In part one, we half-heartedly suggested the best Thanksgiving dessert and opted for mince pies. So if you didn’t pick a dessert from the first half of the alphabet, you might find something appetizing on the following menu.
These pies from France are not only delicious but also beautiful to look at. Made with alternating layers of puff pastry and cream, they are not only pleasing to the eye, but also to the taste buds.
Plum and pecan pie.
A free-flowing French tart with plums, raisins, and lots of caramelized pecans (sometimes walnuts, too), also called a galette. The plums are quartered and formed on a nut mixture that is spread on a pre-baked galette… There are so many recipes and pictures on the internet that a simple search will make your mouth water. [Warning: do not prepare if hungry].
Royal Majesty Desserts.
Queen Elizabeth’s Cake
This dessert originated in Quebec, Canada, and was created around the time of World War II. It is made with dates and nuts and filled with coconut. It is said to have been a favorite of Queen Elizabeth II and was served at her wedding when she married Philip Mountbatten in 1947 as Princess Elizabeth. In the United Kingdom, Canada, and the United States, it remains a very popular dessert.
A beautiful, light dessert that can be made with any fruit, including strawberries and pumpkin. (But then the name would have to be changed).
This is also a very flexible product with a multitude of fillings. All you have to do is let your imagination run wild.
Another delicious creation. This is a traditional Italian dessert made with layers of espresso and sponge cake and a rich, creamy filling (mascarpone).
A dessert you can’t get enough of!
Upside Down Cake.
This is another easy dessert to make, as it can be presented in many different ways and combinations. It comes to us from the UK. As a child, I mastered cooking with the help of my mother and learned to make strudel at an early age (My ancestors are from the British Virgin Islands, so my mother may have grown up with this dish). Anyway, my favorite cake was always a pineapple chunk with an upside-down cherry in the middle.
It was a failsafe! I didn’t have to worry about the pan being flat (something you have to consider for layer cakes), or any of the other constraints of baking. You can bake in any size pan. Whether round, square, or rectangular, all guarantee perfect results. When I was still independent, I always made individual mini cakes in large muffin tins to eat alone or with a small group. …… Those were the days.
The vanilla cream pie.
Or… Chocolate or… Strawberry… You know the…?
Now it’s too late. I had never heard of it until I found the information in this article. Its origins are Greek. It is made with watermelon gelatin, beaten, and cooled. It resembles a muslin pie because it is light and has a graham cracker crust. And it is colorful and high in calories.
A series of searches did not turn up any ideas for desserts starting with an X. If anyone knows of such an idea, please let us know. It should be an Xtrail.
This entry was brought in from the Philippines, which was also unknown until now. It is a dessert (pudding) made of sweetened condensed milk and egg yolks, which are eventually shaped into a ball and rolled in sugar. In the Philippines, it is also called pastillas (but there would be no Y rating if that name were used).
My dessert idea ends with these zucchini muffins. Ever since I was a kid, my dad had a garden in the backyard. Around the garden were roses that my father collected. He grew many varieties of roses, sometimes over 30, all fragrant and beautiful. He also had a large vegetable garden. In addition to huge tomatoes, carrots, and cabbage, my father grew the largest zucchini I have ever seen. It was as if Santa Claus had come to town. It’s amazing how simple things like this can bring back memories. I miss those days. Well, it’s a good memory. Today I’m off to the bakery to indulge my taste for zucchini bread.
I hope this has given you some food for thought. Perhaps it also brought back nostalgic memories. It’s especially nice at this time of year. If this helps you cross even one item off your to-do list or create a tradition for you and your family, then I will have fulfilled my mission.
Happy planning and happy Thanksgiving.
Sara is a qualified food expert at Main food line, Canada. She had graduated from the University of Cambridge. Sara loves to write about healthy nutrients which help to prevent the human body from various diseases. So people enjoy a healthy lifestyle. She is well experienced in Top pecan tart and has an impressive portfolio of serving international clients.