Looking for the PERFECT impressive fall (Thanksgiving) dessert recipe??!
Answers: Include Recipe please. :) Perhaps a longtime family favorite...share much appreciated. :)
Chunky Pecan Pie Bars
Crust:
1 1/2 c. flour
1 stick butter
1/4 c. brown sugar
Filling:
3 eggs
3/4 c. corn syrup
3/4 c. sugar
2 Tbsp. butter; melted
1 tsp. vanilla extract
1 3/4 c. semi sweet chocolate chips
1 1/2 c. chopped pecans
Preheat oven to 350 degrees. Grease a 13 X 9 baking pan.
Crust: Beat flour, butter, and brown sugar in small mixer bowl until crumbly. Press into pan. Bake: 12 to 15 minutes or until lightly browned. Filling: Beat eggs, corn syrup, sugar, butter, and vanilla in medium bowl with wire whisk. Stir in chocolate and nuts. Pour evenly over baked crust. Bake: 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.
This recipe always gets me great revues! Plus they are easily picked up by little hands and big hands alike!
Another one that looks beautiful and tastes great is
Chocolate Truffle Pie
1/2 c. pecan pieces, toasted and chopped
1 chocolate flavored crub crust...like oreo
Caramel Layer:
17 individually wrapped caramels, unwrapped
1/4 c. canned evaporated milk
Truffle Layer:
1 1/2 c. semisweet chocolate chips...Ghiradelli is best
1 c. heavy whipping cream
3 Tbsp. stick butter
Sprinkle pecans on crust. Heat caramels and evaporated milk in a heavy saucepan over low heat or in a bowl in microwave, stirring often until caramels melt and mixture is smooth. Pour over pecans.
Heat chocolate chips, cream and butter in a heavy saucepan over low heat stirring until chocolate melts and mixture is smooth. Pour over caramel layer and refrigerate about 4 hours until set.
This is beautiful...even when cut because you can see the layers. It is very very rich...so little slices are best...and it lasts longer! I actually sell this pie to local restaurants since it was such a big hit! Happy Thanksgiving!
CARAMEL APPLE PIE - Yummylicious
10 individually wrapped caramels
1/2 cup all-purpose flour
3/4 cup caramel ice cream topping
2/3 cup chopped pecans
1 teaspoon lemon juice
4 apples - peeled, cored and chopped
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F. Unwrap and cut caramel candy in half. In a large bowl, mix candy with flour. Stir in apples, ice cream topping, and lemon juice. Pour filling into pie crust and sprinkle with chopped pecans.
Place in oven on a sheet of foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.
or try the old fashioned PECAN PIE
1 cup honey
3 eggs, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch ground nutmeg
1 unbaked 9 inch pie crust
In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
Bake at 325 degrees F for 25 minutes or until set
Pecan Caramel Tart
If you love pecans, you have to try this pie!
INGREDIENTS:
9" pie crust
36 caramels, unwrapped
1/2 cup whipping cream
3-1/2 cups pecan halves
2 tsp. butter
1 cup semisweet chocolate chips
2 Tbsp. whipping cream
PREPARATION:
Blind bake the pie shell and set aside to cool completely.
Combine unwrapped caramels and 1/2 cup whipping cream in a heavy saucepan and cook over low heat until mixture is smooth and melted together, stirring frequently.
Remove from heat and add pecans, stirring to coat. Pile into cooled, baked pie crust.
In small saucepan, melt butter and chocolate chips over low heat, stirring until smooth. Add 2 Tbsp. whipping cream and stir until blended. Drizzzle over pecans. Chill for 1 hour or until firm
Pumpkin Mousse
1 can pumpkin puree (NOT pumpkin pie)
2 small packages of Fat Free Vanilla Pudding
2 cups skim milk
1 tsp. Pumpkin Pie Spice
1 cup Fat Free Cool Whip
Blend together first 4 ingredients with a hand mixer. Fold in Cool Whip. Chill for about 4 hours. Serve in a parfait glass with Cool Whip on the bottom, pumpkin mouse in the middle, and Cool Whip on the top.
It's a new family tradition and it's relatively healthy for you.
check out http://useinfo-dessert.blogspot.com/
It has recipes for quite a few tasty desserts that can be prepared easily from home ..
Pumpkin Flan
Ingredients
8 eggs
1 (29-ounce) can pumpkin
1 (14-ounce) can MAGNOLIA? Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
Nut Topping (Recipe follows)
Instructions
Preheat oven to 350oF. In large bowl, beat eggs; add remaining ingredients except Nut Topping; mix well. Pour into lightly greased 9-inch springform pan.
Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping. Store leftovers covered in refrigerator.
Notes: Nut Topping: In heavy skillet, brown 1/2 cup chopped almonds, 1/4 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons butter or margarine.
we make both of these every year! they are delicious!
Pumpkin Cheesecake
INGREDIENTS
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Pumpkin Roll
INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.
Pumpkin Mousse it the perfect way to top off all the heavy food. It is so light but so rich. Its just a perfect addition to any meal.