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Cranberry Upside Down Cake Recipe

December 5, 2011 in Recipes by Hanna Trafford

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You already know that I love cranberries! And this time of the year is just perfect for adding them into all kinds of recipes. The topping is made by simply baking cranberries placed in layer over sugar and spices at the bottom of the pan.As the cake bakes, sugar caramelizes, forming a rich syrup. You can add sweetened whip cream that will make a perfect combination to this lovely spicy dessert.  I am going to include this treat in my holiday menu for sure! Hope you like it too – Enjoy!

Cranberry Upside Down Cake:

Ingredients:

  • 8 tablespoons of unsalted butter at room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of allspice
  • 1-3/4 – 2 cups of cranberries
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1-1/4 cups of flour
  • 1-1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of milk

Directions:

  1. Preheat oven to 350F with rack in the centre
  2. Rub the bottom and sides of an 8-inch round cake pan with about 2 tablespoons of butter
  3. In a small bowl, whisk together 1/2 cup of sugar with cinnamon and allspice
  4. Sprinkle the mixture evenly over bottom of pan
  5. Arrange cranberries in a single layer on top
  6. With an electric mixer, cream remaining 6 tablespoons of butter and 1/2 cup of sugar until light and fluffy
  7. Add egg and vanilla, beat until well combined
  8. In another bowl, whisk together flour, baking powder and salt
  9. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with milk, until well combined
  10. Spoon batter over cranberries in pan and smooth top
  11. Place pan on a baking sheet and bake cake until toothpick inserted into the centre comes out clean – 30-35 minutes
  12. Cool on a wire rack for about 20 minutes
  13. Run a knife around the edge and invert the cake onto a rimmed platter

Hope you will enjoy this recipe – please send me your comments anytime – your input is very welcomed and much appreciated!

 

 

 

 

 

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How to make Old Fashioned Butter Cookies

November 29, 2011 in Recipes by Hanna Trafford

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Here is why I like Butter Cookies (aside of the obvious fact that they are delicious!) – you can make different varieties of final shapes and finishes and it looks like you have baked a great selection. And it can be all done from one basic dough.

Here is the recipe:

Old Fashioned Butter Cookies:

Ingredients:

  • 3 cups of flour
  • 1 cup of confectioner’s sugar
  • 1 cup of col unsalted butter, cut into cubes
  • ½ teaspoon of salt
  • 4 large egg yolks
  • 1 teaspoon of vanilla extract
  • Optional:
  • Egg wash: 1 large egg white beaten with 2 teaspoons of water
  • Decorating sugar and sprinkles

Directions:

  1. Place flour, sugar, butter and salt in a bowl of a food processor and process until mixture is the texture of course oatmeal. If you don’t have a food processor, you can do this with a fork
  2. In a small bowl, lightly beat egg yolks and vanilla and with motor running, add to food processor. If you are not using food processor, using electric mixer on a low speed will do the job as well.
  3. Process until dough forms
  4. Making cut out Sugar Cookies
  5. Divide dough in a half and form into two ½ inch thick discs
  6. Wrap in plastic wrap and chill until firm – about 1 hour
  7. Preheat oven to 350F
  8. On a piece of floured waxed paper, roll out one disc to a 3/16 inch thickness and chill again
  9. Repeat with the remaining dough
  10. Flouring cutters ads you are working along, cut dough into desired shapes and carefully transfer to baking sheets
  11. Re-chill rolled out dough it if gets difficult to work with
  12. If you plan to decorate your cookies, brush them with the egg wash and sprinkle with sugar or decorative sprinkles
  13. Bake cookies until edges are firm – not brown – 15-20 minutes
  14. Cool for couple of minutes on the baking sheets and cool completely on a rack
You can use a variety of cut out forms or if you have a cookies press, you can really get creative! Decorate with sprinkles, melted chocolate and create some very special memories this Christmas!
Hope you will enjoy making your Christmas cookies with this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

 

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Easy Thanksgiving Table Decorating Ideas

November 23, 2011 in Featured Articles by Hanna Trafford

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Adding a special touch to your Thanksgiving table does not have to be difficult or expensive. Here are a few of the ones I like:

You most probably have a glass bowl already, so think about filling it with various sizes of pumpkins and colourful gourds – definitely not difficult and not expensive at all. But it does look great and I am sure it will add a special touch to any table

Do you have children’s table to set up? What a great idea this is – just get some colouring placemats. decorate a napkin paper ring and a crayon pouch with Thanksgiving theme pictures (you can use stickers you buy at your local discount store) and you will have something that will keep the kids occupied!

I love the simplicity of this setting and the use of colour. Adding a little pumpkin adds just the right accent and the moss green colour is very effective in contrast. matching the potted, simple centerpieces.

How adorable is this centerpiece? And all it will take is a pumpkin – fresh or a plastic one can be used here. Collecting some branches outside and adding colourful leaves, little birds and a cute little bird house can be very easy and very inexpensive. i have seen all these items in our local dollar store – and this is the centerpiece I am definitely going to make! I would recommend placing a florist foam into the pumpkin first and securing all decoration in that way.

Again  – simplicity is what makes this decoration effective. Most items used can be gathered outside – why not take your kids out for a nature walk and make several of these beautiful decorations together?

One of my favourites – using different heights and colours of pillar style candles – especially adding a metallic one, nestled on a bed of fall leaves, along with a few colourful gourds will make a centerpiece all your guests will admire! And think about using this concept for your Christmas table – it would be very easy to replace the leaves with pine branches, add some pine cones and colourful Christmas balls or bells…. are you thinking?

Warm and very friendly – that is what I would call this design. Love the round wicker place mat under the plate – think about how well this would work if you are using disposable plates! The leaves could also be replaced with ones you could gather outside, or you could purchase silk leave garlands or arrangements at your local craft store and remove individual leaves. The candle holders are great – and definitely easy and inexpensive!

 

Hope you have enjoyed this information – please send me your comments. suggestions and experiences – and pictures of your holiday table settings! Your input is always very welcomed and much appreciated!

 

 

 

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Cranberry Walnut Bread Recipe

November 22, 2011 in Recipes by Hanna Trafford

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I am really into cranberries this time of the year! This bread is very easy to put together and tastes great- buttered fresh out of the oven and equally great the next day. You can store it for about a week in an airtight container or freeze it for later use. And without a doubt – it will make a great addition to your holiday breakfast or brunch. Enjoy!

Cranberry Walnut Bread

  • 2 tablespoons of butter – room temperature
  • 2 cups of flour
  • 1-1/2 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup of sugar
  • 1 large egg
  • 1 teaspoon of orange zest
  • 1 cup of fresh orange juice
  • 1 cup of fresh cranberries
  • 1 cup of chopped walnuts

Directions:

  1. Preheat oven to 325F
  2. Butter and flour 8-1/2 x 4-1/2 inch loaf pan
  3. In a medium bowl, stir together flour, baking powder, baking soda and salt and set aside
  4. With an electric mixer, cream butter and sugar on medium speed until creamed
  5. Add egg and beat well
  6. Gradually add flour mixture, mixing until combined – dough will appear dry
  7. Reduce speed to low, add orange zest and orange juice
  8. Fold in cranberries and walnuts
  9. Spread batter in prepared pan and smooth top evenly
  10. Bake until toothpick inserted into the centre comes out clean – 50 minutes to 1 hour – tent with foil if the top is browning too quickly
  11. Cool in pan for 10 minutes then invert onto a wire rack
  12. Cool completely before slicing
Hope you will enjoy this recipe -please send in your comments and experiences – your input is very welcomed and much appreciated!
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Unique and Handmade Gifts Like No Others

November 17, 2011 in Featured Articles by Hanna Trafford

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I just have to share this with all of you!

After years of thinking about doing what I do best, I have finally launched Mama Knows product line – in my very own online store! I can hardly sleep now – it’s like having another child!

All the products have my personal name on them – all have been developed and well tested personally by me and I do believe they make incredible gifts!

Check out the Recipes in a Jar - absolutely perfect for trying them yourself and adding them to your gift list:

Good Old Fashioned Chili

Good Old Fashioned Chili in a Jar - complete with step by step instructions and attractively packaged in a re-usable jar - perfect gift idea!

Five different kinds of bean, my secret spice and seasoning mix in a separate pouch and the result? Awesome and huge pot of chili you can easily freeze for future use.

Also available in a gift bag!

Ready to use for yourself and your family and friends or add to your Christmas list for just about anyone - perfect gift like no other!

Friendship Soup

The name says it all - this good for you gift will make a huge pot of soup, ready to share with family and friends. You just have to add it to your Christmas gift list for all your friends!

One of my favourite soups – and I took my own recipe to create one that can be packaged in a jar or a bag and readily made with very little effort! Good for you ingredients include 2 different kinds of lentils, split peas, wite rice, brown and wild rice, 2 different pasta and of course – my very own secret mix of spices and seasonings. You will also get a recipe and step by step instructions folder – it’s just a perfect gift!

Friendship Soup is also available in a gift bag:

Perfect for all your friends on your Christmas Gift list or to use yourself and share it!

Old Fashioned Chocolate Chip Cookies

A definite favourite - this recipe has been in my family for ages - and I couldn't even tell you just how many cookies I have made! I am pretty sure you will not be disappointed if you give it a try or gift it to your family and friends

If I was to try to count just how many times and how many Chocolate Chip Cookies I have made using this recipe, I know I would end up and at least four-digit numbers! You really need to try these and add them to your Christmas Gift List!

Old Fashioned Chocolate Chip Cookies are also available in a gift bag package;

Definite favourite for anyone - try there or gift them - you will not be disappointed !

 

Best Ever Butter Tarts:

You will be able to make your own pastry and fill it with a wonderful butter tart filling, complete with raisins! Definite and delicious baked goodness!

I calls these The Best Ever Butter Tarts – I have made them thousands of time and always with no fail result! So I decided to share and created a recipe that can be packaged in a jar or a bag – and that is what you will get! Complete with recipe and step by step folder (pastry is really not difficult to make at all!) – there is no perfect gift like this one is!

And yes – it is also available in a gift bag package – check out my online store today!

Have a wonderful time browsing in my store – you will find not only the Recipes in a Jar line – you will also find handmade unique gifts – all designed and made by me! And keep checking it out and returning regularly- I have another line of products that will show up there within the next few days!

 

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Cornbread Pudding Recipe

November 17, 2011 in Recipes by Hanna Trafford

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Cornbread pudding will make a great addition to any meal – especially if you are looking to add something to your holiday dinner menu. You can serve it topped with fruits or nuts and make a lovely dessert! Fro variation and to serve with your main course, I have added a recipe make with chives – Enjoy!

Cornbread Pudding

  1. Preheat oven to 300F with rack in the centre position
  2. In a large bowl, beat together 4 large eggs, 3 cups of half and half cream, ½ cup of maple syrup and ¼ teaspoon of salt
  3. Stir in about 1-1/2 lbs. of cornbread cut into 1 inch cubes (10-12 cups
  4. Let sit until cornbread has absorbed the liquid – about 5 minutes (the bread will break down to small pieces)
  5. Pour mixture into 8 inch square baking dish, flatten and smooth top with a spatula
  6. Bake until toothpick inserted into centre comes out clean – 1 hour to 1 hour and 15 minutes
  7. Serve with more maple syrup and cream if desired or top with fresh fruits and cream

 

Corn Pudding with Chives

Ingredients:

  • 3 packages ( 10 oz.each) of frozen corn, thawed
  • 3 cups of milk
  • 4 large eggs
  • 1/3 cup of sugar
  • ½ cup of flour
  • ¼ teaspoon of ground nutmeg
  • Coarse salt
  • ¼ cup of sliced fresh chives

Directions:

  1. Preheat oven to 350F
  2. In a blender, puree half the corn with 2 cups of milk, until almost smooth
  3. In a large bowl, whisk eggs with sugar, flour, nutmeg and 2 teaspoons of slat
  4. Whisk in puree corn mixture, along with remaining corn and 1 cup of milk\Pour mixture into 9 x 13 inch baking dish and sprinkle with chives
  5. Bake until golden brown around edges and very loosely set – about 40-45 minutes
  6. Let cool 5-10 minutes before serving

Hope you enjoy these recipes – please send in your comments – your input is always welcomed and very much appreciated!

 

 

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Roast Turkey with Herb Butter Recipe

November 16, 2011 in Recipes by Hanna Trafford

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I recommend the Cornbread and Sausage stuffing - but you can choose from any one of my top 5!

The combination of herbs is what makes the difference here. And when you use Sausage and Cornbread stuffing, you will be creating a definite holiday favourite!

Roast turkey with Herb Butter

Ingredients:

  • 5 tablespoons of butter(at room temperature)
  • 1 tablespoon each of fresh chopped rosemary, sage and thyme
  • Coarse salt and pepper
  • 1 whole turkey – about 12 lb.s)
  • Cornbread and sausage stuffing (recipe below)
  • 4-6 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 stalks of celery, halved crosswise

Directions:

  1. Preheat oven to 350F with rack in the lowest position
  2. Make herb butter: In a small bowl, mix together 4 tablespoons of butter with chopped herbs, season generously with salt and pepper.
  3. Prepare and stuff the turkey
  4. Mix carrots, onions and celery with 2 cups of water in a large roasting pan. Set roasting rack over vegetables in a pan
  5. Lift turkey on rack, rub with remaining butter
  6. Season generously with salt and pepper
  7. Tent turkey loosely with a foil
  8. Roast for 1 hour, then baste every 30 minutes until meat thermometer inserted into thickest part away from bone registers 125F – that should take about 3 hours
  9. Remove foil and raise oven heat to 400F
  10. Continue roasting, basting occasionally until thermometer reaches 180F – that should take 45 – 60 minutes longer
  11. Tent with foil if your turkey starts browning too quickly
  12. Add more water if pan becomes dry
  13. Transfer turkey to serving platter and cover with foil – let rest for about 30 minutes before carving

Making gravy:

  1. Take your turkey out of the pan and let it rest before carving
  2. Place pan on the stove across two burners
  3. Bring pan liquid to boil over high heat, cook, stirring occasionally for about 5 minutes, until liquid boils out
  4. Continue to cook until vegetables are browned – 8-10 minutes longer
  5. Add one cup of white wine and cook, stirring constantly until syrupy – 1-2 minutes
  6. Add 2/3 cups of flour and cook, stirring until flour is browned, about 2 minutes
  7. Slowly add 8 cups of water, bring to simmer, stirring for about 5 minutes
  8. Continue cooking until gravy reaches desired consistency – 10-15 minutes
  9. Pour gravy through a fine mesh sieve into a medium saucepan and discard solids
  10. Season with coarse salt and ground pepper
  11. Keep warm and whisk before serving

Cornbread and Sausage Stuffing:

You can make a choice here – click on the link to see my top 5 Turkey Stuffing Recipes

I recommend the Cornbread and Sausage Stuffing, but you can use one one of the 5 recipes listed here

Enjoy your holidays and please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

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Top 5 Turkey Stuffing Recipes

November 11, 2011 in Recipes by Hanna Trafford

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Here are my favourite turkey stuffing recipes  for you – believe me, I have been cooking for many years and have made these stuffings lots of times. You can trust that what I share with you is easy to make and very, very good!

1. Mushroom Stuffing:

I have made this stuffing with a mixture of fresh mushrooms and also with mixed dried mushrooms - both worked very well

Ingredients:

  • 4 tablespoons of butter
  • 2 large onions, diced into ¾ inch pieces
  • 6 celery stalks, sliced crosswise, ¼ inch thick
  • Coarse salt and ground pepper
  • 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
  •  2 loaves of Italian bread (1 lb. total) cut into 1 inch cubes and dried
  • 1 can – 14 oz. of chicken or vegetable broth
  • 1 cup of coarsely chopped parsley
  • 3 large eggs, lightly beaten

Directions:

  1. Preheat oven to 400F
  2. Butter 8 inch square pan for extra stuffing
  3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
  4. Cook, tossing often until beginning to brown – 12-15 minutes
  5. Add mushrooms
  6. Cover and cook until the mushrooms release liquid – 5-7 minutes
  7. Uncover, cook, tossing occasionally until tender and the liquid has evaporated – 10-12 minutes
  8. Transfer to a large bowl and let cool completely
  9. Add bread, parsley and ¾ cup of water to bowl – toss well
  10. Season with salt and pepper and mix in eggs
  11. Prepare and stuff turkey
  12. Transfer extra stuffing to prepared baking dish and cover with buttered foil
  13. Refrigerate until ready to bake
  14. Bake for 20 minutes and then remove foil and bake for about 20 minutes longer until top is golden

2. Cornbread and Sausage Stuffing

I love using cornbread instead of regular white bread for stuffing - it breaks up very nicely and adds to the taste

Ingredients:

  • 1 lb. Of fresh pork sausage, casings removed, crumbled
  • 1 large onion, finely chopped
  • 3 stalks of celery, finely chopped
  • Coarse salt and ground pepper
  • 2 lbs. of prepared cornbread, cut into ¾ inch cubes
  • 3 tablespoons of finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1-2 cups of chicken broth

Directions:

  1. Preheat oven to 350F
  2. In a large non stick skillet, cook the sausage meat over medium heat, stirring often, until browned and cooked through – 5-8 minutes
  3. Transfer to a large bowl
  4. To the pan, add onion, celery and ¼ cup of water
  5. Reduce heat to medium, cook, stirring and cook, scrapping up browned bits with a wooden spoon, until vegetables soften – about 10 minutes
  6. Season generously with salt and pepper
  7. Add to sausage
  8. Add cornbread, sage and eggs to the sausage
  9. Bring broth to a simmer in a small saucepan, pour ½ over stuffing and toss gently (cornbread will break into small pieces)
  10. If needed, add up to ½ cup more broth, until stuffing feels moist but not wet.
  11. Stuff into turkey, using about 4 cups
  12. Spoons remaining stuffing into a baking pan – it should reach the top.
  13. Refrigerate stuffing in pan and remaining broth separately, covered until ready to bake
  14. How to bake extra stuffing:
  15. An hour or so before serving, moisten stuffing in pan with reheated broth (up to 1 cup) Bake, covered about 30 minutes, then uncover and bake until browned on top – 15 to 30 minutes

3. Basic Bread Stuffing:

Just like grandma used to make - this one was always liked by everyone I served it to

Ingredients:

  • 1/4 cup finely chopped onions
  • 1/2 cup chopped celery
  • 1/3 cup butter
  • 4 cups bread cubes
  • 1 teaspoon pepper
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground sage
  • 1/4 to 1/2 teaspoon poultry seasoning
  • turkey or chicken broth

Directions:

  1. Sauté onion and celery in the butter until softened.
  2. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
  3. Stir in broth until well moistened.
  4. Enough for an 8 to 10-pound turkey.
  5. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.
  6. Take the cover off the last 5 minutes to brown.

4. Apple Pecan Stuffing

I got this one from The Food Network and absolutely loved it! The combination of apples and pecans is definitely one of my favourites

Ingredients:

  • 1 cup chicken broth
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 4 cups dry wheat bread cubes, about 8 slices
  • 2 medium apples, peeled, cored, and finely chopped
  • 1/2 cup chopped pecans
  • 1 teaspoon ground sage
  • 1/4 teaspoon ground cinnamon

Directions:

  1. In a small saucepan, combine chicken broth, celery, onion, butter, and salt.
  2. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
  3. In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper.
  4. Pour broth and vegetable mixture over the bread cubes.
  5. Gently stir to moisten.
  6. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes.
  7. May also use as a stuffing for an 8 to 10 pound turkey.

5. Cherry Stuffing:

I used this recipe last Christmas and it was a definite hit! It was hard to believe that cherries can taste that good in a stuffing

Ingredients:

  • 8 bacon strips, chopped into small pieces
  • 1-1/2 cups of chopped celery
  • 3/4 cups of chopped onion
  • 4 cups of bread cubes
  • 1-3/4 cups of chicken broth
  • 1-1/2  teaspoons of sage
  • 1 teaspoon of thyme
  • 1/2 teaspoon of ground pepper
  • 1/4 teaspoon of salt
  • 1/2 cup of dried cherries, chopped into halves

Directions:

  1. In a skillet, cook bacon over medium heat until crisp.
  2. Remove and place on paper towel, reserving 1 tablespoons of drippings.
  3. Saute celery and onion in drippings until tender.
  4. In a large bowl, combine bread cubes, broth, sage, thyme, pepper and salt. Stir in the bacon, celery mixture and cherries.
  5. Just before baking, loosely stuff turkey. Skewer turkey openings and tie drumsticks together. Place breast side up on a rack in a roasting pan and brush with melted butter.
  6. Bake, uncovered at 325F for 3-1/2 to 4-1/2 hours or until meat thermometer reads 180F for the turkey and 165F for the stuffing. Baste occasionally during baking and if turkey browns too fast, cover loosely with aluminum foil.
  7. Let turkey stand covered for at least 20 minutes before removing stuffing and carving.
Have a wonderful holiday season and please share your experiences – your input is very welcomed and much appreciated!
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Pumpkin Spice Cake with Honey Frosting Recipe

November 10, 2011 in Recipes by Hanna Trafford

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Remember that adding raisins will add to the wonderful taste of this cake!

I don’t know if it is the spices or the delicious Honey Frosting, that make this cake:” oh soooo good!” – but I do know that it is worth the effort in your kitchen. Hope you enjoy the recipe and remember – your comments, suggestions and experiences are always welcomed and very much appreciated!

 

Pumpkin Spice Cake with Honey Frosting

Ingredients:

  • ½ cup of unsalted butter, melted (plus a bit more for the pan)
  • 2-1/2 cups of flour
  • 2 teaspoons of baking soda
  • ½ teaspoon of salt
  • 1 tablespoon of pumpkin pie spice or 1-1/2 teaspoons of cinnamon, ¾ teaspoon of ginger, ½ teaspoon of nutmeg, 1/8 teaspoon of allspice and 1/8 teaspoon of cloves)
  • 2 large eggs
  • 1-1/2 cups of sugar
  • 1 can – 15 oz. Of pumpkin puree

Directions:

  1. Preheat oven to 350F
  2. Butter 9 inch square cake pan
  3. In a medium bowl, whisk flour with baking soda, salt and pumpkin pie spice
  4. In a large bowl, whisk eggs, sugar, butter and pumpkin puree until combined
  5. Add dry ingredients to pumpkin mixture and mix gently until smooth
  6. Turn batter into prepared pan and smooth top
  7. Bake until toothpick inserted into the centre of cake comes out clean – 45-50 minutes
  8. Cook cake 10 minutes in pan, then turn out of pan and cool completely, right side up on a rack
  9. Spread top of cake with Honey Frosting and cut into squares to serve

To make Honey Frosting:

In a medium bowl, whisk ½ cup of very soft unsalted butter, 8 oz, of cream cheese and 1/4 cup of honey until smooth

 

Enjoy!

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Roast Turkey with Sage and Mushroom Stuffing Recipe

November 9, 2011 in Recipes by Hanna Trafford

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There is something very special about sage – for me anyway. Probably because that is the spice my grandma used for stuffing just about anything – chicken, pork, duck, goose…. It brings back memories of family dinners and good time. Try this recipe and maybe it will become a tradition for you:

Roast Turkey with Sage

Ingredients:

1 whole turkey - about 12 lbs

Mushroom stuffing (recipe below)

  • 4 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 bunches of fresh sage – leaves separated from stems, stems saved
  • 2 tablespoons of butter, softened
  • Coarse salt and ground pepper

Directions:

  1. Preheat oven to 350F with rack in lowest position
  2. Prepare and stuff the turkey
  3. If you have the turkey neck, cut it into pieces and combine in large roasting pan with carrots, onions and saved sage stems
  4. Set rack in pan, over vegetables and place turkey on rack, breast side up
  5. Rub turkey with butter and generously season with salt and pepper
  6. Pour 6 cups of water in bottom of pan, tent pan with foil
  7. Place in the oven
  8. Roast, basting every 30 minutes with pan liquids, until thermometer inserted in thickest part of tigh (avoiding bone) reaches 125F – that should take about 3-1/2 hours
  9. Remove foil, raise heat to 400F
  10. Continue roasting, basting occasionally, until thermometer reaches 170F – about 45 – 60 minutes
  11. Tent with foil again, if the turkey is browning too quickly and add more water if pan becomes dry
  12. Transfer turkey to a serving dish and cover with foil again

Mushroom Stuffing

Ingredients:

  • 4 tablespoons of butter
  • 2 large onions, diced into ¾ inch pieces
  • 6 celery stalks, sliced crosswise, ¼ inch thick
  • Coarse salt and ground pepper
  • 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
  •  2 loaves of Italian bread (1 lb. Total) cut into 1 inch cubes and dried
  • 1 can – 14 oz. of chicken or vegetable broth
  • 1 cup of coarsely chopped parsley
  • 3 large eggs, lightly beaten

Directions:

  1. Preheat oven to 400F
  2. Butter 8 inch square pan for extra stuffing
  3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
  4. Cook, tossing often until beginning to brown – 12-15 minutes

Hope you enjoy this recipe – please send me your comments, suggestions adn experiences, your input is welcomed and very much appreciated!

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