Thanksgiving Recipes - Desserts

It's not too early to start thinking about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for desserts.

Lemon-Cranberry Loaf

Ingredients for the Basic Loaf

• 2 1/2 cups flour
• 1 cup brown sugar
• 3/4 cup granulated sugar
• Zest of 1 large lemon
• 3/4 teaspoon salt
• 3/4 cup vegetable oil

Add This to Make the Streusel Topping

• 2 tablespoons finely chopped walnuts
• 2 tablespoons brown sugar

Add This to the Basic Batter to Complete the Loaf

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup fresh cranberries, coarsely chopped
• 3/4 cup buttermilk
• ¼ cup fresh lemon juice
• ½ teaspoon vanilla extract
• 1 large egg
• 1/2 cup powdered sugar
• 1 1/2 to 2 tablespoons orange juice

Instructions

1. Preheat oven to 325 degrees F.
2. Butter and flour a 9-inch by 5-inch loaf pan and set aside.
3. Mix flour, 1 cup brown sugar, granulated sugar, and salt, and in a large mixing bowl. Add the oil and stir until the mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.
4. Stir the chopped walnuts and 2 tablespoons brown sugar into this reserved mixture and set aside. This will be the topping on the loaf.
5. Mix baking soda and baking powder into the remaining flour mixture. Add the fresh cranberries. Whisk together the buttermilk, lemon juice, vanilla, and egg in another bowl. Add the buttermilk mixture to the cranberry mixture and stir just until combined.
6. Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.
7. Bake until tester inserted into the center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.
8. To make the icing whisk together the powdered sugar and orange juice and drizzle over the loaf.

Perfect Apple Pie

As published on the Delishably website. Link is here.

Vegan Pumpkin Pie

This is the pie I made for my younger daughter when she opted for a vegan diet (no eggs or dairy). Even though she is no longer vegan, I've kept the recipe because it's easy, and it tastes great!

Ingredients

• 1 can (16 ounces) pureed pumpkin (NOT pumpkin pie filling)
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 package (10–12 ounces) soft tofu, processed in a blender until smooth (Don't use "low fat" tofu.)
• 1 9-inch pie shell

Instructions

1. Preheat oven to 425˚F.
2. Cream the pumpkin and sugar together. Add salt, spices, and blended tofu; mix thoroughly.
3. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350˚F and bake for another 40 minutes.
4. Chill and serve.