Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 3 medium apples, peeled, cored, thinly sliced
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground allspice
• 2 cups cake flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 3/4 cup apple schnapps, apple juice, milk, water or a combination

Preparation:

 

Ingredients:
- 1 small head cauliflower, trimmed, core removed, cut into small florets (should yield about 2-3 cups of cauliflower
- 1 small red potato, unpeeled and chopped
- 1 cup turnips, trimmed and cubed
- 2 tbsp fat free half & half
- 1 tbsp fat free sour cream
- 1 tbsp light butter (I used Brummel & Brown)
- Salt and pepper to taste

Top with chives or green onions if you’d like!

*OPTIONAL: add in freshly chopped thyme, sage and rosemary for a fabulous Fall- like flavor

Directions:
Bring a large pot of water to a boil, and add about 1 tbsp salt; add the cauliflower, potato, and turnips as they’re prepped. Reduce heat to maintain a fast simmer, cover and cook for about 20 minutes or until vegetables are cooked through. Drain well and transfer to a food processor. Process until smooth. Return pureed cauliflower to the hot pan on medium high heat. Stirring often, cook off the excess liquid, about 5 – 10 minutes. Stir in remaining ingredients. Transfer to serving bowl. Serve and enjoy!

Serving size is 3/4cup
Each serving = 1 Point Tot

1.	Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2.	Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3.	Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

Nutrition Information:

1 Cheese Ball: Calories 40 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 95mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 0 
*Percent Daily Values are based on a 2,000 calorie diet.

Stuffing for Thanksgiving

1. Mix graham flour, baking powder, cinnamon and salt.
2. Cream butter and sugar together until fluffy.
3. Add honey and vanilla to creamed butter and sugar.
4. Alternating water and flour, add to creamed mixture, beating well after each.
5. Cover dough and let sit at room temperature for 30 minutes.
6. Divide dough in half and place on a lightly greased cookie sheet.
7. Pat into a 1/2 inch thick rectangle and roll dough (with a floured rolling pin) within 1/2 inch of the edge of the cookie sheet.
8. Cut lines in the dough to form squares or rectangles.
9. Bake in a 325 degree F oven for 30 minutes or until squares are browned.
10. You can use a pastry cutter to make the dashed lines like store-bought crackers.
11. Try adding sugar or cinnamon sugar to the top of the crackers during the last few minutes of baking, if desired.

 

 

 

Ingredients:

• 2 medium eggplants
• 1/2 cup flour
• oil for frying
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 3 hard-boiled eggs
• 1 tsp. salt
• 1/4 teaspoon pepper

Preparation:

 

YELLOW SPLIT-PEA SOUP

7 c. water 1 lb. dried yellow split peas, about 2 1/2 c. 1-2 whole garlic cloves 2 cans chicken broth or substitute water plain or w/ bouillon. 1 lb. lean ham, rind removed (whatever you like, really) 2 med. onions, chopped 1/4 tsp. pepper 4 med. carrots, sliced 4 med. stalks celery, sliced 2 slices of red pepper, sliced Any other spices you may enjoy. Heat water and peas to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. (You will see the pockets of gas form on top of the water.)  I rinsed but it did not say to, I just recall my dad doing it.  Add chicken broth, amount of water of choice, 2 cloves of garlic, ham, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary. Leave lid off if it is too brothy. Take out ham and shred or cut into the sizes you desire.  Return it to the liquid. Add the following at this point. Saute  carrots, celery onion and red pepper in a dab of butter and a couple drops of olive oil until warm and partially cooked.  Add to split peas.  Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove salt pork; cut into 1/4 inch slices. Add pork to soup or serve separately with mustard if desired.  (I left the lid off and stirred it around to muck up the peas but most of all I was just having fun.) The recipe suggested a dab of mustard on the side of the soup bowl to touch with your spoon as you eat a bite.

 

History of Plum Pudding

Why is Plum Pudding called Plum Pudding when there are no plums in it? In the 17th century, plums referred to raisins or other fruits. Plumb is another spelling of plum. Prune is actually derived from the same word as plum - the Latin word was pruna, which changed in the Germanic languages into pluma. But the terms were quite confused in the 16th and 17th centuries and people talked about growing prunes in their garden.

(1)  Defination of "plum" in the Oxford English Dictionary 
A dried grape or raisin as used for puddings, cakes, etc.  This use probably arose from the substitution of raisins for dried plums or prunes as an ingredient in plum-broth, porridge, etc., with retention of  the name 'plum' for the substituted article."  The OED then goes on to list occurrences of this use in literature.  Samuel Johnson defined a "plum" as "raisin; grape dried in the sun."

(2)  Some information from A Gourmet´s Guide by John Ayto 
"Dried plums, or prunes, were popular in pies in medieval times, but gradually in the sixteenth and seventeenth century they began to be replaced by raisins. The dishes made with them, however, retained the term plum, and to this day the plum pudding, plum cake, plum duff etc. remind us of their former ingredients." And yes, the raisins were sometimes called plums in the 19th century, but only when they were in a plum pudding or plum cake ...

Plum pudding is a steamed or boiled pudding frequently served at holiday times. Plum pudding has never contained plums. The name Christmas pudding is first recorded in 1858 in a novel by Anthony Trollope.

During the Puritan reign in England, plum pudding was outlawed as "sinfully rich."
Traditionally in England, small silver charms were baked in the plum pudding. A silver coin would bring wealth in the coming year; a tiny wishbone, good luck; a silver thimble, thrift; an anchor, safe harbor.

By Victorian times, only the silver coin remained. In England these tiny charms can still be bought by families who make their own puddings.

It is also traditional for every one who lives in the household to simultaneously hold onto the wooden spoon, help stir the batter for the pudding, and make a wish.

Quote from The Gourmets Guide 
"Nowadays served only at Christmas, and so called exclusively Christmas pudding, this was formerly a common year-round pudding (albeit not always as rich as the festive version); indeed, in 1748 Pehr Kalm, a Swedish visitor to England, noted that "the art of cooking as practised by Englishmen does not extend much beyond roast beef and plum pudding". And in 1814, one of the traditional English delicacies introduced to the French by Antoine Beauvilliers in his L´art du cuisiner was plomb-poutingue."

Grandma Fisher's Plum Pudding Recipe

1 cup sugar

1 cup butter, room temperature

1 cup milk*


2 eggs, beaten

2/3 cup molasses

1/4 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder


3 1/2 cups all-purpose flour 

plus 2 tablespoons

1 1/2 cups raisins, finely chopped

1 cup dates, chopped

1/2 cup nuts, chopped


3 tablespoons candied orange or lemon citron, finely chopped

1 1/2 cups chopped apples

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Boiling Water

 

Nutmeg Sauce
* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired.

Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.

In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.

Fill each greased pan 1/2 full of batter.

 

Cover tops of pans with lids or 2 layers of aluminum foil.

 

In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil.

 

Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.

Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.

To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.

Yields two puddings.

Nutmeg Sauce


2/3 cup sugar*

1 1/2 teaspoons cornstarch

1/8 teaspoon salt

1 cup boiling water


1 tablespoon butter


1/2 teaspoon nutmeg

In a large saucepan over medium-high heat, combine sugar, cornstarch and salt.

Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended.

* Brown sugar may be substituted for the sugar if desired.