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Thanksgiving of Autumn


Soda Pop Cranberry Pecan Biscuits


1/4 cup sweetened dried cranber- ries


1/4 cup pecans


2 cups biscuit baking mix (such as Bisquick®), plus a little more for flouring the work surface 1/2 cup sour cream


1/4 cup carbonated lemon-lime soda (such as 7-Up® or Sprite®) 1/4 (4 Tbsp. or 1/2 stick) cup melted butter, divided use


2 tsp. white granulated sugar Glaze:


1/2 cup powdered confectioners' sugar


Heavy cream or milk


Preheat oven to 425 F. Place cranberries, pecans, and baking mix in the bowl of a food pro- cessor. Pulse until fruit and nuts are chopped. Add sour cream and soda, then pulse a few times until dough comes together. Do not over-process. Lightly flour work surface with additional baking mix. Remove biscuit dough from processor to work surface. Sprinkle more of baking mix on top of dough. Fold in half, flour again, and


Apricot-


Cranberry Relish 1 cup orange juice


1/2 cup plus 2 Tbsp. honey, divided 1 (12-oz.) package fresh or frozen cranberries


1/2 cup finely chopped dried apri- cots


1/3 cup finely chopped green onion 1/4 cup finely chopped crystallized ginger


Combine orange juice and 1/2 cup honey in a saucepan; bring to a boil. Add cranberries, bring to a boil, and remove from heat. Drain and let cool. Combine cranberries, 2 table- spoons honey, and remaining ingredi- ents in a medium bowl.


Without Cranberries?


repeat one more time. Pat dough into a 9-inch square. Using a sharp knife, cut dough into 9 even square biscuits. Pour half of the melted butter into a 9- x 9-inch square baking pan and swirl to coat evenly with butter. Sprinkle sugar on bottom of the pan. Arrange biscuits side-by-side (3 rows of 3) in pan. Drizzle remaining butter over the top of biscuits.


Bake for 12 to 15 minutes or until golden.


While biscuits are baking, com- bine confectioners' sugar with enough heavy cream or milk to make a driz- zling glaze. Drizzle the glaze over the warm biscuits. Yield: 9 biscuits


Cranberry-Yam Casserole


3 cups (12-oz.) fresh whole cranber- ries, picked over and washed 1 small orange, washed, sliced (peel included), seeds removed 1/4 cup orange juice 1/2 cup pecan halves


1-1/2 cups granulated white sugar 1 tsp. cinnamon


1/4 tsp. freshly ground nutmeg 1/8 tsp. ground ginger


1 (40-oz.) can yams (or sweet pota- toes), drained


Preheat oven to 375.


Place cranberries, sliced orange, orange jice, pecans, sugar, cinnamon, nutmeg, and ginger in a large bowl. Toss gently to combine. Pour into a 2-quart casserole dish. Bake, uncov- ered, for 30 minutes.


Remove from oven and stir in drained yams or sweet potatoes. Re- turn to oven and bake an additional 15 minutes until heated through. Yield: 8 servings


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