This year for Thanksgiving I am planning on contributing three desserts: Pumpkin Roll, a Turkey Cake and the winning pie from Martha's First Ever Pie Contest--an English Toffee Pecan Pie.
The Pumpkin Roll is a family favorite (it is the first dessert the boys go for) and makes the best morning-after-Thanksgiving breakfast. I am actually hoping to make four rolls to distribute to the various Thanksgiving dinners that A and I go to. However, due to this year's pumpkin shortage that may prove to be a challenge. The shortage explains why it was so difficult to find canned pumpkin earlier this Fall. If it was bad then, I can't imagine it will be any easier now, so if you are planning on making any pumpkin recipes it would be best to get your canned pumpkin very soon (not to make you panic).
The Turkey Cake will be made using a turkey bundt cake mold I picked up last year. This is the dessert I am least committed to, so if I am feeling overwhelmed I might bail on it (its nice to have that freedom). I have a Chocolate Mocha Bundt cake mix and a Cherry Vanilla that I am decided between. We'll see, like I said I am not too committed.
And finally on to the *Blue Ribbon Winner* from Martha's Pie Contest...the English Toffee Pecan Pie. After seeing how easy and delicious the winning pie looked I have decided to give it a go. The recipe can be found here and the video can be found here. The sweet lady who made the pie has been making pies for over 60 years and her pies have earned over 1,000 blue ribbons. She was actually asked by the American Pie Council to attend Martha's contest. Don't tell Martha, but I will probably use store bought pie crust.