Photo from Clearly Vintage
Thanksgiving is on Thursday and I’m doing all my baking tomorrow. Here’s what’s on the menu this year!
First up is the pumpkin pie! I’m trying something a little different this year and instead of making a traditional pumpkin pie, I’m trying out this recipe for a pumpkin pie with gingersnap crust from Closet Cooking. We’re making fresh whipped cream to serve with it rather than the salted caramel sauce.
I’m also making a pecan pie with an all butter pie crust from Simply Recipes, which is the recipe I used for my mini pies in a jar, which is delicious. I’ve never made a pecan pie before, actually I have very little pie making experience period, and I decided to try King Arthur Flour’s Lyle’s Golden Pecan Pie recipe. It uses Lyle’s Golden Syrup instead of corn syrup. Lyle’s Golden Syrup is an export from the United Kingdom and is made from natural cane sugar. The recipe is also highly rated.
Dave is making homemade crescent rolls from Baking Bites. Dave also baked a couple of loaves of bread, one white and one wheat, using our recipes from the Zingerman’s Bake classes we’ve taken, on Sunday to use in our stuffing, which is probably my most favorite Thanksgiving dish. I think I’m going to experiment with it this year and add diced apples and dried cranberries, I may even top it with a little brown butter.
What are you making this year?