Legacy Society Thanksgiving Recipes
Gamaliel Painter's Cane Society members have shared their favorite recipes - read them below. If you have your own recipe to share, please comment at the bottom of page.
Recipe submitted by Marylee Hancock Siegle ’59
- 1 stick butter
- 1 stick margarine
- ½ cup sugar
- Boil these three ingredients on stove top for 3 minutes
- Layer graham crackers in jelly roll pan lined with foil
- Cover with any nuts (I prefer slivered almonds)
- Pour butter/sugar mixture over the top
- Bake in oven 350° for 10 minutes
Recipe submitted by Bronwen Williams Flahive ’70
- ½ cup chopped leeks
- ½ cup chopped onions
- ½ cup chopped celery
- 2 large apples (peeled, cored and chopped)
- ¼ cup butter
- 3-4 tbsp flour
- 6 cups chicken or vegetable stock
- 4 cups butternut squash (peeled and diced)
- 1 tsp thyme
- 1 tsp salt
- ¼ tsp sage
- ¼ tsp tumeric
- ¼ tsp rosemary
- pinch of nutmeg
- pepper to taste
- 1 cup apple cider
- ½ cup light cream
- grated cheddar cheese
- In large saucepan or kettle, sauté until tender leek, onion, celery and apples in ¼ cup butter. Stir in flour and cook a few minutes. Next pour in 6 cups chicken or vegetable stock [I usually use one box of vegetable broth and make two cups of chicken broth with ‘Better than Bullion’]. Simmer 10 minutes. Add butternut squash [if you add more than 4 cups of squash it still comes out fine]. Cook until tender. Add the herbs and spices and simmer for another 5 minutes stirring to blend all the flavors. I like this soup smooth so at this point I blend it with an immersion blender. If you do not have one, it is a pain, but you can puree it in batches in a blender. When smooth, stir in the apple cider and ½ cup cream and heat through.
- To serve, top with croutons and sprinkle grated cheddar on each bowl of bisque. Since it takes a lot of chopping of veggies, I often double the vegetables in this recipe and use 8 cups of stock. Makes a great first course or a nice lunch with a side salad or grilled cheese sandwich. A perfect butternut squash and apple soup — tastes like fall!
Delicious, easy, and fast!
submitted by Barbara Melosh ’72
- 3 cups fresh cranberries
- 1 cup sugar (divided)
- 2 eggs
- 1/2 cup butter, melted
- 1 cup flour
- 1/2 tsp almond or vanilla extract
- 1 cup pecans
- Grease 10-inch quiche dish or pie plate. Spread cranberries over bottom of dish and sprinkle with 1/2 cup sugar.
- Beat eggs until frothy. Add remaining sugar (1/2 cup), flour, melted butter, and almond or vanilla extract. Beat until smooth.
- Pour batter over cranberries. Sprinkle chopped pecans on top.
- Bake at 325 degrees for 50 min-1 hour, or until golden.
- Serve warm or cold, with whipped cream or ice cream.
Cece's Creamed Onions
Nancy Walker Faulkner ’55
- 2 pound bag of frozen onions (or use fresh, peeled onions)
- 3 cups water
- Make cream sauce:
- 3 T unsalted butter
- 3 T flour
- 3/4 C cooking liquid from onions
- 1 C milk
- 3 T dry sherry
- 1 T coarse-grain mustard
- Fresh (or bottled) nutmeg
- Salt & pepper
Pour in baking dish.
- Optional: Sprinkle top with:
- 3 T chives
- 3 T parmesan cheese
- 2 T paprika
Heat @ 350 degrees - 30 min
(Also can be made ahead and frozen)
Sticky Lemony Breakfast Buns
Shared by Sandi Hazen Bodine ’64
- ¼ C granulated sugar
- Zest of 1 lemon
- 2 1-lb loaves of frozen white bread dough thawed to room temp
- ½ C lemon curd
- 2 TBSP lemon juice
- 1 ¼ C powdered sugar
- Line a baking sheet with parchment paper. In a small bowl, stir together the granulated sugar and lemon zest. Sprinkle half of the mixture on a clean counter, place 1 loaf of the dough on the sprinkled counter, then roll it out to form an 8X16” rectangle(with one of the long sides facing you). Sprinkle the dough with the remaining sugar, then gently run the rolling pin over the dough to ensure the sugar mixture sticks. Roll out the second loaf to the same size, then put it on top of the first. Spread the lemon curd over the dough, leaving a 1” strip bare along the long edge farthest from you. Starting at the edge closest to you, roll the dough up into a log. Pinch the dough along the seam to seal it. Using a sharp knife, slice the roll into 1” wide rounds. (Dipping the knife in a glass with ice water helps the stickiness)
- Arrange the rounds on the prepared baking sheet, cover with plastic wrap, and allow to rise for 30 minutes, or until puffy. Preheat the oven to 350 degrees.
- Uncover and bake for 20 to 25 minutes or until golden brown and cooked through. Taste testing is permitted. In a small bowl, whisk together the lemon juice and powdered sugar.
- Drizzle over the tops of the buns. Enjoy!!
- Copied from The Post and Courier, Charleston, SC Shared by Sandi Hazen Bodine ‘64
Recipe submitted by dotti Kauffmann
- 1 cup sugar
- 1 can evaporated milk
- 2 ½ cups milk
- 6 eggs
- 2/3 cup sugar
- 1 Tablespoon butter
- 2 teaspoons Pandan* Essence
- 1 drop green food coloring (optional)
- Caramelize the 1 cup of sugar and coat 4 buttered ramekins
- Scald the milks.
- Beat the eggs, sugar, butter and pandan essence. Add the milks and pour into the prepared ramekins.
- Bake in baine Marie 325 for 45 — 60 minutes. Chill.
- Dust with brown sugar and garham masala**
- Place under broiler before serving.
*Pandan Essence: A coconut-citrus tasting flavoring made from pandan leaves, a flavor popular in South-east Asian foods. Available at Amazon.com.
** Garham Masala: A blend of aromatic spices often used in Indian cooking. Available at Amazon.com or make your own.
- 1 tsp. black peppercorns
- 1 tsp. whole cloves
- 1 tsp. cumin seeds
- 1 tsp. ground coriander seeds
- 1 Tsp. ground cardamom seeds
- 1 3-inch piece of cinnamon
- ½ tsp. ground nutmeg
- Place spices on rimmed baking pan. Bake at 200 degrees for 20 minutes, stirring occasionally.
- Allow to cool completely. Grind in clean coffee or spice grinder