Thanksgiving Recipes

(Picture I took off the internet - we didn't have raisins in ours)

Butternut Squash and Apple Casserole

• 1 small butternut squash, about 2 pounds
• 2 apples, cored, peeled, sliced
• 1/2 cup brown sugar, firmly packed
• 1/4 cup cold butter
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup raisins (optional)

Poke squash all over with a fork. Slice the top and bottom off the squash. Stick the squash in the microwave for 3 1/2 minutes (can go a little longer if you want). Let it cool slightly then peel off the skin with a vegetable peeler! Cut it open and scoop out the seeds. Cube into about 1/2" cubes. Cube the apples the same size.

Place squash and apple slices in oblong baking dish (7x11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
Distribute over squash and apple.
Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
 Can be cooked in the microwave as well - Cover and cook for 10 minutes. Stir, moving the squash in the middle to the outside. Cook for another 10 minutes or until done.
Butternut squash recipe serves 6 to 8.

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Hubby's Rolls (aka Basic Rolls from the New York Times Cook book)

2 cups milk
1/4 cup butter
1/4 cup sugar
2 tsp salt
2 pkgs (2 TBS) yeast
1/4 cup lukewarm water
5-6 cups sifted flour
Melted butter

1. Bring the milk to a boil. Add butter, sugar and salt and cool to lukewarm.
2. Soften yeast in the lukewarm water and add to milk mixture.
3. Add about 1/2 the flour, mix and beat well. Add enough remaining flour to make a soft dough.
4. Turn out on a floured board, let rest 10 minutes and then knead until smooth, about 10 minutes.
5. Place dough in a greased bowl, grease surface, cover and let rise in a warm place (80 to 85F) until doubled in bulk.
6. Turn dough out on a floured board and knead lightly until surface is smooth. Roll dough to approximately 1/2 inch thickness and cut into 2-3 inch long strips. Stack one cut strip on top of another one, and then cut into 2-3 inch squares. Place resulting doubled thickness roll onto greased square cake pan about 1 inch apart. Brush tops with melted butter, cover with a towel and let rise until doubled in bulk, 30 to 40 minutes.
7. About 10 minutes before rolls have risen preheat oven to 375F.
8. Brush rolls with additional melted butter, milk or egg diluted with a TBS of water and bake 15 to 20 minutes or until brown (Hubby usually just sprays with butter flavored Pam).

Maple Pecan Tart with Dried Cherries

aka Way Better than Pecan Pie

This pecan tart gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, we’ve opted for maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn’t be easier to whip together. Just blend it in the food processor and pat it into your tart pan.

CRUST:

1 large egg yolk (2 TBS Eggbeaters)

2 tablespoons unsalted butter, melted

2 tablespoons canola oil

1 tablespoon water

1/2 cup pecan halves

1 tablespoon granulated sugar

1 cup plus 2 tablespoons all-purpose (whole wheat) flour

2 large eggs

1/2 cup pure maple syrup

1/2 cup packed dark brown sugar

2 teaspoons dark rum (optional)

1 tablespoon unsalted butter, melted

1 1/2 cups pecan halves, divided

1/3 cup dried cherries, chopped

Preheat oven to 400°F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.

Combine egg yolk, 2 tablespoons melted butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor (or blender) to the consistency of coarse meal. Add flour and pulse until combined. Drizzle the yolk mixture through the feed tube while pulsing and pulse just until the mixture is combined.

Spread the mixture evenly into the prepared pan, pressing it firmly into the bottom and all the way up the sides to form a crust. Place on a baking sheet. Bake until dry and just beginning to brown on the edges, 12 to 14 minutes.

Meanwhile, whisk eggs, maple syrup, brown sugar, rum (if using), the remaining 1 tablespoon butter and the remaining 1/4 teaspoon salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.

Remove the tart crust from the oven. Reduce the oven temperature to 350°.

If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to “seal” the flour into the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining maple mixture.

Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots). Let cool completely, about 40 minutes more.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Serve at room temperature. | Equipment: 9-inch tart pan with removable bottom