Small Town Times 2-4 - Page 6

Thanksgiving Recipes By: Lori Bay Pumpkin Cream Pie Ingredients Directions For Pie: 4 ounces cream cheese, at room temperature 1 (15-ounce) can pumpkin puree 1/3 cup heavy whipping cream 1/2 cup light brown sugar 1 teaspoon pumpkin pie spice 3 large eggs 1 (9-inch) frozen pie crust shell For Brown Sugar Whipped Cream: 1 cup heavy whipping cream 3 tablespoons brown sugar 1/2 teaspoon pumpkin pie spice Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition. Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature. For Whipped Cream: In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. Cheesy Smashed Potatoes Ingredients 2 to 2 1/4 pounds baby Yukon gold potatoes 1/4 cup sour cream 2 cups shredded Cheddar 3 tablespoons chives, chopped or snipped Salt and black pepper Directions Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil. When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings. Maple Glazed Turkey Roast Ingredients 1 fresh turkey, about 14 to 16 pounds ½ lemon 1 apple, quartered 1 onion, halved 3 to 4 stalks celery, cut in half Salt ¼ pound butter ½ cup maple syrup Directions Bring turkey to room temperature before roasting. Heat oven to 325 degrees. Wash and dry turkey. Stuff with lemon, apple, onion and celery. Truss, and season with salt. Melt butter in maple syrup over medium heat, and pour over turkey. Place on a rack in a pan. Roast 10 to 12 minutes for each pound. Baste every 20 minutes. Use an instant-read thermometer inserted into thigh without touching bone. (Pop-up thermometers that come with turkeys are unreliable.) Thigh should register 175 to 180 degrees at thickest part, breast meat 170 degrees. Before carving, let rest out of the oven for at least 20 minutes. 6