Not going home for Mom’s turkey this year? Healthy and cheap baking ideas for students
Thanksgiving is a time for students to return home and spend time with their family and friends. Students can show they care by cooking a contribution for the big feast. These quick and easy recipes are fruit and fiber friendly so they satisfy and are tasty at the same time.
For a fruity way of comforting the soul try:
CRANAPPLE COBBLER
Ingredients:
Fruit:
6 small apples
2 cups of cranberries
1 cup of sugar
1 tablespoon of instant tapioca
2 tablespoons of unsalted butter
Cobbler top:
1 1/2 cups all-purpose flour
1/3 cup sugar and
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter in small pieces
1 large egg
1/2 cup heavy cream
Preheat oven to 375 degrees and place the rack in the middle of the oven
1. Cut the apples in half
2. Cut each half into 4 to 5 wedges depending on size.
3. Add apple and cranberries with sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dice 2 tablespoons of unsalted butter into small bits and spread over the top of the fruit.
For the cobbler top:
4. Mix the flour, sugar, baking powder and salt in a bowl.
5. Add the butter a little bit at a time creaming the butter with the dry ingredients.
6. Whisk the egg and heavy cream together in a separate bowl then stir into butter and dry ingredients mixture. The dough should be fairly loose.
7. Spoon the dough on top of the fruit mixture in dollops covering the entire dish.
8. Bake for about one hour or until golden brown. To check, insert a toothpick; if it comes out clean, the cobbler is done.
Based on a recipe from Food Network Kitchens at the Food Network
For a traditional holiday food, try pumpkin muffins. They are a timeless classic.
PUMPIN’ PUMPKIN PECAN MUFFINS
Ingredients:
1 cup canned pumpkin puree
2 large eggs
1/2 cup of plain yogurt
1/2 cup canola oil
1 teaspoon pure vanilla extract
3/4 cup whole wheat flour
3/4 cup of Fiber One bran cereal
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons of hazelnut and cinnamon spices
Pinch of salt if desired
1 cup of pecans
1. Preheat oven to 400 degrees.
2. Place rack in the middle of the oven.
3. Line 12 muffin cups with non-stick spray.
4. In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, oil, and vanilla extract.
5. In a large mixing bowl, combine the flour, Fiber One, sugar, baking powder, baking soda, cinnamon, hazelnut and salt.
6. Add the milk and egg mixture to the flour mixture. Stir until just combined.
7. Pour mixture into muffin cups, add pecans and place in oven for 30-40 minutes checking periodically.
Based on a recipe from Amy Posont at All Recipes
For those who prefer bread to muffins try this holiday treat:
BANANA AND RAISIN BREAD
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Fiber One
1 cup mashed ripe bananas
2 eggs
1 teaspoon vanilla
1/4 cup margarine
1/2 cup sugar
1/2 cup raisins
1. Stir together flour, baking powder, baking soda and salt.
2. In another bowl, mix Fiber One, bananas, eggs and vanilla. Let stand for 5 minutes
3. Beat margarine and sugar until everything is combined.
4. Add flour and Fiber One Mix
5. Stir in raisins. Spread evenly in 9x5x3-inch loaf pan sprayed with non-stick cooking spray.
6. Bake at 350 degrees for about 45 minutes
7. Remove from pan and cool
Based on a recipe from Kellogg’sr All-Branr at All Recipes
Thanksgiving is not Thanksgiving without cranberries! Try:
CRANBERRY AND PEAR TARTS
Ingredients:
1-cup all-purpose flour
1/2-cup butter
2 tablespoons sugar
4 cups of cranberries
8-ounce jar of Pear jam
1. In a medium bowl, blend together the flour, butter and sugar. Chill the mixture for about an hour.
2. Preheat oven to 375 degrees F
3. Pour mixture into small pan.
4. Bake in oven for 10 minutes.
5. Take it out and allow it to cool.
6. Add the cranberries in the crust.
7. Heat jam up until boiling and pour the jam over the fruit.
8. Cover and refrigerate tart for about 1 hour.
Based on a recipe from Linda Scroggy at All Recipes
Enjoy!
Contact Campus Press Staff Writer Jennifer Jacobs at jennifer.l.jacobs@thecampuspress.com
