Mom's pumpkin chiffon pie...it's not t'giving without it!

About as ordinary as it gets…my mashed potatoes and cranberry sauce. Maybe a bit less ordinary but Ina G’s Spinach Gratin.

The two somewhat non-traditional items that have long been part of our family's Thanksgiving tradition are French Onion Soup as a starter and mushy peas as a dinner vegetable. My mushy peas recipe came to me one night as a dinner guest at a friend's house in a London suburb. The British tradition for the dish uses canned peas (horrors), I use frozen petit pois because they have a better flavor. I took friend's recipe and embellished it with my own touches, including sautéing onions in the pot before adding chicken broth and frozen peas before beginning a 90+ minute simmer step. The end result is delicious.

never heard of it. What's in it?

crushed pineapple (drained), eggs, sugar, melted butter, bread cubes, all mixed together and baked. my brothers-in-law all call me the pineapple lady. i don't dare show up to a gathering without it!

Creamed small white onions.

Simple bread stuffing (not pre-packaged, not overly seasoned).

Home made deep dish custard pie — delicious ice-cold the following morning.

(we usually have stuffed mushrooms, maybe shrimp cocktail), but I did not do the shopping and I suspect they did not get put onto the cart.)

I make a family heirloom side dish out of chopped fresh cranberries, pineapple, cherries, dates and pecans that is a must-have at Thanksgiving and Christmas.

I make my own stuffing. Dried cubed white bread/diced bacon/onion/celery/sage. It's a hit!

I was planning on making crabapple relish, but my trees aren't fruiting yet.

Creamed onions for me too. The oniony white sauce is delicious as it oozes onto everything else on a Thanksgiving plate. I've had them every Thanksgiving for my entire life. Unfortunately, I haven't been able to find small white boiling onions in Oregon so I have to use pearl onions and they are more work to peel, with a smaller yield. Creamed onions go equally well with pork and roast beef but I only do them for Thanksgiving because of the labor, so that makes them very special.

Ninapearl, I first tried a pineapple casserole after reading about it on this forum. I think it was Glenda who shared the recipe. It's a little different than yours.

https://www.southernliving.com/recipes/pineapple-casserole-recipe

There is a special turnip that only grows where we live - not a purple top turnip. It's sweeter and milder. Our Thanksgiving dinner always includes scalloped turnips and oyster dressing.

@Ninapearl, would you please post your recipe for Scalloped Pineapple. I might like to prepare that rather than Glenda's pineapple casserole. Here is the recipe for Glenda's.

Glenda’s Pineapple Casserole

glenda_al@gardenweb

Caution: grate your own cheese, do NOT use preshredded, as it does not melt right with the pineapple. I always double the recipe. it's good hot or cold. When I first started making the recipe (many, many years ago), and my son was still at home, I caught him standing with the refrigerator door open, eating it right out of the bowl. You can make ahead of time and take out of refrig and let it sit a while on counter before baking Add the crackers before baking

my recipe came from the B'ham News Cookbook that my son gave me almost 30 years ago. I also use the hashbrown casserole from the same cookbook.

If you want to put it in two 2 quart casseroles, double for each casserole.

To ensure that you get equal amts of everything in each casserole, ME, I'd make it twice, doubled.

It doesn't take that much time to put together except for the grating of the cheese. I use my food processor to grate the cheese.

REMEMBER: no preshredded

1 (20-ounce) can pineapple chunks, drain, keep juice

1/2 cup sugar recommend reducing sugar to 2 T for a sidedish CindyMac@gardenweb

3 Tbsp all-purpose flour

1 cup shredded Cheddar cheese

1/4 cup butter or margarine, melted

1/2 cup crushed Ritz crackers

Drain pineapple, save 3 Tbsp of juice.

Combine sugar and flour with 3 Tbl pineapple juice. Add cheese, pineapple. Mix well. Put in greased 8 x 8-inch baking dis).

Mix crushed crackers and melted butter together; sprinkle over pineapple mixture. Bake for 25 minutes at 350 degrees F. or until bubbley

patti43

I tried two other recipes before Glenda posted hers and, believe me, hers is the best. You will need to double it for a family dinner, though. Shoot, I double it when there's only the two of us!! Yum!

pianolady2008

I've tried lots of pineapple casserole recipes over the years but once I tried Glenda's I've only used it!! It's delicious!!!!!!

nodakgal

Glenda's pineapple casserole is fantastic. We are having it on our Easter table. I've made it so many times I've lost count.

breenthumb

I think Glenda's would have to be tripled to go in a 9x13 too. I tried it for the first time a couple weeks ago and that was the first time DH ever really liked a dessert. I doubled it (to use the whole 8oz. block of cheddar) and it seemed to fit just right in a 12x7x2 Corning pan. Just the two of us and it didn't last long.

hallngarden

Glenda, I made your recipe for a family get together. I have made this several times. My family thinks you are a part of our family. Whenever we plan, first thing I hear is bring Glenda's pineapple casserole. I make this recipe at least once a month. You are very popular with my family. So you know it will be on the table Sunday.

Photo of Glenda’s cookbook her son gave to her 30 or more years ago. AS 4-9-2016

Pumpkin soup made with turkey stock, gruyere cheese and thyme.

@WalnutCreek Zone 7b/8a

1-1/4 C sugar

2/3 C melted butter (not margarine)

3 beaten eggs

1- 20 oz. can of crushed pineapple, drained

4 C bread cubes (i always use at least twice that)

combine all of this, pour into 13x9 pan (i always use the aluminum throwaway ones)

bake at 350° for 45 minutes or until the top is golden brown

the pineapple casserole sounds interesting, i LOVE anything with cheese, may have to try that for Christmas.

I agree with reducing the sugar in Glenda's. There's plenty of sweetness already in the pineapple.

I have made the pineapple casserole at Easter. Goes well with ham but honestly its like having dessert with dinner.

As for specialities, I stick with the basics. Mom always made cole slaw.

I just finished putting my corn casserole together. I’ll bake it in the morning before heading over to our family gethering. Our grandkids love it, ourmoldest especially asked for it always. His new wife texted me and asked for the recipe a few days aho formtheir first ’friendsgiving’ with their new Dallas friends they hosted Saturday night. She texted Sunday and said it was a big hit. Made me smile.

The other just came out of the oven. It’s my Brown Butter Bourbon pecan pie with all-butter crust. The bourbon can be omitted (there isn’t much) but oh boy I can’t wait to have a slice.

No cooking this Thanksgiving. But Glenda's Pineapple Casserole was a "must have" for all holidays!

Now my daughter makes it!

I am making Elmer's cranberry sauce with pears.

Brown Sugar Pie!!

We always have creamed spinach (recipe from The Joy of Cooking) and mashed yams with Grand Marnier-no recipe, but plenty of butter, brown sugar, and fresh orange juice and zest. And Grand Marnier!

Grand Marnier in mashed yams? I am going to try that soon!

@ninapearl, thank you so much for your pineapple casserole recipe. It is much simpler than Glenda's. Gosh, I am really into doing simple this year; again, thank you.

@Zalco/bring back Sophie!, don't know how how missed that recipe for cranberry sauce with pears. I love, love, love pears. Woould you mind posting the recipe, please.

That scalloped pineapple recipe looks very similar to my great aunt's pineapple dressing she always made with roast duck - very buttery and sweet and delicious. I hadn't thought about that in years 🙂

My holiday specials are pretty much the basics, but with my own twist on spices and flavorings - all totally from scratch and organic if possible.

I must have cranberry/orange sauce, which is basic cooked cranberries with a finely chopped whole sweet orange added. I make a savory herb and spice blend to coat the roast turkey inside and out, which makes a dark and flavorful gravy, and almost always make homemade honey butter yeast rolls. Another standard is sweet potatoes roasted with orange, ginger and maple syrup.

I've always been the pie provider for holidays too. This year it's just a single apple raisin pie, since there are only 3 of us.

And this year I got an organic turkey for a change, since it was the smallest bird they had - only 13# - we'll be enjoying leftovers for awhile, for sure 😄

@Fun2BHere

You stated:

"I make a family heirloom side dish out of chopped fresh cranberries, pineapple, cherries, dates and pecans that is a must-have at Thanksgiving and Christmas."

I tried to quit thinking about that magnificent sounding mixture but just could not. Is there anyway you could put me out of my misery and post the recipe, please.

I try not to make the same thing twice. But everybody always asks me for my sweet potato casserole that is topped with pecans for Thanksgiving. Most people didn't know I was going to be there today, and seemed a little disappointed I didn't have my sweet potatoes. Actually, someone did fuss at me. This is what I brought, and everybody raved about. I was almost forgiven for not bringing my sweet potato casserole with pecans on top 🙄

Recipe for pumpkin muffins (my modification, was pepitas and crystallized ginger on top)

@WalnutCreek Zone 7b/8a, I’ll be happy to share. My cookbooks are all packed away right now, though, and since I’m always making it in different batch sizes appropriate for the size of the gathering, I don’t have the recipe memorized. I’ll put a reminder on my calendar to post it when I have access to the recipe again. This is what my house looks like today.

Many years ago, as I thoroughly dislike canned cranberry sauce, I found a recipe for Cranberry-Orange Compote, which basically uses fresh cranberries lightly cooked in fresh squeezed orange juice, a bit of sugar, a little water and with nice large fresh orange zest stirred in. Anyone I’ve served it to every Thanksgiving and Christmas since loves it. And, I actually make a holiday coffee cake with it, too.

Walnut, I just saw this. I will post Elmer's recipe later this afternoon.

@Fun2BHere and @Zalco/bring back Sophie!, I so appreciate you both being willing to share and look forward to receiving the recipes.

@Fun2BHere, you sure have a live-in mess on your hands. Even when everything is covered, that dust just spreads everywhere. Hope it will be done soon.

I am also waiting patiently for those recipes!

@LynnNM, I would love to have your recipe for the Cranberry-Orange Compote, Will you please post.

Sure!

Lynn's Cranberry-Orange Compote

Ingredients:

1 12-ounce bag of fresh cranberries

1/2 cup orange juice (fresh-squeezed is best)

1/2 cup water

3/4 cup sugar (or Erythritol, your choice)

Zest from one large orange (I use the large zest size)

Pinch of salt

Directions:

1) Bring the orange juice, water and sugar to a boil inn a medium saucepan.

2) Stir in your cranberries and all but about 1 teaspoon of your orange zest, as well as the salt.

3) Reduce heat to a medium-low and simmer gently for about 10 minutes, or until most of the cranberries have burst. Stop there, do not overcook! . . .

4) Transfer to a serving bowl, sprinkle with the reserved orange zest. Cover and chill until serving.

* I don't recall where I got this recipe, but it was at least 20 years ago.

That's pretty much the same ingredients I use in my cranberry/orange sauce, except I'm lazy and just chop up the whole orange, juice and all 🙂

I simmer it awhile and mash it a bit too.

Same here. Mine is very similar except for I use dates in it instead of sugar. The dates just melt right into the sauce. Yes to the lazy method with the orange. :-).

@LynnNM, thank you so much for the compote recipe. I love cranberry and orange mixed; the flavor is just great. Before I retired, i used to buy an orange-cranberry scone once a week at work and savored every bite.

Would you mind sharing your coffee cake recipe you make with the compote, please. I don't make scones, but can make coffee cake. TIA.

@yeonassky, your use of dates sounds good, too. About how many dates, please? Or your recipe. TIA

@Zalco/bring back Sophie!, I know I am just overlooking it, but I cannot find your post with the recipe for Elmer's cranberry sauce with pears. Would you mind sending it again or direct me to where it is, please. TIA

I always get asked for triple ginger gingerbread with lemon hard sauce. I make several small loaves of the cake for gift giving and the house smells so good for days.

Hi. Thanks for asking.

My recipe reads pretty much exactly as Lynn's compote one. The only thing I do differently is used a whole orange chopped up and the zest of the skin.

Then for the dates I use about 4 to 8 dates depending on how sweet I want it. Of course you could use more or less depending on the level of sweetness you like. I do like the tartness of the cranberries to come through and the zing of the zest as well so make sure not to add too much sweetness.

I use medjool dates but I'm sure other types are fine too. I chop them up a bit and then stir them in and stir them well until they're pretty much melted. My family loves the cranberry sauce and claim it doesn't taste any different. I think it does. I think it's a little smoother and I don't know more caramely almost. Shrug.

Rachel ray had a recipe for bourbon pecan smashed sweet potatoes that's delish...the grand marnier reminded me of it.

Maybe Elmer could post his/her recipe. It sounds wonderful. Please, Elmer?

Elmer J Fudd

6 years agolast modified: 6 years ago

For a 12 oz package of fresh cranberries, cook the normal way (I always reduce the sugar by about one-third because I don't like it too sweet) but while doing so add 1 tablespoon grated fresh ginger and two pears, cubed into medium small pieces and optionally, a dash (1/4 teaspoon) cinnamon. It's delish.

”i always reduce the sugar by about 1/3”. You didn’t’ give a starting amount. How much is the original, please?

I assume he meant by the recipe on bags of cranberries.

Cranberry Sauce with Pears and Fresh Ginger (Elmer’s recipe)

If using frozen cranberries, do not thaw. Just pick through them and add 2 minutes to the cooking time.

¾ cup water

1 cup sugar (3/4 cup recommended)

1 tbsp grated fresh ginger

¼ tsp ground cinnamon

¼ tsp salt

12 oz bag cranberries, picked through

2 medium ripe pears, peeled, cored and cut into ½” pieces

Bring water, sugar, ginger, cinnamon and salt to boil in a medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears, return to boil. Reduce heat to medium, simmer until sauce has slightly thickened and about 2/3 of berries have popped open, about 5 minutes.

Transfer to nonreactive bowl and let get to room temperature before serving. Can be covered and refrigerated for about 7 days. Allow to return to room temperature before serving.

Look on the back of the fresh cranberry pack for the starting amount.

I do NOT make this recipe. I just found it for those who wanted it.

The one I make is the original.

Ocean Spray Whole Berry Cranberry Sauce

1 cup sugar

1 cup water

1 12oz package Fresh Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to a boil, add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room tempererature. Refrigerate until serving time.

This keeps well in the refrigerator for a month or so.

You can use other brands of fresh cranberries.

The cranberries are so tart, they NEED the entire cup of sugar. I do not like anything else in my cranberries. No apple, orange, alcohol, spices, etc. If you do, that is fine, I will not argue, but it is not cranberry sauce to me.

French Canadian Onion Soup. I make it once a year for Christmas Eve.

" How much is the original, please? "

" I assume he meant by the recipe on bags of cranberries. "

Thanks to Sherry and stacey for sharing the recipe I once posted here.

Even for the basic cooking version for fresh cranberries, I think one cup of sugar per package is too much. That's why I reduce it. You can try the reduced amount and then taste it when done cooking but still hot. If you find it needs a bit more sugar, you could sprinkle more in and stir - it will dissolve if the cranberry mixture is hot.

I never shy away from credit (or blame) but to be honest, I got this recipe for pear and ginger flavored cranberry sauce from Cooks Illustrated.

WalnutCreek: as you requested, here's the recipe for my Cranberry-Orange Coffee Cake. This is the only pic I could find of it, sorry!

LYNN'S CRANBERRY-ORANGE COFFEE CAKE

INGREDIENTS:

• 1 cup almond flour
• 1/4 cup regular all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 3 eggs, beaten
• 4 tablespoons butter, melted and cooled a bit (I use Smart Balance, though)
• 2 tablespoons honey or blue agave syrup
• 1 teaspoon almond extract
• 1/2 cup of my cranberry-orange compote, at room temp

DIRECTIONS:

1. Preheat oven to 375-degrees. Butter or grease a glass pie plate.
2. In a mixing bowl, mix together all of the dry ingredients.
3. In a smallish bowl, beat the eggs and then stir in the melted butter, the honey and the almond extract. Stir well.
4. Pour the wet ingredients into the dry and gently stir to combine. Spoon batter into your prepared pie plate.
5. Using a teaspoon, gently drop spoonfuls of the cranberry-orange compote all over the coffee cake batter. The batter will be too soft to allow you to spread the compote out, so take your time to keep it fairly even.
6. Bake in your preheated 375-degree oven for approximately 30 minutes. The cake will be golden and it's edges should be browning and pulling away from the edge a tiny bit.
7. Serve warm or at room temp. Store leftovers, covered, in the fridge.

** Please note that baking times may vary a bit, as I'm at an altitude here of 6,000 feet.