Better Homes and Gardens November 2011 Recipes
Check out our newest recipes from Better Homes and Gardens magazine: Thanksgiving recipes from Sara Foster, sweet cakes, Scott Peacock's corn bread dressing, and more!
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"Elegant enough to serve at holiday dinner yet homey enough for a potluck, this is a fusion of my family's favorite flavors," says holiday baking expert David Bonom.
Roasting brings out the sweetness and boosts the flavor of fall vegetables in this hearty side dish that costs just 43 cents per serving.
"Milk chocolate gives this cake a lighter flavor and lets the vanilla side shine as well," says holiday baking expert David Bonom.
"I wanted something with a true fall feeling. My favorite autumn sweets are gingerbread and molasses cake, so I combined them in this cake," shares holiday baking expert David Bonom.
"Use these as the finishing touch for a buffet or make a batch for the weekend," says holiday baking expert David Bonom. "Sweet potato gives the batter beautiful color and helps these treats stay moist."
Elevate common ingredients, such as cornmeal, celery, and onion, into a memorable holiday side dish.
Top toasted bread with goat cheese, prosciutto, and a spoonful of olive-cherry tapenade, which is flavored with fresh lime and basil.
This clever twist on crab cakes is a brilliant use for leftover turkey. A garlicky Lime Butter Sauce is a delicious finishing touch.
A sweet mixture of apricots, bourbon, sweet potatoes, and spices fill these delightful fall turnovers by Southern cookbook author Sara Foster.
Sara Foster's modern spin on the classic Thanksgiving casserole features fresh button mushrooms, a hint of nutmeg, and fried shallot rings.
Several cups of white wine and apple juice in the bottom of the roasting pan keep this apple- and onion-stuffed turkey succulent.
Sweetened condensed milk and melted butter are the keys to making this nutmeg-, cinnamon-, and ginger-spiced pumpkin pie extra luxurious.
Hot milk and cream are infused with vanilla bean, combined with sugar and eggs, and then chilled in this tasty twist on eggnog from Sara Foster.
This soufflé-like side dish from Sara Foster is an irresistible combination of sweet potatoes, cornmeal, eggs, and brown sugar.
With this recipe from Sara Foster, simple is truly best. All that's needed are potatoes, butter, buttermilk, sea salt, and freshly ground pepper.
Toss Granny Smith apple, turnip, beet, and carrot matchsticks with a light citrus vinaigrette that can be made up to three days in advance.
The Scott Peacock recipe for the brined pork roast sounded fabulous. But someone threw my issue of the magazine away during the holiday rush. Is it possible to get a copy of this recipe? The magazine is no longer at my news stand.
12/27/2011 10:33:25 AM Report AbuseHello, I tore the recipe for white chocolate gingerbread trifle from the mag. Now I find I have only p. 166 so am imissing the end of the recipe. Can you provide? thx
12/3/2011 10:18:17 AM Report AbuseI am new to baking/cooking and tried my hand at the Toasted Coconut Cake with Walnuts and Cranberries and it was delicious! I can't wait to try more recipes! Thanks!
11/28/2011 01:11:24 PM Report AbuseOh, also, there is no way the squares in the photo were 2"x2". You should coordinate the recipe with the photo better!
11/23/2011 08:25:10 PM Report AbuseThe Triple Ginger Squares are delicious and very ginger-y. I subbed 3T finely chopped crystallized ginger instead of the fresh grated ginger. Unfortunately, the entire center of this sunk considerably. Of course, the glaze wrinkled as it followed the contours of the cake surface. While still soft, I sprinkled the entire top with ground, toasted hazelnuts which helped its appearance somewhat.
11/23/2011 08:23:00 PM Report AbuseWhere is the recipe for the Nov. front cover cake?
11/21/2011 08:58:29 AM Report AbuseWhere is my recipe box? I had numerous recipes in there before you changed the look of your site, now there is absolutely NOTHING.
11/15/2011 03:52:06 PM Report AbuseI wish you included the grams of saturated fat, not just total fat, in the nutritional information that accompanies the recipes. It is hard to know how healthful a recipe really is without this information, so I rarely end up selecting one to make.
11/14/2011 12:33:03 PM Report Abuse