Frenship cooks share recipes for Thanksgiving side dishes, desserts

Company's Coming Potato Casserole is an option for your dinner table come Thanksgiving. The recipe was provided by Wanda DeLoach.

Thanksgiving is approaching, and for some of us, that means one thing: Relatives will descend upon us, expecting fabulous food.

Two Frenship cooks have advice and recipes to provide with the turkey or ham you dish up.

Wanda DeLoach, a former restaurant owner in Wolfforth, penned a cookbook three years ago titled “Isn’t Life Delicious,” which is available on her website,

“Thanksgiving is one of my very favorite days. To me, it’s all about food, family and fun,” she said, adding that many people add a fourth F: football.

DeLoach said to avoid stress, set realistic goals. Don’t be afraid to miss a noon deadline in order to spend time as a family watching the Macy’s Thanksgiving Day Parade, she said, and don’t hesitate to ask guests to bring a dish.

“Assign tasks and delegate. So what if Thanksgiving dinner is not served at straight-up noon?” DeLoach said. “To me, Thanksgiving should be a day filled with wonderful food and those you love.”

Another Frenship cook, Barbara McCrummen, suggests thinking of ways to make some items in advance. McCrummen is a family and consumer science teacher at Frenship High School known as “Cookie Lady” to most students.

“I think the one thing that helps me on Thanksgiving morn is that I make my pie crusts ahead of time and put them in the pie pans and freeze,” McCrummen said. “We like our pies made that day, and it is so easy to take the pie crusts out of the freezer, fill with a favorite filling and bake.”

When it comes to Thanksgiving, most people think first of turkey. DeLoach suggests using one of the Reynolds cooking bags for turkeys, following most of the directions on the package, but ultimately allowing the turkey to cook a little longer than recommended.

“When the turkey comes out of the oven, I simply snip one corner of the bag and drain the turkey drippings for the dressing,” DeLoach said.

DeLoach said she could fill a book with just dressing recipes, the next Thanksgiving mainstay. She said she is often asked why she did not include a dressing recipe in her book, and she said she would not dare.

“Everyone’s favorite dressing recipe is how their mother made it,” DeLoach said.

She suggests that this Thanksgiving, people should make an effort to get the treasured dressing recipe from their mothers or grandmothers. Because so many cooks use what DeLoach refers to as the “dump and taste” method, she said it might be a good time to turn pinches and dabs into an actual recipe.

McCrummen contributed her pie crust recipe, as well as her Apple Crumb Dessert and a Sweet Potato Crunch recipes, while DeLoach shared recipes for Boston Creme Cake and Company’s Coming Potato Casserole.

Pie Crust for one 9-inch pie
You will need:
1 1/2 cup flour
3/4 tsp salt
1/2 cup shortening
3-5 Tbsp cold water

1. Combine in a mixing bowl, mix: 11/2 cup flour and 3/4 tsp salt
2. Cut in til size of small peas: ½ cup shortening
3. Sprinkle the 3-5 Tbsp cold water in slowly, stirring with a fork, being careful to add water to a dry portion each time.
4. Shape into a smooth, flat ball.
5. Roll out 1/8-inch thick on a sheet of lightly floured waxed paper. Use strokes from center to outer edges.
6. Place dough into pie pan, being careful not to stretch dough.
7. Flute edges as desired.
8. Prick pie shell with a fork if it is to be baked without a filling.
9. Bake 10 minutes at 425 degrees.

Apple Crumb Dessert (24 servings)
You will need:
12 large, tart apples
11/2 cups sugar
4 Tbsp cinnamon
1 1/2 cups sugar
2 1/4 cups flour
1 cup butter

1. Preheat oven to 400 degrees.
2. Peel and slice apples. Arrange in large 12 x 18 pan.
3. Mix in a bowl: 1½ cups sugar and 4 Tbsp cinnamon
4. Sprinkle cinnamon mixture over apples.
5. In mixing bowl, combine and mix: 11/2 cups sugar until crumbly. 21/4 cup flour and 1 cup butter
6. Sprinkle crumbs over apples.
7. Bake in 400-degree oven 40 to 50 minutes.

Sweet Potato Crunch
You will need:
1 large can sweet potatoes, drained and mashed
1/2 cup sugar
2 eggs
1 cup evaporated milk
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt

1 cup brown sugar
1/2 cup flour
1/4 cup butter, melted
1 cup chopped pecans

Mix potatoes, sugar, eggs, milk, cinamon, vanilla and salt. Pour into buttered 9 x 13 inch dish. Combine brown sugar, flour, butter and pecans. Crumble over potatoes. Bake at 400 degrees for 30 to 40 minutes.

Company’s Coming Potato Casserole
24 oz. shredded hashbrowns, thawed
1 10-oz. can cream of chicken soup
1/2 cup butter, melted
1 pint sour cream
1/2 cup onions, finely chopped
3 cups grated cheese
2 cups crushed potato chips

Preheat oven to 350 degrees. In large bowl, mix all ingredients except potato chips. Spread into a 9 x 13-inch pan that has been sprayed with cooking spray. Sprinkle potato chips on top. Cover with foil and bake 35-40 minutes. Uncover and bake an additional 15-20 minutes until casserole is golden brown.

Boston Creme Cake
1 box yellow cake mix
3/4 cup canola oil
1 3-oz. box vanilla instant pudding
3/4 cup water
4 eggs

Preheat oven to 325 degrees. Spray two 9-inch round cake pans with Baker’s Joy or line with wax paper. Place all cake ingredients in a large bowl and beat for 3-4 minutes until smooth. Pour into prepared pans; bake on center rack for 25-30 minutes or until center of cake springs back to touch. Cool completely before assembling cake.

2 3-oz. boxes vanilla instant pudding
21/2 cups milk
2/3 cup whipped topping
While cake is baking, empty both boxes of pudding into a bowl. Add milk and beat on low speed until pudding is smooth and starts to thicken. Refrigerate for 15 minutes. Fold in whipped topping and return to refrigerator.

1 1/2 sticks butter, softened
2/3 cup cocoa
4 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
Pinch of salt

Beat butter on low speed until fluffy. Stir in milk and vanilla. Slowly beat in powdered sugar and cocoa. Add salt and beat until frosting is smooth, scraping sides of bowl often.

To assemble cake, remove cakes from pans. Using a long serrated knife, slice both cakes in half horizontally, forming four layers. Place bottom layer of one cake on cake plate and spread with a little less than half of filling mixture. Top with second cake layer and spread this layer with chocolate frosting. Repeat with cake layer, filling, cake layer, and chocolate frosting on top. Frost sides of cake with remainder of frosting. Chill several hours before serving. Store leftover cake in the refrigerator.

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