Your family will enjoy these easy Thanksgiving desserts from Sarah.
This is a recipe my mom always used for our family’s Thanksgiving pumpkin pie. I’m sure this recipe was originally printed on the side of Libby’s pumpkin puree many decades ago. I especially like using this recipe because it uses regular milk, rather than evaporated. It also tastes great!
This is my go-to recipe when entertaining. Everyone loves scones, and you can prepare and freeze the dough weeks in advance. The recipe was adapted from a cherry scone recipe published by the Culinary Institute of America.
1.Combine flour, sugar, baking powder, and salt together in a bowl. Add the dried cranberries and orange zest, and toss together.
2.Add cream and stir together until just mixed.
3.Gently press the dough into a 10-inch round or 10-inch square cake pan that has been lined with parchment paper. Cover with another sheet of parchment paper. Freeze until firm, at least 2 hours.
4.Preheat the oven to 350F. Thaw the dough for 5 minutes at room temperature. Turn it out of the cake pan onto a cutting board, removing parchment paper. Cut into wedges and place on a baking sheet, about 2 inches apart.
5.Bake the scones until just golden, about 30 to 40 minutes. Cool scones on the baking sheet for a few minutes.
6.Mix the milk and confectioners’ sugar to make a glaze. Brush on scones while they are still warm. Scones can be served warm but taste best after glaze has soaked in overnight.
Sarah, thank you for sharing these easy and yummy desserts.
Sarah Chang is a stay-at-home mom to three energetic boys under the age of 7. When she’s not playing ball with her children or picking up Cheerios, Sarah pursues her passion for helping other moms by serving in a leadership role in her local MOPS (Mothers of Preschoolers) group. Sarah has a B.A. in History from the University of Chicago. She has been married to her husband, Jeff, for almost 10 years.
Walk with God and glorify His name.
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