Serving This Week 11-9 To 11-13-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 11-9 to 11-13-2020 on my blog. On Tuesday was Aunt Sally’s Lemon Jello. Wednesday was Cranberry Apple Relish. Thursday was Maple Roasted Sweet Potatoes. Winding up Thanksgiving Preparations was an article for Common Emergency Substitutions. Enjoy!
If you missed what I served up last week please click Serving This Week 11-2-to 11-6-2020.
This recipe has been passed down for four generations in my family. I have made it for Thanksgiving, Christmas, and Easter since my mom passed.
I am requested to make this dish for every family get together.
Everyone loves the presentation, flavors and memories of my Aunt Sally.
This 7 up Dish becomes the center of all the desserts. But I enjoy using it as a side dish.
Sitting along side the veggies, meat, and stuffing this jello salad adds a sweet flavor to your meal. Each bite is better than the last.
The colors of the food on your plate become vibrant. Sitting next to your hame, potatoes, turkey and veggies keep your plate from having all the same colors.
But don’t forget about the topping. Every dessert can benefit from a topping.
I always have made this as a trifle until this year when my dish was already being used.
I put it in a 9×11 glass dish and it was better than ever. It was much easier to dish out and every portion got each layer.
Just another dish with that WOW factor.
You can substitute sugar free ingredients, too. Aunt Sallys Lemon Jello is full of Marshmallows, pineapple, soda, and bananas make this jello the best addition to any holiday table.
If you are looking for a fresh cranberry relish with a twist then you need to try this Cranberry Apple Relish.
Just 4 ingredients and 20 minutes of your time is all this fresh side needs before placing it on your table.
The best part is you make it up the night before.
That means 1 less thing to take up your attention when you are preparing that signature meal!
I saw this eye catching side dish served by my sister on her Thanksgiving table but without the oranges.
I knew I would be serving the Cranberry Apple Relish at Christmas for my husband’s side of the family.
We have a tradition of putting an orange in the toe of our Christmas stockings every year.
As I kid that was the tradition in our home and it has been continued with our own children and now our grandchild.
Normally I just collect the uneaten oranges and add them to a serving bowl and place it on the table.
But this year I decided to add some orange slices to this side dish.
Since there are some citrus allergies in the family, I made two smaller versions of the Cranberry Apple Relish. One with the oranges and one without.
When my sisters-in-law came in the kitchen to help me complete the final touches on the meal, I asked them to add the relish to the table.
The look on their faces was priceless! This recipe took the relish to a new level. They never saw this coming.
The pop of orange color made it worthy of the centerpiece position for the table.
Adding to the meal was a delicious Turkey made in the Convection Oven and Brown Sugar Glazed Ham as well as a Green Bean Casserole Maple Roasted Sweet Potatoes and Homemade Bread.
The meal was delicious! The company was delightful and everyone retired to the living room with full tummies.
Once the dishwasher had been run and emptied, I served the desserts of pies, cookies and candies. All the recipes can be found by searching the blog.
As far as relish goes, this Cranberry Apple Relish was as beautiful as it was delicious.
This recipe is definitely a keeper!
Roasting sweet potatoes is even easier than boiling and mashing them.
A maple syrup glaze transforms this ultra simple dish into something sublime.
These Maple Roasted sweet potatoes are the perfect accompaniment with any main dish.
They are low in calories and the vegetables are good for you too.
The kids love them and won’t give you a hard time about having to eat their veggies.
It is like having dessert during the main meal!
This recipe was passed out during a Weight Watchers meeting I attended.
I knew at first glance I would be making this recipe in my own kitchen.
Everyone loves sweet potatoes and I like to take them up a level when I cook for a holiday.
This recipe does just that!
And you can’t beat that this Maple Roasted Sweet Potato dish is a good food choice.
Do you smile when your favorite restaurant offers sweet potatoes as a side dish, or even sweet potato fries? If you have a love for sweet potatoes, you’re in luck. Not only are they a delicious addition to any meal, they’re also packed with tons of health benefits
It is Heart Healthy Low-Calorie, Diabetic Appropriate, Gluten-Free, Vegetarian, Low Sodium, and provides Healthy Immunity.
Straight from the garden, sweet potatoes aren’t really very sweet. They need to sit and cure in order to gain their rich sweet flavor.
Keep the freshly dug, unwashed potatoes in a warm, dry and shaded place for about 10 to 12 days.
Don’t refrigerate or store below 50 degrees just make sure the area is dry. These potatoes will keep fresh for about six months if stored correctly..
Just toss together your pure maple syrup, lemon juice, butter and salt and pepper and throw in the oven.
I don’t use cheaper brands of the syrup as they don’t provide the textures and flavors you need to make this perfect glaze.
They take a bit over an hour to cook nice and tender and grab all those good flavors. I always get them ready to go first.
You can however make them up the day before and refrigerate.
Then reheat and they are ready to serve!
My guests expect these potatoes to be served at all holiday meals.
Yes, they are that delicious.
If the celebration isn’t at my home I am required to pack them up and bring them with me to the dinner.
I really think if I didn’t have room in the car I would be expected to leave one body home.
Clue: Grandma, in the car, with the sweet potatoes. Sorry I couldn’t resist. We have been playing that game every night for a while now. LOL.
Enjoy! And let me know if you make them.
Sweet Potato Facts by Farm Flavor.
It happens to the best of us.
You are all ready to bake when you realize you’re missing a key ingredient in your recipe.
No worries! Use these substitutions to save your recipe in a snap.
When you want extra tender results with your baked goods, don’t overlook this simple tip.
LOOKING TO MAKE YOUR BISCUITS FLAKIER, CAKES TALLER AND QUICK BREADS MOISTER?
Grab some buttermilk! Like most baking secrets, it boils down to simple science.
Buttermilk has a high acid level, which gets your baking powder and soda to work harder and rise higher, making your final results fluffy, tender and sometimes a little tangy.
The ratio is 1:1 so no calculating is involved.
1 tsp. baking powder = 1/2 tsp. baking soda plus 1/2 tsp. cream of tartar
1 pkg. active dry yeast = 1 Tbsp. dry or 1 cake compressed yeast, crumbled
1 cup honey = 1-1/4 cups sugar plus 1/4 cup liquid, or 1 cup molasses
1 cup corn syrup = 1 cup sugar plus 1/4 cup water
1 cup cake flour = 1 cup sifted all-purpose flour minus 2 Tbsp.
All-purpose flour = An equal amount of whole-wheat flour can be substituted in some breads, cookies, and bars; the texture will be coarser.
1 whole egg = For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used.
DAIRY PRODUCT SUBSTITUTIONS
1 cup milk + 1 Tbsp lemon juice = Allow mixture to stand for five minutes prior to use.
1 cup milk + 1 Tbsp vinegar (white, apple cider or rice vinegar) = Allow mixture to stand for five minutes prior to use. This is one I use since I always these ingredients on hand.
1 cup milk + 1/2 Tbsp cream of tartar = Mix well to dissolve the cream of tartar.
1/4 cup milk + 3/4 cup plain yogurt = Whisk together until no lumps remain.
1/4 cup milk + 3/4 cup sour cream = Whisk together until no lumps remain.
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 tsp. butter or oil
1 cup buttermilk or sour milk = 1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup, let stand 5 minutes
1 cup dairy sour cream = 1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice
1 cup half-and-half = 7/8 cup milk plus 3 Tbsp. margarine or butter, or 1 cup evaporated milk
1 cup plain yogurt = 1 cup sour milk or 1 cup buttermilk
1 ounce (1 square) unsweetened chocolate = 3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine
1 ounce (1 square) semisweet chocolate = 1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces
1/2 cup semisweet chocolate pieces for melting = 3 ounces (3 squares) semisweet chocolate.
So remember. When you are in a crunch and find yourself an ingredient short there is hope!
Stay calm and bake on!!