Serves six as a condiment.
| Ingredients | Step |
|---|---|
| 2 c. cranberries ½ c. orange juice ¼ c. white sugar ¼ c. brown sugar ¼ t. cloves ¼ t. ginger |
Combine in a saucepan. Simmer, stirring (uncovered), until berries have burst. |
Source: Rebecca from New Orleans from college
It's nice to bake one extra potato so they can be extra-stuffed, and as insurance against breaking one of the shells.
| Ingredients | Step |
|---|---|
| Preheat oven to 400 degrees Fahrenheit. | |
| 4 baking potatoes, scrubbed | Bake until tender -- ideally in oven so the skins firm up, but microwave is fine too. If in microwave and they are normal sized, stab all over with a fork then microwave it for 5 minutes, flip, and 5 minutes more. |
| ½ c. milk 1 t. Dijon ¾ c. cheddar, grated ½ t. salt ¼ t. pepper |
Cut potatoes in half lengthwise. Scoop out the flesh. Mash it all together. Maybe whip until light & fluffy. Spoon into reserved skins. |
| ¼ c. cheddar, grated | Sprinkle. |
| Bake another 10 minutes at 400 degrees, to brown the tops. |
source: my grandma
A good amount of work, but very festive.
| Ingredients | Step |
|---|---|
| ⅓ c. brown basmati | Cook the basmati (perhaps soaked, then boiled with ⅔ c. water, then lid added to steam over simmer for 30 minutes until the water is gone, then let stand). |
| ½ c. wild rice | Cook the wild rice (perhaps boiled 45-60 minutes with 1½ c. water). |
| ½ c. sushi rice | Cook the sushi rice (perhaps rinsed well, then boiling ½ c. water without rice, then adding rice and stirring for 2-3 minutes, then simmering with lid for 10-15 minutes, then let stand). |
| 1½ medium onion, diced | Saute. |
| 1 c. carrot, diced 4-5 stalks celery, diced |
Add and continue to saute until the vegetables are fully relaxed. |
| ¾ t. thyme, dried ½ t. red pepper flakes |
Stir in and saute a bit longer. Then remove vegetables from skillet. |
| 8 oz. tempeh | Crumble into the now-empty skillet. Cook over high heat until golden brown. Maybe start with a splash of water to get some steaming too. When cooked, stir the vegetables back in and heat through. |
| balsamic vinegar soy sauce/tamari |
Pour atop. Let sizzle. Stir together. Taste and repeat as necessary. |
| ½ c. sunflower seeds, toasted ½ c. parsley |
Sprinkle atop and/or stir together. |
Source: unknown
Classic. Makes 2 pies, so you'll need 2 crusts. Alternatively, baking without a crust also works totally fine, but you have to watch the cook time because you'll probably want to bake in individual ramekins rather than in a pie plate.
Substituting oat milk and Miyoko's butter works just fine.
Ratios below the recipe for batches based on a single egg/scant cup of pumpkin puree. (Downscaling the recipe is a great way to use up leftover pumpkin.)
| Ingredients | Step |
|---|---|
| Preheat oven to 450 degrees. | |
| 4 eggs, beaten slightly 3½ c. pumpkin (the big can) 1⅓ c. sugar 1 t. nutmeg 1 t. cinnamon 1 t. ginger 1 t. salt |
Mix well. |
| 4 T. butter, melted 1¾ c. milk, scalded |
Heat together until butter is melted, either stovetop or in microwave. Add to the pumpkin mixture and stir together thoroughly. |
| 2 pie shells, uncooked | Pour into uncooked pie shells. Bake at 450 degrees for 15 minutes, then without opening the oven door, reduce the heat to 350 degrees and bake up to another 35 minutes. Remove from oven when there is a roughly 4"-diameter ring of seemingly-uncooked filling in the center. Cool completely before cutting or serving. |
Source: my great grandma
For each scant cup of pumpkin puree, you'll produce enough filling for two 7-oz ramekins plus one 4-oz ramekin. You'll use: 1 egg, scant 1 cup pumpkin, ⅓ c. sugar, heaping ¼ t. of each spice, 1 T. butter, scant ½ c. milk. Bake for 5 minutes at 450, then 8 minutes at 350 before checking every few minutes until just the center 1½ inches is still unset.
| Ingredients | Step |
|---|---|
| 227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.) |
Combine wet ingredients and mix-ins in large bowl. |
| 85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda |
Combine dry ingredients. |
| Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes. | |
| Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups. | |
| Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool. |
Source: King Arthur Flour, adjusted by me