Thanksgiving favorites: Teens & 20s writers share family recipes



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   Thanksgiving is on Thursday and the Teens & 20s writers were asked to share some of their favorite family recipes.
From cranberry sauce to a pumpkin roll and a Peruvian dish, you may want to serve these at your own gatherings this year.


 Mom’s zesty homemade cranberry sauce

• 1 cup water
• 1 cup orange juice, with pulp (fresh, when available)
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt

• 24 ounces (2 bags) cranberries, fresh, rinsed (may substitute frozen)

In a 3-quart heavy saucepan, over medium-high heat, add water, orange juice and sugar. Stir until sugar is dissolved and liquid comes to a low boil. In a small mixing bowl, stir together spices, then sprinkle mixture over boiling liquid, stirring to mix well.
Add cranberries and stir until sauce comes back to a low boil and cranberries begin to pop, approximately 10 minutes. If a thicker sauce is desired, continue to cook on low heat, stirring often. Cranberry sauce will continue to thicken after being transferred to a serving bowl or storage container. May be served warm or at room temperature. Keep covered and refrigerated up to 10 days. May be frozen in an airtight container for up to 2 months. Makes about four cups.
Cook’s notes: Cooking time is 20 minutes. A great make-ahead holiday treat.
Source: Chandler Holland, a freshman at Warren Wilson College

Pumpkin roll

• Two 3-ounce packages cream cheese, room temperature
• 1 stick butter (1/2 cup), room temperature
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup pecans, finely chopped
• 1 cup confectioners’ sugar, plus more for sprinkling

Preheat the oven to 350 degrees F. Grease and flour a 17 1/2-by-12 1/2-inch jellyroll pan. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes. Invert the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake.
Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes. With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.
Source: Nancy Drago, a junior at Chapel Hill High School


• 2 cups cornstarch
• ⅔ cup butter
• 4 spoonfuls sugar
• 4 teaspoons baking powder
• 4 egg yolks
• 5 spoonfuls orange juice
• 2 tablespoons milk
• 1 can of condensed milk
• Powdered sugar

Immerse the whole can of condensed milk (you can remove the label if you want) for one hour. Make sure it is submerged in the water. After one hour, put the condensed milk in the fridge for 30 minutes.
Preheat the oven to 350 degrees F. Put sugar, eggs and butter in a bowl and mix. Slowly add the cornstarch and baking powder in small increments and mix into the bowl.
Add orange juice to the bowl. Knead the mixture in the bowl. If it is too dry, add milk. Roll the dough until it is 1/8th of an inch thick.
Cut round cookie shapes out of the dough and place them on a baking sheet. Put them in the oven for 15 to 20 minutes until golden brown. Let them cool. Spread condensed milk on the cookies and cover them with powdered sugar.
Cook’s notes: This recipe is my family’s version of the Peruvian dessert called Alfajores which we make for Thanksgiving every year.
Source: Jaclyn Bartlett, a senior at the Hawbridge School

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