Pumpkin Pie

• 2 eggs
• 16 oz. canned pumpkin
• ¼ C. honey or Agave syrup
• Pinch of salt
• 1/8 t. ginger
• 1/8 t. nutmeg
• 1/8 t. cloves
• 1-¼ C. evaporated milk or 1 cup heavy whipping cream
• 1 t. cinnamon

Pour into single pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 40-50 minutes.

For mini pumpkin pies:
Bake at 425 for 15 minutes and 350 for 10 minutes.

Creamed Onions

Another delicious Thanksgiving side-dish!

• 6 medium white onions
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup heavy cream
• 3/4 cup milk
• 1/8 teaspoon Cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Peel onions and chop. Cook in about 3/4 cup water until tender. Make white sauce. Melt butter in saucepan over medium low heat, then stir in flour; gradually add cream, stirring constantly until thickened and bubbly. Thin the sauce with milk and add seasonings. Pour white sauce over onions and mix well. Cover with cracker crumbs or broken potato chips and bake at 325° until bubbly.

Silky Squash

Source: Made by Hannah Maynard

This delicious Thanksgiving side-dish almost tastes like dessert with a slightly sweet and rich, nutty flavor.

• 1 butternut squash, peeled and chopped
• 1/4 cup heavy cream
• 1 teaspoon honey or maple syrup
• 1 teaspoon cinnamon
• several dashes nutmeg

Place chopped squash in pan with a little water. Let water come to a boil and test readiness of squash by poking it with a fork. Once it is soft all the way through, drain the water/juice off. (I usually save it to add to mashed potatoes or soups.) Move squash from pan to a food processor and blend until smooth. Add heavy cream, honey, cinnamon and nutmeg and blend until thoroughly mixed in. Serve warm.

Pumpkin Muffins

Source: Leanne H., from Deanna D.

If you love pumpkin and spices, this recipe will be a fall favorite!

• 1-1/2 cups flour
• 1/4 t. salt
• 1 t. cinnamon & allspice
• 3/4 t. baking powder
• 1 t. baking soda
• 1/2 cup nuts
• 2 eggs
• 1/3 cup oil (can also use melted butter but may take longer to bake)
• 1/4 cup Agave syrup (1-1/2 cups sugar)
• 1/2 t. vanilla flavoring
• 1 cup canned pumpkin

Combine dry and wet ingredients in separate bowls. Mix together and pour into muffin tin. Bake at 350 degrees for 20 minutes.

Yield: 12 muffins

Southern Cornbread Stuffing

Modified by Leanne H.

Soak:
6 C. broken cornbread
4 C. broken bread
4 C. stock (or 2 bouillon cubes with 4 cups water and 1 "tea" bag) Sidenote: Here in Holland our bouillon cubes are larger, so I think you would have to use 4 bouillon cubes for 4 cups of water. I use a herb-filled "tea" bag. I'm not sure if they have those in the States, but you could make this recipe without it.

Sauté:
1-½ C. chopped onion
1-½ C. chopped celery
1/3 C. oil

Combine all the above ingredients with:
4 eggs
¾ t. sage
¾ t. thyme
1-½ t. marjoram
8 t. parsley (dried) or 1/2 C. chopped fresh parsley
¾ t. white pepper

Add:
4 more C. stock (or 2 bullion cubes with 4 cups water) Sidenote: Once again, here in Holland our bouillon cubes are larger, so I think you would have to use 4 bouillon cubes for 4 cups of water.

Bake in shallow, lightly greased pan, uncovered, at 325 degrees F for 1 hour.
Yield: 12 cups

This recipe can be baked and frozen, and then defrosted and reheated without it becoming dry.

Old-Fashioned Bread Stuffing

• ¾ c. butter
• 3 c. chopped onions
• 1-½ t. marjoram leaves
• ¾ t. ground sage, thyme leaves
• ¼ t. pepper
• ½ t. salt
• 12 c. bread, cut into ½-inch cubes
• 2 c. chopped celery
• ½ c. chopped parsley

Melt ½ cup of the butter in frying pan. Add onions and cook till golden brown. Add remaining butter and spiced. Removed from heat. Combine all ingredients and toss till bread is moist.

Yield: 14 cups