This week wraps up my series on Thanksgiving family favorites. Spiced oranges are a sweet and beautiful way to sweeten your holiday turkey garnish. Make extra to deliver to family and friends who will enjoy the preserved treat through well into the holiday season. Sweet Potato Biscuits are absolutely amazing and offer an alternative to traditional yeast bread. At my house, we serve both! And, finally, every holiday meal must end with more than just your standard pumpkin pie. To sit alongside the standard, try this wonderful Pecan Custard Pie. It's sweet, creamy and pretty on the buffet.

Happy eating and happy Thanksgiving!

P.S. I'd love to hear from you this holiday season. If you have a holiday recipe or tip to share, email me at allirae65@aol.com. Spiced Oranges

8 whole medium oranges (juicy, thin

skinned ones are best)
5 C. water
3 C. sugar
1 1/4 C. cider vinegar
24 whole cloves
2 sticks cinnamon

Simmer whole oranges, uncovered, in enough water to cover, about 30 minutes. Cool and drain. Combine sugar, water, vinegar and spices in a large pan. You may cut the oranges in halves, quarters or slices and place in the syrup. Simmer for 20 minutes. Remove the cinnamon sticks. Spoon into 6 hot pint jars. Cover with the liquid. Seal and refrigerate. You may want to double the syrup recipe to ensure you have enough. Keeps well refrigerated for several weeks and also makes a great syrup for holiday drinks.
    Sweet         Potato         Biscuits
1 C. all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 C. shortening
1 1/2 C. mashed sweet potatoes
3 T. milk

Combine dry ingredients and cut in shortening. Add potatoes and the milk to make a soft dough. Turn out on floured board and knead lightly and roll to half inch thickness. Cut in your favorite style or shape. Bake at 450 degrees for 15 to 20 minutes. Makes about 15 medium sized biscuits.
        Pecan         Custard           Pie
1/2 C. plus 1 T. sugar
2 T. cornstarch
1/2 tsp. salt
1 C. white corn syrup
3 large eggs
1 1/2 T. vanilla
1/4 stick margarine
2 C. pecans
1 deep dish pie crust

Combine sugar, corn starch and salt in a large bowl. Add corn syrup and mix. Beat eggs with mixer and add. Stir in vanilla and melted margarine. Run pecans through food chopper or processor and grind fine. Add to custard mixture. Beat with electric mixer on medium for about 30 seconds until well mixed. Pour into pie crust and bake for 15 minutes at 400 degrees. Lower oven and bake for 40 to 45 minutes at 325 degrees until set.