G'morning.

The blog will be on vacation for Thanksgiving tomorrow and Friday, but we'll be back on Monday with By Grace's Release Week  Spotlight on Deborah Kinnard.

In the meantime, the UE authors have shared some of their favorite Thanksgiving and Fall recipes. We hope you enjoy the recipes.

Have a safe, happy and blessed Thanksgiving.

Laura Hamby

Found this in a recipe magazine a few years ago. It's delicious.

Sparkling Cranberry Sauce
1 can whole berry cranberry sauce (can use jellied, it still works)
1 small can crushed pineapple, drained
1 6 ounce package of orange jello (or 2 3 ounce packages)
1 12 ounce can of ginger ale

Over medium-high heat, heat cranberry sauce to a smooth liquidy gel. Turn heat down to low, add the jello, and stir until dissolved. Remove from heat, and transfer to bowl. Fold in the pineapple. Slowly add the ginger ale, stirring constantly. Refridgerate until set.

Robin Bayne

Sweet Potato Casserole

3 c. boiled mashed yams
1 c. sugar
1 tsp. salt
3/4 tsp. nutmeg
1 tsp. cinnamon
2/3 tsp. allspice
2/3 tsp. vanilla
2 eggs, beaten
1/2 stick butter
3/4 c. milk

Mix potatoes, sugar, salt, butter, milk, spices and eggs in order given. Add vanilla. Mix and pour into 2 quart casserole.

Topping:
Combine 1/3 c. flour
1/3 stick butter
1 cup chopped pecans

Mix with fork until crumbly.

Top potatoes, bake 350 degrees for 35 minutes.

Susan Atwood

Growing up, Turkey Day meant the same menu every year – and for some of the dishes, it was the only time we ate them. One of my favorites is creamed onions. I’d rather have the cream sauce on my turkey than gravy.

1 lb. small boiling onions, peeled

Cover the onions with water and bring to a boil. Add a pinch of salt, turn down the heat and simmer until tender. Drain, but save about 1/4 cup of the cooking liquid.

For the sauce:

Melt 2 Tbl. butter in a double boiler over low heat. Add 2 Tbl. flour; blend together.

Add ¾ c. milk and ¼ cup of the onion cooking liquid, stirring constantly. Cook till thick and smooth. Add about ¼ tsp. salt and a dash of white pepper. Add the drained onions to the sauce and mix gently. Keep warm until time to serve.

Josh Lockwood

Deviled Eggs

At last … a man’s recipe!

12 hardboiled eggs

1 big gob of mayonnaise

1 big gob of mustard

salt and pepper

paprika

1. Peel and cut eggs in half lengthwise. Pop yolks out and save in a bowl. Add 1 big gob of mayonnaise, 1 big gob of mustard, and smash with a fork. Add salt and pepper to taste. Mix together in bowl until reasonably smooth.

2. Refill each egg half with the stupid yolk mixture and sprinkle a little paprika on top for some color.

Note: You can also put a slice of black olive on top if you want people to think you’re all artsy and stuff.

Denise Patrick

Pumpkin Bread/Cake

4 eggs (6 egg whites - for low cholesterol recipe)

2 cups of sugar

1 cup vegetable oil

2 cups pumpkin (1 small can)

1-1/2 tsp vanilla

Beat eggs, add sugar, oil, pumpkin, and vanilla

Add:

3 cups flour

1 Tbs cinnamon

1-1/2 teaspoon soda

1 tsp salt

2 tsp baking powder

Mix well. Bake in bunte pan or loaf pans. Bake at 325 degrees for 45 to 50 minutes.

Sprinkle with powdered sugar to serve.

To use a large can of pumpkin, multiply the recipe 1 1/2 times.

Judy Jarvie

We always make bat biscuits – my daughter loves to use the cutters and get involved! Just a basic gingerbread recipe but we cut them out like pumpkins and bats and decorate with icing. Yum!

JoAnn Carter

Sweet Potato Casserole

3 c. mashed sweet potatoes, cooked

½ tsp. salt

½ c. Butter, melted

1 tsp. vanilla

¾ c, brown sugar

2 eggs, beaten

1/3 cup milk

Topping~

1 c. brown sugar

½ c, flour

1 c. chopped nuts

1/3 c. butter, melted

Mix together all casserole ingredients and pour into greased 9X13 in. dish. Mix all topping ingredients together and crumble on top of casserole. Bake @ 325 for 1 hr. or until top is brown.

Margaret Callaghan

Toad In The Hole is an easy winter warmer and a great traditional British dish. Place two pork sausages per person into a roasting tin and cook for ten minutes in a hot oven before adding a portion of pancake batter made with milk. Cook for a further 45 minutes until the batter is well risen and golden. This can be eaten hot or cold as a side dish, or as a main course, or even as ‘finger food’.

Loree Lough

Loree’s Rib-Stickin’ Stuffin’

2 loaves of fresh bread (even the heels!), cubed

2 eggs

1 large onion

1 stick butter

½ cup milk

½ tsp. sage

½ tsp. garlic

½ tsp.

2 tbsp. chopped parsley

½ tsp. ground cloves

Melt butter in deep skillet. Add chopped onion and sauté until opaque. Remove from heat and add spices. While it’s cooling, cube the bread and put into a large bowl. Set aside.

Beat eggs.

Slowly add all ingredients to the bread cubes, and mix well.

Spray a baking pan with Pam and fill with stuffing mixture and cover (not tightly!) with Pam-sprayed foil.

Bake 30 min. at 350 degrees.

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