Jess's Recipes

Pumpkin Chiffon Pie 1 cool baked pie shell 1 Tbsp. Plain gelatin 1/4 cup cold water. Soak with gelatin. 1 cup brown sugar, well packed 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp all spice 1 1/3 cups cooked pumpkin 3 egg yolks 1/2 cup milk. (I use nonfat milk) Meringue 3 egg whites beaten until they stand in peaks 1/4 tsp. cream of tartar 6 tablespoons (or less) granulated sugar Add sugar gradually while beating. Mix pumpkin, salt and spices in a double boiler Beat egg yolks until light and lemon colored. Add milk. Blend yolks and mild into pumpkin mixture. Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.) Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy. Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped crea...

From Julia Child's "The Way to Cook" adapted for 3 heritage turkeys (plus a lot :) ) 5 pounds ground sausage 10 cups chopped onions 3 chopped celery bunches 5 cornbread trays - crumbled in food processor 5 slices bread made into breadcrumbs - crumbled in food processor 8 - 10 eggs 5 TBS sage 3 - 4 sticks of butter - melted! salt and pepper Saute sausage meat. Remove sausage and set aside. Leave fat in pan, saute onion until tender - approx. 10 min. Add celery and saute 5 min more. Blend onions and celery with the sausage. Add the cornbread, breadcrumbs and eggs. Season to taste and fold in the melted butter.

2 cups fresh or frozen corn 2 cups edamame (one box frozen) 1/3 cup heavy cream 1 TBS butter salt and white pepper to taste fried onions Cook beans in boiling salted water for 6 to 8 minutes until tender. Add the corn, simmer until both veggies are tender. Drain well. Add cream, butter, salt and pepper and heat through. Some people add 1 tsp sugar but I think the summer corn is sweet enough. Top with fried onions.

Makes 24 jars - need 2 large pots 15 bags cranberries 8 jars Mandarin oranges 2 boxes brown sugar (use 1 1/2) 1 large (2#) bag nuts (pecans/walnuts) cinnamon (2 parts) nutmeg (1 part) cloves (1 part) simmer with little water - stir until pop-almost liquid (1 1/2 hrs) add sugar, spices, nuts & oranges To Make 3 Jars 3 bags of cranberries 2 lg cans Mandarin oranges 1/2 cup+ brown sugar 7 oz. pecans or walnuts 1 teaspoon cinammon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves

5-6 1/2 cups all-purpose flour 1 cup quick cooking oats 2 tsp salt 2 pkgs active dry yeast 1 1/2 cups water 1/2 cup honey 1/3 cup butter or margarine 2 eggs 1 TBS water 1 egg white Oatmeal Place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 30 seconds. Combine water, honey and butter in saucepan; heat to 120F to 130F. On speed 2, slowly add warm liquids to flour mixture, about a minute. Add....and mix an additional 1 minute. Continue on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and clean side of bowl, about 3 minutes. Knead on speed 2 for 7 to 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover, let rise in warm-place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 X 4 1/2 X 2 1/2 inch bread pan. Cover; let rise in warm place, free from draft...

4 lbs. sweet potatoes, cut into potatoes 1 stick (1/2 cup) unsalted butter, cut into bits and softened 1 cup granulated sugar 4 large eggs 3 TBS self rising flour or 1/4 tsp baking soda & pinch of salt 1 cup milk 1/4 tsp salt 1 tsp vanilla extract 1 tsp coconut extract 1 tsp almond extract 1/2 cup chopped pecans 2 TBS firmly packed dark brown sugar 1/4 tsp cinnamon In a large kettle combine the potatoes and enough cold water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 30 to 45 minutes, or until they are tender. Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat in the butter, the granulated sugar, the eggs, 1 at a time, the flour, the milk, the salt and the extracts, beating until the mixture is combined well, and divide the mixture between two 1 1/2 quart souffle dishes. In a small bowl, combine well the pecans, the brown sugar, and the cinnamon, sprinkle the mixtu...