Susan Vaughan here. Yes, I know Thanksgiving comes later in the month, but sharing these killer Thanksgiving recipes allows time to shop for ingredients.
Thanksgiving is my husband’s favorite holiday—family and friends, great food, but no pressure about gifts—so we have the complete Thanksgiving turkey dinner, no matter it’s just the two of us. Back in the Dark Ages when I grew up, the only cranberry sauce I knew was a tasteless jelly that came in a can (sorry, Ocean Spray). One spoonful and I decided this side to the turkey extravaganza was not for me. As an adult, I shunned even homemade sauce, thinking it would be no better. It wasn’t until I married that I learned to love the real thing. At my in-laws’ home for our first Thanksgiving as a married couple, of course I couldn’t turn down my mother-in-law’s homemade whole-berry cranberry sauce. Yeah, it’s a cliché in novels when an author describes taste as exploding on the tongue, but that was exactly my experience. At last, a cranberry sauce that made my taste buds dance. Every Thanksgiving since, I’ve made her killer recipe and am sharing it with you in her memory. The recipe can be adjusted for different amounts of berries.
MRS.VAUGHAN’S CRANBERRY SAUCE
Ingredients: 12 ounces fresh cranberries, 1 ½ cups of water, 1 ½ cups of sugar.
Combine all in a saucepan and heat on stovetop. Stir until sugar is dissolved. Bring to a boil and boil about 20 minutes. Let cool slightly, then pour into a bowl or mold. Chill. The sauce jells nicely and looks pretty, almost too pretty to eat.
Next up is a to-die-for pumpkin pie recipe. It’s a lower-fat version of the classic dessert, but no one ever notices the difference (and I’ve kept the low-fat secret from my husband for years).
LOWER-FAT PUMPKIN PIE
Preheat oven to 425 degrees. Ingredients: 3 eggs or 4 egg whites, 1 can pumpkin, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg; 1/8 teaspoon cloves; ½ teaspoon salt, 1 can (14 ounces) Eagle Brand Fat Free Sweetened Condensed Milk, a nine-inch unbaked pie crust.
In a large bowl, beat eggs slightly. Add pumpkin, spices, salt. Beat until well blended. Slowly add the condensed milk and mix well. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce oven heat to 350 degrees and continue baking for 25-30 minutes longer, or until a knife comes out clean. Serves 8.
Anyone who would like printable versions of these recipes, email me at firstname.lastname@example.org. Put “Thanksgiving recipes” in the Subject line. And Happy Thanksgiving to all!
*** Watch for sales of my Task Force Eagle books, NEVER SURRENDER, ONCE BURNED, and TWICE A TARGET, coming soon on Amazon. You can find more information about my books at www.susanvaughan.com.