PILGRIM BREAD
This is the recipe my husband's grandmother made religiously every Monday. It has a great rustic texture and slight sweetness that makes wonderful toast - especially when slathered with peanut butter. I'm putting it here for safe keeping - I've lost the recipe once; never again!
Provided by Lise in Indiana
Categories Yeast Breads
Time 2h35m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly combine cornmeal, brown sugar, and salt.
- Stir gradually into boiling water.
- Stir in oil. Cool to lukewarm.
- Soften yeast in warm water. Stir into cornmeal mixture.
- Add whole wheat and rye flour; mix well. Stir in enough white flour to make a moderately stiff dough.
- Turn out onto a lightly floured surface and knead 6-8 minutes.
- Shape dough into a ball; place in bowl, cover, put in a warm place and let rise until double, about 1 hour.
- Punch down. Knead a little more; shape dough into 2 loaves.
- Put into greased bread pans; cover and let rise until almost double, about 45 minutes.
- Bake the loaves at 375º F until done, about 35 minutes.
- Remove from pans and cool on wire racks, covered.
- Butter loaves as you remove them from the oven for softer crust.
- note: bread flour or unbleached flour can be substituted for the a.p. white flour.
PILGRIM CASSEROLE
One recipe for the Buttermilk Brined Turkey Breast makes enough for this Pilgrim Casserole recipe as well as the Turkey and Corn Chowder with Bacon and Chipotle and Turkey and Poblano Red Eye Stew later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the stuffing: Preheat the oven to 375 degrees F. Melt the butter in a small pan or microwave oven. Toss the bread with the melted butter and season liberally with some poultry seasoning. Arrange the bread on a baking sheet and bake until golden and toasty, 15 to 20 minutes.
- In a large deep skillet heat the oil, half a turn of the pan, over medium-high heat. Add the bacon and cook to render the fat and until almost crisp. Add the apples, celery, onions, thyme, parsley and some salt and pepper. Cook to tender-crisp, 8 to 10 minutes. Add the toasted bread to the pan and moisten with some stock.
- For the cranberries: Place the cranberries, 1 cup of water and the sugar in a pot. Bring to a boil. Cook to crack the cranberries and thicken, then remove from the heat.
- For the gravy: Melt the butter in a medium saucepan over medium to medium-high heat, whisk in the flour and cook to light golden, 2 to 3 minutes. Whisk in the stock, and then add the syrup, Worcestershire and some pepper. Cook at a low bubble, stirring occasionally, until the gravy coats the back of a spoon.
- For the casserole: Grease a casserole dish and fill with the stuffing. Top the stuffing with the cranberry sauce, spreading in an even layer. Shingle the sliced turkey across the cranberry sauce and top the turkey with some gravy, reserving some gravy to pass at the table.
- Top the turkey with the cheese, then cool and store the casserole for a make-ahead meal or bake to serve immediately.
- To bake and serve, preheat the oven to 375 degrees F. Bake the casserole from room temperature until hot through, light brown and bubbly, 35 to 45 minutes.
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
- Preheat the oven to 325 degrees F.
- Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
PILGRIM MEATLOAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool. Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften. Cover the cranberries with hot water in a bowl and let soften, then drain. Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine. On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes. Slice the meatloaf and serve with Cider Gravy and cranberry sauce. Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste. The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan with chicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed.
- Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Whisk in the stock, cider and Worcestershire sauce. Season with salt and lots of pepper. Simmer until the gravy is thick enough to coat the back of a spoon. Lightly beat the egg yolk, if using, in a medium bowl. Slowly pour in some of the gravy, whisking constantly to temper the yolk. Whisk in the remaining gravy. Transfer to a gravy boat or serving dish and garnish with parsley, if desired.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
PILGRIM PUDDING
With a pleasant pumpkin flavor, caramel and almonds, this rich and creamy pudding from our Test Kitchen tastes decadent, but it's surprisingly light.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine milk and pumpkin. Add pudding mix; whisk for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1/2 cup whipped topping. , Spoon into two dessert dishes. Garnish with remaining whipped topping; drizzle with caramel topping and sprinkle with almonds.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 362mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
PILGRIMS' MULTIGRAIN BREAD (BREAD MACHINE)
Make and share this Pilgrims' Multigrain Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
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