cynupstateny
Well-known member
(after such a big meal) dessert that also travels well. Something other than traditional T'giving dessert.
Any ideas?
Any ideas?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Going to DS for Thanksgiving- about 60 miles away. Looking for a light
- Thread starter cynupstateny
- Start date
how about a pumpkin roll? link to search results for several recipes.
it's kind of traditional, but lighter than pie or cheesecake, maybe.
http://eat.at/swap/forum/index.php?action=search3&keywords=pumpkin+roll&andor=and&searchin=all&forumid=1&dayrange=1076&username=&matchtype=exact
it's kind of traditional, but lighter than pie or cheesecake, maybe.
http://eat.at/swap/forum/index.php?action=search3&keywords=pumpkin+roll&andor=and&searchin=all&forumid=1&dayrange=1076&username=&matchtype=exact
amanda_pennsylvania
Well-known member
I have a Pumpkin Spice Bundt Cake that travels well; can post if you're interested.
Also, Jamaican Gingerbread (I usually serve with whipped cream).
I was reading another blog and someone was serving Ginger Ice Cream (purchased at Whole Foods) with a pear compote.
How about something with cranberries?
Also, Jamaican Gingerbread (I usually serve with whipped cream).
I was reading another blog and someone was serving Ginger Ice Cream (purchased at Whole Foods) with a pear compote.
How about something with cranberries?
Rec: Rum Caramel-Marinated Oranges Over Vanilla Bean Ice Cream
Rum Caramel-Marinated Oranges Over Vanilla Bean Ice Cream
"A Passion for Desserts" by
Emily Luchetti
6 large oranges
1 cup sugar
1/4 cup water
2 tablespoons dark rum
Vanilla Bean Ice Cream
Peel and section the oranges into a medium bowl, to catch any juices. In a small bowl squeeze any remaining juice out of the membrane. Reserve 6 tablespoons of the juice.
Cook the sugar and water in a medium saucepan over medium high heat until the sugar dissolves, about 3 minutes. Increase to medium-high heat and continue to cook until the sugar is a light caramel color, about 5 minutes. Do not stir once the sugar begins to boil.
Remove the pan from the stove and add 1 tablespoon of the reserved orange juice. Gently stir the orange juice in the caramel, being careful as the caramel will sputter. Stir the rest of the orange juice, a tablespoon at a time. If at any time the caramel sputters violently, stop stirring until it subsides. Stir in the rum.
Pour the rum caramel over the orange sections. Marinate for at least 10 minutes to several hours.
To Serve: Scoop the vanilla bean ice cream into 8 bowls and top with marinated oranges.
Planning ahead: The oranges can be sectioned a day in advance and kept refrigerated in their juices. The rum caramel can be mad 2 days in advance and kept refrigerated. Reheat before adding the orange sections.
Rum Caramel-Marinated Oranges Over Vanilla Bean Ice Cream
"A Passion for Desserts" by
Emily Luchetti
6 large oranges
1 cup sugar
1/4 cup water
2 tablespoons dark rum
Vanilla Bean Ice Cream
Peel and section the oranges into a medium bowl, to catch any juices. In a small bowl squeeze any remaining juice out of the membrane. Reserve 6 tablespoons of the juice.
Cook the sugar and water in a medium saucepan over medium high heat until the sugar dissolves, about 3 minutes. Increase to medium-high heat and continue to cook until the sugar is a light caramel color, about 5 minutes. Do not stir once the sugar begins to boil.
Remove the pan from the stove and add 1 tablespoon of the reserved orange juice. Gently stir the orange juice in the caramel, being careful as the caramel will sputter. Stir the rest of the orange juice, a tablespoon at a time. If at any time the caramel sputters violently, stop stirring until it subsides. Stir in the rum.
Pour the rum caramel over the orange sections. Marinate for at least 10 minutes to several hours.
To Serve: Scoop the vanilla bean ice cream into 8 bowls and top with marinated oranges.
Planning ahead: The oranges can be sectioned a day in advance and kept refrigerated in their juices. The rum caramel can be mad 2 days in advance and kept refrigerated. Reheat before adding the orange sections.
This is a great cake: Cranberry Swirl Coffee Cake
Moist and delicious with just the right balance of tartness and sweetness. (Also listed in T&T).
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce {I use freshly made cranberry sauce}
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
Moist and delicious with just the right balance of tartness and sweetness. (Also listed in T&T).
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce {I use freshly made cranberry sauce}
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
REC: Key Lime Pie
Excellent. (Note: I used my own graham cracker crust).
KEY LIME PIE
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
INGREDIENTS:
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
4 large egg yolks
1 14-ounce can sweetened condensed milk
GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted
WHIPPED CREAM TOPPING (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)
DIRECTIONS:
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-prayed plastic wrap laid directly on filling and refrigerated for up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
America's Test Kitchen/Cook’s Illustrated
Excellent. (Note: I used my own graham cracker crust).
KEY LIME PIE
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
INGREDIENTS:
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
4 large egg yolks
1 14-ounce can sweetened condensed milk
GRAHAM CRACKER CRUST
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 Tablespoons granulated sugar
5 tablespoons unsalted butter, melted
WHIPPED CREAM TOPPING (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)
DIRECTIONS:
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-prayed plastic wrap laid directly on filling and refrigerated for up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
America's Test Kitchen/Cook’s Illustrated
REC: Orange Butter Cake
(This is also listed in T&T).
A fantastic cake! Very fluffy, moist and orangey! I used a tube pan and left it unfrosted the first time I made it - the second time, I frosted it with an Orange Cream Cheese Frosting - the third time, I made the glaze and added 1 tsp orange zest. (Note: I haven't tried the filling).
ORANGE BUTTER CAKE
INGREDIENTS:
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter -- room temperature
1 1/2 cups granulated sugar
2 eggs
3/4 cup orange juice (I use fresh)
3 tablespoons orange zest
1 teaspoon vanilla
1 teaspoon orange extract
FILLING:
2/3 cup orange marmalade
3 tablespoons Grand Marnier
GLAZE:
1 1/2 cups confectioner's sugar -- sifted
3 tablespoons Grand Marnier (I used fresh orange juice)
1 tablespoon unsalted butter -- melted
1/2 teaspoon orange extract
(I added 1 tsp orange zest)
DIRECTIONS:
Spread solid shortening (I use butter) on bottom and sides of tube pan or layer pans. Dust evenly with flour and tap out excess flour. Be generous with greasing and flouring indentations if using a decorative Bundt pan. Or, grease and line with parchment paper. Position rack in center of oven and preheat to 350 F (325 F for dark pans).
Sift together flour, baking powder and salt. Set aside. With electric mixer, cream butter and sugar until smooth. *(I cream until light and fluffy). Add eggs one at a time, beating after each addition. Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extracts.
Spoon batter into prepared pan(s); level top. Bake in preheated oven 50 to 60 minutes *(I baked 45 minutes) for a tube cake or 30 to 35 minutes for layers, or until top is golden brown and cake tester inserted in center comes out clean.
Cool in pan(s) on wire rack about 10 minutes. Run knife blade around edge of cake. Top with plate or cardboard disk, invert and lift off pan(s). Cool cake(s) completely.
Filling: In a small bowl, blend orange marmalade with liqueur. To fill layers, set one layer on cardboard cake dish or flat plate. Spread evenly with marmalade-liqueur, top with second layer.
Glaze: Beat together all glaze ingredients. Add more juice by the drop to thin, more sifted sugar to thicken. Glaze should drip heavily from spatula. Spoon over tube cake, allowing glaze to run down sides. Or, spread glaze over top of layers.
Edited from my files.
(This is also listed in T&T).
A fantastic cake! Very fluffy, moist and orangey! I used a tube pan and left it unfrosted the first time I made it - the second time, I frosted it with an Orange Cream Cheese Frosting - the third time, I made the glaze and added 1 tsp orange zest. (Note: I haven't tried the filling).
ORANGE BUTTER CAKE
INGREDIENTS:
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter -- room temperature
1 1/2 cups granulated sugar
2 eggs
3/4 cup orange juice (I use fresh)
3 tablespoons orange zest
1 teaspoon vanilla
1 teaspoon orange extract
FILLING:
2/3 cup orange marmalade
3 tablespoons Grand Marnier
GLAZE:
1 1/2 cups confectioner's sugar -- sifted
3 tablespoons Grand Marnier (I used fresh orange juice)
1 tablespoon unsalted butter -- melted
1/2 teaspoon orange extract
(I added 1 tsp orange zest)
DIRECTIONS:
Spread solid shortening (I use butter) on bottom and sides of tube pan or layer pans. Dust evenly with flour and tap out excess flour. Be generous with greasing and flouring indentations if using a decorative Bundt pan. Or, grease and line with parchment paper. Position rack in center of oven and preheat to 350 F (325 F for dark pans).
Sift together flour, baking powder and salt. Set aside. With electric mixer, cream butter and sugar until smooth. *(I cream until light and fluffy). Add eggs one at a time, beating after each addition. Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extracts.
Spoon batter into prepared pan(s); level top. Bake in preheated oven 50 to 60 minutes *(I baked 45 minutes) for a tube cake or 30 to 35 minutes for layers, or until top is golden brown and cake tester inserted in center comes out clean.
Cool in pan(s) on wire rack about 10 minutes. Run knife blade around edge of cake. Top with plate or cardboard disk, invert and lift off pan(s). Cool cake(s) completely.
Filling: In a small bowl, blend orange marmalade with liqueur. To fill layers, set one layer on cardboard cake dish or flat plate. Spread evenly with marmalade-liqueur, top with second layer.
Glaze: Beat together all glaze ingredients. Add more juice by the drop to thin, more sifted sugar to thicken. Glaze should drip heavily from spatula. Spoon over tube cake, allowing glaze to run down sides. Or, spread glaze over top of layers.
Edited from my files.
Good idea - Here's a great Apple Crisp recipe: Deep Dish Apple Crisp
DEEP DISH APPLE CRISP
(Note: Original recipe uses 6 Tbsp butter, less cinnamon, and includes the chopped almonds).
INGREDIENTS:
3 lbs. of apples (around 6 large) - golden delicious, mcintosh, granny smith, etc. or a combination ((I use golden delicious, mcintosh, Jonagold, etc - last time I just used Jonagold)
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 - 6 Tbsp cold, unsalted butter, cubed (I use 5 Tbsp)
1/4 cup chopped almonds (optional) (I usually omit this)
DIRECTIONS:
Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, half the cinnamon (1 1/2 tsp), and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining cinnamon (1 1/2 tsp), salt, and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.
Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.
Adapted from Lauren
DEEP DISH APPLE CRISP
(Note: Original recipe uses 6 Tbsp butter, less cinnamon, and includes the chopped almonds).
INGREDIENTS:
3 lbs. of apples (around 6 large) - golden delicious, mcintosh, granny smith, etc. or a combination ((I use golden delicious, mcintosh, Jonagold, etc - last time I just used Jonagold)
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 - 6 Tbsp cold, unsalted butter, cubed (I use 5 Tbsp)
1/4 cup chopped almonds (optional) (I usually omit this)
DIRECTIONS:
Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, half the cinnamon (1 1/2 tsp), and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining cinnamon (1 1/2 tsp), salt, and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.
Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.
Adapted from Lauren
REC: Gramma's Apple Bread Pudding
This is delicious! I haven't tried the Vanilla Sauce - I serve this with vanilla ice cream.
GRAMMA'S APPLE BREAD PUDDING
"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish."
INGREDIENTS:
PUDDING
4 cups soft bread cubes (I lightly toast the bread first)
1/4 cup raisins (I omit this and use chopped pecans)
2 cups peeled and sliced apples (I use a little more)
1 cup brown sugar (I use dark brown)
1 3/4 cups milk (I use low fat)
1/4 cup margarine (I use butter)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten
VANILLA SAUCE (I omit this)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. (I use an 8x8).
2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Yields: 8 servings
http://allrecipes.com/Recipe/Grammas-Apple-Bread-Pudding/Detail.aspx
This is delicious! I haven't tried the Vanilla Sauce - I serve this with vanilla ice cream.
GRAMMA'S APPLE BREAD PUDDING
"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish."
INGREDIENTS:
PUDDING
4 cups soft bread cubes (I lightly toast the bread first)
1/4 cup raisins (I omit this and use chopped pecans)
2 cups peeled and sliced apples (I use a little more)
1 cup brown sugar (I use dark brown)
1 3/4 cups milk (I use low fat)
1/4 cup margarine (I use butter)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten
VANILLA SAUCE (I omit this)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. (I use an 8x8).
2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Yields: 8 servings
http://allrecipes.com/Recipe/Grammas-Apple-Bread-Pudding/Detail.aspx
Jen Castle's Blue Ribbon Lemon Chiffon Cake also featured in "O" Magazine
http://homebakedmemories.com/Home_Baked_Memories/blog/2006_03_29_archive.html
http://homebakedmemories.com/Home_Baked_Memories/blog/2006_03_29_archive.html
Here is her Cookbook, Measure Of Grace, featuring the Cake on the cover.....
http://www.provechopress.com/measure_of_grace.html
http://www.provechopress.com/measure_of_grace.html
luisa_calif
Well-known member
My favorite is the Gingerbread Roll with Lemon Cream. Look at desserts in
T & T Hall of Fame.
T & T Hall of Fame.
cynupstateny
Well-known member
Thanks for all the suggestions, guys!