I need a good dessert recipe for Thanksgiving

and unique or different...

any ideas?

nothing to exotic as my dad is a meat and potatoes kind of guy and just likes the simple things

Re: I need a good dessert recipe for Thanksgiving

Maybe like a creme brulee or bread pudding? I think I may try that this year.

Re: I need a good dessert recipe for Thanksgiving

I made these pumpkin bars a few years and everyone loved them. They have a yummy cream cheese frosting.

INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Re: I need a good dessert recipe for Thanksgiving

Warm, Soft Chocolate Cake


Ingredients

4 fluid ounces butter, plus a little for buttering the
molds
6 ounces bittersweet chocolate, preferably Valrhona,
chopped
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus a little more for dusting


Directions

1. Preheat the oven to 450 degrees. Spray four 6 oz.
ramekins with Pam cooking spray.

1. In the top of a double boiler set over simmering
water, heat the butter and chocolate together until
the chocolate is almost completely melted. While
that’s heating, beat together the eggs, yolks and
sugar with a whisk or electric beater until light and
thick.

2. Beat together the melted chocolate and butter; it
should be quite warm. Pour in the egg mixture, then
quickly beat in the squares, just until combined.

3. Divide the batter among the molds. (At this point
you can refrigerate the desserts until you are ready
to eat, for up to several hours; bring them to room
temperature before baking.)

4. Bake the molds on a tray for 10-12 minutes; the
center will still be quite soft, but the sides will be
set. Let cool for 1 minute.

5. Run a knife around the edge of each cake; cover
with an inverted plate & turn over. Let sit for about
10 seconds.
Serve immediately.

Re: I need a good dessert recipe for Thanksgiving

Peanut Butter Cup Cookies

COOKIES:
1 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
40-45 chocolate-covered miniature peanut butter cups

GLAZE:
1 teaspoon butter
1 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter

1. Preheat oven to 375 degrees.

2. For cookies: combine butter, brown sugar, granulated sugar and
peanut
butter in large bowl. Beat at medium speed of electric mixer until well
blended.
Beat in egg and vanilla.
3. Combine flour, baking soda and salt in small bowl. Mix into creamed
mixture at low speed until just blended.
4. Form rounded teaspoonfuls of dough around each peanut butter cup.
Enclose entirely. Place 2 inches apart on cookie sheet.
5. Bake 8 to 10 minutes or until cookies are just browned. Remove
immediately to wire rack.

6. For glaze: combine butter, chocolate chips and peanut butter in
microwave-safe cup. Microwave at 50% (medium). Stir after 1 minute.
Repeat until smooth.
(or melt on range top in small saucepan on very low heat.) Dip cookie
tops in glaze.

Re: I need a good dessert recipe for Thanksgiving

Lemon-Pistachio Biscotti

2 cups all-purpose flour
2 tsps baking powder
1/4 cup margarine - room temperature
2/3 cup sugar
1 1/2 tsps grated lemon peel
1 egg
2 egg whites
1 tsp vanilla
1/2 cup shelled salted roasted pistachios, coarsely chopped

For lemon icing: 1 cup sifted powdered sugar
1/2 tsp grated lemon peel
1 1/2 TBSP lemon juice

In a medium-size bowl, stir together flour & baking powder until well blended; set aside. In large bowl, beat together margarine, sugar & lemon peel until well blended. Beat in egg, then egg whites. Beat in vanilla. Gradually add flour mixture, beating until well blended. Stir in pistachios.

Divide dough in half. On a lightly floured board, shape each portion into a long loaf about 1 ½ inches in diameter. Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about ½ inch. Bake in a 350 oven until firm to the touch (15-18 minutes).

Remove baking sheet from oven; cut loaves crosswise into about ½-inch-thick slices. Turn slices cut side down and spread out slightly on baking sheet. Return to oven and continue to bake until biscotti look dry and are lightly browned (about 10 more minutes). Transfer to racks and let cool.

Prepare lemon icing and spread it over about 1 inch of one end of each cookie. Let stand until firm (about 15 minutes).

Re: I need a good dessert recipe for Thanksgiving

Streusel Topped Creamy Pumpkin Pie Recipe

THIS IS DELICIOUS!! I made it the other day!


1 1/4 cup cold milk
2 packages (4 serving size) cheesecake flavor instant pudding & pie filling
1 teaspoon pumpkin spice
1 cup canned pumpkin
1 tub (8 oz) cool wip (divided in half)
1 graham cracker pie crust

Streussel Topping:

1/2 cup chopped walnuts
2 tablespoons brown sugar
1 tablespoon butter or margarine

Directions:

1. In large bowl, beat milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin (Mixture will be thick) Fold in half of whipped topping

2. Spread in crujst. Refrigerate at least 4 hours or until set

3. In small microwave safe bowl, combine walnuts, brown sugar and margarine. Microwave on high for 1 1/2 to 2 1/2 minutes or until bubly, stirring once. Spread on foil to cool

4. Crumble walnut mixture over pie. Serve with remaining whipped topping. Stre in Refrigerator

Re: I need a good dessert recipe for Thanksgiving

Re: I need a good dessert recipe for Thanksgiving

Re: I need a good dessert recipe for Thanksgiving

This pumpkin cheesecake recipe from Bon Appetit is awesome

Pumpkin Cheesecake

Re: I need a good dessert recipe for Thanksgiving

ah....
two come to mind....
pumpkin pots de creme and
eggnog tiramisu--4 stars...
with chocolate shaped leaves on top--(easy to make)
let me know Ii will get them

Re: I need a good dessert recipe for Thanksgiving

These are AMAZING!
It's from Paula Deen
Pumpkin Gooey Butter Cake

Re: I need a good dessert recipe for Thanksgiving

MAPLE PUMPKIN POTS DE CREME

Active time: 30 min Start to finish: 3 hr

1 cup heavy cream
3/4 cup whole milk
3/4 cup pure maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2- to 3-oz) custard cups* or ramekins

Preheat oven to 325°F.

Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

Cooks' note:
• Pots de crème can be chilled up to 2 days.

* Available at some cookware stores and Sur La Table (800-243-0852).

Makes 10 individual custards.

Re: I need a good dessert recipe for Thanksgiving

TIRAMISU EGGNOG TRIFLE

The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.

1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream
2 teaspoons vanilla extract

6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)*

1 cup semisweet chocolate chips, finely ground in processor

Chocolate Leaves

Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.

Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.

Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.

Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.

Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)

*Available at Italian markets, specialty foods stores, and some supermarkets.

Makes 16 to 18 servings.

Re: I need a good dessert recipe for Thanksgiving

the tiramisu sounds delicious

i may do that for christmas day

Re: I need a good dessert recipe for Thanksgiving

This pie is awesome, best served warm

Caramel Apple Pie

INGREDIENTS
1 recipe pastry for a 9 inch double crust deep dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved
2 tablespoons milk

DIRECTIONS
Preheat oven to 375 degrees

To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.


Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over).

Cut steam vents and brush top crust with milk or light cream.

Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

Re: I need a good dessert recipe for Thanksgiving

Re: I need a good dessert recipe for Thanksgiving

all of these sound great....might have to make for x-mas too!!!!

Re: I need a good dessert recipe for Thanksgiving