Cranberry Relish

This recipe is from my friend Susan Cournoyer, who got it from her friend Glenda Solomon. It makes a big batch, but it's yummy and seems to keep pretty well.

3 tart apples, peeled and diced (I used Granny Smith)

2 ripe pears, peeled and diced

2 bags fresh cranberries (about 4 cups total)

1 cup golden raisins

2 cups sugar

1 cup fresh orange juice

2 tablespoons grated orange rind

2 teaspoons cinnamon (Susan only used 1 and so did I)

1/4 teaspoon nutmeg (I used fresh that grated myself)

Put all ingredients in a large pot stir to mix well.

Cook, uncovered, on medium head for 45 minutes, stirring frequently. It should be bubbly but not boiling. You really do want to keep an eye on it and stir it often so it doesn't scorch.

Pumpkin Pie

(makes enough for two pies, or one nice big deep dish pie)

Ingredients:
3 eggs, slightly beaten
1 lb. can (2 cups) pumpkin (plain pumpkin)
2/3 cup sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/3 cup evaporated milk
1/4 cup molasses
--------------------------------------------------------
Preheat oven to 375 degrees.

Roll out pie crust.  You only need a bottom crust, you can make pretty decorations with remaining crust.

In a large mixing bowl combine eggs and pumpkin.  Add sugar, salt and spices to pumpkin mixture.  Stir in evaporated milk.  Add molasses and blend.  Pour into pie crust.

Bake 40-45 minutes or until knife inserted 2 inches from the edge comes out clean.  Cool and garnish with whipped cream.

Notes:  I like to make pretty cut outs with the extra pie dough to cover the cracks in the pie after it cools. Just bake them separately and put on the cooled pie over the cracks.  Enjoy!

Smoky-Bacon-Biscuit-Dressing

12 4 inch cream biscuits cut into 1 1/2 inch cubes (Cream Biscuits)
1 lb smoky bacon, cut into 1 inch pieces
2 yellow onions, diced (or not-blech)
5 celery stalks, diced
8 ounces white button mushrooms, sliced
1/4 cups chopped fresh flat leaf parsley
2 tblsps chopped fresh sage
2 tblsps chopped fresh thyme
Salt and freshly ground pepper to taste
5 cups chicken stock
-----------------------------------------------------------------------
Postion a rack in the lower third of your oven and preheat to 350.

Spread the biscuits out on a baking sheet and toast in the oven until lightly browned, about 25-30 minutes.  Set aside.  Increase the oven temperature to 375.

In a deep saute pan, over medium-ish heat, cook the bacon until crisp (about 7-9 minutes).  Transfer to paper towels to drain.

Pour off all but 3 tblsps of fat from the pan.  Set the pan over medium heat and add the onions.  Cook, stirring occasionally until the onions are soft and lightly browned (about 10 minutes).  Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft (about 5 minutes).  Pour into a large bowl.  Add the bacon to the bowl and season with salt and pepper.  Add the biscuits and stock, stir to combine.

Transfer into a baking dish and cover with foil.  Bake for 30 minutes, then remove the foil and bake until browned (about another 20 minutes).

Buttermilk Brined Turkey

1 1/2 cups turkey brine
1 quart water
4 quarts buttermilk
1 fresh turkey, 16-18 lbs with heart and gizzard removed
4 tblsps unsalted butter, room temperature
-----------------------------------------------------------------------
In a small sauce pan over high heat, combine the turkey brine and water and bring to a boil  Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves (about 5-10 minutes).  Let the brine mixture cool to room temperature.

Rinse/clean the turkey and place in a large brining bag.  Carefully pour buttermilk and brine mix over turkey.  Seal the bag and refrigerate for 24-36 hours, turning occasionally.

Remove the turkey from the bag and discard the brine.  Rinse the turkey inside and out and pat dry.  Place the turkey breast side up in a large roasting pan.  Rub the skin evenly with the butter.  Truss the turkey as desired.  Let the turkey stand at room temperature for 1 hour before baking.

Put your rack at the lower third of the oven and head the oven to 400.  Roast the turkey for 30 minutes, then  reduce temperature to 300 and continue roasting.  Baste every 30 minutes with the pan juice.  If the breast begins to cook to quickly, ten it loosely with aluminum foil.  After 2 hours of total roasting begin testing for doneness by inserting the thermometer into the thickest part of the breast and thigh away from the bone.  The breast should be about 165 and the thigh about 175.  Total roasting time should be 3-4 hours.

Transfer the turkey to a cutting board and cover loosely with foil.  Let rest for 20-30 minutes before carving.

Frozen Fruit Salad

2 large packages of cream cheese
1 cup mayonnaise
1 no. 2 can pineapple chunks (well drained)
2 cans mandarin oranges (well drained)
1 cup pecans, chopped
2 cups seedless grapes (well drained) (if you can't find these pears are a good substitute)
1 cup double cream
-----------------------------------------------------------------------
Cream together the cream cheese and mayonnaise.  Add fruit and nuts to cream cheese mixture.

Whip the double cream until almost stiff.  Add 4 tblsp sugar and finish whipping (stiff peaks).  Fold into the cream cheese and fruit mix.  Pour into a wet mold or pan lined with foil.  Freeze.  To serve, remove from the freezer about 30 minutes before the meal so it is not too hard to cut and plate.