With Thanksgiving only one day away, most of us already have a favorite way to prepare our turkey, and a favorite recipe for the dressing/stuffing. However, the desserts are always a chance to try something new. I’ve found a couple I received from friends. I also received a letter from Sherry from Oakfield. She sent in a couple of her mom’s recipes. They sound great and I thought you might enjoy them after the leftovers are, well, left over. Thanks, Sherry. Your Mom sounds like a frugal and inventive cook. Have a great holiday and enjoy.
Sherry’s Ailamagoozla
Directions: In a greased casserole dish or bread pan, layer leftover turkey, mashed potatoes and stuffing. Repeat layers until pan is full. Reheat in 350 degree oven until heated through. Serve with reheated leftover gravy. Sherry says you can layer leftover vegetables, too, but not turnip — she says turnip is too strong for this dish. Yumm!
Impossible Pumpkin Pie
3/4 cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan, and set aside.
Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
No Sugar Apple Pie
3 tablespoons cornstarch
1 tablespoon ground cinnamon
12 ounces unsweetened apple juice concentrate
6 cups thinly sliced apples
1 recipe pastry for a 9 inch double crust pie
Directions: Preheat oven to 350 degrees F (175 degrees C).
Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
Pour into bottom crust and cover with top crust. Bake for 45 minutes.
Sherry’s Peanut Butter Cookies
1 cup sugar
1 cup Peanut Butter
1 beaten egg
Directions: Combine these three ingredients (yes, this is the complete recipe; there is not mistake) there is no flour. Mix well, place by teaspoonfuls on ungreased cookie sheets. Bake for 8 – 10 minutes in a preheated 350 degree oven. Remove from cookie sheets to wire rack to cool. They will be soft.
The recipes you send in are my favorites, I believe the County has some of the finest cooks in the Country and I thank you for your participation. Enjoy!!
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
See you next week! Susie Q
