I’ll dig up that recipe and post it, ThelmaLou. 
They’re a PITA, but worth it.
I’ll bring a vat of Stove-Top and a pumpkin pecan pie.
All this food talk is making me thirsty. I’ll bring a blender and make some (highly alcoholic) apple pie milkshakes!
Put the following into a blender:
1 scoop vanilla ice cream
1 12 oz bottle of hard cider (sweet is better than dry)
2-3 shots of fireball/cinnamon schnapps
blend to a uniform consistency
pour into TWO (not one) glasses (seriously, there’s a shit-ton of alcohol in there!)
if you’re feeling fancy sprinkle with cinnamon
if you’re feeling REALLY fancy garnish with pie crust
Regallag_The_Axe, those milkshakes sound incredible, but if I had one, I wouldn’t even be able to eat dinner. Seriously rich, I can see!
ThelmaLou, here is the corn fritter recipe. It yields about 25.
20 oz. whole kernel corn (frozen is fine)
2 TB butter
2 TB sugar
1/4 cup all purpose flour
1/4 cup matzo meal or unsalted cracker crumbs
1 1/4 tsp salt (if you use salted crackers above, adjust accordingly)
1 tsp baking powder
1/4 tsp cayenne pepper, or to taste
pepper to taste
2 eggs, beaten to blend
2 TB whipping cream
1 1/2 TB chopped fresh chives
Cook corn in boiling water for about 5 minutes. Drain well. Melt butter in large skillet. Add corn and saute for about 3 minutes. Add sugar and stir for about 2 minutes.
Mix remaining dry ingredients in a large bowl. Stir in eggs, cream, chives and corn.
Heat an inch of oil in a heavy skillet to 350F. Drop batter by heaping tablespoons into oil. Cook in batches until golden brown, about 3 minutes per side. Transfer to paper towels and drain.
You can prepare these up to 5 hours ahead and let stand at room temperature. Reheat at 350F on cookie sheets and serve hot.
You can serve these as is, add fresh herbs of your choice to the batter, and/or serve with a remoulade on the side. I like them plain for Thanksgiving and jazz them up for other meals.
I was beginning to wonder when folks would start offering alcohol!
Sounds like we have a good start on dinner. In addition to the turkey I’m roasting, I think I’ll do a chocolate pecan pie.
I’m in. I’ll bring an apple-cranberry pie. Cube the apples to about cranberry size, add some white sugar, and a lot of mace, nutmeg, allspice, and some clove. Bake in a pie shell with a lattice top to show off the gorgeous pink filling.
I’ll bring the apple pie (kinda my specialty) and the bourbon.
So, this was just born of trying to make vegan mashed potatoes. And given that my normal mashed potatoes are generally equal weights potatoes and cream/butter, that was no small order.
Soak the sweet potatoes overnight in a bucket of cold water, either outside or in the fridge. You don’t want to freeze 'em, but you don’t want 'em to sprout either. Just a few hours to get them well hydrated.
Then prick them and put them in a shallow pan in the oven. My oven is usually busy doing other things, so they end up at about 350 - 375F, but whatever. It’s only important that they stay in until thoroughly roasted and caramelized. They should be soft all the way through, and blowing dark brown marshmallows out their prick holes*.
Get a sieve ready and two bowls that can safely accept the hot oil and seeds when you’re done. Pull out a large frying pan and put in a cup or two of olive oil. At this stage you are partly toasting the seeds, but also flavoring the oil. Add raw pine nuts, or shelled pumpkin seeds (Trader Joe’s has them nutsonline too) and toast them just on the brown side of golden. Immediately sieve the seeds out and let the oil cool a bit. Be quick, they’ll go from “perfect” to “burned” in a moment.
You’ll be left with a wonderful nutty oil that is also fantastic in salad dressings. It’s an amazing addition to vegan dishes when you are trying to feed carnivores.
By now the potatoes should have cooled enough to handle. Gently score them long ways with a knife and then scoop/scrape out the innards with a large spoon.
Grab your mixer or masher and mush them up with a sprinkling of salt (not too much, just a touch). Add nutty oil as needed, just like you would milk and butter in normal mashed 'taters.
Reserve the leftover oil and seeds for serving.
I usually do them the day before in a huge casserole, and form them in a doughnut shape so they are easier to microwave the next day. Nuke for about five minutes, or stick them in the oven with something else. They won’t mind. Cover the seeds and warm them on high for about 30 seconds. Sprinkle seeds on top and drizzle with a little of the oil when ready to serve.
*That sounds weirdly dirty, doesn’t it?
Looks incredibly yummy! Yeah, I think a couple hunnerd of those for the SDMB dinner would be about right. They’ll be a good accompaniment for my healthy spinach salad, hehe.
Thx!
I’ll also bring my family’s favorite candy, called Boston Cream. It’s been in my maternal grandmother’s family since before she was born in 1904. Boston Cream is a cooked candy similar to fudge, but it has no chocolate
3 cups sugar(604 grams)
1 cup white syrup(237 ml)
1 cup heavy whipping cream(237 ml)
1 cup chopped nuts(we never use anything but black walnuts, however…)(113 g)
1 teaspoon vanilla
In a heavy pan, boil sugar, syrup, and cream to soft ball stage, between 234 and 240 degrees Fahrenheit. (112 to 116 degrees Celsius)
Remove pan from heat and beat long and hard until mixture lightens considerably in color, this beating may be done by hand, if you have a strong arm, or in a heavy mixer, with a paddle attachment. It should be very smooth and quite thickened. Quickly stir in nuts and vanilla and spread in a greased pan. An 8 or 9 inch cake pan is a good size, or a rectangular pan of similar dimension. Allow to cool completely before cutting.
My grandmother told me that before heavy mixers the women would get the man with the strongest arm around to do the beating
Homebrew Beer. Lots of it.
I also make a mean Blue Russian, but that’s more of summer drink. 
That sounds delicious. I wish I had time to make it.
Awww, I’m allergic to walnuts!
I happen to have the best old peculiar recipe this side of the Atlantic. If only I had the time and equipment to brew it. 
Sweet Red Potatoes with Sauce:
Chop up a pound of sweet potatoes and a pound of red potatoes unpeeled! Boiled together till soft and drain.
Thin a can of whole berry cranberry sauce with orange juice. Heat and pour over potato mixture.
Serve and eat.
Well, since this is a virtual pot luck, seems to me you could request Baker to make a batch without nuts. Hell, I’ll bet it would be heavenly with just about anything stirred in… or nothing. Sounds like a fondant or nougat.
Whoa! That is easy-peasy. I might bring that to my friends’ house on Thursday instead of what I was going to bring. Sounds fantastic.
Honestly, it looks overwhelming seeing it all typed out like that. But it’s really quite simple, and requires very little time. I mean,you have to be nearby while they are roasting, but otherwise it’s just the scooping out, toasting, and mashing which is all of about 20 minutes, tops.
When you’re in the kitchen any way doing the pies etc, it barely adds any time at all. And with a good stick blender it’s hardly any effort either.
The thing is, I get run ragged at work the week or so before Thanksgiving so I like to just chill out, rest and leave the cooking to others. I’ll definitely try the recipe some other time, though.
OK, I think everyone is here. Let’s raise a glass of something to friendship!
And I promise, if I ever win the lottery I’m going to host a REAL Dopefest, or food fest, or something. I’ll rent hotel rooms and a dining room.
I’m bringing my homemade, deep-dish pumpkin pie, with the gingersnap cookie crust. Also a can of that alcohol-infused Reddi Whip for topping.
Which football game are we going to watch?
Looks like I’m going to need one of them thar Blue Russians, winter notwithstanding. 
Nice feed, Baker. Thanks for hosting.