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My family has a favorite recipe for Sweet Potato Casserole that I only make during the holidays. -TriciaWhiteManagingEditorGoodLifeFamilyMagazine SWEET POTATO CASSEROLE CASSEROLE stick margarine softened 1 cups sugar teaspoon cinnamon 6 oz. can evaporated milk 2 eggs beaten 1 teaspoon lemon juice 6 8 sweet potatoes cooked and mashed TOPPING INGREDIENTS stick of margarine softened 1 cup pecans chopped 1 cup corn flakes crushed cup brown sugar Mixtogetherthecasseroleingredientsandpourintoagreaseddish. Bakeuncov- ered at 400F for 30-40 minutes until firm. Mix together topping ingredients and spread over cooked casserole. Return to the oven and bake uncovered at 400F for 10 minutes until topping is golden and bubbly. Holidays would not be complete in our home without Bourbon Pumpkin Cheesecake. -BethDonahueCreativeDirectorGoodLifeFamilyMagazine BOURBON PUMPKIN CHEESECAKE AdaptedbytheDonahues CRUST 34 cup graham cracker crumbs 14 cup light brown sugar 12 stick 14 cup unsalted butter melted and cooled FILLING 1 12 cups canned pumpkin 3 large eggs beaten 12 cup light brown sugar 2 tablespoons heavy cream 1 teaspoon vanilla 1 tablespoon bourbon liqueur or bourbon 12 cup granulated sugar 1 tablespoon cornstarch 1 12 teaspoons cinnamon 12 teaspoon freshly grated nutmeg 12 teaspoon ground ginger 12 teaspoon salt 3 8 ounce packages cream cheese at room temperature TOPPING 2 cups sour cream 2 tablespoons granulated sugar 1 tablespoon bourbon liqueur or bourbon Stir together crust ingredients until combined well. Press crumb mixture evenly onto bottom and 12 inch up sides of a 9-inch springform pan. Chill crust 1 hour. Whisk together pumpkin eggs brown sugar cream vanilla and bourbon until combined. In a separate bowl stir together granulated sugar cornstarch cinna- mon nutmeg ginger and salt. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth about 3 minutes. Reduce speed to medi- um then add pumpkin mixture and beat until smooth. Pour the filling into crust smoothing the top. Place the springform pan into a shallow baking pan and bake at 350F until center is just set 50 to 60 minutes. Transfer to a rack and cool 5 minutes. Whisk together topping ingredients. Spread on top of cheesecake and bake for 5 more minutes. Cool completely in springform pan on a rack. Chill covered until cold at least 4 hours. Remove side of pan and bring to room temperature before serving. Garnish with pecan halves. goodMEMORIES