'Polar Express' parties and a Thanksgiving feast

smcclanahan

Our school is planning an all-school field trip to see the "The Polar Express" and there will be activities for students to do as the time approaches to go see the film. Leasa Maxfield, a teacher at our school, has been making plans for the field trip and a variety of activities in which the children can participate. She shared these recipes with me to pass on to you.

Polar Express Nougat Caramel Squares

1 cup flour

1/2 cup firmly packed light brown sugar

1/3 cup butter or margarine, room temperature

5 Milky Way candy bars

1/4 cup milk

2 eggs, slightly beaten

1 teaspoon vanilla

2 tablespoons flour

1/2 teaspoon baking powder

1 (3-1/2-ounce) can blanched sliced almonds

Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan. Combine 1 cup flour with the brown sugar in a medium-sized bowl. Mix in the butter until crumbly dough forms. Press dough into greased pan. Bake for 12 minutes or until golden brown. Cool on wire rack. Melt candy bars with milk in a small saucepan over medium-low heat. Cool the mixture slightly, then slowly add the eggs. Beat constantly to keep from curdling. Add vanilla, 2 tablespoons flour and baking powder to the candy mixture, then pour everything over the crust, which has been cooling on the rack. Sprinkle almonds on top. Bake at 350 degrees for 25 minutes or until the top is firm. Let cool. Cut into squares with a sharp knife.

Hot Chocolate-Bar Cocoa

2 egg yolks

2 ounces of a milk chocolate bar

1 cup milk

Beat the egg yolks and set aside. Crush candy bar into a medium-sized pan. Add the milk. Melt over medium-low heat, stirring constantly. Cool the mixture slightly. Slowly fold in the egg yolks, be sure to stir constantly to keep from curdling. Continue heating and stirring until cocoa is hot throughout. Top each serving with a dollop of whipped cream or marshmallow fluff.

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Dortha Strack of Cape Girardeau shared some recipes with me last week for another cookbook project I am working on for our church. Some of the recipes sounded so good I just had to share a couple of them with you for you to enjoy at your Thanksgiving feast.

An Autumn Dessert

For the crust:

1/2 cup flaked coconut

1/2 cup pecans

1/2 cup soft butter

1/4 cup brown sugar

1 cup flour

For the filling:

3/4 cup canned pumpkin

1/2 cup chopped pecans

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 quart vanilla ice cream

For the crust, chop together coconut and pecans. Combine with rest of crust ingredients. Spread mixture on an 8-by-13-inch pan and bake 15 minutes at 375 degrees. Stir to crumble it, then reserve 1/2 cup for the topping. Press rest in a 9-inch pan and chill. For the filling, combine all filling ingredients and stir rapidly to blend. Spoon into the prepared crust and sprinkle with reserved topping. Store in freezer until serving time. Thaw for 30 to 45 minutes before serving. A whipped cream topping or border may be added.

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I have requests from time to time for diabetic recipes, and so Dortha's recipes are very timely to help those who need these recipes for the holiday.

Diabetic Pumpkin Pie

1 envelope unflavored gelatin

2 tablespoons corn starch

1 teaspoon cinnamon

2 beaten eggs or 1/2 cup thawed frozen egg product

16 packets Equal or 5 teaspoons Equal measure

1/8 teaspoon salt

1 (16-ounce) can pumpkin

1 (12-ounce) can evaporated skim milk

Bake a pie shell and cool. In a saucepan combine gelatin, cornstarch, cinnamon and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften gelatin. Cook and stir over medium heat till mixture bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in Equal. Pour into baked piecrust. Cover and chill 6 hours or overnight. Serves 8.

Diabetic Cranberry Sauce

1 pound or 4 to 4 1/2 cups fresh cranberries

2 cups water

1 tablespoon Sweet 10, or 12 packets Equal, added after cooking

Combine ingredients except sweetener in a saucepan. Bring to a boil; simmer 5 minutes. Add sweetener. Cool. Refrigerate at least 4 hours before serving. 1/2 cup is a free exchange.

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This next recipe is very good. Several people have made it and brought it to the Senior Center to share with their friends.

Pumpkin Pie Cake

4 eggs, beaten

1 can pumpkin

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon salt

1 can evaporated milk

1 yellow cake mix

2 sticks margarine, melted

1 cup chopped pecans

In a large bowl combine the eggs, pumpkin, sugar, spices and milk. Pour into an ungreased 9-by-13-inch pan. Melt butter. Sprinkle dry cake mix over pumpkin layer. Sprinkle with nuts and drizzle with melted butter over the top. Bake at 375 degrees 40 to 60 minutes. Check by inserting a knife in center of cake.

I hope that each of these recipes find a special place somewhere in your menu plans for the holiday. But more importantly, I hope you can share them with your loved ones during this Thanksgiving season. Have a fabulous week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.