What’s for Dinner?
Cornbreads, Biscuits, Dinner Rolls
Because carbs are allowed on Thanksgiving
As Thanksgiving approaches, Betty wants to help you with your preparations … or a least provide a little inspiration along the way. Whether you’re responsible for taking just one item to a potluck celebration or are putting on the whole shebang yourself, we’ve compiled an amazing array of recipes covering the traditional Thanksgiving fare.
Each day between now and the “big day,” we’ll post some of our favorite recipes for all the courses. First up, the carby goodness of breads; up tomorrow: sweet potatoes.
Cornbread is an old time favorite for many of us. I love it fresh out of the oven or skillet, with a pat of butter – or as a quick way to liven up a bowl of chili in the fall/winter. For your Thanksgiving meal, update your classic cornbread with this pumpkin-based recipe. With honey-tainted butter, this pumpkin cornbread will surely melt in your mouth.
• 1 1/2 cups cornmeal
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 egg
• 3 tablespoons vegetable oil
• 3/4 cup canned pure pumpkin
• 1 1/2 cups milk
1. Sift dry ingredients.
2. Beat the egg.
3. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps.
4. Pour into a greased 8-inch square pan.
5. Bake at 350 degrees F for 30 to 35 minutes.
6. Cool for 10 minutes.
7. Cut into squares.
Biscuits can be eaten in a plethora of ways. Whether you like them plain, with gravy or jelly, or with turkey and stuffing sandwiched between – there is wrong way to enjoy them. A crowd pleaser, biscuits are a must-have for every meal, not just for Thanksgiving. Try this recipe we found on Food Network.
• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled
1. Preheat oven to 450 degrees.
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
4. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
5. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Yields: 1 dozen
Cranberry Yam Bread
This tasty cranberry yam bread from Dianasdesserts.com is a great morning meal with coffee or tea, or as another addition to your Thanksgiving banquet.
• 2 large eggs, slightly beaten
• 1 1/3 cups sugar
• 1/3 cup canola oil (or vegetable oil may be substituted)
• 1 cup fresh yams (sweet potatoes) cooked and mashed or 1 can (15 oz.) yams drained and mashed
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 tsp. baking soda
• 1 cup chopped cranberries
1. Preheat oven to 350 degrees F (180 C). Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray and dust with flour.
2. In large bowl, combine eggs, sugar, oil, yams and vanilla.
3. In separate bowl, combine flour, cinnamon, allspice and baking soda. Make a well in the center. Pour yam mixture into well. Mix just until moistened. Stir in cranberries.
4. Spoon batter into prepared loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Serve with whipped cream or non-dairy whipped topping, or a scoop of vanilla ice cream.
Makes 16 slices.