Thanksgiving Baking Recipes

Grandma's Thanksgiving Baking Recipes To Make Delicious Harvest-Style Treats

Are you searching for Thanksgiving baking recipes? You will love the delicious, homemade taste of the squash muffins, potato scones, and pumpkin brown bread. Eat them while still warm from the oven spread with the harvest-style vegetable marrow jam, and you will experience an old-fashioned taste treat.

These old-time Thanksgiving recipes are easy to make, and they call for all-natural, garden-grown ingredients. The pumpkin bread recipe is a classic. Enjoy a homemade treat.

Squash Muffins

Put two-thirds of a cupful of cooked squash into a bowl, then add a quarter of a cupful of sugar, one well-beaten egg, two cupfuls and three-quarters of flour, half a teaspoonful of salt, three teaspoonfuls of baking powder, and two tablespoonfuls of melted butter. Mix well and bake in buttered and floured muffin pans for twenty-five minutes. If these muffins are intended for a luncheon or a tea, a quarter of a teaspoonful of powdered ginger may be added.

Potato Scones

Put two cupfuls of mashed potatoes into a bowl, add two tablespoonfuls of hot milk, one tablespoonful of melted butter, one teaspoonful of sugar, a quarter of a teaspoonful of salt, and one cupful of flour. Knead, divide into three pieces, and roll out into rounds. Divide each round into four small scones. Place them on a hot griddle and cook for five minutes on each side. Serve hot with butter, jam, or jelly.

These scones may be made with leftover potatoes, but are nicer if prepared with potatoes freshly boiled. They are delicious, but will not keep fresh more than a day.

Pumpkin Brown Bread

Two cupfuls of pumpkin juice, three cupfuls of yellow cornmeal, three cupfuls of rye meal, half a cupful of molasses, one teaspoonful of salt, two cupfuls of milk, and one teaspoonful of baking soda. Mix all these ingredients together, beat well, and turn into a buttered tin, cover with buttered paper, and steam for five hours.

This old-fashioned pumpkin bread is tasty when eaten with the Thanksgiving dinner or as afters with homemade jam and butter.

Vegetable Marrow Jam

Four pounds marrow, peeled and cut into small cubes; 4 pounds of sugar; 2 lemons, juice and grated rind; 2 teaspoons ground ginger.

Method: Boil the marrow until tender, drain, add the other ingredients and boil until thick; and it will be almost as clear as honey. Do not cover with sugar overnight before boiling, as this makes the marrow tough.

This tasty jam is perfect for serving with the above Pumpkin Brown Bread, Potato Scone, and Squash muffin recipes.