It’s become a tradition — or at least a habit — for Food Safety News to host virtual potlucks
on holidays as a way to share our favorite recipes and love of food,
and also to take a little break from writing about the potential risks
in what we eat.
Always, but especially at
Thanksgiving, we’re grateful for the many people who work hard to
provide us with fresh, wholesome and safe food.
Just like last year,
in addition to the turkey, our virtual Thanksgiving 2011 potluck
includes a choice of two soup starters – Gretchen’s Thai Butternut
Squash soup and Andy’s Gorgonzola and Celery Soup. Helena has
contributed homemade herb chard stuffing., Dan is offering pumpkin
applesauce muffins, Alli is bringing herb-roasted winter veggies, Suzanne
has made apple-blackberry pies and Cookson has suggested coconut-milk
Thank you for reading Food Safety News. Have a happy and food-safe Thanksgiving.
Dan’s Pumpkin Applesauce Muffins
– 2/3 cup solid vegetable shortening
– 2 and 2/3 cups of sugar
– 4 eggs
– 1 cup applesauce, any style
– 1 cup canned mashed pumpkin
– 2/3 cup of apple juice
– 3 and 1/3 cups of all-purpose flour
– 2 teaspoons of baking soda
– ½ teaspoon baking powder
– 1 ½ teaspoons salt
– ½ teaspoon mace
– 1 cup finely chopped walnuts
– Preheat oven to 350 degrees.
– Grease the cups of muffin tins.
– Cream together the shortening and sugar.
– Add eggs, one at a time.
– Stir in applesauce and pumpkin until well-mixed.
– Add apple juice, flour, baking soda and baking powder.
– Mix until just smooth, then add salt, nutmeg, cinnamon and mace.
– Stir in walnuts, then pour into prepared muffin tins.
– Bake for 20 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven, let cool, and enjoy!