Thanksgiving is a time to reflect upon our lives and be thankful for things we may take for granted each day. We are truly blessed with amazing patients and we are all thankful for YOU. We treasure our time with each of you and thank you for allowing us to care for your dental needs.
Below are some family favorite recipes we wanted to share that may give you some last minute ideas for additions to your thanksgiving table and other gatherings this holiday weekend. Have a wonderful, safe Thanksgiving!
Warm Cranberry drink
Pour cranberry juice in a crock pot.
Wrap nutmeg and cinnamon in a cheese cloth and drop in with the juice.
Start this in the morning and server warm; no real measurements needed for this one. The whole kitchen will smell like fall!
Recipe recommended by Anna
Banana Bread
8 tbsp butter
¾ cup sugar
2 eggs
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
½ tsp salt
3 ripe bananas
1 tsp vanilla
½ cup walnuts (optional
Preheat oven to 350 and grease a 9x5x3 bread pan
Cream butter and sugar until light and fluffy then add eggs one at a time, beating well after each addition.
Sift all purpose flour, baking soda and salt together, stir in the whole wheat flour and add to the cream mixture mixing well until blended. Fold in bananas, vanilla and walnuts.
Pour mixture into a baking pan and bake at 350 for 50-60 minutes (until a cake tester comes out clean); makes one large loaf. Cool for 10 minutes and enjoy!
Recipe recommended by Rhonda
Red velvet waffles with cream cheese glaze
¼ cup unsweetened cocoa powder
2 eggs
1/3 cup vegetable oil
1 ½ cups water
3 cups waffle mix (I like Krusteaz)
1 package softened cream cheese
8 tbsp powdered sugar
1 tsp vanilla
½ bottle of red food coloring
8 tbsp milk
Preheat waffle maker
Mix waffle mix, eggs and oil according to package, then add cocoa powder to this mixture. Incorporate red food coloring until you get the desired color. Cook in the waffle iron; makes 8-10 waffles.
For the topping there are 2 methods you can use – both are delicious! The first option: using a mixer, blend cream cheese, powdered sugar, vanilla and milk. Warm in a sauce pan on medium/low until warm for a warm glaze and pour sauce over waffles just before serving, OR serve mixture over waffles at room temperature for a whipped topping.
Recipe recommended by Billie
Butterscotch Blondies
1 package yellow cake mix
1/3 cup softened butter
3 large eggs
1 cup chopped toasted pecans
1 cup butterscotch flavored chips
1 14oz can sweetened condensed milk
1 tsp vanilla extract
Preheat oven to 350; spray a 13×9” baking pan with non-stick cooking spray.
Combine cake mix, butter and 1 egg in a large bowl; beat at medium speed with a mixer until the mix is coarse crumbs. Press evenly into a pan and bake for 15 minutes. Remove from oven and sprinkle in pecans and butterscotch chips. Bake for an additional 25-30 minutes (or until the center is set), cool thoroughly then cut into bars.
Recipe recommended by Taryn
Pumpkin Spice Porter (recipe to be used with home brewing equipment)
FERMENTABLES
6.6 lbs porter LME
8 oz maltodextrin
SPECIALTY GRAINS
4oz maramel 90L
8oz carabrown
8oz dark chocolate
SPICE PACK (available at brewersbestkits.com)
HOPS
1oz bittering
1oz aroma
YEAST
1 sachet
Add bittering hops, boil for 40 minutes
Add aroma hops, boil for 10 minutes
Add spice pack, boil final 5 minutes
Terminate boil
Recipe recommended by Dr. McAllister
Brie cheese roll
1 pack crescent rolls
I wheel of brie cheese
½ cup walnuts
½ cup cranberries
Preheat oven to 350
Roll out the dough and place the wheel of brie cheese in the middle. Sprinkle with walnuts and cranberries then stretch the dough over the cheese and press lightly to secure.
Bake for 20-24 minutes and cool for 15-20 before serving warm with your favorite crackers.
Recipe recommended by Abby
Swiss Fondue
½ garlic clove
1 2/3 cups dry white wine
½ pound Gruyere cheese, grated course
½ pound Emmentaler cheese, shredded
2 tsp cornstarch
1 tbsp kirsch
Freshly grated nutmeg to taste
2 loaves of crusty French bread cut into 1” cubes
Rub the inside of a heavy saucepan with the garlic, add the wine and heat over medium low. Add the cheese by the handfuls, stirring until the cheese is melted; keep the mixture just below a simmering point. In a small bowl stir together the cornstarch and kirsch and add to the cheese mixture with nutmeg and pepper to taste while heating the fondue stirring constantly until it just begins to bubble, but do not let it boil. Transfer the fondue to a heated fondue pot and keep it over a low flame. If the fondue becomes too thick add additional kirsch as needed.
Use the French loaf for dipping.
Recipe recommended by Dr. McAllister
Posted in Uncategorized