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Thanksgiving Pies & Dinner

AGBF

Super_Ideal_Rock
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Rockinruby|1479325058|4099379 said:
If you celebrate Thanksgiving or any upcoming Holiday.....

What kind of pie or dessert will you be making? What do you plan to make for your Holiday dinner?
Rockinruby-

Would you mind if we consolidate this into a Thanksgiving and a Fall Baking Thread? When you posted I realized that with all the election brouhaha, we had never had our usual fall baking thread! Therefore we had never posted any apple crisp, pumpkin or cranberry bread, or oatmeal cookie recipes the way that we usually do in the fall! Before you know it it will be time for the Christmas Carol/Holiday Music thread and the Christmas Cookie and Chanukah Baking threads. No one will have any new apple crisp or apple cobbler recipes! ;))

Deb, hopeful :wavey:
 

yennyfire

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We are boring. I will make the standard pumpkin, pecan and apple pies. The most rebellious I get is making an apple crisp instead of a pie because I prefer the crisp topping to pie crust. My Dad drives this because every time we suggest something new or different, he says that's fine as long as we don't get rid of the "tried and true". We've been using my grandmother's recipes which are at least 70 years old. Here's one I wanted to try....if someone does, let me know what you think! :lol:

http://foodcuration.org/featured/impossible-pumpkin-pie-cupcakes-impossibly-easy/
 

AGBF

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yennyfire|1479329574|4099409 said:
We are boring. I will make the standard pumpkin, pecan and apple pies. The most rebellious I get is making an apple crisp instead of a pie because I prefer the crisp topping to pie crust. My Dad drives this because every time we suggest something new or different, he says that's fine as long as we don't get rid of the "tried and true". We've been using my grandmother's recipes which are at least 70 years old. Here's one I wanted to try....if someone does, let me know what you think! :lol:

http://foodcuration.org/featured/impossible-pumpkin-pie-cupcakes-impossibly-easy/
I do not know if i will have the energy to make these this year, but I love them! I feel like adding them to my recipe three-ring binder! Thank you for posting the recipe, yennyfire.

Deb :wavey:

pumpkinpiecupcakes.jpg
 

AGBF

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Bourbon Pecan Pie from "The New York Times"

Ingredients

3 eggs, lightly beaten
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
⅓ cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
1 unbaked 9-inch pie shell (see recipe)
1 ¼ cups coarsely chopped pecans


Preparation

Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
Place on a rack to cool slightly.
 

telephone89

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OMG that pecan pie brownie looks soooo goooodd.... I might have to make that this weekend!
 

Rockinruby

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AGBF|1479327309|4099388 said:
Rockinruby|1479325058|4099379 said:
If you celebrate Thanksgiving or any upcoming Holiday.....

What kind of pie or dessert will you be making? What do you plan to make for your Holiday dinner?
Rockinruby-

Would you mind if we consolidate this into a Thanksgiving and a Fall Baking Thread? When you posted I realized that with all the election brouhaha, we had never had our usual fall baking thread! Therefore we had never posted any apple crisp, pumpkin or cranberry bread, or oatmeal cookie recipes the way that we usually do in the fall! Before you know it it will be time for the Christmas Carol/Holiday Music thread and the Christmas Cookie and Chanukah Baking threads. No one will have any new apple crisp or apple cobbler recipes! ;))

Deb, hopeful :wavey:
No, I don't mind. :dance: I actually waited awhile before posting anything about Holiday recipes. I'm not quite sure of all of the traditional threads, but I did find a great one last week for apple crisp recipes! Consolidate away! :wavey:
 

Rockinruby

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telephone89|1479345840|4099510 said:
OMG that pecan pie brownie looks soooo goooodd.... I might have to make that this weekend!
It does look yummy! :appl:
AGBF said:
Bourbon Pecan Pie from "The New York Times"

Ingredients

3 eggs, lightly beaten
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
⅓ cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
1 unbaked 9-inch pie shell (see recipe)
1 ¼ cups coarsely chopped pecans


Preparation

Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
Place on a rack to cool slightly.
Oh my! This looks so good! :appl: I think I just gained a pound while reading this thread. :lol:
Gypsy said:
My husband's favorite: <span class="skimlinks-unlinked">http://cooking.nytimes.com/recipes/1015434-chocolate-pecan-pie</span>
Gypsy, that looks fantastic! I might need to try that recipe since my DH also is a fan of Choc Pecan pie. Thanks for sharing! :wavey:
 

AGBF

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I am making a duck à l'orange tomorrow for no particular reason except that there were fresh ducks in the grocery store due to the upcoming holiday and I always have to think of what to plan for supper for a group a group of people now that we have live-in help. I haven't made a duck in probably 30 years so I just spent about two hours on the Internet choosing a recipe. I will post the one I chose and after I make it I will let you know how it came out. Since I am on a low-carb diet, I deliberately chose one without stuffing and with a sauce that had little sugar. (In other words, a recipe that would be the opposite of the one to which I would usually gravitate!) I may modify the recipe a bit to have more fat and fewer carbs, but I do not want to butcher it so I will probably make it more or less as it is written here.


Duck a l’Orange modern style
Whole Duck cooked with an orange salt and served with a blood orange sauce

INGREDIENTS

1 Whole Duck

Orange Salt Rub
2 tblsp flaked salt
2 blood oranges, zested
1 sml sprig rosemary, finely chopped
¼ tsp black pepper

Blood Orange Sauce
2 zested blood oranges, Juiced
2 blood oranges, thinly sliced
½ cup sugar
½ cup duck stock
2 tblsp verjuice
1 tsp cornflour
1 tblsp water
1 tblsp butter, cubed

EQUIPMENT REQUIRED

1 sml Mixing Bowl
1 Dessert spoon
Measuring Spoons
1 Roasting Rack
1 Roasting Pan
1 Medium Saucepan
1 Wooden Spoon
1 Whisk

INSTRUCTIONS

1. Rinse the whole duck under running water. Thoroughly pat dry with paper towel inside and out.
2. In a small bowl combine the flaked salt, blood orange zest, rosemary and black pepper. Use the back of a small spoon to blend.
3. Place the duck onto the roasting rack inside the roasting pan and liberally sprinkle the flavoured salt over the duck.
4. Roast the duck in the pre-heated oven 180c for 40 minutes per Kg until golden and juices run clear when tested. Remove duck from oven and allow to rest 10 -15 minutes.

SAUCE

Place the blood orange juice, slices, sugar, stock and ver juice into the saucepan and simmer over medium heat 8 minutes. Whisk in the combined cornflour and water and stir until liquid boils. Remove from heat and cool 2 minutes, whisk in the cubed butter.

TO SERVE

Serve roasted duck with seasonal vegetables and drizzle with Blood Orange sauce.

CHEF'S TIPS

If blood oranges are not available use sweet navels or valencia oranges. Replace blood orange juice with pomegranate or cranberry juice for a delicious difference.

Link...http://www.luvaduck.com.au/recipes/view/duck-a-lorange-modern-style/42/
 

minousbijoux

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So I'm torn this year. Have the last apples hanging on the tree waiting to be picked for the Thanksgiving apple pies (which my boys covet), but the Meyer lemons have shown up in the markets and I really want to make a lemon tart (which is the other favorite of my boys). Is that so wrong?!! :shifty: :o

Anybody have a fantastic lemon tart recipe?
 

distracts

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minousbijoux|1479362325|4099605 said:
So I'm torn this year. Have the last apples hanging on the tree waiting to be picked for the Thanksgiving apple pies (which my boys covet), but the Meyer lemons have shown up in the markets and I really want to make a lemon tart (which is the other favorite of my boys). Is that so wrong?!! :shifty: :o

Anybody have a fantastic lemon tart recipe?
Oh gosh, lemon tart sounds SOOOOOOOO good to me right now.
 

yennyfire

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AGBF|1479344455|4099501 said:
yennyfire|1479329574|4099409 said:
We are boring. I will make the standard pumpkin, pecan and apple pies. The most rebellious I get is making an apple crisp instead of a pie because I prefer the crisp topping to pie crust. My Dad drives this because every time we suggest something new or different, he says that's fine as long as we don't get rid of the "tried and true". We've been using my grandmother's recipes which are at least 70 years old. Here's one I wanted to try....if someone does, let me know what you think! :lol:

http://foodcuration.org/featured/impossible-pumpkin-pie-cupcakes-impossibly-easy/
I do not know if i will have the energy to make these this year, but I love them! I feel like adding them to my recipe three-ring binder! Thank you for posting the recipe, yennyfire.

Deb :wavey:
Don't they look good AGBF??? I may just have to make them one of these years...I'm trying to be grateful that my Dad is still around and mentally intact enough to know what's going on and to notice a new dessert! :D
 

AGBF

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Messages
21,842
minousbijoux|1479362325|4099605 said:
So I'm torn this year. Have the last apples hanging on the tree waiting to be picked for the Thanksgiving apple pies (which my boys covet), but the Meyer lemons have shown up in the markets and I really want to make a lemon tart (which is the other favorite of my boys). Is that so wrong?!! :shifty: :o

Anybody have a fantastic lemon tart recipe?
We have been using Meyer lemons for absolutely everything in this house for the past month or so. My father's aide makes himself homemade lemonade (by the gallon) and when I introduced him to the Meyer lemons he fell in love with them. We have been using them for everything else as well. Well...almost everything. ;))

Make the tart!

Deb :wavey:
 

AGBF

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Messages
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Re: Holiday Recipes

Rockinruby|1479402506|4099815 said:
Also:

The Fall 2014 Baking Thread...
[URL='https://www.pricescope.com/community/threads/fall-baking-thread-2014.206967/']https://www.pricescope.com/community/threads/fall-baking-thread-2014.206967/[/URL]

What Are You making For Thanksgiving? (2013)
[URL='https://www.pricescope.com/community/threads/what-are-you-making-for-thanksgiving.195671/#post-3564258#p3564258']https://www.pricescope.com/community/threads/what-are-you-making-for-thanksgiving.195671/#post-3564258#p3564258[/URL]

I am so ready for Thanksgiving (2015)
[URL='https://www.pricescope.com/community/threads/i-am-so-ready-for-thanksgiving.217564/#post-3953851#p3953851']https://www.pricescope.com/community/threads/i-am-so-ready-for-thanksgiving.217564/#post-3953851#p3953851[/URL]

Stuffing: How Do You Make It?
[URL='https://www.pricescope.com/community/threads/stuffing-how-do-you-make-it.208354/page-2#post-3793664#p3793664']https://www.pricescope.com/community/threads/stuffing-how-do-you-make-it.208354/page-2#post-3793664#p3793664[/URL]

Cranberry Sauce: how do you like it?
[URL='https://www.pricescope.com/community/threads/cranberry-sauce-how-do-you-like-it.208260/page-2#post-3790080#p3790080']https://www.pricescope.com/community/threads/cranberry-sauce-how-do-you-like-it.208260/page-2#post-3790080#p3790080[/URL]

(and there are more)

Deb/AGBF :wavey:
 

Matata

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AGBF

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Matata|1479487458|4100232 said:
Found this through a link on FB and thought it was interesting.
https://www.youtube.com/watch?v=DSKU5kPVTLY&t=15s

Wow. I absolutely loved seeing that. It had never occurred to me that the origins of pumpkin pie might be that.I also wonder when the first settlers first got ovens!

Deb
 

Matata

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AGBF|1479507997|4100383 said:
Matata|1479487458|4100232 said:
Found this through a link on FB and thought it was interesting.
https://www.youtube.com/watch?v=DSKU5kPVTLY&t=15s

Wow. I absolutely loved seeing that. It had never occurred to me that the origins of pumpkin pie might be that.I also wonder when the first settlers first got ovens!

Deb
I'm thinking they buried the whole thing in hot ash to cook it or they put it in a cast iron kettle and steamed it over a fire.
 

AGBF

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Messages
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AGBF|1479361564|4099601 said:
I am making a duck à l'orange tomorrow ....I make it I will let you know how it came out.

Link...http://www.luvaduck.com.au/recipes/view/duck-a-lorange-modern-style/42/
The duck came out really well, although I was not home when it first came out of the oven, so I did not get to see or taste it with the sauce hot. The only thing I would "watch out" for is the salt one puts on top. I came home to a cold duck with the salt rub sitting on top of it and eating into the salt is a mistake; it is far too salty. Once the duck is cooked, it (the salt rub) should be removed. Or placed to the side. At least in my opinion. I think, by then, its work is done. ;)) The meat was moist and delicious.

Deb :wavey:
 

Rockinruby

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AGBF|1479554145|4100506 said:
AGBF|1479361564|4099601 said:
I am making a duck à l'orange tomorrow ....I make it I will let you know how it came out.

Link...http://www.luvaduck.com.au/recipes/view/duck-a-lorange-modern-style/42/
The duck came out really well, although I was not home when it first came out of the oven, so I did not get to see or taste it with the sauce hot. The only thing I would "watch out" for is the salt one puts on top. I came home to a cold duck with the salt rub sitting on top of it and eating into the salt is a mistake; it is far too salty. Once the duck is cooked, it (the salt rub) should be removed. Or placed to the side. At least in my opinion. I think, by then, its work is done. ;)) The meat was moist and delicious.

Deb :wavey:
I don't think I've ever had duck before, but that sounds yummy! :dance:

Here is an additional link if anyone is interested in a different main dish. :wavey:

https://www.buzzfeed.com/christineb...s-what-to-do?utm_term=.qqak3nVNQ5#.nqA0BolPMr
 

Keeliamira

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My hubby is a diehard cheesecake fan so I'll be making my chocolate hazelnut cheesecake. It tastes like toblerone!
 

lambskin

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Pumpkin pie, cranberries, sage stuffing, mashed taters and gravy, fresh carrots, mashed rutabaga-all made from scratch. The ubiquitous green bean casserole is my guilty pleasure. If it is immediate family only, we sub out chicken for turkey.
 

chroman

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minousbijoux - as a meyer lemon tree owner, I'd love to have more lemon recipes :)

While we're travelling out of town and I won't be baking, I'd love an occasion to make a shoofly pie. We used to do a pumpkin cheesecake every year, but that tradition died off after a stomach bug one year.. Another favorite pie is an apple pie baked in a brown paper bag. Mmmmm.
 

AGBF

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"The New York Times" on-line has a lovely compilation of stories and videos of fifteen families cooking their own dishes at home for American Thanksgiving. The recipes for each dish are also offered at the end, and if you are at all interested in food, I cannot imagine that you will not want to copy at least one or two of the recipes! As the article says, Americans all come from somewhere, and they bring recipes with them. The article is charming.

Link...http://www.nytimes.com/interactive/2016/11/16/dining/thanksgiving-dinner-in-america.html?hp&action=click&pgtype=Homepage&clickSource=wide-thumb&module=mini-moth&region=top-stories-below&WT.nav=top-stories-below

Deb :wavey:
 

AGBF

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This is a Christmas cookie recipe, but I thought it would be silly to open a new thread just for 2016 Christmas cookie recipes.

I saw a pop-up ad for the most popular Christmas cookies and, of course, I had to click on it to see what they were purported to be. I was a bit disappointed not to be given some exotic brand name cookies that I could rush out and buy. Instead I was told that oatmeal cookies were the most popular and that gingerbread cookies were also popular,etcetera. There was some real news for me, however; I learned that in Delaware apple pie cookies were the most popular cookies. Since I had never tasted, or, indeed, heard of, apple pie cookies, I went to look up the recipe for them.

They must have become popular after the age when I stopped participating in popular culture. (Was that when my child left elementary school?) I mean, I know that even if I had not grown up eating the homemade (and really delicious) version of rice crispy treats that I would have been introduced to them when my daughter went to school and everyone there ate them out of cardboard boxes in cellophane wrappers. But after one's child leaves elementary school, is one left out of the mainstream? Unless he has grandchildren?

At any rate, the recipe looks wonderful, if not gourmet. I printed it out for myself and decided to share it here as well.

Caramel Apple Pie Cookies

Ingredients

1 package Pillsbury™ Refrigerated Pie Crusts
1 jar caramel sauce
1 can apple pie filling
1 egg, lightly beaten
3 tablespoons cinnamon sugar
2 tablespoons Gold Medal™ flour for sprinkling

Directions

1. Preheat the oven to 350°F.

2. Sprinkle a little flour on a clean work surface. Roll out the dough just a teensy-weensy bit to slightly increase the surface area. (You don't want it too thin).

3. Spread a thin film of caramel sauce over the crust.

4. Chop up the apple pie pieces so they're smaller. Spread some of the apple pie mixture over the caramel sauce. Don't use quite the whole can.

5. Sprinkle a little flour on your clean work surface and again, you know the routine ;just roll the dough out very slightly. Use either a pastry cutter or a knife to cut a bunch of strips about 1/2 inch wide.

6. Using the strips, make a lattice over the top of the pie.

7. Get out a round cookie cutter and cut out the caramel apple pie cookies. Using a 3-inch cookie cutter, you should end up with a dozen. Use a thin spatula to carefully transfer the cookies over to a non-stick baking sheet.

8. Brush a little of the egg across the strips on the cookies. Sprinkle with cinnamon sugar. Bake for 20-25 minutes until golden brown.

9. And don't forget to bake up all those luscious leftover scraps, too!


Deb/AGBF

caramel-apple-pie-cookies-2.jpg
 

december-fire

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Just got an email from the first site, Garnish with Lemon, so thought I'd come back and add their site.
I don't think I've used any of their recipes yet.

http://www.garnishwithlemon.com/

Something on the Garnish with Lemon site lead me to Kudos Kitchen by Renee.
I haven't been to this site before.
I like her idea of painting with gel food coloring; her poinsetta pie and rudolph bread are cute. Both appear in the slideshow on the home page.

http://www.kudoskitchenbyrenee.com/

pecan_poinsetta_painted_pie.jpg

rudolph_bread.jpg
 

december-fire

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Opps! I meant to post this in the thread about Baking!

Sorry!
 
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