Roswell Residents Share Thanksgiving Recipes

1973: Teddie’s Apple Cake

"One of my favorite recipes for Thanksgiving - and the entire fall season - is Teddie's Apple Cake. It was first published in the New York Times in 1973 and then published again in 2007 in an article by Amanda Hesser. Everyone loves it, it's so easy and tastes best the next day!" - Marci Greene

This recipe appeared in The New York Times in an article by Jean Hewitt.

Butter for greasing pan

3 cups flour, plus more for dusting pan

1 1/2 cups vegetable oil

2 cups sugar

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith

1 cup chopped walnuts

1 cup raisins

Vanilla ice cream (optional).

1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired. Serves 8.

Cornbread Dressing

"It's got to be, cornbread dressing!!! - Roger Raney Sr

Bake your cornbread as directed on cornmeal bag, take out of the oven and cool. Then lovingly break up cornbread in a bowl, add chicken broth, a pinch of sage (do not go overboard), a little butter and a pinch of salt and pepper. Pour back in a pan and bake on 350 degrees until browned and delicious!!!