Everyone has their own favorite recipes for Thanksgiving. Here are three of ours: FANNY FARMERS CRANBERRY MUFFINS
(Makes about 18 small muffins) 1 orange, rind grated off and juice squeezed out Boiling water 2 tablespoon butter 1 egg 1/2 cup sugar 1 cup chopped cranberries 1/2 cup chopped walnuts 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda
Add enough boiling water to orange juice to make 3/4 cup. Stir in rind and butter until butter melts. In a separate bowl beat egg with sugar thoroughly and stir into orange mixture. Add cranberries and walnuts and mix in.
Sift together flour, salt and soda. Stir into orange mixture and spoon into small greased muffin tins. Bake in a preheated 325 degree oven for 20 to 25 minutes, or until toothpick comes out clean. ISABEL'S CREAMED ONIONS
(8 serving) 48 small white onions, outer skin removed or 3 to 4 cans (1 pound size) whole white fancy onions 4 tablespoons butter 3 tablespoons flour 2 cups hot milk Salt and white pepper to taste Dash cloves 1 tablespoon sherry (optional)
If using fresh onions, place in steamer or on a rack over boiling water and steam for 30 minutes, until tender but not mushy.
Prepare cream sauce by melting butter over low heat in saucepan. Sprinkle in flour and stir for 2 minutes until foam subsides. Add heated milk slowly. Stir constantly over low heat until sauce is thickened and glossy. Drain cooked onions (or canned) and add to cream sauce, seasoning with salt and white pepper to taste. Add cloves and sherry, if desired. CANDIED SWEET POTATOES
(8 servings) 12 sweet potatoes, scrubbed and peeled 4 tablespoons butter 1 teaspoon salt 1 jinger bourbon 2 table spoons brown sugar 1/2 cup heavy cream, or more to taste 1 bag large marshmallows
Cook sweet potatoes until tender in boiling water to cover. Drain and mash with beater or wire whisk, adding butter, salt, bourbon, brown sugar and heavy cream. Mixture should be light and flufffy. Spoon into a greased souffle dish and cover with marshmallows. Bake in a preheated 350-degree oven until crust is toasted and brown, about 30 minutes.