Monthly Archives: November 2013

Thanksgiving Side Dishes- Traditional Favorites and some Random Surprises

Thanksgiving 2013

Thanksgiving Table 2013

For more photos see posting on Tables

I love turkey, but, for many people, the side dishes are the highlight of the Thanksgiving meal. The other night we celebrated and gave thanks with friends in a gathering aptly named “Friendsgiving,” and, despite a gorgeous 34 lb. fresh turkey (when I say “fresh,” I mean fresh – it was slaughtered the day before), the side dishes occupied the majority of the real estate on the guests plates. My invitation for Friendsgiving suggested that if guests wanted to, they could bring a side dish of their choice – either something reminiscent of their childhood Thanksgivings or a side dish they knew would not be served at the Thanksgiving feast they would attend this year. I think everyone has experienced the disappointment of attending a Thanksgiving feast where your favorite “traditional” side dish is absent. However, the flip side is attending a gathering where you discover a new favorite (for me, sauerkraut and corn pudding – not together- make that list). This year I had a couple of vegetarians on the guest list, so I made two types of stuffing (my traditional stuffing includes sausage); I loved the new Quinoa stuffing and will make it in future years, whether or not I have vegetarians attending. This year’s Thanksgiving featured the following side dishes:

  • Sausage Cornbread Stuffing (with mushrooms, apples and pecans)
  • Quinoa Stuffing with Mushrooms and Apples Dried Cranberries
  • Roasted, Pureed Butternut Squash (click here for recipe)
  • Buttermilk Mashed Potatoes
  • Corn Casserole
  • Sauerkraut
  • Ginger Pear Cranberry Sauce
  • Guajillo Chili Cranberry Sauce

I also served vegetarian chipotle pumpkin soup and corn muffins. For dessert we enjoyed homemade pumpkin pie, pecan pie, and apple pie – but that’s a whole separate post.

corn puddingCorn Casserole


  • 2 Cans Creamed Corn
  • 2 Cans Corn (do not drain)
  • 2 Cups Sour Cream
  • 1.5 Cup Sugar
  • 4 Eggs
  • 1 Cup Butter- melted
  • 2 Boxes (8 Oz.) Jiffy Corn Mix


Preheat oven to 350 Degrees. Combine all ingredients in a large mixing bowl and mix until well combined. Spray or grease a 9×12 baking dish or equal sized casserole dish and pour in mixture. Cover and bake for 30 minutes; remove cover and bake an additional 30 minutes.

Sausage Cornbread Stuffing 2Sausage Cornbread Stuffing


  • 2 Lbs. Breakfast Sausage (can combine 1 package country style, 1 package sage sausage)
  • 1 Large Sweet Onion (about 2-3 Cups)- chopped
  • 6 Stalks Celery (including leaves)- chopped
  • 3 Granny Smith Apples – peeled, cored, and chopped
  • 12 Oz. Mushrooms (button, baby bellas – or combination) – chopped
  • 6 Oz. Pecans – chopped
  • 1/3 Cup Fresh Sage- chopped
  • 1/3 Cup Fresh Parsley
  • 3 TBS. Fresh Thyme Leaves
  • 1/2 Cup Butter
  • 1-3 Cups Turkey or Chicken Broth
  • 14 Oz. Cornbread Stuffing
  • 14 Oz. Herb Cubed Stuffing Mix
  • Salt and Pepper – to taste


Cook sausage in a large saute pan. Remove sausage from pan and set aside. Add butter to pan and melt. Add chopped onions and celery and saute until softened. Add mushrooms, apples, pecans, sage and thyme. Cook until apples and mushrooms are softened. In a large bowl or stockpot, combine sausage, sauteed vegetable mixture, and two types of stuffing. Mix well and add broth (a bit at a time) until stuffing mix is moistened as desired. Season with salt and pepper. Add stuffing to cavity of turkey and cook accordingly. Heat remaining stuffing in an oven safe baking dish (you may want to add extra broth to the stuffing which is not cooked in the bird).

quinoa stuffingVegetarian Quinoa Stuffing


  • 1.5 Cups Quinoa
  • 3 3/4 Cup Vegetable Broth – plus extra
  • 4 Stalks Celery- chopped
  • 1 Medium Sweet Onion – chopped
  • 12 oz. Mushrooms – chopped
  • 2 Granny Smith Apples – peeled, cored, and diced
  • 2-3 Oz. Dried Cranberries – chopped
  • 1 Bag (12 oz.) Herb Cubed Stuffing
  • 4 TBS. Unsalted Butter (or Vegan margarine)
  • 2 tsp. Fresh Thyme Leaves
  • 2 tsp. Fresh Sage – chopped
  • Salt and Pepper


Heat quinoa and vegetable broth in a medium saucepan and cook for 15 minutes until quinoa is cooked. In the meantime, in a large saute pan melt butter and saute celery and onion until tender. Add mushrooms, apples, cranberries, and herbs and saute until tender. Combine quinoa, stuffing, and vegetable mixture, season with salt and pepper and moisten with additional vegetable broth if desired. Heat at 350 Degrees in a covered casserole dish until warmed through.

Buttermilk Mashed Potatoes


  • 5 Lbs. Yukon Gold Potatoes (or Russetts) peeled and cut into 1″ chunks
  • 1 Cup of Buttermilk (or Heavy Cream)
  • 1/2 Cup Butter
  • Salt and Freshly Ground Pepper


To a stockpot, add enough water to cover potatoes. Bring water to a boil and add potatoes. Cook until potatoes are fork tender (but not mushy), about 10 minutes depending on the type of potato and the size of your chunks. In the meantime,aAdd buttermilk (or cream) and butter to a small saucepan and heat to just below boiling. Drain the potatoes and mash with a masher or potato ricer. Add hot buttermilk mixture, salt and pepper (to taste) and mix thoroughly (if you like really smooth potatoes, you can use a hand mixer and whip the potatoes). Taste for seasoning, and add more salt and pepper as necessary.

Guajillo Chili Cranberry SauceGuajillo Chili Cranberry Sauce


  • 4 Cups Fresh Cranberries (about 1.5 bags)
  • 1 Cup Orange Juice
  • 1 tsp. Fresh Orange Zest
  • 1 Cup (1 block) Piloncillo (can substitute light brown sugar)*
  • 1 Dried Guajillo Chili
  • 1 tsp. Cinnamon
  • 1/2 Cup Raw Pumpkin Seeds – optional, for garnish

* Piloncillo is available in most Mexican markets – it has a deep earthy brown sugar taste and is worth seeking out. It is usually sold in a cone shaped block.


Rehydrate guajillo chili in warm water for 20 minutes. Bring orange juice to a boil in a medium saucepan and add piloncillo until it melts and dissolves – stirring regularly. Add cranberries and simmer over medium heat until cranberries start to pop. Use a spoon to slightly mash up the cranberries. Remove the stem and seeds from the guajillo chili and finely chop. Add chili, orange zest and cinnamon to cranberry mixture. Allow to cool and serve at room temperature garnished with pumpkin seeds.

Ginger Pear Cranberry SauceGinger Pear Cranberry Sauce


  • 12 Oz. Fresh Cranberries
  • 2 Medium Pears (ripe but firm) – peeled, cored and diced
  • 3/4 Cup Sugar
  • 1/2 Cup Water
  • 3 TBS. Brown Sugar
  • 2 TBS. Orange Juice
  • 1 TBS. Freshly Grated Ginger
  • 1/2 tsp. Kosher Salt
  • 5 TBS. Crystallized Ginger – chopped


In a medium saucepan, combine all ingredients except crystallized ginger. Bring to a boil, stirring occasionally. Simmer until cranberries start to pop (about 5-7 minutes) and use a spoon to help mash cranberries – continue cooking until mixture thickens (about another 5 minutes); stir in crystallized ginger. Remove cranberry mixture from heat and allow to cool – serve at room temperature.

Vegetarian Chipotle Pumpkin Soup

Pumpkin soupAnother “re-post,” but this is a little different because I am making the soup vegetarian. This soup will be the starter course at my “Friendsgiving” gathering this Sunday. I’m expecting 26 adults and a couple of little ones, so I will be doubling the recipe. I am serving buffet style, so I will serve the soup out of a hollowed-out pumpkin, but guests will eat out of small bowls. I’m really mixing traditional Thanksgiving recipes with some non-traditional dishes for this gathering, and I’m hopeful that my guests will enjoy the eclectic  menu. Serves 8-10 as a starter, or 5-6 as a main course.


  • 3 15 oz. Cans of Pumpkin Puree
  • 4-6 Cups Vegetable Stock or Broth (homemade is ideal, but if not available use a good quality brand)
  • 1 Medium Sweet or Yellow Onion – chopped
  • 3 Cloves Garlic – chopped
  • 1-2 Chipotle Peppers (canned in adobo sauce) – chopped
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • 2 TBS. Olive Oil
  • 2 TBS. Lime Juice
  • Salt to taste (about 2 tsp.)
  • Creme Fraiche (optional – garnish)
  • Cilantro (optional – garnish)


Add olive oil to a large stockpot and heat over medium. Add the onions and cook until softened (but not browned). Add garlic, chipotle, and cumin and cook until garlic is aromatic (about 1 minute). Add the pumpkin puree, 4 cups of vegetable stock, oregano, and salt. Bring to a simmer and allow to simmer for 25-30 minutes. Check consistency; add more vegetable stock to thin the soup. Puree soup in blender (or use an immersion blender). If you prefer, you can skip this step (soup will have bits of onion, garlic and chipotle), but I think it’s worth the little bit of extra work to get a smooth soup. Taste, and add more salt, cumin or chipotle (if you want more heat). Return to stockpot and add lime juice. Serve warm and garnish with creme fraiche and cilantro (optional). This re-heats well, so it’s a good make ahead recipe.pumpkin soup in pumpkin


Let’s Talk Turkey: The Basics

Herb Roasted Turkey

Herb Roasted Turkey

OK, this is kind of cheating, because this is a re-post from an earlier post entitled Turkey 101, but I find that blog viewers don’t always look at previous posts, so I thought now would be a good time for a reminder on the basics of that Thanksgiving favorite…turkey. This year I am hosting two Thanksgivings – the first entitled Friendsgiving, and, you guessed it, it will be a random gathering of friends – most of whom only know me. For this gathering I’m expecting between 14-20 people and I’ve ordered a fresh Heritage breed Bronze Broadbreast from Walnut Hill Farm in Shelby, MI I requested a large one, and the grower asked if I wanted her largest. Duh…. of course! My Tom currently weighs in at about 35 Lbs. and is expected to dress out to about 30 Lbs. Vikki (the grower) refers to it as “an impact turkey” because it is so large that it will make a definite impact when presented (I hope my platter is large enough)  He will be “processed” on Saturday, November 23 and I will pick him up at the farm that evening – only to cook him the following day. Doesn’t get any fresher than that! This is a photo of a turkey that Vikki cooked the first year they raised birds – it weighed over 40 lbs.40 Lb Turkey How awesome is that? I found this farm through Local Harvest and I’m so glad I did. I’ve purchased “fresh” Amish turkeys in the past from my favorite somewhat gourmet grocery store in the past, and they’ve always shown evidence of having been frozen (ice crystals on the inside) – to me, frozen is not fresh. The recipe that I’ve included guarantees a moist and tender bird because you add chicken stock to the roasting pan. Because I am absolutely guaranteed that my turkey is as fresh as you can get, I am not concerned about a dry turkey and will skip the chicken stock. The first year I cooked one of the turkeys we raised on our farm (many years ago when I had a farm in New Hampshire), I literally had to ladle juice out of the roasting pan because it was going to spill over. Fresh turkeys give off a lot of juice – and, yes, that is a good thing!

For those of you who may be intimidated by the task of cooking a turkey, I promise you, it is one of the easiest things to cook. Here are a couple of tips and some observations that newbies might appreciate:

Q: What size turkey should I buy?
A: Typically 1 lb. per person is the guideline. This allows everyone to have their fair share at dinner and allows for some leftovers. Notice the operative word some? I love leftovers, so I always figure at least 1.5 lbs. per person.

Q: Is there a big difference between a “fresh” turkey and a frozen turkey?

A: I will have to say that, in the past, we always special ordered a “fresh” Amish turkey from our specialty grocery store, but every year there was evidence that the turkey had been frozen (and was sometimes still partially frozen). So, if that’s the case, why not save some money and buy a frozen turkey? One reason is the amount of time required to thaw a turkey.

Q: How long does it take to thaw a turkey?
A: There are two ways to safely thaw a turkey; one way is in the refrigerator, and the other is the cold water method. NEVER thaw a turkey at room temperature. To thaw a turkey in the refrigerator, you need to allow 24 hours for every 5 lbs. of turkey. This means it can take up to 5 days to thaw a large bird. Remember, that’s valuable refrigerator space with a holiday approaching. To thaw a turkey in cold water, allow 30 minutes per lb. of turkey. Simply place the bird (in it’s original sealed package)in a bath of cold water (you can fill your sink or buy a rubbermaid container or use a large stock pot). Change the water every 30 minutes.

Q: What’s the difference between “all natural,” “free range,” “Kosher,”
“Heritage Breed,” or “injected?”

A:Well, that’s a complicated question, and one that has already been addressed on another blog which I follow : serious eats. I did purchase two (no that’s not a typo – I am roasting one turkey and smoking the other) Heritage Breed turkeys this year from our favorite pork farmers (no, pork is not a typo – they partnered with a turkey farmer this year) at Melo Farms. The heritage breeds have become quite popular (they just sound sophisticated), but our reasoning is that we know the turkeys were raised in a humane way because that’s what Melo Farms is committed to. I will have to let you know how they turn out.

Q: What is the best way to cook a turkey?

A: I have to admit that I only have experience roasting a turkey in the oven. The reason is that I just love roasted turkey so much that I haven’t wanted to give it up and possibly risk being dissatisfied. What that’s old expression…”if it isn’t broken, don’t fix it”? I have, however heard wonderful things about deep fried turkeys, but that whole deep frying thing intimidates and scares me a little. This year we invested in a smoker and bought a rotisserie attachment for the grill, so we are going to try that. We practiced on a whole chicken the other night and the results were outstanding.

Q: Should I brine my turkey?

A: I am a big fan of brining. My mother never brined, nor did my Great Aunts who often hosted us for Thanksgiving, and their turkeys were always pretty good. However, I tried brining a couple of years ago after I saw a brining mix at my local specialty grocery store. I will have to say – I will never go back to unbrined. It’s tempting this year because I am convinced that our free range, humanely raised turkey is going to be superior, but I don’t want to risk it. I read a very interesting blog article (same blog as above) that suggested brining was futile, but I wasn’t convinced. However, if you want to make a more informed choice check this out: The Truth about Brining . Unfortunately, I don’t have a good brining recipe because I just buy the mix.

Q: How long does a turkey need to cook?

A: The general rule is 18-20 minutes per pound for a stuffed bird (reduce by 1-2 minutes per pound if the turkey is over 15 pounds), or 15-18 minutes per pound for an unstuffed bird (reduce by 1-2 minutes per pound if the turkey is over 15 pounds). I never trusted those little pop-up plastic things, so I always check the temperature with a reliable meat thermometer. The stuffing must be at least 165 degrees, the breast should be 170 degrees, and the thigh meat should be 180 degrees. Some will argue that the turkey will continue to cook while it rests (which is true, and you should always let the turkey rest for at least 20 minutes – just enough time to make the gravy), so you can go a little lower on the internal temperatures. My response to that is that this is poultry – I don’t mess around with poultry, especially when I’m feeding it to the people I love the most in this world, my family.

Q: At what temperature should I cook my turkey?

A: I preheat my oven to 425 degrees and turn it down to 350 degrees when the turkey goes in. As you can see from the photo, this will result in a nicely browned turkey (I like it that way – good crispy skin). Sometimes I will just lay a piece of aluminum foil loosely over the top of the bird if it’s getting too brown.

Q: Is it better to stuff the bird or cook the stuffing separately?
A: I say do both. I don’t worry about bacteria in the stuffing because I check the temperature of the stuffing. I’m not the biggest stuffing fan, but everyone else in my family is, so I make a ton of stuffing. Everyone always wants the stuffing out of the bird because it is extra moist. However, you can only fit so much stuffing into those cavities, so I stuff the bird and cook the extra on the side (add extra liquid to the stuffing that goes in the oven). An important note: remove the stuffing from the bird before storing the leftover bird in the refrigerator – stuffing left in the bird is a recipe for salmonella.

Q: How often should I baste the turkey?

A: In an ideal world, one in which you had nothing else going on, you would baste every 15-20 minutes to ensure a juicy bird. However, most turkeys won’t even start to give off juices until nearly an hour of cooking. I always keep an inch of chicken stock (or turkey stock if you have it) in the bottom of my roasting pan (I have a wire rack in the roaster that keeps the turkey elevated, so it’s not sitting in broth). Some people say this results in a “steamed” turkey, but just look at the picture above and you can see that there’s nothing “steamed” about that bird. I check the liquid level about every hour (adding more if necessary) and will baste when I do that. When it gets down to the last two hours, I stop adding broth and let what’s in the pan reduce. This method results in a very moist turkey, and it allows me to cook the giblets and the neck bone alongside the turkey, which makes for great gravy.

Q: Some people suggest rinsing or cleaning the bird before cooking, what does that mean?

A: Because I used to raise my own turkeys and they were slaughtered on my farm, I am very familiar with the processing of a turkey. Not every butchering operation has the same standards of quality control that I have. I always check my turkey over for any leftover pin feathers (small little feathers that get overlooked). If you find any, use a pair of clean tweezers to pull them out. Also, I check the cavity of the bird. For most grocery store turkeys, this is where the giblets and neck will be placed. They are typically in a paper-type bag (probably a result of so many people forgetting to remove them from the cavity), and you’ll want to remove those. I usually inspect the organs and decide if I want to use them – they add great flavor to gravy – and I always cook the neck alongside my turkey. After removing the bag of goodies and the neck, I just run my hand on the inside of the cavity and make sure there’s not extra loose “stuff.” If there is, I pull that off and discard it.

Here’s my basic herb roasted  turkey recipe:

Herb Roasted Turkey


  • 3 TBS Fresh Rosemary (or 1 1/2 TBS. dried)- chopped
  • 3 TBS Fresh Thyme (or 1 1/2 TBS. dried) – chopped
  • 3 TBS Fresh Tarragon (or 1 1/2 TBS. dried) – chopped
  • 1 TBS. ground pepper
  • 2 tsp. salt
  • 1  15- to 21-pound turkey, neck and giblets reserved
  • Fresh herb sprigs
  • 2 tablespoons vegetable oil
  • 6 tablespoons (3/4 stick) butter, melted
  • 4 cups canned low-salt chicken broth


Calculate total roasting time based on the following: 18-20 minutes per pound for a stuffed bird (reduce by 1-2 minutes per pound if the turkey is over 15 pounds), or 15-18 minutes per pound for an unstuffed bird (reduce by 1-2 minutes per pound if the turkey is over 15 pounds).

Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)

Position rack in lower part of oven and preheat to 425 degrees. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Put turkey in the oven and immediately turn the heat down to 350 degrees. Roast turkey 45 minutes. Remove turkey from oven and lightly cover breast and legs with foil. Baste turkey every 30-45 minutes and add more broth if level goes below 1 inch. Remove foil from turkey for the last 1 hour of roasting; add more broth to the pan if necessary. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180 degrees – breast should register at 170 degrees. If turkey is stuffed, stuffing should register at 165 degrees. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.

Classic Molasses Cookies

Classic Molasses Cookies

Classic Molasses Cookies

I’m a bit of a purest when it comes to certain things. While I love creative takes on good old fashioned classics, I am always drawn back to the originals/classics.  Molasses cookies are a perfect example. I want my molasses cookies to have that slightly crispy cracked top, but be chewy on the inside. No fat, chunky cookies – molasses cookies should have a thin profile. So, here is my favorite recipe for what I consider to be the true classic molasses cookie. I brought a basket of these cookies to a recent meeting and was told by one person that my cookies “made his day.” I don’t want to amp up anyone’s expectations too high, but I do hope you, too will enjoy this classic which, in my opinion, is perfect for this crisp fall weather. (Makes 2 Dozen Cookies)


  • 2 Cups Flour
  • 2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1.5 tsp. Cinnamon
  • 1 tsp. Cloves
  • 1 tsp. Ginger
  • 3/4 Cu[ Butter (melted)
  • 1 Cup Sugar (plus about 1/4 cup additional for sprinkling)
  • 1 Egg
  • 1/4 Cup Molasses (good quality – unsulfured)


Preheat oven to 350 Degrees. Combine flour, baking soda, salt, cinnamon, cloves and ginger in a small bowl – set aside. In a large bowl (or the bowl of a stand mixer), blend together butter, 1 cup of sugar, and egg (use an electric mixer for best results). Add molasses and then, with mixer on low speed, add flour mixture. Chill the dough in the refrigerator for 1 hour.
After dough is chilled, use a spoon or cookie scoop to scoop out balls of dough – roll into smooth 1″ balls. Roll each ball in sugar until completely covered. roll in sugarPlace balls 2 inches apart on a parchment lined baking sheet. ready to bakeBake for 8-10 minutes until the tops are cracked, but the cookies are still a bit soft in the center. Transfer to wire racks and allow to cool completely.

cookie close-up

Pumpkin Scones

Pumpkin Scone

Pumpkin Scone

I simply can’t get enough pumpkin this time of year! I hope it’s not too annoying, but tis the season! Quite frankly, I prefer that the Fall/Halloween/Thanksgiving season last longer than the Winter/Holiday/Christmas season, but as evidenced by all of the stores that are already decked out with Christmas accoutrements, nobody bothered to ask for my humble opinion. Today I’m going to attempt pumpkin pie ice cream, but my post reflects a treat I made last week – pumpkin scones. Although I’ve never had the Starbucks pumpkin scones (they always look good), I’ve been told these are similar. I think maybe it’s just because I used two kinds of glaze similar to the look of the Starbucks scones. At any rate, the scones were well received, and, as with all of my scone recipes, they’re super easy. You could go the really easy route and only use one glaze, or skip the glazes altogether – but I say: “splurge – fall comes but once a year!”


  • 2 Cups Flour
  • 1/3 Cup Light Brown Sugar
  • 1/2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 3/4 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 Cup Unsalted Butter (cold – cut into small pieces)
  • 1/2 Cup Pumpkin Puree (NOT Pumpkin Pie Filling)
  • 1 tsp. molasses (use good quality -unsulphured)
  • 3 TBS. Heavy Cream
  • 1 Egg
  • 2 tsp. Vanilla

For the Glazes:

  • 2 Cups Powdered Sugar
  • 2-4 TBS. Heavy Cream
  • 1 TBS. Pumpkin
  • 1/8 tsp. Cloves
  • 1/8 tsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1/4 tsp. Cinnamon


Preheat oven to 400 Degrees. In a large bowl, combine all dry ingredients. Add butter to dry mixture and, using your hands or a pastry cutter, combine until butter is incorporated and mixture resembles a coarse meal. Thru March 20 006

In a separate bowl, mix together pumpkin puree, molasses, heavy cream, egg, and vanilla. Add wet mixture to dry mixture and combine to form a dough. Flour a work surface, and put dough out onto surface – dusting with enough flour so that it is not sticky but workable; knead dough 2-3 times but do not overwork. Form dough into two balls. Put dough on a work surface and pat into 3/4 inch round discs. Cut dough into 8 equal sized triangles (pie shaped).pumpkin scone dough Place cut scones on greased or parchment lined baking sheet and bake for 10-15 minutes (depending on size of scones). Allow to cool completely and drizzle with icing (if using). Icing the scones: Completely cover each scone in plain icing. Pumpkin scones icing 1For the Pumpkin Icing, use a spoon to drizzle the icing over the glazed scones in a diagonal pattern (or whatever random pattern you choose).

For the Plain Icing: Combine 1 Cup powdered sugar and 1 TBS. cream- slowly add more cream until desired consistency is achieved.

For the Pumpkin Drizzle Icing:

Combine powdered sugar, spices, and pumpkin puree and add 1 TBS cream – slowly add more cream until desired consistency is achieved.pumpkin scones iced 2

Pumpkin Scones Ready for Delivery

Pumpkin Scones Ready for Delivery