Oh, lawd, it was hard to write this post! How is anyone supposed to focus when they’ve got roasted garlic mashed potatoes and peach cobbler on their mind? It’s just not possible!!
Since we’ve been talking about sharing our favorite Thanksgiving recipes, I’ve been selfishly plotting to steal some of them for myself, mwahahahaa (if you don’t mind)! And, of course, you’re welcome to do the same.
Please post your favorite Thanksgiving recipes in the comments
And definitely steal some new ones to try at home. 🙂
Here are my top three. They don’t have to be fancy. This is a stress-free environment, young lady. Even a quick side dish would be cool. If you like to prepare it, then feel free to share it!
Your friendly neighborhood beauty addict,
- FOR THE CAKE:
- 1/2 cup butter
- 1/2 cup Crisco
- 2 cups sugar
- 5 eggs, separated
- 2 cups plain flour
- 1 teaspoon baking soda
- 1 cup butter milk
- 1 teaspoon vanilla extract
- 1 cup coconut, shredded
- 1 cup pecans, chopped
- FOR THE FROSTING:
- 1/4 cup butter
- 1 8-oz. package cream cheese
- 1 1-pound box powdered sugar, sifted
- 1 teaspoon vanilla extract
Um, I briefly freaked out when I couldn’t find this recipe this morning. It was a gift from my good friend Elizabeth about 10 years ago. She copied it from a vintage cookbook, and now it’s my all-time favorite cake recipe (so far).
Start: Preheat oven to 350 degrees.
Cake: Cream butter, Crisco and sugar until fluffy. Add egg yolks, one at a time, mixing well after each addition. Sift flour and baking soda together. Gradually add to creamed mixture, alternately with buttermilk. Add vanilla, coconut and nuts. Beat egg whites until stiff. Fold into batter. Pour into three 9-inch greased and lightly floured round cake pans. Bake at 350 degrees for 30-35 minutes. Frost with Italian Cream Cake Frosting.
Frosting: Blend butter and cream cheese with electric mixer. Add sugar and vanilla, and then beat. Add a little milk, if needed, for proper spreading consistency. Spread between layers, top and sides of cake. Devour!
- 1 pint fresh or frozen blueberries
- 1/2 can sliced peaches, draned
- 1 14-oz. can condensed milk
- 2 teaspoons grated lemon peel
- 3/4 cup plus 2 tablespoons cold butter or margarine
- 2 cups biscuit baking mix, divided
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped nuts (optional)
- vanilla ice cream
Start: Preheat oven to 325 degrees.
In a bowl, combine blueberries, peaches, condensed milk and lemon peel.
In a different, larger bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.
In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts if desired. Sprinkle over cobbler.
Bake 1 hour and 10 minutes (until golden), and serve warm with vanilla ice cream.
- 2 large heads garlic
- 1 teaspoon olive oil
- 4 pounds potatoes
- salt & pepper to taste
- 8 tablespoons (1 stick, EEK!) unsalted butter
- 1 1/2 cups heavy cream
Start: Preheat oven to 425 degrees.
Slice top 1/4 inch off garlic heads and discard. Coat heads with olive oil, wrap in aluminum foil. Bake until tender and golden (about 45 minutes). Remove from oven, let stand until cool enough to handle. Carefully peel garlic cloves, set aside.
Place potatoes in large stockpot, cover with cold, salted water. Bring to boil. Cook until very tender (about 12 minutes). Drain and mash.
Heat butter and cream in saucepan until butter has melted and cream feels hot. Pour over potatoes, season with salt and pepper, stir well to combine. Gently stir in roasted garlic cloves and serve.
NOTE: If preparing potatoes several hours before dinner, use only 2/3 of the heavy cream. A half an hour before serving, place potatoes in a heat resistant bowl, and set over a pan of barely simmering water. Warm, stirring occasionally until heated throughout. Just before serving, mix in the remaining cream.