Thanksgiving is right around the corner. Like many people this day involves a lot of cooking. This week I decided to do some of the things that would make my life easier since I have a birthday already to do on Monday. Today's foodie post is going to be about how I have been prepping for Thanksgiving and give you some of the recipes that I have did this week for it.
On Tuesday, I made the bread for stuffing. My favorite recipe for bread making is found in the Kitchen Aid stand mixer manual. You can find it here on page 49.
On Thursday if was time to do the crusts for the cheesecake and pumpkin pie. This is the first year of making these ahead. First, I made a graham cracker dough (recipe can be found here). Cut the recipe in half for one cheesecake or do like I did and make half of it into crackers. I make my own crust because I always burn the crust if I use all ready made crackers. To remedy that problem I just roll the dough out on some wax paper to the size of the pie plate. When it is do the desired thickness and size I just roll the paper and crust jelly roll style, wrap the roll in foil and place in a freezer bag.
For the pumpkin pie crust I just used my favorite crust recipe that has never failed me. Can be found here. I rolled, wrapped and froze it the same way as the cheesecake crust. Now I just have to take them out of the freezer Tuesday night so I can make the desserts. With either of these crusts I don't pre-bake them before adding the filling.
The only thing I can do before I do a lot of the cooking on Wednesday is do a deep cleaning of the stove and oven. Luckily, my brother helps me on this.
On Tuesday, I made the bread for stuffing. My favorite recipe for bread making is found in the Kitchen Aid stand mixer manual. You can find it here on page 49.
On Thursday if was time to do the crusts for the cheesecake and pumpkin pie. This is the first year of making these ahead. First, I made a graham cracker dough (recipe can be found here). Cut the recipe in half for one cheesecake or do like I did and make half of it into crackers. I make my own crust because I always burn the crust if I use all ready made crackers. To remedy that problem I just roll the dough out on some wax paper to the size of the pie plate. When it is do the desired thickness and size I just roll the paper and crust jelly roll style, wrap the roll in foil and place in a freezer bag.
For the pumpkin pie crust I just used my favorite crust recipe that has never failed me. Can be found here. I rolled, wrapped and froze it the same way as the cheesecake crust. Now I just have to take them out of the freezer Tuesday night so I can make the desserts. With either of these crusts I don't pre-bake them before adding the filling.
The only thing I can do before I do a lot of the cooking on Wednesday is do a deep cleaning of the stove and oven. Luckily, my brother helps me on this.
Thank you for sharing the stuffing recipe and graham cracker recipe. Two things that I have always wanted to try.
ReplyDeleteCan't wait to see your photos of the pies!
Wow Mandi that sounds like so much to me! I hope you enjoy all of the cooking you do. Can't wait to see what you make! Xoxo
ReplyDelete