Okay, so my blog’s been pretty political the past few months. But with the election over (HURRAY, OBAMA!), I can turn my attention to the upcoming holidays. Next week is Thanksgiving, and a few of my friends have been asking for recipes. I figured I could just post them here, and share them with everyone all at once.

With the end of the fall semester fast approaching, I don’t know if I’ll get back on here anytime soon, so keep the faith and have a great Turkey Day!

Jennifer’s Six-Year Apple Pie
This pie recipe got its name because it took me six years of marriage to put together an apple pie my husband really loved. Not that he’s picky…

Double-Crust Pie Dough

2 c. flour
½ t. salt
2/3 c. shortening
7 T. ice water

In a mixing bowl, stir together flour and salt. Cut in shortening with pastry cutter until pieces are size of small peas. Sprinkle 1 tablespoon of water at a time over the mixture and gently toss with a fork. Repeat until moistened.

Turn the dough out on a lightly floured surface and divide it in half. Form each half into a ball. Using your hands, flatten one ball into a circle, then roll it to a circle about 12 inches in diameter. Carefully remove dough to 9-inch pie plate and trim it even with the rim of the plate.

For top crust, roll remaining dough to a 12-inch circle.

Filling

3 large Golden Delicious apples, peeled and sliced
¼ c. sugar
1 T. cornstarch
¼ t. cinnamon
1/8 t. ground nutmeg
1 t. vanilla

Combine apple slices, sugar, cornstarch, cinnamon, nutmeg and vanilla. Pour into the pie plate. Dot with butter. Cover with top crust and poke holes with a fork to allow steam to escape. Trim crust with pizza cutter and crimp edges with tines of a fork. Gently brush the top crust with milk, then sprinkle with sugar.  Cover edges with foil and bake at 375 for 20 minutes. Remove foil and bake 20 minutes more. Allow to cool about 30 minutes before serving.

Stephanie’s Party Cheese Dip

My sister got this recipe from one of her co-workers. We are now addicted to it.

 

1 jar Kraft Old English cheese

1 oz. bar Philadephia cream cheese

Chopped green onion to taste

Fresh bagels, chopped into bite-size pieces

 

Mix together the cheeses and onions. Serve with bagels.

The Holiday Turkey - Miller Style

 

The ladies of Ida Street have an annual progressive dinner that always ends at the Millers’ where Judy has the traditional turkey and dressing. When my mom started hosting holidays, she would call the turkey expert, Judy, in a panic for help.  So, Judy wrote out the recipe in this simple step-by-step format that I have to reproduce in its original form. Any other way would not do it justice.

 

1.     Capture a 23 - 25 pound turkey. Or pick one out in the freezer section.

2.     Thaw the frozen turkey for 4 - 5 days in the fridge.

3.     Remove the giblets - some are in the cavity, some in the neck. (Nasty things.) Save them for gravy.

4.     Rinse the bird inside and out in COLD water.

5.     Position the turkey breast-side up in a roaster. This is important. Breast-side down is NOT a good thing.

6.     Soften a stick of butter - not margarine - in the microwave.

7.     Grease the outer skin of the turkey with butter.

8.     Sprinkle the outside of the turkey with salt.

9.     Rub salt inside the cavity.

10. Lay an entire stick of butter inside the cavity.

11. Place this greasy, salty turkey in the roaster and fill the roaster half-full of water.

12. Add a stick of butter to the water. (Yep, that’s what she said!)

13. Put the bird in a 200 degree oven at midnight (Miller time) and bake for about 9 hours. That way your oven is available for other things the next day and the bird will carve better when it has cooled.

 

The roaster will be full of buttery broth which is wonderful for noodles.

Mom’s Party Potatoes

This recipe actually came from my mom’s sister. We’ve had these delicious mashed potatoes every year for Thanksgiving and Christmas for as long as I can remember!  Mom now uses packaged mashed potatoes from the dairy section of the grocery, but I still like to use real potatoes if I have time.

15 - 16 medium potatoes

Butter and salt to taste

Milk for consistency

8 oz. Philadelphia cream cheese

½ pint sour cream

Paprika

 

Peel and boil potatoes, then mash with butter, salt, and a little milk. Add cream cheese, sour cream and enough milk for consistency. Pour into buttered casserole. Dot with butter and paprika. Bake at 350 for 40-50 minutes.  Serves 10-12.