<p>Pumpkin pie, Hartzler’s cream, apple pie, Hartzler’s ice cream and a side of Hartzler’s eggnog. When in America, enjoy local bounty, no chemical family run dairy.</p>
<p>I agreed with most of the 6 rules. But we do appetizers, part of the tradition.</p>
<p>Neither me nor my son like turkey that much. I’m roasting a few turkey legs because it is Thanksgiving, but the primary meat is going to be pot roast.</p>
<p>It would be silly to roast a big turkey if neither of you likes it much!</p>
<p>Here are the poached pears, in case anyone else wants to make them. They’re from Annie Somerville’s “Everyday Greens” book.</p>
<p>2 cups water
3 half-inch strips orange zest
1 cup fresh orange juice
1/4 cup fresh lemon juice
1 cup sugar
4 coins fresh ginger
1 3-inch cinnamon stick
1 vanilla bean, sliced in half length-wise, seeds scraped with a knife blade
4 Bosc, Anjou, Comice, or other firm pears, peeled, cored, and cut in half (lengthwise)</p>
<p>Combine everything but the pears in a deep saute pan and bring to a boil. Lower the heat and place the pears, cut side down, in the liquid. Gently simmer for about 10 minutes. Turn them over and cook until just tender, 5 to 10 minutes more, testing for doneness with a paring knife. Set aside to cool in their liquid. Transfer them to a serving dish and reduce the poaching liquid to 1 cup. Strain the syrup and spoon over the pears.</p>
<p>These are delicious chilled as well as warm.</p>
<p>I will make a sweet potato pie this year to please some family members though I prefer pumpkin. We will also have apple crumb pie. Like others pie is my favorite breakfast the next morning.</p>
<p>Sounds yummy! I have some large quinces from my tree - I wonder if they are any good poached? They are delicious baked with a bit of brown sugar.</p>
<p>Speaking of the 6 rules… No salad? Heck, no! I always make a wilted spinach or baby greens salad and serve it as a part of the meal, not a starter. The rest I sort of agree with (except why not have BOTH pie and chocolate?).</p>
<p>Pumpkin pie, pecan pie with whipped cream and pear and galette. Galette recipe from the Oregonian newspaper.</p>
<p>that should read pear and cranberry galette…don’t know why it disappeared…</p>
<p>As always pumpkin pie w/ whipped cream and apple pie w/ vanilla ice cream.</p>
<p>I asked my sons if anyone wanted any changes made this year and they all said “why woudl we?” LOL. So, tradition it is!</p>
<p>^^^This is why Thanksgiving is the very best holiday ever. You do not have to buy presents for anybody, you do not have to send cards, you don’t have to go to church or school, or create a costume, or color eggs or… All you have to do is cook and eat. AND you do not have to figure out what to make for dinner! Anytime the decision of what to make for dinner is this easy I am a happy mama.</p>
<p>We have the traditional pies as well. I make scalloped apples to serve as a side dish but my BIL saves his apples for dessert with vanilla ice cream. Yumm!</p>
<p>I’m taking pies to TG dinner and would like to try some of the flavored whipped creams.
Can I make the whipped cream ahead of time, say 2-3 hours, and refrigerate it until time for dessert.</p>
<p>I’ve been assigned dessert - pumpkin pie, apple pie, and by request, a birthday cake for our matriarch (which could completely confuse her, since it will be the third celebration of her special day!). As an impulse purchase at the bakery I"m also bringing along peanut butter chocolate squares.</p>
<p>Thanksgiving REQUIRES pumpkin pie, even if you don’t like it!</p>
<p>Panhandlegal, not unless you add unflavored gelatin to stabilize it.</p>
<p>Yep, add me to the pumpkin and apple pie brigade. DS1 loves apple pie and has been making it for the past several years. He calls it his specialty! Unfortunately he doesn’t get home until late Wednesday from school so I will make it because there’s no room in the oven to cook it on Thanksgiving. No worries, though–he’ll want to make one for Christmas!!</p>
<p>Love the flavored whipped cream idea!</p>
<p>I had planned to finally try a tarte tatin, but son and girlfriend are bringing an elaborate pie so I will only make some tiny pecan pie bites to not upstage their creation.<br>
It’s not Thanksgiving without some kind of pie.<br>
If we were having a bigger group, I would also add a fresh cold dessert choice. Little key lime tarts like some have suggested, or cranberry sorbet.
Come Christmas time, the dessert has been for the last 18 years, band cheesecake. Frozen fundraiser but there’s always a kid trying to earn money for the big ski trip.</p>
<p>Our family is split between pumpkin-lovers and mincemeat-lovers. I didn’t think two pies was going to be quite enough for everyone, so I planned to make pecan pie bars as the third dessert. I figured, it’s nice and rich, you can put whipped cream on it, it’s a traditional Thanksgiving flavor, and it would be something a little different and very yummy. You can’t imagine the horrified looks I got from every single family member I told. So we’re having apple pie as the third. Frozen – I refuse to make 3 pies.</p>
<p>Instead of the apple cake from the 70s I’m making the Barefoot Contessa apple cranberry cake. And the chocolate/raspberry/hazelnut tart.</p>
<p>Pumpkin cheesecake, Apple Snickerdoodle Cobbler (D1 is making this), Red Velvet Cupcakes (D2 is making, since D1 doesn’t like any “Thanksgiving-y Desserts”), Cinnamon Custard Pie, and Ice Cream. A guest is also bringing a dessert.</p>