19 Nov SPECIAL THANKSGIVING RECIPES
CRANBERRY CAKE
INGREDIENTS:
3 large eggs
2 cups granulated sugar 3/4 cup (1 1/2 sticks) margarine softened
1 teaspoon vanilla extract 1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups fresh or frozen cranberries (12 ounces)
DIRECTIONS:
The best part is that the cake freezes beautifully- so make a double batch and freeze some. Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. (Or a collection of smaller pans — this make 10 to 12 cups batter.)
Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes with the whisk attachment. If using an electric hand mixer, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.
Beat in the margarine, vanilla, and almond extract. Beat for 2 minutes
Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan(s).
Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning
Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.
TURKEY ROAST
INGREDIENTS:
3 lb turkey roast
3 large garlic cloves, cut into matchsticks
3 large rosemary sprigs, leaves removed and minced
2 tbsp extra virgin olive oil
1 1/4 tsp salt
Ground black pepper, to taste
DIRECTIONS:
Preheat oven to 350 degrees F. In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Stick garlic slice into each one until you run out of garlic. Rub roast with oil, then sprinkle with salt and pepper all around. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some. The goal is to coat the roast in herbs. Bake covered for 60 minutes and uncovered for 30 minutes Remove from the oven, cover and let rest for 10 minutes before slicing.
GREEN BEANS WITH TOMATOES, OLIVES AND CAPERS
INGREDIENTS:
2 pounds of colorful cherry tomatoes
1 dozen chopped Kalamata olives
2 tablespoons capers
2 pounds of trimmed green beans
DIRECTIONS:
Green beans are such a fantastic vegetable. Anyway you make them they come out delicious. These green beans with tomatoes, capers and olives are so yummy. It comes together in just a few minutes with a couple of ingredients. The olives and capers give it that salty briny taste and then the tomatoes give it a pop of freshness and sweetness. This can be served hot or room temperature. In large skillet, heat olive oil and add your sliced tomatoes seasoned with salt, pepper and garlic powder. Add your chopped olives and capers and let simmer for about 4 to 6 minutes until the tomatoes start to break down. Add in your green beans and mix to combine and let simmer for another five or six minutes until your green beans are just cooked through and still bright, green and crunchy.