I just saw a Sara Moulton special titled 'Surviving Thanksgiving'. She showed how to make gravy ahead of time and I will be making it this way from now on. Just scroll down to the gravy recipe.

https://saramoulton.com/2016/11/my-on...

You do not have to reheat them before you mash them. I've done this before. Also, if you put them through a ricer or food mill they come out extra fluffy and smooth.

You wrote that you were bringing a corn pudding dish. I wanted to try the Jiffy corn pudding, but wasn't sure if it would travel well. I have never made it so I'm not sure. Have you done this before and would it need to be reheated?

That's the only brownie recipe I use. It is THE best!

Trader Joe's sells buffalo mozzarella for a fairly decent price. For me that is a must have on Margherita pizza.

Right now I'm into olives, onions, and jalapenos with a dash of red pepper flakes.

My mother can't eat onions but she can tolerate shallots. She now uses them instead and no longer has issues.

Try the frosting from this pumpkin cookie recipe. I made these cookies and they were delicious. They were cake-like but very tasty. The frosting is to die for! It works great over pumpkin bread as well.

http://www.thesisterscafe.com/2009/10...

The cookie press is definitely the Mirro and I'm pretty sure the recipe came from my grandmother, but I don't know where she got it. If I can't fix my press I think I'm going to buy one on Ebay. That one really is the best. I purchased a Wilton and although it was very quick, it broke after only a couple of years. The Mirro lasted decades! I still can't figure out how it bent and why it's so darn hard to straighten. :(

So that's what it's called! That was the cookie press my grandmother used. She gave it to me and I used it every year for my Christmas cookies until for some reason, one of the bottom feet bent inward and I can't use it anymore. I hope I can get it fixed because that was my favorite cookie press.

While making my anisette biscotti dough, I stupidly measured the anisette liquor over the mixing bowl with the liquid ingredients. Well, it spilled in of course, and I thought it would be a problem, but I just added a little more flour and they are fine and the taste is even better.

How about adding some anise seeds. I am currently baking anisette biscotti and my recipe calls for anise seeds, anisette liquor and vanilla extract. If you don't mind the seeds in the cookies, they will add the extra flavor without the extra liquid.

BTW, I pretty much always add vanilla extract to my cookies even when the recipe doesn't call for it. I just like the added flavor it gives.

I use the Bacardi rum cake recipe which is made with a mix. Don't laugh, it's really good. If you like more rum, double the amount of syrup. Using a mix without the pudding and then adding it yourself gives the cake a better texture in my opinion. I think I use the Duncan Hines Classic Yellow. My recipe is from an old magazine but the following link is the same exact one.

http://www.tasteofcuba.com/bacardirum...

How about a rum cake? That would be perfect to make ahead of time. It would give the rum a chance to really soak into the cake.

Your recipe sounds delicious and I am definitely going to try it. May I ask what type of tea you brew for this recipe?

A couple of years ago I started making my stuffing the day before and to tell you the truth, it tastes even better. I don't use eggs in mine, but I would do everything up to the stock and eggs and refrigerate. Tomorrow, add the stock and eggs and bake. It should be just fine.

You don't have to swap your mixer for a smaller one. Kitchenaid makes a 3 quart bowl that you can use in place of the 6 quart one. Just check around online for the best deal.

My suggestion would be to bake the pie as late as you can tonight. It should be fine tomorrow. I am by no means an expert, but I wouldn't prepare the pie the night before and bake in the morning because that might leave you with way too much liquid. If you toss the peeled and sliced apples in some lemon juice the night before and store them in an airtight container that might help prevent browning, but I have never done that so I can't be certain.

Your menu sounds great! In my opinion you can't have too much starch or sugar on Thanksgiving.

How about stuffing made with vegetable broth? You could also try making a butternut squash soup, whipped yams or some type of pasta salad.

I like to stuff dates with either a piece of pecan or walnut and then lightly dust with powdered sugar. It's simple, pretty and everyone loves them.

I forgot to mention that I have only used this recipe on a sheet cake. I don't know if it would work well on a layer cake.

When I want a thick, rich, fudge-like frosting, I always use the following recipe:

1 stick butter
2 T. dark cocoa
1/4 C. milk
3 1/2 C. powdered sugar (I like to sift it after I measure)
1 tsp. vanilla

In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Remove from heat and immediately mix in the powdered sugar and vanilla. Stir until smooth.

Be careful not to burn the cocoa mixture. I always cook it over medium heat in a non-stick saucepan.

I have been wanting to do that for a long time but have always been afraid of ruining the pie. Are there any adjustments I should make regarding the temperature and time? Nobody eats pie crust anymore and that seems like the perfect solution.