Have you ever done something for someone or given someone something and then not hear one word of thanks or appreciation? If you have, then you know how it makes you feel. I know that none of us are ever thankful enough for the many blessings that come our way each and every day. I often see that meme that goes around about “what if you had to do without everything tomorrow that you failed to be thankful for today?” That is something to think about isn’t it? While I certainly cannot presume to know the mind of Jesus, I cannot help but think that on the day He cleansed the ten lepers and only one of them came back to say “thank you,” I cannot help but think there was great disappointment in His heart when he asked, “But the other 9--where are they?” Food for thought.
Thanksgiving is almost here. I always am asked to run the “special” baked turkey recipe, so look for it. I have also included several diabetic recipes this time because I know there is always a need for them. We truly have much to be thankful for, and I hope you have a blessed Thanksgiving with family and friends.
Billie Doty’s Apple Cranberry Streusel Pie
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups whole, fresh cranberries
1/3 cup butter or margarine
Place in crust. Top with Streusel Topping. Bake 400° until top is golden and filling is bubbly. May need to cover with foil to avoid browning too fast. May also use frozen cranberries. Don’t under-cook. Top should be somewhat crunchy.
Streusel Topping for Pie:
3/4 cup flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/3 cup margarine
Mary Hart’s Oatmeal Scotchies
Richard’s Note: Mrs. Hart was a cook of noted excellence from North Carolina, and her recipes are real treasures.
2 cups unsifted flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter, soft
1 & 1/2 cups firmly packed brown sugar
1 Tbs. water
1 (11 oz.) pkg. butterscotch morsels
1/2 tsp. orange extract.
Heat oven to 375. Combine dry ingredients. Combine butter, sugar, eggs and water then beat until creamy. Gradually add the flour mixture. Stir in the oats, morsels, and extract. Drop onto greased cookie sheets. Bake for 10 to 13 minutes. (Note: When I baked these, I used parchment paper on my pans and did not have to grease the pan.)
Richard’s Note: When I first learned about this recipe, I thought it was the craziest thing I had ever heard of. But I finally got the nerve to try it, and I must say it works. It is very essential, however, to have a roasting pan that has a tight-fitting lid. I also cover it well and seal it with heavy duty foil before putting the lid on. I have made turkey like this many times. Lately, though, I have been using 21 to 22-pound birds and have not tried it with one that size because my roaster is not that large. If you are not up for trying this recipe, go ahead and roast your bird the usual way. There are always very specific instructions on the turkey wrapper. By the way, this recipe is published in Bell’s Best Cookbook, a wonderful cookbook put out by the Telephone Pioneers of America.
1 turkey (any size)
3 stalks of celery
Salt and pepper, to taste
1 large onion
1 apple, whole
Preheat oven to 475° about 9 or 10 p.m. the night before you are planning your feast. Place turkey in a tightly covered roaster pan with the onion, apple and celery. Add one quart of warm water. Bake one hour at the high temperature. Turn oven off, but do not open the door. Leave all night. In the morning your turkey will be golden brown and you’ll have plenty of broth for dressing and gravy, and the most tender and juicy turkey you ever tasted. (NOTE: It is important that your roaster closes tightly.)
The night before you plan to make your dressing, make a skillet of cornbread, but do not let it get too brown. To make the dressing, crumble the cornbread and maybe a couple slices of bread or left over biscuits. Chop an onion, size to taste, two or three stalks of celery chopped fine. Some people like to add a chopped bell pepper. Add salt and pepper to taste. Season with sage and thyme. Add enough turkey broth to moisten really well. Taste and adjust seasonings. Add a couple eggs, somewhat beaten. You can also add a can of cream of chicken soup. Pour into a lightly greased pan or casserole dish and bake until done, usually about 30 minutes. Some people like to add chopped boiled egg to their dressing. For a nice variation, add a pint of oysters cut up to your cornbread dressing. They add a richness without the actual taste of oysters. You can hardly go wrong making dressing because it is mainly adding to the cornbread base as much or as little of what ever you want to put into it and then baking it.
Plantation Sweet Potatoes
3 cups mashed cooked sweet potatoes
1 cup sugar
1/2 cup melted butter or margarine
2 eggs, well beaten
1 tsp. vanilla
1/3 cup sweet milk
Mix together and put into a buttered baking dish or into orange shells. Top with the following:
1 cup brown sugar
1 cup nuts, chopped
1/2 cup flour
1/3 cup margarine or butter
Mix and sprinkle on top and bake for 25 minutes at 350°.
Good Broccoli Casserole
2 pkgs. broccoli, chopped (Cook as directed then drain well)
2 eggs beaten
3/4 cups mayonnaise
1 & 1/2 Tbs. minced onions or onion flakes
1 can cream of mushroom soup
1 cup sharp cheese, grated
Buttered bread crumbs
Combine all ingredients except the cheese and the buttered crumbs. Mix well and place in lightly buttered casserole. Top with sharp cheese and buttered bread crumbs. To make the bread crumbs: Melt three-fourth stick butter in skillet and add crumbs from about five slices of bread. NOTE: I usually just use commercial bread crumbs though because the recipe is rich enough as is.
Yellow Squash Casserole
6 tender yellow squash
1/4 cup chopped onion or one medium onion chopped
1 cup milk
2 Tbs. butter
Salt and pepper to taste
1/2 cup cracker crumbs
1/2 cup cheese, grated
Wash and slice the squash and the onion and cook together until tender but not mushy. Drain. Mash and add butter and cheese, stir until the cheese is melted. Beat egg and milk together. Add squash and onion mixture, cracker crumbs and mix well. Pour into greased baking dish and bake at 400° until set and slightly brown. Add a little paprika to the top to finish off if you wish.
Miss Marchie’s Russian Tea
1/2 gallon water
4 cups sugar
8 to 10 whole cloves
2 to 3 cinnamon sticks ( do not substitute)
8 tea bags
Bring the above to a boil and let steep a while to extract flavors. Then remove the solids from the liquid. Then add the following:
1 quart orange juice
1 can unsweetened pineapple juice
Juice from one lemon.
Serve hot or cold.
Quick, Easy, Good Cranberry Relish
1 large orange, quartered with peel
1 lb. cranberries
1 & 1/2 cups white sugar
1/2 cup apricot preserves
1 (8 oz.) can crushed pineapple, drained
2 Tbs. lemon juice
Finely chop the orange in a food processor. Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes. Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled. Note: Whatever cranberry relish recipe you use, try adding a little almond flavoring. It makes a world of difference.
No Fuss Pineapple-Cranberry Relish
1 (20 oz.) can crushed pineapple drained
2 (16 oz.) cans whole cranberry sauce
1/2 cup chopped walnuts
1 (16 oz.) pkg. frozen strawberries, thawed and drained
In a large bowl mix together and chill overnight before serving.
Unlike most pecan pies, this one does not require corn syrup. Prep Time: approx. 15 Minutes. Cook Time: approx. 40 Minutes. Ready in approx. 1 Hour 5 Minutes. Makes 1 (9-inch) pie or eight servings.
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
1 Tbs. all-purpose flour
1 Tbs. milk
1 tsp. vanilla extract
1 cup chopped pecans
Preheat oven to 350°. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-inch pie shell. Bake in preheated oven for 10 minutes at 400°, then reduce temperature to 350° and bake for 30 to 40 minutes, or until done.
Note: A nice change from the traditional cranberry sauce.
2 (3 oz.) pkg. cherry flavored gelatin mix
1 (16 oz.) can whole cranberry sauce
1 (20 oz.) can crushed pineapple with juice
1 (8 oz.) pkg .cream cheese
1 cup chopped pecans
1 Tbs. mayonnaise
Drain crushed pineapple and save one-fourth cup of the juice. Dissolve gelatin in two cups of hot water. Stir in cranberries and crushed pineapple. Pour one-half of the mixture in a bowl and leave at room temperature, set the other half in the refrigerator until firm. In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.
Hot Spiced Cranberry Cider
Make some memories with the aromas of cinnamon, clove and lemon, mingled with hot apple cranberry cider. If desired, float a fresh lemon slice in each cup.
2 qts. apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 & 1/2 tsp, whole cloves
1 lemon, thinly sliced
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
Diabetic Pumpkin Pie
1 (16-oz.) can solid-packed pumpkin or 2 cups (480 g) cooked pumpkin
1/3 cup brown sugar substitute
2 & 1/2 Tbs. granulated sugar
1/2 cup liquid egg substitute
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
12 oz. evaporated skim milk
1 (9-inch) unbaked pastry shell, prechilled
Preheat oven to 425°. In a large bowl, whisk together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350° and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean. Let cool before serving. Garnish as desired (Makes 12 servings)
145 calories (32% calories from fat), 6 g protein, 5 g total fat (0.5 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 85 mg sodium
1 carbohydrate (1 bread/starch), 1 fat
Diabetic Holiday Pineapple Cheesecake
Graham Cracker Crust:
Butter-flavored cooking spray
14 double graham cracker cookies, finely crushed (1 cup)
2 Tbs. butter, melted
1/2 cup non-fat buttermilk
1 slice white bread
1/3 cup part-skim ricotta cheese
1 large egg
2 Tbs. natural vanilla
6 packets sweetner or equivalent
1/4 cup water
1 (12 oz.) can crushed pineapple, packed in natural juice, well drained
To prepare crust: Preheat the oven to 350°. Lightly coat a 9” pie pan with cooking spray. In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling. To prepare filling: In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple. Bake for 45 minutes, until set. Cool in refrigerator. (Note: The filling can be baked without the crust.)
Per serving (with crust):
190 calories (38% calories from fat), 5 g protein, 8 g total fat (3.9 g saturated fat), 24 g carbohydrate, 1 g dietary fiber, 51 mg cholesterol, 212 mg sodium
1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat
Yield: 36 servings
1 (3 oz.) box any flavor sugar-free gelatin
8 oz. light cream cheese
1 pkg. D-Zerta topping, whipped as package directs
2 cups graham cracker crumbs
22 packets Sweet n’ Low
7 Tbs. margarine, from sticks
Dissolve gelatin in one cup warm water. Set aside to cool. Mix together six packages Sweet n’ Low and graham cracker crumbs. Add melted margarine. Press two cups of crumb mixture firmly into 9x13 pan. Reserve rest for top. Cream 16 packages Sweet n’ Low with cream cheese. Stir in prepared whipped topping. Pour mixture over crust and sprinkle with remaining cracker crumbs. Chill three to four hours. Also freezes well. Makes 36 squares—37 calories per square.
Diabetic Orange Marmelade
2 Seville oranges
2 cups water
1/2 oz. powdered gelatin for every 1 cup pulp
8 saccharin tablets
Cut the rind from the oranges and lemons, being careful to remove no white pith with the rind, and chop it. Cut up the pulp. Place it in a preserving pan with the rind and two cups water. Boil gently for about 30 minutes, testing carefully. Cook until the pulp and rind are tender. Add saccharin. Add the gelatine dissolved in a little of the hot syrup. Remove from heat. Bottle while still hot. Cover at once. (Note: Do not make large quantities as this will not keep unless sterilized.)
Diabetic Banana Pudding
2 or 3 bananas
1 large box banana cream sugar-free pudding
1 large container Cool Whip®
1 box Murray sugar-free vanilla wafers
Mix pudding as directed on box adding about one-half cup more milk. Mix in half of the Cool Whip. Place a layer of wafers in bottom of dish. Slice bananas and place on top, then add some of the pudding mixture. Repeat layers. Spread the remaining Cool Whip on top. Refrigerate at least two hours before serving.