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Lifestyles

November 17, 2012

Thanksgiving traditions

Readers share their holiday recipes

(Continued)

 

MAPLE COOKIES

This she called “surely one of our favorites, and healthy cookies, too.”

Ingredients: 

½ cup shortening

1 cup maple syrup

1 beaten egg

1½ cups flour

1 teaspoon salt

2 teaspoons baking soda

¼ cup milk

1½ cup oatmeal

½ cup raisins

½ cup chopped nuts

Directions: 

Beat shortening, maple syrup and egg until fluffy. Add salt and baking soda. Add milk and oatmeal. Mix well. Stir in raisins and nuts. Drop by spoonful on greased cookie sheets. Bake 15 minutes at 350 degrees or until done.  Add glaze of confectioner’s sugar and maple syrup once cool, if desired.

SWEET POTATO — NANCY’S PIE

Ingredients: 

1½ cups mashed sweet potatoes

1 cup milk

1 egg

¾ cup picked brown sugar

1 teaspoon cinnamon

1/8 teaspoon allspice

Directions: 

Mix thoroughly. Pour into a pie shell. Bake at 425 degrees for 15 minutes then at 375 for another 30 to 45 minutes until done.’

“This is our family’s favorite sweet potato pie,” Eckert said. “It’s nice served with a dollop of whipped cream or a scoop of vanilla ice cream.  

COLONIAL PUMPKIN PIE

Ingredients:

1½ cup canned or fresh pumpkin

1 cup brown or white sugar

½ teaspoon salt

1½ teaspoon ginger

1/8 teaspoon allspice

3 tablespoons molasses

3 eggs slightly beaten

1 cup evaporated milk

Directions:

Bake at 450 degrees for 40 to 45 minutes.

”This a very old recipe,” Eckert said, “one my mother always made. Nice flavor.” 

MOCK CHERRY PIE 

”Very special” is what Eckert called this recipe.

Ingredients:

1½ cup fresh or whole canned cranberries

1½ cup raisins

1½ cup sugar 

¾ cup water, divided

1 tablespoon cornstarch dissolved in ¼ cup water

1 tablespoon butter

1½ teaspoon vanilla

1 recipe for double piecrust

Directions:

Cook cranberries, raisins, sugar and ¾ cup water, until cranberries crack open. Add water and cornstarch mixture and continue to cook until thickened. Cool and flavor with butter and vanilla. Make piecrust. Pour fruit into prepared crust. Top with a lattice pie crust. Bake in 450 degree oven 10 minutes, then lower heat to 350 degrees and bake another 35 minutes or until crust is done.

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