Favorite Recipes for Thanksgiving


My mother-in-law use to bake this dish for my husband each year, I now carry on her traditions never having leftovers.

Baked Corn Pudding

INGREDIENTS:

1/2 cup sugar 3 tablespoons all-purpose flour 3 eggs 1 cup milk 1/4 cup butter, melted

1/2 teaspoon salt 1/2 teaspoon pepper 1 (15.25 ounce) can whole kernel corn, drained 1 (14.75 ounce) can cream- style corn

DIRECTIONS:

1.	In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.

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Another recipe that came from my MIL, she would make this for church or 42 nights.

Cherry Cheese Delight

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• FILLING:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 (21 ounce) cans cherry pie filling

DIRECTIONS

1. In a bowl, combine flour, pecans and brown sugar. With a fork, stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 18-20 minutes or until golden brown. Cool completely.
2. For filling, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

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I don't make Corn Fritters as often as my DH would like. I've found some ready made in the freezer section at WalMart now and then but they're never as good as the homemade.

CORN FRITTERS

INGREDIENTS

• 4 cups vegetable oil for deep-frying
• 1 cup cream-style corn
• 1 egg
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup maple flavored pancake syrup

DIRECTIONS

1. Heat oil in a deep fryer to 350 degrees F (175 degrees C).
2. In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.
3. Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.