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Thanksgiving time:)

Posted by on Nov. 19, 2012 at 10:06 AM
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 Lets share some of our interesting thanksgiving recipies (homemade!)....

by on Nov. 19, 2012 at 10:06 AM
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by Cynthia on Nov. 19, 2012 at 10:11 AM

 I found this recipie and I want to begin a tradition of an evening fire and turkey day smores!

Makes 48 two inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (can swap 1/2 cup for whole wheat flour, or 1 cup for whole wheat pastry flour)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Optional Topping (I left this out)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon

Pulse the flour, brown sugar, baking soda, and salt in a food processor to incorporate. Add the butter and pulse on and off on and off until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the soft, sticky dough barely comes together. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick (thinner is better). The dough will be sticky, so flour as necessary. Cut the dough into 2″ squares using a fluted cookie cutter or rolling cutter.

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Prick the crackers with a fork or wooden skewer, then bake 15 – 20 minutes, or until golden brown, rotating the pans halfway through. The cracker will not seem completely firm, but will harden as it cools. You might want to test out a few crackers to see what time works best for you.

Makes a 9″x13″ pan, about 40 large marshmallows

3 envelopes of unsweetened, unflavored gelatin (3 tbsp or 21 g)
1/2 cup (118 g) cold water
2 cups (400 g) sugar
2/3 cup (240 g) corn syrup (I used light corn syrup)
1/4 cup (60 g) water
1/4 tsp salt
1 tbsp (13 g) vanilla extract
1/2 cup (122 g) pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of allspice
Pinch of ground nutmeg
Powdered sugar and cornstarch, for dusting

Grease a 9″x13″ glass pan – grease it really, really well. Dust the whole thing with sifted powdered sugar (or cornstarch).

Pour the 1/2 cup cold water into the bowl of a mixer. Sprinkle the gelatin over it and let bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup, and 1/4 cup water in a medium pan. Bring to a boil until the mixture reaches 250 degrees F on a candy thermometer, or the hardball stage. This means the sugar, when dropped into water, will form a hard ball that keeps its shape.

Turn on the mixer to low speed. Slowly pour in the hot sugar mixture into the gelatin/water mixture. Add the salt and turn the mixer up as high as you can without hot sugar splashing out (medium speed for me). Gradually work up to high speed. When the marshmallows stop increasing in volume, add the vanilla extract and beat until combined, then stop the mixer.

Whisk together the pumpkin, cinnamon, ginger, allspice, and ginger. With a rubber spatula, fold into the marshmallow mix. This may be difficult because of how sticky the marshmallow is, but some streaks are fine. Pour the marshmallows into the prepared pan and smooth the top with a spatula. Let sit, uncovered, overnight.

Turn the pan out onto a surface dusted with powdered sugar – I pulled on a corner of the marshmallow and it all came out. Cut with a thin, sharp knife, a pizza roller, scissors, or cookie cutters. Whatever you use, dust it with powdered sugar frequently. Once all the pieces are cut, pat cornstarch into the sides until marshmallows are no longer sticky.

by Bronze Member on Nov. 19, 2012 at 10:24 AM

i've never made anything for thanksgiving so i don't know any recipes.

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