COLUMBIA — Good food has been a hallmark for the Missourian print desk this semester. Several of our designers have taken turns bringing in baked treats and other goodies throughout the semester to share while we produce the paper every night.
With Thanksgiving coming up this week, we thought it would be fun to share some of our favorite seasonal recipes with readers (make that most of us — at least one member of our design team doesn't cook, but he gave it the old college try anyway. Hopefully his recipe comes out better in your kitchen than it did in his).
If you do try these out, whether you go word-for-word or if you decide to add your own spin to these recipes, drop us a note at submissions@MyMissourian.com and let us know how they turned out. Or, if you have a recipe that you think other readers would enjoy, e-mail it to us so we can share it before Thursday.
Pumpkin scones — not just for breakfast anymore
I'm just going to come right out and say it — I'm not a big fan of pumpkin pie. I don't like the squishy texture or the dry crust or the whipped cream.
But I do like the tradition. And unless you're Harry Potter drinking pumpkin juice, there aren't a lot of opportunities to consume pumpkin. So every Thanksgiving I end up having some pie, but it's not the highlight of my meal.
So imagine my excitement when I found a recipe for pumpkin scones. You still get the tradition the pumpkiny baked good provides, but the texture is much more agreeable. Plus, these bad boys are stuffed with chocolate chips and smothered with frosting, which is way better than whipped cream.
Pumpkin Scones with Spiced Glaze
For the scones:
2 cups all-purpose flour
7 tablespoons light brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
6 tablespoons cold butter
½ cup chocolate chips (optional)
½ cup canned pumpkin
3 tablespoons half-and-half
1 large egg
For the spiced glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
- Preheat the oven to 425 F. Line a baking sheet with parchment paper or sprinkle liberally with flour and set aside.
- Combine flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice in a large bowl. Use a fork to blend the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
- In a separate bowl, whisk together the canned pumpkin, half-and-half and egg. Fold the wet ingredients into dry ingredients, add chocolate chips and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle. Use a large knife to cut the dough so you end up with 12 triangular slices. Place on prepared baking sheet. Bake for 14 to 16 minutes or until light brown. Cool on a wire rack.
- To make the spiced glaze, combine all of the spiced glaze ingredients and whisk together. Drizzle over each scone and allow the icing to dry before serving (about an hour).
Yield: 12 scones.
Slightly adapted from a recipe at www.browneyedbaker.com/2010/02/19/pumpkin-scones-spiced-glaze/.
— Nicole Lebsack
Yeast rolls so good they're fought over
When I decided to practice making something to add to the holiday dinner table, my boyfriend suggested I make the infamous rolls his grandma makes for all major holidays. Rolls that get hidden in cupboards in order to ensure leftovers and are fought over to the death.
Feeling ambitious, I called his grandma to get the recipe and gathered up the ingredients. The process was fairly easy, and aside from the time needed to allow the dough to rise, a quick way to make rolls without resorting to the ones from a can.
When I asked my boyfriend if he wanted one, he took a look and gave me a vague but telling, “Maybe later.” I knew there was no way these rolls could live up to the ones his grandma has perfected through the years, but they still make a pretty good opener on a Thanksgiving dinner table. Try them yourself:
Old-fashioned yeast rolls
1 cup milk
1 ½ cups lukewarm water
2 packages dry active yeast
½ cup sugar
4 teaspoons salt
4 tablespoons shortening (can be replaced with vegetable oil)
8 cups flour
- Mix ½ cup water with the dry active yeast and 1 teaspoon of sugar until dissolved.
- In a separate bowl, mix 1 cup water with 1 cup milk and a ½ cup of sugar, 4 teaspoons of salt, 2 eggs and 4 tablespoons of shortening until combined.
- Slowly pour yeast mixture into the milk mixture and stir. Add flour, one cup at a time, until the mixture cannot be stirred anymore and has to be kneaded.
- Continue kneading the dough on a floured board until the mixture has an even texture. Roll into a ball.
- Grease the inside of a mixing bowl. Put the entire ball of dough into the bowl and cover with a damp towel.
- Allow the dough to rise until the edges reach the top of the bowl or the dough has doubled in size.
- Pull off palm sized pieces and roll them into balls. It may help to put vegetable oil or shortening on your palm in order to avoid the dough sticking to your palm. Put each roll onto a flat baking pan.
- Preheat the oven to 350 degrees. Allow the rolls to rise again, to about double their size, before putting them in the oven. Bake until golden brown, usually between 10 to 15 minutes.
— Aniqa Hasan
Maybe you can do better with these Jell-O Eggs
There they sat, every Thanksgiving since I can remember. When I was a child, they sat there gleaming on a silver tray, beckoning an appetite that I was forced to quell until after the feast. They were a wonder to hold in your hands, squishy, colorful and round.
Now, as an adult (or at least I claim to be), they are just delicious. I am talking about Jell-O Eggs, of course, a delicacy my aunt has been making for Thanksgiving (No, not Easter. I know, weird right?) for years. And while the stereotypical male gene of not being able to cook a lick has been passed down to me (I once faltered attempting to make Easy Mac), so much so that my attempt to recreate these eggs of tastiness ended up with Jell-O on the floor, roommates mocking me, and not a single, solid Jell-O Egg in sight. I thought that passing the short, simple recipe on to you all is something that must be done.
Jell-O Egg Jigglers Egg Mold, or any sort of mold you can find at department stores
1 ½ cups boiling water (do not add cold water)
1 package (8-serving size) Jell-O gelatin, any flavor
- Wipe inside of both sides of egg mold and along rims lightly with oil, using paper towel, or spray mold lightly with cooking spray. Close mold, matching up the rims of the egg halves. Snap each of the six individual egg halves together until each of the six eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
- Stir the boiling water into dry gelatin mix in large bowl for at least 3 minutes until dissolved. Pour into a measuring cup with a pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. Any remaining gelatin mixture can be poured into a custard cup.
- Refrigerate for at least 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg — do not pull on the handle. Turn mold over and shake gently to unmold eggs. Store in tightly covered container in refrigerator.
A recollection from my Aunt Virginia, with help from www.kraftrecipes.com.
— Jordan Zirm
Nuts for Nutella
Hi, I'm Josh Barone, and I'm addicted to Nutella.
My body hates me for it, of course, but I always try to incorporate the hazelnut-cocoa spread into all my indulgent baking adventures.
While browsing food porn on the Internet recently — don't act like you've never been there — I came across a photo of a pound cake with Nutella woven into it.
I had to have it. In fact, I tweeted the photo with the caption, "I need this in my life." Nutella pound cake might not be the most traditional treat you can make this Thanksgiving, but I'm using the holiday as an excuse to indulge myself.
And who knows? Maybe I just discovered my new Thanksgiving tradition.
Nutella-Swirl Pound Cake
1 ½ cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt
2 sticks unsalted butter, softened
1 ¼ cups sugar
13-ounce jar Nutella
- Preheat the oven to 325 Fahrenheit. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.
- In a large bowl, using a hand-held mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in three batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
- Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
- Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
Source: Food & Wine Magazine
— Josh Barone
A non-traditional but delicious casserole
My grandmother has a set menu for family gatherings. Turkey for Thanksgiving, ham for Christmas and Easter. Traditional Thanksgiving foods such as stuffing appear, as does green bean casserole and rolls. Lots and lots of rolls make an appearance for the growing boys of my extended family. There are two growing boys, by the way. Some of the other foods seem to be a part of my family tradition that isn't necessarily part of the typical Thanksgiving repertoire. But they are delicious.
Broccoli and rice casserole is one of them. In my opinion, it's scrumptious. Rice, broccoli, cheese and cream of chicken soup. What more could you ask for?
Broccoli and Rice Casserole
1 can cream of chicken soup
½ cup milk
2 teaspoons yellow mustard
1 bag frozen broccoli, thawed
1 cup shredded cheddar cheese
&frac1e; cup chips
2 teaspoons melted butter
2 cups cooked rice
- Stir the soup, milk, mustard, broccoli, rice and cheese into a 1 ½ quart casserole dish.
- Stir the chips and butter into a small bowl. Sprinkle the mixture over the broccoli mixture.
- Bake at 350 Fahrenheit for 30 minutes until the mixture is hot and bubbling.
Slightly adapted from foodnetwork.com.
— Sarah Morris
A cheese dip sure to spoil your appetite for turkey
The more cheese I can eat during the holidays, the better. Lucky for me, my mom has been starting our holiday dining experience with a bowlful of cheese ever since I can remember.
I'm talking about her patented cream cheese dip. This delicious appetizer has spoiled many a dinner for me. As the Thanksgiving turkey slowly roasts, I make a trip to the dip bowl once, twice and pretty soon I've fulfilled my cheese quota for the next year. But hey, I eat the dip with vegetables, so that makes it healthy, right?
This dip takes less than 10 minutes to make, and it's well worth it to have something quick, easy and delicious at your next holiday gathering. Kudos to Momma Daly.
Momma Daly's Holiday Dip
16 ounces cream cheese
1 cup green olives with pimientos
½ yellow onion
Approximately 1 cup milk
- Wash onion and chop into bite-size pieces.
- Chop olives as small as you can get them.
- Empty cream cheese into a medium-size mixing bowl.
- Incorporate onions and olives in the cream cheese, adding milk when necessary to achieve a smooth, loose consistency.
- Place in serving bowl and enjoy.
Yield: 8–12 servings.
It's just that easy. I like this dip with either crackers or vegetables — carrots, zucchini, celery, peppers, whatever you like.
— Mary Daly
Experimental peanut butter pasta for those feeling adventurous
Playing in the kitchen was one of my favorite activities as a youth. I didn't really like rules or counting, so I guess you could say some of my creations were ostensibly weird by normal-people standards. Take, for example, the lunch I made for myself every day after kindergarten: peanut butter and slices of cheddar cheese wrapped in a tortilla and microwaved for 10 seconds (12 seconds if I was feeling adventurous). Why choose between a peanut butter sandwich, a grilled cheese and a burrito if you don't have to?
As I grew up, the meals I cooked became a little less wacky, and, some might argue, a little more edible. I never stopped experimenting, though. One day, I was making teriyaki chicken skewers with my grandmother's marinade recipe when I realized what it was missing: peanut butter. The recipe has gone through many iterations since I first made the sauce (including chicken skewers, stir fry and fried rice), but I'll leave you with vegetarian peanut butter pasta, the cheapest and easiest version. After all, I no longer have my parents' freezer full of food, nor my mother to run to the rescue should I burst into tears when I cut my finger handling raw meat.
Even though my recipes have become more acceptable to the masses as I've gotten older, I haven't grown any fonder of numbers or rules. This is the first time I've written it down, and to be honest, measuring ingredients just isn't something I do. The measurements are approximations, and I recommend eye-balling it as you cook, as long as your neuroses don't get in the way. Rest assured, however, that I have served the dish at more than one dinner party with no complaints.
Peanut butter pasta
1 box spaghetti or fettuccine noodles
2 cups shredded carrots
1 cup frozen peas
2 teaspoons vegetable oil
Optional: 1 pound chicken breast, cut into bite-sized chunks
For the sauce:
½ cup soy sauce
¼ cup brown sugar
1 teaspoon ground mustard
1 teaspoon ground ginger
½ teaspoon minced garlic
½ teaspoon cracked pepper
1 teaspoon red pepper flakes
1 tablespoon vegetable oil
½ to ¾ cup peanut butter
- Boil water for the pasta. Cook the pasta when the water boils.
- While your pasta is cooking, make the sauce. Use a wire whisk to stir together all the sauce ingredients except the peanut butter. Then, put the peanut butter in a microwave-safe dish and heat it until it is pourable (in increments of 20 seconds, depending on your microwave).
- When the peanut butter is liquefied, pour it into the soy sauce mixture and stir with a wire wisk. The end result should be thick, smooth and easily stirred. If you haven't achieved this, try stirring more. If you're still having trouble, add more peanut butter or soy sauce, depending upon whether the mixture is too thick or too thin.
- If you're using chicken, pour half the sauce over the chicken breast chunks. Stir and marinate for one hour.
- Pour 2 teaspoons of vegetable oil into a small skillet and stir-fry the shredded carrots. When they are cooked, remove from heat. If you are using chicken, cook it in a large skillet. You won't need anything in the pan other than the chicken — the oil in the marinade means the chicken won't stick while you cook it.
- Pour the sauce over the cooked pasta, and add the shredded carrots (and chicken, if you are using it).
- Add the frozen peas. As you are stirring the pasta together, leave your stove on low heat. This will cook the peas and heat up the peanut butter mixture, which will make stirring much easier.
- Serve immediately. This dish is not as good the second time around.
— Theresa Berens
Turkey burgers — a fun alternative to traditional sandwiches
As the Thanksgiving holiday approaches, the cranberries are being purchased, the pumpkin pies are being made and that last minute rush to the store to find your family's center piece meal, the turkey, little thought is probably being paid to the after math of Thursday — the leftovers. Now, with the average holiday turkey weighing in around 12 pounds according to the Turkey Growers of America, it is highly unlikely that even the most grand of family gathering will devour the entire feast, let alone the turkey. That leaves a dilemma to solve: "What do I do with all this turkey?"
Growing up, my dad always broke into the turkey leftovers for a midnight turkey sandwich, and then again the next day for lunch and dinner. Trying to move past that plain old method of consuming the bird that might be a little more enticing to your taste buds could be a personal favorite of mine, turkey burgers. With a heaping pile of fresh ground turkey you can be on your way. You'll need a food processor to turn your leftovers into ground turkey.
3 pounds ground turkey
1 small finely chopped red onion
1 teaspoon fresh thyme
2 tablespoon lime flavored olive oil (or 1 tablespoon olive oil and 1 tablespoon lime juice)
- Wash your hands and remove any jewelry. Things are going to get messy.
- Chop red onion into bite-size pieces.
- Empty ground turkey into large mixing bowl. Add the thyme, salt, black pepper, olive oil and lime juice to the meat. You can throw in any other spices you might like, too, such as garlic powder.
- Start mixing the spices into the meat. Gradually add the pieces of onion so that they are mixed throughout the meat.
- Shape the meat mixture into patties. Make them as large or small as you desire, keeping in mind how many burgers you want to make.
- Cook on a griddle or grill for 10 minutes on each side (or until thoroughly cooked). Serve.
Yield: 8–10 burgers.
— John Springli