Kitchen

[luvdoodles]

I am not really a big dessert eater on Thanksgiving. Normally I just graze on any ordinary day so if I have a big dinner I am stuffed. I usually have about three desserts for the guests. A pie, some kind of baked bar and cookies and there is usually plenty left over which I send home with them. We are not big sweet eaters. I don't understand why some people over indulge during the holidays. It makes me feel physically horrible, learned my lesson many years ago.

[Dorothy11]

On 11/11/2014 house_cat said:

On 11/11/2014 Yahooey said:

On 11/11/2014 house_cat said:

Hi, Yahooey! We'll be having only one, since there are only five of us. If it were up to me it would be carrot cake, but I'm the only one who likes it. I suppose it will be a pie of some sort, mostly likely apple.

I love carrot cake. Never made one though. I tend to favor French apple tart than apple pie. I figure since the tart has no top crust, I can eat another slice. Mind games. Lol Enjoy your pie. Ala mode?

I'm a purist. I like mine plain and the only one I'll eat is my own. When I was a child I found the core in a store bought pie and that turned me off. I know what goes into my own, I can't count on what someone else puts into theirs. Hubby likes it ala mode, as does my mom, so I'll have a small carton of Haagendaaz vanilla on hand. I'd love the apple tart recipe if you have a special one.

This is for you, Yahooey!

Rose Levy Birenbaum came up with a great technique for apple pie or tart: After slicing the apples, mix in the sugar and spices and let it sit for 10-15 minutes. Then, drain the liquid into a pand and reduce it to a syrup. Add it back to the apples and proceed with your recipe. This cuts down on the water in the filling and intensifies the flavor.

[Yahooey]

Hi pas4116 - thanks for the tip but Leslie's recipe calls for the apples to be baked until soft enough to be mashed. They are returned to the tart and the drippings are syrupy and thick. Great minds think alike. What are you making?

[lovesrecess]

I always ask what kind of dessert everyone wants for Thanksgiving and it is always the same answer......pecan pie......so I make 2. SIL brings pumpkin. I have buttered pecan ice cream for the pecan pies. Have made other desserts like cakes and cookies but the pecan pie goes first and the rest are leftovers. I use the pecan pie recipe on the Karo Syrup blue label bottle with no changes. Perfect each time!

[house_cat]

On 11/12/2014 Yahooey said:

On 11/12/2014 house_cat said:

I'm no expert, Yahooey. I would make 1 1/2 x the recipe to be sure I had enough. You can always cut the extra into strips, shake on some cin sugar and bake them for a treat. If you have kids at your gathering they will like the cin strips.

Great idea for the strips. I just didn't want to waste anything. Butter is so expensive. I'm hoping for a good sale right before Thanksgiving and stock up.

Same here, but it's getting close and I haven't seen it less than $3.99 a pound anywhere, and that's the store brand.

[Yahooey]

Housecat I see a 1.99 for 1 lb Land o Lakes butter at my Stop and Shop starting tomorrow Friday.

[house_cat]

On 11/13/2014 Yahooey said:

Housecat I see a 1.99 for 1 lb Land o Lakes butter at my Stop and Shop starting tomorrow Friday.

Wow! I had one in my neighborhood in NY - not here

Maybe the others will do the same. Fingers crossed.

[Yahooey]

I knew there was a reason I liked you - a fellow New Yorker. Yes this is a NY Stop and Shop

[house_cat]

On 11/13/2014 Yahooey said:

I knew there was a reason I liked you - a fellow New Yorker. Yes this is a NY Stop and Shop

The Stop and Shop by us in NY was formerly Foodtown. I don't know if Foodtown still exists. Do you know who is the parent company for Stop and Shop? Here we have mostly Ralph's (Kroger) and Vons/Albertsons (Safeway).

[Yahooey]

I googled and Stop and Shop is a New England chain and now owned by a Dutch holding company.