Holiday Sides

Since we're coming into the home stretch, holiday-wise, here are six Holiday Sides to start the week off. Check out the Southern Macaroni and Cheese, the Classic Cranberry Sauce, and the rest of today's yumminess. Enjoy!

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1-1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

Ingredients

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

SOUTHERN MACARONI AND CHEESE

This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”

Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.

You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

SESAME TWISTS

This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."

Makes 30 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.

Ingredients

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbs. sugar

1 1/2 Tbs. baking powder

1 tsp. salt, plus more for sprinkling

1 stick unsalted butter, cut into small pieces (4 oz.)

1 1/2 cups low-fat buttermilk

1/4 cup sesame seeds

Preparation

Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.

Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.

Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.

Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.

Thanksgiving Recipes, Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Since Thursday is Thanksgiving here in the U.S., today's double post deals with Thanksgiving recipes. Check out the Cranberry Streusel Sweet Potatoes, the Gingerbread Loaf with Cream Cheese Frosting, and the rest of today's yumminess. Enjoy!

Note: Since Thursday is Thanksgiving, I'll be taking the day off. But I will post on Friday.

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

GINGERBREAD LOAF WITH CREAM CHEESE FROSTING

This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.

“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.

“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.

“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

For the Cake

8 tablespoons unsalted butter (room temperature)

1/2 cup granulated sugar

2 eggs

1/4 cup molasses

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon salt

1 cup buttermilk

For the Frosting

8 ounces cream cheese (softened)

8 tablespoon unsalted butter (room temperature)

1 teaspoon vanilla

Pinch of salt

3 1/2 cups powdered sugar

Directions

Gather the ingredients and preheat the oven to 350 F.

Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.

Add the eggs one at a time and continue beating.

Add the molasses and vanilla extract and beat to incorporate.

In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.

Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.

Butter and flour a loaf pan and pour in the batter.

Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.

Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.

Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.

When the loaf cake has cooled, top with the cream cheese frosting.

Serve and enjoy!

CRANBERRY STREUSEL SWEET POTATOES

This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”

Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6

Ingredients

6 medium sweet potatoes, peeled

2 tablespoons butter or margarine

1/2 teaspoon salt

1/2 cup soft bread crumbs, (1 slice)

1/4 cup dried cranberries

1/4 cup coarsely chopped pecans

2 tablespoons butter or margarine, melted

Directions

Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.

Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.

Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.

IMPOSSIBLY EASY FRENCH APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”


Ingredients
3 cups sliced peeled all-purpose apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel (See Below)

Directions
Heat oven to 325ºF. Grease 9-inch pie plate.

Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel

Ingredients
1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons butter or margarine (firm)

Directions
Stir together all ingredients until crumbly.

High Altitude (3500-6500 ft):

Heat oven to 375ºF.

BEST PECAN PIE

My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.

"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."

Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings

To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.

Ingredients

1 (9-inch) pie shell

1/3 cup butter

1 cup brown sugar (packed)

1/4 cup sugar

1/4 teaspoon salt

3 eggs

1/2 cup light corn syrup

1 tablespoon vanilla

1 1/2 cups pecans (coarsely chopped)

Garnish: 1 cup large pecan halves

Directions

Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.

Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.

As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.

Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.

Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.

Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.

Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.

Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.

MAPLE PECAN SWEET POTATO SCONES

This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."

Yields:12

You can view this online by clicking here.

Ingredients:

Scones

2 3/4 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 stick cold butter, diced

2/3 cup sweet potato, cooked and mashed

1/3 cup real maple syrup

2 eggs

Glaze

1/2 cup powdered sugar

1 tablespoon real maple syrup

2–3 teaspoons milk

1/4 cup pecans, chopped

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.

Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.

Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.

Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g

Thanksgiving Sides

What would a holiday meal be without a few yummy side dishes? Check out the Mashed Sweet Potatoes with Maple Syrup, the Southern Macaroni and Cheese, and the rest of today's side dishes. Enjoy!

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

Ingredients

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

SOUTHERN MACARONI AND CHEESE

This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”

Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.

You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

SESAME TWISTS

This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."

Makes 30 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.

Ingredients

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbs. sugar

1 1/2 Tbs. baking powder

1 tsp. salt, plus more for sprinkling

1 stick unsalted butter, cut into small pieces (4 oz.)

1 1/2 cups low-fat buttermilk

1/4 cup sesame seeds

Preparation

Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.

Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.

Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.

Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.

Holiday Sides

Since Thanksgiving is next week here in the U.S., today's post deals with Holiday Sides. Check out the Mashed Sweet Potatoes with Maple Syrup, the Southern Macaroni and Cheese, and the rest of today's offerings. Enjoy!

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1-1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

Ingredients

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

SOUTHERN MACARONI AND CHEESE

This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”

Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.

You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

SESAME TWISTS

This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."

Makes 30 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.

Ingredients

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbs. sugar

1 1/2 Tbs. baking powder

1 tsp. salt, plus more for sprinkling

1 stick unsalted butter, cut into small pieces (4 oz.)

1 1/2 cups low-fat buttermilk

1/4 cup sesame seeds

Preparation

Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.

Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.

Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.

Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.

Holiday Food

It's Monday, time to get the week started just right. Since the holidays are in full swing, here are six yummy holiday recipes to get your week started, including Maple Pecan Sweet Potato Scones and Best Pecan Pie. Enjoy!

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

GINGERBREAD LOAF WITH CREAM CHEESE FROSTING

This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.

“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.

“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.

“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

For the Cake

8 tablespoons unsalted butter (room temperature)

1/2 cup granulated sugar

2 eggs

1/4 cup molasses

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon salt

1 cup buttermilk

For the Frosting

8 ounces cream cheese (softened)

8 tablespoon unsalted butter (room temperature)

1 teaspoon vanilla

Pinch of salt

3 1/2 cups powdered sugar

Directions

Gather the ingredients and preheat the oven to 350 F.

Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.

Add the eggs one at a time and continue beating.

Add the molasses and vanilla extract and beat to incorporate.

In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.

Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.

Butter and flour a loaf pan and pour in the batter.

Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.

Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.

Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.

When the loaf cake has cooled, top with the cream cheese frosting.

Serve and enjoy!

CRANBERRY STREUSEL SWEET POTATOES

This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”

Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6

Ingredients

6 medium sweet potatoes, peeled

2 tablespoons butter or margarine

1/2 teaspoon salt

1/2 cup soft bread crumbs, (1 slice)

1/4 cup dried cranberries

1/4 cup coarsely chopped pecans

2 tablespoons butter or margarine, melted

Directions

Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.

Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.

Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.

IMPOSSIBLY EASY FRENCH APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”

Ingredients
3 cups sliced peeled all-purpose apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel (See Below)

Directions

Heat oven to 325ºF. Grease 9-inch pie plate.

Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel

Ingredients

1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons butter or margarine (firm)

Directions

Stir together all ingredients until crumbly.

High Altitude (3500-6500 ft):

Heat oven to 375ºF.

BEST PECAN PIE

My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.

"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."

Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings

To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.

Ingredients

1 (9-inch) pie shell

1/3 cup butter

1 cup brown sugar (packed)

1/4 cup sugar

1/4 teaspoon salt

3 eggs

1/2 cup light corn syrup

1 tablespoon vanilla

1 1/2 cups pecans (coarsely chopped)

Garnish: 1 cup large pecan halves

Directions

Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.

Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.

As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.

Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.

Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.

Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.

Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.

Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.

MAPLE PECAN SWEET POTATO SCONES

This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."

Yields:12

You can view this online by clicking here.

Ingredients:

Scones

2 3/4 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 stick cold butter, diced

2/3 cup sweet potato, cooked and mashed

1/3 cup real maple syrup

2 eggs

Glaze

1/2 cup powdered sugar

1 tablespoon real maple syrup

2–3 teaspoons milk

1/4 cup pecans, chopped

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.

Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.

Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.

Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g

Holiday Sides

What is a holiday meal without the Holiday Sides? Check out the Southern Macaroni and Cheese, the Mashed Sweet Potatoes with Maple Syrup, and the Classic Cranberry Sauce. (Here's a hint: I've made this verson of Cranberry Sauce several times, and it's always a hit. I absolutely love it!) Enjoy!

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1-1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

Ingredients

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

SOUTHERN MACARONI AND CHEESE

This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”

Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.

You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

SESAME TWISTS

This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."

Makes 30 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.

Ingredients

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbs. sugar

1 1/2 Tbs. baking powder

1 tsp. salt, plus more for sprinkling

1 stick unsalted butter, cut into small pieces (4 oz.)

1 1/2 cups low-fat buttermilk

1/4 cup sesame seeds

Preparation

Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.

Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.

Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.

Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.

Thanksgiving Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Since Thursday is Thanksgiving here in the U.S., today's double post deals with Thanksgiving recipes. Check out the Cranberry Streusel Sweet Potatoes, the Gingerbread Loaf with Cream Cheese Frosting, and the rest of today's yumminess. Enjoy!

Note: Since Thursday is Thanksgiving, I'll be taking the day off. But I will post on Friday.

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

GINGERBREAD LOAF WITH CREAM CHEESE FROSTING

This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.

“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.

“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.

“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

For the Cake

8 tablespoons unsalted butter (room temperature)

1/2 cup granulated sugar

2 eggs

1/4 cup molasses

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon salt

1 cup buttermilk

For the Frosting

8 ounces cream cheese (softened)

8 tablespoon unsalted butter (room temperature)

1 teaspoon vanilla

Pinch of salt

3 1/2 cups powdered sugar

Directions

Gather the ingredients and preheat the oven to 350 F.

Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.

Add the eggs one at a time and continue beating.

Add the molasses and vanilla extract and beat to incorporate.

In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.

Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.

Butter and flour a loaf pan and pour in the batter.

Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.

Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.

Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.

When the loaf cake has cooled, top with the cream cheese frosting.

Serve and enjoy!

CRANBERRY STREUSEL SWEET POTATOES

This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”

Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6

Ingredients

6 medium sweet potatoes, peeled

2 tablespoons butter or margarine

1/2 teaspoon salt

1/2 cup soft bread crumbs, (1 slice)

1/4 cup dried cranberries

1/4 cup coarsely chopped pecans

2 tablespoons butter or margarine, melted

Directions

Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.

Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.

Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.

IMPOSSIBLY EASY FRENCH APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”

Ingredients
3 cups sliced peeled all-purpose apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel (See Below)

Directions
Heat oven to 325ºF. Grease 9-inch pie plate.

Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel

Ingredients
1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons butter or margarine (firm)

Directions
Stir together all ingredients until crumbly.

High Altitude (3500-6500 ft):

Heat oven to 375ºF.

BEST PECAN PIE

My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.

"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."

Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings

To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.

Ingredients

1 (9-inch) pie shell

1/3 cup butter

1 cup brown sugar (packed)

1/4 cup sugar

1/4 teaspoon salt

3 eggs

1/2 cup light corn syrup

1 tablespoon vanilla

1 1/2 cups pecans (coarsely chopped)

Garnish: 1 cup large pecan halves

Directions

Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.

Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.

As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.

Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.

Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.

Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.

Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.

Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.

MAPLE PECAN SWEET POTATO SCONES

This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."

Yields:12

You can view this online by clicking here.

Ingredients:

Scones

2 3/4 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 stick cold butter, diced

2/3 cup sweet potato, cooked and mashed

1/3 cup real maple syrup

2 eggs

Glaze

1/2 cup powdered sugar

1 tablespoon real maple syrup

2–3 teaspoons milk

1/4 cup pecans, chopped

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.

Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.

Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.

Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g

Thanksgiving Sides

Today's vegetarian offerings deal with Thanksgiving Sides. Check out the Mashed Sweet Potatoes with Maple Syrup, the Classic Cranberry Sauce, and the rest of today's yumminess. Enjoy!

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

Ingredients

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1-1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

SOUTHERN MACARONI AND CHEESE

This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”

Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.

You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CLASSIC CRANBERRY SAUCE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)

Time: 15 minutes, plus chilling; Yield: 2 cups

This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.

Note: I was shopping a few days ago for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!

Ingredients

4 cups whole cranberries

6 tablespoons sugar

Pinch of salt

2 cups water

1/4 cup orange juice or Grand Marnier (optional)

2/3 cup coarsely chopped toasted pecans (optional)

Preparation

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

MASHED SWEET POTATOES WITH MAPLE SYRUP

This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.

Ingredients

5 lbs red-skinned sweet potatoes

1/2 cup vegan margarine

1/3 cup pure maple syrup

1 tsp ground cinnamon

Salt and freshly ground black pepper

Directions

Peel sweet potatoes and cut into 1-inch chunks.

Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.

Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.

SESAME TWISTS

This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."

Makes 30 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.

Ingredients

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbs. sugar

1 1/2 Tbs. baking powder

1 tsp. salt, plus more for sprinkling

1 stick unsalted butter, cut into small pieces (4 oz.)

1 1/2 cups low-fat buttermilk

1/4 cup sesame seeds

Preparation

Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.

Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.

Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.

Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.