Festive dessert for a crowd
Sheet pans have changed the way we cook. They’re easy and minimize clean-up. In Molly Gilbert’s book, “Sheet
Pan Sweets,” she features sheet cakes, layered and rolled cakes, bars, cookies, pies and breakfast breads. A half sheet pan that measures 18 by 13 inches with a 1-inch rim is used for all of the recipes.
My eye caught this recipe, which makes 24 servings. That’s a wise solution when you are serving a crowd. With all to do to put Thanksgiving on the table, it’s nice to have a fallback recipe that will solve the problem of making a slew of desserts.