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Nov 23, 2009, 12:47:02 PM11/23/09

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From the Cauldron

Extra Thanksgiving Ritual

Consider having an extra Thanks-giving dinner this year, a little earlier than usual. After all, turkey is available year round, and think of all those special foods that are too good to only eat once a year: sweet potatoes, pumpkin pie, cranberry sauce, and so on. You know you want to, so go ahead; and get started with my stuffing recipe

1 or 2 small onions
2 to 3 stalks of celery
2 tblsps canola oil
1 peeled, cored and finely
chopped apple
2 tblsps powdered sage
2 tsps thyme
Salt and pepper to taste
4 cups of cubed, stale
bread

Chop the onions and stalks of celery, and saute them in the oil. When they are soft, add the apple. Add the sage, thyme, and salt and pepper to taste, and saute

a few minutes longer. Add the cubed stale bread, and stuff the whole into a twelve-pound turkey.

By: Magenta Griffith

Thanksgiving E.O. Blend
Too much to do? Not feeling well?
Maybe you're going out of town or have a houseful of company for Thanksgiving.
Here's a blend with a fresh aroma that will revitalize and is an
excellent tonic for the respiratory system.

5 drops Lavender
3 Eucalyptus
2 Fir
2 Pine

Blend in 1oz. carrier oil. I like to add some Castor Oil
as they say it activates T cells. Use as a massage oil
or add to the bath for a relaxing soak.

)0(
Brought to you by AromaThyme.com -
http://www.aromathyme.com/

We plant seeds that will flower as results in our lives, so best to remove the weeds of anger, avarice, envy and doubt, that peace and abundance may manifest for all.

Dorothy Day

Thanksgiving Pound Cake

2 1/2 cup sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
Pinch nutmeg
1/2 tsp. salt
1/2 cup butter, softened
1 1/2 cup sugar
3 eggs
1 cup plain yogurt
1/2 cup pumpkin
1 cup chopped walnuts

Grease and flour 9 inch tube pan. Combine and set aside first 5
ingredients. Beat butter until fluffy. Gradually beat in sugar. Add
eggs individually. Beat well, low speed. Beat in half of flour
mixture, yogurt, and pumpkin. Add remainder of flour mixture. Beat
until smooth. Stir in nuts. Bake at preheated 325 degrees, for 1 hour
15 minutes. Can top with cream cheese frosting, if desired.

MAPLE ROASTED SWEET POTATOES

Ingredients:

2 1/2 pounds sweet potatoes, peeled and
cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste
|

1. Preheat oven to 400°F.

2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Nutritional Information per Serving

Calories 96 Carbohydrates 19 Fat 2 Saturated fat 1
Mono unsaturated fat 0 Protein 1 Cholesterol 5 Fiber 2 Potassium 189

Brussels Sprouts with Chestnuts & Sage

Ingredients:

2 lb.      Brussels sprouts , trimmed and halved
1 tbsp.   each butter or margarine, extra-virgin olive oil
3 tbsp. reduced-sodium chicken broth
3/4 cup       coarsely chopped chestnuts (about 4 oz. see Note)
2 tsp.    chopped fresh sage
1/2 tsp.       salt
ti taste        freshly ground pepper
Directions:
       Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 - 8 minutes. Drain well. Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage; cook, stirring often, until heated through, 2 - 4 minutes. Season with salt and pepper. Serve warm or at room temperature. Makes 12 servings.
Nutritional Info Per Serving: Cal, 68; Carb, 10; Fat, 3; Sat Fat. 1; Monounsaturated Fat, 1; Pro, 2; Chol. 3; Dietary Fiber, 3; Pot. 308; Sod, 117.

____________
Taffy Apple Muffins
Ingredients:

2 cups   all-purpose flour
1/2 cup       granulated sugar
1 tbsp.   baking powder
1/2 tsp.       salt
1/4 tsp.       ground nutmeg
1/2 cup       each milk, butter or margarine, melted
2            eggs
1 tsp.     vanilla extract
1 cup     chopped apple
1/2 cup       each honey, packed dark brown sugar
3/4 cup       finely chopped walnuts
Directions:
       Heat oven to 400º F. (200º C). Grease 36 (1-3/4") mini-muffin cups. Combine flour, granulated sugar, baking powder, salt and nutmeg in large bowl. Combine milk, butter, eggs and vanilla in small bowl until blended; stir into flour mixture just until moistened. Fold in apple. Spoon evenly into prepared muffin cups. Bake 10 - 12 minutes, or until lightly browned and wooden pick inserted in center comes out clean. Remove from pan. Meanwhile, heat honey and brown sugar in small saucepan over medium-high heat to a boil; stir to dissolve sugar. Remove from heat. Dip warm muffins into hot glaze, then into walnuts. Spear with popsicle sticks or wooden skewers, if desired. Makes 36 mini-muffins.

Pumpkin Pie Dip
Ingredients:

1 pkg.    (8 oz.) cream cheese, softened
2 cups   confectioners' sugar
1 cup     canned pumpkin
1/2 cup       sour cream
1 tsp.     each ground cinnamon, pumpkin pie spice
1/2 tsp.       ground ginger
             ginger snap cookies to dip

Directions:
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with ginger snaps. Refrigerate leftovers. Makes 4 cups, 32 servings.
Nutritional Info Per Serving (2 tbsp.) 64 cal, 3 g fat (2 g sat fat), 10 mg chol, 23 mg sod, 8 g carb, trace fiber, 1 g pro.