Thanksgiving Recipes from Melody Durant

SWEET POTATO CASSEROLE
Yield: 8
 

3 c. sweet potatoes, mashed	TOPPING
2 eggs, beaten	1 c. brown sugar
¼ c. sour milk (add ¼ t. vinegar)	1/3 c. flour
1 c. sugar	1 c. pecans, chopped
1 t. vanilla	1/3 c. margarine, melted
½ c. margarine, melted

1.  Preheat oven to 350°F.

2.  In a large bowl combine the potatoes, eggs, milk, sugar, vanilla and margarine.

3.  Pour into a greased 9x13 pan.

4. In a medium bowl combine the sugar, flour and pecans.

5.  Drop in clumps over the potatoes.

6.  Drizzle margarine over the top.

7.  Bake for 30 minutes.

Now some say this is a vegetable to be eaten with the meal while others say you need to save it for dessert BUT everyone agrees that IT’S OH SO GOOD!  Years ago when my hubby preached a revival in Alabama one of the church ladies served him this.  He brought the recipe home and it’s been a part of our family ever since.

OLD FASHIONED SUGAR CREAM PIE
Yield: 2 Pies

1 ½ c. sugar	½ c. milk
2 heaping T flour (use serving spoon heaping)	1 unbaked (real) pie crust
1/8 t. salt	1 T. butter
1 c. whipping cream	¼ t. nutmeg

1. Preheat oven to 425°.

2.  In a large bowl combine sugar, flour and salt.

3.  Stir in cream and milk.

4.  Blend with electric mixer until thick.

5.  Pour into pie crust.

6.  Dot with the butter and sprinkle with nutmeg.

7. Bake for 15 minutes.  Reduce heat to 350° and bake 40-45 minutes or until center does not jiggle.

This is soooo rich, creamy and rich.  It has a crusty top that makes you go  OHHHHH  MY!  This is my sister in law Susan’s recipe.

(Note from CFP: This looks like it could have been made during colonial times as well, given the ingredients.)

AUNT DELORIS’ CRANBERRIES

 

1# fresh cranberries	2 c. sugar
1 c. water, boiling	Dash of salt

1.  In a medium pan cover cranberries with the boiling water.

2.  Cover and place over heat and gently boil 10 minutes. 

3.  Remove and puree in a blender.

4.  Move puree back to pan and stir in sugar and salt. 

5.  Cook and stir continuously for 4 minutes.

6.  Place in a pretty bowl and refrigerate!

So simple to make this.

NOT ANOTHER PUMPKIN PIE

Yield: 2 pies

4 eggs, beaten	1 t. cinnamon
1 can (15 oz) pumpkin	½ t. ginger
1 ¾ c. sugar	¼ t. cloves
½ t. salt	4 c. half & half (secret ingredient)

1. Preheat oven to 425°.

2. Have two unbaked pie crust ready.  Don’t you dare use a FAKE crust!

3. In a large bowl combine all ingredients.  Using a whisk – BEAT IT!

4.  Right before you pour into pie crusts, stir again…it’s gonna be jiggly. 

5. Bake for 15 minutes.

6.  Reduce temperature to 350° and bake for 45 minutes longer or until knife

comes out clean.

You’re thinking…another Pumpkin Pie recipe, but IT’S NOT just another.  It’s not a strong pumpkin flavor.  This one uses 4 cups of half & half.   This recipe makes 2 pies rather than one.

My husband and I traveled with our pastor and wife across Oklahoma to preach a revival.  We arrived early at her mother’s house and these two beautiful pies were sitting on the table.  Who knew they were for later?  They were soooo good we devoured them! 

 *CFP: While these recipes may not technically be Colonial, they do look yummy!  Thanks to Melody Durant who has contributed these recipes for CQ.