Alex Daynes

Thanksgiving College Style

by

Hello my friends! Sorry it’s been awhile! I was in sunny Florida all last week and over thanksgiving, so I didn’t have a chance to make my own Thanksgiving Dinner. Thanks to Grandma Bowthorpe who sparked the idea and gave me the turkey to get me started, I decided to plan my own party! Here in Cedar we call it “Friendsgiving” and I am super excited about it! I’m excited to share with you all my recipes and tips and tricks about how I prepare a holiday dinner! I’m sorry it’s a week late, but hey maybe these can be a head start for Christmas!

Recipes will be coming in periodically, but today in preparation for tomorrow, I made the Pumpkin Pie and Cranberry Sauce! My recipes are super simple and semi homemade!

Cranberry Sauce Recipe
1 bag cranberries
1 cup water
1 cup sugar

In a medium sauce pan, bring the sugar and water to a boil, stirring frequently to dissolve the sugar. Once dissolved, add the cranberries and bring the pot to a boil once again. When boiling, reduce heat to medium low and let simmer for approximately 10 minutes. Once cranberries are all bursted and soft, remove from heat and let cool in room temperature. When cooled, box it up and refrigerate until ready to serve.

Pumpkin Pie Recipe 
1 can pumpkin puree 
1 can sweeten condensed milk 
2 large eggs
1 tsp cinnamon 
1/4 tsp nutmeg 
1/4 tsp cloves 
1/2 tsp salt 
9 inch pie crust 
Trick to making canned puree taste like the real stuff? Heat it up in a sauce pan before adding it to the rest of the mix. First, mix all the ingredients together in large mixing bowl. Pour into pre made graham cracker pie crust. Bake at 425 for 15 minutes, then reduce heat to 350 for another 35-40 minutes, depending on your oven. When the toothpick comes out clean, it’s ready! 

And there you have it! Easy, simple, college kitchen approved cranberry sauce and pumpkin pie! Stay tuned for more recipes like pomegranate banana fruit salad, turkey, stuffing, and mashed potatoes!