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There are times when a ready-made pie crust will do, but Thanksgiving is special, so why not try making your own pie crust. It’s not as difficult as you may think, and cheaper too

This recipe will work with both the apple and the pumpkin pie recipes which follow

Ingredients

1 1⁄2 cups sifted flour

1⁄2 cup chilled butter cut into cubes

1⁄2 teaspoon salt

3 tablespoons cold wate

Makes 1 9-inch pie crust

Directions:

Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.

Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with the dough and chill until ready to use. Reserve the remaining dough to top pie crust if you want a lattice effect.

Prick the dough all over with a fork, and pre-bake in a 325 oven for 15 minutes. Then it is ready to be filled.

Ingredients:

2 1/4 cups flour

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

2 eggs (beaten)

1 cups brown sugar

1 (15 ounce) can pumpkin puree

1/2 cup vegetable oil

1 cup fresh or dried cranberries

Directions:

In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well.

In a separate bowl, combine pumpkin, eggs and oil. Mix well. Add pumpkin mixture to flour mixture and stir well. Fold in the cranberries. Transfer mixture to two lightly greased loaf pans.

Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool completely.

4 fresh yams

1⁄4 cup butter

1⁄2 cup orange juice

Zest of one small orange (grated orange peel)

Orange slices (optional)

1⁄4 cup brown sugar

1⁄2 bag miniature marshmallows

Directions:

Boil the yams with their peel on until tender. Let cool and remove peel. Cut each yam into about four to five pieces and arrange in large baking dish. Pour orange juice over yams and the orange zest. Sprinkle with brown sugar and dot with butter. Top with marshmallows and place orange slices on top if desired.

Bake for approximately 20 to 25 minutes at 350F until marshmallows melt.

Serves 6

4 cups cooked French style green beans

1 can (10 oz) cream of mushroom soup, low sodium if possible

1⁄2 cup milk

1 1/3 cups French fried onions

Directions:

Place the mushroom soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Reserve the rest for later. Bake for about 20 to 25 minutes at 350F. Then top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

This mashed potato recipe certainly isn’t low fat, but definitely delicious. In our house it’s reserved for holidays only

Serves 6, double or triple quantities as necessary.

Ingredients:

6 medium potatoes, peeled and cut into chunks.

1⁄4 cup cream

1⁄4 cup real butter

1⁄4 cup sour cream

1⁄4 cup milk

3 peeled cloves of garlic (optional)

Chopped fresh chives of parsley (optional)

Salt and pepper to taste

Place potatoes in large saucepan and cover with water, add a little salt and peeled whole garlic cloves if using. Bring to a boil and cook over medium or high heat for approximately 15 to 20 minutes or until tender. Drain, discard garlic and return to pan.

Add the milk and beat potatoes with electric mixer until creamy. Gradually add a little of each of the ingredients and keep mixing. Depending on your preference you may want to add a little extra or less sour cream. Season with salt and pepper to taste. Finally add the chopped chives or parsley if using and stir well. Serve immediately.

Note: For roasted garlic potatoes, use the same recipe as above but do not add garlic cloves to potatoes while boiling. Instead crush the garlic cloves, and sauté for about 1 minute over very low heat in a little olive oil. Add mixture to potatoes once cooked, and mix with all other ingredients.