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Thanksgiving Day is the fourth Thursday in
November, but many Americans take a day of vacation on
the following Friday to make a four-day weekend, during which
they may travel long distances to visit family and friends. The
holiday dates back to 1621, the year after the Puritans arrived
in Massachusetts, determined to practice their dissenting
religion without interference.
After a rough
winter, in which about half of them died, they turned for help
to neighboring Indians, who taught them how to plant corn and
other crops. The next fall's bountiful harvest inspired the
Pilgrims to give thanks by holding a feast. The Thanksgiving
feast became a national tradition -- not only because so many
other Americans have found prosperity but also because the
Pilgrims' sacrifices for their freedom still captivate the
imagination. To this day, Thanksgiving dinner almost always
includes some of the foods served at the first feast: roast
turkey, cranberry sauce, potatoes, pumpkin pie. Before the meal
begins, families or friends usually pause to give thanks for
their blessings, including the joy of being united for the
occasion.
TURKEY DRESSING
2 Turkey drumsticks
4 stalks celery
3 med. onions
2 tbsp. black pepper
Lowery seasoning salt
3 med. green peppers
2 tbsp. salt
Self-rising cornmeal
Self-rising flour
4 tbsp. butter (Crockery Shed Spread)
1/2 c. Miracle Whip
2 tbsp. garlic powder
1 doz. unsalted crackers
4 eggs
1/2 c. sugar
Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2
tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well
done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into
large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into
medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick.
Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl
along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth
into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve
remaining broth for basting dressing throughout the cooking (baking) process. Add fresh
season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped
finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over
medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved
turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden
brown. Serves 20 people.
TURKEY BUFFET CASSEROLE
4 oz. med. white noodles, (2 c.)
1 pkg. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. pepper
2 c. milk
1 c. (1/4 lb.) grated American cheese
2 c. cut up cooked turkey
1/3 c. slivered toasted almonds
Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels
direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt,
mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat,
stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave
flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch
square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top,
pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or
until bubbling hot. Makes 4 to 6 servings.
THANKSGIVING CRANBERRY MOLD
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries
Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let
cool. Pour into mold and chill until firm.
THANKSGIVING POUND CAKE
2 1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
Pinch nutmeg
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. sugar
3 eggs
1 c. plain yogurt
1/2 c. pumpkin
1 c. chopped walnuts
Grease and flour 9 inch tube pan. Combine and set aside first 5 ingredients. Beat butter
until fluffy. Gradually beat in sugar. Add eggs individually. Beat well, low speed. Beat
in half of flour mixture, yogurt, and pumpkin. Add remainder of flour mixture. Beat until
smooth. Stir in nuts. Bake at preheated 325 degrees, for 1 hour 15 minutes. Can top with
cream cheese frosting, if desired.
THANKSGIVING DAY BAKED PINEAPPLE
1 (16 oz.) can crushed pineapple, well drained
12 graham crackers, broken into pieces
2 eggs, well beaten
1 c. sugar
1 c. brown sugar
1 stick butter, melted
1/2 c. evaporated milk
Line baking dish with pineapple; cover with graham crackers. Mix remaining ingredients;
pour over graham crackers. Bake at 350 degrees. Yield: 6 servings.
THANKSGIVING JELLO
1 (6 oz.) pkg. orange Jello
1 can whole cranberries
1/2 can applesauce
Mix Jello according to directions; when partially jelled, empty the cranberries and
applesauce into the Jello and stir lightly until folded in. Chill until completely set.
THANKSGIVING SWEET POTATO
SOUFFLÉ
3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla
TOPPING:
1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until
smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour
into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks
firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown.
THANKSGIVING CRANBERRY RELISH
4 c. cranberries
2 oranges
1 1/2 c. sugar
Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and
oranges through a food processor or blender. Add sugar and mix well. This is best if made
at least 2 days before Thanksgiving.
THANKSGIVING PUMPKIN CAKE
1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)
Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir
in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350
degrees.
THANKSGIVING PUMPKIN BREAD
Preheat oven to 350 degrees. Makes three loaves. Beat these together: 1-1/2 c. pumpkin 3/4
c. vegetable oil Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp.
salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired Mix
until all ingredients are thoroughly moistened. Fill three ungreased 1 lb. coffee cans,
1/2 full. Bake at 350 degrees for 75 minutes. Cool, in the can for 15 minutes and remove
from can. Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't
hurt. Slice and place in toaster or microwave to warm.
THANKSGIVING PUMPKIN CHEESECAKE
1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar
Use less if you wish to line the bottom of the pan only.
FILLING:
4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine
crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well
blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto
bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the
cream cheese at medium speed until smooth. Add remaining ingredients and beat at high
speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30
minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60
minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes
16 servings.
THANKSGIVING APPLE POUND CAKE
2 c. sugar
1 1/2 c. oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 c. raisins
1 c. chopped pecans
1 c. flaked coconut
3 c. diced apples
Mix together sugar, oil and eggs. Then add dry ingredients. Add vanilla, raisins, nuts,
coconut and apples. Pour into tube pan or bundt pan. Bake 1 1/2 hours on 325 degrees.
ICING:
1 c. milk
1 stick margarine
1 c. brown sugar
Put in saucepan and bring to a boil. Boil for 1 minute. Pour over hot cake.
THANKSGIVING CRANBERRY COBBLER
1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream
Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter
with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling
and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.
THANKSGIVING HAM SLICES
1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar
Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice
over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2
tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6
servings.
SPICY CANDIED YAMS
3-4 lg. yams
1 c. sugar
1/2 c. firmly packed brown sugar
2 tsp. nutmeg
1/2 tsp. salt
1/4 c. lemon juice
1 stick butter
Pineapple slices, optional
Cut yams in thin slices. Put in shallow baking dish in mixing bowl. Mix sugars, nutmeg,
salt and lemon juice. Sprinkle over yams. Slice butter and lay over sugar mixture. Cover
and bake at 325 degrees for 45 minutes or until yams are tender and syrup is desired
thickness. Garnish with pineapple.
LOUISIANA CANDIED YAMS
6 med. yams
1 stick butter or margarine
1/4 c. water
5 c. sugar
Peel and slice yams about a quarter inch thick. Rinse and pat dry. Place yams in a large
skillet, add water, butter or margarine and pour sugar over all. Cover tightly with well
fitting lid. Simmer over medium heat for 30-35 minutes. Spoon syrup over potatoes once. Do
not stir, because it will break your potatoes up.
THANKSGIVING DRESSING
10 homemade baked biscuits
2 to 3 c. yellow cornbread
1 loaf (1 lb.) white toasted bread
1-1/2 c. chopped onions
2 c. chopped celery
Salt and pepper to taste
1 c. chopped celery tops
1 tbsp. sage
1 tbsp. poultry seasoning
2 c. water
1 c. chicken bouillon or turkey drippings
2 eggs
Break breads into small pieces and put into a big pot. Set aside. Put all remaining
ingredients, except sage, in a sauce pan. Let boil for 10 minutes or until celery and
onions are tender, then pour over the broken bread and toss. If its not as moist as you
like, add more liquid. Cool. Add eggs, mixing lightly. Place dressing in greased baking
pan. Bake at 300 degrees for 30 minutes. If you like it extremely moist, pile the dressing
higher in the pan. For drier dressing, spread it 2 inches thick in the pan.
THANKSGIVING CRANBERRY MOLD
1 (3 oz.) pkg. lemon Jell-O
1 (3 oz.) pkg. raspberry Jell-O
1 c. boiling water
4 c. fresh cranberries
Dissolve Jell-O and sugar in boiling water. Add cranberries and cook until they pop. Let
cool. Pour into mold and chill until firm.
THANKSGIVING BREAKFAST PUMPKIN ROLL - UP
Pumpkin pie filling recipe
3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds
Cream Cheese-Cranberry Filling
Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax
paper. Grease and flour the wax paper. Prepare favorite pumpkin pie filling recipe, adding
sifted flour and baking powder. Pour into jelly-roll pan. Sprinkle with nuts. Bake for
12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan
and paper. Trim 1/4 inch from sides. Roll up cake and towel from short end. Place,
seam-side down, on rack. Cool. Unroll and spread with Cranberry-Cream Cheese Filling.
Reroll cake. Refrigerate until serving time.
CRANBERRY - CREAM CHEESE FILLING
2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or fresh cooked cranberries (optional)
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty
addition to a holiday breakfast.
THANKSGIVING AMBROSIA
2 grapefruit, sectioned
3 oranges, sectioned
2 tangerines, sectioned
1/3 to 1/2 c. sugar
1/2 c. shredded coconut
Place half the fruits in serving dish; sprinkle with half the sugar and coconut. Add
remaining fruits, sugar and coconut. Chill for at least 1 hour before serving. Makes 8
servings.
THANKSGIVING SALAD
3 apples (Delicious), unpeeled, chopped
4 bananas, sliced
1 c. chopped celery
4 slices chopped pineapple
2 c. seedless grapes
1/2 c. fresh pecan pieces
Juice from 1 orange
1 c. cream, whipped
Squeeze juice from orange. Cut fruits up in juice. Marinate well. Fold in nuts and whipped
cream. Serve in lettuce leaf.
PUMPKIN NUT FUDGE
1 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup evaporated milk
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup margarine
6 ounces vanilla chips (usually found near chocolate chips)
1/2 jar (or 3 1/2 ounces) marshmallow creme
1/2 cup chopped nuts (walnuts or pecans)
Combine the sugars, evaporated milk, pumpkin puree and margarine in a heavy saucepan.
Bring to a boil, stirring constantly. Boil about 4 minutes over medium heat or to 234
degrees on a candy thermometer. Stir continuously to prevent scorching. Remove from heat
and add vanilla chips. Stir until melted. Stir in marshmallow creme and nuts. Pour into a
buttered 8-inch square pan. Refrigerate until firm enough to cut (may take several hours).
SWEET POTATO CASSEROLE
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup melted butter, not oleo
1/3 cup Pet milk
1 teaspoon vanilla
Dash salt
Mix all ingredients together and put in a 81/2 x11-inch baking dish. If doubling the
recipe, use a 13x9x2-inch baking dish. Cover with a topping of:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 cup butter
Mix well and sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 to 40
minutes.
FROSTED PUMPKIN DESSERT SQUARES
1½ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
1 16-ounce can pumpkin or 2 cups fresh pumpkin puree
½ cup brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
Whipped cream
Toasted coconut
Mix crumbs with sugar and butter. Press into bottom of 9-inch square pan. Combine pumpkin
with brown sugar, salt and spices. Fold in ice cream.
Pour into crumb-lined pan. Cover and freeze until firm. Take out of freezer about 20
minutes before serving.
Cut into squares; top each square with whipped cream and toasted coconut. Makes 9 squares
measuring 3 inches each.
ORANGE GLAZED TURKEY
1 (12 to 14 pound) whole turkey
3 tablespoons melted butter
3 tablespoons olive oil
3 teaspoons instant chicken bouillon
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 large onions
2 each carrots and celery stalks, coarsely chopped
2 cups water
1/2 cup orange marmalade
Rinse and stuff turkey with your favorite stuffing, if desired. Secure turkey wings and
legs; place on rack in roasting pan. Combine butter, oil, bouillon and spices. Brush
turkey with bouillon mixture. Cover turkey breast with foil and remove foil halfway during
roasting. Place vegetables around turkey in pan.
Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan as
vegetables start to brown. Roast 3 hours longer, basting every 30 minutes, roast until the
pop-up timer pops and the meat thermometer reaches 180-185 degrees in the deepest part of
the thigh, not touching bone.
Brush marmalade on turkey during last 15 minutes of roasting. Transfer to platter; remove
stuffing to a bowl. Let turkey rest 20 minutes before slicing.
Makes about 10 servings.
SWEET POTATO PIE
1/4 cup butter or margarine
3/4 cup sugar
2 eggs, beaten
1 15-ounce can cut sweet potatoes, drained and mashed
1/2 teaspoon cinnamon
2 tablespoons cornstarch
5 ounces evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 unbaked 9-inch pastry shell
Heat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet
potatoes and mix well. Add cinnamon and cornstarch. Stir in milk, vanilla and salt, making
sure all ingredients are mixed thoroughly.
Pour into pie shell and bake in preheated oven for 15 minutes, then reduce oven
temperature to 350 degrees and bake about 20-30 minutes or until knife comes out clean.
Makes 6-8 servings.
PUMPKIN TRIFLE
2 (4-serving size) packages vanilla INSTANT pudding and pie filling mix
4 cups cold milk
1 cup canned 100 percent pure pumpkin (puree)
2 teaspoons pumpkin pie spice
1 (10 3/4-ounce) frozen all-butter pound cake loaf, thawed
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts OR almond OR pecan brittle OR toasted pecans
In a large bowl, with a wire whisk, mix pudding, milk, pumpkin and 1 3/4 teaspoons pumpkin
pie spice until thickened; set aside.
Cut cake crosswise into 16 slices. Line bottom of a 2 1/2- to 3-quart straight-sided glass
bowl or souffle dish (about 8 1/2 inches in diameter and 4 1/2 inches deep) with 1/2 of
cake slices, cutting to fit. Spoon 1/2 of pumpkin mixture over cake. Arrange remaining
cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake
and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill
4 hours or overnight.
Whip cream with powdered sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until
stiff peaks form. Spoon over top of trifle, spreading to edges. Chill until serving time.
Just before serving, sprinkle with nuts. To serve, spoon trifle into individual bowls.
Makes 10 servings.
EASY PUMPKIN CAKE
1-1/4 cups sliced almonds
3 eggs
1 16-ounce can pumpkin (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1/2 cup vegetable oil
1 package yellow cake mix (1 pound, 2 1/4 ounces)
1 teaspoon grated orange peel
Orange glaze (see below)
Heat oven to 350 degrees. Spread almonds in single layer in shallow pan. Place in cold
oven; toast at 350 degrees for 9-11 minutes, stirring occasionally, until lightly toasted.
Cool.
Butter Bundt pan, then coat with 1/2 cup almonds. In electric mixer, beat together eggs,
pumpkin, spice and oil. Blend in cake mix. Beat on medium speed for 2 minutes. Stir in
orange peel and remaining 3/4 cup almonds.
Pour into prepared pan. Bake in preheated oven 45-55 minutes, until pick inserted in
center comes out clean. Cool. Invert onto serving plate and drizzle with orange glaze.
Makes 10-12 servings.
Orange glaze: Mix together 1 cup sifted powdered sugar, 2 teaspoons grated orange peel and
2 tablespoons orange juice. Mixture should be thin.
HOLIDAY PUMPKIN BREAD
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 16-ounce can pumpkin (not pumpkin pie filling)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
Heat oven to 350 degrees. Combine sugar, oil and beaten eggs. Add pumpkin and mix well.
Combine dry ingredients and add to pumpkin mixture. Add water, beat thoroughly, and pour
into two greased 9-by-5-by-3-inch loaf pans.
Bake in preheated oven for 60 minutes. Test center with pick, which should come out clean
except for moist crumbs.
CANDIED SWEET POTATOES
2 (15-ounce) cans sweet potatoes
5 tablespoons butter or margarine
1/3 cup brown sugar
1/3 cup chopped pecans
1 cup miniature marshmallows
Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated
through.
Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine
and brown sugar in 1-quart saucepan. Cook until hot but not boiling. Add nuts to sauce, if
desired, and pour over hot sweet potatoes.
Stir just to coat. Serve immediately. Makes 4-6 servings.
Note: Miniature marshmallows may be added on top of dish just before serving. Place under
broiler until golden brown. Watch closely or marshmallows will burn.
In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.
Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir
in chocolate chips and nuts.
Bake in a well-greased tube pan at 350 for 1 hour and 10 minutes. Cool completely. Drizzle
with confectioners' sugar icing.
Old-Fashioned Bread Stuffing
3 quarts plain dry stuffing or make your own bread cubes from day-old bread, torn into
half-inch pieces
3 cups chopped onion
21/2 cups chopped celery
1/2 cup butter or margarine
1 teaspoon salt
11/2 teaspoons poultry seasoning
1/4 cup chopped parsley
Saute onion and celery in butter or margarine just until tender. Add to bread along with
salt, poultry seasoning and parsley. Toss lightly until well mixed. (Add a little hot
broth or water to moisten, if desired.)
Place in two buttered, covered casserole dishes. Bake, covered, at 325 degrees for 30
minutes. Uncover; bake 10 minutes longer. Drizzle with juices from the turkey roasting pan
for additional flavor and moistness. Makes 8 to 10 cups of stuffing after baking.
Pumpkin Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, melted
Cheesecake:
1-3/4 pounds cream cheese, softened
1 cup sugar
3 extra large eggs
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice
Sweetened whipped cream (optional)
For the crust:
In a 9-inch springform pan, combine graham cracker crumbs and sugar. Add the melted
butter; mix well with a fork. Press crumbs firmly over the bottom of the pan.
For the cheesecake:
Heat oven to 425 degrees. Beat cream cheese in a large bowl with electric mixer until
light and fluffy. Gradually beat in sugar; blend well, scraping down sides of bowl once.
Beat in eggs, one at a time, scraping sides of bowl as needed. Beat in pumpkin and pumpkin
pie spice until well blended. Pour mixture over crumbs in pan. Place in oven and bake 10
minutes. Reduce oven temperature to 325 degrees; continue to bake 50 to 60 minutes or
until center is almost set. (Center will set completely upon cooling.) Transfer to a wire
cooling rack; immediately loosen cake from rim of pan with metal spatula. Let stand until
cool. Cover; chill at least 8 hours or overnight. Serve with whipped cream, if desired.
Makes 10 to 12 servings.
PUMPKIN OATMEAL COOKIES
3/4 cup butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-1/2 cups sifted all-purpose flour
1-1/2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup golden raisins
1/4 cup diced candied orange peel
In a mixing bowl, cream together the butter and sugars until light. Beat in the egg. Add
the pumpkin, vanilla and lemon extract, blending well. Sift together the flour, oatmeal,
soda and cinnamon and gradually blend them into the batter. Stir in the nuts, raisins and
orange peel. Cover and refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Drop by tablespoons onto greased baking sheets. Bake
until lightly brown, 12 to 15 minutes. Cool on wire racks and store in airtight
containers.
BAKED COUNTRY HAM WITH SPICY MUSTARD GLAZE
1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger
Heat oven to 350 degrees. Place meat fat side up on rack in
baking pan; score ham. Mix remaining ingredients until well
blended. Set aside half of marmalade mixture. Brush ham with
remaining marmalade mixture. Roast 2 hours or until meat
thermometer registers 140 degrees, brushing with marmalade
mixture every 15 minutes. (Temperature will rise 5 to 10 degrees
F. during standing.) Let stand 10 minutes. Serve with reserved
marmalade mixture. Makes 10 to 12 servings
BAKED HAM WITH HONEY GLAZE
10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice
Preheat oven to 325 degrees. Place ham, fat side up, on rack in
roasting pan. Insert meat thermometer in thickest part. Bake,
uncovered, 2 hours. With sharp knife, remove skin, if any; then
score fat into 1 inch diamonds; stud each with a clove. Combine
honey, sugar, mustard and orange juice in 1 quart saucepan. Over
medium heat bring to a boil while stirring. Brush half of honey
glaze over ham; bake 30 minutes. Brush with rest of glaze; bake
30 minutes until golden and thermometer reads 130 degrees. Let
stand 15 to 20 minutes before carving. Makes 18 to 20 servings.
APRICOT HAM GLAZE
1 lg. jar apricot baby food
Hot sweet mustard to taste
Salt
Pepper
