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  •  More Thanksgiving Recipes (1+ / 0-)
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    browneyes

    Sweet Potato Casserole

    4 medium sweet potatoes (yams)
    1/4 c butter
    1/2 brown sugar
    1/2 tsp cinnamon
    miniature marshmallows

    Wash and peel sweet potatoes; cut into 2" chunks. Place, in covered, microwave safe dish and nuke on high 7-8 minutes or until tender. Whip sweet potatoes with butter, brown sugar and cinnamon.  Turn into shallow baking dish and sprinkle with marshmallows.  Bake at 350 degrees until marshmallows turn golden brown.  Serve warm.

    Easy Pumpkin Custard Pie

    2 Marie Callendar's (or other) frozen deep dish pie crusts
    1 large can pumpkin
    1 cup sugar
    1 can evaporated milk
    1 tsp pumpkin pie spice
    4 eggs

    Beat eggs, sugar, milk and spice in a large bowl with a wire whisk until blended.  Whisk in pumpkin.  Pour into thawed pie shells and place on large cookie sheet in middle of oven.  Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and continue baking 50-55 minutes or until a knife inserted halfway between center and edge of pie comes out clean.  Serve with whipped cream.

    Pina Colada Cake

    Pineapple Cake mix (or Yellow Cake Mix)
    12 ozs Cool Whip
    1 Frozen Bacardi Pina Colada Mix, thawed
    1 ½ ozs Coconut Rum
    3 eggs
    1/3 cup vegetable oil
    3/4 cup water
    one jar pineapple preserves or pineapple topping, chilled

    optional
    7 plastic sword toothpicks
    one orange, sliced thin
    7 maraschino cherries
    drain fruit on paper towels

    Prepare cake mix as directed, using water, 1 oz rum, eggs, and vegetable oil.  Bake in two 9" cake pans.
    After baking, cool on wire racks.

    In a large mixing bowl, combine Pina Colada mix and 1/2 oz rum, blending thoroughly with a wire whisk.  Add Cool Whip and whisk till well blended and thick.

    With cake plate ready, take each cake on a wire rack and insert a large knife into the center of the side of the cake and cut around to split cake into two layers.  Working quickly, flip the cake over onto your hand and then back.  One layer of the split cake should be in your hand and the other still on the wire rack.  Immediately flip the cake in your hand onto the cake plate.  Spread 1/3 of the Cool Whip mixture evenly over layer on plate.  Flip the wire rack over on top of the filling, taking care to place it evenly on top of the first layer.  Spread 2/3 of pineapple preserves over this layer.  Repeat the process for the second cake.  For the top of the cake, spoon Cool Whip mixture around the edge and spread into a ring, making a well about 4" across, reserving about two tablespoons of the Cool Whip mixture.     Fill this well with remaining pineapple preserves.
    Mound the reserved Cool Whip mixture in the center of the pineapple preserves.  

    To decorate, Stick a sword toothpick through one side of the orange slice, then through a maraschino cherry, then through the other side of the orange slice.   Stick the sharp end of the toothpick into the center of the cake, then evenly space 6 more orange/cherry garnishes around the top of the cake.

    Chill for several hours before serving. Keep covered.

    OWOWFO (Old White Ohio Woman for Obama) -7.00, -5.38 Support ePluribus Media

    by Jesus was a Liberal on Sun Nov 16, 2008 at 07:55:18 PM PST

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