Taste

I’m sharing again today two of my favorite recipes that I usually serve on Thanksgiving.

The recipe pictured, 24-Hour Mashed Potatoes, originally came from Karen Himmelheber, who was stationed at Fort Knox several years ago and attended my church. Karen was a fantastic cook. I shared another of her recipes, the Frozen Bread Dough Coffeecake, a few weeks ago.

Some of my favorite gifts for Christmas – to give and to receive – are gifts of food. They’re generally inexpensive, yet they’re very special because they’re made by hand, and gifts made with your hands really do come from the heart.

One of the most popular recipes I’ve ever run is for Amish Friendship Bread, which was first published in my column almost 20 years ago. The reason it’s called “Friendship” bread is because you share the starter. Once your starter has been fed and has completed a 10-day cycle, you use some, save some and share the rest with friends. Folks have told me that they have run into friends who gave them their starter years before, and they are both still making the bread. I love that.

Recipe correction: The Apple Cream Cheese Bundt Cake recipe published Oct. 18 requires 1/2 stick of margarine in the cream cheese filling and 1/2 stick of margarine in the frosting. The recipe incorrectly listed 1 stick for each.