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Anyone Else Planning for Thanksgiving Already?

Here is my current plan -- Still searching for some sides and dessert options.

Appetizers
Crostini -- Cranberry Goat Cheese, Tapenade
Cheddar Puffs
http://www.epicurious.com/recipes/foo...

Salad: TBD

Entrée:
Turkey Two Ways
http://www.chow.com/recipes/10740-tur...

Potatoes
Sweet Potatoes
Mashed Potatoes

Vegetables
Green Beans
Spinach and Mushrooms
http://www.epicurious.com/recipes/foo...

Grains
Mom's Potato Rolls Passed Recipe
Stuffing Joy of Cooking
Corn Souffle
http://www.epicurious.com/recipes/foo...

Sauces
Cranberry Sauce
http://www.epicurious.com/recipes/foo...
Gravy Joy of Cooking

Dessert
Mini-Pumpkin Spice Cakes Joy of Cooking
Pumpkin Flan Cooking Light
Caramel Apple Pie Passed Recipe
Chocolate Peanut Butter Tart Passed Recipe
Cranberry and Vanilla Bean Sorbet
http://www.epicurious.com/recipes/foo...

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  1. So how many are you expecting?

    1 Reply
    1. re: lemons

      Latest count is about 12 -- I always figure i am doing well at "paring down" the list if I have fewer types of dessert than people coming!

    2. I'm already thinking about Xmas. But that is only because Thanksgiving is with the BF's family this year.

      1. Yep. smoking a turkey, cornbread dressing, my fresh cranberry tangerine relish and a maple pecan pie. Other than that I haven't decided yet.

        1. So far below is what I have planned. Haven't worked out the specific of what actual recipes I will use yet. Trying to keep it much simpler this year.

          Turkey Breast Cooked in Wine
          Turkey Gravy
          Cornbread Dressing
          Mashed Russet Potatoes
          Mashed Sweet Potatoes
          Sweet and Sour Herbed Green Beans
          Old Fashioned Yeast Rolls
          Pumpkin Cake with Burnt Sugar Frosting

          3 Replies
          1. re: Wtg2Retire

            If it's not too much trouble, I'd be very interested in the recipe for the Pumpkin Cake with Burnt Sugar Frosting.

            1. re: alitria

              Glad to, alitria. The Pumpkin Cake recipe is something I am playing around with to try to duplicate a cake my mom used to make. I think the recipe she used was from the back of a shortening can - I think it was Spry; it was called Golden Harvest Cake. I can find a Golden Harvest Cake recipe on the Internet, but is nothing like the cake she made, and she always frosted it with Burnt Sugar Icing. I have even queried Uncle Phaedrus and he could find nothing. We all loved the cake. I am so hoping this will taste like the one she made.

              Spiced Pumpkin Cake hoping this is very similar to the Golden Harvest Cake Mom made

              2 sticks butter, softened
              3 cups AP flour
              2 tsp. baking powder
              2 t soda
              1 tsp. salt
              1 tsp. ground ginger
              1/2 tsp. ground cinnamon
              1/2 tsp. ground nutmeg
              1/2 tsp. ground mace
              1/2 teaspoon ground cardamom
              1 cup firmly packed brown sugar
              1 cup granulated sugar
              2 eggs or 3 eggs
              1 can pumpkin purée, preferably Libby's
              1/4 cup milk or 1/3 cup
              1 tsp. vanilla extract

              Heat oven to 375° or 350. Grease and flour two 8" round cake pans lined with parchment paper cut to fit; set aside. In a bowl, whisk together dry ingredients and set aside.

              In the bowl of a stand mixer fitted with a paddle, beat butter and and sugars on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions.

              Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30-40 minutes. Transfer to a rack and let cool for 30 minutes; unmold cakes and let cool.

              Can be made 1 day ahead. Wrap cakes in plastic and store at room temperate.

              Burnt Sugar Frosting

              Burnt Sugar: Melt 1/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-colored liquid. Turn off heat, and very carefully add 1/4 cup boiling water. Mixture will spatter at first. Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth. Set aside to cool to room temperature.

              Frosting: Cream 1/4 cup unsalted butter until light and fluffy. Gradually beat in 1 pound (1 box) powdered sugar, sifted with 1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time.

              1. re: Wtg2Retire

                WOW! Does that cake sound GOOD! Thank you Wtg2Retire! T-Day here is probably going to be a mish-mash - I want to re-do a dresser drawer that needs to be stripped and re-painted so I'll probably do a mix of appetizers on Thursday and if I finish the dresser by Saturday, it'll be the full fixing's on Sunday.

          2. Yes, I am starting to plan for Thanksgiving; haven't made any hard and fast decisions yet, but ....turkey, stuffing, mashed potatoes, sweet potatoes, scalloped oysters, broccoli casserole, butternut squash soup, homemade cranberry sauce, some sort of homemade bread, pumpkin pie and/or cheesecake, apple pie, are definitely on the menu. Not sure what recipes I will use yet, and not sure how many people I'm cooking for. Am sure that the weekend after, my friend and I will start making fruitcakes, and Christmas cookies.