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November 1999 Issue
Thanksgiving Sweets
by Royce Smith
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Greetings, readers.

Many of the recipes that I have used in the past are many of the dishes that a person would find on the table at Thanksgiving at Momma Gert's place.

Because some of our other talented authors have written about turkey and dressing and all of the trimmings, I have once again decided to go a different route.

In this issue, I will include cranberry salad (a personal favorite of mine), sweet potato pie, pecan pie, and egg custard pie. Because I really love to bake sweets normally, during the Thanksgiving holiday I prepare many of the desserts.

I hope you enjoy.

 

Cranberry Salad

  • 1 12 oz. can cranberries in cranberry sauce
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup coconut
  • 1 small box strawberry gelatin
  • 1/2 cup hot water
  • 1/2 cup crushed pineapple
  • 1/2 cup mandarin oranges
Mix together hot water and gelatin. Allow to chill for approximately fifteen to twenty minutes. Stir in remaining ingredients. Pour into large mold or glass dish. Chill. Serve.
  • Yields: 10 servings
  • Preparation Time: 1 hour
 

 

Pecan Pie

  • 9 inch pre-baked pie shell
  • 2 cups pecans, coarsely chopped
  • 3 large eggs
  • 1 cup sugar
  • 1 cup light corn syrup
  • 5 tablespoons butter or margarine
  • 1 teaspoon vanilla
Preheat oven to 350 degrees.

In a large bowl combine butter, eggs, sugar, corn syrup, vanilla and pecans. Pour into pie shell.

Bake for 35 to 45 minutes or until the edges are firm and until the center seems set like gelatin. Let cool on a rack for about an hour before serving.

  • Yields: 8 servings
  • Preparation Time: 1 hour
 

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