Favorite Holiday Recipes

November 15, 2017

Our Favorite Thanksgiving Recipes

In the spirit of Thanksgiving, the Ivan Estrada Properties team would like to share with some of their favorite recipes!  What are your favorite dishes to prepare or eat for Thanksgiving?


Ivan’s Favorite Carrot Cake Recipe

Estrada

carrot cake

Ingredients:

Carrot Cake:

  • 3 cups of chopped pecans or pecan pieces
  • 1 and 1/2 cups packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable or canola oil
  • 4 large eggs
  • 3/4 cup smooth unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups grated carrots

Frosting:

  • 16 ounces of cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 4 cups confectioners’ sugar
  • 2-3 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt

Directions:

  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 8 minutes. Remove from the oven and allow to cool.
  2. Turn the oven up to 350°F. Spray two 9-inch cake pans with nonstick spray. Set aside.
  3. In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together until combined and no brown sugar lumps remain. Set aside.
  4. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Then, fold in the carrots and 1 cup of the toasted pecans.
  5. Pour the batter evenly into the two cake pans. Bake for 30 minutes. Allow to cool.
  6. Make the frosting: In a large bowl using a handheld mixer, beat the cream cheese and butter together on medium speed until smooth. Add the confectioners’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet.
  7. Assemble and frost: First, using a large serrated knife, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Decorate the sides of the cake with the remaining toasted pecans. Slice and serve.


Nick’s Go-To Mashed Potatoes

ialacci

mashed

 

Ingredients:

  • 5 pounds russet or Yukon gold potatoes
  • 1 1/2 sticks butter, plus more for topping
  • One 8-ounce package cream cheese, softened
  • 1/2 to 3/4 cup half-and-half
  • 1/2 to 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon freshly ground black pepper

Directions:

  1. Peel and cut the potatoes into pieces. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
  4. Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
  5. Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
  6. Enjoy!

 


Erica’s Prized Peach Stuffing

Pollack

Stuffing

Ingredients:

  • 1 Loaf of rustic Italian bread, crust on, cut into 1-inch cubes
  • 2 medium yellow onions, diced
  • 4 teaspoons minced garlic
  • 1 small bunch of parsley (about 1/2 cup)
  • 2 teaspoons chopped thyme
  • ½ cup orange juice concentrate
  • 1 stick unsalted butter
  • 4 celery stalks, diced
  • Salt
  • Ground pepper
  • 2 tablespoons fresh sage, chopped
  • 1 can of peach halves in heavy syrup
  • ½ cup chicken stock

Directions:

  1. Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight.
  2. Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.
  3. Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.
  4. Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees for 25 minutes, covered.
  5. Uncover, and bake until golden brown, 15 to 20 minutes.

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