Thanksgiving feast: Family recipes revealed

sue.kidd@thenewstribune.comNovember 20, 2013 

After four years — or maybe five, I’ve lost count — you’d think readers would run out of recipes to send for our annual ode to Thanksgiving.

Think again — I received more than 100. I think that might be a record, but it’d take too long to count them all. I now have enough recipes to fill an entire file cabinet drawer. Yes, I save them all. Because I’m a recipe pack rat — and apparently so are you.

You sent me recipes scribbled on scratch paper or gently food-splattered index cards that appeared as if they’d been pulled right from a recipe box.

One reader — M.J. Garlick of Puyallup — sent recipes from her family’s cookbook. It was billed as Volume 2. I’d like to get my hands on Volume 1 because Grandma Miller’s Date Pudding from Volume 2 will be on my Thanksgiving table this year.

That’s not the only cookbook sent to us — members of the Woman’s Club of Olympia offered us their “Let’s Get Cooking” cookbook, published in 2009. Woman’s Club President Patricia Keith couldn’t make up her mind what to contribute from the book — so she mailed the whole thing (call 360-753-9921 to order the book for $10). In this section, you’ll find the recipe for Holiday Cranberry Pudding with Golden Butter Sauce. That recipe comes from June Martinson.

Plenty of recipes came with fun names or heartfelt stories — such as the recipe for Two Potato Sauté. That’s a recipe that reader Fred Kliban of Spanaway shared. Wrote Kliban, “This was just one of the dishes I served to the woman — who became my wife — at our first Thanksgiving, 53 years ago. It was part of a 14-course meal. She had a girlfriend visiting from California who said to her, ‘If you don’t want him, I’ll take him!’” Kliban made the dish for his wife, Marcia, every Thanksgiving until she died from complications from cancer in 2001.

Thanks, readers. You’ve given us beautiful stories and a food section loaded with dishes that now can become your Thanksgiving favorites.

Sue Kidd: 253-597-8270


Cornbread Dressing

1 cup onions, chopped

1 cup celery, with leaves, chopped

1/2 cup water

6 cups cornbread, prepared and crumbled

6 cups white bread, prepared and torn up into small pieces

5 eggs

1 tablespoon sage

1/4 teaspoon salt

1 cup giblets, cooked and chopped

2-2 1/2 cups turkey or chicken broth (use the broth from cooked giblets)

Grease a large baking dish. Combine all ingredients, mixing well. Add more or less broth, if desired, to achieve desired texture. Bake pan covered in foil at 400 degrees for 30 minutes. Remove foil and bake for 5-10 additional minutes, or until cooked thoroughly.

Source: Arlene Bennett, Graham

B.J. Moe’s Turkey Dressing

1 1/2 cups wild rice

2 1/2 cups liquid (apple cider, chicken broth, water from canned mushrooms or a combination)

1/4 cup margarine (or butter)

1 1/2 cups celery, chopped

3 medium onions, chopped

8 ounces canned mushrooms or 1 cup fresh mushrooms, chopped

1 teaspoon dried parsley

1 teaspoon dried tarragon

1 teaspoon dried basil

1 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup slivered raw almonds or shelled pine nuts

Cook the wild rice and liquid (whichever liquid is desired) in a covered saucepan until all the moisture is absorbed. Sauté the celery and onions in the margarine (or butter). Combine all ingredients. Cook inside turkey until stuffing reaches a temperature of 165 degrees, or bake alongside turkey in a covered baking pan until stuffing reaches 165 degrees.

Source: Randi Moe, Olympia

Dressing Dumplings

4 stalks celery, chopped small

1 green pepper, chopped small

1 medium onion, chopped small

3/4 cup margarine (or butter)

1-pound loaf white bread, toasted or stale, diced/crumbled

2 cloves garlic, diced

2 teaspoons sage

2 teaspoons poultry seasoning

2 teaspoons salt

1 teaspoon pepper

3 cups chicken or turkey broth (homemade is best)

1 pound bulk sausage, browned, drained, crumbled

3 eggs, beaten

Chicken or turkey broth to cook dumplings

2 cups flour for rolling dumplings

Sauté celery, pepper and onion in margarine (or butter). Add vegetables to crumbled bread and add garlic, seasonings and broth. Mix well, then add sausage and eggs. Mix with hands, if desired.

Optional: Cover and refrigerate for two or three hours, until cold. It makes it easier to form the dumplings.

Preheat oven to 350 degrees.

To prepare dumplings: In wide roasting pan (or similar) with a lid, bring stock to a boil.

Meanwhile, roll dressing mix into small balls, the size of golf balls. Pour flour into shallow bowl and roll dumplings in flour, coat generously.

Drop dressing dumplings into simmering broth, placing in pan, from the outside inward to center, until pan is full but not crowded. Put lid on and bake in oven for 20 minutes. Take lid off and bake an additional 10 minutes.

Remove with slotted spoon and set aside. Repeat until all dressing is used.

The broth will have thickened some from the flour on the dumplings. I usually thicken it to gravy consistency, adjust seasonings, and add the dumplings back to this gravy. It helps keep them moist.

Source: Dar Sword, Steilacoom

Basmati Rice Dressing With Dried Fruit, Toasted Almonds and Coconut

2 cups cooked basmati rice

2 cups dried apricots, cut into strips

1 cup dried cranberries

1 cup coconut, toasted in a skillet

2 cups slivered almonds

3/4 cup butter (or less, to taste)

2 onions, chopped

1/2 red pepper, chopped

1/2 green pepper, chopped

2 teaspoons fresh ginger, grated

2 teaspoons minced garlic

2 teaspoons curry

2 teaspoons cumin

2 teaspoons salt

1 teaspoon pepper

1 teaspoon ground cardamom

1 teaspoon grated orange peel

1 teaspoon grated lime peel

1/2 teaspoon ground cinnamon

Cook the rice, set aside. Toast coconut in a dry skillet, set aside. Then, add butter to skillet and saute onions and peppers. Add pepper mixture and coconut to rice and then add all other ingredients. Mix well. Bake in oven in a greased baking pan at 350 degrees for 30 minutes.

Source: Diane Perlman, Olympia. Recipe adapted from Sunset Magazine

Sausage Oatmeal Stuffing

1 pound ground pork sausage

2 celery sticks, finely chopped

1 yellow onion, finely chopped

1 1/2 cups coarse ground or steel cut oatmeal (do not use rolled or instant oats)

1 1/2 cups bread crumbs

1 teaspoon ground sage

1 teaspoon ground thyme

1 egg

Salt and pepper to taste

Cook sausage over medium high heat, breaking up the meat as it cooks. Put cooked sausage into a large bowl (do not drain) and allow to cool. Add remaining ingredients and mix thoroughly. Cook stuffing in turkey, if desired, being sure stuffing reaches a safe temperature of 165 degrees. Or, cook stuffing in a greased, covered casserole dish and bake next to turkey for one hour. Spoon some of the turkey drippings into the casserole for added flavor and moisture. Source: Donna MacKenzie Willis, Tacoma


Sweet Potato Casserole

For the potatoes:

3 sweet potatoes, cooked and mashed

1 cup sugar

3/4 cup milk

1/2 teaspoon ground cinnamon

2 eggs, beaten

3/4 stick butter, softened

1/2 teaspoon nutmeg

For the topping:

3/4 cup brown sugar

3/4 stick butter, softened

1 cup chopped pecans

1 cup crushed corn flakes

For the sweet potatoes: Combine sugar, milk, cinnamon, eggs, butter and nutmeg. Add mashed sweet potatoes and mix well. Bake in a buttered casserole dish, 8 by 8 inches, for 20-30 minutes at 400 degrees

For the topping: While potatoes are baking, mix topping ingredients.

To finish: Remove potatoes from the oven after 20-30 minutes and sprinkle topping on casserole. Bake for 15 additional minutes.

Source: Sheri Sandlin, Puyallup

Southern Yams with Whiskey Sauce

For the yams:

4 pounds peeled, cooked and mashed yams

1 mashed banana

1/2 cup melted butter

cup brown sugar

cup orange juice

1/4 cup whiskey

1 teaspoon salt

1/2 teaspoon allspice

For the topping:

1 cup brown sugar

1 cup flour

cup cold butter

For the sauce:

2/3 cup brown sugar

cup light corn syrup

1/4 cup butter

1/8 teaspoon ground mace

1/2 cup whiskey

For the yams: Combine all ingredients and stir well. Spoon into a greased 9-by-13 inch casserole dish.

For the topping: Combine sugar and flour, cut the butter into the mixture with a pastry blender. Top the yam mixture with the crumble topping. Bake the yam casserole at 350 degrees for 40 minutes. Remove from oven. Meanwhile, make sauce.

For the sauce: Combine all sauce ingredients until thickened in a pan set over a double boiler. Top the casserole with the sauce before serving.

Source: Kimberlee Sutherland, Tacoma

Sweet Potato Souffle

For the potatoes:

6 large sweet potatoes or yams, baked

1 cup brown sugar

2 eggs, beaten

1 teaspoon vanilla

1/2 cup melted butter or margarine

1/2 cup coconut milk (canned or fresh)

For the topping:

1/2 cup melted butter or margarine

1/2 cup regular or self-rising flour

1 cup brown sugar, packed

1 cup chopped pecans (optional)

Peel and mash potatoes; beat until creamy. Add sugar, eggs, vanilla, coconut milk and butter, stirring after each addition. Pour into a greased casserole, and set aside.

Mix topping ingredients together. Spoon on and cover surface of potatoes completely.

Bake 35-45 minutes at 350 degrees. When the topping is brown and bubbling well, it is done.

Source: Sarina Cofield, Olympia

Turkey Eggs (Yam Balls)

For the yam balls:

3-4 large yams cooked

1 package marshmallows, mini or large split in half

1 package graham cracker, crushed fine

For the sauce:

1/2 cup butter

1/2 cup brown sugar

cup half and half or cream

Cook yams in boiling water, or bake in oven until soft. When cooled, peel and mash. Form mashed yams into small balls around a single mini marshmallow or around half a large marshmallow (you could use full size large marshmallows, but they may split open while baking).

Roll balls in crushed graham crackers, set aside.

For the sauce: Meanwhile, in a saucepan, melt butter and brown sugar. Remove from stove and add half and half. Pour half the sauce in a 9-by-13 inch baking dish. Add the yam balls, then top the balls with the remainder of sauce. Bake at 350 degrees for 30 minutes.

Source: Sue Stevens

Two Potato Sauté

2 pounds yams (or sweet potatoes)

2 pounds boiling potatoes

1/2 cup clarified butter

1/4 cup olive oil

Salt and pepper, to taste

Peel potatoes and yams. Add potatoes and yams to a pot of boiled water and boil for 10 minutes (do not fully cook). With a melon ball cutter, scoop out balls of both types of potatoes.

In a heavy skillet, sauté the potato balls in 1/2 cup clarified butter and 1/4 cup olive oil over moderately high heat, shaking the pan, until lightly browned.

Sprinkle potatoes with salt and pepper, reduce the heat to moderately low heat and cook, covered, for 20 minutes. Sprinkle with minced parsley and serve.

Note: To make clarified butter, cook 2 sticks butter in a saucepan over low heat. Skim the foam that develops on top of butter. Repeat skimming until all that is left is clarified butter, with no foam. Be careful not to burn butter — keep heat low.

Source: Fred Kliban, Spanaway

Pecan Sweet Potato Casserole

For the casserole:

3-4 yams or sweet potatoes, mashed and drained

2/3 cup sugar

1/2 cup butter

2 eggs, beaten

cup milk

1 teaspoon vanilla

For the topping:

1/2 cup brown sugar, packed

1/2 cup flour

cup butter

1 cup pecans, chopped

Boil 3-4 medium yams or sweet potatoes until soft. Let cool. Peel and mash to baby-food consistency. Thoroughly mix together all casserole ingredients in bowl and pour into an ungreased 8-by-8 inch baking dish or round oven-proof casserole dish.

Mix together topping ingredients and pour over casserole ingredients. Bake at 325 degrees for 35-40 minutes.

Source: Brenda Kwieciak, Olympia

Sweet Potato and Cashew Bake

1/2 cup brown sugar, packed

1/2 teaspoon salt

1/2 cup broken cashew pieces

1/2 teaspoon ground ginger

2 pounds yams or sweet potatoes, cooked peeled and cut crosswise into thick pieces.

1 (8-ounce) can peach slices, well drained

3 tablespoons butter

Combine brown sugar, cashews, salt and ginger. Set aside.

In a 10-by-6 inch baking dish, layer half the potatoes, half the peaches, and half the brown sugar mixture. Repeat layers. Dot with butter. Bake covered at 350 degrees for 30 minutes. Uncover and bake 20 more minutes.

Source: Sheri Sandlin, Puyallup

Yam Puff

4 large yams or sweet potatoes

1/4 cup butter

2 well-beaten eggs

cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

Boil potatoes until tender and peel. Mash and add remaining ingredients. Beat well. Transfer to buttered casserole. Bake at 350 degrees for 30 to 40 minutes. Source: Maureen Appelt, Tacoma


Overnight Dinner Rolls

4 cups boiling water

2 cups sugar

1 cup shortening

1 teaspoon salt

1 package dry yeast

4 beaten eggs

12 cups flour

Start these rolls the day before Thanksgiving. Boil water and sugar together for 5 minutes. Add shortening; remove from heat and let cool to lukewarm. Stir in salt, yeast and eggs. Gradually add flour and mix. More flour may be needed to form dough, but don’t let dough get too stiff.

Let dough rise, covered, in a warm place for 4 hours. Knead dough, cover again and let rise again for 5 more hours. Mold dough into buns, about 11/2-2 inches, and place on baking sheets. Cover and let rise overnight.

On the morning of Thanksgiving, bake rolls in oven for 350 degrees for 10-12 minutes or until golden brown.

Yield: 4 dozen

Source: Mike Osmon, University Place

Country Buttermilk Rolls

1 package dry yeast

2 1/2 cups warm buttermilk

1/4 teaspoon soda

1 teaspoon salt

3 tablespoons sugar

5 cups sifted flour

3 tablespoons lard or shortening


Dissolve yeast in warm buttermilk. Let stand 5 minutes until bubbly. Set aside. Sift together flour and remaining dry ingredients. Cut in lard or shortening with a pastry blender until mixture resembles coarse meal (like pie crust). Add yeast mixture, stirring until dry ingredients are moistened. Turn dough onto a floured pastry cloth, kneading lightly about 5 times.

Roll dough into a 1/2-inch thickness, then cut out circles with a 11/2 inch biscuit cutter. Place the rolls on a greased cookie sheet about 1/2 inch apart. Cover and let rise in a warm place until doubled in bulk.

Bake at 425 degrees for 15 minutes or until golden brown.

Yield: 18-24 rolls

Source: Barbara Leingang, Tacoma

Grandma Heil's Oak Hall Rolls

1 pkg yeast, dissolved in 1/2 cup warm water with 1 teaspoon sugar

1/2 cup butter

1/2 cup sugar

3 eggs

1 cup milk (warm)

1 teaspoon salt

4 1/2 cups flour

Melted butter, for baking

Cream butter and sugar; add eggs and beat well. Add warm milk, yeast, salt and flour, a cup at a time (the amount needed may vary). Leave dough in bowl and cover with plastic wrap. Chill dough overnight.

The next morning, knead dough briefly, about 8-10 times, and divide into 2 parts. Roll each half out on floured board into circles, about 1/4-inch thick. Brush dough with melted butter. Cut into 16 wedges and roll up the dough as you would crescent rolls. Place on greased baking sheet, point side down, and repeat with remaining half of dough. Cover rolls lightly with thin tea towel and allow to rise in warm place for 3 hours.

Bake at 350 degrees for 12-15 minutes.

Yield: 32 rolls

Source: Kathy Rohlman Warren, Puyallup

Melty Dinner Rolls

1 package yeast

1/2 cup warm water

1 tablespoon sugar

1 tablespoon baking powder

1 cup scalded milk

cup butter

cup sugar

Dash Salt

2 eggs, beaten

4 1/2 cups flour

Dissolve yeast in 1/2 cup warm water in a mixing bowl. Add sugar and stir. Then add baking powder (yes, that is correct, the recipe calls for both). Do not stir, but let stand for 20 minutes. It will be foamy.

Add 1 cup scalded milk, butter, sugar and salt. Then add beaten eggs. Add flour. Beat with a regular mixer, mix well. The dough should be stringy and sticky.

Cover and refrigerate overnight.

Two hours before serving, roll out dough 1/2-inch thick on a floured board. Cut into strips that are 11/2 inch wide by 4 inches long. Tie each piece into a knot and place on a greased cookie sheet.

Allow to rise at room temperature at least a few hours, or until 10 minutes before dinner is served. Bake at 425 degrees for 10 minutes, or until lightly browned.

Yield: 30-36 rolls

Source: Peg Cofchin, Tacoma

Opal Hardie's Bran Rolls

1 cup boiling water

1/2 cup shortening

3/4 cup sugar

1 1/2 cup All Bran Buds Kellogg’s Cereal

1 1/2 teaspoons salt

2 eggs

1 package yeast

1 cup lukewarm water

6-7 cups flour

Pour boiling water over shortening, sugar, cereal and salt. Stir well. Beat eggs and add to mixture. Meanwhile, dissolve yeast in 1 cup lukewarm water. Add yeast mixture to cereal mixture and stir.

Add at least 6 cups flour, or more, to form a dough that is still pliable. Form dough into balls the size of a small egg, place on a greased baking sheet and cover gently with plastic wrap. Let rolls rise until doubled in size (about four hours, but may take longer). Bake on a greased pan at 375 degrees for 10 to 15 minutes, or until rolls are light brown.

Yield: 36 rolls

Source: Vivian Hardie Stephens, Olympia

Golden Cornbread

1/2 cup butter, melted

2/3 cups sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour

1/2 teaspoon salt

In medium mixing bowl, stir sugar into melted butter. Add eggs and beat well. Combine buttermilk with soda, and add to mixture. Stir flour, cornmeal and salt together in small bowl, and add to batter, stirring just until moistened. Pour into greased 8-by-8 inch pan and bake at 375 degrees for 30 to 40 minutes, until toothpick comes out clean.

Yield: Serves 8-12

Source: Terri Kruger, Tacoma


Raspberry Whipped Cream Salad

For the crust:

1 1/4 cup graham crackers, crushed

1/4 cup nuts, chopped

1/4 cup butter, melted

For the creamy middle:

50 large marshmallows

1 cup milk

2 cups heavy cream, whipped

For the topping:

2 (10-ounce) packages frozen raspberries

1 cup water

2 teaspoons lemon juice

1/2 cup sugar

1/4 cup cornstarch

1/4 cup water

For the crust: Mix graham crackers, nuts, and melted butter. Pat into 9-by-13 inch pan and press down.

For the creamy middle: Melt marshmallows and milk in double boiler. Let mixture cool, then fold in whipped heavy cream. Pour over crust.

For the raspberry topper: Combine the 1/4 cup of water and 1/4 cup cornstarch. Put raspberries, 1 cup water and 2 teaspoons lemon juice in a pan. Add cornstarch mixture. Cook over medium heat until thickened. Let cool and pour over creamy layer. Keep refrigerated until ready to use. This dessert can be frozen ahead.

Alternate presentation: In 12 dessert glasses, divide crust ingredients between glasses and pat down crust into bottom of each glass. Divide creamy middle between glasses and top with raspberry mixture, distributing evenly among the 12 glasses.

Source: Alice O'Shea, Tacoma

Grandma Adamson’s Cranberry Jell-O Salad

1 (6-ounce) package strawberry Jell-O

8 ounces sour cream (not light)

2 oranges, peeled and chopped in food processor

1 cup walnuts, chopped

1 1/2 cups fresh cranberries, chopped in the food processor

1 (20-ounce) can crushed pineapple, drained, juice reserved

2 cups boiling water

Mix Jell-O with 2 cups boiling water. Add juice only from can of crushed pineapple.

In a medium bowl, mix sour cream with a small amount of the Jell-O mixture and stir until smooth, then add remaining Jell-O mixture. Place chopped nuts, oranges, cranberries and pineapple in a large bowl. Pour the Jell-O sour cream mixture over and mix well. Pour the mixture into a large, flat casserole dish and refrigerate overnight.

Source: Katie Haerling, Tacoma

Cherry Salad

1 large can cherry pie filling

1 can sweetened condensed milk

1 can pineapple chunks, cut into quarters

1/2 cup lemon juice

1 cup chopped nuts

16 ounce container Cool Whip

Combine all ingredients except Cool Whip. Mix well. Fold in Cool Whip. Refrigerate before serving.

Source: Josie Otto, Puyallup

Cherry Supreme Salad

1 (3-ounce) package strawberry Jell-O

1 3/4 cups boiling water

1 large can cherry pie filling

1 (3-ounce) package lemon Jell-O

1/4 cup lemon juice

3 ounces cream cheese

cup mayonnaise

1 (8.5-ounce) can crushed pineapple

1 cup whipping cream, whipped

2 cups mini marshmallows

1/2 cup chopped nuts

Dissolve strawberry Jell-O in boiling water. Stir in cherry pie filling. Pour in an 8-by-12-inch pan. Chill until nearly set. Dissolve lemon Jell-O in 3/4 cup boiling water. Stir in lemon juice.

In separate bowl, blend mayonnaise with softened cream cheese. Gradually add lemon Jell-O to mayo-cream cheese mixture. Stir in undrained pineapple. Fold in whipped cream and marshmallows. Spread mixture on top of nearly set strawberry Jell-O mixture.

Sprinkle chopped nuts on top. Chill until set.

Source: Mary Jo Faber, Puyallup

Cranberry Salad

1 quart cranberries, ground

1 cup chopped celery

1/2 cup chopped nuts

Juice of 1 orange

2 (3-ounce) boxes of lemon Jell-O

Juice of 1 lemon

1 cup diced apples

Zest of orange and lemon

2 cups sugar

Combine all ingredients except Jell-O and set aside while you prepare Jell-O. Prepare Jell-O according to package directions. When Jell-O has cooled some, add ingredients that have been set aside. Refrigerate until Jell-O is set and salad is firm.

Source: Karan Baber, Steilacoom

Cranberry Yogurt Salad

1 1/2 cups fresh cranberries, cut in half

1 cup peeled and diced apples, such as Braeburn or another crisp red apple

1/2 cup celery, finely diced

1 cup seedless grapes, cut in half

1/2 cup nuts, chopped (walnuts or almonds)

1/4 teaspoon cinnamon

1 (8-ounce) container vanilla yogurt

Place all ingredients except the yogurt, in a bowl. Fold in the vanilla yogurt. Mix well. Can be made ahead, but stir lightly just before serving. The ingredients will prevent the apples from browning.

Source: Ann Thompson, Olympia

Cranberry Apple Jell-O Salad

For the cranberry relish:

1 package fresh cranberries

1 orange, cut into quarters

3/4 cup white sugar

For the salad:

1 (3-ounce) package raspberry or cherry Jell-O

1 1/2 cup hot water

1 cup cranberry relish

1 cup apple, peeled and diced

For the cranberry relish: Put the cranberries and orange (including orange peel) through a grinder or a food processor for a medium grind. Add the sugar and stir. Store in the refrigerator for up to 4 days or freeze.

For the salad: Boil 11/2 cups hot water. Add powdered Jell-O. Stir until dissolved. Add 1 cup cranberry relish and 1 cup peeled and diced apple. Stir and pour into a glass dish of your choice. Refrigerate until set. Source: Joan Schlonga, Tacoma


Bridge Pies

Yield: 12 mini pies

1 cup sugar

1/4 cup butter

2 eggs

1 cup seedless raisins

1/2 cup chopped walnuts

4 tablespoons milk

Prepared pie crust

Note: This recipe makes small tarts meant to be baked in a muffin pan.

Roll out pie crust and cut into small circles that will fit into your muffin pan. You should have enough for 12 pies. Mix sugar, butter and eggs thoroughly until ingredients are creamy. Stir in raisins, walnuts and milk. Pour 1/4 cup of the mixture on top of pie crust in prepared muffin pan.

Bake at 425 degrees for 15-20 minutes or until crust is light brown. Serve cold with whipped cream on top.

Source: Barb Goody, Olympia

Favorite Frango

2 cups sifted powder sugar

1 cup butter

4 eggs

4 drops peppermint extract

4 squares unsweetened chocolate

2 tablespoons vanilla

1 cup crushed vanilla wafers

Note: This recipe contains raw eggs.

Beat butter and sugar until creamy. Add melted chocolate. Add eggs, one at a time, and beat until fluffy. Add flavoring and adjust, as desired. Divide crushed vanilla wafer crumbs among a dozen sturdy cupcake foils. Top with the chocolate mixture and serve.

Source: Marilyn Brazier, Olympia

Wilma's Tomato Soup Cake

1/2 cup shortening

1 cups sugar

2 eggs, separated

1 cup dates (optional)

1 cup chopped nuts (optional)

1 cup raisins (optional)

1 3/4 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon allspice

1 can tomato soup

1/4 teaspoon baking soda, stirred into tomato soup

Stir baking soda into tomato soup. Whip egg whites.

Cream shortening with sugar and add egg yolks. Sift flour, spices, baking powder. Add dry ingredients, alternating with tomato soup mixture. Fold whipped egg whites into the mixture. Pour batter into a 9-by-12-inch pan and bake at 350 degrees for 30 minutes. Or, alternately, bake in a bundt pan for 45 minutes or until an inserted toothpick comes out clean.

Source: Sharon Helgren, University Place

Teresa's Tea Time Apple Cake

6 apples, any kind of baking apple

1 tablespoon cinnamon

5 tablespoons sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup applesauce

1 cup sugar

1/4 cup nonfat milk

2 1/2 teaspoons vanilla

4 eggs

Preheat oven to 350 degrees. Grease a Bundt-style pan or a springform pan.

Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl.

In a separate bowl, whisk together applesauce, milk, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Be sure to make sure that all ingredients are well mixed.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 hour, or until an inserted toothpick comes out clean.

Teresa Gauthier, University Place

Apple Pie in a Glass

4 cups thinly sliced Red Delicious or Granny Smith apples

2/3 cup apple juice

1/4 cup packed brown sugar

3 tablespoons raisins

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice, divided

1 1/2 teaspoon vanilla extract

1/4 teaspoon rum flavoring

3 ounces mascarpone cheese

3/4 cup low-fat cinnamon crisp graham cracker crumbs (about 8 crackers), divided

1 cup vanilla fat-free frozen yogurt

Additional mascarpone cheese (optional)

Combine first 6 ingredients, plus 1/4 teaspoon of the ground allspice, in a medium sauce pan. Cook 20 minutes over medium-low heat until apples are tender and mixture is slightly thickened. Remove apple mixture from heat and let cool. Stir in remaining 1/4 teaspoon allspice, vanilla, rum flavoring and mascarpone.

Spoon 1/4 cup apple mixture into each of 4 parfait glasses. Sprinkle each with 11/2 tablespoons crumbs. Top each with 1/4 cup yogurt, 1/4 cup apple mixture and 11/2 tablespoons crumbs. Garnish with additional mascarpone cheese if desired. Serve immediately.

Source: Les Smith, Bremerton

Pumpkin Mousse

1 (15-ounce) can pumpkin puree

3 cups heavy whipping cream

1 tablespoon pumpkin pie spice

1 cup plus 1/2 cup sugar, divided

1 tablespoon vanilla extract

In a chilled bowl, beat 1/2 cup sugar and whipped cream until soft peaks form.

In a second bowl, beat together all other ingredients, then fold in enough whipped cream to lighten the pumpkin mix.

Return the remainder of the whipped cream to the mixer and beat until stiff peaks form, then gently fold into the lightened pumpkin mix. Mix just until no large streaks of whipped cream can be seen, being sure to keep it fluffy.

Serve cold.

Optional: Candied pecans and a bit of brown sugar and additional whipped cream make a lovely topping.

Source: Georgia Moody, Tacoma

Holiday Cranberry Pudding With Golden Butter Sauce

For the pudding:

1/2 cup sugar

1 cup flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

3 tablespoons butter, melted

1 1/2 cups whole raw cranberries

For the sauce:

1/2 cup butter

1 cup sugar

1/2 cup canned evaporated milk

1 teaspoon vanilla

For the pudding: Sift together dry ingredients. Stir in milk, butter and cranberries. Pour mixture into a greased 9-by-9-inch pan and bake at 350 degrees for 25-30 minutes. Serve warm, with golden butter sauce.

For the sauce: Combine butter, sugar and milk in a saucepan and bring to a boil. Boil for 5 minutes. Remove pan from heat, then add vanilla.

Source: June Martinson, Olympia. Note: This recipe comes from the cookbook from the Woman’s Club of Olympia.

Oat Crust Tart With Pumpkin Cheesecake Filling

For the filling:

1 cups cream cheese, softened

16 ounces pumpkin puree

3 large eggs

2/3 cups sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon ginger

1 teaspoon vanilla

For the crust:

1 cup oats, regular or quick

1 cup chopped walnuts or almonds

1 cup sweetened coconut

cup sugar

2 tablespoons butter, softened

For the crust: Mix crust ingredients by hand or in food processor. Press dough evenly over bottom and sides of a 12-inch tart pan with a removable bottom. Bake at 300 degrees until lightly browned.

For the filling: Beat together filling ingredients, being sure to mix well.

To bake: Pour filling into crust right when crust comes out of the oven. Bake at 350 degrees until filling is set in center, about 20-25 minutes. Cool and chill uncovered. Garnish with candied ginger, if desired.

Source: Diane Perlman, Olympia. Recipe adapted from Sunset Magazine

Pumpkin Chiffon Pie

3 eggs, separated

1 cup sugar, divided

1 cup pumpkin puree

1/2 cup evaporated milk

1/2 teaspoon salt

3/4 teaspoon pumpkin pie spice

1 envelope gelatin

1/4 cup cold water

Pie crust, of your choice

Whip egg whites with cup sugar and set aside.

Soak gelatin in cold water for five minutes. Heat remaining 2/3 cup of the sugar, pumpkin, milk, salt and spice in double boiler. Add egg yolks to gelatin mixture and mix well. Carefully pour the egg mixture into the hot mixture and whisk quickly, cooking 2 minutes or until slightly thickened (be careful not to scramble the eggs). Cool the mixture. When it begins to set, fold in whipped egg whites. Pour into a cooked and cooled pie crust of your choice and refrigerate.

Source: Phyllis Bovee, Tacoma

Great Grandma Miller's Date Pudding

3 eggs

1 cup sugar

1 tablespoon flour

1/2 teaspoon baking powder

1 cup chopped nuts

1 cup chopped dates

Pinch of salt

Beat eggs and add all other ingredients. Bake for 30 minutes at 350 degrees in a 9 by 9 pan. Cut into squares and serve with whipped cream.

Source: M.J. Garlick, Puyallup

Pumpkin Pound Cake

2 1/2 cups sugar

1 cup oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

1 (15-ounce) can pumpkin

In a bowl, combine sugar and oil and blend well. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, spices and salt. Add to mixture and beat well. Add pumpkin and beat well. Pour batter into a greased bundt pan. Bake at 350 degrees for 45-60 minutes. Cool before turning cake onto a plate. Cool completely before serving. Frost as desired, or dust with powdered sugar.

Source: Joyce Dresel, Puyallup

The Only Pumpkin Pie

3 eggs, lightly beaten

2/3 cup honey

1 tablespoon molasses

1 1/4 cups light cream (or substitute half and half)

2 cups pumpkin puree (from a can is fine)

1 tablespoon flour

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt

2 tablespoons brandy

Prepared pie crust, partially baked

Beat eggs and add honey, molasses, cream and pumpkin. Beat in all dry ingredients. Add brandy last. Pour into a partially baked pie crust. Bake at 375 degrees for 60-75 minutes. Center may be slightly soft at end of baking time, but should firm as it cools.

Note: The pie tastes best if all ingredients are mixed hours in advance, giving the flavors a chance to mingle. Source: Kim Van Dusen, Yelm


Brussels Sprouts with Pancetta

1 pound fresh Brussels sprouts

2 tablespoons olive oil

1 tablespoon unsalted butter

3 ounces pancetta, chopped

2 garlic cloves, minced

Salt and pepper, to taste

3/4 cup low-sodium chicken broth

Grated Parmesan cheese (optional)

Partially cook the Brussels sprouts in a large pot of boiling salted water for about 4 minutes. I score the bottoms first. Drain sprouts.

In a large skillet heat olive oil and butter. Add the pancetta and sauté for 3 minutes. Add the garlic and sauté for 2 minutes. Add sprouts and sauté until heated through and beginning to brown, about 5 minutes. Season with salt and pepper to taste. Add chicken broth. Cook until broth coats the Brussels sprouts, about 3 minutes. Add Parmesan cheese, if desired, when serving.

Source: Loren Osier, Lakewood

Sugared Carrots

4 (16 ounce) bags of carrots, peeled and cut into matchstick thin strips


4 tablespoons butter

3 tablespoons brown sugar, firmly packed

1 1/4 teaspoons salt

1/8 teaspoon ground pepper

In 5-quart saucepot over high heat, bring carrots in 1 inch water to boiling. Reduce heat to low, cover and simmer 10 minutes or until carrots are tender. Drain well, leaving carrots in the saucepot.

To the carrots, add butter, brown sugar, salt and pepper. Over medium heat, cook until butter and sugar are melted, stirring occasionally.

Source: Sheri Sandlin, Puyallup

Roasted Honey Carrots

1 tablespoon brown sugar, firmly packed

2 tablespoons butter, softened

2 tablespoons honey

4 cups peeled baby carrots

2 tablespoons water

salt and pepper to taste

Preheat oven to 400 degrees. In small bowl, stir together brown sugar, butter, and honey until smooth; set aside. Place carrots and water in a 9-by-13-inch pan. Cover with aluminum foil; bake 30-35 minutes or until carrots are fork tender. Increase oven temperature to 450 degrees. Remove foil; stir in butter mixture. Continue baking 10-15 minutes, stirring occasionally, until carrots are glazed and start to brown. Season with salt and pepper.

Source: Sheri Sandlin, Puyallup

Easy and Quick Stuffed Acorn Squash

For the acorn:

2 acorn squash

Salt and pepper (to taste)

4 teaspoons butter, divided

For the stuffing:

4 cups of cubed stale bread

1 teaspoon sage

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon black pepper

1/2 onion, diced

1 stalk celery, diced

1 cup of vegetable or chicken broth

For the acorn: Wash outside of acorn squash. Place whole acorn squash in microwave. Microwave for about 15-18 minutes (it takes about 9 minutes for one) until the squash is soft to the touch. Take out of microwave and split in two. Scoop out seeds with a spoon.

Sprinkle with salt and pepper to taste. Place 1 teaspoon of butter in each half.

For the stuffing: In a pan, melt butter and cook onions and celery until translucent. Combine bread with sage, salt, pepper, add onions and all the butter, combine. Add broth and mix until all bread is moist.

For assembly: Fill acorn squash with stuffing, allowing it to mound over the squash.

Place in a baking dish in the oven at 350 degrees for 45 minutes until stuffing is hot and firm.

Source: Michelle Galaz, Lakewood


Golden Onion Casserole

For the casserole:

6 medium yellow onions, thinly sliced

1/2 cup butter, divided

1/4 cup flour

1/4 teaspoon white pepper

2 cups whole milk

2 tablespoons chicken bouillon granules

1/2 cup sherry (not cooking sherry)

3/4 cup (total) mixed gruyere and Swiss cheeses, shredded

For the topping:

1 French bread baguette, cut in thin slices

4 tablespoons melted butter

Saute onions in 1/4 cup butter over medium heat, about 15 minutes. Transfer to a 2-quart baking dish.

In a saucepan over low heat, melt remaining 1/4 cup butter. Whisk in flour. Stir about 2 minutes, until mixture turns a golden color. Add milk and bouillon. Stir until thickened. Stir in sherry and cook for 6-7 minutes. Pour over onions and sprinkle with cheese.

Brush bread slices with the 4 tablespoons of melted butter and place over the onion mixture, covering completely. Bake at 350 for 30 minutes, or until bread is browned.

Source: Joan Schlonga, Tacoma

Scalloped Potatoes

4 very large Russet baking potatoes

1/4 large sweet onion (optional)

2 tablespoons butter, plus extra to grease the pan

2 tablespoons Wondra flour

1 cup milk

1/4 cup sour cream

Pinch salt and pepper

2 cups grated cheese (any kind), add more or less to taste

Slice potatoes and onion as thin as possible. Use a mandolin if you have one. Grease a 9-by-13 inch pan with butter. Melt the butter in a saucepan, using medium heat. Whisk flour into melted butter and cook over medium heat until it thickens. Whisk in the milk and sour cream and stir constantly until the mixture coats the back of a spoon.

Layer the components in the pan starting with the sliced potatoes, then the onion, then the milk mixture and ending with the grated cheese, repeat layering three times. Cover with foil and bake for approximately 40 minutes in a preheated 375 degree oven. Remove foil for last 5 minutes.

Source: Evy Clark, University Place

Carrots Oh Rotten (Carrots Au Gratin)

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

2/3 cup cheddar cheese

4 1/2 cups sliced carrots

2/3 cup crushed Ritz crackers

3 tablespoons butter, melted

1/2 cup chopped onion

Preheat oven to 350 degrees.

Place carrots in a saucepan with enough water to cover the carrots by one inch. Cook until tender, but slightly firm, about 6-10 minutes.

Place crushed crackers in a bowl and add 1 tablespoon butter. Mix well and set aside.

Heat 2 tablespoons butter in a saute pan. Add onion and saute until tender. Stir in flour, salt, pepper and cook for a few minutes. Do not brown. Slowly add milk, stirring until thick and bubbly. Add cheese, stir until smooth, then fold in carrots. Add mixture to a 9-by-12-inch baking dish, then sprinkle with crumb mixture. Bake 20 minutes until bubbly and brown

Note: You can use soda crackers or any buttery type cracker instead of Ritz

Source: Kris Blondin, Tacoma

Pineapple Casserole

3/4 cup butter

1 cup sugar

4 eggs

1 small can crushed pineapple

5 slices bread, cut in cubes

Cream together butter and sugar. Add eggs one at a time, stirring well after each addition. Add crushed pineapple and cubed bread. Place mixture in a greased casserole. Bake at 350 degrees for one hour.

Source: Trish Kinkelaar, Graham

Larry's Corn Pudding

1/4 cup chopped sweet onion

1/4 cup chopped celery

1/4 cup chopped red pepper

2 tablespoons butter

3 tablespoons flour

1/2 teaspoon sugar

1/2 teaspoon paprika

1/2 teaspoon celery salt

1 1/2 cups hot milk

1 tablespoon minced parsley

1/4 cup chopped fried bacon

2 cloves garlic smashed/chopped fine

4 cups corn (cut from the cob, or canned)

3 eggs, beaten

Preheat oven to 350 degrees. Sauté onion, celery and red pepper in 2 tablespoons butter. Sprinkle in flour, mix well. Add sugar, paprika and celery salt to the milk in a saucepan and heat to 120 degrees. Remove from heat. Add the parsley, bacon, garlic and corn. Add the beaten eggs to the mixture after it has cooled some. Pour mixture into a 9-by-13 inch buttered baking dish. Bake 45 minutes to 1 hour at 350 degrees. Source: Larry and Betty Mayer, Lakebay


Red Onion Cranberry Bacon 'Jam'

1/2 cup water

1/2 cup sugar

1 cup cranberries

8 strips bacon, fried, drained and crumbled

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon red wine vinegar

1 large red onion, chopped

Dash sea salt

Freshly ground black pepper

Melt butter and olive oil in a saute pan over low-medium heat. Add onions and caramelize slowly on low heat for 20 minutes until soft and slightly golden. Remove from heat.

Combine water and sugar in a small saucepan and bring to a boil. Add cranberries and return to boil. Lower heat to simmer and cook until skins pop, 3 to 4 minutes.

Add cranberries to onions in pan along with bacon, vinegar, salt and pepper. Add more sugar or vinegar to adjust tartness.

Source: Debbie Newton, Puyallup

Low-Sugar Cranberry Sauce

1 (12-ounce) bag fresh cranberries

1 cup water

1/2 cup granulated Splenda

1/2 teaspoon cinnamon

Zest from 1/2 navel orange or a mandarin orange

Combine cranberries and water with Splenda, cinnamon and orange zest. Bring to a boil and reduce heat to a simmer. Cook for two minutes.

Note from author: A 1/4-cup serving has about 31 calories.

Source: Rosemary Cavin, Covington

Spiced Cranberry Sauce

1 package whole fresh cranberries

1 cup orange juice

1 cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Small pinch of cloves

1/4 chopped walnuts or pecans (optional)

Combine first three ingredients in a medium saucepan, bring to a boil. Simmer, stirring occasionally, for 10 to 12 minutes, depending on how thick you like it. Stir the spices in well. Stir in the nuts. Great with turkey hot or cold.

Source: Carolyn Berets, Olympia

Cranberry Ice

3 (12-ounce) packages fresh cranberries

6 cups water

5-6 cups granulated sugar

6 ounces frozen orange juice concentrate

Juice of 1 1/2-2 lemons

Place cranberries and water in a heavy saucepan, bring to boil over medium-high heat. Boil for 3-5 minutes. Do not drain. Put mixture through a food mill until only skins of cranberries remain, discard skins.

Add sugar to cranberries while it is still hot, stir to dissolve. Add orange juice concentrate and lemon juice, mix well. Taste and adjust sugar or lemon juice to taste.

Freeze the mixture spread into a freezer-safe dish until firm. Or, use an ice cream maker to process.

If you have frozen it in a pan, when ready to serve, remove from pan and place in the bowl of a stand mixer. Use whip beater to fluff the cranberry ice, working quickly so the mixture does not melt. Serve in stemmed glasses with main course.

Source: Kim King, Tacoma

Cranberries with a Brandy Kick

1 1/2 cups sugar

1 (12-ounce) package fresh cranberries rinsed

1/2 to 3/4 cup brandy

Zest of one naval orange

Preheat oven to 325 degrees. In a large bowl, mix all ingredients well, and transfer to a glass baking dish. Cook for 45 minutes, and cool enough to place in the refrigerator.

Chill overnight.

Just before serving, stir completely, and garnish with some orange slices.

Note: Amaretto may be substituted for brandy

Source: Nancy Peebles, Lacey

Toasted Almond Cranberry Sauce

4 cups fresh cranberries, washed and sorted

1/2 cup apricot jam or preserves

1 cup water

1/2 cup toasted almond slivers

1/4 cup fresh lemon juice

2 cups sugar

Combine sugar and water in a large saucepan. Bring to a boil and cook 5 minutes over medium heat. Add the cranberries and cook for an additional 3-5 minutes, or until the cranberries pop open. Remove from heat, stir in the jam and lemon juice. Chill mixture.

Toast slivered almonds in a heavy, ungreased frying pan on top of the stove. Stir over medium heat until almonds are golden brown. Alternately, you can also toast them in a 350 degree oven: Spread the nuts on an ungreased cookie sheet and bake 10-15 minutes, stirring every 5 minutes until golden. Don’t overcook or overbake. Nuts can be made in advance and stirred into cranberry sauce just before serving. Store in an airtight container.

Source: Jane Hawkins, Tacoma

Cranberry Chutney

4 cups fresh cranberries

1 apple, peeled, cored and diced

2 cups brown sugar

3/4 cup vinegar

1/2 cup chopped candied fruit

1/2 teaspoon salt

1/4 teaspoon each ground ginger, ground cloves, ground allspice and dried mustard

Mix all ingredients in a large, heavy sauce pan.

Bring to boil. Lower heat; cook uncovered 20 minutes, over medium to low heat, stirring occasionally. It should be bubbling just a little, not a hard boil. Remove from heat, cool. Pour into covered container and refrigerate.

Source: Beverly Marshall, Orting

Citrus Wine Cranberry Sauce

2 apples, peeled and diced

2 oranges, cut in half (remove seeds)

1 lemon, cut in half (remove seeds)

4 cups cranberries

1 1/2 cups sugar

1/2 cup red wine

Combine all ingredients in saucepan. Cook over medium heat until cranberries pop, about 10 minutes. Remove lemons and oranges. Pour into a heat resistant bowl and chill to set. Source: Meg Penalver, Puyallup

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