Buttery Croissants

Whenever I'm in Phoenix there's always a new restaurant to visit. Yesterday I went to P. Croissant in Tempe and bought a dozen croissants. But not just any croissants, I selected a unique assortment.

When I entered the store I expected to find bakery cases full of a variety of buttery crescents but the cases were empty! Fortunately there were croissants just coming out of the oven. I got two each of their most popular, Bavarian custard, almond and chocolate. The remaining six were assorted and we are still decoding to see what we have.

P. Croissant makes 21 kinds of filled croissants and places a code in frosting on top of each. The box has a sheet that shows the different flavors. So far we've tried cinnamon apple, raspberry, and cinnamon apple. All were delicious.

The croissants are very light and delicate with a buttery flavor that isn't overly rich. We'll go back but next time we'll preorder!

www.pcroissant.com

Thanksgiving Help!

Here are some toll free numbers when you need last minute help!

Butterball Turkey Talk-Line 800-288-8372

Crisco Pie Hotline 877-367-7438

Fleischmann's Yeast Baker's Hotline 800- 777-4959

USDA Meat and Poultry Hotline 888-674-6854

And a new recipe for Thanksgiving Dinner:

Cornbread Stuffing with Dried Fruit

Serves 6 to 8

4 cups cubed (3/4 inch) cornbread
¼ cup butter
1 cup chopped onion
1 cup finely chopped Granny Smith apple
½ cup chopped dried plums (prunes)
½ cup chopped dried apricots
1 tsp. chopped fresh thyme
½ tsp. coarse salt
¼ tsp. poultry seasoning
¾ cup chicken broth

Bake cornbread and cool to room temperature. Cut into cubes about ¾ inch. Let stand several hours to dry out.

Heat oven to 375 degrees F. Lightly grease a 9x9 inch baking dish.

Melt butter in a 10-inch skillet and add onion. Cook over medium high heat until tender, 4 to 5 minutes.

Combine cornbread, apple, prunes, apricots, thyme, salt and poultry seasoning in a large bowl. Add onions and toss to mix. Stir in chicken broth. Spoon into the prepared dish.

Bake 25 to 30 minutes or until browned and heated through.

There's a good recipe for Cornbread in Baking Basics and Beyond or you can buy a box of Jiffy Cornbread and bake it.

Traditional or Updated Thanksgiving

Because we have had a sunny and warm November, Thanksgiving seems to be early. But I know it is just over a week away.

Our family dinner is always very traditional but this year I have some new ideas. For dessert I'm making a Pumpkin Praline Cheesecake from 125 Best Cheesecake Recipes by George Geary. Most of my family are Apple Pie fans and won't miss Pumpkin Pie. Later this week I'll post a recipe for Cornbread Stuffing with Dried Fruit that is one of my favorites.

Here is a recipe for Cranberry Chutney that I got recently from a friend.

Anne's Cranberry Chutney

Makes 2 cups

1 (12 oz.) jar mango chutney
1 (12 oz.) bag fresh cranberries
1/2 cup sugar
1/2 cup white wine

Combine all the ingredients in a medium saucepan an bring to a boil over medium heat, stirring occasionally. Reduce heat the low and simmer 10 minutes, stirring once or twice. Cool to room temperature. Store in the refrigerator.

Freeze some cranberries while they are available fresh and you can make chutney or cranberry scones throughout the year.