suggestions for holiday desserts

[JUL]

besides pumpkin pie

 

[grace]

I do an AWESOME cranberry cheesecake. It's yummy. It's easy. It's always a hit. You could also do a twist on pumpkin pie and do a pumpkin cheesecake or pumpkin creme brule.

 

[JUL]

I saw that pumkin creme brulee in my paula dean cookbook...cranberry cheesecake sounds awesome that may be my pick...cranberries swirled or topped

 

[grace]

Both.
You pour 1/2 cheesecake mixture in pan, drizzle 1/2 pueed cranberry mixtue then top with other half of cheesecake mix. After it's baked, top with chilled whole cranberry mixture. I'll post the recipe link if I can find it.

 

[Beach Runner]

Chocolate-Pecan Pie​

2/3 cup evaporated milk
2 tablespoons margarine
1 (6-ounce) package semisweet chocolate morsels
2 eggs, beaten
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
1 unbaked 9-inch pastry shell

Combine milk, margarine, and chocolate morsels in a small saucepan; place over low heat until chocolate melts, stirring constantly. Remove from heat. Combine next 6 ingredients; stir in chocolate mixture. Pour into pastry shell. Bake at 375 degrees for 35 to 40 minutes.

OR IF YOU DON'T MIND THE WORK:

Paul Prudhomme?s Sweet Potato- Pecan Pie​

I always make this for Thanksgiving dinner. It is worth the effort, especially the Chantilly cream. But the dough stinks, or either I am just not good at pastries. I plan to use two frozen pie crusts this year -- the recipe makes a lot of filling.

DOUGH:
3 tablespoons unsalted butter, softened
2 tablespoons sugar
1/4 teaspoon salt
1/2 egg, beaten until frothy (reserve the other half)
2 tablespoons cold milk
1 cup flour

SWEET POTATO FILLING:
1 large sweet potato (enough for 1 cup cooked pulp), baked
1/4 cup packed light brown sugar
2 tablespoons sugar
1/2 egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

PECAN PIE SYRUP:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 cup pecan pieces or halves

CHANTILLY CREAM:
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream

FOR THE DOUGH: With an electric mixer, beat butter, sugar, and salt on high speed until creamy. Add egg and beat 30 seconds. Add milk and beat on high speed for 2 minutes. Add flour and beat on medium speed 5 seconds, then on high speed until blended (about 5 seconds). Shape dough into a patty, lightly dust it with flour, cover with plastic wrap, and refrigerate for at least 1 hour. Roll out dough on a lightly floured surface and place in 9-inch cake pan.
FOR THE SWEET POTATO FILLING: Combine all ingredients. Beat with a mixer on medium speed until smooth, about 2 to 3 minutes.
FOR THE PECAN PIE SYRUP: Combine all ingredients except pecans. Beat with a mixer on slow speed until syrup is opaque, about 1 minutes. Stir in pecans.
FOR THE CHANTILLY CREAM: Combine cream, vanilla, brandy, and Grand Marnier, and beat with a mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium speed until soft peaks form, about 3 minutes.
TO ASSEMBLE: Spoon sweet potato filling evenly into a dough-lined 9-inch cake pan. Pour pecan pie syrup on top. Bake at 325 degrees until a knife inserted in the center comes out clean (about 1 3/4 hours). To serve, place a slice of pie on top of a dollop of Chantilly cream. Serves 8.

 

[grace]

Cranberry Cheesecake
INGREDIENTS
? 1 1/2 cups finely crushed vanilla wafers
? 6 tablespoons butter
? 1 cup sugar
? 2 tablespoons cornstarch
? 2 cups cranberries
? 1 cup orange juice
? 1 cup cottage cheese
? 2 packages cream cheese, 8 ounce
? 1 cup sugar
? 2 tablespoons flour
? 2 teaspoons vanilla
? 3 eggs
? 2 teaspoons grated orange zest

DIRECTIONS
Combine vanilla wafers and butter, press into bottom of 9-inch springform pan and set aside. In medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and orange juice. Cook and stir over medium heat until mixture get thick and bubbly and the cranberries burst open. Reduce heat and continue to cook stirring constantly for 2 minutes. Remove 3/4 cup of the sauce and refrigerate the rest. Process 3/4-cup of sauce in food processor until smooth. Place cottage cheese in the food processor and process until smooth. Transfer to large mixing bowl. Add cream cheese, 1-cup sugar, flour and vanilla. Beat with an electric mixer until smooth. Add eggs and beat on low speed until combined. Stir in orange zest. Pour half the cream cheese mixture into the pan. Drizzle pureed cranberry sauce over filling. Carefully spoon remaining cheese mixture over sauce. Place in a shallow baking pan bake at 375 degrees for 45-50 minutes or until center appears almost set. Cool in pan on wire rack for 1 hour. Cover and chill for at least 4 hours. Remove cake from pan and top with remaining sauce.

Yum, num, nummy.

 

[kathydwells]

JUL, HERE is a Thanksgiving thread from 2006. Some great recipes on that thread. It is when Miss Kitty was Sueshore. Man, that seems like ages ago!!!!

And HERE is one from last year.

Here is a recipe I posted on one of those threads. It is most wonderful. I am making it for our office Thanksgiving feast.

White Chocolate Bread Pudding
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar
1 vanilla bean, split
8 large eggs

Preheat oven to 325 degrees.

Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.

Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

 

[InletBchDweller]

aw Gawd. I am just putting on the pounds just reading this. Where is the SO -WELL thread???

 

[DD]

Darlene! Thanks for taking us down memory lane. So much funn to read those old threads! Mermy, Kitty and Jdarg cracked me up! Dressing? Stuffing?

 

[kathydwells]

aw Gawd. I am just putting on the pounds just reading this. Where is the SO -WELL thread???

I am seriously going to need it come January. Football beer Saturday's are truly sneaking up on my butt.

Darlene! Thanks for taking us down memory lane. So much funn to read those old threads! Mermy, Kitty and Jdarg cracked me up! Dressing? Stuffing?

;-)