Seven Traditional-with-a-Twist Thanksgiving Desserts

Many years ago, while visiting a friend, we got to talking about the upcoming Christmas holiday. When I asked if she was planning a big holiday feast, she said not really, that she didn't think holidays "are just about the meal."  It was at that moment that I realized I had the opposite opinion -- all holidays are just about the meal, and really, little else. Raising our family in a Jewish-Catholic home, we celebrate all the holidays -- Christmas, Hanukkah, Easter, Passover, etc. without ever setting foot into a church or temple.  What distinguishes one holiday from another is the food.

Almost everyone would agree that Thanksgiving IS about the food.  And it's all about tradition, but let's face it, tradition can get a bit monotonous.  So today, I bring you a compendium of traditional-with-a-twist Thanksgiving recipes, almost all of them from handwritten recipe cards from the collections of early to mid-20th century American households.  (Just click on the titles to access the recipes.)

Apple Dumplings
A novel, but still traditional, apple pie alternative.

Pumpkin Pie Squares
For when you want the taste of pumpkin pie, but don't want to fuss with a crust.  This recipe also serves about 20 (as opposed to eight, like a pie).

Pumpkin Pie with Cream
A light and custard-y take on pumpkin pie.

Southern Spoon Corn Bread
A truly delicious side dish for your Thanksgiving table.

Grandmother's Famous Cranberry Bread
A lovely hostess gift and wonderful repository for any leftover fresh (or frozen) cranberries.

Creole Praline Pecan Bars
The most delicious alternative to pecan pie.  Not from a hand-written recipe, but it is old. And southern.

Perfect Pecan Pie
The best traditional pecan pie recipe out there. Modern, but delicious.

The Best of 2011: A Baker's Dozen

Why are we all so obsessed with lists?  Is it because no one has the time to read narratives any more? I think so, especially after a friend who wrote for several national women's magazines told me that the editors wanted to turn every story into a chart!

Having said that, I do love reading lists.  Compiling them is another matter altogether. There were so many wonderful recipes this year that it was difficult to choose but I managed (mostly by adding a number of honorable mentions, all of which are good enough to make the list).

And so, in no particular order, I present The Best of A Cake Bakes 2011:

1) Eleanor's Amazing Date Cake
Not an easy cake to make, but well worth the effort. And it's an important reminder of the deliciousness of dates.http://www.acakebakesinbrooklyn.com/2011/07/amazing-date-cake.html

2) Lemon Meringue Pie
If my lemon chiffon pie had turned out better, it would have made the list.  But this c. 1935 lemon meringue pie shows that good taste never goes out of style. Light and lemony, this overlooked pie should be revived in the home kitchen.
http://www.acakebakesinbrooklyn.com/2011/02/is-pie-new-black.html

3) Gingerbread Waffles
Just a wonderful way to start your Sunday morning and perfume your kitchen, without messing up more than one bowl.  In the unlikely event that you have extras, they freeze beautifully.
http://www.acakebakesinbrooklyn.com/2011/11/gingerbread-waffles.html

4) Chocolate Pudding
Is there anything more comforting or evocative of childhood?  I think not.  This old-fashioned recipe will transport you back to the days before blogs, cell phones, and even Mighty Fine pudding mix.
http://www.acakebakesinbrooklyn.com/2011/08/chocolate-pudding-under-influence.html

6) Cookie Kisses
The absolute simplicity of these (just egg whites, sugar, vanilla and chocolate chips) make them perfect for Christmas and whenever you want a light and delicate meringue cookie. Did I mention how addicting they are?
http://www.acakebakesinbrooklyn.com/2011/12/cookie-kisses-wonderful-christmas.html

7) Pineapple Upside Down Cake
Fruit and cake make a lovely combination, and this one is a classic for a reason. Delicious, fun and dramatic.
http://www.acakebakesinbrooklyn.com/2011/06/pineapple-upside-down-cake.html

8) Buttermilk Pie
When I originally wrote about this, I called it the Crack Pie of the 1950s.  And even though it didn't win a prize at the Daisy Flour pie contest, I'm a believer in "first thought, best thought" and stand by my initial assessment.  Fantastic.
http://www.acakebakesinbrooklyn.com/2011/04/buttermilk-pie-crack-pie-of-1950s.html

9) My Best Gingerbread
Of all the gingerbread recipes I've tried (and there have been many), this truly is the best.
http://www.acakebakesinbrooklyn.com/2011/12/my-best-gingerbread.html

10) Old-Fashioned Apple Dumplings
For an absolutely adorable way to serve fall's fruit bounty, this high crust to fruit ratio dessert can't be beat.
http://www.acakebakesinbrooklyn.com/2011/11/old-fashioned-apple-dumplings.html

11) Aunt Jenny's Favorite Cake
The perfect cake for a birthday party or any occasion.
http://www.acakebakesinbrooklyn.com/2011/12/aunt-jennys-favorite-cake.html

12) Lemon Cake Pie
This vintage pastry delivers a pudding, a cake and a pie in one dessert. Deliciously.

13) Betty's Chocolate Cake
A simple, classic one-layer cake topped by a new-to-me (but very old-fashioned) foolproof vanilla icing.  Why this frosting ever disappeared from the American kitchen is puzzling.
http://www.acakebakesinbrooklyn.com/2011/01/bettys-chocolate-cake-and-gravy-icing.html

And a few honorable mentions:
Praline Cookies
Lazy Daisy Cake
Grandma's Poundcake
Baked Custard
Television Almond Pastry

Old-Fashioned Apple Dumplings

Want a novel, farmhouse-esque and dare-I-say adorable apple pie alternative this Thanksgiving?  Try old-fashioned apple dumplings.

I don't know why apple dumplings fell out of favor -- or perhaps this home-grown dessert was never in vogue. And when was the last time you saw them on a restaurant menu?  (Cracker Barrel DOES NOT count.)

Recipes are rare.  Perhaps their simplicity -- peeled apples encased in pie dough -- defied the recording of ingredients and instructions. I couldn't find even one recipe in my collection of hand-written cards and only two published recipes (below), one from a 1952 pamphlet "250 Superb Pies and Pastries" and a 1955 Gold Medal baking retrospective.

These homey desserts (although they were commonly served as an entree in 1900) are easy to make -- certainly easier than apple pie.  Simply peel and core apples (choose those recommended for pie, not applesauce), fill the cavity with a combination of butter/sugar/cinnamon, encase in a very thinly rolled pie crust, pop in the oven and voila -- a luscious result.  You can make a sauce with them, or not.

Top picture shows one "naked," below is one with a sauce, which you serve on the side or pour over the entire dumpling.

Growing up, I considered baked apples a wonderful treat. Had I only known that they could be encased in buttery pie dough my entire childhood may have changed.  This year, I hope to influence the lives of both adults and children -- I'm serving these for Thanksgiving.