Tag: Thanksgiving food

Food, Uncategorized

Butter Swim Biscuits

meghanewhite

These biscuits are easy to make and so delicious. This recipe is simple, and no fuss, with wonderful results. Fluffy, buttery, flaky biscuits will come out of your oven after a few simple steps. If you do not normally bake, these biscuits could change that.

Yes, the dough is swimming in butter while they are cooking. All that beautiful butter absorbs into the dough creating the perfect biscuit with a crispy crust. You don’t have to fold or knead the dough. Just combine and voila.

I love the versatility of biscuits. Top them with sausage gravy, or make breakfast sandwiches, or add some butter and honey. Biscuits are great for holidays or any day. Classic biscuits are a winner and this recipe is a home run. Enjoy!

Happy Eating!

This is the day that the LORD has made; we will rejoice and be glad in it. Psalm 118:24

Butter Swim Biscuits 

Yield: 9 biscuits

Ingredients

½ cup butter 

2 ½ cup all purpose flour

4 tsp. baking powder

4 tsp. granulated sugar

1 tsp. salt

1 ¾ cups buttermilk

 

Instructions

  1. Preheat the oven to 450°.
  2. Melt the butter and pour into an 8X8 baking dish.
  3. In a large mixing bowl whisk together flour, baking powder, sugar, and salt. 
  4. Add the buttermilk to the flour mixture and mix until just combined.
  5. Drop the biscuit dough by spoonfuls into the butter filled baking dish.
  6. Carefully spread the dough evenly across the pan.
  7. Use a bench scraper and cut the dough into 9 equal squares.
  8. Bake for 20 to 25 minutes, until golden brown on top.

 

Notes 

  • I recommend spraying the baking dish with cooking spray before you add anything. It is not required, but the biscuits will stick to the pan with no spray.
  • The dough is very sticky. When you add the dough to the baking dish with melted butter it’s easier to drop it into 9 equal piles, then spread it out. 
  • I always bake with salted butter, use unsalted or salted butter. It’s up to you.
  • You can melt the butter right in the baking dish in the microwave.
  • This recipe doubles easily and bakes well. 


Food

Pumpkin Spice Coffee Creamer

meghanewhite

Love it or hate it, it’s pumpkin time. I love pumpkin spice coffee creamer and usually buy it in the fall. I’m a half and half in my coffee drinker, but I make an exception for the spicy goodness of this flavorful creamer. If you love pumpkin spice coffee creamer like I do, you can just as easily make your own. It’s super simple.

A lot of coffee creamer recipes involve heating up the milk and sugar on the stovetop. This recipe involves zero cooking because you use sweetened condensed milk. There’s no sugar to melt. Simply whisk everything together and that’s it. You can adjust the spices to your likeness. Half and half works well in this creamer, but use your preference of milk.

The flavor of this homemade creamer is more subtle than the store bought stuff, but very good in my opinion. It’s nice to make your own creamer and know exactly what ingredients are inside. Pumpkin spice coffee creamer would make a nice hostess, teacher, or holiday gift.

Happy Eating!

For we brought nothing into this world, and it is certain we can carry nothing out. 1 Timothy 6:7

Pumpkin Spice Coffee Creamer

Ingredients 

1 (14 oz.) can sweetened condensed milk

1 3/4 cup half and half 

3 Tbsp. pumpkin puree

1 tsp vanilla extract

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. cloves

Instructions 

  1. In a large mixing bowl combine sweetened condensed milk, half and half, pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and cloves. Whisk until combined.
  2. Pour into a container with a lid. Refrigerate and shake before each use. Enjoy!

 

Food, mustard seed sentinel

Sweet Potato Souffle

meghanewhite

dsc00659

Every cook has a signature dish. It’s the recipe that you get asked to make at each holiday gathering, or get together. One of my mom’s iconic dishes at Thanksgiving was sweet potato souffle. Mom started making these wonderful sweet potatoes many years ago after getting the recipe from our pastor’s wife. Sweet potato souffle is synonymous with Mom, and Thanksgiving.

Before I experienced the joy of this souffle, I never touched sweet potatoes. Yams with some marshmallows had no appeal to me as a child. Everything changed after the first delicious bite of these delightful sweet potatoes. This is hands down, the best sweet potato recipe.

Even though this is a classic side dish, it really could be a dessert. The sweet potatoes are light and fluffy from the eggs, with plenty of sweetness from the sugar. Toasted pecans and brown sugar on top make the perfect pairing. Sweet potato souffle is scrumptious and a great addition to any celebration.

Happy Eating!

I will praise God’s name with song and exalt Him with thanksgiving. Psalm 69:30

dsc00614

Sweet Potato Souffle

 

Ingredients

3 lbs. sweet potatoes cooked and mashed (3 cups)

½ cup butter, softened

2 eggs

1 cup sugar

1 cup milk

1 tsp. vanilla

½ tsp. salt

 

Topping

½ cup flour

1 cup brown sugar

1 cup finely chopped pecans

¼ cup butter, softened

 

Directions

  1. Preheat oven to 400°
  2. Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for 50 minutes or until tender.
  3. Reduce the oven to 350° after removing the sweet potatoes. Cool the potatoes slightly then scoop the sweet potatoes out of the skins, and into a large mixing bowl.
  4. While the sweet potatoes are still hot, mash them with a potato masher, or use an electric mixer. Add the butter and mix well with an electric mixer.
  5. Add the eggs, sugar, milk, vanilla, and salt. Mix well with an electric mixer.
  6. Pour sweet potato mixture into a buttered 2 quart casserole dish.
  7. In a small bowl mix flour, brown sugar, pecans, and butter. Spread the topping evenly across the top of the unbaked sweet potatoes.
  8. Bake for 40 minutes until browned and the filling has firmed up.
  9. Cool for 5 to 10 minutes before serving.
  10. Store leftovers in the refrigerator for up to 5 days.

 

Notes 

*The mixture is pretty runny before it’s cooked.

*The souffle is soft and will set up as it cools.

*Canned sweet potatoes work well if you don’t want to cook fresh sweet potatoes.



dsc00613

dsc00652

For this recipe and more go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-sweet-potato-souffle

Food, mustard seed sentinel

Turkey Pot Pie

meghanewhite

dsc00145

You may have some leftover turkey in the near future, and you may want something new to do with all that meat. Turkey pot pie is a great way to use up leftovers from your Thanksgiving meal. It comes together easily and is so satisfying. A flaky, buttery crust wraps the savory turkey filling like a delicious present. 

Meat pie is a very old food with roots as far back as ancient Greece and Rome. I think they were on to something pretty fantastic all those years ago. Many cultures around the globe have their own version of meat pie. We love meat in a pastry shell in America too. Pot pies have stood the test of time. Turkey pie is a classic.

This turkey pot pie recipe is absolutely scrumptious. There’s plenty of meat, and the sauce in the filing is creamy and flavorful. The delectable crust brings all the flavors and textures together beautifully. My family gave this recipe their stamp of approval. I think your family will love this savory pie too. Turkey pot pie is good old fashioned comfort food.

Happy Eating!

In everything give thanks; for this is God’s will for you in Christ Jesus. 

1 Thessalonians 5:18

dsc00153

Turkey Pot Pie 

Ingredients

1 double pie crust – homemade or store bought

1 medium onion – diced

2 carrots – diced

2 ribs of celery – diced 

4 cloves crushed garlic

6 tablespoons butter

⅓ cup flour

2 cups chicken stock

½ cup heavy cream

2 teaspoons salt

½ teaspoon pepper

1 ½ teaspoons poultry seasoning

1 teaspoon fresh thyme 

3 cups cooked shredded turkey 

1 cup frozen peas

1 egg – beaten for egg wash

Instructions

  1. Preheat oven to 425°
  2. In a large pot melt the butter over medium heat. Add onions, carrots, celery, and garlic. Cook the veggies until they are soft, about 5 minutes. 
  3. Add the flour, and stir continually for 2 minutes.
  4. Add the chicken broth and heavy cream. Bring to a simmer and cook for a few minutes until it’s thickened. Stir constantly. Add salt, pepper, poultry seasoning, and thyme. Taste, and adjust spices as needed.
  5. Stir in cooked turkey and frozen peas. Remove from the heat. Let that sit while you prepare the pastry.
  6. Roll out one pie crust disk into a 12 inch circle. Roll up the pie dough onto your rolling pin and transfer to a 9 inch pie pan. Carefully let the dough fall into place. Gently press the dough into the pie pan. 
  7. Add the turkey pie filling to the prepared pastry filled pie pan.
  8. Roll out your second pastry disk into a 10 inch circle. Use the rolling pin to transfer the dough on to the top of the filled pie. 
  9. Cut the top and bottom dough ½ an inch beyond the pie plate. Pinch the top and bottom crusts together to seal the pie. Crimp the crust. Place a finger against the inside edge of the pie dough, then use the thumb and index finger of the other hand to press the pastry into flutes.
  10. Cut 4 to 6 two-inch slits in the top of the pie to vent. Brush the prepared pie with egg wash.
  11. Bake for 30 to 35 minutes until the crust on top is golden brown.
  12. Cool for 15 minutes before serving.

Notes

  • You can use both white and dark turkey meat. You can also use chicken.
  • Use green beans or other vegetables if you prefer.
  • If the crust is getting too dark while cooking, cut a 4 inch circle in the center of a square piece of aluminum foil. Loosely place on the pie while it finishes cooking. 
  • You don’t have to crimp the edge of the pie. It just looks prettier crimped.

dsc00130

dsc00131

 

Homemade Pie Crust 

Ingredients

2 ½ cups all purpose flour

¼ teaspoon salt

1 cup cold butter, diced

1 cup cold water

1 egg

 

Instructions 

  1. In a large mixing bowl add flour and salt. Stir to combine.
  2. Add the cold butter. Using your hands mix the butter and flour. Grab the mixture and rub it to break it into smaller pieces until it’s a coarse crumb.
  3. Combine the egg and water in a measuring cup. 
  4. Pour about half the egg mixture into the flour and butter. Using your hands combine until a soft dough forms. Add more of the egg and water as needed. It will come together quickly. Do not over mix. Do not knead the dough. Just bring all of the ingredients together. It should not be crumbly, and it should not be wet. 
  5. Once it’s combined divide the dough into two portions. Flatten each portion into a disk shape and cover in plastic wrap. 
  6. Refrigerate for an hour. Leave the dough on the counter for 20 minutes to soften up a bit before rolling it out.

 

Notes

  • Pie dough can be kept in the refrigerator for 48 hours and freezer for up to 6 weeks.
  • Do not stretch pie dough when placing it in a pie pan. Stretching the dough causes shrinkage while baking. 
  • I always use salted butter. Use unsalted if you prefer. 
  • Keep butter and water cold.     

dsc00129

img_3715

 

For this recipe and all of my recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com