Happy American Thanksgiving to the Sisters of Gaia from the Realm of Holidays

We want everyone to have a happy and tasty holiday this year, and in that spirit offer you these delicious, tested-in-our-own-kitchens recipes.

Holiday Nuggets
From the kitchen of Peace aka Christie

Cream together:
¾ cup of shortening (Crisco)
¼ cup butter
½ cup powdered sugar
Add:
2 cups flour
½ teasp. Salt
1 teasp. Vanilla
1 teasp. almond extract
½ cups of chopped pecans
Roll into balls and flatten slightly.
Bake at 325 degrees for 10-12 minutes.
Roll in powdered sugar after they've cooled.

See's Candy Fudge
From the kitchen of Peace aka Christie

2 cups Sugar
16 Marshmellows
2/3 can evaporated milk
Stir continually and boil for 6 minutes after it reaches a rolling boil.
Add ¼ lb. Margarine
1 (6 oz) pkg. Chocolate chips
1 cup chopped nuts
1 tsp. Vanilla
Stir until disolved and pour into buttered 8” dish.

Italian Style Stuffed Mushrooms
From the kitchen of ShadoeRose

12 medium/large mushrooms
1/2 cup Italian breadcrumbs
1/4 cup mild Italian sausage, browned
1/4 cup Parmesan cheese, grated
1/2 cup butter, melted
1/2 teaspoon minced garlic
1/2 tablespoon dried flaked parsley
1/2 teaspoon onion powder
1/2 teaspoon salt
fresh cracked pepper to taste.

Preheat oven to 400 degrees (F).
Clean dirt off mushrooms with a clean towel/mushroom brush.
Remove stems carefully so as to leave mushroom cap intact.
In a small bowl, combine bread crumbs, sausage, cheese, spices and approximately half of the melted butter.
Using a fork to mix. It should be moderately moist, and stick together when pressed.
Use a spoon to fill each of the mushroom caps.
Dip the bottom of each mushroom in the remaining melted butter before setting into casserole dish or pan.
Brush butter over the top of each mushroom once they are all stuffed.
Pour remaining butter into bottom of casserole.
Bake for approximately 20 minutes until the mushrooms are soft, and the stuffing has started to brown.

Maple Roast Turkey and Gravy
From the kitchen of ShadoeRose

Ingredients:

2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons fresh thyme or 2 teaspoons dried
2 tablespoons fresh marjoram or 2 teaspoons dried
zest of 1 lemon
3/4 cup butter or margarine
1 -14 pound turkey (remove and reserve neck and giblets)
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrot
about 2 cups chicken stock

Gravy
3 tablespoons all-purpose flour
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 small bay leaf
1 to 2 tablespoons apple brandy (optional)

Directions:
1 Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes).
Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest.
Add the butter or margarine and whisk until melted.
Add salt and ground pepper to taste.
Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2 Preheat oven to 375 degrees F (190 degrees C).
Place oven rack in the lowest third of oven.
3 Wash and dry turkey. Place turkey in a large roasting pan.
Slide hand under skin of the breast to loosen breast skin.
Rub 1/2 cup of the maple butter mix under the skin of the breast.
If planning on stuffing turkey do so now.
Rub 1/4 cup of the maple butter mixture over the outside of the turkey.
With kitchen string tie legs of turkey together loosely.
4 Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan.
If desired the neck and giblets may be added to the vegetables.
Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
5 Roast turkey at 375 degrees F (190 degrees C) for 30 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil (shiny side towards turkey).
Continue to roast until very tender, basting occasionally with pan juices.
About 3 to 4 hours unstuffed, 4 to 5 hour stuffed.
Pierce the leg joint with a fork, if the juices run clear or faintly pink then the turkey is done.
Transfer turkey to a platter and cove with foil. Reserve pan mixture for gravy.
6 To Make Gravy: Strain pan juices into a measuring cup.
Spoon fat from juices. Add enough chicken stock to make 3 cups.
Transfer liquid to a heavy saucepan and bring to a boil.
7 Mix 3 tablespoons of the reserved maple butter mixture with the flour in a small bowl to form a paste.
Whisk baste into broth mixture.
Add the chopped fresh thyme and bay leaf.
Boil until reduced and thickened slightly, whisking occasionally.
Add apple brandy if desired and season with salt and ground pepper to taste.
Makes 12 servings

Sweet Potato Casserole with Praline Topping
From the kitchen of ShadoeRose

4 sweet potatoes, peeled and halved
1/3 cup light brown sugar
1 large egg white
1 1/2 teas. vanilla extract
1/2 cup orange juice
praline topping (recipe below)
Preheat the oven to 350 degrees.
Bring a large saucepan of water to a boil and cook the sweet potatoes for 30 minutes, until very tender.
Drain well and mash.
In a mixing bowl, combine the potatoes, brown sugar, egg white, vanilla and orange juice, blending well.
Place in a 2 quart casserole coated with non-stick cooking spray and cover with the praline topping.
Bake for 45 minutes.

PRALINE TOPPING
2/3 cup light brown sugar
1 cup all-purpose flour
1/2 teas. ground cinnamon
6 Tbls. (3/4 stick) light stick margarine, melted
1 teas. vanilla extract
In a bowl, mix together the brown sugar, flour and cinnamon.
Stir in the margarine and vanilla until crumbly.

GRAND MARNIER CRANBERRY SAUCE
From the kitchen of ShadoeRose

12 oz Pkg fresh cranberries
1 1/4 c Sugar
2 tb Frozen orange juice concentrate, thawed
2 tb Grand Marnier
Preheat oven to 325 F.
Place cranberries in 8x8x2-inch glass baking dish.
Sprinkle sugar, then orange juice concentrate over.
Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
Uncover; mix in liqueur.
Cover and refrigerate until very cold, about 4 hours
(Can be prepared 3 days ahead. Keep chilled.)
Makes 2 cups

Green Beans With Water Chestnuts
From the kitchen of ShadoeRose

1 1/2 pounds fresh green beans
2 Tbsp. vegetable oil
2 slices fresh ginger, 1/4 inch thick
2 cloves garlic, halved
1 can water chestnuts (8 oz), drained and halved
1/2 tsp. salt
1/8 tsp. red pepper flakes
1/4 cup water
1. Slice beans in half lengthwise.
2. Heat oil in a large deep skillet; add ginger and garlic; stir-fry for one minute.
3. Add beans, salt, pepper flakes, and water to skillet.
Cover, steam 15 minutes, or until crisp-tender.
Discard ginger and garlic. Add water chestnuts.
Heat one minute and serve.

AMISH YEAST ROLLS
From the kitchen of ShadoeRose

7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 - 3/4 c. sugar
1/4 tsp. salt
WET:
2 sticks butter
1 c. sour cream
1/2 to 1 c. milk
Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this)
. Mix wet to dry ingredients and knead 10-15 minutes.
Put in warm place and let rise about 20 minutes.
Put dough on floured board and punch down.
Shape in desired shapes. Let rise again, 20 minutes or until doubled.
Brush tops with melted butter. Bake 20 minutes at 350 degrees.
Makes 2 dozen or more.

Double Layer Pumpkin Cheesecake
From the kitchen of ShadoeRose

A great alternative to pumpkin pie, especially for those cheesecake fans out there.
makes 8 servings.
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions
1 Preheat oven to 325 degrees F (165 degrees C).
2 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3 Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
Carefully spread over the batter in the crust.
4 Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
Allow to cool, then refrigerate for 3 hours or overnight.
Cover with whipped topping before serving.

CHOCOLATE CHERRY PECAN PIE
From the kitchen of ShadoeRose

Ingredients
1 prepared pastry crust (9 to l0 inch)
3 eggs, slightly beaten
1 cup light corn syrup
1/8 t. salt
1/2 c. sugar
1 t. vanilla
6 T. butter or margarine, melted
3 T. cocoa
1 l0 oz. jar maraschino cherries, cut in halves
1 cup chopped pecans

Instructions
Melt butter and blend in the cocoa, until smooth.
Add remaining ingredients except the cherries and pecans and blend well.
Add the cherries and pecans and stir well.
Pour into pie crust and bake at 350 degrees for 45 to 55 minutes or until pie is set.
Cool and serve with whipped cream, if desired.
Makes 1 pie

Spicy Pumpkin Chiffon Pie:
From the kitchen of redrose

1-1/4 cups finely crushed gingersnaps and /or finely crushed graham crackers
2 tablespoons granulated sugar
4 large egg whites
2 tablespoons butter or margarine, melted
2 envelopes unflavored gelatin (2 teaspoons each)
1-1/4 cups evaporated skimmed milk
1 can (16 ounces) pumpkin
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup granulated sugar

Preheat the oven to 375-degrees.
In a small bowl, stir together the gingersnaps and the 2 tablespoons granulated sugar.
In small another bowl, combine 1 of the egg whites and the melted butter.
Add to the crumb mixture and stir until combined.
Press into the bottom and up the sides of a lightly greased 9-inch pie plate.
Bake for 4 to 5 minutes or until edge of crust is starting to brown.
Cool on a wire wrack.
Meanwhile, in a medium size saucepan, sprinkle the gelatin over milk; let stand for 1 minute.
Cook over low heat for 5 minutes or until gelatin dissolves completely, whisking constantly.
Remove from heat.
In a large bowl, combine the pumpkin, brown sugar, cinnamon, lemon rind, ginger, and cloves.
Stir in the gelatin mixture. Refrigerate the mixture for 30 minutes, stirring occasionally.
In a clean large heavy saucepan, with an electric mixer on High,
beat the remaining 3 egg whites and the 2/3 cup granulated sugar over low heat for 6 minutes or until stiff peaks form.
Fold into the pumpkin mixture.
If necessary, refrigerate until the mixture mounds slightly when dropped from a spoon.
Spoon the pumpkin mixture into the baked crumb crust.
Cover and refrigerate for at least 4 hours or until set.
Serves 8.

Honey-Lemon Cornish Hens
From the kitchen of Kelly

Here's what this small family has for Thanksgiving instead of a big turkey
2 cornish hens, halved
2 t. melted butter or margarine

Honey Lemon Glaze
Melt 1/4 c margarine or butter
Stir in 1/4 c liquid honey and 1 t. lemon juice
Heat oven to 350F
Arrange hens skin side up in pan
Brush with melted butter and season with salt and pepper.
Bake uncovered for 30 minutes.
Spoon glaze over hens.
Return to oven for 30 minutes or until browned, basting occasionally.
The best thing is that hubby always is in charge of the hens.
Yummy!
Have a great day all. Hugs!