Thanksgiving Dessert Recipes?

What are some good thanksgiving dessert recipes or just dessert recipes in general?Thanksgiving Dessert Recipes?
Peach Brown Betty





Serves 8





Preparation Total 1:35





Ingredients:





1 quart peaches, fresh, peeled and sliced


1 tablespoon lemon juice


2 tablespoons flour


1 tablespoon sugar


1 dash allspice


1 cup flour


1 cup sugar


1 teaspoon baking powder


1/8 teaspoon salt


1/3 cup butter, softened at room temperature


1 egg, beaten





Preheat your oven to 350 degrees.





Peel your peaches (about 7-8) slice them and place them in a large bowl. Sprinkle them with the lemon juice. Combine the 2 tbsp. of flour and the 1 tbsp. of sugar and the allspice in a small bowl. Toss it in the peaches and place them in a glass casserole dish





Combine the 1 cup each of flour and sugar, the baking powder and salt in a large bowl and cut in the butter. Add the beaten egg and mix in with a fork until blended. Sprinkle the mix over the peaches and bake until golden brown on top. Serve warm with ice cream.








Rhubarb Pudding





Serves 8





Preparation Total 1:02





Ingredients:





1 cup flour


3 1/2 teaspoons baking powder


1/2 teaspoon salt


2 tablespoons shortening


1 egg, beaten


1/4 cup milk


1 1/2 cups sugar


2 cups water, boiling


1 cup sugar


3 cups rhubarb, diced





Preheat your oven to 400 degrees.





Sift together the flour, baking powder and salt. Cut in the shortening until well blended. In a large bowl, combine the egg, milk and sugar until the sugar is dissolved.





Add the dry ingredients and mix well. Pour the batter into a well greased baking dish.





Bring the water to a boil and add the sugar. Stir well to dissolve the sugar and add the rhubarb. Allow this topping to rest for 2 minutes and then pour it over the cake batter.





Bake for 30-35 minutes until cake is set.








Rice Raisin Pudding





A classic New England recipe.





Preparation Total: 55





Ingredients:





1 cup rice, cooked


1/2 cup butter, melted


1 1/2 cups milk


3/4 cup sugar


1 teaspoon vanilla


2 egg yolks


1/2 cup raisins, or use sun dried cranberries





Preheat your oven to 350 degrees.





In a large bowl, combine all the ingredients well. Pour the mix into a lightly greased baking dish. Bake until the pudding is firm, about 40 minutes.





NOTE: Substitute sun-dried cranberries for the raisins if you like.








Boston Cream Pie





“Really a Cake” Serves 8





Ingredients:





3 large eggs, separate the yolks and whites


1 tsp. pure vanilla extract


1/2 cup sugar


Pinch of salt


3/4 cup cake flour





1/2 cup sugar


1/4 cup all-purpose flour


1-1/2 cups milk


6 large egg yolks


2 tsp. pure vanilla extract


Pinch of salt





1/2 cup sugar


3 tbsp. light corn syrup


2 tbsp. water


4 ounces semisweet chocolate chips





Preparation:





Preheat your oven to 350 degrees and grease a 9 inch round cake pan. Line the pan with waxed paper.





Beat the 3 yolks and vanilla until just blended. Add half the sugar and beat until the mixture is thick and pale.





Using dry beaters, beat the 3 egg whites and salt until soft peaks form. Add remaining sugar and beat until stiff peaks form.





Fold yolk mixture into whites and fold gently using a rubber spatula. Sift flour over the mixture and fold in gently until just mixed. Pour into pan.





Bake about 25 minutes until center of cake springs back when pressed.





Loosen cake around sides with a knife and invert to a wire cooling rack, leaving waxed paper on cake. Turn right side up and cool thoroughly.





To prepare the filling, mix together in a saucepan the sugar and flour. Gradually whisk in the milk, then egg yolks, vanilla and salt.





Bring to a medium boil for a minute, stirring. Strain into a bowl and place a piece of plastic film onto the filling.





Chill.





Once the cake is cool, cut it in half horizontally. Remove the wax paper carefully. Place the bottom on a serving dish and top with the filling. Top with remaining cake layer.





To make the glaze: In a saucepan combine the sugar, corn syrup and water and bring to a boil until sugar has dissolved. Remove from heat and add the chocolate.





Allow to sit for one minute, then whisk until smooth. Carefully pour the glaze over the cake allowing it to drip down the sides. Let stand until glaze is firm.





This must be refrigerated.








Apple Almond Pie





8 servings





Ingredients:





ea. Pie crust, single crust


3/4 cup Sugar


1/4 cup Corn starch


3 ea. Eggs


1/2 cup Butter or margarine, melted


1/2 cup Corn syrup, light or dark


1/4 tsp. Almond extract


2 cups Apples, peeled and chopped


1 cup Almonds, toasted and sliced


1 ea. Apple, peeled %26amp; sliced thin


2 tbsp. Almonds, toasted and sliced





Preparation:





Prepare piecrust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine the remaining sugar and cornstarch. Add eggs, beating well to combine.





Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie.





Sprinkle center with almonds. Sprinkle reserved sugar over top.





Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator.








Easy Pie Crust





Serves 8





Preparation Total 4:15





2 1/2 cups all-purpose flour


1 teaspoon salt


1 teaspoon sugar


2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold


1/4 to 1/2 cup water, cold





Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.





Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.





Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.








Thanksgiving Turkey Cake





Makes 14 servings





2 (1 pound) cans vanilla frosting


Food coloring


2 (10-ounce) store-bought angel food cakes


1 cup chopped walnuts


9 chocolate turkeys





Prep time: 15 minutes





Preparation:





Mix frosting with yellow and red food coloring, a drop at a time, until desired orange color is reached.


Place one cake upside down (narrow end down) on a serving platter.


Spread a thin layer of orange frosting on top.





Put second cake right side up (narrow end up) on top to form pumpkin shape.


Spread top and sides with orange frosting.


Spread chopped walnuts on the top and around the base of the cake.





Place one chocolate turkey on top of the cake, and the rest around the base of the cake. Gobble-gobble!





Chocolate Pecan Pie





Serves 6





Preparation :05 Cook 1:00 Stand :30 Total 1:35





A taste of the ';Old South'; with a twist.





1 cup light corn syrup


3 each eggs


1/3 cup butter, melted


1 cup brown sugar


1 dash vanilla


1 pinch salt


2 cups pecans, pieces


1 each pie shell, uncooked


5 ounces milk chocolate, pieces





Preheat your oven to 350 degrees.





Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown. Best served at room temperature or warmed slightly in the microwave. And a little Ice Cream on the side won't kill you either.








Pumpkin Ice Cream Freeze





Serves 8





Preparation :30 Cook :00 Stand 8:00 Total 8:30





1 1/4 cups ginger snap cookies, crushed, about 25 cookies


1/4 cup sugar


1/4 cup butter, melted


1 quart vanilla ice cream


1 cup canned pumpkin


1 cup brown sugar


1 teaspoon vanilla


1 teaspoon nutmeg


1/4 teaspoon ground ginger





Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.





Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.








Iowa Style Pumpkin Cake





Serves 8





Preparation :20 Cook :55 Stand 12:00 Total 13:15





This is a very rich dessert and should be taken seriously. Top it with homemade ice cream and garnish it


with honey roasted, shelled pumpkin seeds.





1 canned pumpkin, large can


1 evaporated milk, 1 can


1 cup sugar


3 eggs


1 1/2 teaspoons cinnamon


1/2 teaspoon nutmeg


1/2 teaspoon salt


1/4 teaspoon cloves


1/4 teaspoon ginger


1 box yellow cake mix, dry


1 cup pecans, chopped


1 1/4 cups butter, melted





Preheat your oven to 350 degrees.





Combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done.





Let the cake stand overnight.








Foolproof Pie Crust





Serves 8





Preparation :15 Cook :00 Stand 4:00 Total 4:15





2 1/2 cups all-purpose flour


1 teaspoon salt


1 teaspoon sugar


2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold


1/4 to 1/2 cup water, cold





Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.





Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.








Cranberry Nut Pudding





Serves 8 - 10





Filling:





2 bags of cranberries, 12 oz. each


1 tsp. grated orange rind


1 cup of sugar


1/4 cup orange juice


1 cup black walnuts, chopped


1 tsp. allspice


1/2 stick of butter








Topping:





1-3/4 cup all-purpose flour, sifted


1 tbsp. sugar


1 tbsp. baking powder


1/2 tsp. salt


1/2 tsp. allspice


6 tbsp. cold butter (3/4 of a stick)


7/8 cup milk


2 tbsp. beaten egg








Preparation:





Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan with butter.





Combine the filling ingredients in a bowl and put into pie pan.





For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough.





Drop the dough in small pieces onto the filling leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown.





Serve warm with French Vanilla Ice Cream and a few chopped Black Walnuts.Thanksgiving Dessert Recipes?
PUMPKIN FLUFF (serve with apple or pear slices, ginger snaps, or other cookies, biscottti, etc.) My family loves this one because its light, but very good. You could also use it as pie filling for a chilled pie.





INGREDIENTS


1 (16 ounce) container frozen whipped topping, thawed


1 (5 ounce) package instant vanilla pudding mix


1 (15 ounce) can solid pack pumpkin


1 teaspoon pumpkin pie spice


DIRECTIONS


In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving
Go to www.foodnetwork.com They always have GREAT recipes. Look for something called blueberry nectarine by Giada de Laurentis. I have made this with 3 times and it's ALWAYS a hit! I used different fruits that are in season however. Good luck! By the way, the recipe I mentioned is pretty easy.
peach cobbler


banana pudding


cake ( all sorts)


cookies


pies


ice cream and jello


jello made with fruit cocktail


or if it's a private dinner/ self
';Cherry Cream Cheese Pie';





1 (9';) graham cracker redi-crust


1 (8 oz.) pkg. cream cheese; softened


1 (14 oz.) can sweetened condensed milk


1/3 cup lemon juice


1 tsp. vanilla extract


1 (21 oz.) can cherry pie filling; chilled





In large mixer bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla; pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Oh my goodness, go find Paula Dean's caramel apple cheesecake recipe on foodnetwork.com. It's to die-for.
This is what I am making for the holidays








Black Bottom Banana Cream Pie





½ package (15 oz) refrigerated pie crusts (1 crust)


1 container (12 oz) frozen whipped topping, thawed, divided


1 package (6 oz) semi-sweet chocolate morsels


1 ½ cups cold milk


1 package (5.1 oz) vanilla instant pudding and pie filling


½ tsp rum extract (optional)


2 medium bananas, sliced, divided


Strawberries for garnish





1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.


2.Place 1 ½ cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.


3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 ½ cups of the whipped topping.


4.Slice 1 ½ bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.


5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining ½ banana and strawberries.





Cooks Tips


•For a colder serving temperature and easier cutting refrigerate pie 1-2 hours


•When placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places





Tool Tip


•Use the Egg Slicer Plus for slicing strawberries and bananas








Tuxedo Brownie Cups


1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)


2 squares (1 oz each) white chocolate for baking


2 tablespoons milk


1 package (8 oz) cream cheese, softened


1/4 cup powdered sugar


1 cup thawed, frozen whipped topping


1 pint small strawberries, sliced


orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)








1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).


2.Remove pan to cooling rack. Immediately press tops of brownie with tart


shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle


remove the brownies from pan. Cool completely. Repeat with remaining batter.


3.Microwave white chocolate and milk, uncovered on high 1 minute; stir until


smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well.


Gradually stir in white chocolate mixture until smooth. Fold in whipped


topping.


4.Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or


other piping tool). Arrange strawberry slices on top. Garnish as desired. Place


in airtight container and refrigerate 1-3 hours before serving.





tip: to get even strawberry slices, slice them using your egg slicer.
Go to Culinary Chef at http://www.culinarychef.com for recipes and menu ideas.
a flow pie its just you get the pie crust bake it then put chocolate pudding in it then top it of with chocolate whip cream
THANKSGIVING DESSERT





1 c. flour


1/2 c. butter, room temperature


1 c. chopped pecans





Blend above like pastry. Pat into pan. Bake at 350 degrees for 15 minutes. Chill.





SECOND LAYER:





1 pkg. (4 oz.) cream cheese, room temperature


1 c. powdered (confectioners') sugar


1 c. Dream or Cool Whip





Blend and spread over first layer. Cool.





THIRD LAYER:





1 can Libby's pumpkin pie mix (seasoned)


1 lg. pkg. vanilla instant pudding


3/4 c. condensed milk





Spread over third layer. Chill. Top with rest of Cool Whip and sprinkle with chopped pecans.
okay these are the stuff you have to use:





1 mixing bowl


1 packet of ';Betty Crocker mix';(Chocolate chunk)


3 tablespoons of water


2 eggs








1.Heat the oven to 350*F or in back time minutes is 35-40 mins.





2.Stir brownie mix.water, oil and eggs in medium bowl until well blended. Spread in pan, put your choice of chocolate chips,MnM's, or sprinkles(MY FAVORITE!)





3.Bake* or until toothpick inserted 2 inches from side of pan comes out almoust clean: cool. Store tightly covered.





4.when done add chocolate icing on top and sprinkles or chocolate sprinkles.
Besides the usual pies(apple, pumpkin, mince) that guests bring, I like to make an Indian Pudding. Very easy, no fuss.





Indian Pudding


3 cups milk , 3/4 tsp.cinnamon


2/3 cup molasses , 1/2 tsp. nutmeg


2/3 cup yellow cornmeal , 1/4 cup butter


1/3 cup sugar, 1 cup milk to pour over top





Heat oven to 300. Grease a 2 qt. casserole. In pan heat 3 cups of milk with the molasses. Mix cornmeal, sugar, cinnamon and nutmeg. Stir into hot milk mixture slowly, add butter and stir in well.Cook over low heat, stirring constantly, until thickened (about 10 minutes).Pour into casserole. Pour remaining cup of milk over pudding, but do NOT stir in. Bake 3 hours. Serve with vanilla ice cream.
pumpkin crunch. It's the best pumpkin pie ever. There's a regular pumpkin pie filling and then the crust is the best thing about it. I don't know how to describe it. It's kind of flaky and buttery. mmm....yummy! You can also put frosting on it. I think it's made of cream cheese and cool whip...not too sure. The recipe should be on the back of the Libby's pumpkin puree can.
I always make pumpkin pie. not homemade or nothing. I get a can of mix, some eggs, a pie shell and evaporated milk. It's pretty cheap and very good.
there are always the usual pecan pie, apple pie, pumpkin pie, etc. but you can also make your own cakes or cookies.. like for instance i am making a cinnamon bun cake.. if you want the recipe e-mail me.