Jellied Cranberry Sauce

This recipe stolen graciously from Mr. Ed’s Research and Recipes.

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The Goods
2 (12 oz each) bags freshcranberries
1 (12 oz) bag frozen raspberries, thawed
1 (10 oz) bag frozen strawberries, thawed
1 1/2 cups honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
3 cups water

The Gettin’
1. Place 2 cups of the water, along with the cranberries, thawed raspberries and thawed strawberries in a medium saucepan.
2. Bring to the saucepan goods to a boil and simmer for about 10 minutes. Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.
3. Ladle the softened cranberry mixture into the strainer over the bowl with the gelatin. Use the ladle or a wooden spoon to press the liquid through the mesh. Stir the hot liquid with the gelatin to dissolve.
4. Repeat step 3 until all the mixture has been pressed out.
5. Stir in the honey to dissolved mixture.
6. Cover and refrigerate overnight until set.

The Take
We made the classic cranberry sauce last year, so we decided to try a different one this year.  We haven’t tasted it yet (we’ll wait for Thanksgiving Day), but the liquid is yummy!  We put our first batch into a jello mold that looks like a brain and into the last bits into a tin can… you know like you’d think it should be from! Ha! We’ll let you know how it turns out.  Seems promising…

*UPDATE* It was wonderful!

Total Time: 15 minutes
Prep – 5 minutes (both before and after cooking)
Cook – 10 hour

Yield:  20 servings

Level: Easy

Honey Pecan Pie

This recipe stolen is graciously stolen from scdrecipe.com.

The Goods
Filling:
1/2 stick melted butter
1 1/2 cup honey
1 tsp. vanilla
1/3 tsp. salt
3 eggs, lightly beaten
1 heaping cup chopped pecans

The Gettin’
1. Combine butter, honey, vanilla and salt in a medium bowl.
2. Stir in the lightly beaten eggs.
3. Add the pecans and stir to combine.
4. Pour mixture into prepared crust.
5. Bake at 325 for 30-40 minutes until set… sort of like jello… and no longer runny.
6. Cool completely before serving.

The Take
Yum to the yum. Its time to make you some… 🙂

Total Time: 1 hour 10 minutes
Prep –  10 minutes (both before and after cooking)
Cook – 1 hour

Yield:  12 servings

Level: Easy

Mashed “Potatoes”… er… Cauliflower!

This recipe is a Recipe Thieves original!

The Goods
2 12 oz. bags frozen cauliflower
4 Tbs. butter
1/2 lb cheddar cheese, shredded
salt to taste

The Gettin’
1. Steam frozen cauliflower in microwave or over stove top and drain excess water.
2. In a blender, combined steamed cauliflower with butter, cheese, and salt to taste.

The Take
Miss your mashed potatoes? So do we. We make these on Thanksgiving and with steak, sooooooooooooo perfecto!!!!! 🙂

Total Time: 18 minutes
Prep –  10 minutes (both before and after cooking)
Cook – 8 minutes

Yield:  4 servings

Level: Easy

That Wonderful Time of Year, Again! (SCD Thanksgiving Year 2)

It’s that wonderful time of year again! This is our SCD Thanksgiving Year 2!
Thanksgiving is coming up and we’ll be doing all our cooking and prepping this weekend to take to our family and friends!
We’ll be adding new recipes, adjusting old ones, and enjoying Charlie Brown’s Thanksgiving.
We love this time of year! Don’t you?

Click Here to Enjoy Last Thanksgiving’s Recipes While You Wait!

Pumpkin Puh-lease Pie!

This recipe graciously stolen from Beth.

The Goods
2 large eggs, lightly-beaten
½ cup honey
1 tsp. “legal” vanilla extract (no added sugars)
1 can Libby’s 100% Pumpkin
1½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
⅛ tsp. cloves
¼ tsp. salt
1 cup Almond Cream (See recipe: ¾ cup water + ¾ cup blanched almond flour mixed in processor for 3 minutes)

The Gettin’
1. Preheat the oven to 325˚ F.
2. Mix the Almond Cream in food processor.
3. Mix in the remaining ingredients.
4. Pour into greased pie pan.
5. Cook for 1 hour, let cool, refrigerate and serve.

The Take
I was so tired that I didn’t follow her specific directions.  I threw all the ingredients in the blender and poured them into a buttered pan.  I didn’t even try the crust… well let me say this… SERIOUSLY?!?!!  This IS pumpkin pie! SOOO STINKING GOOD!

Total Time: 53 minutes
Prep –  7 minutes
Cook–  1 hour
Cool– 45 minutes

Yield: 16 servings

Level: Easy

Cranberry Sauce

This recipe graciously stolen from scdrecipe.com.

The Goods
1 bag fresh cranberries
1 cup water
3/4 to 1 cup honey (or to taste)
zest of 1 orange, grated

The Gettin’
1. Mix cranberries with 1 cup of water in a small pot. Cover and simmer for 5 to 10 minutes or until berries burst and the sauce thickens.
2. Remove from the heat and stir in honey and orange zest. (You can substitute lemon zest, if you like a more tangy taste)
3. This sauce can be refrigerated for up to one week.
4. Serve at room temperature. Makes 3 cups of sauce.

The Take
Just like cranberry sauce. 🙂

Total Time: 16 minutes
Prep –  6 minutes
Cook–  10 hour

Yield: 16 servings

Level: Easy