Grandmother's Famous Cranberry Bread

This recipe comes from a beloved children's book, Cranberry Thanksgiving by Wende and Harry Devlin. When we were growing up, we had both Cranberry Thanksgiving and Cranberry Christmas, both books bright and artful. Lovely pictures, good stories, and...recipes in the back! I loved this cranberry bread so much. As soon as we figure out what's happened to our oven, I will be making some!

Maggie is a young girl living with her grandmother, and if memory serves, they make Grandmother's famous cranberry bread to share with their neighbor, Mr. Whiskers. Take it from me, this bread is delicious. And if you ever run across one or more of these books, please buy one to share with your children. Or send to me, until I can figure out what happened to our old copies!

Grandmother's Famous Cranberry Bread

2 cups sifted all-purpose flour

1 cup sugar

1 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

¼ cup butter

1 egg, beaten

1 teaspoon grated orange peel

¾ cup orange juice

1 ½ cups light raisins

1 ½ cups fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees F for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cook on a wire rack.

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread. (I believe I always made all cranberry bread)

Happy Thanksgiving!

Now is the time! I started in the kitchen on Monday, with six of reddquilter's pie crusts. Shell and I have been discussing and salivating over our delicious menus, and we've decided to share them with you. We each posted our Thanksgiving menus and recipes.

We'd like to know:

What did YOU have for Thanksgiving?
How many people did you serve?
What is your favorite dish?
And as always, please share your recipes!

*If you're a Bad Girl, please post your menu (and recipes in separate posts). If you're a guest here, feel free to leave your menu in a comment (with links to your recipes!).

As for me, you can find my Thanksgiving menu here. We served 10 people, including 4 kids. It's very difficult to choose just one favorite dish, between the turkey, classic dressing, pies...I'm going to say the luscious Maple Pecan Pie. Follow the menu links to the recipes!

You can find Shell's Thanksgiving menu here.

We'd love to know what you had!

And, be sure to comment and let us know what you think of everyone's menus!

Maple Pecan Pie

At long last, here is our Maple Pecan Pie recipe. It is a variation of Pecan Pie from the amazing The Best Recipe cookbook. Number One prepares this pie every Thanksgiving. It is perfectly crunchy and delicious. Number One says we are going to try making the pie with walnuts next time. Also, this is a bit labor-intensive, but worth it, and Number One says it just gets easier every time. In other words, practice makes perfect!




Maple Pecan Pie
More liquid than corn syrup, maple syrup yields a softer, more custardlike pie. Toasted walnuts can be substituted for pecans.

1 prebaked pie shell
4 tablespoons unsalted butter, cut into 1-inch pieces
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 cup maple syrup
1 1/2 cups pecans (6 ounces), toasted and chopped into small pieces

1. Adjust oven rack to middle position and heat oven to 375 degrees.

2. Partially bake pie shell. Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights over foil. Bake, leaving foil and weights in place until dough dries out, about 17 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. For partially baked crust, continue baking until lightly golden brown, about 9 minutes more.

3. Meanwhile, melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup. Return bowl to hot water; stir until mixture is shiny and hot to the touch, about 130 degrees. Remove from heat; stir in pecans.

4. As soon as pie shell comes out of oven, decrease oven temperature to 275 degrees. Pour pecan mixture into hot pie shell.

5. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

Creamy Mashed Potatoes

You may have already seen this recipe on the internets, (it's a Ree Drummond recipe) but I'm posting it here because it's a great one. Not only are the mashed potatoes creamy and fabulous, but you can make them one or two days ahead of time, which is a lifesaver when you're planning on a house overflowing with company.

I am making my mashed potatoes Wednesday, as soon as I empty and load the dishwasher for the trillionth time. They will be all ready to heat up Thursday for dinner, and I'll be able to relax just a bit more.

Mashed Potatoes

5 pounds Russet or Yukon Gold potatoes
1 1/2 sticks (3/4 cup) butter
1 8-ounce package cream cheese, softened
1/2 to 3/4 cup half and half
1/2 to 1 teaspoon Lawry's Seasoning Salt
1/2 to 1 teaspoon black pepper

Peel and cut the potatoes into a large dice. Add potatoes to a large pot of water and bring to boil. Cook for 30 to 35 minutes, or until potatoes are done. When cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost (but not quite) fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add butter, cream cheese and about 1/2 cup half and half. Mash together. Add more half and half if needed. Add about 1/2 teaspoon of Lawry's Seasoning Salt and 1/2 teaspoon black pepper, stir well, then taste and adjust seasonings if necessary. (I use about 1 teaspoon of Lawry's and just 1/2 teaspoon freshly ground pepper).

Stir well and place in a large baking dish. If you are going to serve them the same day, follow instructions below for baking to make sure they're nice and hot.

To Make Ahead (one to two days in advance): Allow to cool, then place a few more pats of butter over the top of the potatoes. Cover and refrigerate. Remove potatoes from the refrigerator about 2 to 3 hours before serving time, to allow them to come to room temperature. Bake as directed below.

To Bake: Bake in a 350 degrees F oven and heat until butter is melted and potatoes are warmed through, about 20 to 30 minutes.

Shell's Thanksgiving 2008

So for the first time in forever, I did NOT travel to either my parents or the in-laws for Thanksgiving! I'm very excited!!! This was my first Thanksgiving dinner and I think I did a pretty good job.

There was a small group this year... just the 4 of us. 2 adults and 2 kids under 5. M 4-year old was in charge of the center piece. Nice, eh? See below for our menu and links to the individual page. Everything was great and we are all now in tryptophan heaven.

To start off..

Warm Brie with Apricot Preserves

Main Course & Sides..

Brined Herbed Turkey Breast

Stuffing (Follow instructions on box... sorry.)

Mashed Potatoes

Sweet Potato Crisp

Orange Scented Green Beans

Cranberry Sauce

Warmed Rolls (picked up from Whole Foods... not bad)

And for dessert..

Pumpkin Pie with Whipped Cream

Min's Thanksgiving Menu, 2008

Hors d'Oeuvres:

Homemade Boursin*

Chicken Liver Pâté*

Festive Holiday Ham & Cheese Ball

Crackers and Baguette

Tortilla Chips and Roasted Salsa

Relish Tray: a variety of pickles and olives

Main & Sides:

Garlic- and Herb-Studded Turkey

Classic Dressing

Mashed Potatoes

Gravy

Green Salad

Steamed Green Beans

Warm Rolls

Cranberry Sauce*

Desserts:

Maple Pecan Pie

Fresh Pumpkin Pie

Classic Greenmarket Apple Pie
-at the last minute, we decided not to make this pie.
We simply ran out of time...but we had more than enough desserts!

Maple Walnut Pie*

Pear Pie

Pumpkin Cheesecake with Ginger Cream Topping*


Beverages:

A variety of wines

Rum drinks

Water

Lemonade

* indicates a new recipe we've never tried before...I'm not afraid!

~~~~~~

We are so excited for our Thanksgiving celebration this year! Our little family of four will be joined by Number One's mom, my dear friend from the stone age (preschool through high school), and some of our "town" friends including three (possibly four) adults and two kids in addition to ours. A total of 7 or 8 adults and 4 kids.

We are transforming our shell-of-an-addition into our Candlelit Feasting Area...follow the link for pictures! Of course I am making the majority of the dishes ahead of time (as if you didn't already guess!) I have delegated the salad, some of the appetizers and the green beans.

Sunday: mix pie crusts
Monday: make pate'; prepare extra gravy
Tuesday: prep some ingredients for Wednesday (possibly make a pie or cheesecake)
Wednesday: mix Boursin, make potatoes; assemble dressing; and PIES.
Thursday: Turkey; heat potatoes, dressing, gravy; bake rolls.

Sweet Potato Crisp

This is a family recipe from my husband's side of the family.  They make it every Thanksgiving and Christmas.

3-cups of cooked, mashed sweet potatoes (baked them for an hour OR peel, quarter and boil for 20 minutes or until tender) About 3 good sized potatoes work well.

1 1/4 cups sugar

2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

1/2 cup soft butter (1 4-oz stick)

3 eggs

topping

1/2 cup soft butter (1 4-oz stick)

3 cups crushed cornflakes

1/2 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 400 degrees.

Beat the eggs until lemon colored.  Put potatoes, sugar, baking powder, vanilla, salt and butter into a big bowl and mix well.  Put the mixture into a buttered baking dish and bake for about 20 minutes or until set.  

While the potatoes are baking, make the topping.  Put everything into a bowl and mix well.

Remove potatoes from  oven and cover with topping.  Return to oven for about 15 minutes.    

Serves 4-6

Orange Scented Green Beans

These were pretty good.  I thought the orange would be a little more aromatic but it wasn't.  All in all, a very good green bean recipe.  I got this from Rachel Ray at www.foodnetwork.com.

Peel of one orange

1-lbs of trimmed green beans

1-Tbs butter

Salt

1 1/2 Tbs fresh chives, snipped

Fill a pan with 2 inches of water and bring to a boil.  Add orange peel and beans.  Cook 5-6 minutes until tender but still bright green with a little snap to them.  Drain and return to pan.  Toss with butter and chives then place in serving dish.  Garnish with the orange peel.

Serves 4-6.

Brined Herbed Turkey Breast

I decided to try to brine the turkey this year  I've never done it before and it's supposed to make the meat really tender and juicy.  It did!  It was delicious!  I only had 4 people for Thanksgiving so I just used a 6-lbs turkey breast and still have a ton leftover.  You could also do this with a larger whole turkey.  This recipe came from Emeril Lagasse off of www.foodnetwork.com but I altered it a bit. 

Brining solution:

1 gallon cold water

1/2 cup salt

1/2 cup light brown sugar

1 orange quartered

1 lemon quartered

3 sprigs of thyme

2 sprigs of rosemary

Dissolve the salt and sugar in a nonreactive container such as a bucket or pot or brining bag (put the bag into big pot).  Add the orange, lemon and herbs.  Add your turkey breast (rinse thoroughly beforehand) and hope that it is submerged completely.  If not, use another  1/2 cup of salt and sugar per gallon of water.  Soak the turkey breast in the brine, covered (or seal up the bag) and refrigerated (or in a very cool place if it won't fit in the refrigerator) for 4-24 hours.  I let mine sit overnight.

Cooking procedure:

1 smallish orange (cut into 1/8ths)

1 smallish onion (cut into 1/8ths)

1 carrot (peeled and cut into 1 inch chunks)

1 Bay Leaf

1 big sprig of rosemary

2 sprigs of thyme

3 sprigs of parsley (or some dry... maybe 1/4 tsp or so)

1/2 can of chicken or turkey stock (@ 3/4 cup)

Preheat oven to 325 degrees.

Remove the turkey breast from the brine, rinse thoroughly and pat dry.  Rub the breast side with an orange segment.  Rub butter all over and stuff some under the skin in several places.  Season with salt & pepper inside and out.  Place the turkey in an oven roasting bag in a appropriately sized baking pan for your turkey, breast side up and stuff the cavity with the orange, onion, carrot, bay leaf, rosemary, thyme and parsley.  Add the stock to the bottom of the bag and seal up your bag.  Poke a few holes in the top for venting.  Cook for about 2-2 1/2 hours or until juices run clear (about 170 degrees with a thermometer).

  

Mashed Potatoes

What's a holiday meal without mashed potatoes??  You gotta have them.  These you can make up ahead of time and just pop into the oven about 20-30 minutes to warm them up.

4-lbs of Yukon Gold potatoes (peeled and quartered)

1 Bay Leaf

1 cup of heavy cream

4-Tbs Butter

Salt & Pepper

1-Tbs fresh chopped chives

Boil your potatoes in salted water with the bay leaf until tender (about 15-20 minutes).   Drain and return to the pot.  Mash with a masher or large spoon.  Add butter and cream and continue mashing until smooth.  You can also use a hand mixer to get them extra smooth.  Add salt & pepper to taste and chives.  

Serves 6