Cub Scout Food.... Thanksgiving Edition

I am involved in Cub Scouting. My husband is the Cub Master and I have served on Committee and as Tiger Cub Den Leader playing such roles as popcorn chair and Blue and Gold Banquet coordinator. I also serve as the food consultant of sorts for camping food and pack meeting food activities. This next week we are having our annual Thanksgiving meeting and we have decided to do a "Thanksgiving meal in a foil packet" activity. Cooking in foil packets is a camping technique we use with Cub Scouts for campfire cooking. The boys cook a meat and veggies in a packet made of foil over coals until done. Once the meat is done the rest is done. Today I spent lunch experimenting with our newest venture in foil packet cooking. Here is what I did...

I made small patties out of ground turkey and a bit of salt and pepper.



Then I chopped sweet potatoes into cubes



and I premixed some stuffing mix - to go with turkey (Used Albertson's brand for $.99 a box)


You will need sliced onion as a barrier under the meat in the packet to add moisture and to keep the meat from burning on the bottom. Then you add it all into the folded foil packet.

We also added a marshmallow on top of the sweet potatoes and I recommend a pat of butter, too. The last one I did had the butter and it was MUCH BETTER.... 'cause butter is just better, right? LOL


My daughter folding her own packet... it is BEST to use heavy duty foil for this.

My son getting ready to put his on the fire...

The fire...
The finished meal after cooking.... just open and enjoy! :)

The marshmallow, btw, disappears but the flavor is there. The heat melts it completely.
The bottom picture is a packet of potatoes and stuffing we made extra for us to share - almost done but I opened it to show progress...

You can be creative and add more spices to the meat or some cinnamon and brown sugar to your potatoes.

You could also add some fresh green beans or other veggies as you choose, too.

The final step in all of this is adding one ice cube to the packet to make more moisture and steam for quicker cooking.

On a good hot fire it takes about 25 to 30 minutes to fully cook the meal in a packet.

If you have any questions feel free to ask and I will do my best. I will also be taking pictures at the meeting as the boys do this, too.

Happy camp cooking!!!

CHOCOLATE PUMPKIN PIE

I use my basic pumpkin pie recipe here... and then I omit the nutmeg, ginger and clove but leave the cinnamon and pinch of salt.


I put 2/3 cup semisweet chocolate melted in a double boiler with 1 Tbsp butter and mix in the evap milk to the chocolate to make it easier to incorporate.


Then add it to the pumpkin mix, pour into pie crust and bake 10 minutes at 400 degrees then drop the temp to 350 for another 40 minutes. Enjoy! You could sub a gluten free pie crust and gluten free chocolate and you should be good to go. :)

Scout Dinner...

Sweet Potatoes for 50 people...

20 Pound turkey - brined and yummy!

I also made a second turkey that is ready to go for later in the week and we are freezing one pan of the sweet potatoes that did not get used today for Thursday also.

Now, I just have cranberry sauce, gravy, bread, pie and some spinach to make when we get to Thanksgiving Day. :)

Pumpkin Pie

I shared this one way back when I started this blog but I did not share photos at the time. Here is the pie as I made it today...

This is before baking

Pumpkin Pie

1 (9 inch) pie shell
1 1/4 cups cooked pumpkin (canned is fine)
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 slightly beaten eggs
1 1/2 cups canned evaporated skim milk or regular milk

Combine pumpkin, sugar, and spices until well blended. Stir in slightly beaten eggs until mixed thoroughly. Gradually add milk and blend well. Pour into pie shell and bake in 400* oven for about 40 minutes, or until knife inserted between center and the edge comes out clean.

Not sure where I got this one but it is a good one. The pie crust recipe is FABULOUS and it comes from Carole Walters' book Great Pies & Tarts. It is my MOST favorite recipe that I have found to date.

This is the finished product...

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal,
originally uploaded by academy252.

This is my new favorite breakfast. All you do is put 1/2 cup old fashioned oats and 1 cup water in a pan. Add 1 big tablespoon (or more if you like) of pumpkin, sprinkle in some brown sugar, cinnamon, nutmeg and clove and cook it on the stovetop until it is the right consistency. I finish it off with a little cream and salt. Then I garnish it with craisins and pecans or pumpkin seeds. It is hard to keep the kids out of my bowl after they finish their own. They eat it so fast... LOL

Why you really come here...

Here are those recipes from the Bake-Off - you can see the pictures and results here.

Sweet and Spicy Pumpkin Seeds

Makes 1 cup (I made a double recipe for the cake)

5 Tbsp sugar

¼ tsp salt

¼ tsp ground cinnamon

¼ tsp ground ginger

Pinch of cayenne pepper to taste

1½ Tbsp canola oil

Preheat oven to 200°. Line a baking sheet with parchment paper. Heat shelled seeds for just a few minutes.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

Cream Cheese Frosting

1 3-ounce package cream cheese

¼ cup butter

1 tsp vanilla extract

2 cups sifted powdered sugar

2 Tbsp orange juice

In a mixing bowl beat together cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake; sprinkle with chopped nuts or seeds (see my recipe above for sweet and spicy pumpkin seeds). Cover and store in refrigerator. I made approximately 3 batches to cover the entire cake and fill.

Pumpkin Molasses Cake

3 cups freshly milled soft white pastry flour

2 tsp grated orange peel

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ tsp ground ginger

½ cup butter

1 ½ cups packed brown sugar

2 eggs

¾ cup buttermilk

½ cup canned pumpkin

¼ cup molasses

Preheat oven to 350 degrees F.

I double this recipe for the following.

1. Grease and lightly flour two nine inch rounds. Place precut 9-inch parchment paper rounds in the bottom of pans and then lightly grease and flour that, too.

2. Combine the first 6 ingredients. Beat butter about 30 seconds.

3. Add brown sugar and beat until well combined.

4. Add eggs, one at a time, beating 1 minute after each.

5. Combine buttermilk, pumpkin, and molasses.

6. Add dry ingredients and buttermilk mixture alternately to beaten mixture, beating after each addition.

7. Pour batter into pans about half to a little more full.

8. Bake in a 350 degree oven for about 40 to 45 minutes or until done.

9. Cool on a wire rack.

10. Cut each round in half and begin layering and filling each layer with cream cheese frosting. Stack each round on top filling each layer as you go.

11. Once the cake is stacked frost the entire cake and then garnish with pumpkin seeds around the entire outside edges of the cake. Sprinkle some seeds on top and then finish with more frosting in a piping bag to make clean bottom and top edges.

Chip, Walnut, Chocolate Cookies

1 cup butter

1 1/2 cups brown sugar

2 eggs

2 tsp. Vanilla extract

1/2 tsp salt

2/3 cup cocoa

3 cups freshly milled soft white pastry flour

3/4 tsp baking soda

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

½ to 1 cup chopped walnuts.

Steps:

1. Preheat oven to 350 degrees.

2. Cream butter; add brown sugar and eggs. Mix in vanilla, salt and cocoa.

3. Stir in flour and baking soda. Add all chips and walnuts.

4. Form into cookie dough tube shape and roll in parchment paper.

5. Refrigerate an hour or so, overnight or until needed.

6. Slice into thickness desired and place on cookie sheet to bake.

7. Bake 10-15 minutes depending on thickness. The thinner the cut the shorter they bake.

8. Cool 1 minute before taking from cookie sheet.

This recipe makes about 5 dozen cookies.

Travel week...

....so that means no menus and maybe very little posting so have a

HAPPY THANKSGIVING!!!!!!!!!


...will post some turkey leftover recipes when I get a free moment this week, I hope. :)

Feast Day...

Who needs McDonald's when you can have this at home...

Whole Wheat English Muffins with egg and cheese and a side of hashbrowns.

Here is dinner tonight, too...

Clockwise starting at 12:00
Sweet Potato
Pumpkin Dinner Roll
Jellied Cranberry Sauce
Turkey and gravy
Wild Rice
Spinach (I did this instead of brussel sprouts
'cause I could not find them in the freezer)

For the record this was the BEST TURKEY I have EVER made.
Chef told me to smother it in catsup
(something about an acid on the skin)
and then I cooked it at 475 degrees for 15 minutes
and then turned the oven down to 375 and
cooked it an hour for every 4 pounds or so.
I also cooked the breast on the bottom and had water
in the pan to start and added more about
halfway through the cooking time.

This was also EXTREMELY HEALTHY!!!
I used very little salt and sugar only went into the cranberries.
My heart is thanking me!!!!! ;)

Admission time...

Ok folks, you may not believe this but.... I..... have never.....cooked.....WILD RICE!!! There, I said it... I have had it sitting in my pantry for almost 4 months and decided today was the day. LOL

I stumbled across this very informative site on the subject of Wild Rice and I thought I would share it with you.

California Wild Rice Advisory Board

Here is the menu for tonight's family night. Remember, I am roasting a turkey that FIL brought us...

Roasted Turkey
Wild Rice
Baked & Mashed Spiced Yams with pecans
Cranberries (still thinking on what to do with these but I will share when I finish)
Pumpkin braid
Brussel Sprout Medley

& for dessert...

a classic pumpkin pie from one of my Meemaw's recipes with a pie crust from a favorite Amish cookbook.

Pictures are coming... :)

CRANBERRY VANILLA SEED BREAD

CRANBERRY VANILLA SEED BREAD

(from my friend Marcia)

In Bosch with dough hook:

6 cups warm water

2/3 cup canola oil

2/3 cup honey

3 Tbsp vanilla

3 Tbsp SAF Instant Yeast

3 Tbsp dough enhancer

2 Tbsp sea salt

2 cups high gluten bread flour

6 cups freshly ground flour

2 � cups seed mix

2 � cups dried cranberries

Mix thoroughly. Continue adding enough whole wheat flour until the dough begins to pull away from the sides of the bowl. The dough will be coming clean from the bottom of bowl and is still sticky at this point. Knead for 7 minutes on speed 1, or until gluten is developed . ( If dough is too stiff, add back in few Tbsp of water, or if dough is too soft add little white flour.)

Spray bread pans with Pam. Shape into 5 loaves. Cover with light towel and let rise until dough is about 2� above rim of pan (approx. 30-40 min.). Bake in pre-heated oven 30 minutes at 350.

Cool on cooling racks. The bread freezes nicely for a month.

SEED MIXTURE;

2 cups pumpkins seeds

2 cups sunflower seeds

2 cups sesame seeds

2 cups sliced almonds

1 cup flax seeds

THANKSGIVING PUMPKIN BRAID

THANKSGIVING PUMPKIN BRAID

A beautiful centerpiece for your thanksgiving table

( from my friend Marcia)

In Bosch with dough hook:

2/3 cup canola oil

2/3 cup honey

4 cups hot water

3 cups high gluten bread flour

3 cups fresh ground whole wheat flour

3 Tbsp SAF Yeast

3 Tbsp dough enhancer

2/3 cup potato flakes (opt)

� cup buttermilk powder (or reg. powder milk)

Mix, cover bowl and let sponge for 15 minutes, or until bubbles up to top of bowl.

Add:

4 slightly beaten eggs

1 � Tbsp sea salt

2 cups canned pumpkin

3 Tbsp pumpkin pie spice or 2 T cinnamon, 1 T ginger, 1 t cloves, 1 t nutmeg

Opt: 2 cups dried cranberries

1 � cups raw pumpkin seeds

Mix and continue adding fresh ground white wheat until dough cleans sides of bowl. Knead on speed 1, 5-7 minutes, until gluten is developed. You want a nice soft dough.

Form into 2 braids, and place on parchment �lined cookie sheet and cover with dry towel. Allow dough to double in size. Can brush with beaten egg wash and bake at 350 for 30 min.

Cranberry Upside Down Cake (fabulous!!!)

Cranberry Upside Down Cake (fabulous!!!)

1 1/2 sticks (6 ounces) unsalted butter 3/4 cup packed light brown sugar 3/4 pound cranberries 11/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup granulated sugar 2 egg yolks 1 teaspoon plus a few drops vanilla extract 1/2 cup milk 2 egg whites 1/4 teaspoon cream of tartar 1 cup heavy cream 1 tablespoon confectioners' sugar Place 4 tablespoons of the butter and the brown sugar in a 9-inch cake pan over medium heat, stirring until the sugar is melted, 1 minute. Swirl to coat the sides with the butter. Place the cranberries on top of the melted butter and sugar. Preheat the oven to 350�F. In a bowl, toss together the flour, baking powder, and salt. Cream the remaining 8 tablespoons butter and the sugar together in another bowl. Add the egg yolks to the creamed mixture, 1 at a time, beating well after each addition. Add 1 teaspoon of the vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition. Beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove the cake from the oven and run a small knife around the edge of the pan. Let the cake cool for 15 minutes. Invert the cake onto a serving platter and let it sit for another 5 minutes with the pan on the top. Remove the pan. Whip the cream to soft peaks. Add a few drops of vanilla and the confectioners� sugar and mix. Serve slices of cake with the softly whipped cream. Serves 8 to 10 from Joanne Weir