Recipes we are thankful for

This Thanksgiving, we are sharing some of our favorite recipes from our sustaining members. Happy holiday season to you and yours!

OLD FASHIONED GINGERBREAD

Louan Rogers, Sustainer

1 cup butter, softened

1 cup sugar

2 eggs, beaten

2 cups flour

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1 cup dark molasses

1 tsp soda

1 cup boiling water

Cream butter and sugar. Add eggs, cinnamon, cloves, ginger. Mix well with mixer on low speed add flour alternately with the molasses, beginning and ending with the flour. Dissolve soda in boiling water and add to batter. Bake in greased 9x12 or 9x13 pan at 375 degrees for about 30 minutes. When cool dust with powdered sugar or serve warm with whipped cream.

PECAN PIE

Jane Sample

1 cup white corn syrup

1 cup dark or light brown sugar (I prefer light)

1/3 tsp salt

1/3 cup melted margarine (5 tbs)

1 tsp vanilla

3 whole eggs (slightly beaten)

1+ cup chopped pecans

Whole pecans (enough to arrange around pie - about 1-1 1/2 cups) 

Combine syrup, sugar, salt, butter, and vanilla. Mix well. Add slightly beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle chopped pecans all over. Arrange whole pecans around the shell, setting them lightly on the surface. Bake in pre-heated oven at 350 degrees for approximately 45 minutes.

PAULA DEEN COOKIE DOUGH TRUFFLES

Julie Donnelly, Sustainer

1/2 cup butter, softened

3/4 cup brown sugar, firmly packed

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (14 oz) can sweetened condensed milk

1/2 cup semi-sweet mini chocolate morsels

1 cup pecans, finely chopped

1 1/2 lbs chocolate bark candy coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.