How to carve a turkey

If you have ever wanted to know how to properly carve a turkey, click here.

If you want tips on making perfect gravy, click here.

October Cooking Club

Spiral Apple Dumplings – Better Homes & Gardens
2 c granulated sugar
2 c water
1/4 c margarine or butter
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 c shortening
2/3 c milk
1/4 c granulated sugar
1/2 tsp ground cinnamon
3 c shredded, peeled cooking apples (3-4 medium), such as Golden Delicious, Rome, Granny Smith, Jonathan, or Newton Pippin

For sauce, in a large saucepan, combine 2 cups sugar, the water, butter, 1/4 tsp cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups of sauce).
For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender or cuisinart, cut in shortening until pea size. Make well in center. Add milk all at once. Stir just until moistened. Knead doug on a lightly floured surface 10-12 strokes or until nearly smooth. Roll out to 12x10 inch rectangle.
For Filling, combine 1/4 cup sugar and 1/2 tsp cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from the long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Spoon half of sauce over dumplings. About half way through baking time spoon rest of sauce over dumplings so they don’t dry out. Bake in a 350*F oven about 50 minutes or until golden.
Shasta

Bugles Treat
2 c brown sugar
1 c butter
1 c corn syrup
1 can sweetened condensed milk
1 bag Bugles

Spread Bugles on top of wax paper. Cook the first four ingredients for 4 minutes until mixture is at the soft ball stage. Pour mixture over Bugles and let cool. I think next time, I'll half the topping because it makes a lot.
Jessica

Butterscotch Apple Dip
1 can sweetened condensed milk
½ tsp. cinnamon
1 c. butterscotch chips, melted
¼ tsp. salt
2 tsp. vinegar

Combine and serve warm with apple pieces.
Kara

Pie Crust (Mom’s Best)
3 c. flour
1 egg
1 tsp. salt
1 ½ c. shortening (scant) – Butter Crisco
ice cold water

Combine flour and salt. Cut in shortening leaving some of mixture size of large peas. Beat egg and put in measuring cup. Add enough ice water to egg in cup to make ¾ c. liquid. Mix liquid in. Dough very moist. Divide in 6 equal parts for your crusts.

To bake single crust shell, preheat oven to 425 degrees and bake for about 10 minutes. This crust is very flaky and delicious.

Tip: Sprinkle mixture of 2 T. flour and 1 T. sugar on bottom of unbaked crust before adding fruit filling to keep crust from getting soggy.

Tip: These crusts are easiest to roll out when refrigerator cold.

These crusts can be frozen.
Yield: 6 – single crusts
Kara


Pumpkin Bread
(For muffins, use amounts in parentheses)
1 ¾ c. margarine (1/2 c.)
1 ¾ tsp. baking soda (1/2 tsp.)
2 2/3 c. sugar (3/4 c.)
1 tsp. salt (1/4 tsp.)
7 eggs (2)
1 ¾ tsp. cinnamon (1/2 tsp.)
3 ½ tsp. vanilla (1 tsp.)
1 tsp. nutmeg (1/4 tsp.)
7 c. flour (2 c.)
1 tsp. cloves (1/4 tsp.)
5 ¼ tsp. baking powder (1 ½ tsp.)
3 ½ c. pumpkin (1 c.)

Beat margarine, sugar, eggs and vanilla together. Add dry ingredients alternately with pumpkin. Mix in chocolate chips, if desired. Spoon into greased bread pans – 2/3 full. Optional: Sprinkle with chopped nuts and a little sugar. Bake at 350 degrees for 40-50 minutes (depending on pan size) or until toothpick comes out clean. (For muffins, bake about 15 minutes.)
Kara