Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘Thanksgiving recipes’
Posted: November 21st, 2013

not your mothersThanks to everyone who entered the drawing for “Bountiful Blessings,” from Barbour Publishing. The winner is Penny Guelcher. I’ll pop it in the mail today.
If you are not Penny Guelcher, you are eligible to enter the drawing forĀ “Not Your Mother’s Make-Ahead & Freeze Cookbook,” by Jessica Fisher.
Joining the “Not Your Mother’s XXX” lineup, which includes eight others, the book boasts “more than 200 freezer-friendly recipes.”
I have had very little luck with freezing food. Unless you count Food Club Pepperoni Pizza, the only things I haven’t destroyed are chicken breasts and ground beef.
Vegetables: frost burned, even in freezer bags
Salsa: Tomato structure destroyed comes out soupy
Soup with beans (including chilli): Beans all weird, flavor off
Vegetable soup: Just not as good as fresh.
Don’t even talk to me about bread.
So maybe I need this cookbook. Or maybe I need to give up the ghost. Either way, Garlic-Parmesan Swirl Biscuits look pretty good. You could make freeze them for Thanksgiving.

To enter the drawing, please send an e-mail to jennie.geisler@timesnews.com. Please include your name, mailing address and name of the book you want. I do not share or store this information.


Serves 12
Allergy Milk, Wheat
Meal type Side Dish
Misc Freezable, Pre-preparable, Serve Hot
Occasion Christmas, Easter, Thanksgiving


  • 1/4 cup unsalted butter (softened)
  • 3 cloves garlic (crushed)
  • 2 tablespoons Parmesan cheese (freshly grated)
  • 1/2 teaspoon parsley flakes (dried)
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup unsalted butter
  • 3/4 cups milk


Step 1
Grease a 12-cup muffin tin.
Step 2
In a small bowl, combine the butter, garlic, Parmesan and parsley. Set aside.
Step 3
In a large bowl, combine the flour, salt and baking powder. Cut in the 1/3 cup butter with a pastry blender or two knives until coarse crumbs are formed. Stir in the milk until combined.
Step 4
Turn the dough out onto a floured surface. Knead the dough a few times and flatten into a 9-by-12-inch rectangle.
Step 5
Spread the garlic butter over the surface of the dough. Roll the dough up from the long side and pinch the edges to seal.
Step 6
Cut the rolled dough into 12 1-inch wide pieces. Place each spiral in a prepared muffin cup.
Step 7
Before baking, freeze. Place the muffin tin in the freezer, until biscuits are firm to the touch. Pop the biscuits out of the pan and store them in a freezer bag in the freezer.
Step 8
To serve, preheat the oven to 450 degrees. Place the desired number of frozen biscuits (no need to thaw) on a baking sheet and bake 15 minutes, or until golden brown. Serve warm.


Posted in: Uncategorized
Posted: November 19th, 2013

This recipe, from justapinch.com, had me at caramelized onions.

This recipe, from justapinch.com, had me at caramelized onions.

Lots of people already have a stuffing recipe. It’s written down on a faded, dog-eared card and it’s not Thanksgiving without it.
But not everyone is so lucky. First-time T-day cooks might want to change things up, or the old card got lost, or they never really liked the old recipe in the first place.
When I was growing up, for instance, Mom used Stove Top. It was fine with us. I don’t think any ever went to waste. But I have no dog-eared card.
These days, making it from scratch is my idea of a good time. If I were making stuffing this year, I’d make Caramelized Onion Cornbread Dressing.
I’d make a computer printout and make sure to get it good and dirty, so I can hand it down with pride.
Incidentally, if you go to the website for the recipe, the title is misspelled as “Caramalized Onion … ” But I’m pretty sure you won’t be able to taste that.

Posted in: Uncategorized
Posted: November 18th, 2013

These, from  www.foodnetwork.com, look much easier than knead-and-rise rolls. And you can make them now and freeze until next Thursday. They just need a 10-minute warm up before hitting the table."

These, from www.foodnetwork.com, look much easier than knead-and-rise rolls. And you can make them now and freeze until next Thursday. They just need a 10-minute warm up before hitting the table.”

These, from www.foodnetwork.com, look much easier than kneed-and-rise rolls. And you can make them now and freeze until next Thursday. They just need a 10-minute warm up before hitting the table.[/caption]
My “Loaves & Dishes” blog and column should be devoted to at least one loaf-like recipe before the big feast, I think.
That’s as good a reason as any to look at Pumpkin-Parmesan Biscuits, which are tugging at me to try beforehand. You know, just to make sure they’re fit for public consumption …
Here’s the thing, though: You have to roll them out and cut them out of the dough with a biscuit cutter. I don’t own one, because I usually just make drop biscuits. I don’t think this recipe will work like that, though, so I’m going to have to invest the $3. I’m going to want to make these more than once.

Posted in: Uncategorized
Posted: November 12th, 2012

I can't stop thinking about Cranberry Chutney, which has cranberries in it. Like these. These are cranberries.

My favorite Thanksgiving recipe of all time is Cranberry Chutney. It’s sweet, tangy, bold and beautiful.
The first time I made it, for a Loaves & Dishes column in 2003, my husband, and my sister- and mother-in-law, and I all fell deeply, madly in love with it.
I hate to push the season, I’m getting into the holiday spirit and I can’t wait to make it.
I should try to find something nonThanksgiving, since we’re all deluged by holiday recipes this time of year.
But I can’t think of anything else right now. It’s like enjoying it in advance.
I always make a double batch, because it works three different ways.
1. Pour it room temperature over a brick of cream cheese to spread on crackers as an appetizer.
2. Serve it a little warm at the table, but don’t let it boil. I pour it on just about everything, and forgo the gravy.
3. Chill and spread it on bread as a condiment for leftover turkey sandwiches.
You know, it would even be a great ice cream topping, now that I think about it.
Maybe I’ll make a triple batch this year.

Hint: Turn on the fan and open a window when you stir in the vinegar. My husband and son always whine about the smell. Whatever.

1 cup water
1 cup sugar
1 (12-ounce) package fresh or frozen cranberries
1/2 cup vinegar
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 teaspoon each allspice, ginger, cinnamon
1/8 teaspoon ground cloves

1. Combine water and sugar and heat over medium heat until sugar dissolves.
2. Add rest of the ingredients, simmer 10 minutes until berries just begin to split.
3. Pour into a medium glass (or other nonreactive) mixing bowl. Place piece of plastic wrap directly on sauce.
4. Cool to room temperature and refrigerate overnight to allow flavors to blend.
Makes 21/2 cups

Posted in: Uncategorized
Posted: November 7th, 2012

"How to Build A Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between"

Thanks to everyone who entered the drawing for “Cooking Italian With the Cake Boss,” by Buddy Valastro. The winner is Julie Miniger. I’ll pop it in the mail today.

If you are not Julie Miniger, feel free to enter the drawing for "How to Build a Better Pie," by Millicent Souris
To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK, so I don’t get your entry mixed up with any other drawings I have going on.

Well, don’t look now, but Thanksgiving is two weeks away. Two. Weeks.
And pies never shine as brightly as they do on Thanksgiving. Christmas has cookies, Halloween and Easter have candy, Valentine’s Day has chocolate, etc.
But just about everyone tries to leave room for pie after a plate or two of turkey, stuffing, etc.
Apple, pumpkin and pecan pie all vie for a spot on the dessert table, and Souris’ book can help you nail those classics. But you can also find new ideas and twists, and the first 60 pages offer detailed instructions and tricks for the best you’ve ever made.

Feast your eyes on this:
Single pie crust, chilled
1/2 cup unsalted melted butter
1 1/2 cups coarsely chopped pecans
3 extra-large eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup molasses
1/4 cup bourbon — but not more
1 teaspoon vanilla
1/2 teaspoon kosher salt

1. Roll out your chilled pie crust to 1/8-inch thick. It should be about 13 inches in diameter. Place in your pie pan and trim the edges so there is no more than 1/4 inch of overhang. Lift an crimp the overhang along the rim of the pie pan.
2. Prick the bottom and the sides of the crust with a fork to prevent bubbles. Try not to pierce through the crust. If you can, chill your crust in the freezer for at least 15 minutes. If not chill it in the refrigerator for at least 20 minutes. It is important for the crust to be very cold and the fat to re-form and firm up.
3. Pull your pie plate out of the refrigerator and place foil on it. It should sit flush with the plate, come up along the rim, and fold down to cover the edges. This foil protects the crust from overbrowning, but you do not want the foil pressed securely to the edges. Place your baking beans in the bottom and level them out. Put the crust in the oven.
4. Bake the crust for 15 minutes at 425 degrees. Then pull out the crust, lower your oven to 350 degrees and carefully life the aluminum foil by the edges off your crust with the beans in it. Put your crust back in the oven for 10 minutes. Pull and let cool a bit.
5. Make the filling: Heat the oven to 375 degrees.
6. Melt your butter and let cool. Arrange your nuts on the bottom of the par-baked crust. Whisk together the eggs until homogenized and add the white and brown sugars, then the corn syrups, molasses, bourbon, vanilla melted butter, and salt. Pour the mixture over the nuts and carefully transfer to the oven. The pecans will float.
7. Bake for 35 to 40 minutes or until the pie is set. A little wiggle in the middle is all right. The pie will continue cooking as it sites.
8. Let cool at least 1 hour.
“How to Build a Better Pie”
Note: I changed some wording in the recipe.

Posted in: Uncategorized

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