Ideas for leftovers

Leaf biscuits shown with leaf cookie cutter.

This is the day after Thanksgiving. Many have lots of leftovers including turkey. Now for those searching for ideas on what to do with the turkey leftovers here is an idea.

Sandwiches are always nice but they can get tiresome after a few days. We suggest making biscuits with the recipe below to make a more interesting sandwich with that turkey.

These biscuits are cut in the shapes of leaves to go with the season. This is also a fun recipe to have the children help with.

Ingredients include:

3 1/2 cups flour

1/2 cup oat bran or whole wheat flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

11/3 cups buttermilk

1/2 cup canola oil

Mix all dry ingredients together and then add wet ingredients and stir until flour mixture is just moist.

On a lightly floured surface knead dough gently for 10 to 12 strokes. Roll out to one inch thick.

Cut with a 3-inch leaf-shape cookie cutter, dipped in flour between cuts.

Put biscuits onto ungreased baking sheet.

In a bowl combine 2 tablespoons melted butter or margarine and 1/2 teaspoon paprika. Brush biscuit tops with butter mixture.

Bake biscuits for 10 to 12 minutes or until bottoms are browned in a 450 degree oven. Cool on a wire rack.

With a serrated knife or sharp knife, cut biscuits in half horizontally.

Spread bottom half with two tablespoons apple butter. Top with slices of turkey and cover with top of biscuit.

The recipe makes about 10 to 12 sandwiches.

We like these best served warm but they are good cold also. Also we only have one leaf cookie cutter. If you have several different leaf shapes it is even more fun.

To go with the sandwiches we suggest making berry-ginger cider. Again the children can help put this recipe together.

This is a good recipe to use the blackberries that were picked this last summer and stored in the freezer. For those who did not get a chance to get local blackberries store bought frozen berries will work also.

Ingredients include:

12 ounces unsweetened frozen blackberries

3 tablespoons honey

1/2 teaspoon ground ginger

8 cups apple juice

In a blender combine berries, honey and ginger. Cover and blend until pureed.

Press berries through a fine-mesh sieve; discard seeds. Add berry mix to apple juice.

Serve over ice for a cold drink or heat to serve like warm cider.

Recipe makes eight servings. It will keep up to two weeks in the refrigerator.

For other variations red raspberries, blackberries or pomegranates can be used instead of blackberries.

Our Nov. 23, 2007 blog has more ideas for leftovers.

Please share your favorite fall recipes with us.