pork,thinly sliced

CORN BREAD STUFFING

2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1 Onion,medium,minced
1/2 c Butter
2 Egg yolks
1 1/4 to 1 1/2 c Turkey stock
Salt
Pepper

TURKEY STOCK

Turkey giblets+neck & wings
3 c Water
1/2 Onion,small,sliced
1/2 Garlic clove
1/2 Bay leaf
1/8 ts Basil,crumbled
1/8 ts Rosemary,crumbled
1/8 ts Thyme,crumbled
1/8 ts Salt

TURKEY GIBLET GRAVY RECIPE

1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Turkey giblets,cooked,chopped
Salt
Pepper

Preheat oven to 425'F. Cut butter into very thin slices; place in freezer to harden while you prepare bird. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling.

Starting at the breast, separate the skin from the meat by working your fingers between them. Slice your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in place. It will sag a bit but it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while preparing stuffing.

Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes before bird is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks. Place turkey on its side on rack in shallow open roasting pan.

Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer. Lower temperature to 325'F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from pan, for about 3-1/2 to 4 hours, or until juices run yellow - no longer pink - when thigh is pierced with a fork.

Roast turkey breast side up for the last 15 minutes of cooking time. (Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan bgins to burn, add a few tablespoons of water.) Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all drippings in pan for gravy.

CORN BREAD STUFFING RECIPE

Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.

Saute celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.~ Makes approximately 3 quarts, or 12 cups.

TURKEY STOCK

Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.

TURKEY GIBLET GRAVY

Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.

Drunken Turkey Recipe

1 x 12 lb Turkey
2 lb Mixed dried fruit
1 c Golden raisins
4 ea Granny Smith apples,
4 ea Oranges, juice from
1 cn (92.5 oz) chiles chipotles
3 c Tequila
3 c Grand Marnier
2 ea Sticks unsalted butter -cut into 1-inch wedges

Preheat oven to 325F. Rinse turkey and pat dry inside and out. Set aside.

Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit.

Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine remaining tequila and Grand Marnier.

Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours.

Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.

Vegetarian "Turkey" with Stuffing

5 lb Firm tofu

Dressing Mixture

Onion, chopped fine
1 And 1/3 cup celery, diced (about 4 stalks)
1 c Mushrooms, finely chopped
3 To 4 cloves garlic, minced
1/4 c Sage (may use 1/8)
2 ts Marjoram
2 ts Thyme
1 ts Winter or summer savory
Salt and pepper to taste
1 ts Rosemary
2 ts Celery seed
1/4 c Soy sauce or tamari
3 c Pepperidge Farm Herb Stuffing

BASTING MIXTURE

1/2 c Toasted sesame oil
1/4 To 1/3 cup soy sauce or Tamari
2 tb Miso
2 tb Orange juice
1 ts Mustard of choice

Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.

Start the stuffing. Saute' the onions, celery and mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well.

After the 3 hrs remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly.

Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of another 1 pound of tofu, and place on each side of the "turkey". Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400F for about 1 hour.

Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden. Remove from oven and use rest of basting mix.

Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce. Tastes good Leftover in sandwiches or plain.

 

 

THE THANKSGIVING HAM

 

Baked Ham Recipes

Baked Country Ham - Martha Stewart

14 lb Uncooked smoked ham
1 c Brown sugar
1/2 c Dry sherry
1/4 c Honey
1/4 c Dijon mustard

Preheat oven to 300F. Put ham, fatty-side up, in a foil-lined metal baking pan. Cover with foil and bake for 3 hours. Combine remaining ingredients. Remove ham from oven.

Carefully trim away all but 1/8-inch of fat. Score with a sharp knife in a diamond pattern, making cuts 1/8-inch deep and one inch apart. Pour excess fat from pan.

Line pan with new foil, and put ham in pan. Spoon glaze over ham and bake for 20 minutes. Raise oven temperature to 325F, and glaze again. Bake an additional 20 minutes. Glaze once more and bake 15 minutes. Cool before carving into thin slivers.

Apricot Glazed Ham

7 lb - 9 lb Half of smoked bone-in -butt or shank ham
25 Whole cloves
1 cn 12-oz. apricot nectar
1/2 c All fruit apricot preserves

Place oven rack in lower third of oven. Heat oven to 325F. Remove rind from ham if still attached. Score top or fatty side of ham in 1" diamond pattern. Using wooden pick, pierce hole in Left of each diamond; insert clove.

Place in shallow roasting pan; pour nectar over. Cover with foil. Bake in lower third of 325F oven 1.1/4 hours, basting every 20 minutes. Increase oven temperature to 400F. Remove foil. Bake, basting occasionally, another 30 minutes or until internal temperature registers 140F on instant-read thermometer.

Remove ham to platter; let stand 20 minutes before slicing.

Meanwhile, in small saucepan, bring preserves to boiling; cook 2 mins. Spread over top of ham. Slice. Serve or cool slightly, refrigerate and serve chilled.

Easy Glazed Ham Recipe

4 lb Boneless, fully-cooked Smoked ham half
1/2 c Water

JALAPENO HAM GLAZE

1/2 c Jalapeno jelly
1 tb Fresh cilantro, chopped
1 tb Fresh lime juice

ORANGE-SPICED HAM GLAZE

1/2 c Orange marmalade
2 tb Honey mustard
1/4 ts Ground allspice
1/8 ts Ground red pepper

GINGERY PINEAPPLE GLAZE

2 tb Rice-wine vinegar
2 cl Garlic, crushed
2 ts Fresh ginger, finely chopped
12 oz Pineapple preserves
1 tb Dry mustard
1 ts Cornstarch
1/4 c Water

Do not preheat oven. Place ham (straight from refrigerator) on rack in shallow roasting pan. Insert meat therometer into thickest part of ham. Add water. Cover pan tightly with foil, leaving therometer dial exposed.

Roast in a 325F oven for 19 to 23 minutes per pound or until meat thermometer registers 135F.

Meanwhile, prepare desired glaze. Remove foil and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when thermometer registers 135F. Let ham stand 10 minutes.

DIRECTIONS FOR JALAPENO HAM GLAZE: In a 1-cup glass measure, combine jalapeno jelly, cilantro and lime juice. Cook on high in a microwave oven for 45 seconds to 1 minute or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes of cooking. Makes 1/2 cup.

DIRECTIONS FOR ORANGE-SPICED HAM GLAZE: In a small bowl, combine orange marmalade, honey mustard, allspice, and red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup.

DIRECTIONS FOR GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small saucepan, combine vinegar, garlic, and ginger. Cook 3 minutes over low heat. Add preserves and dry mustard; cook 5 minutes, stirring occasionally. For glaze, spoon 1/4 cup pineapple mixture over ham 20 minutes before end of cooking time. For sauce, dissolve cornstarch into water; add to remaining pineapple mixture. Cook and stir 1 minute or until thick and bubbly. Serve with ham. Makes 1/4 cup glaze and 1 cup sauce.

 

 

Thanksgiving Day Vegetable Dish Recipes

Baked Carrots Recipe

18 Carrots, small
1/3 c Butter
1/2 c Sugar
1 ts Salt
1/3 ts Cinnamon
1/3 c Boiling water

Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 350F oven 1 1/2 hours.

Brussel Sprouts in Pecan Sauce

1 lb Brussel sprouts; trimmed
3 tb Butter; unsalted
1/4 c Pecans; chopped
Salt and pepper to taste

Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.

Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.

Festival Corn Salsa Recipe

1 c Fresh corn kernels, cooked (or used canned)
1 Ripe papaya, peeled, seeded -and cut into 1/4" dice
1/3 c Finely diced red onion
2 Ripe plum tomatoes, seeded -and finely diced
1 1/2 ts Finely minced garlic
1 tb Freshly grated lime zest
1/4 c Fresh lime juice
1/3 c Chopped fresh cilantro

Any salsa is best when served fresh. If it isn't convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. It sparkles!

In a large bowl, combine all ingredients except cilantro. Toss together. Refrigerate, covered, for up to 2 hours. Just before serving, toss with cilantro. Yield: about 4 cups.

Acorn Squash with Cranberry Stuffing

Yield: 4 Servings

1 lb Acorn squash
1/2 sm Onion -- finely chopped
1 Celery rib -- finely Chopped
1/4 ts Salt
1/8 ts Pepper
1/4 ts Allspice
1/2 Apple -- cored and diced
2 tb Apple juice -- divided use
1/2 c Cranberries -- fresh or Frozen
1/2 tb Raisins
1 tb Brown sugar
1 sl Bread -- torn into pieces
1/2 tb Nuts -- coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350F oven or until tender when tested with a fork.

Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 tb apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 tb apple juice; cook until cranberries pop.

Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. A few drops of almond extract may be added. Sprinkle baked squash with salt and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375F.

Posole (Native American Thanksgiving) Recipe

2 lg Cans of hominy
3 or 4 cans of vegetable broth or stock
2 green chiles (roasted And peeled)
1 lg onion, diced
4 large carrots, diced
4 stalks of celery, diced
Salt and pepper to taste
1/2 ts Each oregano, garlic, cumin
1 tb Chile powder
2 tb Fresh cilantro, minced

Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the thick stew stage.

Serve posole with cornbread and a crisp green salad. If you wish to add pork or ham, or chunks of turkey. If you want a little more color in the stew, you could throw in some kernel corn.

 

Sweet Potato Pie with Bourbon Cream Sauce

2 c Sweet potatoes, drained
4 tb Margarine,melted
3 ea Eggs
1 c Sugar
1 ts Cinnamon
1/4 ts Grated nutmeg
3/4 c Milk
1 ts Vanilla
1 ea 9" pie shell, baked
1/4 c Chopped pecans

Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla.Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes.

Sprinkle pecans over surface of pie. Rotating midway through cooking,microwave on 70 % (medium high) 6 to 8 minutes or until Left no longer jiggles. Top with Bourbon Cream Sauce. (recipe follows)

Bourbon Cream Sauce Recipe

3/4 c Half and half cream
1/2 c Milk
4 oz Pk instant French vanilla or vanilla pudding mix
2 tb Bourbon or rum

In a mixing bowl, whip together cream, milk, pudding mix and bourbon. Refrigerate until slightly thickened. Serve with sweet potatoe pie. Makes 1 1/2 cups.

 

 

Thanksgiving Desserts Recipes

 

Pumpkin & Praline Pie

Prepared pie pastry for 2 - 9 or 10" pie (single crust)

PUMPKIN FILLING

1/2 c Sugar
1/2 c Light brown sugar
1 tb Flour
1 tb Bitters, optional
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ea Egg,slightly beaten
2 tb Butter
1 cn Pumpkin puree (29 oz)
1 cn Evaporated milk 12 oz
1/4 c Sweet milk
1 c Water

PRALINE

4 tb Butter, softened
2/3 c Light brown sugar
2/3 c Pecans, coarsely chopped
Whipped cream or whipped topping

PUMPKIN FILLING: Mix sugar, light brown sugar, flour, bitters, if desired, cinnamon, ginger, salt, nutmeg and cloves in a large bowl. Stir in egg; set aside. Melt butter in a large skillet over low heat. Add pumpkin puree; simmer, stirring occasionally, until puree thickens slightly, about 10 minutes. Gradually, stir hot pumpkin puree into the sugar mixture. Stir in evaporated milk, sweet milk and 1 cup water.

PRALINE: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside.

ASSEMBLE AND BAKE: Bring dough to room temperature. Working with one disk at a time, place on a floured surface. Using half of the remaining 1/4 cup flour, roll into a 13" circle, 1/8" thick. Transfer and fit dough into a 9" deep dish pie pan; trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork.

Preheat oven to 450F. Freeze pie shells for 10 minutes. Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly, about 10 minutes; cool slightly. Reduce oven temperature to 400F.

Pour half the pumpkin filling into each crust; smooth the top of each with a spatula. Bake until pumpkin filling in each pie pan is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Makes 2 - 9" pies. Top with whipping cream or whipped topping, if desired. Garnish with whole pecans.

So Easy Pumpkin Pie

1 1/3 c Pumpkin; cooked & pureed
1 1/3 c Condensed milk (Eagle Brand)
1 Egg
1/2 ts Salt
1 1/4 ts Cinnamon, ground
1/2 ts Nutmeg, ground
1/2 ts Ginger, ground
1/4 ts Cloves, ground
1 c Water, hot

Beat all ingredients together. Pour into a 9-inch pastry shell. Bake at 375F for 55 to 65 minutes.

Pumpkin Cheesecake

CRUST

3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg

FILLING

1 c Cream cheese (8 oz)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves

GARNISH

Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" spring form pan. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving.

Cranberry Trifle with Pumpkin Butter Cake Recipe

PUMPKIN CAKE

1 3/4 c All-purpose flour
1 1/4 c Sugar
2 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 ts Salt
1/3 c Softened butter
2/3 c Milk
1 Egg
1/3 c Milk
1/2 c Pumpkin puree

Directions: Mix the dry ingredients. In a large bowl cream butter and sugar, add 2/3 cup milk and dry ingredients, beat for 2 minutes. Add 1 egg and additional 1/3 cup milk, beat 2 minutes. Fold in 1/2 cup Pumpkin Puree. Pour into greased 9 inch cake pan. Bake in 375F oven for 35 minutes or until toothpick inserted into Left comes out clean. Cool on cake rack.

CRANBERRY COMPOTE

1 12-oz bag fresh or frozen - cranberries
3/4 c Sugar
1 tb Orange-flavored liqueur
1 tb Grated lemon zest

Cook over medium heat until berries break down and sauce. Set aside.

1 Envelope unflavored gelatin
1/4 c Cold water
6 Egg yolks
1/3 c Sugar
1/4 ts Salt
1 c Milk
2 1/4 c Whipping or heavy cream
1/4 c Brandy (optional)
Raspberry preserves (optional)

In a small saucepan, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.

In medium bowl, combine egg yolks, sugar and salt. With wire whisk, beat mixture until very thick.

In small saucepan, heat milk just to boiling point; whisk in egg mixture. Cook egg mixture over low heat, whisking constantly, until mixture thickens like a light custard. Remove from heat; stir in gelatin.

Transfer mixture to a large bowl; stir in prepared cranberry compote; chill until mixture mounds, about 1 hour.

Whip heavy cream; reserve 1/2 cup for garnish. Fold remaining cream into cranberry mixture. If desired, sprinkle cake with brandy, then spread with preserves.

To assemble, split cake into 2 layers place one cake layer into the bottom of a 3-quart glass bowl, then spoon on half of the cranberry mixture. Top with remaining cake layer, then spoon on remaining cranberry mixture. Garnish with reserved whipping cream.

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