More delicious recipes for the holidays. Enjoy the following favorite dishes from O’Shea, April, Patricia Ann, and Mandy. Wishing you and yours a Happy Thanksgiving!
Meet O’Shea! Recipe #1: Red Velvet Pancakes
Favorite Memory Verse: ‘Do not fear, for I am with you; Do not anxiously look about you, for I am your God. I will strengthen you, surely I will help you, Surely I will uphold you with My righteous right hand.’ (Isaiah 41:10)
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons red liquid food coloring
- Sweet Cream-Cheese Butter
- Garnish: powdered sugar
Directions
Step 1: Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Step 2: Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
Step 3: Note: When using a griddle, heat it to 350°.Tip: For tender pancakes, don’t overmix the batter; it should be lumpy. Yield: Makes 24 pancakes
Red Velvet Pancakes Recipe | Southern Living
Meet April! (and her little helper) Recipe #2 Pecan Pie Cheesecake
Favorite Memory Verses: Trust in the Lord with all your heart And do not lean on your own understanding. (6) In all your ways acknowledge Him, And He will make your paths straight. (Proverbs 3:5-6)
FOR THE CHEESECAKE
Cooking spray
3 (8-oz.) blocks cream cheese, softened
1 c. packed brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. packed brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
Pinch of kosher salt
DIRECTIONS
- Preheat oven to 325º and grease an 8″ or 9″ springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
- Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
- Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don’t refrigerate as the butter will solidify.)
- Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.(Taken from the article by: Lindsay Funston with Delish) Best Pecan Pie Cheesecake Recipe – How to Make Pecan Cheesecake (delish.com)
Meet Patricia Ann! Recipe #3 Chocolate Gravy
Favorite Memory Verses: The Lord’s lovingkindnesses indeed never cease, For His compassions never fail. 23 They are new every morning; Great is Your faithfulness. (Lamentations 3:22-23)
Ingredients
1 cup of sugar
3 tablespoons of Hershey’s Cocoa
3 tablespoons of self-rising flour
3 cups of whole milk
1 stick of butter
Directions
Measure dry ingredients and put in a sauce pan.
Stir until dry ingredients are mixed.
Then add milk and stir continuously over medium heat until thickness begins.
Add butter and continue to stir until your desired thickness.
Enjoy over hot biscuits.
Meet Mandy! Recipe #4: Garlic Parmesan Pork Chops (from Southern Living)
Favorite Memory Verse: ‘Do not fear, for I am with you; Do not anxiously look about you, for I am your God. I will strengthen you, surely I will help you, Surely I will uphold you with My righteous right hand.’ (Isaiah 41:10)
Happy Thanksgiving!
Cover photo by: Brooke Lark
