CRANBERRY SALAD

Ingredients:

1 lb fresh cranberries, rinsed

1/2 lb small marshmallows, red & green ones if you can find them

2 cups sugar

20 oz can crushed pineapple

1 ripe, sliced banana

1 cup whipped cream

1. Coarsly grind cranberries in blender or food processor

2. In bowl, combine cranberries, marshmallows and pineapple and it's juice

3. Cover and put in refrigerator overnight

4. Next day - stir in sliced bananas

5. Top individual servings with whipped cream

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BASBOUSA

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2 sticks butter, unsalted

1/2 cup chopped almonds

extra almonds for decoration on top

1/2 cup plain or vanilla yogurt

3/4 cup sugar

1 cup semolina flour

1 tsp baking powder

1 tsp vanilla extract

Syrup-

1 cup sugar

1/3 cup water

juice from 1/2 lemon

Option- 1 TBSP rosewater

Option- whipped cream

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1. Preheat oven to 400F

2. Fry almonds in 1 stick of butter until slightly golden

3. In large bowl, mix yogurt and 3/4 cup sugar

4. One at a time, mix in almonds and their butter, semolina, baking powder and vanilla extract until well blended.

5. Pour into oiled 9x9x2 pan and put into oven

6. Bake at 400F for 30 minutes.

7. Make syrup right away while basbousa is baking

8. Stir together 1 cup sugar, water and lemon juice over medium heat until thick enough to coat spoon.

9. Mix in rose water and stir 2 more minutes

10. Remove from heat and put into refrigerator right away.

11. Once basbousa is finished in oven pour cold syrup on top.

12. Cut basbousa into squares or diamonds and put back into oven for another 5 minutes

13. Once basbousa is finished, pour 1 stick melted butter on top

14. Spread whipped cream on top or put dollops on individual servings

Thanksgiving Recipes- Pennsylvania Pumpkin-Maple Pie

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1/2 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
3 lightly beaten eggs
2 cups drained/well-mashed pumpkin
(or 16oz can pumpkin pie filling)
1 & 1/4 cups evaporated milk
9" pie shell
Whipped cream:
1/2 cup heavy cream
2 TBSP extra maple syrup
1 tsp vanilla
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1. Preheat oven to 450F
2. Blend together sugar, syrup, cinnamon, allspice, nutmeg, salt and eggs.
3. Stir in the pumpkin and milk
4. Pour into pie shell and bake 15 minutes
5. Change temperature to 300F and bake another 25-30 minutes (do knife test 1" from rim of pie)
6. Pie is done if knife comes out clean.
7. Cool pie
Serving option - drizzle more maple syrup on top of pie.
8. Whip the heavy cream, then add in the extra maple syrup and vanilla just before finishing whipping. Put a dollop of this on each slice of pie just before serving.
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Mississippi

Sweet Potato - Pecan

Pie

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1 pie shell
2 cups cooked & peeled sweet potatoes
1/2 cup softened butter
1/2 cup heavy cream
1/2 cup packed brown sugar
2 slightly beaten large eggs
1 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
dash salt
1/2 cup dark corn syrup
1 cup pecan halves
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1. Preheat oven to 425 F
2. Prick bottom of pie crust with a fork bake for 12 minutes.
3. Set aside to cool.
4. Mash sweet potatoes and combine with half of the butter (1/4 cup).
5. Let cool.
6. Add to sweet potato mixture one at a time: heavy cream, brown sugar, eggs, vanilla, spices.
7. Beat until fluffy
8. Pour mixture into pie crust.
9. Bake for 20 minutes. Keep oven on after removing pie.
10. Combine remaining 1/4 cup of butter with corn syrup and pecans
11. Pour evenly over top of pie.
12. Put pie in oven and bake 25 minutes longer. Do toothpick test.
13. Serve with whipped cream.