Turkey Stew

Left over Turkey?
How about a hardy bowl of soup.
Bring 4-6 c broth to a simmer, add chopped onions, carrots, celery and potatoes.
Season with salt, pepper, minced garlic, thyme and rosemary. 
When vegetables are almost tender add dumplings and boil until dumplings are done and all veggies are tender, about 20-25 minutes.

Dumplings

Mix 2 1/2 c four

1 tsp salt

1 large egg

1 Tbs oil

enough milk to make firm dough (see above)

Drop by spoon fulls into simmering pot and cook until done.

Note: you will notice I do not add leavening to my recipe, this is because I like a firm dumpling, adding leavening will result in a soggier texture.

Caramel Swirl Hunks

 Rich!   Chewy!   Yummy!






These are magnificent in my book, but then there is no such thing as a dessert that is too rich for me!

 2 cups of unsalted butter, yep that is right!
3 c packed brown sugar
1/3 c white sugar
4 large eggs
4 tsp vanilla extract
1 c quick oats
4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips- I used the whole bag...at this point you might as well go for broke!
1 (13 oz) can dulce de leche* (or half of batch recipe below) this is usually sold where you will find your sweetened condensed milk


 Preheat oven to 350 and spray 9X13 pan. In bowl blend butter and sugars, add eggs, vanilla and oats, blend well. Mix flour with powder and soda and salt and mix into butter mixture. Fold in chocolate chips. Spread evenly into pan.

 Next place dollops of dulce de leche over top and swirl in with knife.

 Bake 40 minutes or until batter is set, if it is getting too brown and still jiggly in center, reduce oven to 325 and continue to bake another 10-15 minutes.
cool and cut into large chunks. Store in fridge or freezer.

* if you can not find dulce de leche  you may make your own ( a day ahead or more)
Spoon two 14 oz cans of sweetened condensed milk in top of double boiler. Cook over low heat, stirring occasionally 3-6 hours or until deep amber in color, Remove from heat and cool in refrigerator, store 2-3 weeks in fridge.

This recipe from the cookbook A Passion for Baking by Marcy Goldman

Link Up with ME! Join the ongoing Holiday Treats Page, see above!

Cranberry Almond Scones

Today I am swapping blogs with Momma Chef! Check out her wonderful recipes below and stop over to her blog to see my Caramel Swirl Hunks!

Hi, I am Sheena, otherwise known as Momma Chef from http://bestofmommachef.blogspot.com The Best of Momma Chef.  I am very excited to visiting over here at North Dakota Kitchen!  I am a stay at home mom.  Baking and cooking are my obsessions, with a little crafting on the side.  I am a whole wheat FANATIC.  I love whole grains and my thinking is that I can justify eating cookies and goodies if they are 100% whole grain.  

With Thanksgiving fast approaching, I decided to make something that would be good for Thanksgiving breakfast.  It is a light on the go type breakfast, since the main focus of Thanksgiving is lunch/dinner.


Cranberry Almond Scones

Here's what you need:

2 1/4 cups whole wheat flour
1/4 cup butter, cold
1 tbsp baking powder
1/4 ts nutmeg
1/4 ts salt
zest of one orange, finely grated
1 cup brown sugar
1 ts pure vanilla
1/2 cup milk
1 cup fresh cranberries, roughly chopped
1/2 cup almonds, chopped
1 egg

1 can cream cheese frosting or use the recipe http://www.josephsgrainery.com/2010/11/whole-grain-pumpkin-cake.html">HERE to make your own.

Prep:

Pre heat oven to 375*.

Mix chopped cranberries with the brown sugar and let sit, this will help sweeten up the berries.

In large bowl, cut the butter into the flour until it is the consistency of meal.  Then add all other dry ingredients: baking powder, nutmeg, salt, orange zest.

In a separate bowl, mix milk and egg and vanilla.  Add cranberries and sugar.  Mix.

Fold wet mix into the dry mix.  Mixture will be sticky.  Do not overmix.

Spray a plate or cutting board with cooking spray and spray your hands.  Form into a 1 inch thick round loaf. See below:

Cut into 8 piece like you would cut a pie.  Place pieces on a greased cookie sheet and bake at 375* for about 15-20 minutes or until golden brown.

Let them cool.  Then warm up your frosting and using a spoon, drizzle the frosting over the scones to make them extra tasty and extra pretty!!!

Thanks to North Dakota  Kitchen for having me over!!!

Don't forget to come visit me over at http://bestofmommachef.blogspot.com/">Best of Momma Chef.  I have a bunch of other holiday breakfast ideas:

http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-spice-scones.html">Pumpkin Scones
http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-cinnamon-rolls.html">Pumpkin Cinnamon Rolls
http://bestofmommachef.blogspot.com/2009/11/pumpkin-spice-bagels.html">Pumpkin Spice Bagels

Ooooooo and come over and enter to win a prize in my 

http://bestofmommachef.blogspot.com/p/recipe-of-month-challenge.html">Recipe of the Month Challenge.   

Basically, you make my recipe of the month, send me a photo and tell me how you liked it and you are entered! EASY as PIE!

Butterflied and Brined Turkey

Start by thawing and cleaning turkey, if brining do not use a self basting turkey.

To butterfly, cut out backbone, turn over, placing cuts where needed to allow turkey to lay "flat". You will need to crack the breastbone and disconnect the wing and leg joints. Do this by breaking the joint in the cartilage, I removed my wings completely and used them along with the back bone for stock, you may keep them in place.

Brining- in large container place 1 c salt and 1-2 gallons of water, enough to cover turkey. Optional- add a large handful of fresh herbs, thyme, rosemary, oregano, sage etc. Keep covered and in refrigerator 6 hours to overnight. Remove, discard brine and herbs, pat turkey dry and place on rack above a large pan, big enough to catch drippings.

Rub with butter or oil, and reseason with herbs, salt and pepper.
While cooking you may baste with a marinade or juices but it is not necessary. Cook 2-4 hours, or until meat thermometer reads done.
Butterflying decreases cook time be sure not to overcook.

Let  rest 15 min and carve.

Herb Dinner Rolls

From the recipe Book Sister Schubert's Secret Bread Recipes
ISBN 0-8487-1517-9

1 c milk
1/4 c butter 2 1/4 - 2 1/2 c flour, divided
1/3 c rolled oats
1/3 c sugar
1 pkg dried yeast
1 large egg lightly beaten
3/4 c whole wheat flour
1 tsp salt
1 egg white lightly beaten
2 tsp dried Italian herbs
Combine milk and butter and heat until butter melts, cool to 120-130 degrees.
Combine 1 c flour, oats, sugar and yeast in large bowl. Add milk mixture and 1 egg, stir well.
Add 1 1/4 c flour, the whole wheat flour and salt Turn out onto floured surface and knead 5 min. Knead remaining 1/4c flour into dough if needed.
Place in greased bowl and cover, let rise 1 hour or until doubled.
Punch down and divide into 16 pieces, shape into ball and arrange in pan, or form long rolls in loaf pan, seen below.
Let rise until doubled. Preheat oven to 375, brush rolls with egg white and sprinkle with herbs, bake 20-25 min.

Product Review- silicone

NOTE Giveaway is NOW CLOSED

 Have you tried cooking with silicone? The advantages are easy clean up and storage. They come in nearly every shape and size and function.

 You will still have to grease or spray your pans, and they often need baking sheet underneath for support. Two varieties I use regularly and do recommend are the muffin cups seen below. I spray these and use with cake or brownie mixes, you can still use paper liners but they do not require it which makes it nice for some recipes. Note: if not using liners, let cool COMPLETELY before removing, then gently loosen from mold.

 I also like the oven mits, they do get hot, but are sufficient for removing pans from the oven. They improve grip for me and unless really stressed will keep your hands comfortable.

 As far as cake pans, you can see they tend to cook unevenly. Even with support the cake often comes out with sink holes. Smothered with frosting and no one will really care, but if you bake for special occasions I recommend staying with the tried and true. Cake pans with patterns, or bunts work better. The only silicone pan I actually got rid of was my loaf pan, the bread expanded to much and did not come out in a nice loaf shape. I have not decided if I like the cookie sheet liners yet, I think I prefer parchment paper.

 Overall I recommend trying it to see if you like it, especially the muffin cups!
so why not try these.......
a set of 2 personal steamers.

I will be giving away this set of steamers and

a set of 3 tea infusers.
 Giveaway Rules Giveaway now closed

To enter; (all comments must be left on this post.)
1. leave a comment about silicone cookware, have you used it? what do you think? never tried it? just let me know.
2. Help spread the word about the giveaway by blogging about it. Come back and leave a comment  stating so.
3. Blog about or take the holiday treat hookup button seen on side bar, this is an ongoing linky that will be open for you to share your favorite holiday recipes. Please leave separate comment that you have done this.
4. Link a recipe on the holiday treats page, see page tabs across the top, and come back and tell me, here on this post.
5. Like ND Kitchen on Facebook, leave a comment stating you are a fan.
That is 5 chances to enter!
Each entry MUST be a separate comment! Comments with more than one entry will only be counted as one.
You must have a blog that I can contact you at or you must leave an email address on your comment. if there is no email a new winner will be drawn.
Give away will end on December 30th.

Pumpkin Chocolate Tiramisu

 From Martha Steward Every Day Food (with a little adjusting)

  Pumpkin Chocolate Tiramisu

 1 c mascarpone cheese*
 1 1/4 c cold heavy cream, divided
3/4 c powdered sugar, plus 2 tsp for dusting
5 Tbsp almond- flavored liqueur*
1 can pumpkin
2 ounces semisweet chocolate, chopped or use chips
1 Tbs unsweetened cocoa, plus 1 1/2 tsp for dusting
27-30 lady fingers
1/4 tsp cinnamon

In large bowl whisk mascarpone cheese (or substitution, see below) until smooth, add 1 c cream, powdered sugar and 2 Tbs liqueur   whisk until soft peaks form
Add pumpkin and fold in until well incorporated.

 In a small microwave bowl combine chocolate and 1/4 c cream, heat for 10 second increments, stirring after each until melted. Stir until smooth.
Place 1/3 pumpkin mixture into medium bowl and  fold in chocolate, set aside

 In a small bowl add 1 Tbs cocoa to 1/3 c hot water, add 3 Tbs liqueur.
Cover bottom of an 8 in pan with layer of lady fingers. Brush with cocoa/ water.
Add a layer of pumpkin mixture (1/2)
next add another layer of lady fingers, brushed with cocoa
place pumpkin chocolate mix over this layer
now another layer of lady fingers, brushed with cocoa
and top with remaining pumpkin
cover and refrigerate 4 hours. (Be sure and spray plastic wrap to keep from sticking, or cover with inverted tupperware)
To Serve combine remaining cocoa powder, powdered sugar and cinnamon and dust.
Martha did not add powdered sugar to her dusting, I did because I wanted it a little more mild and sweet.

* Substitutions

-if you can not find mascarpone you may use cream cheese, ricotta cheese or a combination of both, I used 3/4 cream and 1/4 ricotta for this recipe and it turned out great

-you may use almond coffee syrup (even amount) or almond extract (use 1/2 the amount stated)
 

Tiramisu
 

Napkin~Lotus

 Lotus Napkin Fold

 Using a large cloth napkin, bring in corners to center

 Turn over and again bring all four corners to center.

 Hold finger in middle to stabilize and gently tug flap under each corner

 For full tablescape go to Southern Belle with Northern Roots.