Showing posts with label Thanksgiving traditions. Show all posts
Showing posts with label Thanksgiving traditions. Show all posts

Monday, November 17, 2025

The Stolen Recipe That Became Our Thanksgiving Tradition by Ang Pompano. (plus a givaway)


Ang Pompano: It goes without saying that Thanksgiving is all about tradition, and traditions mean a lot to Annette and me. One of our longest-standing traditions goes back to when our kids were little: me reading A Cranberry Thanksgiving by Wende and Harry Devlin to them, followed by Annette making cranberry bread with their help. 

The well-worn book, its pages smudged with two generations of little fingerprints, spins a mystery centered on a stolen cranberry bread recipe, and along the way, offers lessons that matter just as much today as they ever did: don’t judge people by appearances, and be generous whenever you can.

As in any good culinary mystery, there’s a recipe at the end. This time, it’s the recovered recipe for cranberry bread. Another part of the tradition has always been letting the kids choose one or two special ingredients to add. Just like the story itself, that bread has been loved by our kids—and now our grandkids. At this point, it wouldn’t feel like Thanksgiving without it.

And now, in the spirit of tradition, here’s the cranberry bread recipe from A Cranberry Thanksgiving by Wende and Harry Devlin. I’ve put my own spin on it, and I can’t wait to see how the grandkids make it their own next week.

Ingredients




    - 2 cups sifted all-purpose flour
    - ¾ cup sugar (reduced from 1 cup)
    - 1 ½ teaspoons baking powder
    - ½ teaspoon baking soda
    - ¼ cup butter
    - 1 egg, beaten
    - 1 ½ teaspoons grated orange peel (increased from 1 teaspoon)
    - ¾ cup orange juice
    - ¾ cup raisins (reduced from 1 ½ cups) 
    - 1 ½ cups fresh cranberries, chopped
Optional special ingredients I added:
    - ¾ cup chocolate chips
    - ¾ cup walnuts
Note: I left out the 1 teaspoon of salt since I use salted butter.

Directions
    1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
    2. Sift together the flour, sugar, baking powder, and baking soda in a large bowl.






    3. Cut in the butter until the mixture resembles coarse crumbs.




    4. Add the egg, grated orange peel, and orange juice. Stir just until the batter is evenly moistened.




    5. Chop the cranberries then fold in the raisins, chopped cranberries, and your special ingredients (chocolate chips and walnuts).




    6. Pour the batter into the prepared loaf pan.




    7. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
    8. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.




Whether you follow the recipe exactly or let your own family add a few special touches, this cranberry bread is about more than just ingredients—it’s about tradition, creativity, and sharing a little generosity along the way. Just like the story in A Cranberry Thanksgiving, it reminds us to look beyond appearances, savor the moments with loved ones, and pass a little love from one generation to the next. Enjoy baking, and see what your own family adds to make it theirs.  If you try it, let me know what you think. I’d love to hear from you.

Everyone who leaves a comment and their email address will be entered in a drawing for Crime Spell Books Snakeberry: Best New England Crime Stories 2025, edited by Christine Bagley, Susan Oleksiw, Leslie Wheeler, and me.

Happy Thanksgiving! 

Ang Pompano is a mystery author, editor, publisher and blogger. He writes the Blue Palmetto Detective Agency, and the Reluctant Food Columnist series, both published by Level Best Books. In addition to his writing, Ang is a co-founder of Crime Spell Books and serves as co-editor of the Best New England Crime Stories anthology. He blogs about food on Mystery Lovers’ Kitchen. He lives in Connecticut with his wife, Annette, an artist, and their two rescue dogs, Dexter and Alfie.




Snakeberry: Best New England Crime Stories 2025


Edited by Christine Bagley, Susan Oleksiw, Ang Pompano, and Leslie Wheeler


 BUY LINK


Readers root for criminals in fiction—and sometimes in real life—for many reasons: fighting injustice, acting on temptation, or simply getting away with a daring act, as in Sean Harding’s The Books Job. Crime fiction often probes justice, offering no easy answers but satisfying conclusions. Women in Gabriela Stiteler’s Money Well Spent and Chris Knopf’s Submission make choices we understand, while Cheryl Malone’s ranger in As the Crows Fly confronts moral ambiguity. Beth Hogan’s Willful Blindness and Bruce Robert Coffin’s Writer’s Block mislead readers before revealing the truth.

Twists are a staple of mystery. In Laurel Hanson’s Out of the Reach, an early twist sets the stage, echoed in Bonnar Spring’s At the End of the Day. Conscience shapes characters too: Nikki Knight’s Other Voices Carry explores diverging paths in crime, while Christine Bagley’s Sakura shows morality surfacing under pressure. Some villains—like Dale Phillips’s gas jockey in Gas or Judith Carlough’s writer in Catch and Release—drive the story, leaving readers conflicted.

Historical stories offer clarity: Sarah Smith’s The Woman Who Loved Her Husband’s Teeth depicts a war bride’s determined search, Paula Messina’s Perfect celebrates teenage cleverness, and Ang Pompano’s Minnie the Air Raid Warden highlights resourcefulness. Contemporary tales show women mastering technology to their advantage, as in Leslie Wheeler’s Graham 2.0 and Kat Fast’s Virtually Yours.

Many stories leave readers both satisfied and thoughtful: Brenda Buchanan’s Cape Jewell ends with a wiser heroine, Susan Oleksiw’s The Receptionist delivers a hard lesson, Avram Lavinsky’s The Long Shot evokes 1950s New York tensions, and Moe Moeller’s The Last Stone from the House of Usher offers a modern, near-happy ending.

Across this anthology, writers share the skill to yield to complex narrators, as in Stephen D. Rogers’s Chekhov, Sartre, and the Unity of Effect. Once again, this year’s collection delivers surprises and satisfaction. Welcome to crime in 2025.




When It’s Time for Leaving by Ang Pompano


Buy Link


Al DeLucia walked away from the police—and his past. But when his long-lost father leaves him a detective agency in Savannah, Al finds himself trapped between family secrets and a murder on the agency’s dock. Partnered with Maxine Brophy, a fierce detective who doesn’t trust him, Al is pulled into a deadly search through Savannah and the Okefenokee Swamp—where the truth about the case, and his father, may cost him everything.





Blood Ties and Deadly Lies by Ang Pompano


Buy Link


Al DeLucia returns to Sachem Creek expecting a kayak race and a chance to confront his childhood bully, Abe Cromwell. Instead, he finds a dead lawyer, a web of deceit, and Abe claiming they’re brothers by DNA. Reluctantly joined by Maxine Brophy, his formidable partner and girlfriend, Al dives into a murder investigation that exposes land swindles, hidden maps, and buried family secrets. In a town where the past won’t stay buried, Al must face truths that could upend everything.



Thursday, November 22, 2012

Happy Thanksgiving from Mystery Lovers' Kitchen



LUCY BURDETTE: Happy Thanksgiving to all our readers at Mystery Lovers Kitchen! We're grateful for all of you mystery and food-loving fans! And we hope you're settling down with your favorite people, ready to tuck into your favorite Thanksgiving food.

At my house, we'll have the standard turkey, gravy, and mashed potatoes, with my side of the family represented by mashed turnips and brussel sprouts from my hub's. If it was left up to me, I could skip the stuffing and save the calories for chocolate cream pie:). But other folks can't do without so I'll be making cornbread/sausage stuffing too. What's happening in your kitchens?

SHEILA CONNOLLY: My family traditions were incredibly trite--turkey, stuffing (Pepperidge Farm, from the bag), mashed potatoes, gravy (at least that was homemade!), and something green that I've blotted out (peas? frozen, of course).  And Ocean Spray cranberry sauce, straight from the can (which I actually like). But I will say that after I got married my husband became the Pumpkin Pie King--from scratch!

PEG COCHRAN: We always had the Ocean Spray from the can, too!  The jellied kind so it slid out intact onto this little crystal dish that I don't think my mother ever used for anything else.  My grandmother cooked and brought the turkey, which as my cousin pointed out, had been in the oven so long all you had to do was tap it, and it fell to pieces.  My mother did make really yummy candied sweet potatoes though! 

And every year, my grandmother would admonish my mother to "save the potato water" because she used it to thicken the gravy.  And as we sat down to eat she would say, "God sends the food, the devil sends the cook."

KRISTA DAVIS: We had a fairly traditional roast turkey dinner with stuffing, mashed potatoes, and cranberry sauce (still one of my favorites), although we always had German red cabbage with chestnuts as a side dish. Dessert fluctuated between pecan pie and pumpkin pie and was sometimes a combination of the two, but there was never a shortage of the sweetened whipped cream that belonged on top! (The photo is Lucy's pies from last year--pumpkin/maple and chocolate cream.)

LUCY: Oh, I love red cabbage Krista--you'll have to post that recipe for us!

AVERY AAMES, A.K.A. DARYL WOOD GERBER: We always had the traditional roast turkey with stuffing dinner, too. Homemade cranberry sauce - so easy! (Though my husband still likes it out of a can.) I have to laugh, my stepson's son (I'm not a "grandmother" yet; I sleep with the grandfather. LOL)...anyway little Desmond discovered fresh cranberry sauce last year, at the age of 1 1/2, and he almost ate the entire bowlful! He adored it!!  Often we started with a yummy soup. So comforting during colder months. We also had traditional green beans smothered with cream of mushroom soup and onions rings. Now that I can't have that casserole (thanks to the gluten in it), I've switched to fresh green beans for my family...but I think this year I'm going to try a homemade version because I can still taste those yummy beans. Yams...never my thing but others adored them with the marshmallows. Pumpkin pie. I can eat pumpkin by for breakfast, lunch, and dinner. And a good sauvignon blanc. (Okay, I didn't get that as a girl, but now...)

ANNIE KNOX, A.K.A. WENDY LYN WATSON:  To the extent my family has rituals, they revolved around the Thanksgiving table.  First, we always, always, always had dinner at 2:00 PM.  Always.

We invariably started the meal with green salad (which is actually a green gelatin-based concoction, with cream cheese, whipped topping, and pineapple tidbits).  We had to have a crystal dish with sweet gherkins and black olives (which all the kids ate off their fingers).  Brown-n-serve rolls (no fancy artisanal bread, thank you very much).   Green beans laced with bacon.  Turkey and stuffing (two kinds:  in the bird stuffing and out of the bird stuffing ... which was made with canned oysters).  My Gram's amazing gravy.  Pumpkin pie with whipped cream from a can. 
    And then there was the passing rule:  always pass the dishes clockwise.

Now that Mr. Wendy and I are vegetarian, we've had to put aside most of these rituals.  All of them, really, except for the black olives.  Black olives rule.


CLEO COYLE: Almost every Thanksgiving morning, when I was a little girl, I was woken by the muffled clanging of pots and pans and the savory smells of cooking coming from my family's kitchen. I would open my eyes to the first light of dawn and wander through the house in my pajamas, still yawning, eyes half-open, to find my mother and Aunt Mary already hard at work in the kitchen, getting the huge turkey ready for roasting. My mother would be at the stove, frying up the turkey innards in butter and olive oil, my aunt would be sitting at the kitchen table, slicing up Italian chestnuts. My favorite dish was their stuffing, too. In fact, I didn't even have to wait for dinner. Thanksgiving breakfast was always a bowl of that freshly made chestnut stuffing. It is one of the best foodie memories of my life and remains a tradition to this day. So here’s to old memories—and new ones. This and every year...May you all eat with Thanksgiving joy! ~ Cleo





HAPPY THANKSGIVING
AND LOTS OF LOVE
AND GOOD WISHES
FROM OUR TABLES TO YOURS!

~ Mystery Lovers' Kitchen