Over the years, I’ve come to love many of the recipes my family cooks for Thanksgiving. While I do have many favorite recipes I’d never want to replace, I’ve enjoyed spending the holidays with my husband’s family and learning their cooking secrets and favorite recipes. I’ve shared a few of my family’s favorite recipes, as well as some newly acquired recipes.
Challah Bread
From my sister-in-law, Meg
Photo courtesy of www.allrecipes.com
Mix together:
2 T. yeast
3/4 c. sugar
2 c. warm water
Allow yeast to activate
Add in:
1/2 cup oil
2-3 eggs
7-8 cups flour
2 tsp. salt
Knead together and allow to rise in a warm place 1 hour in a greased bowl.
Divide into 6 balls and roll into ropes. Butter each rope and brain into loaves. Use egg wash if desired. Bake at 350-375 for 30-45 minutes.
Sweet Potato Casserole
From my mom’s recipe box
Sweet Potato Filling
4 cups sweet potatoes, peeled, cooked and mashed
1/3 c. butter
2 eggs
2 T. sugar
1/2 c. milk
Topping Ingredients:
2/3 c. coconut
2/3 c. pecans
3 T. flour
2/3 c. brown sugar
3 T. melted butter
Mix the potato filling ingredients together. Sprinkle the topping mix on top and bake at 325 for 1 hour.
Photo courtesy of Whole Foods
Garlic Mashed Potatoes
From my mom’s neighbor, Lindsey
8 potatoes, mashed
4 oz. cream cheese
4 t. soft butter
1 tsp. minced garlic
salt & pepper
Parmesan cheese
While potatoes are cooking, mix together cream cheese, butter and sour cream. When potatoes are done, drain and add cream cheese mixture, garlic, salt & pepper. Mix together well while mashing potatoes. Put in serving bowl and sprinkle with parmesan.
Slow Roasted Turkey
From my sister-in-law, Kathy
Photo courtesy of Microsoft
Rub outside with olive oil
Sprinkle with all-purpose seasoning
Put in breast-side down
Cook in a 350 preheated oven for 1 hour
Turn oven down to 185
Cook 3x longer than normal roasting. (Can cook extra 3-6 hours w/out being overdone.)
Pumpkin Apple Pie
Recipe & photo courtesy of Whole Foods Market
Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)
Photo courtesy of Whole Foods
Direction
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes, then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.
