Recently, I did a “Best Thing I Ate at Thanksgiving” post and shared several recipes, but they were in the comments and got a little lost. I’ll repost those below as well.
SWEET POTATO DELIGHT
Ingredients: 3 C. sweet potatoes, cooked, peeled, mashed (about 3-4 medium)
1 C. sugar
1 T Vanilla
2/3 C butter
1/2 C. milk
Topping: 1/3 C. flour
1/3 C butter
1 C brown sugar
1 C chopped pecans
Mix sweet potatoes, sugar, eggs vanilla, milk & 2/3 C. butter. Pour in greased casserole dish.
Mix in small bowl: brown sugar, flour, 1/3 c butter, & nuts. Pour over sweet potato mixture. Do not mix in.
Bake at 350º F. for 30 min. Top will be crunchy. Stir crunchy crust into the soft potatoes and serve. (Add marshmallows to top and brown for 5 min. if desired.)
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Karo Syrup’s original Pecan Pie recipe is here: http://www.karosyrup.com/recipe_details.asp?id=485
My Granny’s version: Southern Pecan Pie
3 eggs, slightly beaten
3/4 C. Dark Karo syrup
3/4 C. clear Karo syrup
2 Tbsp butter, melted
1/8 tsp salt 1 tsp vanilla
3 Tbsp flour
1-1/2 C. whole pecans
1 unbaked 8″ pie shell
Combine eggs, molasses, syrups, melted butter, salt and vanilla in mixing bowl. In a small bowl, make a paste of a small amount of the liquid mixture and flour; stir into remaining mixture. Add pecans. Stir. Turn into unbaked pastry shell. Bake at 325º F for 1 hour or until firm.
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My chocolate version comes from the recipes included with Baker’s German Sweet Chocolate bars. I can’t find a link to the one I have. This one adds coconut, but the one I use doesn’t.
The one I use doesn’t.
CHOCOLATE PECAN PIE
1 pkg (4 oz) BAKER’S® GERMAN’S® Sweet Chocolate
2 Tbsp butter
1 C. corn syrup (I use Karo)
1/3 C sugar
3 eggs 1 tsp vanilla
1-1/2 C pecan halves
1 unbaked 9″ pie shell Whipped topping (optional)
Heat oven to 350º F Microwave chocolate and butter in large microwavable bowl at HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Mix in corn syrup, sugar, eggs and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake 55 minutes or until knife inserted 1 inch from center comes out clean. Cool on wire rack. Garnish with whipped topping and additional pecan halves, if desired. 8 servings.
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PEPPERMINT MELTAWAY COOKIES (via me)
an Australian favourite – ANZAC biscuits (from a regular, Mary Preston)
Cornflake Chocolate Chip Marshmallow Cookies (via C.E. Hart)
Fruitcake Cookies (via Pam Asberry)
Pumpkin Cookies (from Sandra Elzie)
2/3 cup shortening
1 ¼ cup sugar (1/2 brown, ½ white)
2 tsp vanilla
1 cup canned pumpkin
2 1/2 cups fours
4 tsp baking powder
1 tsp salt
½ tsp each cinnamon, nutmeg & ginger
¾ cup raisins or nuts….optional
1) Mix everything together and bake 375 degrees for 15-18 minutes. 2)Frost or glaze with just conf sugar and milk (depending how sweet you like your cookies)
When cooled, they can be frozen in zip-lock bags. They thaw to taste like you just baked them. (I usually double the recipe…some for now & some to freeze)
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Marilyn Baron also posted a recipe for Sinfully Sweet Chocolate-Chocolate Chip Cookies that sound…well, sinful!
Maxine Davis shared her recipe for Buttermilk Pie and my, is it as tasty as it is EASY!
Bryonna Nobles shared her Nana’s recipes for Broccoli-Rice Casserole, Sweet Potato Casserole, Cold Oven Pound Cake and Banana Pudding. Now if that’s not a bunch of yummy, I don’t know what is.
But that’s not all.