THANKSGIVING RECIPES
GINGER-PUMPKIN
MERINGUE PIE
Here a fluffy springtime meringue comes
to harvest season. Prepare Brown Sugar
Meringue as the pie bakes. Completely
spread meringue to edges of the hot pie;
seal by lightly pressing to the crust.
PREP: 30 MIN. BAKE: 69 MIN. COOL: 2 HR.
OVEN: 375°F/350°F
i
recipe Gingersnap-Graham
Crust,
below
1
15
-oz. can pumpkin
V
3
cup sugar
1
tsp. ground ginger
'/2
tsp. salt
V
2
tsp. ground cinnamon
3
eggs, lightly beaten
2/3
cup milk
V
2
cup maple syrup
1
recipe Brown Sugar Meringue,
right
1.
Preheat oven to 375°F. Prepare
Gingersnap-Graham Crust; bake
4 minutes. Cool on wire rack.
2.
For filling, in bowl combine pumpkin,
sugar, ginger, salt, and cinnamon. Add eggs;
lightly beat with fork to combine. Gradually
stir in milk and maple syrup.
3.
Pour filling into pastry shell. To prevent
overbrowning, cover edge of pie with foil.
Bake 50 to 55 minutes or until knife
inserted near center comes out clean.
Uncover edges. Reduce oven to 350°F.
4.
Carefully spread Brown Sugar Meringue
over hot filling; seal to edge. Bake 15
minutes or until golden brown. Cool on
wire rack. Loosely cover and refrigerate
within 2 hours.
SERVES
8
.
GINGERSNAP-GRAHAM CRUST
In large
bowl combine 3/4 cup finely crushed
gingersnaps
(12 cookies),
V
2
cup finely
crushed
graham crackers
(7 squares), and
2 tablespoons
granulated sugar.
Stir
in V
4
cup melted
butter.
Spread evenly on
bottom and up sides of 9-inch pie plate.
BROWN SUGAR MERINGUE
In large mixing
bowl let 3
egg whites
stand at room
temperature 30 minutes. Add
Vi
teaspoon
vanilla, l 2
3
4
/4
teaspoon
cream of tartar
; and
Vs
teaspoon
salt.
Beat on medium until soft
peaks form. Gradually add
V
'3
cup packed
brown sugar,
1
tablespoon at a time, beating
on high speed until mixture forms stiff
peaks (tips stand straight).
EACH SERVING.
U6 cal, 10gfat
(5
gsat. fat), 96 mg
chol, 404 mg sodium, 52 gcarbo, 2 gfiber, 6gpro.
Daily Values: 172% vit. A, 4% vit. C, 8% calcium,
12
% iron.
PUMPKIN-CHOCOLATE
CHEESECAKE PIE
Be sure to chop the chocolate into small
pieces before sprinkling it over the cheesecake
layer of the pie; larger chunks will sink.
PREP:30MIN. BAKE:64MIN. CHILL:30MIN.
OVEN:450°F/375°F
1
recipe Deep Dish Pie Pastry,
right
12
oz. cream cheese, softened
(iV
2
8
-oz.pkgs.)
V
4
cupgranulated sugar
1
egg, lightly beaten
3/4
cupfinely chopped semisweet
chocolate or miniature chocolate
pieces
1
15
-oz. can pumpkin
2/3
cup packed brown sugar
2
tsp. pumpkin piespice
4
eggs, I igh t ly beate n
3/4
cup half-and-half or light cream
Chopped chocolate (optional)
1.
Preheat oven to 450°F. Prepare and roll
out Deep Dish Pie Pastry. Transfer pastry
to a 9 V
2
- to
1 0
-inch deep-dish pie plate.
Trim crust edge V
2
-inch beyond pie plate.
Flute edge high. Line pastry with double
thickness of foil. Bake
8
minutes. Remove
foil; bake
6
minutes more or until golden.
Cool on wire rack. Reduce oven temperature
to 375°F.
2.
In medium mixing bowl combine cream
cheese,
lA
cup sugar, and 1
egg; beat on low
speed until smooth. Spread cream cheese
mixture in cooled pastry shell. Sprinkle
with chopped chocolate.
3.
In bowl combine pumpkin, brown sugar,
and spice. Stir in 4 eggs. Gradually stir in
half-and-half. Slowly pour pumpkin
mixture on chocolate layer. To prevent
overbrowning, cover pie edge with foil.
4.
Bake 60 to 65 minutes or until knife
inserted near center comes out clean.
Remove foil. Cool on wire rack. Cover
and refrigerate within 2 hours. Top with
chopped chocolate,
ser ves
8
.
DEEP DISH PIE PASTRY
In medium howl stir
together
1
1/ 2
cups
all-purpose flour
and
l/\
teaspoon
salt.
Using pastry blender or two
knives cut in
6
tablespoons
shortening
until
pieces are pea-size. Sprinkle 1
tablespoon
cold
water
over part of flour mixture; gently
toss with fork. Push moistened dough to side
of bowl. Repeat, using 1 tablespoon
water
at a time, until all flour is moistened (5 to
6
tablespoons total). Form into ball. On
lightly floured surface, flatten dough. Roll
pastry from center to edge into 13-inch circle.
EACH SERVING
583 cal, 35gfat (17gsat.fat),
187 mg chol, 262 mg sodium, 59 gcarbo, 3gfiber,
12gpro. Daily Values: 182% vit. A, 4% vit. C, 12%
calcium, 20% iron.
See
page 248
for more tips on making
dishes ahead of time, alternate
cooking methods for when the stove
top or oven are in use, and doubling or
lightening recipes.
CURRANT GLAZE
FOR TURKEY
Here’s how to create the beautiful glossy look
of the turkey on
page 188.
PREP: 5 MIN.
V
2
cup red currant or plum jelly
1
Tbsp. lemon juice
1
tsp. dry mustard
1
tsp. Worcestershire sauce
V
4
tsp. pepper
1. In small saucepan combine red
currant jelly, lemon juice, dry mustard,
Worcestershire sauce, and pepper. Cook
and stir over low heat until jelly is melted
and dry mustard is incorporated.
2.
About 15 minutes before turkey is
scheduled to be done (see Roasting Times
chart, page
196)
brush turkey twice with
the glaze about 5 minutes apart.
MAKES 1/2 CUP GLAZE.
2 4 6 NOVEMBER
2008
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