Thanksgiving desserts
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Anonymous
| Need some fresh ideas. We are having guests all week so I've already planned for pumpkin, blueberry, Apple and sweet potato pies but I need some ideas. What are you making? What have your guests raved about? |
Anonymous
| The pie that got the biggest raves from my friends and family was Martha Stewart's triple chocolate pumpkin pie. Graham cracker crust, so it's pretty easy to boot. I'm trying a pumpkin cheesecake pie with gingersnap crust this year. Also MS, I believe. |
Anonymous
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I have made pumpkin bars that were incredibly yummy and easy.
Here is the recipe, from Paula Deen: Pumpkin Bars Paula Dean Ingredients Bars: • 4 eggs • 1 2/3 cups granulated sugar • 1 cup vegetable oil • 15-ounce can pumpkin • 2 cups sifted all-purpose flour • 2 teaspoons baking powder • 2 teaspoons ground cinnamon • 1 teaspoon salt • 1 teaspoon baking soda • Icing: • 8-ounce package cream cheese, softened • 1/2 cup butter or margarine, softened • 2 cups sifted confectioners' sugar • 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. |
Anonymous
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We keep things very simple.
1. Apple pie 2. Obligatory pumpkin pie 3. Bro is making pumpkin muffins 4. Vanilla ice cream 5. Homemade whipped cream That's it. |
Anonymous
| If I were cooking this year, I'd do sticky toffee pudding. Previous years I've done chocolate pecan pie and crepes with apples and carmel sauce, both were well received by the non-traditionalists. |
Anonymous
| This year I'm making Indian pudding, (which has a strong molasses flavor that I love, but hardly anyone else likes), pumpkin pie, mince pie, and several kinds of cookies. |
Anonymous
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Oh, I remember the Indian pudding at Durgin Park from my childhood. (Not that we went there a lot, just a couple of memorable visits.)
I just discovered mincemeat pie last year. Mincemeat, where have you been all my life? |
Anonymous
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Try some Tiramisu
http://www.epicurious.com/recipes/food/views/Tiramisu-351138 2 cups boiling-hot water 3 tablespoons instant-espresso powder 1/2 cup plus 1 tablespoon sugar, divided 3 tablespoons Tia Maria (coffee liqueur) 4 large egg yolks 1/3 cup dry Marsala 1 pound mascarpone (2 1/2 cups) 1 cup chilled heavy cream 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages) Unsweetened cocoa powder for dusting Preparation Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined. Beat cream in a large bowl until it holds stiff peaks. Fold mascarpone mixture into whipped cream gently but thoroughly. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa. Cooks’ notes: •You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder. •Tiramisu can be chilled up to 2 days. |
Anonymous
I would get rid of the blueberry pie. Blueberries are not in season so you are likely getting frozen fruit or a premade filling. I would pick a non fruit dessert such as a chocolate or vanilla cake or bar just to have an option for the non fruit dessert eaters. You can also have the good old standby, chocolate chip cookies. These always seem to go first at our gatherings. |
Anonymous
| My family loves pecan bars. Too many pies!!! Serve something different. |
Anonymous
| Oh yes, don't forget the Thanksgiving pudding! Recipe TBD! |
Anonymous
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Pumpkin cheesecake (there's a libby's box mix at Target that is REALLY good and super easy)
These delicious cut out sugar cookies http://sallysbakingaddiction.com/2014/05/27/soft-cut-out-sugar-cookies/ Pecan Pie (traditionalist recipe with the recipe on the back of Karo bottle) |
Anonymous
| Pumpkin bread pudding with caramel sauce. |
Anonymous
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Pecan bars - shortbread crust with a pecan-pie-like filling on top.
Baked apples - traditional flavors, but not another pie Pear halves poached in a spiced simple syrup, served with good vanilla ice cream |
Anonymous
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Where is your pecan pie?!?! It isn't Thanksgiving to me without that!
Blueberry pie is a spring pie... |