Episode 05 – Giblets and Tidbits for your End of Year Strategy

It’s Turkey Time! As we prepare for Thanksgiving, the Buzz crew provides some helpful best-practice tidbits that will make you as happy as the sight of your giblet gravy. From quick strategies to beef up your graduate inquiry pool to simple ways to increase transfer applications and your identified high-value donors, Capture’s subject experts are happy to welcome you to their table of bountiful goodies that will leave you feeling grateful. 

Plus, we scan the higher ed industry for our Buzz quick takes and take a peek behind the curtain at some Capture intel insights.


Welcome to the ‘Pumpkin Spice Economy’

Interim Chancellor Quits Amid Scandal Over Photos

Marlboro to Become Part of Emerson

Cincinnati Christian U. Will Shut Its Doors

Mega-Universities Are On the Rise. They Could Reshape Higher Ed as We Know It.


Postal Facts: A Decade of Facts and Figures

The University of Texas at Austin pumpkin stencil


Aunt Mary’s Cranberry Sauce

Photo from Farm Fresh for Life

What you’ll need: 1 bag cranberries, 1 zest & juice lemon, 1/2 cup lime juice or any other citrus juice, 1 1/2 cups cane sugar start with 1 cup and sweeten to your taste, 1/4 tsp cinnamon, 1/4 tsp Salt

What you’ll do: Rinse cranberries.  Place in sauce-pan.  Add zest and juice of a lemon.  Add 1/2 cup of lime juice (or any citrus juice).  Add sugar, cinnamon & salt.  Stir together.  Bring to boil.  Simmer about 15-20 minutes, or until thickened.  Chill and serve.


Carrot Gelatin Salad

Photo from ASTENG on AllRecipes

What you’ll need: 1 (6 ounce) package lemon flavored Jell-O® mix, 1 (20 ounce) can crushed pineapple, drained with juice reserved, 4 large carrots, shredded

What you’ll do: In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour. When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.


Angel Biscuits

Recipe from Sandra Smith, Amanda Scott’s mom

What you’ll need: 5 cups self-rising flour, 2 tablespoons sugar, 1 cup shortening, 1 package yeast, dissolved in 1/3 cup warm water, 2 cups buttermilk.

What you’ll do: Dissolve yeast in warm water, set aside. Sift flour; add sugar; cut in shortening. Add dissolved yeast and buttermilk and refrigerate for 2-3 hours. Remove the portion needed and make it into biscuits. Bake at 400 degrees for 15 minutes, or until brown. The mixture will keep in refrigerator for 1 week; use as needed!

Nanny’s Broccoli Casserole 

Recipe from Orla Roberts, Amanda Scott’s Nanny

What you’ll need: 1 fresh large bunch of broccoli or two boxes of frozen broccoli, chopped, 1 can Cream of Mushroom Soup, 1 cup Mayonnaise, ½ cup onion, chopped, 2 eggs beaten, 2 cups of cheddar cheese, 1 stick butter, 1 stack Ritz crackers.

What you’ll do: Combine all ingredients in casserole and top with cracker crumb and melted butter. Bake 350 degrees for 30-35 minutes. Nanny always used fresh broccoli!