THANKFUL THREAD DAY 1!

[Barbara Rodriguez, PhD]

I’m sharing my Great Aunt Barbara’s Candied Sweet Potatoes Recipe. You’ll need:

• 6 medium sweet potatoes
• 2 cups granulated sugar
• 1 cup light brown sugar
• 1 stick margarine (melted)
• 2 tablespoons flour
• 2 tablespoons orange or squeezed fresh oranges
• 1/4 cup water

Directions
Scrub potatoes well with brush and rinse thoroughly. Place in large pot, cover with water and cook potatoes until tender. Remove from stove and drain off water. Carefully lay potatoes on a baking sheet to prevent them from smashing and allow cooling for 15 minutes. Mix dry ingredients together in large bowl. Melt margarine and have this ready. Spray casserole dish with nonstick, gently peel first potato and begin covering bottom of pan. After the bottom is covered, layer with dry ingredient mixture. Sprinkle with orange juice and pour over margarine. Continue to layer with potatoes and dry ingredient mixture with juice and margarine. Make sure you finish the layer with the dry ingredients. Pour water over the finished layers to soften the sugar. Bake in preheated oven at 350 degrees for 45 minutes or until potatoes begin to candy. Important: Baste potatoes in their own juice about every 15 minutes or until done. This will prevent sugar on top from crystallizing.

Enjoy!

Barbara R.

Nicole Rice and Meghan Snow

[Meghan Snow]

Great Aunt Barbara! I love that.

[Barbara Rodriguez, PhD]

And naturally, I was named after her… thus “Barbara June.” It’s a southern thing😊.

Meghan Snow

[Nicole Rice]

@Barb This recipe from your Great Aunt Barbara sounds delicious!

[Barbara Rodriguez, PhD]

@ricen they are yummy to your tummy!

[Monica Martinez El Sheikh]

Thank you for sharing, Barbara! I feel that family recipes are always the best and anytime I make a family recipe, I can’t help thinking of all the happy memories. Thank you for sharing your family’s recipe with all of us.

[Kelly Williamson]

Thank you for sharing! I need to try this with the oranges, amazing!

[rrackleytamu-edu]

Dressing

• 8 tablespoons butter, (1 stick)
• 3 medium onion, chopped
• 4 stalks celery, chopped
• 1 1/2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 pieces toast, crumbled
• 1/2 cup milk
• 3 eggs, lightly beaten
• 2 to 2 1/2 cups chicken stock or broth
• 2 tablespoons butter

Instructions

• Preheat oven to 400 degrees.

• In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.

• Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

• Add sage, poultry seasoning, salt, and pepper to onion mixture.

• In a large bowl combine crumbled cornbread and toast.

• Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

• Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.

• Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.

• Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

• This reply was modified 9 months ago by  rrackleytamu-edu.

Meghan Snow

[Barbara Rodriguez, PhD]

Just the recipe I was looking for. I may try it versus picking the dressing up from Wholes Food 😂.

[wallacercpgmail-com]

What is the recipe for the cornbread? Is this whatever cornbread you want to use? Sounds delicious!

[Monica Martinez El Sheikh]

😍 Love it!

[Laurie Pendleton]

This is a favorite Thanksgiving Dessert. It’s pretty labor intensive but oh, so good on a chilly Thanksgiving day.

New England Hasty Pudding

Ingredients

• 4 large eggs
• 2 cups whole milk
• 2 cups half and half
• 1/2 cup granulated sugar
• 1/3 cup molasses
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup yellow cornmeal
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350F and butter a 2 qt casserole. Have a larger pan the casserole can fit into for a water bath for baking.
2. Crack the eggs into a medium bowl, whisk together, and set aside.
3. Pur the milk, half and half, sugar, molasses, ginger, nutmeg, and salt in a medium saucepan. Bring it just below the scalding point (not quite to a simmer), stirring almost constantly to dissolve and blend everything together.
4. When the mixture is hot but not boiling, sprinkle in the cornmeal while whisking. When all the cornmeal is incorporated, cook for 2 minutes, whisking constantly.
5. Pour about half of the hot cornmeal into the beaten eggs, whisking while you do this. Pour that mixture back into the saucepan while whisking.
6. Turn the heat down and cook the cornmeal for another 3 minutes (set a timer). Stir constantly, and don’t leave it…it will scorch.
7. Stir in the vanilla and turn the mixture into your prepared casserole. Set the dish in a larger pan and add very hot water to at least an inch depth or about half-way up the sides of your casserole.
8. Bake for 45 minutes.
9. Serve hot with vanilla ice cream.

Meghan Snow and Kelly Williamson

[Nicole Rice]

@lpendleton I have never tried this pudding, sounds interesting! 🍂

[Monica Martinez El Sheikh]

Hasty pudding!!! I’ve never made this but have had the pleasure of eating it before – wow. Thank you!