The John P. McNulty Scholars Program
is designed for highly qualified young women who are pursuing a degree in one of the natural sciences, mathematics or computer science at Saint Joseph’s University. This challenging program provides full- and partial-tuition scholarships, and a supportive environment to help bright young women become leaders who reach the highest echelons of the STEM professions.
McNulty Program graduates have gone onto pursue advanced degrees in biology, food science, mechanical engineering, materials chemistry and neuroscience at institutions including Cornell University, Georgetown University, University of Pennsylvania, University of Illinois and Johns Hopkins University.
November 2016: The Class of 2020's Favorite Thanksgiving Recipes
L-R: Amelia Bielefeld, Annamarie Glaser and Lindsay Miller
The campus is quiet. Classes are finished for the week. And our thoughts turn toward the magnificent meal we will be enjoying tomorrow with famliy and friends. While the food here at SJU isn't bad at all, there is nothing like a home-cooked meal. Especially at Thanksgiving. Below are the dishes we can't wait to dig into. Happy Thanksgiving everyone!
Amelia Bielefeld (Biology): Sweet Potato Casserole
My all-time favorite Thanksgiving recipe is, hands-down, Sweet Potato Casserole. My family discovered this recipe when I was still very young from one of our close family friends. My sister and I loved it so much that my mom decided that she needed to have the recipe as well. Ever since then, we have made it at every Thanksgiving and Christmas dinner. The taste always gets me into the holiday spirit, no matter what time of year it is. For my family, Sweet Potato Casserole is a must-have at Thanksgiving Dinner, and I am happy to pass our treasured recipe onto you!
- 3 cups sweet potatoes
- 1/2 cup melted butter
- 1/3 cup milk
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 beaten eggs
- pinch of salt
- 5 tablesppons melted butter
- 2/3 cup brown sugar
- 2/3 cup flour
- 1 cup chopped pecans
How To Make It
- Preheat your oven to 350 °F
- Mash your sweet potatoes and add the ingredients required for the casserole. Mix thoroughly.
- Pour mix into a casserole pan or thin dish
- Combine ingredients for the topping and spread evenly across the top of the casserole.
- Bake in oven for 30 - 35 minutes.
Annamarie Glaser (Biology): Vanillekipferi (Vanilla Crescent Cookies)
Thanksgiving was one of my favorite holidays when I still lived in the States. Nothing could compare to the feeling of family and unity. It was one of the only times of the year all five of my siblings were together--the smell of rich food, the heat of the fire filling the house. Though it's an American holiday, after moving to Germany, we were able to fuse older family traditions with some German Christmas traditions. For me, one of the best parts of the holidays in Germany is the wide variety of cookies. This Thanksgiving, I'll be missing my two homes: my new one at SJU and my family home in Munich. This recipe is for my favorite German holiday cookie, one of the first I remember trying.
- 14 tablespoons cold butter
- 2 cups flour
- 1/2 cup blanched, ground almonds
- 1 1/2 tablespoon vanilla sugar
- 2 egg yolks
- Vanilla sugar for sugar coating
- Clear plastic wrap
- Baking parchment
- Baking sheet
How To Make It
- Preheat oven to 400°F.
- Mix and then knead ingredients into firm, smooth dough, ensuring not to knead too long.
- Wrap dough in clear plastic wrap and refrigerate for a minimum of an hour.
- Cut off slices from dough that are about 3/8 inch thick.
- Break off small pieces from the slices and shape them into crescents. Rewrap remaining dough and return to fridge.
- Place the crescents on a baking sheet lined with baking parchment paper.
- Bake for 15-20 minutes until the cookies are golden.
- Dip cookies into sugar while they are still warm to ensure the sugar adheres to the cookies.
Lindsay Miller (Mathematics): Carrot Cake with Cream Cheese Frosting
Thanksgiving is one of my favorite holidays. It is filled with family, friends and food! I am lucky to have parents who are wonderful cooks and to have so many different dishes to look forward to every year. However this year, I am most excited about homemade carrot cake. This recipe is simple to follow and yields delicious results. Give it a try! I promise you will not be disappointed. Regardless, I wish you a very happy Thanksgiving and a relaxing break from school or work filled with quality time with loved ones! I am thankful to be home in New Jersey, but I will be missing my second home on Hawk Hill.
- 3 cups unbleached all-purpose flour
- 3 cups granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 cups corn oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 1/2 cups shelled walnuts, chopped
- 1 1/2 cups shredded coconut
- 1 1/2 cups pureed cooked carrots
- 3/4 cup drained crushed pineapple
Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 6 tablespoons sweet butter, at room temperature
- 3 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
How To Make It
- Preheat oven to 350 °F. Grease three 9-inch layer cake pans lined with wax paper.
- Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
- Pour batter into the prepared pans. Set on the middle rack of the oven and bake for about 60 minutes until the edges have pulled away from sides and a cake tester inserted into the center comes out clean.
- Cool on a cake rack for 3 hours.
- Mix frosting ingredients with an electric mixer until creamy. Fill cake and frost sides with cream cheese frosting. Dust top with confectioners sugar.
To hear from other McNulty classes, please check out Words From McNulty Students.