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Kat,
I agree with Dee, it would be neat to see those pictures. Incidentally, if you, (or anyone else, for that matter), ever want your own photo forum, just let me know, and I'll be more than happy to set it up for you to use.
Tex
For The Fun Of It, What Are You Having For
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
turkey
stuffing
gravy
mashed potatoes
sweet potatoes
cranberry salad
peas
pumpkin pie
cranberry pecan pie
I'm only in charge of bringing the sweet potatoes and the pies, and making the gravy after the turkey comes out of the oven. I'm looking for a new way to make the sweet potatoes though. How do your make yours, Dee? Just bake them in their skins?
stuffing
gravy
mashed potatoes
sweet potatoes
cranberry salad
peas
pumpkin pie
cranberry pecan pie
I'm only in charge of bringing the sweet potatoes and the pies, and making the gravy after the turkey comes out of the oven. I'm looking for a new way to make the sweet potatoes though. How do your make yours, Dee? Just bake them in their skins?
kathy
Hi Kathy,
No, I don't bake my sweet potatoes in the skins, but you can and , after they are baked make a slit down the midddle of the sweet potato, then using both hands on each end of the potato act like you are pushing both ends toward toward the middle and the inside of the potato will start to show, and then add sugared pecans and cinnamon.
Baked pecans:
1 egg white
1 cup brown sugar
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 to 3 cups pecan halves
Preparation:
Beat egg white until foamy; slowly beat in the brown sugar.
Add salt and vanilla flavoring, then fold in pecans.
Transfer pecans to a greased baking pan and bake at 250° for about 45 minutes.
I just normally peel my fresh sweet potatoes and boil them for about 10-15 minutes until fork tender,
Then I put them in a greased casserole dish with some pure maple syrup and the sugared pecans and cinnamon, uncovered. Some like mini marshmallows melted over the top of the casserole. The casserole doesn't take long to bake in a 350 oven.
No, I don't bake my sweet potatoes in the skins, but you can and , after they are baked make a slit down the midddle of the sweet potato, then using both hands on each end of the potato act like you are pushing both ends toward toward the middle and the inside of the potato will start to show, and then add sugared pecans and cinnamon.
Baked pecans:
1 egg white
1 cup brown sugar
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 to 3 cups pecan halves
Preparation:
Beat egg white until foamy; slowly beat in the brown sugar.
Add salt and vanilla flavoring, then fold in pecans.
Transfer pecans to a greased baking pan and bake at 250° for about 45 minutes.
I just normally peel my fresh sweet potatoes and boil them for about 10-15 minutes until fork tender,
Then I put them in a greased casserole dish with some pure maple syrup and the sugared pecans and cinnamon, uncovered. Some like mini marshmallows melted over the top of the casserole. The casserole doesn't take long to bake in a 350 oven.
"What the heart gives away is never gone ... It is kept in the hearts of others."
Hi again, Dee,
I was going to make some special things for Mother who fortunately just has the gluten problem. She can have dairy, eggs, soy, and dietary yeast which we can't. However, if I can make my sister and I some of the pudding stuff without any of that, that would be great. I like all your ideas!
Oh, about the fruit salad, I was just trying to remember what all we put in that back before the food issues became known. For one thing, we used Cool Whip (I just brought home a spray can of real whip cream, or at least I hope it is.) Besides the pineapple bits, we used Mandarin oranges, orange jello (doesn't that have gluten??), marshmallows (they have some very plain ones now at Whole Foods that are gluten free, and egg free). Surely I'm forgetting some things, but what??? Oh yeah, the coconut as has been discussed.
For Mom's fruit, think I'm going to have to blend it altogether in much smaller pieces before I add any other ingredients. Since it will already be in the blender, perhaps I could just throw some of the other ingredients in when that's done, only just run it for a very short period of time. Then, I could top it off with a whipped topping, or do you think it would be better to mix the whipped stuff through out the desert. Maybe a compromise and do a parfay (sp) type dish with the white whipped stuff in layers from top to bottom?
I'm really concerned about the gf-ness of that orange jello now. Guess she wouldn't necessarily HAVE to have that for it to be good, however.
Does anyone diligent enough to have read through all this remember what goes in this salad besides what I've already mentioned?
I can just make Mom and my brother in law a regular pumpkin pie in a gf pie crust if I can find one.
Thanks for all your help, Dee. You are a genius at this!
Yours, Luce
I was going to make some special things for Mother who fortunately just has the gluten problem. She can have dairy, eggs, soy, and dietary yeast which we can't. However, if I can make my sister and I some of the pudding stuff without any of that, that would be great. I like all your ideas!
Oh, about the fruit salad, I was just trying to remember what all we put in that back before the food issues became known. For one thing, we used Cool Whip (I just brought home a spray can of real whip cream, or at least I hope it is.) Besides the pineapple bits, we used Mandarin oranges, orange jello (doesn't that have gluten??), marshmallows (they have some very plain ones now at Whole Foods that are gluten free, and egg free). Surely I'm forgetting some things, but what??? Oh yeah, the coconut as has been discussed.
For Mom's fruit, think I'm going to have to blend it altogether in much smaller pieces before I add any other ingredients. Since it will already be in the blender, perhaps I could just throw some of the other ingredients in when that's done, only just run it for a very short period of time. Then, I could top it off with a whipped topping, or do you think it would be better to mix the whipped stuff through out the desert. Maybe a compromise and do a parfay (sp) type dish with the white whipped stuff in layers from top to bottom?
I'm really concerned about the gf-ness of that orange jello now. Guess she wouldn't necessarily HAVE to have that for it to be good, however.
Does anyone diligent enough to have read through all this remember what goes in this salad besides what I've already mentioned?
I can just make Mom and my brother in law a regular pumpkin pie in a gf pie crust if I can find one.
Thanks for all your help, Dee. You are a genius at this!
Yours, Luce
Luce,
Some fruit salad also contains pears, apples, cherries, etc. I don't understand why you feel that orange jello would contain gluten. As far as I'm aware, jello has always been gluten-free. Also, most marshmallows are gluten-free.
Be aware that Rice Milk contains up to 20 parts per million of gluten, since they use a fermentation process on the rice that can only be initiated with barley malt. That's within the guidelines of the Codex Alimentarious recommendations, though, which will probably be adopted by our government as the "gluten-free" standard for this country, sometime in the coming year. I believe there is an almond milk on the market that is truly gluten free, but I'm thinking that it might contain some soy.
Tex
Some fruit salad also contains pears, apples, cherries, etc. I don't understand why you feel that orange jello would contain gluten. As far as I'm aware, jello has always been gluten-free. Also, most marshmallows are gluten-free.
Be aware that Rice Milk contains up to 20 parts per million of gluten, since they use a fermentation process on the rice that can only be initiated with barley malt. That's within the guidelines of the Codex Alimentarious recommendations, though, which will probably be adopted by our government as the "gluten-free" standard for this country, sometime in the coming year. I believe there is an almond milk on the market that is truly gluten free, but I'm thinking that it might contain some soy.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Luce,
There is no gluten in jello.
Yes, I am referring to dairy free milks like almond milk or hempseed milk.
How about this for your Mother and brother:
1 cup canned pumpkin
1/2 cup Egg Beaters egg substitute or "2 slightly beaten eggs" or egg replacer
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/2 cups coconut milk
1/4 cup granulated sugar
Directions
1 .In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
2. Stir in coconut milk and pour into a 9-inch quiche dish or a 9-inch deep pie dish.
3. Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
4. Cool on a wire rack.
5. Cover and chill for at least 2 hours or up to 24 hours.
You could use regular milk since your Mother can have that.
Dee~~``
There is no gluten in jello.
Yes, I am referring to dairy free milks like almond milk or hempseed milk.
How about this for your Mother and brother:
1 cup canned pumpkin
1/2 cup Egg Beaters egg substitute or "2 slightly beaten eggs" or egg replacer
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/2 cups coconut milk
1/4 cup granulated sugar
Directions
1 .In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
2. Stir in coconut milk and pour into a 9-inch quiche dish or a 9-inch deep pie dish.
3. Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
4. Cool on a wire rack.
5. Cover and chill for at least 2 hours or up to 24 hours.
You could use regular milk since your Mother can have that.
Dee~~``
"What the heart gives away is never gone ... It is kept in the hearts of others."
Dee,
Thank you for posting the recipes! I'm going to my DD's in-laws and have been asked to bring sweet potatoes. I might try your recipe.
Egg Beaters and other egg substitutes are made with egg whites, so those of us with an egg intolerance can't use them. I use Ener-G egg replacer most of the time when I bake. I've also used flax seed meal, but it can cause problems for those of us with MC because of the gas it produces.
Gloria
Thank you for posting the recipes! I'm going to my DD's in-laws and have been asked to bring sweet potatoes. I might try your recipe.
Egg Beaters and other egg substitutes are made with egg whites, so those of us with an egg intolerance can't use them. I use Ener-G egg replacer most of the time when I bake. I've also used flax seed meal, but it can cause problems for those of us with MC because of the gas it produces.
Gloria
You never know what you can do until you have to do it.
All of you are quite welcome for the recipes and you all know that I will help you out as much as I can.
Gloria, if you have to take the sweet potatoes and want to put a twist on the traditional, you could actually make a sweet potato cinnamon custard using the recipe that I provided for Luce, but that one uses pumpkin. Just an idea.
Since sweet potatoes already have a slight sweetness to them, that's why I choose to drizzle pure maple syrup over them and then the baked sugared pecans. They should only take about a half an hour in a 350 oven. Lightly grease the casserole dish.
Dee~~
Gloria, if you have to take the sweet potatoes and want to put a twist on the traditional, you could actually make a sweet potato cinnamon custard using the recipe that I provided for Luce, but that one uses pumpkin. Just an idea.
Since sweet potatoes already have a slight sweetness to them, that's why I choose to drizzle pure maple syrup over them and then the baked sugared pecans. They should only take about a half an hour in a 350 oven. Lightly grease the casserole dish.
Dee~~
"What the heart gives away is never gone ... It is kept in the hearts of others."
Dee, thanks for all the great recipes and substitution ideas. And I've loved hearing about what everyone does for the holiday. This is the first year we haven't been able to get home, so my husband, dog, and I are having Thanksgiving on our own. It's at least a 12-hour drive home, and with my D issues at the moment and the fact that we'll be heading home for Christmas in about a month anyway, we decided the stress of doing a trip like that in 3 days is just too much. But I think it's going to be a good thing anyway, because we can have more control over what kind of food we make and not have to deal with people getting annoyed with me about what I can't eat. (Why is it that people who are normally fine get all freaked out if there's a slight change to the Thanksgiving meal? Even if they can't taste it!) One year my mom asked her MIL (my grandmother) to bring the dressing, and her mother (my other grandmother) pouted for a week (actually, I'm not sure she's stopped yet) because it wasn't "our dressing!" Sheesh!
Anyway, I am going to take the day off from meeting deadlines and watch the Macy's parade and wrap presents and serve as my husband's sous chef and sneak bites to the dog.
I love gingerbread houses, though when I make them they usually look like a 5 year old did it. One year I got to go to the Grove Park Inn in Asheville, NC, where they have the national gingerbread house competition. It was amazing! The creativity and the fact that it was all edible! And the children's section was amazing, too (I'm betting some of those little ones had help, though.)
Enjoy your holiday, everyone!
Courtney
Anyway, I am going to take the day off from meeting deadlines and watch the Macy's parade and wrap presents and serve as my husband's sous chef and sneak bites to the dog.
I love gingerbread houses, though when I make them they usually look like a 5 year old did it. One year I got to go to the Grove Park Inn in Asheville, NC, where they have the national gingerbread house competition. It was amazing! The creativity and the fact that it was all edible! And the children's section was amazing, too (I'm betting some of those little ones had help, though.)
Enjoy your holiday, everyone!
Courtney
Hypothyroid 05/05
LC/CC 07/08
Celiac 07/08
LC/CC 07/08
Celiac 07/08
Turkey breast cooked in an oven bag w/dressing
Mashed taters
Sweet taters (yams)
Green bean casserole
Corn
Rolls
Turkey gravy
Pumpkin pie w/cool whip
Watergate salad (postassio pudding in cool whip, marshmellows, coconut, fuit cocktail)
Cherry cheesecake
My - I'm HUNGRY!
Mashed taters
Sweet taters (yams)
Green bean casserole
Corn
Rolls
Turkey gravy
Pumpkin pie w/cool whip
Watergate salad (postassio pudding in cool whip, marshmellows, coconut, fuit cocktail)
Cherry cheesecake
My - I'm HUNGRY!
"Let us rise up and be thankful, for if we didn't learn a lot today, at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful." -- Buddha
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tamijoy2000
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Hi Kat,
How do you do your cranberry pear relish? Do the pears sweeten up the cranberries? Today, my sister did a recipe that used cranberries and dates. It was a little tart for her tastes, but I was thinking that if the dates had been chopped really fine, the sweetness from those would've made the whole thing sweet enough for her. Anyway, I think pears always add such a nice touch to so many things, don't you?
By the way, nice to make your acquaintence!
Yours, Luce
How do you do your cranberry pear relish? Do the pears sweeten up the cranberries? Today, my sister did a recipe that used cranberries and dates. It was a little tart for her tastes, but I was thinking that if the dates had been chopped really fine, the sweetness from those would've made the whole thing sweet enough for her. Anyway, I think pears always add such a nice touch to so many things, don't you?
By the way, nice to make your acquaintence!
Yours, Luce