Traditionally, Thanksgiving is day we give thanks for everything we have and a day we gather together to take part in a great feast!

In honor of the Thanksgiving holiday being celebrated in the US on Thursday, November 27th, here are some tips on making In-Game and Out-of-Game Desserts.



In-Game Dessert Recipes

Batwing Pie
This is a Meal
WT: 0.1 Size: SMALL
Class: ALL
Race: ALL

    Ingredients:

    • Bat Wing

    • Clump of Dough

    • Pie Tin

    • Spices

    Directions:

    1. Combine ingredients in a Spit, Oven, Tanaan Oven, or Collapsible Spit

    2. Yield: 2

    3. Full directions for making Batwing Pie

Berry Pie
This is a Hearty Meal
WT: 0.1 Size: SMALL
Class: ALL
Race: ALL

    Ingredients:

    • Berries

    • Clump of Dough

    • Pie Tin

    Directions:

    1. Combine ingredients in a Spit, Oven, Tanaan Oven, or Collapsible Spit

    2. Yield: 2

    3. Full directions for making Berry Pie

Pumpkin Pie
This is a Snack
WT: 1.5 Size: MEDIUM
Class: ALL
Race: ALL

    Ingredients:

    • Bottle of Milk

    • Cup of Flour (2)

    • Cup of Sugar

    • Egg Batter (2)

    • Pie Tin

    • Pumpkin Flesh (2)

    • Pumpkin Pie Spice

    Directions:

    1. Combine ingredients in an Oven or Tanaan Oven

    2. Yield: 1

    3. Full directions for making Pumpkin Pie

Chocolate Ice Cream Cake
This is a Hearty Meal
SV FIRE: +5
WT: 3.0 Size: LARGE
Class: ALL
Race: ALL

    Ingredients:

    • Cake Round

    • Chocolate Ice Cream (2)

    • Clump of Dough

    • Frosting

    Directions:

    1. Combine ingredients in a Spit, Oven, Tanaan Oven, or Collapsible Spit

    2. Yield: 1

    3. Full directions for making Chocolate Ice Cream Cake


Visit the Baking section of EQTraders to find more In-Game Dessert recipes.


Out-of-Game Dessert Recipes

Blueberry Pound Cake

    Ingredients:

    • 2 tablespoons butter

    • 1/4 cup white sugar

    • 2 3/4 cups all-purpose flour

    • 1 teaspoon baking powder

    • 1/2 teaspoon salt

    • 1 cup butter

    • 2 cups white sugar

    • 4 eggs

    • 1 teaspoon vanilla extract

    • 2 cups fresh blueberries

    • 1/4 cup all-purpose flour

    Directions:

    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.

    2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan.

    3. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Pumpkin Cheesecake

    Ingredients:

    • 2 (8 ounce) packages cream cheese

    • 3/4 cup white sugar

    • 1 (15 ounce) can pumpkin puree

    • 1 1/4 teaspoons ground cinnamon

    • 1/2 teaspoon ground ginger

    • 1/2 teaspoon ground nutmeg

    • 2 eggs

    • 1/4 teaspoon salt

    • 2 prepared 8 inch pastry shells

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C).

    2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.

    3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.


Sweet Potato Pie

    Ingredients:

    • 4 medium sweet potatoes

    • 2 eggs

    • 1 cup sugar

    • 1 teaspoon vanilla extract

    • pinch of salt

    • 1/4 teaspoon nutmeg

    • 1 stick butter

    • 1/2 cup of evaporated milk

    • 1 unbaked pie crust

    Directions:

    1. Boil sweet potatoes until soft, peel and beat till no lumps.

    2. Add remainder of ingredients, beat until creamy.

    3. Pour into pie shell and bake at 350 degrees until crust is brown. Serves 6-8.


Pecan Pie

    Ingredients:

    • 3 eggs, beaten

    • 1/2 cup sugar

    • 1/4 teaspoon salt

    • 1 cup dark corn syrup

    • 1 teaspoon vanilla

    • 1/4 cup melted butter

    • 1 cup coarsely chopped pecans

    • 1 unbaked pie shell, 9-inch

    Directions:

    1. Mix eggs, sugar, salt, corn syrup, vanilla, and melted butter.

    2. Spread pecans in the bottom of pie shell.

    3. Pour in egg mixture. Bake at 350° for 50 to 60 minutes, until filling is set and firm.

    4. Pecans will rise to the top and form a crusty layer.


Cherry Cobbler

    Ingredients:

    • 2 cups canned drained red pitted cherries, reserve juice

    • 1 tablespoon cornstarch

    • 1/2 cup granulated sugar

    • 1/4 teaspoon salt

    • 1/2 cup reserved cherry juice

    • 1 cup sifted all-purpose flour

    • 1 1/2 teaspoons baking powder

    • 1/2 teaspoon salt

    • 1/4 cup granulated sugar

    • 1/4 cup shortening

    • 1/4 cup chopped nuts, optional

    • 1/3 cup milk

    • granulated sugar or cinnamon sugar, optional

    Directions:

    1. Place cherries in a buttered 8-inch square baking dish. Sprinkle with cornstarch.

    2. Combine the 1/2 cup granulated sugar, 1/4 teaspoon salt, and reserved cherry juice; pour over cherries. Let cherries stand while making topping.

    3. Make cobbler topping. Sift together the flour, baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar.

    4. Cut in shortening until mixture resembles meal.

    5. Add nuts, if using, and blend well.

    6. Add milk, stirring with a fork until a soft dough is formed.

    7. Spoon dough evenly over cherries. If desired, sprinkle top with sugar or cinnamon sugar.

    8. Bake in a preheated 350° oven for 30 to 40 minutes, until topping browned and fruit is bubbly.


Mincemeat Pie

    Ingredients:

    • 1 3/4 cups all-purpose flour

    • 1 teaspoon salt

    • 1/3 cup cold shortening

    • 1/3 cup cold margarine

    • 1/3 cup ice cold water

    • 1 jar (32 ounces) mincemeat

    • zest of 1 medium lemon

    • 1 egg yolk

    • 2 teaspoons milk

    • chopped pecans or walnuts, optional

    Directions:

    1. Combine flour and salt in a mixing bowl, cut in cold shortening and margarine until mixture resembles small peas. Sprinkle with 1/3 cup ice water and quickly gather into a ball. Do not knead the dough or handle any more than necessary.

    2. Wrap dough in waxed paper; refrigerate to chill, about 30 minutes to 1 hour.

    3. Combine mincemeat with lemon zest; set aside.

    4. On a floured surface, roll out about 2/3 of the chilled pastry; line a 9-inch pie plate with the pastry.

    5. Trim edges and flute. Pour in mincemeat mixture. Roll out remaining pastry to 1/8-inch thickness and cut out 10 strips about 3/4-inch wide. Arrange 6 strips crosswise on pie and 4 strips lengthwise, woven in a lattice pattern. Trim ends of strips and press gently into sides of pie shell.

    6. Beat egg yolk with milk; brush over the pastry.

    7. Bake in a preheated 425° oven for 10 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer, or until done. If desired sprinkle chopped pecans or walnuts.

    8. Serve slightly warm with ice cream, if desired. Store pie, covered, in the refrigerator.


Bread Pudding

    Ingredients:

    • 2 eggs

    • 2 egg whites

    • 1 1/2 cups skim milk

    • 2 tablespoons honey

    • 1 teaspoon vanilla extract

    • 6 slices raisin bread, cubed

    Directions:

    1. Preheat oven to 325 degrees F (165 degrees C).

    2. Spray one 9 inch pie dish with non-stick coating.

    3. In a large bowl, beat together the eggs and egg whites until foamy.

    4. Mix in the milk, honey and vanilla.

    5. Stir in the bread cubes and pour into pie dish.

    6. Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.


Pumpkin Pie

    Ingredients:

    • 3/4 cup pumpkin

    • 2 tablespoons molasses

    • 3/4 cup white sugar

    • 1/2 teaspoon salt

    • 1 1/2 tablespoons flour

    • 2 eggs, separated

    • milk combined with 1 can of evaporated milk

    • 1 teaspoon cinnamon

    • 1/4 teaspoon ground ginger

    • Pie shell

    Directions:

    1. Separate eggs. In a clean bowl beat egg whites only until slightly foamy.

    2. In a measuring cup, add 1 can of evaporated milk.

    3. Add regular milk until level in measuring cup reaches 1 1/2 cups total.

    4. In a mixing bowl, combine all ingredients except egg whites.

    5. Beat one minute. Gently fold in egg whites.

    6. Pour into pie shell.

    7. Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.


To share additional In-Game and Out-of-Game Recipes, visit the What's your favorite in-game or out-of-game recipe? thread over on the official EverQuest forums.