Some of my Thanksgiving Favorites

To bake sweet potato, scrub and poke with a fork several times.  Microwave on high for 6 minutes.  Remove, slice in half to cool, scoop out pulp.

In a stand mixer with a dough hook : combine water, yeast and brown sugar, let stand for 5 minutes.  Slowly add remaining ingredients (add 3 cups of white flour), once all combined, knead at medium speed for 4 minutes. (Dough will be sticky.  If the dough does not pull away from the side of the bowl, add additional white flour 1/4 cup at a time.) Turn dough into a greased bowl, cover and let rise for 1 hour or until double.  After 1 hour, punch dough down.  Divide dough into 3 portions, one at a time put each portion of dough on a well floured board.  Divide each third into 12 portions, shape into balls and place on parchment lined baking sheet.  Cover with a clean towel and let rise for 30 minutes.  Preheat oven to 350 degrees.  Bake each tray of rolls for 15 – 17 minutes.  Remove and cool on a wire rack.

To make pumpkin shaped rolls:  After the rolls have risen for 20 minutes, gently pat down the roll, cut 8 slits around the edge of each roll.  Insert the end of a wooden spoon in the center, place a pecan sliver in each.  Let rest 15 minutes, bake as directed above.

Combine all ingredients in a medium saucepan.  Heat to boiling, simmer for five minutes..  Remove from heat.  Let cool in the spiced syrup.  Refrigerate until serving.

Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally until apples are tender and the chutney has thickened slightly, approximately 30 minutes.

Slice and steam broccoli until crisp but tender, approximately six minutes.  While the broccoli is cooking, in a medium saucepan combine the orange juice, honey, mustard, orange rind, soy sauce, garlic and red pepper flakes.  Bring to a boil over medium heat, boil for one minute, stir occasionally.  Combine the cornstarch and water, add to the orange juice mixture.  Cook for one minute or until thickened.  Remove from heat and stir in butter.  Drain broccoli, place in a bowl and pour sauce over.  Toss until well combined.  Place on a serving dish and sprinkle with chopped peanuts.

Preheat oven to 450 degrees.  Line your pie plate with the pie crust.  Combine the 3 tablespoons of butter and 1/3 cup brown sugar, beat until smooth. Stir in pecans.  Carefully pat into the bottom of the pie shell, bake at 450 degrees for 8 minutes.  Remove from the oven and let stand for 10 minutes.  Combine the eggs, pumpkin puree, sugars, pumpkin pie spice and salt and beat until well combined.  Slowly add the evaporated milk.  Mix until milk is well incorporated. Pour into prepared crust.  Reduce heat to 350 degrees.  Bake pie for 50 minutes or until a knife comes out clean.  Cool.  Serve with whipped cream.

Preheat oven to 325 degrees.  Grease one 1 1/2 quart baking pan.  In a mixing bowl, combine the eggs and brown sugar with a wire whisk.  Add the flour, baking powder and salt, mix until combined.  Add the walnuts, apples and vanilla.  Mix well.  Pour into prepared baking dish. Bake for 45 minutes.  Terrific served with whipped cream or vanilla ice cream