Tell us what you’re baking for Thanksgiving–

What’s the ONE thing you simply have to bake for Thanksgiving every year?

You know, your signature dish; the pumpkin pie, or cranberry bread, or even the stuffing that everyone demands of you. You might get tired of making it – but show up at your brother-in-law’s without it, and I tell you, Mr. Man, you’re in deep… trouble.


My #1 most-requested baked treat, hands down, is dinner rolls. These moist, soft, white-flour dinner rolls, melted butter lending their crust a satiny sheen, have over-the-top flavor. They’re the ultimate mild-mannered sop to the eclectic array of multiple flavors and textures that’s a hallmark of everyone’s Thanksgiving dinner plate. I bring pie. I bring cranberry cake. But the dinner rolls are a REQUIREMENT.

Pictured above is a new favorite, something that our test kitchen director, Sue Gray, conjured up this week. She took our Pumpkin Streusel Cake Mix and, instead of making it into a filled bundt-style cake, she simply spread it in a pan and made one heckuva yummy streusel-topped pumpkin coffeecake.

We totally chowed down on this coffeecake in the test kitchen last week. (Don’t worry – we shared with customer service, IT, and the merchandise team, too!) So if you’ve been charged with providing Thanksgiving breakfast – give this a look-see.

But back to my original question: What are YOU baking for Thanksgiving? Tell us about your Thanksgiving specialties, your personal favorite dish, memories, anything and everything having to do with Thanksgiving baking.

Thanksgiving is all about sharing. Please share you story: with us here at KA, and with your thousands of fellow blog readers. Personally, I’m looking forward to finding another MUST BRING to add to my dinner rolls – how about you?

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Myrnie

    Unfortunately no matter what else I offer to bring, I can’t get out of ALSO bringing Grandma’s Jell-O salad. 1 box of red Jell-O, 1 carton of Cool-Whip, 1 carton of cottage cheese. Some family habits are hard to break! :o) However, since we have a birthday on Thanksgiving this year, I’ll also be required to bring our favorite cake (Martha’s one-bowl chocolate cake.) Yum yum!

    Secret confession, Myrnie: I LOVE Jell-O salads. I think I’ll make this one! I have a recipe called, simply, Pink Stuff. It’s very similar – I think it’s raspberry Jell-O and Cool Whip and frozen strawberries. Now I’m going to have to dig it out and look! PJH

    1. Neesha

      My family uses this same recipe and calls it “fluff.” We do orange or strawberry jello and add crushed pineapple or mandarin oranges. It’s one of our favorites!

  2. Jocelyn

    I always bake Rose Levy Beranbaum’s Chocolate Pecan Pie, but I’m thinking of switching this year to the Chocolate Chunk Pecan Pie that you posted the other day. I’ll also make an apple pie since my son hates nuts (what’s up with that?) and is on an apple pie request binge!

  3. Mrs. Hamlet

    For the last three years, my sister-in-law has demanded that I make the “company bread.” It’s my mother’s recipe for rosemary bread that I made for the first Thanksgiving I spent with them, hoping to impress. And impress I did! It’s a very simple recipe, but it requires about 3 hours of rising time, so I’m forever getting up before dawn on Thanksgiving to start it! And I also have to make an apple pie. Oh man, I LOVE Thanksgiving!

  4. Hanne

    Cherry pie. I can gallons of Montmorency and Stella tart cherries every July, pitting them and putting them up in a 50/50 blend of cherry juice and light syrup. I open my first jars at Thanksgiving, and make a totally out of season, but totally homemade cherry pie. No gloppy-gooey-cornstarchy canned pie filling here!

  5. Quill

    Betty’s Sour Cream Apple Pie, a one-crust pie with a sour cream and spice topping. I love it, but I only make it once a year, in memory of my mother’s best friend and my beloved mentor. Our families used to share Thanksgivings and Christmases, and I still miss her even now. I don’t think my family would know what to do with me if I turned up without it.

  6. Melinda

    No one in my house likes peaches except for me, so on Thanksgiving I take advantage of the fact that I can share a butterscotch-peach pie with other peach lovers.

    Butterscotch Peach Pie?? Oh, my, that sounds spectacular – two of my favorite flavors! Any chance of you sharing, Melinda… at least the concept? 🙂 PJH

  7. Liliana Szachury

    Hello there!!
    I live in Canada, so, the “Thanksgiving” was October 12 , I had to bring the cake and the bread, so I decided to make two cheesecakes and two sourdough and one rye breads, the day before I made the cheesecake and in the morning just make the breads, I decided to make two sourdough and one Pompernickel Onion loaf bread, so, I made the very early the sourdough and then the pompernickel dough, the kitchen was a mess because a the same time I was decorating the cheesecakes, when I finished the decoration, I thought, first I have to clean up the kitchen and then I will be able to bake the breads in calm, so I started puting away all the stuff I had on the counter and for me was easy put in the oven “just for a minute” the bowl with the sourdough, was risen beautiful (by the way) the oven was off, so, I started cleaning up, doing dishes, cleaning the counter so busy, then I saw the pumpernickel loaf was almost ready to be baked , so, I turn on the oven while cleaning , after five minutes, my husband came out from the bathroom and I said ” the sourdough is rising so beautiful look… in that moment my face turned green!!!! the sourdough bowl was in the oven and it was on!!! I have forgotten !!!so, inmediatly I took it and it was burned!!! I started crying and then I thought it is just 4 o 5 minutes!!! then is just the surface, so inmediatly I took off the surface and knead the dough for one minute and and put again to rise, and like a miracle was like nothing happent !!! perfect!!! so I made the two beautiful loaf breads after, and the pumpernickel, the cheesecakes …, never again I have thought put something in the oven “just for a minute” or for “clean up” and that night everything was nice after all!!! happy thanksgiving!!!
    Well Liliana – I was left both exhausted and somewhat stressed after reading about that episodic event taking place in your kitchen! My, you pulled that off quite beautifully. Good for you! I think most of us multi taskers have let situations get the best of us more than once. You are not alone. Elisabeth @ KAF

    1. Bluelupine

      I did the same thing last year with a sourdough rye bread I was going to take to my mom. Had one of those “shower caps” over the bowl and let it rise in the warm oven. Then was going to bake something else and turned the oven on to pre-heat. Oops! I remembered mine as soon as I smelled melted plastic. The cap actually burst in the middle and only stuck to my stainless-steel bowl. The dough was only partly cooked on top…without any plastic on it, so I just turned it out in it’s bowl shape onto a cookie sheet and baked it. It turned out okay….as for the bowl? The plastic turned rock-hard and my wonderful husband spent hours picking and sanding it off. My favorite rising bowl is scratched, but still works! Needless to say, I don’t rise my bread in the oven anymore. 😉

    2. The Baker's Hotline

      I am fearful of using the oven for proofing for this very reason. I like boiling hot water in the microwave and then letting my dough rise in that warm, moist environment. Although you still have to be careful not to turn the microwave on while the dough is in there! Barb@KAF

  8. Allie

    This year I’m taking chocolate truffles. I am also going to take some form of cake. I thought I’d use the Chocolate Indulgence Cake mix and make it into cupcake-sized cakes.

  9. Susan Tedder

    I will be making pies again, a family requirement. I am cutting back this year but it still will be extensive, 6 pumpkin pies, 3 apple pies, 1 apple currant walnut with brandy hard sauce, and German chocolate pecan pie.
    Last year it was 16 pies! Today I am making sour cream chocolate cakes.
    One batch for a Cinderella cake, one for additional cupcakes, peanut butter playdough to mold birds and mice for Cinderella, orange marmalade tarts and mini cupcakes for school.

    Susan, all I can say is WOW! Eleven pies is “cutting back?” You go, girl! And the cakes – my hat’s off to you. PJH

  10. Jamie

    Definitely my grandma’s stuffing! Simply bread cubes, sausage, hamburger, seasonings, etc. But soooo good! I’ll also probably make a pie or tart, either apple or pecan.

  11. Lyna

    “Mother’s Dressing” is essential. It has 12 cups bread ( half heels or whatever, half cornbread-the crustier the better), 1 c fat (melted butter, bacon drippings…), 1 1/2 c celery, 2Tbs salt, 1 tsp pepper, 1Tbs sage, 3-4 eggs, 2-4c broth. It is best the day after, then you can add 2-4 cups chopped turkey. My oldest copy doesn’t include to bake in a large pan at 350 for 45-60 minutes, just the ingredient list.
    This was her mother’s receipe, pre-WWII.

    Sounds like a great old-fashioned stuffing, Lyna – thanks for sharing. PJH

  12. Peggy

    My son and I are going to the Cape to visitmy Dad and I am going to bring the KA Cinnamon Eggnog scones for breakfast.

    For the meal I am still trying to find a good cornbread dressing recipe…but will make the boiled cider apple pie and a ginger pumpkin tart.

    Oh boy, love the Cape, Peggy – we were in Truro in October. As for cornbread dressing – take a look at this one, see what you think. Cheers – PJH

    1. Ann Novick

      we are empty neters; kids grown& living on another coast( might aswell be the moon) older friends& family have long since departed. We are on restricted diets so cannot enjoy the old family favorites…Instead I’ve been baking a sugar free crestless pumpkin pie & my own low carb dressing( stuffing cooked outside he bird. The rare T -day visitor always requests more or leftovers to go…I bake these items & a turkey again whenever family can visit( on leave from military service or on school breaks. to me Thanksgiving is not a date on the calendar but whenever the family can get together…. Oh yes I alo make my own sugar free cherry- berry sauce ( using whole fresh cranberries) aka cran-cherry sauce )loved by all those on carb restricted diets& great on leftover roast turkey sandwiches later on in the week

  13. Sue

    PJ,At my Hubby’s gatherings we always have “orange stuff” made kind of like your “pink stuff” but with orange jello and mandarine oranges and orange sherbet and whipped cream. Aren’t we all so creative with naming things LOL!
    I’m in charge of all the pies. The kinds vary depending on my side or Hubby’s side of the family. Chocolate mousse pie , raspberry cream,sweet potato, pecan and usually an experimental new pie to try out.

    Sue, I’m such a pie aficionado – those all sound wonderful. I’ve been thinking I might make my very first ever mince pie this year. No one but my husband will even try it, but what the heck – I can say “I’ve made mince pie.” And maybe I should make Pink Stuff AND Orange Stuff, eh? 🙂 PJH

  14. V Reed

    I too am responsible for the dinner rolls. My favorite part is kneading. I just can’t imagine anything more effective to release the stress of the world around me than kneading bread! Since I can’t eat sugar (horrifying, I know!) I also make sure to whip up a double layer chilled pumpkin cheesecake dessert that is sugar free. To top this year off, I’m thinking that my 3 1/2 year old needs to get in the act with some sugar cookies. Do you have a good ‘Preschooler Friendly’ sugar cookie recipe? 🙂

    Not sure how preschool-friendly this is – I guess it depends on the preschooler, huh? – but it’s a sugar cookie recipe that’s easy to roll and only has a few simple ingredients… Try Holiday Sugar Cookies. Good luck – PJH

  15. Melody

    Always apple pie bars — basically a double-crust apple pie in a sheet pan, with streaks of glaze across the top. So delicious, and only made once a year for Thanksgiving. Overnight refrigerator crescent rolls are a must as well.

    Melody, that’s interesting – I had someone contact me a few years ago looking for “slab pie” – which he said was flat apple pie in a rectangular pan with drizzles of white glaze on top. I’ll definitely have to try this sometime – maybe even this Thanksgiving – although I’ll probably add cinnamon to that white glaze. Thanks for sharing. PJH

  16. Faye

    My mom has to bring sweet potato pie to our Thanksgiving dinner; she’s the only one who knows how to make it “just right.” My favorite thing to make is Cranberry Chutney, with pineapple and golden raisins. The turkey just wouldn’t taste right without it!

  17. Danielle

    My dad and I have to make an apple pie together for Thanksgiving–he is in charge of the apple part and I make the crust. I was trying to remember when this tradition started (I think high school) which means we’ve been doing it for 15 years now. Last year I got new apple varieties and I often change crust recipes–we are always trying to make a more perfect pie each year. We’ve been using the KAF pie filling enhancer for a few years now, too.

  18. tofugirl

    Well, I usually make a sour cream pumpkin tart every year. This year, I think it’s going to be replaced by the less filling more crust apple pie you posted earlier! (I’ve already made it twice!)

    We also usually pester my brother to make his bacon cornbread (so decadent). Although honestly, by the time we finish with the deep-fried turkey and stuffing and potatoes, etc….dessert is usually had the next day. Pie for breakfast!

  19. linda

    pj: this link for cornbread is a recipe from s yard @ spago & is amazing:

    i have made it & frozen & the taste is still there!

    happy holiday baking to all!

    OK, Linda, viewed and am definitely saving this link – looks fabulous. Sherry Yard ia cool – the year our KA Baker’s Companion won Cookbook of the Year at the Beard awards, her book won the baking category, so we were onstage at the same time down in NYC. Nice person. Thanks for sharing- PJH

  20. EdgeWise

    I make a cornbread casserole (“spoonbread”) that I’ve been refining to be more healthy and more delicious over the years. I accompany it with a braised winter squash (great blue hubbard) / chipotle / red bean dish from Peter Berley’s Fresh Food Fast cookbook.

  21. Glenn

    I am the chief cook / baker and organizer for the IN-LAW side of my family. Years ago, we decided to have a Thanksgiving breakfast instead of a dinner. That frees everyone up to go to the other side of their respective families without having to eat turkey and trimmings twice.

    Consequently, I am “required” to make homemade biscuits and gravy, hash brown casserole, and cinnamon rolls. There’ll be other stuff, too, but the question asked what we’d be BAKING. Most of my in-laws put in their requests as to what treats they’d like baked for Christmas (for the family get-together and as gifts).

  22. Muffy

    I’ll be baking Indian Pudding and Pumpkin Pie–but I cheat a bit there and use canned pumpkin. We live in southern Arizona, and good produce is very hard to find in the desert (my hub & I went to 4 stores in search of decent peaches/nectarines for ice cream this summer)!

    We go to a pot luck dinner each Thanksgiving. So, in addition to the Pudding and Homemade Pie, I’ll also do some Creamed Onions–always requested. I may also whip up some Raisin Bread or rolls of some type or whatever the host needs (when I call to check on Wednesday).

  23. Sue

    The one thing that I absolutely must make is cloverleaf dinner rolls. Other must haves are mashed potatoes, and graham cracker cream pie, although I’m thinking of breaking tradition this year and making pecan. The chocolate chunk pecan pie is really speaking to me.

  24. Suzanne

    My family likes the same things every year. They don’t want me to change a thing and threaten rebellion when I suggest we try something new. I guess that means I’m doing something right, though. 🙂 Thanksgiving is a two-day baking marathon. Pumpkin pies, pecan pies, apple pies, french bread rolls, sweet potato casserole, cinnamon rolls for breakfast–and all made with your flour. I usually go through close to 10lbs. My favorite time of year!!!

    Suzanne, from all of us 167 employee-owners here at King Arthur – we thank you for using 10 pounds of our flour at a single holiday! Hope everything comes out DEELISH. PJH

  25. Lauralee

    I went up to Canada for Canadian Thanksgiving with my three sons and friends in British Columbia in October. For that event I made a pecan tart, a pumpkin pie, a chocolate cheesecake and Nainaimo Bars (traditional). Everything was delicious and I got rave reviews.

    Now for USA Thanksgiving, I have been invited by my neighbors to spend it with their family and have been asked to bring the pumpkin pies. I also think I’ll make a rhubarb custard pie with frozen rhubarb from my garden this year. I’m looking forward to my 2nd Thanksgiving. Can’t get too many!

    Two Thanksgivings – I envy you, Lauralee! Rhubarb is an unusual choice for Thanksgiving – but delicious. I froze tons of rhubarb sauce last spring – so good on ice cream. PJH

  26. Kimberly D

    Wow, I am tired reading what everyone is making. Than I read Lyna’s “Mother’s Dressing” and realized that is the same dressing my Mother made and I know make, not sure were my Mother got her recipe from, probably her Grandma. I will make pies, pumpkin and apple and fruit salad, and squash, sweet potatoes (fresh not canned), turkey, mashed potatoes and “green stuff” Pistachio Salad, pistachio pudding mix, whip cream, crushed pinapples, small marshmellows and more nuts if you want them. Yes I am making it all, there is only a small gathering, my dad, me, my two brothers, neither one are married anymore, and their kids go to their families now they are all married. I sometimes try a new dish. And I buy my rolls. And sometimes we go out to the local Faternal Order of Eagles club and just got to bring a dish to pass and the club provides the turkey. Depends on my mood to cook it all…LOL!

    Thanks for sharing, Kimberly. I love how recipes circle around and around and around… sometimes taking on slightly different features, though it sounds like your stuffing and Lyna’s mom’s are basically the same – they must qualify as the Mother Stuffing. P.S. I like your Green Stuff, it sounds yummy. PJH

  27. Joan

    Yes! Green Stuff. Only my family calls it Green Goop. I’ll be baking pies – pecan, cream, and a fruit, either apple or raspberry. That rhubarb custard sounds good, too; especially since I’ve got tons of frozen rhubarb.

  28. Ali

    Turtle Cake. I think there would be a rebellion if I didn’t make it. 😛 Strangely, I only make it at Thanksgiving and sometimes Christmas… never at any other time during the year, even though it’s not really seasonal.

    Ali, sounds like… chocolate-pecan-caramel? YUMMMMM PJH

  29. Bee

    Thanksgiving is a study in time management at my house. It’s all about the oven!! I am a private chef, so every year I first cook an entire dinner for my clients, deliver that, then start in on my personal baking projects. THANKfully, my entire family loves to cook, so I just bring desserts. Caramelized-apple brioche bread pudding with cinnamon custard sauce, brown sugar pecan bars, pumpkin ginger cheesecake and dozens of frosted turkey sugar cookies!! And we feast for two days!!! I think I need to place my KAF order ASAP!!

    Oh, Bee – it all sounds so good. I’m glad you have enough energy to do both work AND family Thanksgivings! Yes, place your order soon – but never fear, we’re working like a well-oiled machine and are getting orders out the door VERY quickly these days – within hours… PJH

  30. Ginger

    Thanksgiving is at my house so I’m making the majority of the food. I will be baking Nana’s dressing (the recipe is actually from my Great Grandmother), sweet potatoes, rolls, the turkey, etc. I also make a recipe of KA’s stuffing rolls as sandwich buns for the next day’s left over turkey sandwiches. When we go shopping the day after Thanksgiving we bring our lunch and eat in the car. We don’t go shopping early, usually arrive at the mall about 9am. But bringing your lunch allows you to avoid the crowds at the food court, save money, and enjoy a left over turkey sandwich. When I was a child it used to embarrass me to do this, but as an adult I don’t mind at all.

    Now a comforting turkey sandwich in the car is perfect, eh, Ginger? I feel the same. Amazing the amount of things we found embarrassing as a kid that are just “who cares” once you grow up, eh? 🙂 PJH

  31. Carla

    PJH ~ Try Apfelkuchen – the yeasted version is flat/slab-like with apples arranged on top, sprinkled with brown sugar & cinnamon then baked and drizzled with powdered sugar icing. When I made these for our Oktoberfest, I subbed boiled cider for the liquid in the icing…OH! MAN! The kids in the German HS Class (who put on the Oktoberfest as a fundraiser) are still talking about the Apfelkuchen!

    I’d heard of that, Carla, never tried it – thanks, I’ll dig out a recipe and give it a go – with the boiled cider, of course. 🙂 PJH

  32. k8

    Well…I’m in charge of most of the Thanksgiving food prep, so quite a bit. Pumpkin bread, cornbread dressing (and the cornbread and other breads it contains), a turkey roulade, caramelized butternut squash, pecan pie, the pumpkin-almond custard pie that is the traditional pumpkin pie in our family, and maybe a pie that involves chocolate. And of course, the crusts for all of the pies, made with lard just like grandma and great-grandma made it.

  33. Janey

    Caribbean fudge pie! Mom has been making it since before I’ve been alive from an old Southern Living cookbook. Now it’s my turn.

    I use a very basic pie crust recipe: 1 cup flour, 1/2 cup shortening, 1/2 tsp salt, plus about 1/4 cup ice water.

    1/4 cup butter
    3/4 cup packed brown sugar
    3 eggs
    2 cups semi-sweet chocolate
    2 tsp instant coffee granules (I’m wondering how it would taste with your espresso powder…this is usually omitted at our household due to my brother-in-law’s taste, but sometimes we overrule him)
    1 tsp rum, rum flavoring, etc
    1/4 c all purpose flour
    The old recipe calls for chopped walnuts and walnut halves. We never use it.

    Melt your chocolate, either via microwave or double-boiler. Cream the butter and sugar together. Add everything else and mix thoroughly. Turn into a 9-inch (unbaked) pie crust. If you’re adding walnut halves, add them now on top. Then bake at 375 for 25 minutes.

    The result is a remarkably rich and dense pie, so thick and chocolate-y you need a glass of milk or coffee just to get it down! My question is, how could I make it even better…?

    If anyone has excellent biscuit/roll recipes, please share!

  34. Dorothy

    Our family actually celebrated Thanksgiving today, since our out-of-town relatives were in for a visit. Corn casserole is a staple on our holiday table, as well as Stouffer’s stuffing (with raisins added) and homemade rolls. I couldn’t decide which ones to make this year, so I ended up making both the Soft White Dinner Rolls and Honey Wheat Rolls. For the dessert table I made an apple butter Bundt cake, cranberry crumb pie, and pumpkin gooey butter cakes…the trifecta of fall flavors, don’t you think?

    People tend to forget about corn at Thanksgiving, but it was actually THE original Thanksgiving vegetable – Native American corn saved the Pilgrims from starvation that first year. I agree about that trifecta – with the spices du jour ginger and cinnamon. Thanks for sharing, Dorothy – PJH

  35. jen

    orange rolls…not those cinnamon-roll-type ones, but these are–well, it’s just not thanksgiving or christmas without mom’s orange rolls….creschent roll dough, dipped in oj+melted butter, coated in powdered coconut pecan frosting, baked, then drizzled with orange glaze…nutty, sweet, savory–heaven from a muffin tin!

    Jen, question – what’s powdered coconut-pecan frosting? The whole thing sounds divine… PJH

  36. Phyllis

    Pies, pies, pies! Not having Thanksgiving here this year but am bringing a tart cherry pie with a lattice crust, my “apple flower” tart and a pumpkin pie (a doctored up version of Libby’s back of can recipe. I don’t like condensed milk so I substitute half and half and add 2T brandy, also a combination of white and light brown sugar.) My “apple flower” is a tart crust, 2 cups small diced apples in bottom with sugar, lemon juice and apricot preserves mixed in. Then, starting around the outsie rim I overlap apple slices. Continuing with acddtional rows toward the center, a “flower” is formed. A rolled up strip of apple forms the center. The tart is dotted with butter and after baking until the “petal” edges are sightly browned, the tart is then glazed with melted apricot preserves. These recipes with photos are on my blog: I love Thanksgiving, second only to Christmas.

  37. Christina

    In our young family, I’m charged with creating our family’s baking tradition. My mom isn’t much of a baker (I taught myself from cookbooks during her teacher in-service when I was in junior high… yeah yeah I know, “kids should only use the oven with parental supervision”) aside from her cornbread dressing. I absolutely make her dressing with fresh cornbread, green onion, boiled egg, celery, broth, eggs, and seasoning. My husband’s mom baked all their pies, but my husband never got in on the preparation part.

    So far our big one is the Amish Dinner Rolls from here. Crack, pure starchy crack. Last year, we sent the recipe to a friend whose spouse loves them because we were expecting our new addition mid November and I was pretty sure I would be too busy with a newborn come Thanksgiving. He told her that only I could make them and that he would wait. (blush)

    I’m working on my pie crust skills and hoping to have pies in rotation soon. The KAF demo I went to here in town was wonderful! It really helped me get over my fear of pie crust. 🙂

    I also really want to start the tradition of sugar cookies made with the little ones help. I think the sugar cookie recipe linked in the comments earlier is a good one for kids, but in my experience, we have to make the dough in stealth. For my preschooler, waiting for it to chill after it is made is just too much waiting while lusting after cookies.

    Now… off to deconstruct the flapjacks from the English bakery in town. 🙂

    p.s. – My “baby” turns 1 on Wednesday and I’m thinking he needs a whoopie pie…..or cupcakes… we’ll see.

    Christina, I guarantee, whatever you make for Wednesday, it’ll end up all over his face. So be prepared with the camera. I’ve NEVER seen a 1-year-old birthday party where the b-day boy/girl didn’t end up smeared with cake. I’m remembering my son’s face now, 24 years later – carrot cake with cream cheese frosting – 🙂 PJH

  38. Steven

    I’ve already baked and had my fill of pumpkin pie. For mine, I used a combo of KA’s “Guaranteed Pumpkin Pie” for the filling (the best I’ve ever tasted!) along with elements of the “Spectacular Pumpkin Pie” recipe in the Dec. 09 Southern Living. It calls for mostly covering a par-baked pie pastry with a gingersnap/pecan/melted butter/confectioners’ sugar crust (which keeps the pie crust from getting soggy), and then scattering a pecan streusel across the outer perimeter of the pumpkin filling, and garnishing with halved gingersnaps arranged vertically. Over-the-top, yes — but fabulous!

    The past few holidays I have brought the “Pumpkin and Cream Cheese Roll” from the Holiday 2006 issue of “The Baking Sheet.” It’s always a crowd favorite, and it’s relatively easy to make and beautiful to behold. The plain-jane name doesn’t do it justice. It’s a pumpkin jellyroll cake filled with cream cheese frosting, and then drizzled with white chocolate, decked with candied pecans, and dusted with a snow of confectioners’ sugar.

    For anyone wanting to give a from-scratch mincemeat pie a try, I recommend “Dried-Fruit Mincemeat Pie with Lattice Cream Cheese Crust” from Richard Sax’s “Classic Home Desserts,” which is one of my dessert bibles. The pie is redolent with fresh apples and pears, myriad dried fruits and spices, gingersnaps, and brandy, all atop a luscious crust. It’s a little time-consuming, because of all the ingredients (no meat or beef suet!) but it’s pretty simple.

    Steven, thanks for reminding me of a pumpkin pie I used to make, and had forgotten – a Betty Crocker version with ground pecans, brown sugar, and cinnamon sprinkled in the bottom of the crust before adding the filling. I like what you did for topping, too – who ever thinks of “topping” a pumpkin pie, but it certainly does add an extra touch, both taste- and looks-wise. PJH

  39. Anna

    It’s funny- despite being a huge fan of all things food, traditional Thanksgiving foods have never been my favorite. I’m more fond of the family aspect of the holiday than the actual meal. That being said, I’m finding myself craving these foods because I won’t be able to have them this year- I’m currently studying abroad in Nairobi, Kenya. There will be no turkey, no pumpkin pie, no stuffing, and no cranberry sauce for me this year. I wouldn’t be able to find any of the ingredients for them. But I will be making a pumpkin bread or pie using butternut squash! Missing out seasonal fall foods this year has made me so bad, but I’ve found that butternut squash can substitute in a pinch. Now if only I had baking equipment besides that one glass baking pan…

    Anna, live in the moment – you’ll be back to your Thanksgiving foods another year, and you’ll always remember THIS year as the year of the butternut squash and ONE glass pan! PJH

  40. jami

    We have several “required” desserts: my aunt’s apple pie, my mom’s chocolate cake, and pumpkin cheesecake (courtesy of Bon Appetit, circa 1993). This year, my cousin is turning 80, and her favorite cake is my mother-in-law’s chocolate chip cake, so we will be breaking with tradition to celebrate her special day. While we’re at it, I’m also thinking of trying out the chocolate chunk pecan pie you posted about earlier this week!

  41. Marianna

    This blessed holiday is like the Olympics for those of us who love to cook and bake. Thanksgiving is all about sharing the table and everyone has their own idea of what is required at that feast. By the time you make everything you think will fullfill everyone’s wishlist, it’s almost impossible to find the time or the serving bowl to try something new! That said, I am definitely adding PJ’s Golden Pull-Apart Butter Buns this year! YUM! I am the baker in the family and my pies are what everyone looks forward to for dessert. Pineapple pie is a must. It is quite refreshing and best served chilled. Apple, blueberry crumb, and sweet potato or pumpkin pie are also big favorites and usually on my list. If I am feeling particularly thankful I bake small versions of pumpkin cake with dried cranberries and pecans for everyone to take home. The only part of all the cooking and baking I don’t look forward to is the clean up. UGH! I wish everyone abundant blessings this holiday season!

    Thanks for sharing, Marianna – with your family, and with us here. Is the pineapple pie made with fresh pineapple cut in chunks (as opposed to, say, a creamy lemon meringue type pie?) PJH

  42. T.B.

    my tree is overloaded with hayacha persimmons and i have no idea what to do with them! i love to bake with them…but id love to bake with them even more with the guidance of you guys!!! any suggestions?? they are so beautiful and inseason right now!

    Hi – Another reader here has the same delicious issue, and suggests using them as you would applesauce. She sent us a case for the test kitchen; we waited till they were very soft, then simply squeezed the flesh out of the skins. Persimmon cake; persimmon custard pie; muffins… what else would you do with applesauce? Go ahead and do it with persimmons. Enjoy! PJH

  43. Erin in PA

    For my family, a lot of our traditions are not baked goods – we cannot have Thanksgiving without my grandmother’s jazzed up green bean casserole (bacon and cheddar cheese – how can you go wrong?); our homemade cranberry salad (jello and a whole bag of chopped cranberries, apple, and pineapple).this year I think I will make your butter rolls you just posted this week. I always bring a pumpkin roll for dessert and my aunt makes a pumpkin pie. Usually on Black Friday we have a Christmas cookie baking marathon – baking chocolate chip, gingersnaps, Swedish teacakes, pizzeles,buckeyes, and usually something new. This year I am going to try Vanilla Dreams,dipped in chocolate and chopped toasted pecans. Thanksgiving really is my favorite holiday! We love this holiday also, it’s all about food and traditions…..not gifts or other expectations! Irene @ KAF

  44. Marianna

    Hi PJH- The pineapple pie I make comes from Carole Walter’s book Great Pies and Tarts. She calls it Tropical Pineapple Pie. She recommends canned crushed pineapple and says she doesn’t feel that the results you would get from fresh would give you better results. What you do is drain a large (20 oz) and small can (8 oz) of unsweetened pineapple. You want 1 1/3 cup of juice and if you don’t get this from the cans add some orange juice. You set aside the fruit. Mix 1/2 c sugar, 3 tbs cornstarch, and 1/4 tsp salt together in a large saucepan and then over medium heat slowly add in the juice and cook it until thickened and translucent. Take the saucepan off the heat and add back the fruit, 3-4 tbs unsalted butter cut into pieces, 3/4 tsp fresh orange zest, 1 1/2 tsp lemon zest and 1 tbs of lemon juice. ( I LIKE TO USE EQUAL PARTS OF EACH ZEST AND I SOMETIMES HOLD BACK SLIGHTLY ON THE LEMON JUICE BASED ON HOW SWEET THE PINEAPPLE TASTES) Mix together and allow to cool slightly. Use your favorite pie crust recipe. Fill the pie, brush it with an egg white beaten with tsp of water, and sprinkle the top crust with some sugar. Bake until your pie is golden. If the sugar on the top crust starts to darken too fast, lay a piece of aluminum foil over the top of the pie. When it’s done I let it cool at room temperature and then I chill it. I think it tastes best when made the day before you are going to eat it because you allow all the citrus flavors to meld. The butter added to the filling really makes a yummy difference but I suppose someone could omit it if they wanted to. 🙂 Wow! Thanks for the tips. Irene @ KAF

    Thanks, Marianna – I’m definitely going to make this. I always loved the TableTalk pineapple pies… PJH

  45. Claire

    Our Thanksgiving Day starts very low-key, with just the three of us sitting in the living room, decorating your Butter Cookies cut into fall-ish shapes and watching the Macy’s parade. By then, all my baking has been done, and I love the peace of the morning.

    Thursday afternoon around 2, we head over to the big celebration. A large gathering of family, and I’m the dinner roll queen. I’ve brought rolls ever since I was a teenager, and I found out the person who used to bring the rolls felt the ones in a can were sufficient. I usually make close to 40 dinner rolls to feed the masses, with plenty lef over for miniature turkey sandwiches late, late Thursday night/early Friday morning.

    Friday we always celebrate my daughter’s birthday with the out-of-town family, so that means two carrot cakes (for our carrot top).

  46. Brenda

    Mom’s pumpkin pie (from an old falling-apart Occidental Flour pie cookbook), Mom’s oatmeal bread (similar to yours, but dare I say even better?), Aunt Connie’s pecan pie, and our version of Jello salad–strawberry Jello, frozen strawberries, crushed pineapple, & mashed bananas–served with whipped cream, of course!

  47. Lynn Beck

    Libby’s Pumpkin Pie is a must have. I’ve tried other pie recipes, but my family prefers the Libby’s recipe. I play around with other dishes, but this is a must.

  48. Kim

    I will be making pumpkin cake (everyone’s favorite), apple pie & homemade rolls. All my family will be coming to my house so I’ll also be preparing the turkey & mashed potatoes. Then we’ll break out Rockband & test our musical skills or lack of

  49. CindyD

    We have always had my husband’s homemade cranberry sauce, but sadly not this year – his diverticulitis is acting up and the cranberry skins and the nuts would bother him. (Did you know name brand cranberry sauce is 14 oz cans instead of 16 now?) I will make our traditional pumpkin pie, my mother’s recipe, which is a pumpkin custard pie.
    I’m actually cooking turkey this week, freezing some for Thanksgiving, then another turkey with all the sides on Dec 1st when our daughter arrives home from three months in Australia.

  50. Meagan

    Pumpkin pie. I make it with just 1% milk, none of that canned stuff. It makes the pie too rubbery. We like ours more like a soft but firm pudding texture that melts in your mouth. The recipe comes from the Lake Shore Pumpkin can, which I think you can only get here in Western NY. So delicious!

  51. Terri J

    This year, besides the traditional chocolate pecan pie and apple pie, I’m making pumpkin baked alaska: gingerbread base with pumpkin spice ice cream from a local orchard. Since I’m the only one who really loves pumpkin pie, I’ll make that on Friday or Saturday to enjoy with the leftovers. And this week, I’m baking a lot of whole wheat sourdough bread for the stuffing.

  52. Vicki Williams

    In my family, we alternate having Christmas & Thanksgiving with in-laws and parents. Luckily all my sister’s and I are on the same schedule so we can have the complete family there. This year is Thanksgiving with my parents. When we have Thanksgiving with them the entire Family goes camping for 5 days.

    This year there will be 20 of us and we will have the usual Thanksgiving feast. As we’ve added brother’s-in-law we’ve had to add a few things to what we’ve always had for Thanksgiving. And since we are camping, our turkey preparation method has changed since turkeys don’t fit in the camper ovens!

    So, our 2 turkeys will be done in the turkey fryer. Then we’ll have Cornbread Dressing, my mom’s Turkey Stuffing (50 years she’s been making it). Our jello salad will be a Coca-cola salad. Then Sweet Potato Casserole with EXTRA topping, green beans, mashed potatoes & gravy, canned cranberry sauce, a fruit salad called Bessie’s Fruit salad that my grama always made and (for me at least) is the most unnegotiable item of all! My mom used to make it with her mom while growing up. It has miracle whip, sugar, lemon juice, oranges, apples, bananas, pecans, coconut and grapes. You make it at least 2 hours before you eat it and mmmmmmmm…..and then the left overs for breakfast, oh my……

    Plus 2 apple pies, 2 pumpkin pies and 2 pecan pies. The only thing we make before we go camping is the cornbread for the cornbread dressing and the pecan pies. Everything else we fix and cook in the campground.

    Every dish does have a person who is “known” for it. Thanksgiving morning the entire family helps prepare the food. Cutting, chopping, making, cleaning up, taking things to the various campers to cook, etc. All the kids get to participate and they have a lot of fun memories of making apple pies, fruit salad, etc at the picnic table in the campground. Good thing all the kids like it since there are 6 boys and 2 girls and we need all the help we can get to feed adults, children and teenage boys!

    It is much more complicated juggling cooking in tiny little camper ovens but I wouldn’t trade those Thanksgivings for just a one day rush rush event. All the camaraderie and fun. At least if you spill things on the floor you don’t have to wash the floor, just scrape it up so it doesn’t attract yellow jackets!

    The one major trade-off since we began the camping Thanksgiving Holiday has been no Vicki’s Rolls which I always made for Thanksgiving. That was a non-negotiable at one time. However, making rolls while camping, for 20 people… It just isn’t going to happen! And with the competition for the ovens, reheating them without burning them and in a timely fashion hasn’t been figured out yet either. I may make a loaf or two of bread to take with us. It depends on how much I get done ahead of time.

    But we’ll have fun – bread or no bread, rolls or no rolls because FAMILY RULES!

    Vicki, this is fascinating – you must be (hopefully) down South someplace, so you’re not also doing all of this in the snow! Thanks for your wonderful sory here – and you’re right – FAMILY RULES for sure. PJH

  53. Lish

    There are seferal things we make every year. But the important part isn’t what we make, but who with. My mom and I always make the pies. It used to be pecan, pumpkin, apple, and my personal fave, lemon meringue. Now that we have fewer people at the table and most of them are diabetic we make a wonderful crustless pumpkin pie, and a whole wheat apple crisp. My dad and I always make the Casavant stuffing. It is a French Canadian meat and potato stuffing, and it only tastes right if we make it together. Even though I am a mom of two, married with my own home, we still make these together the day before Thanksgiving, so that Thursday morning we are all able to watch the parade together with the kids. I love the continuity combined with new ideas every year.

    Lish, I love that you value the process as much as the product. Keep it up – carry it forward, as they say… PJH

  54. cher

    It has to pumpkin pie with brown sugar merengue and pineapple waffle bake (think bread pudding made with waffles on steroids!)

  55. Carol

    I have to make a sweet potato dish (no marshmallows allowed) that we started making about 10 years ago. It has a yummy pecan topping, and the best part is it’s a light version of a previously fattening dish, but it tastes wonderful.

  56. Dana

    Thanksgiving, along with all holidays, is at our home, so I get to cook! Like most families, we have our traditional favorites, turkey, mashed potatoes, gravy, dressing, sweet potatoes or butternut squash, strawberry jello salad (has a cream cheese filling), raw vegetable plate, scalloped corn (sometimes with oysters) and homemade rolls. It just isn’t a holiday unless everything is made from scratch, so I end up making most of the food. Of course, for dessert we have apple pie and pumpkin pie with either homemade whipped cream or vanilla ice cream. I am so tired by the time the dishes are done, but never happier. When the little ones go down for a nap, the older kids play games. The guys are watching football and our home is FULL of love and thanks for all we have.

  57. Bridgid

    chocolate pecan pie, apple pie (mom makes it better than me, even though I use her recipe) and pumpkin pie. I think I have been making the chocolate pecan for 20 years now.

  58. Ariel

    My mom always takes care of the turkey, stuffing, and cranberry sauce. For the past two years the rest is up to me. From the time I was 11, I always made twice baked potatoes. But last year, I finally switched it up and made sweet potatoes with balsamic onions and parm. This year I’m planning on stealing the cranberry sauce from my mom and making cranberry chutney instead. Some sort of cranberry bread is always requested, and the only dessert request is that I make it, though it is typically a gooey pie or crisp with apples and whatever else I feel like throwing in. I was going to do variation of the King Arthur Applesauce cake, but with homemade spiced applesauce. I couldn’t resist and made it last week instead (it makes a great coffee cake with crumbs and almonds and cane sugar on top) so now its back to the drawing board. Keep the suggestions coming on the blog!

  59. Trish

    Just baked a batch of Outback Honey Wheat Bread loaves (copycat recipe of the bread served at Outback Restaurants), and will be baking an apple pie, in addition to making a large portion of Thanksgiving dinner. It’s been a tradition since we moved to Florida to host Thanksgiving dinner, and the in-laws, plus some friends, come here for dinner. Usually everyone contributes something, so we make the turkey, stuffing, mashed potatoes, vegetables, and pies (husband Kevin makes the pumpkin pies).

  60. Weaver

    Our must have’s for the Thanksgiving feast are stuffing (actually, a dressing for us since I don’t put it in the bird but I like calling it stuffing :)), mushroom gravy (we soak dried mushrooms to use instead of turkey drippings so that vegetarians can eat it too) and buckeyes (my grandma always made them before Thanksgiving and when my brother and I got to set the table for 28, we got to put one at every plate. My Grandma doesn’t make them anymore so I always mail her a few of mine :)).

    On the slab apple pie, my husband calls them boots. I know, very strange but here’s the why. As a kid, when he worked at his Boy Scout camp, his mom would send him this pie in an old boot box. Treats from home were always fair game for sharing, but no one ever asked to “share” the hubby’s “boots” 🙂 Almost 20 years later and he still asks for “boots” every fall

    Well – I just learned something new. Didn’t know it was “dressing” outside the bird, and “stuffing” inside! Thanks – and thanks for the story about the “boots” – I’ll think of it when I make my first “slab”! 🙂 PJH

  61. Pat

    I’ll be making a Pumpkin Custard Torte. The first step to to create two pumpkin breads. Then line a springform pan’s side and bottom with thin slices of this bread. Cube the remaining bread and toss in some walnuts and dried cranberries. Fill the prepared pan with this mixture. FInally, make a custard sauce, pour it into the pan, then bake until the custard is set.

    Now THAT sounds really good…. I just printed out an earlier commenter’s pumpkin bread recipe. I hope I get a chance to try this… Thanks for sharing, Pat – PJH

  62. Sandy

    I have several items that are a must each Thanksgiving….Grits and Sausage Dressing, Scalloped Pineapple, Mushroom Pie (for the vegetarians) and of course, Pumpkin Pie! By the way…was at the KAF store this past Thursday (was in NH visiting the grandkids) and bought a ton of stuff to be shipped home to NC!

    Sandy, hope you enjoyed your visit here – we’ve been having nice weather for November, that’s for sure. I love how you can shop and then they ship it for you – so convenient when you’re on vacation, eh? Thanks for sharing – PJH

  63. Megan

    At 23, I am a budding baker and cook. A couple weeks ago I made “Soft White Dinner Rolls” for dinner at my parents’ and my mom demanded that I make them for Thanksgiving! I am also making the cranberry sauce (a cranberry pomegranate terrine). This will be my first Thanksgiving contribution and I am thrilled.

    Welcome to the wonderful world of Thanksgiving food prep, Megan – may you bake people happy for many years to come! PJH

  64. Libby

    The darned pumpkin pie. I didn’t do it one Thanksgiving, and boy did I hear about it from my brother. In fact I still hear about it. The reason I didn’t is that I was just very bad at pies (the crusts). But I have worked on them all summer (and whined about pie stuff on my blog) and now I do much better. A really nice coconut cream pie was a recent triumph.

    The family seems to like homemade pumpkin pie over storebought, and they CAN tell the difference. So in years past they would have still preferred my “patchwork pumpkin pie” – sometimes the crust had to be pieced together from a half dozen pieces. This year I plan to have my pie magazine cover perfect as well as tasting good. I hope 😉

    Libby, it must be your name that makes everyone demand pumpkin pie from you, right? 🙂 And you know what I always say – filling covers a world of pie crust sins… PJH

  65. MaryJane

    I just had to chime in and say how much I am enjoying reading all the comments and the “oh, yeah I hear ya on that one” feeling. I am required to make a half sheet pan’s worth of rolls not so much for eating at dinner, though we do, but for making mini sandwiches for dinner that night and the next day.
    We’re really scaling back on Thanksgiving this year as my DH David is having back surgery the week before, but we have plans to make our Christmas dinner into Thanksgiving already. I’m totally addicted to the chocolate cream pie at our local diner (Hi Elsie!) so I may buy a whole one for dessert, and spend my day catering to his majesty’s whims!

  66. twyla

    When I’m with my family they have to have my broccoli and cheese casserole. It’s not my favorite thing to make since it’s so simple and easy but they’ll rebel without it. This year though, we are with the in laws and someone else is doing that. I’m taking (twiced baked) roasted potatoes and an inside out german chocolate cake from epicurious that’s amazingly good.

  67. Kathy

    It’s funny, but at age 31, I still don’t have HAVE to bring anything to family Thanksgiving feasts — older relatives continue to make enough food to feed an army and insist that I need not bring a thing! However, what I have brought has varied. This year, it’ll be decided through collaboration with a few members of my boyfriend’s family (as that’s who I’ll be with for the weekend) and the main squeeze himself. His sister-in-law is a fellow avid cook and baker, so we have only begun to rub our hands gleefully and plot our starchy, sugary invasion.

    That said, I made a pan of fleur de sel caramels last night to cut, wrap, and share with his family. There will be more… oh yes, there will be more.

    Kathy, you hit my hot button – fleur de sel caramels, YES. I’ll be over next Thursday – 🙂 PJH

  68. Kim

    At my family’s Thanksgiving table, we have our traditional cranberry salad that is to die for – it’s my grandma’s recipe. We also have an unusual turkey dressing – it’s a sweet dressing with apples, currants, celery, saltine cracker crumbs and cinnamon. It’s fabulous. (No sage, croutons or Stouffer’s for this family!) As for me, I usually make apple cranberry and pumpkin pies, but this year I’m too busy so I’m only making a pumpkin. My mom is making the apple.

  69. Nancie

    This year, it’s Pumpkin Cheesecake and a family favorite. I mom always made a potato dish we called grated creamy potatoes. She never had a written recipe, it was always from her memory. Basically she would grate russet potatoes into a pot of water with powdered milk(enough liquid to cover the potatoes), flour, butter, season with salt, pepper and Mrs. dash. She would cook it slowly on the stove top, stirring every 15 to 20 minutes, until the potatoes were done and the mixture was thick. Let it stand for at least 20 minutes to let it continue to thicken. These are everyone’s absolute favorite potatoes and we always had them on Holidays. I have been practicing every year to get them perfect and I’m getting close! As leftovers they are fabulous!

  70. Victor Morrison

    Baking powder biscuits… everyone wants them and especially wants to leftovers for turkey/cranberry sandwiches for the days that follow!

  71. Amanda

    As a singleton who still heads over to her parents’ for Thanksgiving, I don’t have any regular dishes requested of me. But I thought this year I’d give pumpkin eggnog cheesecake a go. Boiled apple cider is also in my KA order that should arrive this Wednesday, so maybe I’ll see about doing an apple pie as well.

  72. Trisha from NJ

    I have the bring the cranberry-orange-apple relish each year. At home I make sweet potato biscuits from the leftovers. My family thinks they sound so yummy I have to bring the fixins to Thanksgiving this year.

  73. djc

    Since I’m a Brit living in LA, I don’t really have a set of personal Thanksgiving favorites, but a Christmas favorite for me is mincemeat pie made from Delia Smith’s recipe.

    The mincemeat itself is a great make ahead as it can be canned, I usually put up six pints. When she mentions vegetarian suet – not sure what that is, but I’ve used Crisco successfully. As an alternative to baking it in the oven, it can also be made in the slow cooker on low for about 8 hours, in which case you don’t have to let it sit for 12 hours beforehand.

  74. suemac

    We have a fairly consistent Thanksgiving menu; Mom always says “let’s not make so much this year”, but then it seems that everything on the menu is a ‘must-have’ lol! We have turkey, gravy & mashed potatoes, of course, but aren’t particular about how they’re done. Our special recipes are Mom’s dressing (half bread, half cornbread, very moist w/lots of sage), Grandma’s potato rolls and Aunt Myrtle’s pecan pie – no variations allowed with those! We’ve added Champagne Oranges recently, a totally easy, but fantastic treat: I also have to make a fresh cranberry relish – – that is to die for; I keep it throughout the holidays and munch on it indiscriminately.

    Fun thread – it’s interesting to see what everyone else eats for the holidays

  75. Steph

    My grandmother always made grapenut pudding in the green bowl. I think she brought that family tradition with her from New Brunswick. I now have the green bowl, and therefore the responsibility for supplying the grapenut pudding whether I’m there or not for Thanksgiving dinner!

  76. samanthasmom

    I don’t want to sound like a Thanksgiving Scrooge, but my favorite Thanksgivings have been the ones where we have given our children our blessing to spend the holiday away from us, and my husband and I have been all alone for Thanksgiving. We have our children near to us all year so if their parents-in-law want them for the holiday, we’d be selfish to complain. Once we sent our daughter on a “mission of mercy” to spend the holiday with a friend who couldn’t get home. Neither one of us is especially fond of turkey so dinner might be a prime rib or lobster. Dessert varies from year to year. Maybe a decadent chocolate mousse or crème brulee. We spend the weekend resting up for Christmas, which does take place at our house, when both children come here, they bring their in-laws with them! This year we are breaking with tradition and joining some friends for Thanksgiving. I’m in charge of dessert for 15. It will be a great deal of fun to bake for everyone, but it is amusing how many phone calls and emails I’m getting asking, “You are going to bake such and such, aren’t you? It wouldn’t be Thanksgiving without it.” Where I would be inclined to make a pear and pumpkin torte with caramelized pumpkin seeds, the pie I’m being asked to make is the one from the back of the Libby’s can. I’ll do both, and maybe I can jazz up the traditions a little for next year.

    1. Marilyn

      That Libby’s can pumpkin pie recipe is the best one out there, in my opinion, but this year I found a caramel pumpkin pie recipe I just HAVE to try.

  77. Alissa

    Usually, I make everything, but this year we are spending it at my mom’s and half the people we are spending it with are on a diet or just plain picky. So while they are making Weight Watchers pumpkin pie, I will be making your new butter pull-apart rolls and probably an apple pie. But I don’t eat either pie so hopefully I can make something else, say that chocolate pecan one or the mini chocolate caramel pecan ones on your site.
    The one item I am planning on making but not baking is an orange, spiced walnut and cranberry salad. Salad in a basic sense not a jello sense. Sliced oranges, sugared and spiced walnuts sprinkled on top, with a reduction of cranberry juice and dried cranberries on top. It’s a new recipe for me so hope it tastes good. If I luck out, I can convince them to have gingerbread waffles over the weekend, with lemon curd, of course.

  78. Lisa

    Oh my, everything sounds just amazing, out of all the posts, Bee’s post of 11/14 at 9:01 pm is sticking with me. The Carmelized Apple Brioch Bread Pudding sounds amazing. I can only hope Bee will see my post and maybe share the recipe.

  79. Yvonne

    HEy there,
    Well, it wouldn’t be a Thanksgiving gathering if we didn’t have Grammy’s molasses popcorn balls, grapenut pudding and apple cobbler.

  80. Lyna

    To Anna in Kenya–what are the local celebration or holiday foods? Maybe you’ll find a receipe to bring home and add to the must-have list for the memories.

  81. Liz from Ocean County, NJ

    I just had to comment on Green Stuff, Pink Stuff, Green Goop, etc. My family has been making a dessert for years that we just call “Glop.” Nobody remembers the real name; it’s been Glop for so long. I think my father dubbed it that because it had a tendency to fall apart and just glop all over the dish when served.

    It’s a graham cracker crust topped with a mixture of cream cheese and Dream Whip (maybe some other things – I’m not usually the one making it) and finished with a can of pie filling (our family prefers cherry). It’s a no bake dessert so it’s great for the summer but my one sister likes to make it for every family function. My dad always used to ask for it and now my nieces and nephews ask my sister to make it.

    For Thanksgiving, I will probably bake apple and pumpkin pies. Just over a week away and my husband and I still don’t know where we are going for dinner. Maybe we’ll stay home in which case my must make is my mother’s stuffing: bread crumbs, chopped onion, seasoning and pork breakfast sausage. I’ll probably throw a loaf of (pseudo) Swedish Limpa bread in the bread machine. I’m still trying to recreate the bread we used to get in a local bakery in my hometown of Brooklyn, NY. It was dark and slightly sweet with a hint of orange and maybe cardamom and made the BEST leftover turkey sandwiches. I wish I could find their exact recipe; I’ve found lots that are close but not quite the same thing.

  82. Jenn in Willi CT

    I already tested the your Soft White dinner rolls this weekend, but may now have the try the Golden Pull Apart Butter ones too! My brother in law is craving cream puffs – which I used to make all the time, but haven’t made in ages – so I guess I’ll be bringing those. My husband wants the Honey Wheat rolls, so I’ll be making those as well. I’ve been lucky to spend all of my 39 years with my family for T Day – but now mom & dad have moved to NC and my sister is going there with her kids, so hubby and I will spend time with his family instead.

    I noticed Brenda’s post about the Jello – we called it Jello Salad – with strawberries, bananas & pineapple – I hate Jello but love this stuff. The only difference is we never have this time of year – only in the summer for cookouts. It goes great with burger, dogs and potato salad.

    Another thing I may have to bring is my mom’s stuffed celery. My husband’s family always has one with clams and cream cheese (eewww!) but we always had one with cream cheese, marischino cherries and walnuts. Mom was a cake decorator, so this mixture was piped into the celery stalks in a beatiful fashion. Weird, but yummy!

    I definitely got my love of baking from my mom. It is relaxing for me, and I while I don’t decorate for the holidays, I will bake. Christmas is usually at least 16 different cookies (5-10 dozen of each!) as well as fudge & spiced nuts. I love your blog, but it is making my holiday baking decisions even more difficult this year. 🙂 I’ll be sitting down with my stack of printed recipes on Black Friday to make out my shopping list of baking supplies that I haven’t already ordered from KA!

  83. Deirdre

    I always make pumpkin pie as it is a favorite in our household. Not sure which recipe. This year I will make sure not to burn it. We also do a dessert party for friends so I can indulge my love of dessert making. I will definitely be making the chocolate chunk pecan pie and Indian pudding (a personal favorite). Perhaps one more but not sure yet what it will be. Might also do some bread making but haven’t yet decided. It is a great time of year for baking!

  84. Beth

    There is no “one” thing that I have to make for Thanksgiving dinner, but I think the family would riot if I didn’t make the cornbread-sausage dressing, a recipe that I found in Southern Living (from 1987, I think) years ago. As soon as I dig it up, I’ll post it. I think the correct title for it is: Texas Cornbread Sausage Dressing. I also must make sweet potato pie that is decorated with pecan pieces and whipped cream. At least one of the kids would be very upset if I didn’t make pecan pie too. If you can believe it, last year was the first year I made the infamous green bean casserole.

    Maybe one of these days my sons’ wives and/or girlfriends will learn to bake at least something to bring to the Thanksgiving table… or (hint, hint… help me clean up afterwards).
    Oh Beth, all that work and no help with clean up? Time to get creative and try hints like “I’m having such a great time talking with you, let’s chat more as we wash up” or
    “wow, the mountain of dishes seems to grow each year, I’m so glad you’re here to help me out”. Hope they take the hints! ~ MaryJane

  85. Kyle Minor

    We hosted Thanksgiving at our house for several years running, and I developed what I think is a fool-proof method for Turkey! I had to cobble it together from several sources, but I never failed to be delighted by the results.

    Because we have a good friend who is gluten free, I also devised a method of making gravy w/o flour.

    You can see it all, and more here if you like:

    This year we’re going to two dinners! I’m supplying dessert for one, and a salad for the other. @Susan Teddler… eleven pies is cutting back? Wow. That’s incredible.

  86. Carol

    One year I received a bread maker and a cook book. Now every year I make at least a dozen loaves of cranberry/nut bread. If I don’t bring the bread to Thanksgiving, I can’t come! 🙂 This year I’m experimenting with Apricot/Pecan Bread. Hopefully that will go over as well.

  87. Mary Boldman

    We will be celebrating with my brother & wife this year. Since we travel the longest distance, 2 hours, I am asked to bring whatever can be transported successfully – vegtable tray with cheeses and my home made pickles (my mother’s recipe), fresh fruit salad and something cranberry. This year I am trying a new cranberry sauce that is cooked with dried cherries. The mention of mincemeat pie brings back alot of memories. My Mother used to make mincemeat and true mincement is made with meat. She would slow roast the meat and then finely chop and grind it. To the meat mixture she added chopped apples, currents, oranges, lemons, citron and raisins as well as spices and cider. The smell of it cooking was heavenly. Another familly tradition is scalloped oysters.
    HI Mary,
    I remember as a kid that my husband’s family always served a pickle tray at Thanksgiving. It was something I had never seen before and will always be a clear Thanksgiving memory for me. Your traditions sound delicious! ~ MaryJane

  88. Rachel

    My favorite TG recipe is a savory one – Leek Bread Pudding baked in muffin tins…SO good! I’m attending a TG dinner and hosting a post-TG ‘never too late’ dinner on 12-5 – so I’ll make it twice!

  89. Heather

    Pumpkin pie, made with fresh pumpkin purée. None of that canned stuff in my house! I have cheated with butternut squash in the past, when I forgot to buy a pie pumpkin in advance (they’re impossible to find here after October). This year, I bought a 14-pound fairytale pumpkin, roasted and pureed it, and froze enough to make at least 6 pies, so I’m all set! My hubby of one month hates cinnamon, so I’ve got to tweak the spices…but at our friend’s Thanksgiving pre-party this past weekend, there weren’t even any crumbs left, so I guess nobody minded! Will tweak a bit more for real Thanksgiving, though 🙂
    Hi Heather,
    I know you TRIED to sneak it in there, but we noticed. CONGRATULATIONS NEWLYWED! Have a great holiday. 🙂
    Happy Baking ~ MaryJane

  90. Jen

    I will be baking Walnut Rolls and Buttermilk Potato Rolls. Mom does the turkey, which is just an excuse to eat all the yummy side dishes…my favorite is corn pudding, which sounds weird but is actually quite tasty!

  91. Laurie Larsen-Silva

    This year I’m making my stuffing without the help of “you-know-who” Farm. Instead I’ll bake a double batch of KA “Classic Sandwich Bread” on the Sunday before, then I’ll cube, and toast. Also, a classic at our house is Indian Pudding, with homemade vanilla ice cream. The house smells wonderful while it’s baking, long and slow. So easy to do ahead of time, too.
    Can’t wait for the children to get here!

  92. Denise (OH)

    I LOVE Thanksgiving!! I will be bringing the rolls (I’m using your Golden Pull Apart Butter Buns recipe!!) and the jello salad. I have a jello salad recipe that uses cherry jello and whole berry cranberry sauce that’s really good.

    However, the most important thing I’m bringing is my grandmother’s ricer to make mashed potatoes. My grandmother did the Thanksgiving dinner until she passed away at age 87. She had a small kitchen and was very picky about letting anyone work with her in the kitchen. It was a real coming of age thing for me to be allowed in the kitchec to rice the potatoes. No matter what else I brought, that remained my job. After she passed away, I inherited her ricer and use it every Thanksgiving. It means so much to me and is a way to honor and remember a very special lady!

    Happy Thanksgiving!!

  93. Lynda (OH)

    I am having Thanksgiving on Sunday so my kids don’t have to eat two meals on Thanksgiving. I thought I was baking pecan, pumpkin and peanut butter pies until I read everyone’s posts. I have added quite a few things to my menu! I am so hungry already!

    Happy Thanksgiving everyone

  94. Kelly

    The one thing I always must bring is my Cranberry yeast bread: a nice slightly sweet bread with lovely little jewels of dried cranberry and orange zest all through it. I have to make a double batch because my mother-in-law loves it so much she wants to keep a loaf for herself for afterwards! I tend to make it in mini loaves as they turn out very nice that way. I’ve been making this bread for 10 years and have converted it to be 50% white whole wheat. You can’t tell at all and it turns out fabulous. This year I also experimented with finnish pulla dough to come up with a bostonkakku. My hometown bakery makes the most delicious coffee rings and I simply cannot get them anywhere else. So to the stove I go to see if I can even come close to duplicating one. I hope they turn out, they are gorgeous and look like the bakery ones but I stuck them straight into the freezer. Boy did that take some self control. I think I’ll roast one more pumpkin for a pie since I like the recipe I came up with. (I took the pepper tip from one of the KA pumpkin pie recipes as well as a number of others.) Oh yes, I need to make some pecan pie bars too. Yummy shortcrust with pecan pie topping. I like it better than the pie. Ooo, and I could make some of this and that and… oh darn. My freezer is full.

    Kelly, here’s an easy solution: CHEST FREEZER IN THE CELLAR. Luckily, I now have THREE freezers in my house (courtesy of unenthusiastic cooks who were actually giving them away!) 🙂 PJH

  95. Joni M

    hummm, I’m the roll queen as well; I’ll be making my mother’s famous pull apart rolls, but since they are a heavier variety, they make those turkey sandwiches later the bestest. I’m also going to make the golden pull-apart butter buns for a lighter roll for the main meal…My hubby loves pumpkin pie, but not all the fat and calories from the crust–so I just spray a glass pie pan first and bake him his crustless pumpkin pie. We wouldn’t be able to have Thanksgiving without banana pudding so that is always a must at our house…and well–as far as the rest of the fixins, we’ll have all the the usual stuff we normally have. I’ll be busy baking and creating all day Wednesday so I can do blueberry muffins first thing for breakfast and then relax the rest of the day on Thursday…Love this season when the oven is perpetually on and I’m elbow deep working and creating with KA flour!

  96. Carmel

    I’m the baker in the family, but I live the farthest away! So this year I’m making chocolate chip cookies and the double-chocolate cookies you posted recently. They’ll travel easily, keep well, and get thru airport security!

    My family starts eating early in the day and doesn’t stop, so I’m sure the cookies will be a hit!

  97. Carolyn

    I am making the whole darn dinner! Turkey with a nice herb rub and then onto my Big Green Egg to grill it and keep the heat outside (florida cook) then my guest fav oyster stuffing, mashed, smashed and steamed other stuff!:0 I am alos thinking about reviving the ole waldorf salad…I am not sure, what do you think?

    Love Waldorf salad. Ambrosia, too. In Florida, try sliced oranges/red onions/balsamic/olive oil. All sound good- PJH

  98. Suzn

    I will be baking a six-layer yellow cake w/ chocolate frosting, apple butter-pumpkin pie, and pan of sweet potato gooey bars–I used the gooey butter cake recipe to build on–I wanted it to taste like candied sweet potatoes, and my family LOVES it. I do a Jello salad, too, but it’s the one w/ whole cranberries, pecans, pineapple and mandarin oranges, rasberry jello, and a cream cheese topping–yum!!

  99. Erin R.

    I grew up baking French bread, and in the last 5-6 years I’ve really branched out into other kinds of bread. Now my hobby has landed me the title of BOSS OF THE BREAD at our family gatherings. Yes, I’m thrilled to say my bread has achieved the same status as Grandma’s stuffing and grape salad. Everybody insists that I bring at least one batch of my poofy, white dinner rolls—then after that I’m free to go nuts! I’ve surprised them with focaccia, sourdough (my husband’s favorite), Irish soda bread and cinnamon sugar yeast bread. This year I’m trying sweet pumpernickel—I can’t wait to see what they think of the Bread Boss this year!

    Wow, what a lineup! Sweet pumpernickel? Sounds intriguing… PJH

  100. Arielle

    Thanksgiving this year will be the first one I’ve made on my own. My boyfriend will be busy, so it’s all me this year, but I refuse to go to his parents house, since they insist on feeding me fake mashed potatoes, and the last time I let him plan Thanksgiving I was fed leftovers from the day before. I don’t think he gets the whole “food for the soul” thing.

    So, I’ll be making all the usual suspects, but my three “have-to’s” are real mashed potatoes with LOTS of milk and butter, potato pull-apart rolls, and chocolate mousse pie. The potato rolls can be made like the cloverleafs, or the dough can be rolled out, bathed in melted butter and sprinkled liberally with ground black pepper. The dough is then cut into squares about the size of the small end of the bread pan and stacked into a loaf before baking for a savory treat.

    The chocolate mousse pie is intense dark chocolate, with a thicker texture than pudding. I’m thinking of experimenting with a sour cherry topping for Black Forest Pie.

    I LOVE Thanksgiving!

    Sounds good to me, Arielle – your poor boyfriend obviously doesn’t know what he’s missing! PJH

  101. Maria

    I will be making the whole dinner this year, but when we go to someone else’s house I always have to bring the squash (baked with butter, sauteed onions, and sour cream.) For dessert, we always go to my sister-in-law’s house – she tries to make one more pie each year, I think she’s up to 20 different pies this year. Of course, I also make pies for us to have at home!

  102. Toni

    I’m always tasked with making the rolls too! Usually I make White Bread 101 rolls from The Baker’s Companion and sometimes throw in some whole grains. This year I’m thinking of using the Vermont Oatmeal Maple Honey recipe. Plus I am the queen of traditional green bean casserole and roasted Brussels sprouts (sprinkled with goat cheese this year?) Have a great Thanksgiving to all at KAF!

    And Happy Thanksgiving to you, TA – now by traditional, do you mean canned cream of mushroom soup and French’s french-fried onions? You go, girl!! PJ

  103. Phyllis

    Me again. The pies are done! Spent the whole day making them plus enough dressing to feed the borough of Manhattan. The pies turned out very well. The pumpkin pie didn’t crack, the “apple flower” was very pretty and the lattice-topped tart cherry very appetizing. Hope others will think so, too. Am bringing along whipped cream (gotta have whipped cream on pumpkin pie). I wound up making an upside down pineapple cake as well for a friend who invited us to Thanksgiving dinner. We can’t make that one, but my cake will stand in for us. He told me this was THE cake he remembered from his youth. I used an actual pineapple cut into short lengths and embedded upright into caramel. A vanilla scented cake batter is spooned on top. It is, of course, inverted after baking and the shiny caramel infused pineapple is delightfully aromatic. Happy Thanksgiving to all.

    WOW – I’ve never heard of making pineapple upside down cake that way – and since I make one on my husband’s birthday every year, I’d best remember this method, because it sounds fabulous. Thanks for sharing, Phyllis – and Happy Thanksgiving. PJH

  104. vivian

    I made your wonderful scone recipe and they were out of this world but
    the can of Quck Shine does not work. I could not get the nozzle to spray.


    Thanking you in advance for your assistance.


    Hi Vivian – pull off the white nozzle on top, and soak in hot water for a few minutes. Rinse in hot water, and stick it back on. It should spray. By the way, what are you applying that you’re using Quick Shine? Coarse sugar? PJH

  105. Elizabeth

    I watched your pie crust videos and made pies (which are what I always make, other things welcome, pie required). My family and in laws like my pies, but this one – I had to write and say THANK YOU! My husband loves pie above all other foods. It’s his birthday cake, his life celebration treat of choice. He said it was the best crust he’d ever had! Ever! Better than his favorite bakery’s pies, which is saying a lot. And I have to say, it was fine! Thank you Susan Reid and King Arthur Flour! I was so thrilled to learn this skill. You just made delicious a lot more accessible, especially our current economic situation. MANY THANKS! Now to watch more videos….

  106. patti

    Because my family has a little corner in their tummy for something sweet I make 2 CREAMY ORANGE TEA RINGS. Round in shape and u cut like cinnamon rolls. 2 c. flour, 2 teas. B. Powder,1/2 teas. salt, 1/2 c.marj. or butter, 8 oz cream cheese, 1/2 c. raisins optional. I use them. Drizzle Frosting : 1 1/2 c. powdered sugar,2-3 Tbl. orange juice
    Combine flour and 1/4 c. of the sugar. Add baking powder and salt. Cut in marj. Stir in enough milk to moisten. Knead on floured board 6 times. Roll dough to 8×12″rectangle. Spread with softened cream cheese. Sprinkle with rest of sugar,raisins,orange rind. Rollup like jelly roll. Seal edges. Place seam side down in circle on greased cookie sheet. Seal ends. Cut 2/3 through ring starting from outer edge cutting but not all the way to inside of circle. One inch intervals. Turn each cut section on its side. You may have to cut a little more on some so you can turn it so they will lay flat on cookie sheet. BAKE 25-30 Min. at 375 degrees
    Drizzle frosting over warm ring.
    Comes out of oven looking similar to a xmas wreath
    After the first time baking you can adjust orange flavor more, or less, the next time you bake it . Reading this may seem timeconsuming and differcult but it’s not.


  107. mmcgrow

    Living in Baltimore, sauerkraut is a must for Thanksgiving dinner. I always get weird looks from out of town friends about that–seems to be a very local tradition probably because of all the German immigrants that settled here early in the last century. This year I fermented my own. I cook it with pork ribs, shredded apple, a little brown sugar, and pepper (I hold out some to cook without meat because we have a couple of vegetarians). Also have been freezing leftover homemade bread for the last few months, toasted it in the oven, and made oyster dressing using veggie broth (the vegetarians eat fish). Just have to pop it in the oven tomorrow to cook through and brown. Have a batch of pumpkin bars ready to go, and all set. We do a collaborative dinner, so everyone contributes. My oldest nephew (26) just bought his first house–we told him that he is no longer covered by his mama and has to contribute! Goodness knows what he’ll show up with. 8^p

  108. Jessica T.

    I’m making King Arthur recipes this year! Pumpkin Pie with Classic Pie Crust, and Nantucket Cranberry Cake. 🙂

    1. The Baker's Hotline

      I’m sure everyone loved your Pumpkin Pie and Cranberry Cake, Jessica! I mean, what’s not to love? Barb@KAF

  109. Grossvater

    Butterhorn rolls think Pillsbury crescent type rolls only from scratch with LOTS of butter) and my mother’s recipe from the ’50’s for stuffing/dressing
    I made my pumpkin pie too – Secret ingedient is rum! 🙂

  110. Mia

    PJ’s post sold me on the Golden Pull-apart Butter Buns. Other than that, my plan is to just show up and eat 🙂 I will be baking some cinnamon rolls on Friday or Saturday, though I may try an apple pie-type filling instead of the standard cinnamon and butter.

    1. The Baker's Hotline

      I’m sure your baking contributions will be much appreciated on the big day and this weekend! Happy baking, Mia! Barb@KAF

  111. cyclestu

    PJ, just a note to tell you how helpful your info on how to deal with my sourdough starter. It has been almost 25 years since I last had a “jug” in the fridge. My new batch is one day old, in the oven with the light on and bubbling away.
    An aside, I am a “old coot” who is Brown, class of 1960. While I know it is impolite to ask a lady how old she is, was there any chance you remember Mrs. Feeney in the Rat?

    1. PJ Hamel, post author

      HAHA, ask away – I graduated in 1975. But I lived in Emery-Woolley, and actually never once ate in the Rat. I ate in the Pembroke dining hall freshman year, then cooked for myself the rest of the time. Thanks for the stroll down memory lane! And so happy we could help with your sourdough starter – long may it happily bubble. Ever true – PJH

  112. Ricardo Neves Gonzalez - SENAC - RJ- Petrópolis - Brazil

    Here at Brazil, Thanksgiving day is not common in our culture. But some customers and friends always ask for my delicious Sweet Pumpkin Cinnamon Raisins & Walnut Buns.
    It´s made of sweet milk dough, with sugar of course, some eggyolks, cinnamon, walnuts and raisins. The dough is flavored with vanilla extract, cinnamon and nutmeg. It remembers a Panettone dough, softy, little bit wet and colored with pumpkin color!! I add 2 leaveners, biologic yeast and baking powder. Lots of unsalted butter added…hummm!
    Well the dough rises fast and then it´s shaped like a great thick rectangle and cutted with round cutter.
    Then breads are glazed with a mix of heavy cream, sugar and vanilla. After a rest of 1 hour it´s baked around 80F for 18 minutes.
    It resemble a kind of Pain Perdu, but instead of fried in oil like brazilians do ( Rabanadas ), it´s baked.
    Healthy choice, not only for Thanksgiving but for Christma´s table too!!

  113. Susan

    It’s just my dear husband and me, so I normally make only one Pumpkin Pecan Pie from the Williams-Sonoma Kitchen Library – Pies & Tarts cookbook. It has toasted pecans which are processed with pumpkin purée until smooth, then I add eggs, sugar, vanilla rum, spices, and cream. This year, the spices are nutmeg and KAF Vietnamese Cinnamon. I pour that into an unbaked pie crust and bake. It smelled so good while it was in the oven and when I was testing for doneness … I licked the table knife I used (baker’s prerogative, right?) and it was delicious! I also made a pear/apple galette this time around so that we wouldn’t have to wait for Thanksgiving Day for a yummy dessert!

  114. Bill_Lundy

    If you back up my ancestry far enough, Lundys started out in Scotland, then England, then Pennsylvania, then New York (State), then Ontario (for some of us). So I tend to pick and choose holidays that interest me, and what the heck why not have two Thanksgivings? I have a lot to be thankful for – after all, I’m here and able to write to you, yes?
    Whether we’re celebrating Canadian Thanksgiving (a.k.a. the weekend-to-close-up-the-summer-cottage) or American Thanksgiving, my family insist that “Joon’s Pumpkin Pie” ( be served. This is based on my mother’s recipe from what was likely the first edition of the Betty Crocker Cookbook. As the only one of her children to inherit a cooking gene, it’s been up to me for the last score of years to continue the tradition.

  115. Sheryl Kessler

    I confess I hate washing the bundt pan after making an apple cake. Can you suggest a pan without all of those grooves or an easy way to clean the pan?

  116. Gerry Walker

    One year after Thanksgiving at my daughter’s house, I took home the left over baked sweet potatoes as I couldn’t stand to see them go to waste. I love to invent bread recipes anyway, so I baked a sweet potato raisin bread which turned out to be, as my son-in-law put it, “the best thing I ever put in my mouth, and I put a lot of things in my mouth!”
    They’ve moved far away now, to New York state, so I won’t be there at Thanksgiving, but that Sweet Potato Raisin Bread will be, along with a box of Florida fruit so they can put together great grandma’s fresh fruit salad.
    Miss my family but I’ll enjoy a turkey breast with friends and some good football!

  117. Betsy Berry

    Pecan pie with the recipe I have been using for 38 years! This is a NEVER FAIL recipe, and I start out by making my crust. Here it is:

    Mary’s Pecan Pie

    3 eggs
    1 cup white sugar
    1 cup dark Karo syrup
    Pinch of salt (1/8 t.)
    1 t. vanilla
    2 cups chopped pecans
    1 (9 inch) unbaked pie shell

    Preheat oven to 450 degrees F. Beat eggs, then add sugar, Karo, salt & vanilla to egg mixture. Add pecans last and pour into pie shell. Bake in 450 degree oven for exactly 5 minutes, until crust sets. Lower oven to 275 degrees F, open door and leave open for 5 minutes. Close door and bake pie at 275 degrees F for 2 hours. The ingredients in this pie are no different than for other pecan pies, but it’s the slow baking that gives a chewy pecan pie which everyone likes. Serves 6-8

  118. cbwhite99

    Dark chocolate layer cake with a whoopie pie filling and a butter and cream chocolate frosting with a dark chocolate glaze is the must have. Oh, and have to have the homemade coffee ice cream to go with.

  119. K. Kjer

    I was thinking of the bread / bun recipe request at the end of the article. We just tried an excellent garlic & herb monkey bread recipe today. The recipe made very soft bread, and used 1/2 cup of sour cream in the bread. The dough was divided into 36 one-inch balls, dipped in melted butter with rosemary, thyme, and oregano, before putting them in the pan. Flipping the dough into a different pan during the middle of the rise time may have helped all of the dough to rise evenly, without the bottom of the bread becoming too dense under the weight of the dough. This bread went really well with our lasagne soup, but now, I’m wondering, what herbs would be good to create a Thanksgiving meal monkey bread? Would you try one with a pumpkin pie (sweet) blend of spices?….or maybe stuffing spices?….rosemary & sage?….

    1. The Baker's Hotline

      This seasonal monkey bread sounds just lovely! To make a festive version for Thanksgiving, you could try adding 1/2 cup of sweet potato or pumpkin to the dough in place of the sour cream. It might also be nice to mix in some cranberries, walnuts, and orange zest among the dough balls. We like using sage and thyme when it comes to the November holiday, so consider adding these in too. We can’t wait to hear how it comes out! Kye@KAF

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