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Lifestyles -

November 17, 2012

Thanksgiving traditions

Readers share their holiday recipes

Staff Report

Thanksgiving is a time of family, giving thanks and, of course, food.  Most years, we ask our readers to share their traditional Thanksgiving recipes.

Nancy Murphy, who owns Murphy House Bed and Breakfast in Oneonta, shared a recipe from which she has gotten many compliments from her guests, she said. 

”Since I prepare the pumpkin bread a day or two before, it is an easy breakfast to prepare for a crowd,” she said. “I usually offer real maple syrup with it, but most times the spiced whipped cream is all that my guests need to top it off. As different cooks make this recipe with their favorite pumpkin bread, individual touches (like nuts and dried fruit) will specialize it.”

PUMPKIN BREAD FRENCH TOAST

WITH SPICED WHIPPED CREAM

Ingredients: 

1 large loaf of your favorite pumpkin bread

4 large eggs

1 cup whole milk (or half-and-half)

2 tablespoons sugar

½ teaspoon vanilla extract

4 tablespoons butter, melted for griddle

For the topping:

1½ cups whipping cream

2 tablespoons sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Directions:

Cut the pumpkin bread into ½-inch slices. Leave out overnight to dry a bit.

Whisk together the eggs, milk, 2 tablespoons sugar and vanilla extract.

Dip the slices of pumpkin bread into the egg mixture. Cook each side about 2 minutes on a hot, buttered griddle.

To make the spiced whipped cream, whip all the remaining ingredients together with an electric mixer until stiff.

Serve the pumpkin bread french toast with spiced whipped cream on top.

———

Gelatin salads have been appearing on holiday tables for generations. 

Nancy Rasmussen of Oneonta shared her recipe.

SWEETHEART SALAD

Ingredients:

2 cups crushed pineapple

1 large container cream cheese (softened)

1½ tablespoon plain gelatin

¼ cup cold water

½ cup sugar

12 maraschino cherries (chopped)

2 tablespoons lemon juice

2 tablespoons cherry juice

½ pint heavy cream

Directions:

Add sugar to pineapple and beat. Add softened cream cheese to this and stir. Mix gelatin in water and add to mixture, add remaining ingredients except cream. Whip heavy cream and fold pineapple mixture into cream. Pour into greased molds.

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