If you’ve been the one in charge of Thanksgiving dinner for decades (like me), you’re bound to be looking for some new things to spring on your guests and family. Two of the things I’ll be offering this year, are Almond Crescent Rolls, as part of a quick continental-style breakfast, and sweet little Maple Acorn Cakelets, one of the new additions planned for the dessert table. Made with refrigerated crescent roll dough, the outrageously easy recipe for delicious Almond Crescent Rolls comes from the American Almond Products Company of Brooklyn, New York, whose products, among other items, include nut pastes; marzipan; natural nut butters; whole, sliced and granulated nuts; nut flours; “Schmear” fillings; poppy seed filling; cookie mixes and crunch toppings. The rolls, intensely flavored with Love ‘n Bakes Schmear Almond Filling, take just minutes to assemble and, once baked, emerge from the oven golden-brown, fragrant and every bit as attractive as what you’d expect to find in a fancy pastry shop. Served warm, they are irresistible. Equally irresistible are Maple Acorn Cakelets, a bit of sweet whimsy molded with the help of Nordic Ware’s Acorn Cakelet Pan. These lovable mini cakes can be presented in a variety of way, including sandwiched with pure maple syrup frosting, served in smaller portions as individual cakes, glazed and dipped in coarse raw sugar, or dusted with powdered sugar.