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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1/18
Toasted Coconut Cake with Walnuts and Cranberries

    "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.

Makes: 16 servings
Prep   35 mins 
Stand   20 mins 
Bake   18 mins  350°F 
2/18
Roasted Vegetables and Chickpeas

    Roasting brings out the sweetness and boosts the flavor of fall vegetables in this hearty side dish that costs just 43 cents per serving.

Serving size: 8 side-dish servings
Prep   30 mins 
Roast   45 mins  425°F 
3/18
Milk Chocolate Marble Loaf Cake

    "Milk chocolate gives this cake a lighter flavor and lets the vanilla side shine as well," says holiday baking expert David Bonom.

Makes: 12 servings
Prep   30 mins 
Stand   30 mins 
Bake  1 hr 5 mins  350°F 
4/18
Triple-Ginger Squares

    "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.

Makes: 24 servings
Prep   20 mins 
Bake   33 mins  to  35 mins  350°F 
Stand  At least  4 hrs 
5/18
Chocolate-Filled Sweet Potato Cupcakes

    "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."

Serving size: 24 cupcakes
Prep   25 mins 
Bake   19 mins  350°F 
Cool   10 mins 
6/18
Scott Peacock's Corn Bread Dressing

    Elevate common ingredients, such as cornmeal, celery, and onion, into a memorable holiday side dish.

Makes: 12 servings
Prep   45 mins 
Bake   40 mins  325°F 
Bake   5 mins  425°F 
7/18
Olive-Cherry Bruschetta

    Top toasted bread with goat cheese, prosciutto, and a spoonful of olive-cherry tapenade, which is flavored with fresh lime and basil.

Serving size: 32 bruschetta slices
Prep   45 mins 
Bake   5 mins  425°F 
8/18
Cheesy Potato Bake with Eggs

    Bacon adds smokiness, and tomatoes and broccoli add freshness to this hearty breakfast casserole.

Makes: 8 servings
Prep   30 mins 
Bake   55 mins  325°F 
9/18
Chile-Lime Turkey Patties

    This clever twist on crab cakes is a brilliant use for leftover turkey. A garlicky Lime Butter Sauce is a delicious finishing touch.

Makes: 8 servings
Prep   20 mins 
Cook   10 mins 
10/18
Apricot-Sweet Potato Hand Pies

    A sweet mixture of apricots, bourbon, sweet potatoes, and spices fill these delightful fall turnovers by Southern cookbook author Sara Foster.

Serving size: 16 to 20 hand pies
Prep  1 hr 30 mins 
Bake   18 mins  to  20 mins  375°F 
Cool   10 mins 
11/18
Creamy Green Beans with Crispy Shallots

    Sara Foster's modern spin on the classic Thanksgiving casserole features fresh button mushrooms, a hint of nutmeg, and fried shallot rings.

Makes: 8 servings
Prep   30 mins 
Bake   45 mins  350°F 
Cook   15 mins 
12/18
Sara Foster's Herb-Roasted Turkey

    Several cups of white wine and apple juice in the bottom of the roasting pan keep this apple- and onion-stuffed turkey succulent.

Makes: 8 servings
Serving size: 8 servings, plus leftovers
Prep   30 mins 
Chill  overnight
Stand  1 hr 30 mins  to 1 hr 45 mins 
13/18
Sara's Silky Pumpkin Pie

    Sweetened condensed milk and melted butter are the keys to making this nutmeg-, cinnamon-, and ginger-spiced pumpkin pie extra luxurious.

Makes: 10 servings
Serving size: one 9-inch pie
Prep   35 mins 
Bake   50 mins  325° 
Cool  1 hr 
14/18
Aunt June's Boiled Custard

    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.

Makes: 16 servings
Prep   10 mins 
Cook   25 mins 
Cool  1 hr 
15/18
Sweet Potato Spoon Bread

    This soufflé-like side dish from Sara Foster is an irresistible combination of sweet potatoes, cornmeal, eggs, and brown sugar.

Makes: 8 servings
Prep   25 mins 
Bake   45 mins  400° 
Bake   35 mins  350° 
16/18
Buttermilk Mashed Creamers

    With this recipe from Sara Foster, simple is truly best. All that's needed are potatoes, butter, buttermilk, sea salt, and freshly ground pepper.

Makes: 8 servings
Prep   15 mins 
Cook   30 mins 
Stand   5 mins 
17/18
Beet, Carrot & Apple Salad

    Toss Granny Smith apple, turnip, beet, and carrot matchsticks with a light citrus vinaigrette that can be made up to three days in advance.

Makes: 8 servings
Serving size: 12 servings, plus leftovers
Start to Finish   45 mins 
18/18

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