Yummy In Your Tummy

Story By Tucker Ryun

Don't you just love Thanksgiving? It's the only holiday where you just eat food! Speaking of food, if you're looking for some new recipes to try, then we've got you covered! Listed below are some delicious new dishes to try this Thanksgiving!

1. Cranberry Sauce with Orange and Cinnamon

Ingredients:

• 12 oz fresh cranberries

• 1 cup orange juice (fresh or store-bought)

• 1/2 cup sugar

• 1 cinnamon stick

• 1/4 teaspoon ground ginger

• Zest of 1 orange

Instructions:

1. In a medium saucepan, combine cranberries, orange juice, sugar, cinnamon stick, and ginger.

2. Bring to a simmer over medium heat. Stir occasionally, and cook for 10-12 minutes, until the cranberries burst and the sauce thickens.

3. Remove from heat, discard the cinnamon stick, and stir in orange zest.

4. Let the sauce cool before serving.

   
   

2. Apple Crisp

Ingredients:

• 6 cups peeled and sliced apples (Granny Smith or Honeycrisp work well)

• 1 tablespoon lemon juice

• 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon vanilla extract

For the topping:

• 1 cup rolled oats

• 1/2 cup flour

• 1/2 cup brown sugar

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cut into cubes

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Toss the sliced apples with lemon juice, sugar, cinnamon, nutmeg, and vanilla extract. Spread them evenly in a greased 9x13-inch baking dish.

3. In a separate bowl, mix together oats, flour, brown sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Sprinkle the oat topping evenly over the apples.

5. Bake for 40-45 minutes, until the top is golden and the apples are bubbling.

6. Serve warm with vanilla ice cream or whipped cream.

   
   

3. Apple Cider Donuts

Ingredients:

• 1 1/2 cups apple cider

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• Cinnamon sugar for coating

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter.

2. Reduce the apple cider: In a small saucepan, bring the apple cider to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, until it reduces to 1/2 cup (about 10-15 minutes). Remove from heat and allow to cool slightly.

3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Mix wet ingredients: In a large bowl, whisk together the sugar and eggs until smooth. Add the melted butter, vanilla extract, and the reduced apple cider. Mix until fully combined.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The batter will be thick.

6. Fill the donut pan: Spoon the batter into the donut pan, filling each cavity about 2/3 full. You can also use a piping bag for easier filling.

7. Bake for 10-12 minutes or until a toothpick inserted into the center of a donut comes out clean. The donuts should be lightly golden brown.

8. Cool and coat: Allow the donuts to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once the donuts are cool enough to handle, dip them in cinnamon sugar to coat.

9. Serve: Enjoy the fresh apple cider donuts immediately, or store them in an airtight container for up to 3 days.

4. Roasted Garlic Mashed Potatoes

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed

• 1 bulb garlic, halved horizontally

• 1/2 cup unsalted butter

• 1/2 cup heavy cream

• Salt and pepper to taste

• Fresh chives for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Wrap the garlic halves in foil and roast for 30-40 minutes until soft.

2. Meanwhile, cook the potatoes in a large pot of salted boiling water for 15-20 minutes until tender.

3. Drain the potatoes and return them to the pot. Squeeze the roasted garlic out of its skin and add it to the potatoes.

4. Mash the potatoes with a potato masher or hand mixer. Add the butter and heavy cream and continue mashing until smooth and creamy.

5. Season with salt and pepper to taste.

6. Garnish with fresh chives and serve warm.