Thanksgiving is one of the best times of the year regarding food. I hope you enjoy these 5 recipes, and I encourage you to share them with the rest of your family! These recipes all come from the Food Network! Please note that if you have any nut allergies, these recipes may need to be adjusted. Have fun!

Old Fashioned Apple Crisp

https://www.foodnetwork.com/recipes/ina-garten/old-fashioned-apple-crisp-recipe-1941803 
By: Ina Garten

Ingredients: 

• 5 pounds McIntosh or Macoun apples
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

(Topping Ingredients)

• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced

Steps:

1. Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. 
2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish. 
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Pumpkin Roll 

https://www.foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe-2102494 
By: Trisha Yearwood

Ingredients: 

• 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
•  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

Steps: 

1. Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan. 
2. 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.
3. 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.
4. 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.
5. 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.

Pumpkin-Brownie Swirl Pie

https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-brownie-swirl-pie-3363524 

By: Food Network Magazine

Ingredients:

• 1 stick unsalted butter, plus more for the pie plate
• 1 12-ounce bag semisweet chocolate chips
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

(Pumpkin Filling)

• 1 cup pure pumpkin puree
• 1 cup heavy cream
• 1 large egg
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• Vanilla ice cream, for serving (optional)

Steps: 

1. Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
2. Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
3. Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
4. Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

The Best Pumpkin Bread 

https://www.foodnetwork.com/recipes/pumpkin-bread-recipe-1957866 

By: Food Network Kitchen 

Ingredients:

• Unsalted butter, for the pans
• 3 1/2 cups all-purpose flour, plus more for the pan (see Cook’s Note)
• 3 cups sugar
• 1 cup vegetable oil
• 4 large eggs, lightly beaten
• One 15-ounce can pure pumpkin puree
• 2 teaspoons fine salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2/3 cup water

Step:

1. Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
2. Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
3. Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
4. Divide the batter between the prepared loaf pans. Bake until the cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

(Cook’s Note)

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Snickerdoodles 

https://www.foodnetwork.com/recipes/snickerdoodles-recipe-1939429 

By: Gale Gand

Ingredients:

For the toppings: 

• 3 tablespoons sugar
• 1/2 teaspoon cinnamon

For the Cookie Dough

• 3 1/2 cups flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1 tablespoon light corn syrup
• 2 1/2 teaspoons vanilla extract

Steps:

1. In a small bowl, stir together the sugar and cinnamon and set aside.
2. To make the cookie dough, stir together the dry ingredients.
3. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s sticky or difficult to handle.
4. Preheat the oven to 375 degrees F.
5. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an ungreased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

By: Sorina Yeghian ‘26, Food and Wellness editor 

26syeghian@montroseschool.org