Bakedacornsquashwithsherrythanksgiving Recipes

BAKED ACORN SQUASH WITH SHERRY (THANKSGIVING)

Baked Acorn Squash With Sherry (Thanksgiving) image

This is from a cookbook called "Cooking by the Numbers" which referred to the amount of people the recipes served. I haven't tried this yet but it couldn't be more simple.

Provided by Oolala

Categories Vegetable

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 4

Ingredients

8 acorn squash
3 cups brown sugar
1 cup butter
2 cups sherry wine

Steps:

Cut squash in half and scrape the cavities clean.
Melt the butter and mix with the brown sugar and sherry.
Pile this mixture into each cavity and bake at 375 degrees for 45 minutes to an hour.

Nutrition Facts : Calories 467.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 111.7, Carbohydrate 66.6, Fiber 3.2, Sugar 40.9, Protein 1.9

BUTTERMILK CHEDDAR CORN CAKES

Buttermilk Cheddar Corn Cakes image

Provided by Trisha Yearwood

Categories side-dish

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup

Steps:

Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

EASY BAKED CORN

Easy Baked Corn image

This recipe has been passed down through my family. It is a requested dish at all family functions and church tureen dinners. It travels well and holds its heat, especially if you use a thermal carrier.

Provided by Deanna in PA

Categories Vegetable

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

3 (15 ounce) cans creamed corn
2 (15 1/4 ounce) cans regular kernel corn (drained)
3 tablespoons cornstarch
3/4 cup sugar
1 tablespoon vanilla extract
3/4 cup milk
6 eggs (beaten)

Steps:

Mix all ingredients together (I dissolve the cornstarch in the milk first).
Note: Ingredients can be mixed together ahead of time and kept in the fridge overnight.
Pour into a greased 9x13-inch glass baking dish.
Bake uncovered at 350°F for approximately 2 hours and 15 minutes or until golden brown.

Nutrition Facts : Calories 295.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 129.5, Sodium 658.6, Carbohydrate 60.5, Fiber 3.8, Sugar 22.6, Protein 9.2

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