Kid Concoctions 11

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. 1. Whisk pumpkin, heavy cream, eggs and molasses.
  2. 2. Combine flour, sugar, baking powder, baking soda, salt and spices 
  3. 3. Add cut butter and pumpkin puree.
  4. 4. After dough comes together, dump on floured surface and gently knead using flour.
  5. 5. Divide in half, form into two 5-inch circles, 3/4-inch thick and cut.
  6. 6. Use parchment paper and bake for 15 minutes at 400 degrees

Instructions for the glaze

  1. 1. Whisk/blend powdered sugar, pumpkin puree and spices.
  2. 2. Spread on cooled scones (sets in 15 minutes).
  3. 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. 1. Combine cranberries and 2/3 cup water in medium saucepan.
  2. 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. 3. Stir in oranges or pineapple and any liquid into the cranberries.
  4. 4. Tie up a cheesecloth with the cinnamon stick, cloves and cardamom inside and throw the bundle into the mixture.
  5. 5. Cook covered at lowest heat for 20-30 minutes or until thick and all berries have burst.
  6. 6. Remove bundle of spices and stir in maple syrup.
  7. 7. Refrigerate for 2 hours before serving. Will stay fresh for up to 2 weeks in the fridge or 6 months in the freezer.