With Thanksgiving just around the corner, where featuring great recipes from Taste of Home's newest cookbook, "Recipes Across America." Mark Hagen with the Taste of Home joins FOX6 WakeUp with great holiday ideas.
Spiced Sweet Potato Muffins
Minced gingerroot and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. —Susan Bracken, State College, Pennsylvania
Prep: 15 min. Bake: 20 min.
1-1/2 cups all-purpose flour
1 cup plus 1 tablespoon sugar, divided
3 teaspoons grated orange peel
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs, lightly beaten
1 cup cold mashed sweet potatoes (prepared without milk and butter)
1/4 teaspoon ground cinnamon
1/2 cup butter, softened
2 tablespoons finely chopped crystallized ginger
- In a large bowl, combine the flour, 1 cup sugar, orange peel, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter.
- Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
- In a small bowl, combine the ginger butter ingredients. Serve with warm muffins. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 243 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 347 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
Cherry Wild Rice Salad
While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. —Yvonne Gorges, New London, Wisconsin
Prep/Total Time: 25 min.
2 cups fresh snow peas, halved
2 cups cooked wild rice
1 cup cooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
1 cup dried cherries
1/2 cup thinly sliced celery
1/4 cup chopped green onions
6 tablespoons sugar
6 tablespoons canola oil
3 tablespoons cider vinegar
4-1/2 teaspoons soy sauce
1 to 2 garlic cloves, peeled
3/4 teaspoon minced fresh gingerroot
3/4 cup cashew halves, toasted
- In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
- Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 355 calories, 17 g fat (3 g saturated fat), 0 cholesterol, 188 mg sodium, 48 g carbohydrate, 4 g fiber, 7 g protein.
Streusel Pumpkin Pie
Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana
Prep: 20 min. Bake: 40 min. + cooling
2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 egg, lightly beaten
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
- In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside.
- Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.
- Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving. Yield: 2 pies (6-8 servings each).
Nutrition Facts: 1 serving (1 slice) equals 355 calories, 17 g fat (5 g saturated fat), 27 mg cholesterol, 280 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.