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Thanksgiving specials

November 20, 2011
By Rose Kodet , Times-Republican

It's time to be planning your Thanksgiving menu. Following is a recipe for Maple-Roasted Sweet Potatoes that does not include marshmallows, green beans with orange zest (should be excellent along with the cranberries) and a low sugar pumpkin cheesecake. I have not tried these recipes but they all sound good.

Maple-Roasted Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and sliced

1/3 c. maple syrup

2 Tbls. butter

1 Tbls. lemon juice

1/2 tsp. salt

Pepper

Preheat oven to 400 degrees.

Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. In small bowl, combine maple syrup, butter, lemon juice, salt and pepper. Pour the mixture over the sweet potatoes and toss to coat.

Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Orange-Scented Green Beans With Toasted Almonds

1 lb. green beans

1 tsp. olive oil, olive

1/2 tsp. orange peel (zest), grated

1/4 tsp. salt

Pepper

1/4 c. almonds, sliced

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes.

Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.

Low-Sugar Pumpkin Cheesecake Pie

2 8-oz.pkgs. cream cheese (total of 16 oz.) softened at room temperature for about 30 minutes (do not use fat free)

1 c. Splenda granular

1/4 c. brown sugar (or use 1/4 cup more Splenda if you need less sugar.)

1 Tbls. vanilla

4 eggs

1 c. canned pumpkin puree (not pumpkin pie filling)

1/2 c. sour cream (do not use fat free.)

1 tsp. cinnamon

1/2 tsp. apple pie spice (contains cinnamon, nutmeg, mace and cloves if you don't have the blend)

1 purchased graham cracker pie crust (Use the large 9 oz. size, or bake some of the filling in another container if you want a smaller pie.)

whipped cream for serving, optional

Preheat oven to 325 degrees. Unwrap cream cheese and let it soften at room temperature for about 30 minutes. When cream cheese is soft, add Splenda, brown sugar, and vanilla and use a hand mixer to beat together until well combined.

Add eggs one at a time, beating about 10 seconds when each egg is added. Then add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat together until the mixture is completely combined and smooth.

Fold up the metal edge of the purchased graham cracker crust, then pour the filling in until it comes just to the top. (If you have a smaller pie shell, bake some of the filling separately in a glass or crockery dish sprayed with non-stick spray.)

Carefully transfer pie to oven and bake for 50-60 minutes, or until pie is mostly set and barely starting to brown on top. It will still seem slightly wiggly when you remove it from the oven. Let pie cool for at least 30 minutes, then refrigerate to chill for several hours or overnight.

 
 

 

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