Mix something old, something new this Thanksgiving

features@beaufortgazette.comNovember 23, 2011 

  • Mushroom Meringues

    Makes: 3 dozen

    3 egg whites

    1/4 teaspoon cream of tartar

    1/2 cup sugar

    1/3 cup semisweet chocolate morsels

    Cocoa

    Preheat oven to 225 degrees. Beat egg whites (at room temperature) and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue into a decorating bag fitted with metal tip No. 12.

    Line a baking sheet with parchment paper. Pipe equal amounts of mushroom caps and stems onto parchment paper. (To make caps, pipe mounds of meringue about 1 1/4 inches in diameter; smooth tops with a metal spatula. To make stems, pipe strips about 1 1/2 inches long and 3/4 inch in diameter; smooth any peaks with spatula.) Bake for 1 hour or until thoroughly dry. Cool, then gently peel from paper. Using a sharp knife, cut a small hole in bottom of mushroom caps for stems to fit into.

    Melt chocolate morsels in top of double boiler. Spread chocolate over bottom of mushroom caps, using a small metal spatula. Insert a stem into each mushroom cap. Turn cap-side-down until chocolate hardens. When hardened, turn mushrooms right-side-up and lightly sift with cocoa. Store in air-tight container.

    Chocolate Cookie Delight

    2 cups unsifted all-purpose flour

    2 eggs

    2 cups sugar

    1 1/4 cup melted butter

    2 teaspoons vanilla

    3/4 cup cocoa

    1 teaspoon salt

    1 1/2 cup pecans

    Preheat oven to 350 degrees. Mix butter and sugar in a bowl. Add vanilla and eggs; blend well. Add remaining ingredients. Stir in pecans. Drop batter by teaspoonful onto ungreased cookie sheet. Bake for 10 minutes.

    Spiced Walnuts

    3 tablespoons sugar

    2 tablespoons Worcestershire sauce

    1 1/2 tablespoons butter or margarine, melted

    1/2 teaspoon salt

    1/8 teaspoon garlic powder

    1/8 teaspoon hot sauce

    3 cups walnut halves

    Preheat oven to 300 degrees. Combine first 6 ingredients in large bowl, mixing well. Add walnuts; stir to coat. Spread mixture evenly in a 13-by-9-by-2-inch baking pan. Bake for 30 minutes. Transfer to waxed paper to cool completely.

With family gathering for Thanksgiving, many hostesses will want to offer the traditional foods as well as something new.

This can be the beginning of getting family members involved in a process of mixin' in the kitchen. Think of the kinds of foods your family enjoys -- the ones that are exciting and enjoyed by all ages. These tempting foods can please many, and sometimes might cause folks to ask for the recipes. I'll share some of mine.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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