Recipes For Thanksgiving

Sarai Escaname, Digital Journalist

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Pumpkin Empanadas

Recipe courtesy of  “Muy Bueno” Recipes

Ingredients:

Pumpkin Filling:

  • 2 tablespoons butter
  • 3/4 cup dark brown sugar, packed firmly
  • 1 (15 ounce) can organic pumpkin puree, NOT pie filling
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Empanada Dough:

  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • 2 eggs
  • ½ cup milk
  • 2 tablespoons sugar
 Pumpkin Filling:
  1. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
  2. Remove the saucepan from the heat and let it cool down. After it’s cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.
  3. You can make the Empanada Dough while the filling is cooling off.

Empanada Dough:

  1. Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands. Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out one half of the dough and split it into 12-18 balls of dough. Depending on how small you want your empanadas. I prefer one dozen per half of the dough. They also fit nicely on one large cookie sheet.

Assemble and Bake Empanadas:

  1. Preheat the oven to 350 degrees. You can fill your empanadas with any preserves made ahead of time.
  2. Roll out the dough into small round circles. Add a small dollop of filling on one half of the rolled out dough. Wet the bottom edge of the dough with water to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.
  3. Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking. Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15-20 minutes on medium rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes.

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Champurrado

Recipe courtesy of Allrecipes.com

Ingredients

  • 1 1/2 cups water
  • 1 cinnamon stick
  • 1 whole clove
  • 1 pod star anise (optional)
  • 4 1/4 cups milk
  • 2 tablets Mexican chocolate (such as Chocolate Ibarra)
  • 3/4 cup pinole (coarse ground maize flour)
  • 1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

1. In a medium size pot, simmer the milk along with the piloncillo,

cinnamon and chocolate until it dissolves. This will take about 6-8 minutes

2. Mix the corn flour with the 2 cups of water until all the lumps have dissolved.

3. Add the corn flour mixture to the pot and stir.

 

 

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Corn Bread

Recipe courtesy of “Food Network”

Ingredients

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk
  • Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
  • In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal
  • mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
  • Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20
  • to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving

smashed-potatoes

Smashed Potatoes

Recipe courtesy of Damm Delicious

Ingredients:

  • 24 ounces Dutch yellow baby potatoes
  • 2 tablespoons olive oil 
  • 3 cloves garlic, pressed
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly  ground black pepper, to taste

In a large pot of boiling water, cook potatoes until tender,

about 15-20 minutes; drain well. Place potatoes onto the prepared baking sheet. Using a potato masher or fork,

carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.

 

pumpkin

Pumpkin Pie

Recipe Courtesy of Allrecipes.com

Ingredients

  • 1 (15 ounce) can pumpkin

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.  

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Recipes For Thanksgiving