So, uh, I'm in charge of dessert for Thanksgiving.

[eyesroll]

Dinner's at my parents' house; it's small. Five people.

I can probably make something day-of, but it'll have to transport well. My parents live an hour and change from me. I do have access to an ice chest, but everything will need to be ready to serve, or nearly so, by the time I get to my parents' house.

At my place, I have just about every pan and appliance known to man, so that's not a limitation.

Dinner will be pretty traditional -- turkey, stuffing, sweet potatoes, green bean casserole, cranberry relish, rolls.

Pumpkin pie is SO not a favorite of my family. I'm not big on pecan.

I ideally want to make two complimentary desserts that reflect the season.

What should I make?

[eyesroll]

1. Oooh.

Oh, hell yeah.

http://www.epicurious.com/recipes/recipe_views/views/108849

I think I'd need to scale it down a bit, maybe make individual servings (muffin cups? mini-loaf pans? tartlets?)...or maybe do it in a gingerbread crust, like a pie...it's obviously scalable since it's assembly, not baking...but the basics here could work.

[ernstbass]

2. That sounds scrumptious

[The empressof all]

3. Here's one of my little secret desserts

Trader Joes sells little cream puffs. They defrost very quickly. I melt some good quality chocolate and build them up on a plate using the chocolate as glue. Folks just break off what they want to eat. At Christmas I melt white chocolate and use some green food coloring in it to build a cream puff Christmas tree.

Also Costco is selling a terrific Caramel Apple Pie. It's really spectacular and under 10. dollars.

[Shakespeare]

4. Those are awesome! Here's my trick:

I slice them still frozen into little pastry/custard pinwheels and layer them with berries (doing this a few hours before dinner and then putting the plates into the refrigerator allows them to come up to appropriate temperature just in time for dessert). Then just before serving, I warm the dark chocolate sauce that comes with them, snip just the corner of the packet, and artfully drizzle the chocolate over the puffs & berries. It makes a lovely presentation.

[eyesroll]

5. No TJs or Costco in my area.

And I'm going scratch for this...I generally do, anyway (I'm a show-off, I guess...)...maybe some choux pastry would be a good touch, though!

[The empressof all]

6. It is remarkably easy pastry to make isn't it

It's always very impressive. I think Cream Puffs or eclairs always are a winner. They are light and rich at the same time. You may want to make a big wreath with the pastry.

[eyesroll]

7. Hm...my parents are Jewish so the wreath might be lost on them...

...but that might be a good thing to bring to the Soap Opera Christmas Brunch (I might be attending brunch at my BF's ex-wife's place).

[The empressof all]

8. Most of my family is Jewish too

I shape it like a big donut because it cooks more evenly I think.

[noamnety]

9. In my blueberry crockpot thread

someone suggested a dried blueberry sweetened polenta pudding thing that would be very thanksgivingish.

[SoCalDem]

10. How about a nice "Lemon Fluff"

Yummy..make it the day before..transports well..

Lemon Fluff


1 3-ounce package lemon-flavor gelatin
1 1/2 cups boiling water
1/3 cup lemon juice
bits of lemon peel (optional)
1/2 cup sugar
1 12-ounce can evaporated milk, chilled overnight

crust:

crumbled vanilla wafers


Dissolve gelatin in boiling water; add lemon juice and sugar. When partially set, whip mixture until foamy. In a separate bowl, whip the chilled evaporated milk. Combine the two whipped ingredients.


Line the bottom of a 13-by-9-inch pan with crumbs and press down. Pour lemon filling over crumbs. Sprinkle with remaining crumbs and let set overnight in the refrigerator.

[mtnester]

11. Fruit Pizza - never any leftovers

Fruit Pizza

1 (8oz) can Pillsbury refrigerated crescent rolls - (Hint: Do not use inexpensive crescent rolls. They will not cover the pan properly. I alSo use the reduced fat crescents)
1 (8oz) pkg. Philadelphia fat-free cream cheese
1 t. vanilla
Sugar substitute to equal 2 teaspoons sugar (I use real sugar or confectioners sugar to taste)
2 cups fresh strawberries, sliced
1 1/2 cups fresh blueberries
1 pint fresh raspberries
1 (4-serving) pkg Jello sugar-free mixed fruit gelatin
1 (4-serving) pkg Jello sugar-free vanilla cook & serve pudding mix
1 1/2 cups water

Preheat oven to 425 degrees. Spray medium-size pan or cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake 7 to 8 minutes or until lightly browned. Cool on wire rack. In a medium bowl, stir cream cheese with spoon until soft. Blend in vanilla and sugars or sugar substitute. Spread mixture evenly over cooled crust. Arrange berries over cream cheese spread. In a medium saucepan, combine dry gelatin, dry pudding mix & water. Cook over medium heat until mixture comes to a boil, stirring constantly. Spoon hot mixture evenly over fruit until entire pan is covered with glaze. Refrigerate for at least 2 hours before serving. Cut into 8 squares or 32 bars. Refrigerate leftovers.

TIPS: You can also double this recipe onto a bigger pizza shaped pan (which I ALWAYS have to do, and STILL no leftovers). I have also used different flavors of jello and sometimes French Vanilla pudding. You could also use different fruits.

After you make it twice, you will throw away the recipe and make it all up in your head, using whatever fruits and Jello you decide upon. And I had to search a little bit to get a written recipe that was not just a jumble in my head. Some recipes say you can use frozen berries, but I think this dish works better with fresh. This recipe also takes nearly ZERO time to make.

[japple]

12. Mincemeat Pie

Make your own crust or buy it frozen. Use mincemeat from a jar and you add a touch of brandy and orange or lemon peel or even some chopped apple. Brandy or Bourbon hard sauce on top. I make a traditional southern recipe with bourbon, butter and powdered sugar. Just a bit--about as much as a pat of butter really adds a kick.

My sister usually makes a dried apple tart that has a shortbread crust and is to die for, but she is a much better baker than I.

[A HERETIC I AM]

13. Indian Pudding! Wonderful, unique and goes great with Pumpkin Pie.

But i feel pretty stupid not having a recipe for ya just yet........

You can google it or check the various recipe sites, but my moms is REALLY good. I think most New Englanders might be familiar with it. Basically eggs, cornmeal, molassas and milk.
I gotta call my mom! I'll put it up in a few hours.

[grasswire]

14. another New England classic...

...is Cranberry Flummery. Basically, here's what happens.

Boil cranberries with water
Put through a sieve to get the puree
Add water and sugar
Add a cornstarch slurry, and some cloves and cinnamon
Cook till thickened
Cool a bit
Stir in vanilla
Serve either warm or chilled, with heavy whipped cream

It smells divine and is just delicious, and a beautiful color.

I'll dig out the proportions if anyone wants the recipe. We have it on Thanksgiving Eve.