Anyone got any good dessert recipes for thanksgiving?!
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
banana pudding
3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
2 ounces (1/2 stick) butter
3 medium bananas, sliced
1 (12-ounce box) vanilla wafers
For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
enjoy?!
=]
Answers: pumpkin pie
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
banana pudding
3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
2 ounces (1/2 stick) butter
3 medium bananas, sliced
1 (12-ounce box) vanilla wafers
For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
enjoy?!
=]
Frozen Chocolate Pie
Melt half bag of chocolate chips
Make 1 box chocolate pudding
Mix together
Add 1 tub of Cool Whip
Put in chocolate store bought pie crust and freeze
Pumpkin Roll
powdered sugar
? cup flour
? teaspoon baking powder
? teaspoon baking soda
? teaspoon ground cinnamon
? teaspoon ground cloves
? teaspoon salt
3 eggs
2/3 cup pumpkin pie filling
8 oz cream cheese
1 cup powdered sugar
6 tablespoons butter
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Grease a 15x10 inch jelly roll pan and line with wax paper. Grease and flour the paper. Sprinkle a hand towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Roll the cake back up. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Pumpkin Double Layer Pie @ kraftfoods.com
I am always asked to make and bring my homemade Irish Creme Fudge to holiday get togethers. I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.
Irish Crème Fudge
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
it really depends on what kind of desserts you are after. There are several pumpkin cheesecakes out there. There is always pumpkin pie, coconut pies, pecan pies....just about any pie you want to make! I myself am making a orange jello salad for dessert. It is not only simple but it is really yummy.
Ingredients
1 15 1/2-ounce can crushed pineapple
1 6-ounce package orange Jell-O or any other gelatin
1 cup coconut
2 cups buttermilk
1 cup pecan pieces (optional)
1 12-ounce container whipped topping
Instructions
Pour pineapple and its juice into saucepan and bring to a boil. Remove from heat and stir in Jell-O until dissolved. Cool. Mix in coconut and buttermilk. Add pecans, if desired. Fold in whipped topping. Pour in bundt pan or ring mold that has been sprayed lightly with cooking spray. Refrigerate until congealed.
but my all time favorite dessert is a Yum Yum.....I love it with blueberry pie topping or cherry..
2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 large and 1 small cream cheese, softened
2 pkgs dream whip
1 c. whole milk
1 t. vanilla
3/4 c. sugar
2 cans pie filling*
Mix graham cracker crumbs and melted butter. Press into large rectangular pan. Mix dream whip, milk, vanilla, and sugar. Whip ingredients until well blended and fluffy. Add softened cream cheese and mix well. Spoon onto crum mixture and top with filling. Chill for 4 to 5 hours before serving
go to recipezaar.com and look up "gooey butter cake"
4 layer delight-makes 9X13 pan
2 8oz cream cheese
1 cup powdered suger
1 box chocolate pudding (the kind you just add milk to)
1 tub whipped topping (smaller size)
buy ready made crust you can put in 9X13 pan
mix cream cheese and powdered suger together, then spread over crust evenly. make the chocolate pudding then layer that over the cream cheese, then layer whipped topping over chocolate
you can add nuts to the top or any layer, or add cherries!! enjoy