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Magic Beans Thanksgiving Recipes

We know that the holidays, especially Thanksgiving, are built around food traditions. We asked our staff to submit their favorite family recipes, beyond turkey and stuffing. We hope you enjoy and we would love for you to share one of your favorites in the comments. Happy cooking!

Tewksbury Tweets

Ingredients:

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Instructions:

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened. Sometimes, to make believe these were actually healthy, my mom would add 1/2c of raisins to them as well, but no one in my family likes it that way.  These are really tasty, easy, and better than usual haystack no-bakes, in my humble opinion.

– Provided by Kerry Williams, Magic Beans Buyer


My Mom’s Cranberry Sauce

Ingredients:

1 cup water
1 cup sugar
1/2 teaspoon ginger powder
1 hard pear
1 package cranberries
Juice and zest of 1 lemon
1/4 cup Amaretto (Disaronno is best)

Instructions:

1. Combine water, sugar, and ginger and boil 5 minutes.
2. Peel and dice pear.
3. Add pear to mixture and simmer 3 minutes.
4. Add cranberries.
5. Simmer slowly, stirring infrequently, until you hear them start to pop.
6. Cool completely, then add lemon juice and zest.
7. Add 1/4 cup Amaretto.
8. Chill for 24 or more hours, stir and enjoy!

– Provided by Lisa Wells, Magic Beans Hingham Store Manager


Gluten Free Pie Crust

Works great for tarts and apple dumplings. Makes 1 2-crust pie or 2 open face pies.

Ingredients:

12 tablespoons chilled unsalted butter – cut into cubes
2 cups gluten-free flour mixture (I use a fine ground rice flour/tapioca starch/potato starch blend)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthum gum
4.5 ounces (1 ½ 3oz packages) package cream cheese (chilled)
2 tablespoons ice water
1 tablespoon cider vinegar

Instructions:

1. Whisk together dry ingredients: flour, salt, baking powder, xanthum gum until thoroughly mixed – Place in chilled bowl.
2. Add cream cheese to dry ingredients and mix (using two butter knives) until coarse.
3.  Add butter cubes and mix until pea sized.
4. Add water and vinegar and mix until dispersed.
5. Split contents in half and place each half in a large Ziploc bag. Work dough until contents stick together. If you’re having trouble add 1/2 -1 tablespoon ice water.
6. Scrape out contents from bag and work until there is no crumbling.
7. Wrap each half, and refrigerate for at least 45 minutes before rolling out.
8. Roll out dough, transfer to pie plate then pour in your favorite fillings. Poke holes in top crust to vent.
9. Bakes at 350 degrees for approximately 15 minutes.

Tips:
*The colder you can keep your ingredients, the flakier the crust will be.
*Gluten free dough does not have the same elasticity as flour dough- roll out on lightly floured plastic wrap or parchment paper and transfer to pie plate.
*This recipe mixes well in a food processor.

– Provided by Emily Bell, Magic Beans Office & HR Manager


Crunchy Roasted Chickpeas

My family makes these to snack on as relatives arrive and we wait for dinner to begin. The irresistible crunch of the finished product will surprise and delight you. Here’s one variation — the one we make — but The Kitchn has a round-up of 15 ways to flavor the chickpeas (and an alternate way of preparing them — tossing them in the oil and flavoring at the end of the process, rather than at the beginning).

2 teaspoons olive oil
2 teaspoons curry powder
1 15 ounce can of chickpeas, drained, rinsed and dried
1 teaspoon salt

Preheat oven to 425 degrees. Heat the olive oil on the stove and mix it with the curry powder. Add the chickpeas and salt. Stir to coat. Roast 30 minutes.

-Provided by Sheri Gurock, Magic Beans co-founder

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