Butternut Squash Recipe for Thanksgiving

3-4 butternut squash

1/2 cup sugar

1 tablespoon cinnamon

2 tablespoons brown sugar or molasses syrup

1/2 cup butter, melted

Bake 375 degrees for 20 minutes. Cut each squash in half scoop out seeds and discard. Remove stem, if any. Combine sugar, brown sugar or molasses syrup, and cinnamon. Brush each open half of squash with melted butter and then sprinkle on the sugar mixture. Return to oven and bake for another 20-25 minutes or until the inside flesh of squash is tender. Add more butter and sugar/molasses mix, if desired.

Corn Casserole

Cook time: 45 min.

1 box Jiffy cornbread mix

1 can sweet corn with liquid

1 can creamed style corn

1 cup sour cream

1/2 stick butter, melted

Combine all stuff in casserole dish. Stir to blend well. Bake at 400 degrees for 45 min. or until lightly browned.

Sweet Potato Casserole with Pecan Topping

3 lb. Sweet potatoes

2 large eggs

2 tb Sugar

1/2 ts ground nutmeg

1 tsp. vanilla

3/4 cup Orange juice

2 tb butter, melted

1 1/2 ts ground cinnamon

Topping:

1/2 cup All purpose flour

1/4 cup and 2 tablespoons brown sugar packed

1/2 ts ground cinnamon

1/4 cup butter

1/2 cup chopped pecans

For sweet potatoes: Preheat oven to 350F. Place 3 pounds sweet potatoes in baking pan and bake until all potatoes are tender, about 1 hour. Maintain oven temperature. Butter 8x8x2" square glass baking dish. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with salt and pepper. Spoon potatoes into prepared baking dish. For topping: Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Sprinkle pecans.

Bake Time: 45 min.

Sweet Potatoes Recipe

3 cups sweet potatoes
(bake 1 hr. at 375*)
1/4 cup brown sugar
1/2 cup tangerine or orange juice
salt
1/2 stick of butter
1 tsp. vanilla
2 beaten eggs
1/2 cup milk (or omit the milk)

Topping:
1/2 cup brown sugar
1 cup crushed cornflake crumbs
1 cup chopped pecans
1/2 cup self-rising flour
1/3 cup margarine or butter

Cook sweet potatoes and add the next seven ingredients. Mix well until lumps are out (mixer). Spread in a 9 x 11 casserole dish. Combine the next 5 ingredients on top of the sweet potatoes. Bake at 325-350* for 35 min.

Pumpkin Pie

2 eggs
1 cup brown sugar (light or dark. make sure there are no lumps.)
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 cup canned pumpkin
1/4 tsp. nutmeg
1/4 cup maple syrup

Heat oven to 425* Prepare one crust pastry. In mixing bowl, beat eggs slightly; mix in remaining ingredients and pour into pastry-lined pie pan. Cover edge with 2 - 3 in. strip of aluminum foil to prevent excessive browning. Bake 45 - 50 minutes or until knife inserted in center comes out clean. Cool. Serve.