Monday, August 17, 2009

Thanksgiving Dessert Recipes

Classic Pecan Pie
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 - 1/4 cups pecans, coarsely chopped
1 - 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.


Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

Remove from oven and let cool completely. Serves 8.

Irish Cream Bundt Cake
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
4 eggs
1/4 cup water
1 cup Irish cream liqueur, divided
1/2 cup butter
1/4 cup water
1 cup white sugar

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup of water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat 5 minutes at high speed. Pour batter over nuts in pan.

Bake in oven for 60 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon cake glaze over top and brush onto sides of cake. Allow to absorb glaze and repeat until all glaze is used up.

To make glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Serves 12.

Bread Pudding
10 slices white bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
3 cups scaled milk
1 pinch ground nutmeg

Preheat oven the 375 degrees F. Combine bread cubes, butter, cinnamon and raisins; mix well and pour over bread cubes. Sprinkle with nutmeg and bake for 25 minutes. Serves 6.

Sock-it-to-Me Cake
1 package of Duncan Hines butter recipe golden cake mix
1 cup of dairy sour cream
1/2 cup of Crisco oil (other brands may cause cake to fail)
1/4 cup of sugar
1/4 cup of water
4 eggs

1 cup of pecans, chopped
2 tablespoons of brown sugar
2 tablespoons of cinnamon

Mix and beat the ingredients at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10 inch tube pan. Combine the filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter and filling mixture. Bake at 375ºF. for 45 to 55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Drizzle a glaze of 1 cup confectioners sugar and 2 tablespoons milk over cake. Serves 12.

Pecan Bars
3 cups all purpose flour
2 cups white sugar, divided
1/2 teaspoon salt
1 cup margarine
4 eggs
1-1/2 cups light cuorn syrup
3 tablespoons margarine, melted
1-1/2 teaspoons vanilla extract
2-1/2 cups chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 10 x 15 inch jellyroll pan.

In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

Bake for 20 minutes in the preheated oven.

While the crust is baking, prepare the filling. In a large bowl, mix together the eggs, corn syrup, 1 - 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

Bake for 25 minutes, or until set. Allow to cool completely on a wire rack before slicing into the bars. Makes 3 dozen bars.

Maple Pumpkin Cheesecake
1 - 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 - 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans

whipped cream (optional)
pecan halves (optional)

Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

Bake 1 -1/4 hours or until center appears nearly set when shaken. Cook 1 hour. Cover and chill at least 4 hours.

Apple Strudel
3 cups all-purpose flour
1 egg, beaten
1 cup lukewarm water
1 teaspoon white sugar
1 teaspoon lard, melted
1 pinch salt
1-1/2 cups butter, melted

1 cup toasted bread crumbs
1 cup ground walnuts
3 - 1/2 pounds apples - peeled, cored, and thinly sliced
3/4 cup raisins
1 teaspoon ground cinnamon
1 - 3/4 cups white sugar

Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.

Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.

Preheat oven to 375 degrees F. Lightly butter a medium baking dish.

On a large, lightly floured surface stretch and roll the dough into a large, very thin rectangle. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough too form strudel. Cut so that it will fit the baking dish.

Place strudel in baking dish and brush with remaining butter. Bake 1 hour, until surface is golden brown and apples are tender.

Pumpkin Pie

1 medium to small pie pumpkin
2 eggs
3/4 cups honey
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup evaporated milk
1/2 cup milk
Preheat oven at 425 degrees (F).
Prepare the pumpkin. The easiest way to do this is to first poke holes in the pumpkin with a skewer right down to the cavity in the middle. Next place the pumpkin in the microwave for about 10 minutes. Let cool for a few minutes to facilitate handling. Core out the seeds and strip off the skin. Chunk the pulp and place in blender. Puree. You should have about 1 1/2 cups of pureed pumpkin (depending on the size of pumpkin).
If you have more pureed pumpkin than is called for, you can up the recipe to make more than one pie, or set aside extra for other fine desserts. Since you have already got the blender caked with pumpkin, you may as well put the rest of your ingredients in the same container and give it a few spins.
Follow your favorite crust recipe.
Pour mixture into pie crust. Place in oven. Bake at 425 for 15 minutes, then lower temp to 350 and bake for an additional 45 minutes. When pie is set remove from heat. You can serve hot or cold. Most people like a dollop of whipped cream on each serving.

Pumpkin Apple Cobbler
8 small Granny Smith apples - peeled, cored and sliced
3/4 cup pumpkin butter
1/2 (14 ounce) package pumpkin quick bread mix
4 tablespoons butter
sweetened whipped cream (optional)

Preheat oven to 350 degrees F.

In medium bowl, stur together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.

Bake for 45 minutes, or until the apple are tender enough to insert a fork. Serve warm with whipped cream. Makes 8 servings.

German Chocolate Cake
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk

Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, 1 at a time, beating on low speed of electric mixer after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition.

Pour into greased 13x9-inch baking pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Coconut-Pecan
Filling and Frosting.

Recipe for frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

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