[skeptic7]

Those do look very good. I wish I had one on hand. I wonder how big they are. I don't remember a ruler in the picture.

[skeptic7]

I have been eating Thanksgiving leftovers for days. Just warming it up with the most adventurous thing figuring out how to warm up the macaroni and cheese without drying it out. Start by heating butter and flour in a sauce pan, add milk and heat. Add macaroni and cheese in hunks. Put on lid. Find out that the pan is going to burn. Add more milk. Continue to heat on low. Break up chunks of macaroni as it starts to become less solid. Stir. At this point the mac and cheese is no longer a solid mass and is acceptably warm. add pepper and eat
However today I am warming up the left over vegetables -- green beans and carrots in perhaps mushroom sauce, turkey, some mac and cheese, and cranberry sauce in a sort of Chicago pizza.
I have one layer of pizza dough, rolled thinish lining a small 9 inch frying pan. Then I have the rest of the vegetables. The turkey in hunks, mainly white meat, and the mac and cheese again in hunks beside the turkey and cranberry sauce on top of that. This is top by another layer of pizza dough. The pizza was let to rise while the oven heated till 400 degrees, then I lowered the temperature to 350 degrees and put the stuffed pizza in the oven.
I am now baking it, and have the time set for 30 minutes. I hope this works, I liked those leftovers. I didn't put the stuffing leftovers or the sweet potatoes in the pie, as I didn't want to risk ruining them. I'll eat these with the few turkey pieces left or some chicken.

I baked the stuffed pizza thing for 45 minutes and it was great! Ate with lots of cranberry sauce. This was a new batch of cranberry sauce -- I should have used 1/2 cup of water, but accidentally put in 1 or 2 cups of water. I was cooking this in a small crockpot, so I cooked it on high all day with the lid ajar to evaporate most of the water. Its now a dark mahogany color instead of bright red. I was going to can it, but since I ruined it I am going to work at eating it immediately instead. Its still sweet and tasty but has a slightly smoky flavor from the long cooking.
Anyone know if I can make cranberry pizza? Or rolls? or Danish sort of things?

• This reply was modified 5 years, 4 months ago by skeptic7.

[skeptic7]

On Saturday I did my version of whole wheat scones with cranberry and candied orange peel. I was sort of tired of pumpkin at that time but still wanted to cook something seasonal. It was tasty and rather sweet.

[skeptic7]

Thats interesting to know.

[skeptic7]

I knew this one too.

[skeptic7]

I tied the strings around the pumpkin rolls way too loose and it didn't make an impression at all. I'm going to eat these with soup or sandwiches through the week.

[skeptic7]

I just tied string around the pumpkin rolls and put them in a place to rise. They aren't going to be done in time and the string was a horrible mess, I don't think I tied it right. I used 3 pieces of string for each roll. I wanted to use more but that was all I could handle.

[skeptic7]

Mike; The challah look great.

I did two batches of pumpkin corn bread early this morning and just finished an apple slab pie. I am in the middle of pumpkin rolls but might not be done in time. I'm going to make carrot ginger soup in a couple of minutes. I wish I had an immersion blender for this recipe. I'll have to put it in a food mill after its cooked.

[skeptic7]

I have been thinking about what I would like to do with Turkey leftovers in case I have enough. Do you think a deep dish pizza with turkey and without all that cheese is possible? I'd like the center to be more like a shepherd's pie with gravy and turkey and any fairly robust vegetable, and perhaps sage in the pizza crust.
How about a shepherd's pie with a stuffing crust instead of mash potatoes?
I am going to someone else's house for Thanksgiving so I don't know how much leftovers I will have. I am making cranberry sauce and apple slab pie and pumpkin cornbread.

[skeptic7]

Sounds tasty.

[skeptic7]

Yes! I knew the answer! or made a lucky guess.

[skeptic7]

A pizza type crust might work very well. I've done deep dish pizza which were more like quiches. The problem is that they have to be warmed up very carefully -- A microwave can harden the crust. The following recipe is now my basis for pizza and other things.
An oil based normal pie crust would probably work fairly well. Just don't prebake it.

Mine started out as this recipe but I now use all whole wheat and regular oil
https://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastry

[skeptic7]

Baker Aunt;

The apple maple snack cake sounds great. You could cut an 8 x 8 pan into 16 pieces, only everyone would want to eat two. Maybe if served after a heavy meal with ice cream, it would make 16 servings.

Everyone;
I am definately going to bake pumpkin cornbread as its fast and easy. I'd really like to try pumpkin rolls but I don't know if I will have time. I'll bake an apple slab pie on Thanksgiving day.

[skeptic7]

I did a yeasted cornmeal-wheat bread with sage and thyme and rosemary. I made this last year with whole wheat flour and cornmeal and thought it was rather flat. So this year I used 1 cup of cornmeal and 3 cups white flour and found it was still flat. Now its also a pasty white color and boring.
Here is the recipe -- I've changed it enough that its not much like the original which was the KA stuffing bread bowls recipe.
1 cup cornmeal
1 cup boiling water
1/4 cup water
1 teaspoon yeast
3 cups sifted white flour
2 tablespoons potato flour
1 teaspoon salt
2 eggs
1/4 cup oil
1 teaspoon dried thyme
2 teaspoons dried sage
rosemary -- about 1 8 -12 inch branch.

Mix the cornmeal and the boiling water in a small bowl. Set aside and let sit until cool. Warm the 1/4 cup water until a little above room temperature. The water should be warm but not hot. Mix the 1 teaspoon yeast in the 1/4 cup water. When the cornmeal mush has cooled to luke warm, mix in the yeast mixture. Let sit until the mush in noticeably looser and softer. Its not likely bubbles would be visible, but some change should be seen. Perhaps an hour.
Mix the white flour, potato flour and salt together. Put aside.
Beat the eggs and oil together in a large bowl. Mix in the cornmeal mush. Mix in the flour mixture. Stir together. Add a tablespoon or two of water if needed. Turn out on a board and knead for 10-15 minutes. It will never be stretchy like a all wheat flour dough, but it will be more bouncy and coherent. flatten out and sprinkle the dried sage and dried thyme o n the dough. Roll the dough up and then knead until the dried herbs are well distributed.
Flatten out well and place in a parchment lined 9x13 pan. Let rise -- I let it rise overnight in a plastic storage box with a jar of hot water to add moisture. Tear the rosemary leaves off the branch and sprinkle the leaves and springs on top of the bread. Preheat the oven to 350 degrees. Bake for 20 minutes or until 190 degrees.
Its tasty enough with a little cheese, probably do well with olive oil and pepper.

This is sort of designed for Thanksgiving Sandwiches or Turkey stuffing and I've done variants of it for years. I've done whole wheat without cornmeal, cornmeal and whole wheat, and now cornmeal with white flour. The cornmeal variants are the tastiest but rather heavy.

[skeptic7]

Missed it completely/

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