Thanksgiving...

bethk wrote:Got my cranberry sauce going today ~ I like to let it sit and have the flavors combine for a few days.  I cooked 1 lb. of cranberries, 1/2 c. water, 2/3 c. sugar, 1 tart apple chopped into small dice, zest of one orange.  When the cranberries 'popped' I turned it off, the apples are still firm (and look like jewels mixed into the sauce).

On Thursday I will section the orange I zested to add to the sauce and maybe some chopped pecans....I like it with the nuts but I'm not sure anyone else does.

My mom liked to make a raw cranberry relish with apples, oranges & walnuts.....had to grind that stuff with the old 'screw-to-the-table' cast iron grinder.  The original wing nut that held the grinding wheels on had been long lost so Dad found an old metal nut that fit.  Even though it was well washed, I stil thought that nut looked as though it still had axel grease on it.....LOL

I made cranberry sauce too, like yours.. usually Dirk made the raw cranberry relish, but he realized not many of us like it, so this year he let me do it my way, he only told me he wanted some honey in it, so ok, as you wish dear.... oh it's so good,



and a pumpkin cheesecake to bring to Thanksgiving dinner, I hope I can easily release the pie as I forgot to spray baking spray before I poured in the ingredients

NormM wrote:I have substituted both water chestnuts and bok choy for celery in the past and thought both worked ok.  I didn't think about the water chestnuts this time.  For taste, I think bean sprouts come close to the taste of celery. The dressing is already made, covered in a baking dish and in the freezer. I might think about stirring in some water chestnuts before baking it though.

bethk wrote:Imelda, here is the recipe I use for my pumpkin roll.  I like that it's baked in a 9 X 12 pan so the cake part is a bit thicker than the ones baked on a half sheet pan.  I usually bake the cake part the day before so it has time to cool rolled up in the towel.  Then I refrigerate it overnight before I make the filling and re-roll for serving.

Pumpkin Roll

Beat together:
3 eggs
1 c. Sugar
2/3 c. Pumpkin puree (canned Libby)

Then add:
½ t. Cinnamon
¾ c. Flour
1 t. baking soda
½ t. salt

Lightly grease 9 X 13 baking pan and line with parchment paper.  Add mixture EVENLY making sure the corners are filled.  Bake at 350* for 15 minutes.

Turn on to towel (lightly sprinkled w/powdered sugar), remove parchment, roll lightly from narrow end and allow to cool on rack.  When cool, unroll carefully to remove towel, fill and re-roll.  Sprinkle with powdered sugar just before serving.

Filling:  Beat together – 8 oz. Cream Cheese, 2 T. softened butter, 1 t. vanilla, and 1 c. powdered sugar.

(and, NO, there is no oil or butter in the cake.  The canned pumpkin is all that's needed.)

I have no luck in rolling the cakes, is it easier to roll the thick or thin cakes? I'm afraid I'd crack it.. and from what you said, you refrigerated the roll cake overnight before filling the cream cheese, did you chilled it with the towel on? and did you have to put the cake in a container so it would not dry out? thank you.. I still have 1 can pumpkin pure and plan to make it for next week, Dirk"s sister is coming to town

and would you post the picture of the pan you used?