Little Chefs 2

Share the Joys of Thanksgiving Cooking with these Family Recipes

Little chefs can have big dreams. These two Thanksgiving recipes are fun for the whole family to prepare together, with little ones feeling included and grown-ups creating memories and traditions to last a lifetime.

Mama’s Pumpkin Pie

Ingredients for the crust

2 1/4 cups all-purpose flour

3/4 teaspoon salt 

Dash cinnamon

1 teaspoon sugar

6 tablespoons shortening

1/2 cup unsalted butter

1/3 to 1/2 cup ice water

Ingredients for the filling

2 large eggs

15 ounces pureed pumpkin, canned or fresh

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

12 fluid ounces evaporated milk

1 cup heavy cream, cold

2 tablespoons sugar

1/4 teaspoon vanilla 

Instructions

  1. 1. Crust: Combine flour, salt, cinnamon and sugar. Work in the shortening until the mixture is crumbly. Using a pastry cutter, mixer or your fingers, add in the butter. This is a really fun part for the kids, as they can get their hands messy! The mixture should be unevenly crumbly, with differing sized lumps of butter throughout.
  2. 2. Crust: Add the water 2 tablespoons at a time, tossing to coat. Stop adding water when the mixture is chunky, with some dry spots still visible. On a piece of wax or parchment paper, knead the dough. Sprinkle with more water as you go. Flatten into a 1.5-inch thick disk and refrigerate for 30 minutes.
  3. 3. Crust: If the crust chilled for more than 30 minutes, let it rest at room temperature for 10 minutes. If it chilled for 30 minutes, roll the dough out using a rolling pin and wax paper. Place in pie plate, trimming extra dough off and crimping edges.
  4. 4. Gather trimmed crust. Roll to 1/2-inch thickness. Let the kids use cookie cutters to make fun shapes for the top of the pie. Popular seasonal shapes include leaves, pumpkins and turkeys. Lay cutout crust shapes on wax paper covered plate and chill.
  5. 5. Filling: Beat eggs in large bowl. Add pumpkin and combine well. Add sugar, cinnamon, salt, ginger, cloves and nutmeg. Gradually add evaporated milk, stirring constantly. 
  6. 6. Pour into prepared crust. 
  7. 7. Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35 minutes.
  8. 8. Place crust cutouts on solidified pie crust and bake another 10 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack. 
  9. 9. Combine heavy cream, sugar and vanilla in chilled bowl and whip on high speed for 1-2 minutes, until stiff peaks form. Give each pie slice a dollop, and let those little ones go to town on the delicious dessert they helped create.

turkey day 
leftover sliders

Ingredients

12 fluffy rolls sliced horizontally 
 (Hawaiian rolls or bread work too!)

3 cups turkey or ham, thinly sliced

1 cup of cheese 
 (Swiss, mozzarella, provolone, cheddar)

Cranberry sauce, to taste

1/4 cup melted butter, divided

Instructions 

  1. 1. Cut rolls in half horizontally and lay on the bottom half of a 9-by-12-inch pan
  2. 2. Brush rolls or bread with half of the melted butter. This is an opportunity for little hands to help with this step!
  3. 3. Arrange turkey or ham slices overlapping across rolls. 
  4. 4. Drizzle cranberry sauce over meat. If you love cranberry sauce, drizzle 
liberally. If it’s not your favorite thing, omit or drizzle a small amount.
  5. 5. Top with overlapping cheese slices.
  6. 6. Place top half of rolls atop cheese layer.
  7. 7. Brush tops of rolls with remaining melted butter.
  8. 8. Bake at 325 degrees for 10 minutes.