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Twinkie
Member
09-24-2002
| Wednesday, November 21, 2007 - 1:08 pm
Karen, I love them with marshmallows! YUM!
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Jimmer
Moderator
08-30-2000
| Wednesday, November 21, 2007 - 1:12 pm
I like 'em both ways!!!
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Mameblanche
Member
08-24-2002
| Wednesday, November 21, 2007 - 1:16 pm
w/Maple syrup! 
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Scooterrific
Member
07-08-2005
| Wednesday, November 21, 2007 - 1:17 pm
<scooterrific doesn't do yams or sweet potatoes...blucky>
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Mameblanche
Member
08-24-2002
| Wednesday, November 21, 2007 - 1:18 pm
With enough maple syrup, pretty much anything can be made palatable. LOL
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Karen
Member
09-07-2004
| Wednesday, November 21, 2007 - 1:28 pm
<<--- will probably have her Canadian citizenship revoked for admitting she doesn't like maple syrup. Though, I drink enough beer to make up for it...
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Mameblanche
Member
08-24-2002
| Wednesday, November 21, 2007 - 1:35 pm
LOL Karen! But don't tell a soul - I find beer blucky!
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Lumbele
Member
07-12-2002
| Wednesday, November 21, 2007 - 1:38 pm
<< --- sitting with Karen on the maple syrup haters bench.
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Herckleperckle
Member
11-20-2003
| Wednesday, November 21, 2007 - 3:57 pm
Sweet potatoes mashed up with a can of crushed pineapple mixed in and marshmallows on top--just browned (not blackened from being on fire, as I managed to do last year!) are the best. I use heated milk and butter in my mashed potatoes, but a little of the liquid goes a long way. So I'll bet water would work just fine, esp if you're gonna pour gravy over it anyway! Heh. And I love beer but try to stay away from it---the worst drink you can drink according to Sugarbusters. But I doooo like it! Never heard of ANYBODY who doesn't like maple syrup. What's the matter with you two?!!! What do you put on your pancakes? (My grandfather used Karo Syrup.)
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Karen
Member
09-07-2004
| Wednesday, November 21, 2007 - 4:07 pm
I put brown sugar and lemon juice on my pancakes. Or strawberries and ice cream.
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Lumbele
Member
07-12-2002
| Wednesday, November 21, 2007 - 4:14 pm
HP, butter and raspberry syrup or jam, or just fruit; and I know lots of ppl who dislike maple syrup, but most outside of Canada.
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Herckleperckle
Member
11-20-2003
| Wednesday, November 21, 2007 - 4:20 pm
Brown sugar and lemon juice??? Sounds weird, but I will try it sometime, just to see if you ARE weird, Karen. Both sound very dessert-like to me. You do eat them for breakfast, too, right, Karen? Lum, now that sounds doable--and er, normal (hee hee, sorry, Karen!). I grew up with grape jelly or maple syrup and butter. I used to work in a pancake house in college, though. Lots of people had fruit pancakes.Then, I guess you don't need any syrup.
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Herckleperckle
Member
11-20-2003
| Wednesday, November 21, 2007 - 11:32 pm
Done: 2 pumpkin pies (my mom's recipe) 1 Chocolate Mint Torte Turkey Stock (simmered for 2 hours--smelled wonderful) Cole Slaw (my MIL's recipe) Cranberry Sauce Fruit Salad Bread cubes for stuffing made And 1 Turkey has been brining all day Here's the recipe for the Chocolate Mint Torte, also from Martha Stewart: Chocolate Mint Torte Serves 6 to 8
From MarthaStewart.com: "This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud nine. For the lightest mousselike texture, serve this flourless torte the day you bake it. For a denser dessert, refrigerate overnight." Ingredients * Vegetable-oil cooking spray * 8 ounces semisweet chocolate, chopped * 8 TBSP unsalted butter, cut into small pieces * 1/4 cup heavy cream * 3 large eggs * 2 tablespoons sugar * 1/2 teaspoon pure peppermint extract * 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting * 18 fresh mint leaves, (preferably peppermint), for garnish * Freshly whipped cream, for serving (optional) There are directions for chocolate mint leaves, too, but I skipped that. Directions 1. Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-41/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray.
2. Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly. 3. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside. 4. Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract. 5. Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes. 6. Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack. 7. Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes. 8. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. 9. Using a sieve, lightly dust torte with cocoa. Garnish with fresh mint and chocolate. And now I am about to put the cranberry , almond and cinnamon tart in the oven! Yet to do--tomorrow: Mashed Potatoes with walnut oil Stuffing Gravy Candied Sweet Potatoes Steamed Green Beans
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Debra
Member
11-20-2003
| Wednesday, November 21, 2007 - 11:46 pm
I have the oven heating for my cornbread. I am going to make my family's delicious cornbread, oyster, sausage stuffing.
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Kc103
Member
07-13-2004
| Thursday, November 22, 2007 - 2:17 am
Debra, that sounds really tasty. Care to share your recipe? 
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Debra
Member
11-20-2003
| Thursday, November 22, 2007 - 10:33 am
I usually buy the cornbread stuffing mix and follow the recipe adding one jar of oysters and 2 lbs of sausage. It turns out so moist and good. This year I couldn't find the cornbread stuffing mix so I made my own cornbread and am using this recipe as a guide cutting back on the oysters and adding the sausage. Oyster and Cornbread Dressing Submitted by: Dee Dee Rated: 4 out of 5 by 27 members Prep Time: 45 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 30 Minutes Yields: 12 servings "Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth." INGREDIENTS: 2 (8 ounce) packages corn bread mix 3 tablespoons butter 1/2 cup chopped onions 1/2 cup diced celery 2 (8 ounce) cans oysters, liquid reserved 2 eggs 1/2 teaspoon ground black pepper 1 tablespoon poultry seasoning 1 1/2 teaspoons dried sage 1 (14.5 ounce) can chicken broth DIRECTIONS: 1. Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. 3. Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs. 4. Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish. 5. Bake uncovered in the preheated oven 45 minutes. ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 11/22/2007 Link
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Dipo
Member
04-23-2002
| Thursday, November 22, 2007 - 12:30 pm
Happy Thanksgiving! My bird is in, I was supposed to get it in by 9, but din't make it until 10. Let my sister know she could come a little later which works for her since she said she was running late. Oh and I have the potatoes ready to go, and have chopped the onions. I guess I will go and chop the celery and get the stuffing going so it can go into the oven once the turkey comes out! It smells so good in here, I just love this day!
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Debra
Member
11-20-2003
| Thursday, November 22, 2007 - 5:33 pm
The dressing turned out good. It was a little sweeter with the cornbread, but still very good. Hope everyone had a wonderful day!
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Teachmichigan
Member
07-22-2001
| Thursday, November 22, 2007 - 8:42 pm
Our 20 lb. bird done "Emeril style" came out delicious. I always cook it upside down -- I did it by accident the first time, but it makes the breast much moister, so we do it on purpose now! We had 10 lbs. of mashed potatoes, two pans of sweet potatoes, green bean casserole, corn, stuffing, rolls, three kinds of pie, and loads of fresh veggies to munch on. A lovely dinner to be sure, and everyone was gone by 9:30! YEAH!!
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Herckleperckle
Member
11-20-2003
| Friday, November 23, 2007 - 8:40 am
We had a really nice dinner. Everything came out great, even if we ate 1 hour later 7 p.m. rather than 6 p.m.) than I'd planned (dern turkeys took longer to cook than I had anticipated). In the dessert category, all 3 men here still favored the old-fashioned favorite, pumpkin pie. And mine are always good cuz I follow my mom's recipe. Though Loupup and I had a sliver of pumpkin pie (yummy1) before going to sleep last night, our hands-down favorite was that chocolate mint torte that I decided to add to our dessert lineup at the last minute. It was (and there is still some left) sinfully delicious. Rich and smooth and cool--loved the chocolate and mint flavors. I had my first piece of the 'cranberry almond and cinnamon tart' this morning cuz Lauren said it tasted more like something to have for breakfast with coffee. Well, I disagree with her. Too-too sweet for my tastes in the morning. But it was a wonderful treat this morning with coffee! I sent leftovers home with Matt and Dennis. And Loupup fixed her own train-ride breakfast, workaday-lunch for herself last night. When I called to check on her (to make sure she hadn't missed the train--a cheaper 8:12 a.m. Acela train from here in Wilmington, DE to Penn Station in NY, she was already chowing down on a slice of that tart, as well! We had lots of laughs last night. It was a good Thanksgiving!
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Kc103
Member
07-13-2004
| Saturday, November 24, 2007 - 12:39 am
Thanks for posting the recipe Debra. I bookmarked the link for future use! 
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