Thanksgiving Recipes

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Buttermilk Corn Bread Ready Time: 30 Min "The tattered recipe card for this corn bread proves it's been a family favorite to years. Although my daughter enjoys it anytime, they mostly request it at Thanksgiving."

Buttermilk Corn Fritters Ready Time: "Quick and easy corn fritters. Serve with maple syrup or molasses."

Butternut Squash Rolls Ready Time: 45 Min "My grandma loves these light moist rolls, and so do my nieces and nephews. They are a great way to use leftover squash--or to get non-squash lovers to eat this delicious vegetables! --Angela Leschisin of Turtle Lake, Wisconsin"

Butterscotch Crescents Ready Time: 1 Hr 5 Min "When I was first married, I'd try all kinds of recipes to impress my husband. These crescents were such a hit I still make them!"

Carrot Pineapple Bread Ready Time: 1 Hr 15 Min "'Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise,' informs Dorothy Bahlmann of Clarksville, Iowa."

Cheery Cherry Bread Ready Time: 55 Min "These loaves are especially pretty at Christmastime, when I make enough to share with friends and neighbors. Everyone raves about the flavor."

Cheesy Italian Bread Ready Time: 40 Min "This crusty bread is as big a treat today as it was when Mom made it back when I was growing up. It goes so well with an Italian meal or alongside a big bowl of soup. --Cookie Curci-Wright, San Jose, California"

Cherry Crescents Ready Time: 40 Min "These light flaky pastries are so easy to make, and they always get raves at our house. The festive cherry filling suits the season, but you can substitute other flavors."

Classic Yorkshire Pudding Ready Time: 1 Hr 35 Min "Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef."

Corn Cornbread Ready Time: 35 Min "Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce"