FamilyFun magazine asked if I could share some Thanksgiving recipes with my readers.
I am sharing the three recipes I found to be most interesting.
I thought the sweet potato bar was a neat idea. I do not like the sugary sweet potatoes, so here everyone could make them the way they like them. The pudding also was a unique take on a corn dish. Then for dessert, I am considering making mini pumpkin pies, mini pecan pies, maybe mini apple pies and some mini cheesecakes this year. We’ll see how ambitious I am!
- 4 large eggs
- 1 cup whipping cream
- ¼ cup melted butter
- 3 Tbs. all-purpose flour
- 3 Tbs. plain yellow cornmeal
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1. tsp. kosher salt
- ¼ tsp. freshly ground pepper
- 7 cups fresh yellow corn kernels divided
- ? cup thinly sliced fresh chives plus more for garnish
Heat oven to 350°F.
Combine eggs, cream, butter, flour, cornmeal, sugar, baking powder, salt, and pepper in a blender and process until smooth.
Add 3 cups corn, and pulse 3 times.
Stir in remaining corn and chives.
Bake for 40 to 45 minutes or until puffed and a knife inserted in center comes out clean.
Let stand 10 minutes.
Garnish with more chives.
- 5 sweet potatoes, halved lengthwise
- 2 Tbs. olive oil
- 4 oz. cream cheese, softened
- 1 ½ Tbs. light brown sugar
- Kosher salt and ground pepper
- Toppings: maple syrup, candied walnuts, marshmallows, sliced green onions, crumbled cheese, bacon, sour cream, fresh herbs
- Heat oven to 350°F. Prick cut sides of spuds with a fork. Rub all over with oil. Place cut-side down on a sheet pan.
- Bake for 35 to 40 minutes or until just tender. Let sit 15 minutes.
- Carefully scoop flesh from potatoes, leaving shells intact. Mash potato pulp, cream cheese, and sugar with a potato masher until smooth. Season with salt and pepper. Spoon or pipe mixture into shells. (To make ahead, cover and chill for up to 2 days. Let stand for 15 minutes before baking.)
- Bake potatoes 25 to 30 minutes more or until golden and thoroughly heated. Serve with bowls of desired toppings.
- 8 (3.5 in.) wide-mouth Mason jar lids
- 1 (14.1 oz.) package refrigerated pie crusts (or your own recipe)
- ½ cup dark corn syrup
- ¼ cup firmly packed lightbrown sugar
- 2 large eggs, lightly beaten
- ¼ cup melted butter
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 ½ cups coarsely chopped pecans, lightly toasted
- 1 cup heavy cream
- 2 Tbs. maple syrup
- ¼ tsp. ground cinnamon
- Heat oven to 375°F.
- Arrange Mason jar rings on a baking sheet; add metal lid inserts, but flip them over so the shiny metal side faces up.
- Cut each crust into four 4½-inch rounds, using a small bowl as a guide. Freeze at least 20 minutes.
- Whisk together corn syrup, sugar, eggs, butter, vanilla, and salt until blended. Divide pecans among crusts.
- Pour syrup mixture over the nuts.
- Bake on bottom oven rack for 20 minutes or until edges are golden and filling is set. Cool on a wire rack.
- Beat cream, maple syrup, and cinnamon at medium-high speed with an electric mixer until peaks form. Serve pies with whipped cream. (You can make both a day in advance!)