Thought I'd share some of the my Thanksgiving favorites. I've been sharing these recipes with friends and family since our first year of marriage They have always been a hit and our families rave about them all year round. I'm not creative in the kitchen. I just follow a recipe, well. So, I hope you enjoy. My family has for the last decade or so.
Crisitiana Campbell's Tavern
Sweet Potato Muffins
(Chrisitiana Campbell's Tavern, Williamsburg, Virginia)
1/2 cup of butter (softened)
1 1/4 cups sugar
1 1/4 cups canned sweet potatoes, mashed
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon nutmet
1 cup mile
1/4 cup pecans or walnuts, chopped
1/2 cup raisins, chopped
Preheat oven to 400 F. Grease 1 1/2 muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking poweder, salt, cinnamon, and nutmeg. Add alternatley with the milk. Do not over mix. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake at 400 F for 25 minutes. Can be frozen and reheated.
Curried Pumpkin Soup (Southern Living, 1996)
2 tablespoons butter or margarine
1 8 oz. package sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablesoopn ground nutmeg
1/4 teaspoon pepper
1 12 oz can evaporated milk Garnishes sour cream, chopped fresh chives
Melt butter in a large saucepan; add mushrooms and onion, and saute until tender. Stir in flour and curry powder; gradually add chicken broth, and cook over medium neat, stirring constantly, until mixture is thickened. Stir in pumpkin and next 4 ingredients; reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.
Raspberry Wonderfuls, a cookie bar
Preheat oven to 375 degrees
12 oz. can of condensed milk
1 small pkg each of chocolate morsels, white chocolate morsels, coconut flakes and chopped walnuts 8 oz. jar of seedless raspberry jam or jellly
1 stick of butter
1 box of graham cracker crumbs
Melt the butter and pour into a bowl of grahams crumbs. Moisten the crumbs enough to be able to stick together and spread into a rectangular pan as the first layer of the desert. Sprinkle coconut flakes and pour the condensed milk over the flakes.
Place this into oven for about 20 minutes of until slightly golden. Let cool when done. Spread raspberry jam evenly over the condensed milk and coconut layers. Next, sprinkle the walnuts over the jam.
Now, you're ready to drizzle the melted milk chocolate and white morsels creating a lacing effect over the entire dessert. Cut into squares.