Teri’s Eggless Eggnog

Contributed by: Teri LaFerney

  • 1 package instant French Vanilla Pudding Mix
  • 1-1/2 quarts Milk
  • 2-1/2 tsp. Rum flavored extract
  • 1/2 tsp. nutmeg
  • In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes. To the pudding, stir in the rum flavoring and nutmeg. Slowly Wisk in the remaining 4 cups of milk until the mixture is thick but a drinkable consistency. Chill until ready to serve.

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    Aunt Donna’s Thanksgiving Caramel Apple Cake

    Contributed by: Donna Jean Wheatley (LaFerney)
    Source: Southern Living Cake Cookbook

    I got this recipe from a very old Southern Living Cake Cookbook that was supposed to be traditional southern cakes. It was called Auntie Ann’s Apple Cake. I made it the first time for Thanksgiving and it became a tradition. It’s also a favorite at our church’s annual Cake Auction.

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    Mom’s Cranberry Salad

    Contributed by: Donna Wheatley
    Source: only every Thanksgiving meal I can ever remember at Mother’s house

    Combine the following into your serving dish and set aside:

  • 2 cups ground raw cranberries (This is easy to do. Just put the berries in either a food processor or blender and spin until coarsely chopped.)
  • 1 ground orange, including the peel (see above)
  • 1 16 oz. Can crushed pineapple, drained. Reserve the liquid and add water to make 1 cup.
  • 1 cup chopped celery
  • 1 1/2-cup sugar
  • 1-cup pecans, finely chopped, but not to powder

    In separate bowl, mix

  • 1 package lemon Jell-O
  • 1 package cherry Jell-O
  • 2 cups boiling water
    the reserved pineapple juice/water mixture (1 cup)

    Stir until Jell-O’s dissolve. Then pour over the fruit mixture. Cover and chill in the refrigerator until set.

  • Mom’s Thanksgiving Dressing

    Contributed by: David LaFerney
    Source: Mom – Jean LaFerney

  • 4 Quarts of breadcrumbs – at least half should be cornbread the rest can be loaf bread, biscuits, rolls, whatever. Save your stale bread in the freezer just for this recipe. Mom would measure these in a gallon tea pitcher.
  • 2-3 Stalks of celery – chopped
  • 2 medium Onions – chopped
  • 2-3 Tbsp. Rubbed Sage
  • 1 Tbsp. Salt
  • 1 Tsp. Pepper
  • 2 Eggs
  • 6 1/2 Cups of liquid – broth or milk or a combination, but it needs to contain plenty of fat. So, if you use milk or canned broth that doesn’t contain PLENTY (around 1 1/2 cups) of fat, then add some in the form of melted butter, margarine, oil, or meat drippings. This is really a bread and butter casserole so don’t skimp on the fat, or it will be like bread with no butter.

    Combine all ingredients, turn into a greased casserole pan (a big one), cover, and bake in a pre-heated 350-degree oven for 45 minutes. Uncover, and bake an additional 10 minutes or until brown.