The Mountain Kitchen: Tread Lightly on Thanksgiving Traditions

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Personal food preferences and traditions seem stronger at Thanksgiving than at any other time of year. Heaven forbid we introduce any new side dishes, desserts, or versions of the dressing (a.k.a. stuffing) to unwitting family and friends. It’s a bold move often met with resistance. I don’t advise it unless you present both the old favorite and the new option (no more than one per year) side by side and nonchalantly mention you’ve made something extra — don’t announce your exciting new option and NEVER present it as an improvement over what they’ve been eating every Thanksgiving! Just set it down and don’t call attention to it. If they like it, it needs to be their idea.

We love sweet potato pie, and that’s what my husband’s mother always cooked at Thanksgiving (and she always served a baking hen instead of turkey, which she thought was too expensive). I’m onboard with a sweet potato pie; however, I do adore a certain pumpkin pie recipe that came from a long ago coworker whose name I can’t recall. It’s rich and has more than a hint of spice. And while I do love homemade piecrust, my tradition for this recipe is a frozen one.

Go-To Pumpkin Pie

The cream gives this pie a velvety texture. Dress it up with a dollop of whipped cream in the center after the pie has cooled, sprinkled with ground nutmeg. Store this pie in the refrigerator. It is actually better the next day.

  • 2 tablespoons all-purpose flour
  • ½ cup sugar
  • ⅔ cup packed light brown sugar
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground clove
  • ¾ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 3 tablespoons molasses
  • 1½ cups canned solid pumpkin
  • 3 large eggs
  • 1 cup heavy whipping cream
  • 1 (9-inch) frozen piecrust
  1. Preheat oven to 450 degrees, placing a baking sheet on middle rack to preheat.
  2. In a large bowl, blend first 8 ingredients with a whisk.
  3. Whisk in remaining ingredients, ending with whipping cream.
  4. Pour into frozen crust.
  5. Bake 10 minutes, then reduce oven to 325 degrees and bake another 40 minutes or until just set in the middle.

An Intriguing New Favorite

My friend and fellow Mentone resident Pam Hudson cooks good things. If she says something is delicious, I know I’ll love it. Here’s one of her autumn favorites that I had never seen before. Pam says, “It’s been an appetite appeaser and crowd pleaser. It doubles as a side dish or dessert with ice cream on top.”

Apple-Cheese Bake

(Recipe from the famous Gift Horse restaurant in Foley, Alabama)

  • 2 cans Lucky Leaf sliced apples (not pie filling), drained
  • 2 sticks butter, softened
  • 1½ cups sugar
  • 1 pound Velveeta cheese (cut into 1-inch cubes), room temperature
  • 1½ cups self-rising flour
  1. Preheat oven to 350 degrees.
  2. Grease a 9- x 13-inch baking dish with cooking spray.
  3. Place drained apples in bottom of baking dish.
  4. Cream butter, sugar, and cubed cheese with an electric mixer. Beat in flour in several additions.
  5. Spread mixture over top of sliced apples, and bake at 350 degrees until top is golden brown. Don’t overcook.

Maple Never Disappoints

Mentone’s Jay and Mary Ann Robbins contribute so much to our town. They’re always ready to lend a hand. When I asked them if they had any favorite autumn or Thanksgiving recipes, they sent this lovely, flavorful, yet light cookie. I love the fact that no mixer is required.

Maple-Pecan Cookies

  • 1½ sticks butter
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅓ cup maple syrup
  • 1 egg
  • 2 tablespoons orange juice
  • 1½ teaspoons maple extract
  • 1½ teaspoons vanilla extract
  • ⅔ cup granulated sugar
  • ½ cup brown sugar
  • 2 cups chopped pecans
  1. Position the shelves in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a 3-quart, heavy-bottomed saucepan, melt the butter and set aside to cool to tepid.
  3. Whisk together the flour, salt, and baking soda.
  4. Using a wooden spoon, mix the maple syrup into the melted butter. Blend in the egg, orange juice, and extracts. Whisk in the sugars until well combined and free of lumps. Stir in the dry ingredients in three additions, then fold in the nuts.
  5. Drop mounds of dough the size of large walnuts onto the cookie sheets, 2 inches apart. Bake for 12 to 14 minutes, until the edges just begin to brown. Remove from the oven, and let stand for 2 to 3 minutes before transferring to wire racks to cool.

Happy Thanksgiving to All!

Published On: November 4, 2025Categories: November 2025, The Mountain Kitchen

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