Moms Holiday Stuffing

My Mom loved making this recipe and the family enjoyed it every Thanksgiving and Christmas. My Baby Brother called me up to get it yesterday. So, I decided to add it to my cookbook. I have modified it to make it easier to make. However the same flavors are there.

Mom C's Stuffing

7oz package of Diced Mirepiox ( Celery , onion and Carrots diced)
4 hard boiled eggs diced.
2 teaspoons Dried Sage
1teaspoon dried thyme ( *or 2 sprigs of fresh thyme, remove stems)
1 teaspoon dried rosemary ( *or1 tablespoon  fresh Rosemary)
* if using fresh process them in a  clean coffee grinder til finely chopped.

1 -12oz package of Potato bread Soft cubed stuffing ( unseasoned), you can use the hard kind but make sure it is unseasoned.


1- 32oz turkey or chicken broth
about 2 tablespoon bacon grease.
the Liver, gizzard and neck of the turkey( usually in the turkeys cavity).  This you will cook . brown  them on medium heat in the Bacon grease and then add the Turkey or chicken Broth bring to simmer and low heat  to simmer cook for 20 minutes. remove from heat, remove turkey parts , reserve the broth. Dice  the meat,the neck will need to be shredded and chopped. ( I do not use the heart or gizzard, feel they are too tough, however my mom used the gizzard).  set the broth  and meat aside.

In a large bowl, mix the Mirepiox , eggs and spices together, mix in the meat, stir together. add the bread and mix well.
Start pouring in the Broth about 1/2 of it , mix well. You will keep adding the broth until the bread mixture hold together, ( DO NOT Soak)  Just until it comes together like moist bread. Depending on if you use fresh or dried bread cubes. you will use more liquid for the dried.
Place in a 2 qt buttered baking dish ( if you are using a glazed or non stick dish you do not have to butter the dish)

Refrigerate for at least 1 hour (can be made the day before.)

bake in a 350 F. oven for 1 hour or until heated all the way through.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Auntie E's Apfel Strudel

 My father has Diabetes so I have been trying to make things that do not have a high sugar impact. Using other lower Glycemic choices. This is a holiday favorite I had redone. the fiber will help with the Carbs and the add suger is low glycemic.

Auntie E's Apfel Strudel 

7 Granny smith apples cored and sliced. ,1/2 cup Diced Dried Dates, 1/2 cup Diced Dried Plums, 1 teaspoon ground Cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground Allspice,2 Tablespoon Agave nectar, 2 Tablespoon Orange Pulp, 1/4 cup High pulp Orange Juice., 4 tablespoon Tapioca Flour., About 2 tablespoon of soft butter,  Pie dough recipe of your choice for a double crust.

Mix apples and fruit together with juice and pulp and the Agave nectar. Mix spices and flour together and toss into the apples, mix well.

Roll out  dough to about 1/2 inch rectangle the size of  10x14. (make two of these).
spread butter on dough,  place 1/2 of the apple mixture about 1/3 from the end ( long side is top).. fold  long 14 inch side over the  apples and then the top side. seal edges. brush with some soften butter. make about 4 short slit on top. You will have a 10 inch log.

Place on a Parchment paper lined jelly roll pan. Bake in a preheat over 425 for about 30-40 minutes, until golden Brown on top.

 copyright 2015 by "Auntie E Cookbook/M Dubros"

Auntie E's Pumpkin Cheesecake

This recipe is a little healthier for you. I combine sugar that are low glycemic with the refine. By doing this it levels out the sugar rush one can get. Adding  the Sour cream also help in the process. Sour cream is a better choice  having less of an impact on the glucose levels then Milk or cream does.

Balancing the spices to create that Pumpkin pie taste is a tricky thing. Not enough and it taste bland. Too much and it overpowering. So I worked hard to get that perfect blend.

The Vanilla Beans mixed with the flour allow all the flavors to come together smoothly. The small amount of flour help with the thickening and stabilizes of the cheese cake. Like the magic ingredient.
Make this the day before as it set up nicely given  eight hours. It's a very light cheese cake.
I hope you enjoy the recipe, let me know how you like it. Auntie E

Auntie E's Pumpkin Cheese Cake

The Crust:

In the mixer put all ingredients at once.

4 Tablespoon Unsalted Butter
1 Cup of Flour
1 large Egg
1 teaspoon Baking Powder
1/4 cup Coconut Palm Sugar ( I use Wholesome Organic )

Mix in mixer for about 3minutes until it forms a smooth ball.

Spread on bottom and up the sides (about 3/4) of a Spring form 10" pan. Use your hand it is easier to work with.
Set aside.

The Filling:

24 oz  of Cream Cheese- regular not low fat. At room temp.
3/4 cup Maple Sugar (you can get this at Trader Joe's or online*)
3/4 cup Fine Sugar
15oz can pure pumpkin ( I use Libby, but make sure is is only Puree Pumpkin)
1/4 cup sour cream
1/4 teaspoon each of : Ground Ginger, Ground Nutmeg and Ground Cloves.
1 teaspoon Saigon Ground Cinnamon
2 Tablespoons Flour
a pinch of Vanilla Beans
3 large eggs plus 1 large egg yolk
1 Teaspoon Vanilla Extract

Prep for the filling:

• Mix the flour and vanilla bean together and set aside.
• Mix the spices together and set aside.
• Mix the sugars together and set aside.

Mixing the filling:

Cream the cream cheese together until creamy, about 4 minutes. gradually add in the sugar mixture at 1/4 cup at a time. Beating well after each addition.
Add the puree pumpkin to the mixture  beat well
Blend and the Spice Mixture
Add the sour cream. Blend well, stirring to make sure all the ingredients are blend from bottom and side.
 Add the eggs, one at a time, blending well after each addition. Ending with the Yolk.
Stir in the Flour Mixture , blend well
add the Vanilla extract, stir.

Pour into Crust lined Spring form pan. Place Pan on a sheet pan and bake at 350 F for 1 hour.
Turn off oven and open oven door and let cool for 30 minutes.
Cover top with plastic wrap and chill for 8 hours. (Best if made the day before.)

copyright 2015 by "Auntie E Cookbook/M Dubros"

*Maple Sugar has 11 calories compared to Sugar which has 15( per teaspoon). Total Carbohydrate 2.7 g compared to sugars 4. The Maple sugar I use is from SugarBush Farms.