What are you baking for Thanksgiving???
Posted: 20 November 2009 01:27 PM   [ Ignore ]
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Lets all drool over what you are baking this Thanksgiving. I am sure that Rose’s recipes will feature.
Tell us all about it.

I am not in the US this year for Thanksgiving but the in the past the atmosphere and bonhomie I experienced as a non-American on that day was incredible.

Happy Thanksgiving everyone!

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Posted: 20 November 2009 02:10 PM   [ Ignore ]   [ # 1 ]
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I’m doing apple and pecan pies, and maybe some mini tarts.

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Posted: 20 November 2009 02:25 PM   [ Ignore ]   [ # 2 ]
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Sounds good Patricia!

What size pie dish are you using for the apple and pecan?

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Posted: 20 November 2009 05:08 PM   [ Ignore ]   [ # 3 ]
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I am making a sweet potato casserole (ok thats not baking but it is a KILLER casserole) and a pumpkin pie.

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Posted: 20 November 2009 08:57 PM   [ Ignore ]   [ # 4 ]
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Paul - 20 November 2009 06:25 PM

Sounds good Patricia!

What size pie dish are you using for the apple and pecan?

Standard 9-10”.  I haven’t decided which pie pans to use yet… I have several to choose from, but they’re all roughly the same.

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Posted: 20 November 2009 08:58 PM   [ Ignore ]   [ # 5 ]
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SweetNess14445 - 20 November 2009 09:08 PM

I am making a sweet potato casserole (ok thats not baking but it is a KILLER casserole) and a pumpkin pie.

So tempting - sounds like an extraordinary dish!

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Posted: 20 November 2009 11:03 PM   [ Ignore ]   [ # 6 ]
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I’m making a pumpkin cake with chocolate chips and walnuts that I got off of a box of All-Bran many, many years ago. I’m going to “Rose ” the recipe, using Rose’s mixing method and also use her recipe for Chocolate Walnut Drizzle Glaze (TCB).  This cake has become a family favorite.

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Posted: 20 November 2009 11:06 PM   [ Ignore ]   [ # 7 ]
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I’m making a pumpkin cheesecake thanks to this forum! Thanks to Patricia, Rozanne and Kathleen! Usually I have my guests bring dessert because I do all the cooking, but I have been drooling over the pumpkin cheesecake ever since I got RHC!

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Posted: 21 November 2009 03:42 PM   [ Ignore ]   [ # 8 ]
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I’m thinking of making a chocolate cloud roll, filled with chestnut mousse (whipped cream), covered in dark ganache with rum. 

However, I have to call the airlines to see if I can bring it, frozen, as carry-on on a plane!  Anyone have experience with that?

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Posted: 21 November 2009 04:28 PM   [ Ignore ]   [ # 9 ]
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I baked a maple bundt cake in the Nordic turkey pan for my daughter’s inlaws ( along with a tray of marshmallows that i’ll cut later )- a caramel-chocolate cake in the Nordic fall leaves bundt pan for friends - and we’re off to Scottsdale, Az to meet our granddaughter and her parents - from LA - so no baking there - I ordered cupcakes from Sprinkles bakery for our stay - never can trust hotel bakers that I don’t know!!  Left to bake is Rose’s Pumpkin Cake -I’ll make in the Turkey pan.

Happy and healthy Thankgiving to all!!

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Posted: 22 November 2009 02:20 PM   [ Ignore ]   [ # 10 ]
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I’m drooling over what you all are making. I’m making chocolate croissant and raisin pecan bread - not really a dessert, but I’m visiting a friend and she’s never tried the ones I make. I would think that it’s okay to bring those on the plane. I’m also interested to hear if anyone has any experience with this?

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Posted: 22 November 2009 03:20 PM   [ Ignore ]   [ # 11 ]
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The plane question- I’m particularly wondering about the no-liquids-over-3oz rule- for instance, if whip cream starts out as a liquid but then gets stabilized, whipped, rolled in a cake and frozen, is it subject to that rule? I’m going to go call the airline, but I would be interested in anyone’s experience bringing cakes on planes since that rule went into effect.

Editing to say, I found this on the TSA website: “You can bring pies and cakes through the security checkpoint, but please be advised that they are subject to additional screening.”
I also saw a travel blog that said additional screening could mean the security officer needing to slice or otherwise open the cake to check its contents. If I try it, I’m definitely going to bring plastic spoons for them to use, if needed, and probably some of those white gloves to keep the cake clean. Then maybe a 3 oz jar of ganache to fix/touch up the cake once I get there. It does sound like frosting/paste/cream type textures are subject to the 3 oz rule when packaged separately.

Editing again… more reading… there are some people who have successfully brought frosted cakes through security, while others have had them confiscated, due to the frosting and the 3 oz rule (or maybe the agents were just hungry and the cakes looked good!).  I did come across more examples of people who had done it successfully than ones who had had their cakes confiscated.

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Posted: 23 November 2009 12:42 AM   [ Ignore ]   [ # 12 ]
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Sounds like a risky business to me. I know what I would say as a security guard and just think of their tea time at the airport!

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Posted: 23 November 2009 11:17 PM   [ Ignore ]   [ # 13 ]
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That is so ridiculous. They can put the cake through the x-ray and clearly see that there are no wires in there. The whipped cream isn’t liquid anymore when it’s in the cake. But then many of the TSA guys aren’t prone to thinking. Last week the guy behind me got yelled at because his liquids were in a transparent bag, no bigger than a quart, but more rigid, and with a proper zipper instead of a ziplock. What can be wrong with that?

Good luck Julie! I hope you’re going somewhere fun!

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