What Dessert Are You Making for Thanksgiving

[chefandi]

I was just wondering what all of you were making for Thanksgiving dessert?
I am thinking about making the Pumpkin Streusel Cheesecake and a Pecan Pie! Both from CL.
So I was anxious to see what all of you were planning!

[Ralph]

Along with a still-to-be-determined appetizer (see my post about appetizer advice), we're making a cranberry & chocolate trifle from Emeril Lagasse. The recipe is at: http://www.foodtv.com/recipes/re-c1/0,1724,13910,00.html

If that link doesn't work, go to the Emeril Live page at www.foodtv.com (http://www.foodtv.com) & look on that page for the show on "Cranberry Cravings."

[HARRYET]

I am making pumpkin bread, cranberry bread, apple pie, pumkin streusel cheesecake. My MIL is making banana cream, chocolate cream, pumpkin, and pecan pies. YIKES! we're gonna have a lot of desserts!! http://www.cookinglight.com/bbs/biggrin.gif

Oh I forgot, I do need to make something kid friendly, because my 2 kids won't eat any of the above except maybe the chocolate cream pie without the crust. Any kid friendly dessert ideas would be welcome, I really don't want to make cookies, since I'll be baking cookies for xmas soon enough.

[This message has been edited by HARRYET (edited 11-15-2000).]

[lindrusso]

It's just going to be the four of us, but I think I'll make the traditional Pumpkin Pie and possibly the Pumpkin Streusel Cheesecake. Yum!

[Kristine]

Were making (mm...getting it from my mom's cafe) a very un-light pumpkin cheesecake. Fortunately, I'm one of the weirdos that doesn't like cheesecake, so I'll have no problem passing. http://www.cookinglight.com/bbs/smile.gif There would be a large family outcry if we didn't have it though.

[kwormann]

Chefandi

you mentioned on another thread that pecan tassies were hard and not worth the work...do you recommend pecan pie instead? I have to have something pecan! Will you post your CL pecan pie recipe?

Thanx
Kim http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[Mamasue]

My SIL is cooking this year and she asked me to bring a banana cream something so I am going to make the CL Banana Pudding. It looks yummy!

[Lauren]

I'm glad I checked out this string, as I hadn't decided on a dessert. Ralph, good suggestion! I was looking for something different. I'm also making a root vegetable dish. There was one with sherry in the latest CL book. I'm not crazy about root vegetables, but my father-in-law loves them. Brownie points!

Lauren

[MrsReber]

Well my mom is making pumpkin pie - especially since my three year old nephew wants to make a pumpkin pie with grandma! I am bringing the apple cinnamon cake from CL (hope it comes out good!) My mom wanted something apple-y. Then I am also making brownies for my SIL since I know she loves brownies. There will be 16 of us, so I hope we're all hungry for dessert!

[LSB]

I'm making traditional pumpkin - from a family recipe and CL's Streusal Apple Pie (Oct 94). I'm not a huge fan of apple pie - except for this one which has vanilla mixed with the apples and a crunchy topping.

[lorilei]

There is always apple, pecan and pumpkin pie at our house. This year, I'm adding to the mix with a maple pecan cheesecake and a rum-pumpkin pie http://www.cookinglight.com/bbs/smile.gif

[BethR]

My contribution to Thanksgiving dinner with my husband's family this year is a chocolate pecan pie. It's not light, but it is really good. Mmmmmmmmm, getting hungry just thinking about it! http://www.cookinglight.com/bbs/smile.gif

[alli]

We are going to make the CL pecan pie, which is wonderful, I was also going to try the apple cider caramel cake, anyone try it yet? Your thoughts would be appreciated!
Happy baking!

[ginny177]

The Pumpkin Streusel Cheesecake has my vote. It seems to appeal to a lot of us.
We'll probably have a lot leftover, so I hope I can freeze whatever we don't eat !

[darthchrista]

First of all I can't believe the holiday season is already here. I love this time of year. For dessert...Thanksgiving falls on my dad's birthday this year so I am baking the German Chocolate Bundt cake from a previous CL for him in honor of his day. We will also have pumpkin pie, and a cranberry fruit jello concoction my Aunt and Uncle are making.

[S]

I am making a carrot cake with cream cheese frosting. It is light and very delicious. I am also making pecan squares that taste like little pecan pies, not light at all, but a tradition and to die for.

[Danielle]

I made pumpkin pies for our Thanksgiving dessert. The typical holiday treat, but a favorite nonetheless. I found a Martha Stewart pumpkin pie recipe. I made two pies this week and put them in the freezer. One less thing to do next week.... http://www.cookinglight.com/bbs/smile.gif

My grandma makes a Bishop's chocolate pie for her holiday meals, which I love. Might have to make that for Christmas.

[This message has been edited by Danielle (edited 11-16-2000).]

[BethR]

Originally posted by alli:
We are going to make the CL pecan pie, which is wonderful, I was also going to try the apple cider caramel cake, anyone try it yet? Your thoughts would be appreciated!
Happy baking!

alli -- I didn't make this but tasted it at my last CL supper club dinner. I thought it was excellent. The woman who made it said it was pretty involved, though. On the plus side, you can make it ahead of time and freeze.
Beth

[Laura B]

Ralph - I made the cake part of that Emeril Lagasse recipe. I realize now that he must have written the cake recipe to go in a trifle specifically because it was very dry. In a trifle, moistened with the alcohol and pudding and cranberry compote, it will be wonderful. We ended up eating it with heaping scoops of vanilla ice cream on top and it tasted great. But without the moisture from the ice cream, it would have been way to dry. This is all just to say that I bet your dessert choice is going to be delicious!

[venus]

Beth R, please, please, please post your chocolate pecan pie recipe. I want to make one now!

[RUSTYSMOM]

I am making Pumpkin Pecan Pie - the best of both worlds!!

[MrsReber]

Okay, you guys are all confusing me! I think now I may make the struesel topped apple pie instead of the cinnamon apple cake. I've never made either one, but they both get such great reviews on the bb.

[emilycat]

Okay, lorilei,

I must have your rum pumpkin pie recipe. http://www.cookinglight.com/bbs/biggrin.gif
My mother's ears perk up that have ANYTHING with rum, sherry or brandy in them...I think if I told her I was making a brandied tofu pie she would eat it http://www.cookinglight.com/bbs/wink.gif (and she curdles at the thought of the stuff). We all love pumpkin pie; I was going to make Maple-Pumpkin Creme
Caramels, but if you don't mind terribly posting your recipe, it will be a definite substitution! Thanks!
Emily

[lorilei]

No problem, Emily. The recipe is from Epicurious, so you can read reviews on the site if you'd like. http://www.cookinglight.com/bbs/smile.gif The crust is worth the work -- it's the only time I make my own (*shrug*)

SPIRITED PUMPKIN PIE
100% would make it again

Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
5 T chilled unsalted butter, cut into 1/2-inch pieces
3 T chilled vegetable shortening, cut into 1/2-inch pieces
3 to 4 T ice water

Filling
1 16-ounce can solid pack pumpkin
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 large eggs
1 cup whipping cream
1/4 cup whole milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract

For crust:
Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)

Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.

Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.

Meanwhile, prepare filling:
Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.

Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Serves 10.
Bon Appétit
November 1996

[chefandi]

S- Will you post your Carrot Cake recipe please? I have been looking for a good light recipe for this!

Kworman- I love the CL pecan pie recipe that I have, I just thought that the Pecan Tassies were a lot of work because it was like making 20 small pies. But I think that if you have more time then you should try it for yourself. I will post my pecan pie recipe when I get home.

[Deedy]

Alli - The apple cider cake is delicious - I made it for company a few weeks ago. Make it the day before as it takes a while to get it all together.

[BethR]

Originally posted by venus:
Beth R, please, please, please post your chocolate pecan pie recipe. I want to make one now!

Here you go venus. Enjoy!

Chocolate Pecan Pie

2 squares unsweetened chocolate
3 T. butter
3/4 cup sugar
1 cup light corn syrup (such as Karo)
3 eggs, slightly beaten
1 t. vanilla extract
1 cup pecans, chopped

Melt chocolate and butter. Bring sugar and syrup to a quick boil; boil 2 minutes. Add chocolate mixture. Pour over eggs, stirring constantly (you might want to try adding a half cup or so to the eggs to temper them, then adding the rest -- it's been a while since I last made this, but I don't remember ever having trouble with the eggs getting scrambled). Add vanilla and pecans. Pour into a 9-inch unbaked pie shell. Bake at 375 degrees for 45-50 minutes.

10 servings.

Per serving: 384 Calories (kcal); 20g Total Fat; (44% calories from fat); 4g Protein; 52g Carbohydrate; 65mg Cholesterol; 209mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 1/2 Other Carbohydrates


[This message has been edited by BethR (edited 11-16-2000).]

[Laura]

Not a big group this year so I am just making a pumpkin pie and apple pie. Somewhat traditional but since I am cooking for my parents who are in their 80's they really want the traditional Thanksgiving. I told my sisters I was going for the favorite daughter award this year so I am making whatever mom and dad want! http://www.cookinglight.com/bbs/biggrin.gif

[venus]

Thank you!!!

I will have to make this next week--as a surprise for my family :-)

[BeckyM]

I am making pies to bring to my in-laws. My MIL will make banana cream pie and lemon meringue. I'm making pumpkin and apple. The pumpkin pie recipe I use is definitely not light -- one I got from Bon Appetit years ago, and it's my favorite. Though I'm thinking of checking out the Pumpkin Streusel Pie someone mentioned on another post. The apple pie I'm making is an adaptation of another recipe from Bon Appetit. It has dried cranberries in with the apples and a streusel topping with some lattice-woven strips of crust over the top. YUM!!! But we're running a 10K race that morning to justify all the dessert we'll eat that evening! http://www.cookinglight.com/bbs/biggrin.gif

[Nanci]

Chefandi

Here's a carrot cake recipe that I made last year for Thanksgiving from CL -- and now that I think about it -- I'll make it again this year.

Nanci

Exported from MasterCook *

Carrot Cake with Cream Cheese Frosting

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
March '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
Cream Cheese Frosting (recipe follows)

CREAM CHEESE FROSTING
2/3 cup tub-style light cream cheese -- chilled
1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar

Preheat oven to 375º.

Coat 2 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour.

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a medium bowl. Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer. Add to flour mixture, stirring just until moist. Stir in carrot.

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 375º for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake. Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator.
____________________

To Make Cream Cheese Frosting:

Beat cream cheese and vanilla in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not overbeat). Cover and chill.

Yield: 1 2/3 cups

Source:
"Cooking Light, March 1998, p.85"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 7g Total Fat; (18% calories from fat); 4g Protein; 62g Carbohydrate; 17mg Cholesterol; 223mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 20159 0 3231 0 4921 2130706543 0
3928 0 0

[greta]

emily,
would you mind posting your recipe for maple pumpkin creme caramels?
they sound yummy!!
have a great day! greta

[emilycat]

greta,
I clipped it from a holiday issue I think 2 or 3 years ago, but it's also in the recipe finder. Just type in maple, and check the desserts box...only about 4 recipes will come up, and there it is! I actually haven't made it yet; I was going to make it for Thanksgiving, but then lorilei's rum pumpkin pie caught my attention. If you try it, let me know how it is! http://www.cookinglight.com/bbs/smile.gif

[Colleen]

I was thinking about trying the streusel topped pear and blueberry pie that I found in the bon appetit top desserts of 1999 section.

Either that (or maybe in addition to...) I may make a spiced struesel apple pie.

My husband really likes pumpkin pie..I on the other hand am not as into it. It may just be the two of us so, I am not sure how many pies I can really get away with making.

[lc29]

I just put together a steamed pudding, and it's now in the crock pot steaming for the next 3.5 hours. My aunt will make the traditional square squash pie, and my mom will make cranberry-raisin pie. We also make hard sauce, mainly to have on the steamed pudding, but Some will put it on their pie, which creates lots of good-natured razzing.

[Marciakay]

I'm going to try Martha Stewart's ginger cake (may be kid friendly!) that's on her web site right now under Nov. 17, I think, in addition to pumpkin pie. I have a great recipe for pumpkin pie from La Madeleine restaurants, but no one in my family like it but me. So it looks like that old Libby's standby!

[sneezles]

We are having apple pie, cherry pie, Toll House cookie pie (it's very kid friendly!), and the Praline Pumpkin Pie from Emeril's Pie Contest on GMA.

[Ohioan]

Normally, my mother and I just have fruit for dessert, but this year I've promised to make zabaglione.

We'll begin by lamenting that "IT'S NOT AUTHENTIC!" as we did when my mother added mashed potatoes to the franks, beans, and sauerkraut about ten years ago, but now the mashed potatoes are part of the tradition, and maybe the zabaglione will become part of it as well. In fact, I pray that we'll have many more years in which to make it a tradition.

Cheers,
Phoebe

[Britin]

So many of these sound great. I was already having a difficult time selecting desserts for Thanksgiving. One that I think I will be making is the Amaretto Apple Crisp. Our hostess had this for dessert tonight at our supper club meeting and it was fantastic! I have been meaning to try a few of those crisps from that recent issue, but now I know I will have to at least make this one.

[GayeC]

I am making pumpkin pie (just the traditional recipe) and sweet potato pie (CL recipe). My sister-in-law will bring her famous banana pudding -- definitely not light but very good. Another SIL usually brings something chocolate that the kids will like, and my MIL makes cakes. So we will be well supplied with desserts.

[chefandi]

sneezles- have you made the Pumpkin praline pie from Emerils contest yet? Please let me know how it turns out!

[sneezles]

chefandi
Not making the pie until Wednesday so I won't be able to tell you how it turns out until Friday...not sure I can get on the BB on Thursday!

[Jessica]

I am so NOT a pie person and my aunt asked my brother and me to bring cookies. We are making a batch of peanut butter cookies and a batch of chocolate chip/white chocolate chip cookies.

[Beth]

As much as I love to bake, my sister is making a pecan pie and Mom is baking mincemeat. I'd love the excuse to make the pumpkin cheesecake or have my husband make his French Apple Tart or try something completely new, but I think out menu options were carved in stone long ago. Would it really NOT be Thanksgiving if everyone didn't eat the same things every year?

[CathyS]

Harryet -

I though all pies were kid friendly!!!! What about ice cream sundaes for the kids. It seems like it would be an easy alternative, with no baking, etc.

I'm going to try Christine's Apple Torte, to go along with our traditional pumpkin pies. I've never tried it before, but it got such great BB feedback, so we'll see......

CathyS

[kltcarley]

Chefandi,
You posted the exact thing that I was going to post. Sneezles,I am anxious to hear about the pumpkin praline pie from GMA. My mom was planning to make this until she decided we had pecans in too many dishes(sweet potatoes and chocolate pecan pie-I am bringing both. It will have to wait, so I am ready to hear on Friday how it comes out.

[This message has been edited by kltcarley (edited 11-22-2000).]

[greta]

since i am in the midst of baking for tomorrow, i thought i'd add to the post. my mom and i are making a few desserts:
pumpkin pie (just a traditional one...)
pecan tassies
a vegan pumpkin cheesecake recipe (a treat for my brother)
chocolate pudding pie (for picky dad)
and my aunt is bringing an apple cake
this is all probably overkill, but we have many different tastes to please!
happy turkey day all!!

[AndreaU]

Well, the day before Thanksgiving and I finally figured out what I'm making. My sister-in-law is hosting and she's doing the dinner, everyone else is doing a dessert or two. My other sister-in-laws are making pumpkin pie and good ol' chocolate chip cookies (for the 8 nieces & nephews); my mother-in-law is making pecan pie; as for me, now that I know what everyone else is bringing, I'm making Apple Mush (which I'll make tomorrow morning) and Fudgy Chocolate Layer Cake. Speaking of which, the timer just beeped... hope it turns out, I've never tried this recipe.

[kltcarley]

I have to second Sneezles review of the pumpkin praline pie. My mom decided to make it after all, and I as soooo glad she did. I am not too fond of pumpkin pie, but this is the best pumpkin pie ever. I doubt we will ever make the plain kind again.

[sneezles]

The Praline Pumpkin Pie is absolutely the most amazing pie!!! I had two pieces!!! If you have the recipe, I would highly recommend making it and I think you'll agree! The praline layer sort of melded with the pumpkin layer but there remained a thin layer just on the crust, it just melted in you mouth! I'll never make a plain pumpkin pie again and I'm trying to figure out how not to share the rest of the pie!