Readers share Thanksgiving recipes

Readers mailed us scraps of paper with hand-scrawled recipes. They shared funny stories and photos of their Thanksgiving preparations.

Inside, you’ll find the best of the family favorite recipes that readers shared with us. We skipped the duplicate recipes for the most part, and we tried to select recipes that either seemed as if they would earn a spotlight at the Thanksgiving table or would become one of those tried-and-true recipes that would fit into anybody’s Thanksgiving dinner.

Readers sent endearing stories with their recipes. Others shared family history. Liza Morado of Tacoma, for instance, shared a recipe for syllabub, an unusual whipped cream dessert fortified with wine. We’d never heard of it, but Morado provided some fascinating background about the Pilgrim-era dessert she serves to her family in French demitasse cups. Kathy Crowley of Tacoma also shared a lovely family story about her mother’s crescent rolls, “My mother, Monica, made these rolls every Thanksgiving. I have continued the tradition and now make them every Thanksgiving with my four grandchildren. My two sisters also share in the tradition since they too make them for their families.” She sent along a photo of her grandchildren making the rolls in her kitchen.

When it comes to trying a new recipe on Thanksgiving, a few words of caution. Read the recipes carefully to make sure you understand the directions. Some recipes require advance work a few days before serving. Also, it’s risky to debut a first-try recipe on Thanksgiving day, unless you are feeding guests who have a high threshold for recipe blunders. Rather than wing it, try making the recipe a few days before Thanksgiving as a test run to see if the dish turns out the way you expected.

Sue Kidd: 253-597-8270 |


Pumpkin Pie Dip

1 package neufchatel cheese, softened

1-3/4 cups powdered sugar

1 (15-ounce) can pumpkin pie filling

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 squeeze of a fresh lemon

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, cinnamon, squeeze of lemon and ginger, beating well. Cover and chill in the fridge for a few hours or overnight. Looks best when served in a hollowed out pumpkin on a bed of fall leaves. Dip can be garnished with cinnamon sticks or anise stars. Serve dip with graham cracker sticks, apple slices or ginger snaps.

Source: Kim Ochs, Tacoma

Grandma Martin’s Shrimp Cocktail

2 cups ketchup

1/2 cup lemon juice

1 teaspoon Tabasco Sauce (or to taste)

2 teaspoons prepared horseradish (or to taste)

1 tablespoon worcestershire sauce

1 bunch green onions, finely chopped

2-3 stalks celery, finely diced

1 to 1-1/2 pounds peeled, cleaned shrimp

Mix everything together the night before and refrigerate. If you’re feeding a big crowd, serve in tiny Dixie cups over shredded lettuce.

Source: LuAnn Lukens, Tacoma

Zucchini Appetizers

Yield: About 4 dozen

3 cups zucchini, thinly sliced or grated

1 cup biscuit baking mix

1/2 cup onion, finely chopped

1/2 cup Parmesan cheese, grated

2 tablespoons parsley, snipped

1/2 teaspoon salt

1/2 teaspoon seasoning salt

1/2 teaspoon Italian seasoning

Dash of pepper

1 clove garlic, finely minced

1/2 cup vegetable oil

4 eggs, slightly beaten

Heat oven to 350 degrees. Grease an oblong pan that is at least 9 by 13 inches. Mix all ingredients thoroughly. Pour into pan. Bake until golden brown, about 25 minutes. Cut into squares. Serve warm as appetizers.

Source: Jean Leombruno, Lakewood

Stuffed Cherry Tomatoes

Two 1 pint baskets cherry tomatoes

3/4 cup crumbled Blue cheese

3 ounces nonfat cream cheese

2 teaspoons minced fresh thyme, or 1 teaspoon dried

Fresh thyme sprigs (optional)

Slice 1/4 inch off each tomato bottom, reserving the slices.

In a small bowl, combine the cheeses and thyme. Dab about 1/2 teaspoon of the mixture on each tomato. Cover the cheese mixture with the tomato slices, if desired. Arrange the tomatoes upside-down (the dimples on the stem end will keep them upright) on a large serving tray and garnish with thyme sprigs (if using).

Serve at once, or refrigerate, covered, up to two hours (let stand at room temperature 30 minutes before serving).

Source: Liza Morado, Tacoma


Monica’s Crescent Rolls

Yield: Makes 32 rolls

2 packages dry yeast

3/4 warm water (105-115 degrees)

1/2 cup sugar

1 teaspoon salt

1/2 cup butter, softened

2 eggs (beaten)

4 cups flour

Melted butter for brushing, amount as desired

Dissolve yeast in water. Add sugar, salt, softened butter, eggs, and 2 cups of flour. Beat until smooth. Add the rest of the flour and mix until smooth. Scrape dough from side of bowl. Grease the top of the dough with butter, cover. Let rise in warm place until double, usually 1-1/2 to 2 hours. Divide dough in half; roll each half into a 12-inch circle. Brush with melted butter and cut each round into 16 wedges. Roll each wedge from the wide end towards the point. Place rolls, with point under on greased baking sheet. Cover, let rise until double, about 1 hour. Heat oven to 400. Bake 12-15 minutes or until brown. Immediately brush with butter.

Recipe adapted from an old Betty Crocker cookbook.

Source: Kathy Crowley, Tacoma

Buttermilk Biscuits

Yield: Makes 9 biscuits

1 cup whole wheat flour

1 cup white flour

1 tablespoon sugar

2 teaspoons baking powder

14 teaspoon baking soda

1 teaspoon salt

12 cup shortening

3/4 cup buttermilk

Chopped green onions, chopped sweet peppers, or other flavorings (optional).

Combine all dry ingredients. Cut shortening in with pastry blender until mixture resembles small crumbs, add buttermilk and mix well. Form into about 9 biscuits, about 1-inch thick, and bake on cookie sheet at 400 degrees for 10 to 15 minutes.

Source: Ken Levine, Steilacoom

Dilly Bread

Yield: 1 loaf

1 package yeast

1/4 cup warm water

1 cup cottage cheese

2 tablespoons sugar

1 tablespoon minced onion

1 tablespoon butter

2 tablespoons dill seeds

1 teaspoon salt

1/4 teaspoon baking soda

1 egg

2-1/4 to 2 1/2 cups flour

Dissolve 1 package of dried yeast in 1/4 cup warm water. Combine cottage cheese, sugar, onion, butter, dill seeds, salt and baking soda in a sauce pan and heat just until lukewarm. Remove from burner. Add yeast mixture plus 1 well-beaten egg. Add 2-1/4 to 2-1/2 cup flour. Stir well.

Cover; let rise until double. Punch down, then put in well-greased 8-inch casserole. Let rise 25 minutes. Bake at 350 degrees for 35-40 minutes. Remove from oven; let stand for 5 minutes; remove from casserole and brush with butter and sprinkle with a little salt.

Source: Roberta Chapman, Tacoma

Prize Dinner Rolls

1-1/2 cups water, lukewarm

1 package (or 1 tablespoon), dry yeast

5 tablespoons sugar

1 teaspoon salt

1 egg, beaten

2 cups flour, plus 1-1/2 cups flour

5 tablespoons melted shortening, or oil

Combine warm water with yeast, add sugar and salt and let sit for 5 minutes. Stir together egg, 2 cups flour and melted shortening or oil. Add additional 1-1/2 cups flour and combine. Let rise until doubled in size, then punch down. May be stored in refrigerator or turned into rolls.

Knead dough on floured board. If dough is sticky, knead in more flour until the dough is pliable. Divide into two equal portions and roll each portion into a circle about 1/3 inch thick. Spread melted butter onto circles and cut into triangle shapes. Roll into butter horns, or crescent shapes. Place on lightly greased baking sheet and let rise until double in size. Bake in 350 degree oven for 18-20 minutes.

Source: Gwen Fletcher, Puyallup

Crunch Rolls

Yield: Makes 16

1 package active dry yeast

1/4 cup warm water (105-115 degrees)

1 cup milk, scalded

1/2 cup shortening

1/4 cup sugar

1 teaspoon salt

1 cup rolled oats (quick or old-fashioned, uncooked)

1 egg

1 egg yolk

2-1/2 cups sifted all-purpose flour

For the topping:

1 egg white, slightly beaten

14 cup rolled oats (quick or old fashioned, uncooked)

14 teaspoon salt

For the topping: Combine oats and salt in small bowl. Crush slightly with mallet or bottom of small glass.

For dough: soften yeast in warm water. Pour scalded milk over shortening, sugar and salt. Cool to lukewarm. Stir in oats. Add egg, egg yolk and softened yeast. Stir in flour; beat well. Cover; let rise in warm place until double in size, about 1 hour. Punch down the dough, and divide in half. Shape each half evenly into eight round balls. Balls should be big enough to fill a muffin tin halfway. Grease muffin pan and fill each muffin tin. Cover: let rise in warm place until double in size, about 30 minutes. Brush tops lightly with egg white, sprinkle with topping. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

Source: Elise Hoit, Buckley


California Sweet Potato Bake

6 medium sweet potatoes

1/4 teaspoon salt

1/2 cup brown sugar

1 tablespoon cornstarch

1/2 cup seedless raisins

1 cup orange juice

1/4 cup butter

1/4 cup chopped walnuts

1 teaspoon shredded orange peel

Cook potatoes in boiling salted water until tender (or in the microwave); drain, peel and cut in several pieces. Arrange in a shallow baking dish. Sprinkle lightly with salt.

Mix brown sugar, cornstarch, and the raisins. Heat orange juice over medium heat, bringing quickly to a boil. Stir in cornstarch-sugar-raisin mixture. Add remaining ingredients, stir until incorporated and then pour over potatoes. Bake uncovered for 20 minutes at 350 degrees.

Phyllis Overman, University Place

Whipped Sweet Potatoes

1 large can yams

1 stick butter

1 cup marshmallow whip

3 tablespoons orange juice

Marshmallows for topping

Preheat oven to 375 degrees. Over medium heat, cook yams in their juice until they are red-hot. Drain and add other ingredients, except for marshmallows. Whip together with electric mixer. Pour into baking dish and top with marshmallows. Bake in oven at 375 degrees until bubbly and marshmallow topping is slightly brown.

Source: Jeri Durham, Puyallup

Yam And Apple Casserole

2 medium Granny Smith apples, peeled and seeded

2 (16-ounce) cans of yams, drained

1 stick butter, melted

1/2 cup dark corn syrup

1/3 cup plus 2 tablespoons firmly packed light brown sugar

2 tablespoons dry sherry

1/2 to 1 teaspoon cinnamon

1/8 teaspoon salt

Grease a 10-inch round gratin dish or deep pie plate. Use center placement of rack in oven. Heat oven to 350 degrees.

Slice apples, thinly, set aside. Combine yams, 6 tablespoons melted butter, corn syrup, brown sugar, sherry, cinnamon and salt, and puree until smooth in a food processor.

Spread half of the yam mixture into the prepared dish. Arrange half of the apples slices over the yams, overlapping evenly. Repeat layers. Brush top of the apple slices with remaining 2 tablespoons of melted butter. Bake until apples are tender (but not mushy) and mixture is heated through. 30 minutes at least. Can be assembled at least two days ahead if covered and refrigerated. Bring to room temperature before baking.

Source: Joyce Wenk, Gig Harbor

Sweet Potato Pot Stickers

Yield: Serves 6-8 as appetizer

2 large sweet potatoes, peeled and cut up into chunks (orange or white variety)

1/2 red onion, finely chopped

4 tablespoons garlic, minced

1-1/2 cups crimini mushrooms, finely chopped

1 tablespoon Sriracha chile paste, or to taste

1 handful chopped cilantro

Oil for saute

1 (12-ounce) package round wraps (or square)

14 cup rice wine vinegar

14 cup soy sauce

1 teaspoon chile paste

For the dipping sauce: Mix 1/4 cup rice vinegar with 1/4 cup soy sauce. Add 1 teaspoon chile paste or red pepper flakes if desired.

For the filling: Peel and chop your sweet potatoes. The smaller the chunks, the faster they cook. Bring a large pot of salted water to boil. Add sweet potatoes and cook until you can mash one with the back of your fork. Drain, and mash.

Meanwhile, chop red onion, garlic, cilantro and mushrooms. Heat a few teaspoons oil over medium in a skillet and add onion, cook for 5 minutes. Add mushroom, garlic, cilantro and chile paste (note: 1 tablespoon will make it very spicy, use less if desired). Cook until mushrooms are tender. Once onion mixture is cooked, remove from heat and stir into mashed sweet potatoes until thoroughly combined. Wipe out skillet.

To assemble the pot stickers: Have a cup of water handy. Start with one heaping teaspoon of the sweet potato filling centered on one wrap. Moisten the edge of the round wrapper with your finger dipped in the glass of water. Fold in half to make a crescent shape and press down edge to seal the pot sticker. You can make little pleats as you go. Set them on a plate as you make the rest. Don’t let the stickers touch.

To cook: Add 1/2 cup water to a non-stick pan set over medium heat and cover with lid. Steam for 7-10 minutes, or until water is nearly evaporated. (Alternately, you can boil in large pot of water for 7 minutes, and then drain.)

Once water in pan has evaporated, add another teaspoon or two of oil to pan and brown a little more. This is to help release them from the pan. Do not turn over pot stickers. Serve with your dipping sauce.

Source: Jennevieve Schlemmer, Tacoma

Southwest Sweet Potato Gratin

Serves 6 -8

For the gratin:

1 teaspoon oil

1 clove garlic, minced

2 tablespoons lime juice

1-1/2 teaspoons lime zest

2 tablespoons fresh cilantro, chopped

2-1/2 cups coconut milk (regular or light)

1/2 teaspoon dried thyme

1-1/2 teaspoons salt

1/2 teaspoon pepper

4 cups sweet potatoes (about 1-1/2 pounds) peeled and thinly sliced

1 cup cooked rice (I use basmati)

1 (15-ounce) can black beans, drained

1 1/2 cups fresh spinach, cleaned, de-stemmed and finely chopped

For the topping:

34 cup cornmeal

1 tablespoon vegetable oil

1/2 teaspoon dried thyme

1/4 teaspoon cumin

1/4 teaspoon salt

Preheat oven to 350, and lightly oil the baking dish. Combine garlic, lime juice, lime zest, thyme, seasonings, and coconut milk in a medium bowl, and pour a third of it into the baking dish.

Spread half of the sweet potatoes in the dish, then half of the rice, beans, and then spinach. Pour another third of the coconut milk mixture on top, followed by the rest of the sweet potatoes, rice, beans, and spinach. Top with the rest of the coconut milk.

Mix cornmeal, oil, thyme, cumin, and salt and sprinkle over the gratin.

Bake for 30 minutes, rotate gratin, and then bake another 30 minutes until the topping is golden and the sweet potatoes are tender. Remove from oven and let sit for five minutes, until any remaining liquid has been absorbed.

Source: Ann Meersman, Tacoma


Cranberry-Pineapple Relish

1 (12-ounce) package fresh cranberries

1-12 cups fresh pineapple, chopped

34 cup sugar

14 cup grapefruit juice

1 tablespoon orange liqueur, Cointreau or Grand Marnier

In a food processor, chop cranberries, pineapple and sugar with a few quick on and off pulses, until the mixture is evenly chopped. Do not over process. Pour into bowl. Add juice and liqueur. Store in refrigerator, will keep for several weeks but it won’t last that long.

Source: Marcia Harbaugh, Shelton

Cranberry Applesauce

1 (12-ounce) bag of fresh cranberries

2 large (or 3 medium) Granny Smith Apples, peeled, cored and cut into chunks

1 cup orange juice

Pinch salt

3 inch stick of cinnamon

1/2 package of unflavored Knox gelatin

1 cup sugar

Fresh grated nutmeg

1/2 teaspoon ground cinnamon

In a heavy saucepan, combine the cranberries, apples, orange juice, cinnamon stick and a pinch of salt. Bring all to boil over moderate heat, stirring frequently. Simmer the mixture until the apples are tender, about 10 minutes. While the mixture is cooking, in a small bowl, sprinkle the gelatin over two tablespoons cold water and let it soften. Remove the pan from the heat and discard the cinnamon stick. Add the ground cinnamon and grated nutmeg. Stir the softened gelatin and the sugar into mixture and stir until dissolved. Transfer to serving bowl and let cool.

Source: Joyce Wenk, Gig Harbor

Cranberry Salad

2 cups fresh cranberries

1 large apple, cored but not pared

1 large orange (remove 1/2 of the rind)

1 cup finely chopped celery

1-1/2 cups sugar

1 large (6-ounce) lemon or raspberry Jell-O

1-1/2 cups boiling water

1/2 cup walnuts or pecans

Grind together cranberries, apple and orange in a food processor. Add celery and sugar. Let stand at room temperature as Jell-O begins to set. Mix together the Jell-O with boiling water. When the Jell-O reaches the consistency of egg whites, mix together with the fruit and celery mixture. Add walnuts or pecans. Pour into mold or serving dish and chill until ready to serve.

Source: Laura Nicholson, Parkland

Cranberry Horseradish Relish

2 cups raw cranberries

1/2 cup sugar

1/4 cup horseradish, prepared

About 3 tablespoons water

Combine all ingredients and let sit in fridge for at least one day before using. Will keep for five days in fridge. If desired, cranberries can be blended with horseradish to make a fine relish.

Source: Clara Grace Teague, Tumwater


Brussels Sprouts With Radishes

1 pound Brussels Sprouts

1 bunch radishes

2 tablespoons butter

Freshly grated lemon zest

Peel and trim Brussels sprouts and trim radishes. Steam Brussels sprouts and radishes in a steaming insert set over a pan of boiling water, or in a vegetable steam until tender. Toss with butter and freshly grated lemon zest just before serving. Salt and pepper to taste.

Source: Ken Adney, Olympia

Roast Vegetable Medley

Yield: Serves 10-15

2 yams, peeled

4 red potatoes – quartered

1/2 pound broccoli, cut in flowers with stems

1/3 medium cauliflower

3 medium carrots

2 ribs celery

10 Brussels sprouts, halved

1 medium onion peeled and quartered

Olive oil

Season with salt, pepper, Johnny’s, garlic powder and lemon pepper, to taste.

Cut vegetables in large pieces, the size of a golf ball or so. Place all in a large bowl. Drizzle with olive oil and toss. Season with salt, pepper, Johnny’s, garlic powder and lemon pepper. Toss to coat.

Transfer vegetables to an oven-safe dish, a 9-by-13 glass casserole or a roaster pan. You may need two pans for this batch, depending on the size of your pan.

Lightly cover with foil, bake in 350 degree oven for 20-30 minutes.

Source: Teresa Hickam, Edgewood

Scalloped Corn

2 cans cream corn

Rinse cans out with about 1/4 can of milk

2 whole eggs

2 tablespoons butter or margarine

1 cup cracker crumbs

Salt and pepper

Mix cans of corn with the 1/4 can of milk and eggs, then put in a 9-by-13 (glass) cake pan coated with cooking spray. Put about 2 tablespoons of butter or margarine on top of mixed up corn and cover with crumbled crackers on top. Put in oven at 350 degrees for about 45 minutes or until brown and corn is solid.

Source: DeVonne Bronson, Puyallup

Apple Cider Carrots

Yield: Serves 8

2 pounds medium carrots, about 12, peeled and cut into 1/2 inch slices

1 cup apple cider

1 tablespoon cider vinegar

2 tablespoons unsalted butter, cut into pieces

1/2 cup water

3/4 teaspoon salt

1/4 teaspoon pepper

Add all ingredients to skillet. Bring liquid to boil, then reduce heat and simmer, stirring occasionally until most of the cider has evaporated, about 50 minutes.

Source: Lyn Lowe, Lakewood

Red Cabbage Apples

2 tablespoons olive oil

2 medium red onions, sliced

1 head of red cabbage, shredded

2 Golden Delicious apples, peeled, cored and cut into 14-inch chunks

1 tablespoon sugar

1-12 teaspoons salt

1/8 teaspoon caraway seeds

14 teaspoon black pepper

3 tablespoons cider vinegar

Heat oil in a six-quart pan over medium heat. Add onions and cook 10-12 minutes, stirring occasionally. Gradually add cabbage, stirring until slightly wilted. Cook six minutes, until tender crisp. Stir in apples, sugar, salt, pepper and caraway seeds and cook six minutes longer. Stir in vinegar.

Source: Doris Schweikl, Kent


Turkey Stuffing

Giblets and neck, boiled together

Two loaves brown bread (I prefer butter top)

Two sticks melted butter

Two stalks celery, cut to about 1/2-inch lengths

One small or 1/2 large apple, chopped

One large onion, chopped

One cup red raisins

Two cloves elephant garlic or six cloves regular garlic, chopped.

1 teaspoon poultry seasoning, or to taste

1 teaspoon thyme

1 teaspoon sage

1 teaspoon marjoram

1 teaspoon fresh rosemary, chopped fine

1 teaspoon coarse ground black pepper, or to taste

1-2 teaspoons salt, or to taste

1 tablespoon Mrs. Dash (original), or to taste

For the bread: Dry in an oven at about 250 degrees, then break into small pieces.

For the giblets: Boil giblets and neck together with water to make a broth. Remove, then grind together the giblets and neck meat. Reserve for mixing.

To assemble: Add all ingredients to a large bowl, mix, then moisten with giblet water or warm water until just the right texture that you like. The texture should not be too wet, or too dry.

Editor’s note: The herbs in this recipe originally called for a tablespoon each, but we reduced to a teaspoon for a less assertive flavor. For a more assertive flavor, use tablespoons instead.

Bake inside the turkey until temperature reaches a safe internal temperature of 165 degrees (USDA recommended). Or, bake on the side in a greased casserole dish at 350 degrees for 45 minutes-1 hour, or until internal temperature is 165 degrees.

Source: Dick Jones, Grapeview

Mom’s Turkey Stuffing

Giblet Mixture:

Giblets from Turkey, coarsely chopped

14 medium onion, coarsely chopped

2 stalks of celery (approximately 1 cup), coarsely chopped

14 cup raisins

2 tablespoons canola oil for frying

1 tablespoon butter for frying

Sourdough Mixture:

1 loaf day old sourdough bread, chopped into 12-inch cubes

34 teaspoon poultry seasoning, more or less to taste

Salt and pepper to taste

1 tablespoon butter, melted

12 cup chicken broth

1 egg

Heat oil and butter in saute pan. Add raisins, chopped giblets, chopped onions, and chopped celery. Saute until onions are translucent. Set aside to cool.

In a large mixing bowl add cubed sourdough bread, poultry seasoning, salt and pepper, melted butter, chicken broth and egg. Mix with your hands until well blended. Add cooled giblet mixture and mix in.

Preheat oven to 375 degrees. Bake as desired or stuff into turkey.

Source: Evy Clark, University Place



1 cup heavy whipping cream, chilled

1/2 cup white sugar

1/4 cup white wine

1/8 cup fresh lemon juice

1 teaspoon grated lemon zest

1/4 teaspoon ground nutmeg (or to taste)

Fresh mint leaves for garnish

Lemon slices for garnish

Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.

Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Source: Liza Morado, Tacoma

Chess Pie

2 9-inch pie shells

6 large eggs

2-1/2 cups sugar

2 tablespoons corn meal

2 teaspoons vanilla

2 tablespoons lemon juice

2 sticks softened margarine

Mix together sugar, corn meal, margarine and vanilla. Add beaten eggs. Pour into 2 9-inch baked pie shells. Bake 1 hour at 350 degrees. Inserted knife comes out clean when pie is done.

Source: Elise Hoit, Buckley

Pumpkin Chiffon Pie

1 envelope unflavored gelatin

2/3 cup light brown sugar, packed

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1-1/4 cups canned pumpkin

3 egg yolks

1/2 cup milk

3 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

Blend the first nine ingredients in a saucepan. Cook over medium heat, stirring constantly, until it boils. Set pan in cool water; cool until the mixture mounds slightly when dropped from a spoon. In a separate bowl, beat egg whites with cream of tarter until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff. Fold pumpkin mixture into the meringue. Pour into your favorite cooled pie crust. Chill until firm, at least 2 hours. Garnish with whipped cream.

Editor’s note: Eating raw or undercooked eggs may increase the risk of food borne illness.

Source: Kathi Kershul, Tacoma

Grammy’s Apple Crisp

Yield: Serves 5

Four pounds Granny Smith or Honeycrisp apples, or a mixture of apples, peeled, cored and thinly sliced

1/4 cup water

1 cup flour

1 cup sugar

1 teaspoon cinnamon

1 cube cold butter

Whipped cream for garnish

Mix apples and water in an 8- or 9-inch glass or ceramic pie pan. Mix flour, sugar, cinnamon in a medium bowl. With a pastry cutter, cut in cold butter until mixture resembles crumbs the size of a dime. Sprinkle topping over apples to cover. Bake for 35-40 minutes until topping is golden brown and apples are tender. Serve with whipped cream or ice cream, or both.

Source: Debbie Newton, Puyallup

Gooseberry Pie

4 cups raw gooseberries

1 cup hot water

2 cups sugar

8 tablespoons flour

1/4 teaspoon salt

1 9-inch pie shell

Place berries in saucepan with water and cook covered, 5-10 minutes. Combine remaining ingredients and stir into gooseberry mixture. Cook, stirring until mixture thickens. Stir the sugar and flour well. Remove from heat and cool. After mixture is cool, pour into crust in a 9-inch pan. Brush top of crust with milk. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and cook for an additional 35 minutes.

Source: Dorys Grover, Lacey

Layered Walnut Pumpkin Pie

3/4 cup walnuts, finely chopped

1 envelope unflavored gelatin

1/4 cup cold water

1 can of pumpkin

1/2 cup sugar

1/2 cup milk

3 large eggs, separated

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 teaspoon vanilla

1 cup whipping cream

4 tablespoons granulated sugar, divided

1 9-inch baked and cooled pie shell

Soften gelatin in water in a 2-quart saucepan. Stir in pumpkin, 1/2 cup sugar, milk and lightly beaten egg yolks, spices and salt. Heat just to boiling, stirring constantly. Turn heat to very low and cook 5 minutes, stirring. Remove from heat and add vanilla and cool until mixture is slightly thickened.

Beat egg whites to soft peaks, gradually beat in 2 tablespoons sugar. Beat until stiff. Fold egg white mixture into pumpkin mixture, along with chopped walnuts. Beat cream with 2 tablespoons sugar, until very stiff. Pour half of pumpkin mixture into prepared pie shell and spread level. Top with 3/4 of cream and spread evenly. Spoon on remaining pumpkin filling. Decorate with remaining cream. Chill at least four hours before cutting.

Editor’s note: Eating raw or undercooked eggs may increase the risk of food borne illness.

Source: Roberta Chapman, Tacoma

Pumpkin Mold Cake

Yield: 10-12

1/3 cup shortening (I use Crisco)

1-1/3 cup sugar

1 egg, separated, beat the white

1 cup canned pumpkin

1-2/3 cup flour

1/4 teaspoon baking soda

1/4 teaspoon salt (optional)

1/2 teaspoon cinnamon

1/3 cup water

Cream shortening and sugar. Add egg yolk and mix well. Add pumpkin and mix well. Add remaining dry ingredients and water, mix well. Fold in beaten egg white. Pour batter into a 4 cup ring mold. The cake may be frozen in “butter state” in pan if preparing before Thanksgiving. Thaw before baking.

Bake at 350 degrees for 35-45 minutes, or until toothpick comes out clean. Serve with sweetened whipped cream or any sauce desired.

Source: Marian Greenberg, Olympia

Pumpkin Bars

Yield: 24

For the bars:

4 eggs

1 cup oil

1 (16-ounce) can pumpkin

1-2/3 cup granulated sugar

2 cups flour

2 teaspoon baking powder

2 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda


3 ounces cream cheese, softened

1/2 cup butter or margarine

Add 1 teaspoon vanilla

2 cups powered sugar

Chopped nuts, for topping

For the bars: Beat eggs, oil, pumpkin and sugar until fluffy. Mix dry ingredients with liquids, spread in an ungreased cookie sheet. Bake at 350 degrees for about 30 minutes.

For the icing: Cream together cream cheese and butter in a stand mixer. Stir in vanilla and powdered sugar, a little at a time, spread on cooled bars, and top with chopped nuts

Source: Lola Larson, Olympia