Thanksgiving recipes that will leave them asking for more!

2 November 2008 - by admin

FALL recipes perfect for thanksgiving

Glazed Carrots

Serves about 8
water
2 pounds carrots, peeled and cut in large chunks
1 teaspoon salt
1/4 cup butter
2 tablespoons sugar
1/2 teaspoon ground nutmeg

In a large saucepan over medium heat, in 1 inch boiling water heat carrots and 1/2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender-crisp; drain. Add butter, sugar, nutmeg and 1/2 teaspoon salt. Return mixture to heat and cook, stirring constantly, until carrots are glazed.

Pecan Stuffed Squash

Serves about 8
2 (13-3/4 ounce) cans chicken broth
4 small acorn squash, halved and seeded
2/3 cups butter or margarine
4 cups dry herb-seasoned stuffing mix
2 (2-ounce) packages pecan pieces
2/3 cups seedless raisins

Pre-heat oven to 400 F. Reserve 1-1/3 cup broth, then pour remaining broth into a shallow baking dish. Place squash cut-side down in the broth. Bake 30 minutes. In a medium saucepan over medium-high heat, heat reserved broth and butter or margarine until the butter (or margarine) melts. Stir in stuffing mix, pecans and raisins. Remove squash from oven, turn squash over, cut side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is is done, basting with broth every 10 minutes.

Butternut Squash Crisp

Serves about 8

For the filling:
3 large eggs

3 cups cooked butternut squash, mashed
1-1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup butter, at room temperature

For the topping:
1/4 cup butter
3 cups crushed cornflakes
1/2 cup brown sugar
1/2 cup chopped pecans

Pre-heat oven to 400 F and grease a 9 x 13 x 2″ baking dish.In a mixing bowl with an electric mixer, beat eggs until lemon colored. Beat in the rest of the filling ingredients until mixture is homogenous. Place mixture in prepared baking dish and bake until set, about 20 minutes. Meanwhile, prepare the topping by mixing well all of the topping ingredients. Remove squash mixture from oven and evenly sprinkle the topping over the squash. Return to oven and bake another 10 to 15 minutes or until the topping crisps

Cranberry Nut Cake

Serves about 12

Pre-heat oven to 300 F. Grease and flour a bunt cake pan. In a mixing bowl, combine the cranberries, almonds, orange zest and 1/2 cup flour. Set aside.In a large mixing bowl, beat together butter and sugar until creamy. Beat in vanilla, almond, and eggs, one at a time. Set aside. In another mixing bowl, stir together remaining flour, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with the dry ingredients. Stir in cranberry mixture. Bake for 55 to 65 minutes or until a toothpick inserted into the the center of the cake comes out clean.

Cool cake on a wire rack for 10 minutes, then turn out onto the rack to cool completely. When completely cool, wrap cake in aluminum foil and store in a cool place for a few days to allow it to soften and the flavors to mingle. Before serving, dust with icing sugar. For best flavor, make this cake a few days before serving.

Pumpkin Cheesecake Dip

4 cups powdered sugar
2 package (8 oz each) cream cheese, softened
1 lb. can solid-pack pumpkin
1 tablespoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves

Cream together and serve in a small to medium size carved out pumpkin and serve with ginger snap cookies.