Pass Down the Joys of Thanksgiving Cooking with these Family Recipes
Thanksgiving Scones With Pumpkin Glaze
Ingredients for the scones
1/2 cup canned pumpkin
1 large egg
3 tablespoons heavy cream
1 tablespoon molasses
2 cups flour
1/4 cup + 2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
3/4 teaspoon cloves
1 stick cold butter
Ingredients for the Glaze
1 1/2 cups powdered sugar + more for dusting
3 tablespoons canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
Instructions for the scones
- 1. Whisk pumpkin, heavy cream, eggs and molasses.
- 2. Combine flour, sugar, baking powder, baking soda, salt and spices
- 3. Add cut butter and pumpkin puree.
- 4. After dough comes together, dump on floured surface and gently knead using flour.
- 5. Divide in half, form into two 5-inch circles, 3/4-inch thick and cut.
- 6. Use parchment paper and bake for 15 minutes at 400 degrees
Instructions for the glaze
- 1. Whisk/blend powdered sugar, pumpkin puree and spices.
- 2. Spread on cooled scones (sets in 15 minutes).
- 3. Dust with powdered sugar.
Spiced Cranberry Sauce
Makes 4 cups
20 ounces fresh/frozen cranberries (organic if possible, as cranberries are heavily sprayed)
2-0.75 ounce cans mandarin oranges in juice (or one 15-ounce can pineapple chunks minus syrup)
1 cinnamon stick
8 whole cloves
2 cardamom pods
3/4 cups maple syrup
- 1. Combine cranberries and 2/3 cup water in medium saucepan.
- 2. Bring to boil, cover and simmer for 15-20 minutes until they begin to burst. IIf berries stick, add 1/4 cup water.
- 3. Stir in oranges or pineapple and any liquid into the cranberries.
- 4. Tie up a cheesecloth with the cinnamon stick, cloves and cardamom inside and throw the bundle into the mixture.
- 5. Cook covered at lowest heat for 20-30 minutes or until thick and all berries have burst.
- 6. Remove bundle of spices and stir in maple syrup.
- 7. Refrigerate for 2 hours before serving. Will stay fresh for up to 2 weeks in the fridge or 6 months in the freezer.