After the turkey and yams comes the best part: Dessert

From traditional to contemporary recipes, complete your thanksgiving meal with these delicious holiday treats.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
Apple crisp 521 (photo credit: Courtesy)
Apple crisp 521
(photo credit: Courtesy)
For more great kosher recipes go to: www.gourmetkoshercooking.com
It’s turkey time in America and those of us at gourmetkoshercooking.com are not immune to the seduction of the beautifully glazed bird, the heaping scoops of sweet potato, the rich pecan pies.  Whether you celebrate the holiday or not, these recipes are luscious and well-worth trying. Here are just a few of our favorites.
Corn Muffins with Dried Cranberries and Pecans
Corn muffins with dried cranberries and pecans
Corn muffins with dried cranberries and pecans

A fresh use of some typical Thanksgiving ingredients:
1 cup cornmeal1 cup flour1/3 cup sugar2-1/2 teaspoons baking powder1 cup soy milk or nondairy creamer mixed with 1 teaspoon vinegar6 tablespoons margarine, melted1 egg½ cup dried cranberries½ cup chopped pecans
Preheat oven to 425 degrees Fahrenheit (220 Celsius).  Sift together the cornmeal, flour, sugar and baking powder in a large bowl.  Make a well in the center and pour in the soy milk-vinegar mixture, the melted margarine and egg.  Mix until just combined.  Do not over mix.  Stir in the dried cranberries and the pecans.  Spoon the batter into 12 muffin cups lined with paper liners.  Bake for about 20 minutes.  Let cool slightly in pan before serving or removing to wire racks. Best served warm so can be reheated before serving.

Pumpkin Polenta
An alternative use for cornmeal
Pumpkin Polenta
Pumpkin Polenta
5-1/3 cups water
1 teaspoon salt
1-1/3 cups cornmeal
½ teaspoon nutmeg
¾ cup canned pumpkin
½ cup tofutti cream cheese, cut into cubes
Roasted pumpkin seeds for garnish
In a large sauce pan, bring water and salt to a boil.  Slowly whish in cornmeal and nutmeg.  Cook and stir with a wooden spoon for about 20 minutes or until the polenta thickens and pulls away cleanly from the sides of the pan.  Stir in the pumpkin and tofutti cream cheese until it is completely incorporated and mixture is smooth.  Top with pumpkin seeds, if desired.

Apple Crisp
Apple Crisp
Apple Crisp
Since we used pumpkin in the polenta we don’t want to use it in the cake (or pie!) also.  But a nice apple crisp always works, especially in the fall. Serve with parve vanilla ice cream or parve whip.  If it’s a dairy meal, go all out and serve with real vanilla ice cream.
6 to 8 apples, chopped (not necessary to peel)
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
10 tablespoons margarine, room temperature
2 egg whites
2 teaspoons vanilla
2 cups flour
1-1/2 cups old-fashioned oats
1 teaspoon cinnamon
Preheat oven to 350 degrees Fahrenheit (175 Celsius). Mix together apples, sugar, cornstarch and cinnamon and spread in 9 x 13-inch pan.  Beat together all remaining ingredients and crumble over top, pressing down slightly.  Bake for 45 minutes to 1 hour.
For more great kosher recipes go to: www.gourmetkoshercooking.com