Seniors share favorite family recipes for Thanksgiving

Just the scent of cinnamon and apples, pumpkin and turkey bring to mind happy feasts. Make your Thanksgiving memorable with special recipes that are the favorites of other families. Tired of making the same thing every Thanksgiving? Whether you are having relatives to your house or contributing to a neighborhood feast, make a special treat for everyone. Local seniors are sharing these recipes - family favorites that have been tested and approved by young and old. They will accent your baked ham or roast turkey while bringing the aromas of harvest time to your home.

Start with this yummy recipe for brie with cranberries. It makes a colorful and tasty appetizer.

Brie with Cranberries Janice Beatty Walton Lake

Brie round 1/4 tsp. cinnamon 1/2 c. cranberries 1/2 c. pecans, chopped 1/4 c. raisins Caramel ice cream topping

Place Brie on serving plate. Mix remaining ingredients, adding enough caramel to coat. Pour over Brie, adding more caramel if desired. Note: If you use Pierre Robert Brie, there is no need to heat it until softened.

Put out these pecans as an appetizer, but don't expect to have any leftovers.

Uncle Murrell's Glazed Pecans Holly Faison Queenspark

2 egg whites 1 1/2 tsp. cinnamon 1 tsp. salt 6 c. pecan halves 1 1/4 c. sugar 1 stick butter

Preheat oven to 250 degrees. Beat egg whites with salt until frothy. Sift sugar and cinnamon together. Pour pecan halves into beaten egg whites, and stir until all are coated. Pour sugar mixture over moist nuts. Melt butter in roasting pan, spread nuts in pan of melted butter, and bake for 1 hour or until sugar crystallizes. Nuts should be dry but not brown. Stir every 15 minutes during baking. Let stand 12 minutes, and loosen with spatula.

Serve these green beans instead of your old green bean casserole recipe. They'll soon become family favorites.

Green Beans Caesar Liz Bishop Bexley

1 1/2 lb. fresh green beans, cooked, drained, cut into 1 inch pieces 1 clove garlic, crushed 1/8 tsp. pepper 2 T. salad oil 2 T. dry bread crumbs 1 T. vinegar 2 T. grated Parmesan cheese 1 T. minced onion 1 T. butter or margarine, melted 1/4 tsp. salt Dash paprika

Toss green beans with oil, vinegar, onion, salt, garlic and pepper. Pour into an ungreased 1-quart casserole. Stir together bread crumbs, cheese and butter. Spread over beans. Sprinkle with paprika. Bake uncovered at 350 degrees for 15-20 minutes or until thoroughly heated. You may substitute two 9 oz. packages of frozen green beans, cooked and drained, for the fresh green beans.

Are you still making the sweet potato casserole with the marshmallows on top? It's time for a change.

Sweet Potato Balls Arlene Dunkum Chesterfield Extension Office

40 oz. can sweet potatoes 3 c. corn flakes, crushed 1/4 c. butter or margarine 3/4 c. maple syrup Salt (optional) Large marshmallows

Drain potatoes. Mash with butter or margarine. Salt to taste. Hand pat into 3-inch diameter balls. Roll in corn flakes. Put into 9 x 13 inch greased baking dish. Pour maple syrup evenly over all. Bake at 325 degrees for 40 minutes. During the last 15 minutes of baking, top each ball with a marshmallow. Serves 7-10.

Tired of pumpkin pie? Try this delicious dessert instead.

Pumpkin Bars Lynne Foote Midlothian

2 c. pumpkin 2 tsp. cinnamon 1 c. oil 2 tsp. baking powder 4 eggs 1 tsp. salt 1 2/3 c. sugar 1 tsp. baking soda 2 c. flour

Beat pumpkin, oil, eggs and sugar. Add remaining ingredients. Beat well. Bake in a greased 9x13 inch pan at 350 degrees for 25 to 30 minutes.

Icing 3 oz. cream cheese, soft 1 tsp. vanilla ½ c. butter, soft 2 c. powdered sugar

Beat cream cheese, butter and vanilla together until smooth. Add sugar. Spread on cooled bars.

If you are having houseguests, here is a coffeecake recipe sure to make breakfast a real treat.

Country Apple Coffeecake Peggy Howell Midlothian

2 T. butter, softened 1/4 tsp. cinnamon 1 1/2 c. chopped, peeled apples 1/3 c. corn syrup, light 10 oz. can refrigerated flaky biscuits 1 egg 1/2 c. packed brown sugar 1/2 c. pecans, halves or pieces

Heat oven to 350 degrees. Grease bottom and sides of 9-inch round pan with 1 T. butter. Put one cup of apples in pan. Separate biscuits and cut each one into four pieces. Arrange pieces over apples. Top with remaining apples and biscuits. Combine remaining butter, sugar, cinnamon, corn syrup and egg. Beat 2-3 minutes until sugar is partially dissolved. Stir in pecans. Spoon over biscuits. Bake 35-40 minutes until deep golden brown. Cool five minutes.

Glaze 1/3 c. powdered sugar 1-2 tsp. milk 1/4 tsp. vanilla

Combine all. Drizzle over warm coffeecake. Store in refrigerator.