Holiday Desserts

[akw94]

Hi everyone,
I''m looking for something to make this year to bring to Thanksgiving so I wondered if you''d share your recipes. Whether it''s for Thanksgiving, winter holidays or just your favorite dessert, please share!

I''ve made an Apple Cake that I really like and will post the recipe later but this year, I was hoping to do something different.

Thanks!

 

[ellaila]

Made this a few times last year, and it''s SO good! It''s actually better after few days (and I''m a person that hates leftovers after a day) - oh, yum! I didn''t use the raisins in it.

Pumpkin Bread Pudding with Caramel Sauce

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

 

[marvel]

I saw Paula Deen make this on the foodnetwork. It looks pretty easy and really yummy

. I think I'm going to give it a try for Thanksgiving.

Pumpkin Gingerbread Trifle Recipe courtesy Paula Deen

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

 

[akw94]

Those both sound good! I like the idea of caramel sauce w/almost everything. Yum!

Anyone else? All of you ladies posting in the what you''re making for Thanksgiving thread, come on over here and share those dessert recipes.

 

[Ellen]

Pecan Pie


Melt together:

1 stick real butter
1 c. white sugar
1 c. Mrs. Buttersworth pancake syrup

Beat in:

3 large eggs
1 tsp. vanilla
1 c. pecan halves

Pour in unbaked pie shell and cook at 325 degrees for 40-60 minutes. Crust should be golden brown.

 

[jas]

Date: 11/13/2007 4:52:04 PM
Author: marvel

I saw Paula Deen make this on the foodnetwork. It looks pretty easy and really yummy

. I think I''m going to give it a try for Thanksgiving.

Pumpkin Gingerbread Trifle Recipe courtesy Paula Deen

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional


Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

I made this last year. I must say that everyone at the table would kill a grown man to get a second piece. Not for the calorie-phobic.

 

[Skippy123]

Date: 11/14/2007 6:37:42 PM
Author: Ellen
Pecan Pie


Melt together:

1 stick real butter
1 c. white sugar
1 c. Mrs. Buttersworth pancake syrup

Beat in:

3 large eggs
1 tsp. vanilla
1 c. pecan halves

Pour in unbaked pie shell and cook at 325 degrees for 40-60 minutes. Crust should be golden brown.

I am going to make this. I don't like Pecan pie but I can razzle and dazzle family w/my cooking abilities thanks to Ellen and I am sure my family will thank you too!

Ellen, do you use the a frozen crust from the store?

I am tempted to make the trifle too!

 

[marvel]

Date: 11/15/2007 10:53:39 AM
Author: jas

I made this last year. I must say that everyone at the table would kill a grown man to get a second piece. Not for the calorie-phobic.

Yeah, that's one of the reason's I've avoided making it...I'm afraid I'm gonna gain about 20lbs just making it

 

[Ellen]

Date: 11/15/2007 12:25:50 PM
Author: Skippy123

I am going to make this. I don''t like Pecan pie but I can razzle and dazzle family w/my cooking abilities thanks to Ellen and I am sure my family will thank you too!

Ellen, do you use the a frozen crust from the store?

I am tempted to make the trifle too!

Skippy, I use the Pillsbury refrigerated kind. Just pull out, unroll and slap in the dish.

I hope your family likes it! I can''t believe you don''t like Pecan Pie.

 

[gailrmv]

So far I have been avoiding this thread b/c I have to count my calories so closely! Also DH has many food allergies so baked goods are usually out. But oh my, there are some mouth-waterers on here! Ellen your pecan pie sounds delicious and easy! I will definitely make and bring that next time I am invited to a dinner party! (Even though DH cant eat it... does that make me a bad wife?)

 

[Hudson_Hawk]

FIs family makes this pumpkin cookie dip that sounds similar to the trifle filling. It''s a can of pumpkin, pumpkin pie spices, and cool whip (fat free is OK) whipped together and served with ginger snaps. Tang Dog-not sure what your DH has to avoid, but my brother and I have celiacs and I love this served with fruit of gluten-free gingersnaps. FIs sister gives me my own uncontaminated dish before she serves everyone else.

 

[misysu2]

Oh these sound so yummy! I'm a big dessert freak! Here's my recipe for Dutch Apple Pie-- it's so good my FMIL has admitted defeat on her version and has asked me to bring mine to Thanksgiving!!!

1 pie crust (can be any kind you like, but go for the deep-dish versions)
3 sliced and cubed Jonathan or Jonagold apples
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/3 cup butter (soft, but not melted works best)

FILLING. In bowl, combine apples, lemon juice, sugars, flour, and cinnamon (I usually dump a bunch of extra cinnamon in). Mix well. Spoon into pie. Preheat oven to 375.

TOPPING. Combine 3/4 cup flour, 1/4 cup sugar, and 1/4 cup brown sugar. Cut in 1/3 cup butter until crumbly (I usually mash it all with a big fork). Sprinkle over apples. Bake 50 minutes. If you have an apartment oven, hot oven, or uneven oven, it helps to cover the crusts with tin foil.

 

[misysu2]

This is also a great lighter dessert-- Apple Snicker Salad

4-6 Granny Smith apples
1 small Snickers package (10-piece fun size)
2 instant vanilla pudding packages
2 cups milk
1 container Cool Whip

Cut whole bag of candy into little chunks, set aside. Mix pudding and milk. Let it set while you peel and cube the apples. Add cool whip, stir. Add apples and candy. Chlll.

 

[Selkie]

I just made this pie this morning, and it''s sitting on the counter cooling as I write:

Bittersweet Chocolate Pecan Pie (from Gourmet magazine via the Orange County Register)

1 (3 1/2- to 4-ounces (60 percent to 70 percent cacao) bittersweet chocolate bar, finely chopped
1 (9-inch) unbaked pie crust, made from scratch or store-bought refrigerated crust such as Pillsbury Pie Crusts sold in long, red box
2 cups (7 ounces) pecan halves, toasted, cooled; see cook''s notes
3 eggs
1/3 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup

For serving: lightly sweetened whipped cream

Cook''s notes:To toast nuts, place in single layer on rimmed baking sheet and place in 350-degree oven about 5 minutes, or until nuts are lightly browned and a little crisp. Cool. And to be honest, I have made this pie without toasting the nuts. It is still delicious.

Procedure:
1. Adjust oven rack to middle position. Preheat to 375 degrees.
2. Melt chocolate in metal bowl over barely simmering water, stirring. Remove from heat. Chocolate should be melted but not hot. When you look at it in the pan, it may not appear to be melted because chocolate keeps its shape. Stir it to see if it has melted.
3.Spread chocolate over bottom of dough. Set aside for chocolate to harden (or slip it in the refrigerator to speed up the process). Cover chocolate with pecans.
4. In large bowl, whisk eggs, brown sugar, vanilla and salt. Add corn syrup and whisk to combine. Pour over pecans. Bake until filling is puffed and crust is golden, 50 to 60 minutes (if pie is browning too fast after 30 minutes, loosely cover with foil or cover with pie ring). Cool pie on rack to warm or room temperature. Serve with whipped cream.

 

[sumbride]

I''m a Texan and I take my pecan pie very seriously... so I had to offer up my recipe because I sort of grimaced at the idea of Mrs. Butterworth''s used... I haven''t tried it yet though, so I can''t knock it! And the chocolate one sounds wonderful... but here''s one for the purists. I just made 2 on Thursday, one for M''s potluck at work and one for my office because it''s just as easy to make 2 pies as it is to make 1.

For pie crust you can use frozen/refrigerated or make your own.

Filling for Pecan Pie:

3 slightly beaten eggs
1 cup corn syrup - I mix 1/2 dark, 1/2 light... less cloying but with good color
2/3 cup sugar
1/3 cup butter or margarine, melted - use salted for a richer flavor
1 teaspoon vanilla
smidge of salt
1 1/4 cups pecan halves (NOT pieces)

Combine eggs, corn syrup, sugar, butter and vanilla. Mix well, add smidge of salt, stir; stir in pecan halves.

Place the pastry lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.

To prevent over-browning, cover edge of the pie with foil. Bake in a 350-degree oven for 25 minutes. Remove foil. Continue baking 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

Serve chilled. Best with whipped cream.

 

[Ellen]

Date: 11/18/2007 1:04:23 PM
Author: sumbride
I''m a Texan and I take my pecan pie very seriously... so I had to offer up my recipe because I sort of grimaced at the idea of Mrs. Butterworth''s used... I haven''t tried it yet though, so I can''t knock it! And the chocolate one sounds wonderful... but here''s one for the purists. I just made 2 on Thursday, one for M''s potluck at work and one for my office because it''s just as easy to make 2 pies as it is to make 1.

I take my pie very seriously too, eating it anway.

I''ve not tasted a better pie, just as good, but not better. Try it!

 

[OUpearlgirl]

Cake dots!

What you need:
-A baked cake.. can be store bought, made from scratch, or from a box
-Frosting
-A chocolate bar like Hershey''s
-Cake coloring (can be found at Michael''s or Hobby Lobby)


Directions:
1. Cut up the cake into tiny pieces and put all of it in a big bowl
2. Get about 3 large scoops of frosting and add it into the cake
3. With clean hands mash this all together until it''s almost dough like
4. With a mini ice cream scoop, make little balls and put them on wax paper
5. Roll them into more firm balls
6. Melt the chocolate
7. Dip the ball into the chocolate and wait for it to harden
8. Once they are dry, mix a little of the icing with the coloring and melt in a plastic bag
9. Cut just one tiny corner of the bag, and zig zag over the cake dots for decoration!

When you are done they look like this!

 

[Ellen]

OU, those sound very intruiging!!

 

[OUpearlgirl]

They are delicious! It''s a recipe being passed around the sorority house.

 

[ellaila]

OUpeargirl, those sound/look yummy!

I just saw this in the latest Cooking Light (light?), and I made them b/c I had one of those snacksized boxes of Rice Krispies in the house. They took all of five minutes and are deeelish! These wouldn''t be your main dessert or anything, but they''d be nice alongside a platter of cookies or brownies or as something to snack on later!

Chocolate Almond Cherry Crisps (though mine were Chocolate Heath Cherry Crisps)

1 cup semisweet choc. chips
3/4 cup white choc. chips (I actually didn''t have these so I just reduced the amt. of Rice Krispies accordingly)
1 1/2 cup Rice Krispies
3/4 cup dried cherries
1/3 cup slivered almonds (I didn''t have so I substituted heath bar bits -- yuummmmm)
1/2 tsp vanilla extract

1. Cover baking sheet with wax paper.
2. Mix choc and white choc chips in a glass bowl. Microwave at HIGH for 45 secs, stir, then microwave an add''l 45 seconds or until almost melted. Stir until smooth (but not totally melted -- some chips still visible).
3. Add remaining ingredients, stir to combine.
4. Working quickly, drop by tablespoonful onto baking sheet.
5. Chill 1 hour or until firm.

 

[Linda W]

OMG, all of these goodies sound soooooooooooooooooo yummmmmmmy!!! I am gaining weight just reading them

Linda

 

[Jas12]

Here are the steps to make your own Dulce de Leche--This is the classic South American caramel sauce that is sooooo yummy. I put it on a basic bread pudding, over waffles for brunch, on ice cream or plum pudding or some other holiday cake. Everyone loves it. It''s worth the time it takes to make--i do it on a cold day when i am just going to be hanging around the house anyway.


Dulce de Leche

2-4 cans of canned sweetened condensed milk (each can makes just over a cup of caramel sauce when cooked)

--Preheat oven to 425 degrees
--Remove the tops of cans
--Cover tops of cans with foil so that the foil covers half the can and is pressed firmly against the outsides of the can
--Place cans in a shallow baking dish with a rim
--Boil a kettle of water and pour water into pan so that the water comes close to the top of the cans. (1/2 inch or so)
--Cover pan with lid and let the cans ''bake'' for approx 2 hours --check water level occasionally to make sure it does not get too low

You''ll be left with a rich, thick caramel sauce that keeps for a while (pop it in the fridge but bring to room temp before serving b/c it becomes thick!)

 

[akw94]

I made Sumbride''s Pecan Pie for Thanksgiving and received lots of compliments. It was good!!

Thanks for all the recipes everyone and please keep contributing... more holidays to come, more recipes to try!

Anyone else make anything from here?

 

[DiamanteBlu]

That pecan pie sounds great. I have only made pecan pie once and it was mostly whole pecan halves with a bit of filling. I''ll have to make myself Sumbride''s recipe. Hmmm . . . pecan pie birthday cake - sounds good to me - that''s coming up in the next 5 or so weeks!

 

[sumbride]

Date: 11/25/2007 2:56:46 PM
Author: dixie94
I made Sumbride''s Pecan Pie for Thanksgiving and received lots of compliments. It was good!!

YAY!!! I''m glad!

 

[DiamanteBlu]

This is not in time for Thanksgiving but I figured that I''d post it anyway. I made this last night and we finished it all.

Quick Apple Tart [5 mins to assemble, half hour to bake]
preheat oven to 375

3-4 granny smith apples, peeled and sliced
1 pie crust [I used the store bought stuff that comes rolled up - I bet phyllo dough would work well too]
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1+ TB sugar
1 tsp butter
1 TB lemon juice
1 TB flour or cornstarch or arrowroot

1. Drape pie crust loosely on pie pan
2. Put apples in bowl with the rest of the ingredients and toss well.
3. Dump them into the crust.
4. Dot with butter
5. Fold the crust over the apple mixture and press it down a bit. [there will be a 3-4" opening on the top]
6. Sprinkle with some sugar.

Bake until golden [about 30 - 35 mins]

[note: all the measurements are my best estimates and are approximate - except for the 1 pie crust - Being Italian, my recipes usually read: some x, some y, water until it is the consistency of brownie mix, etc. LOL]

 

[Octavia]

For Christmas dessert, I always make an Inkeeper Pie, among other things. I looove it and look forward to Christmas every year so I can make it!