Thanksgiving desserts

Deserts For Thanksgiving

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Dang Good Pie

Dang Good Pie

FILLING

3 tablespoons four
¼ teaspoon salt
3 eggs
6 tablespoons (1/4 stick) unsalted butter, melted and cooled.
1 cup canned crushed pineapple, drained
1 cup sweetened shredded coconut
1 ½ cups sugar
½ cup pecans, toasted and coarsely chopped
1 prepared pie crust

Set the oven rack in the middle position.  Pre-heat the oven to 350F.

To make the filling Add the flour and salt to a small bowl and whisk to combine.  Set aside.

Add the eggs to a large bowl and whisk.  Add the butter to the eggs and whisk to combine.  Add the flour
And salt and continue whisking.  Add the crushed pineapple and coconut whisking.  Add the crushed pineapple and coconut and mix in. Add the sugar and chopped pecans.

Pour the filling into the piecrust.  Bake the pie for 25 minutes, covering with rented aluminum foil if the crust is browning too quickly.  Do not allow the foil to touch the filling.  Continue baking for another 30 to 35 minutes.  The pie is done when a metal tester inserted into the center comes out clean.  The surface of the pie should be golden brown and firm.

Remove the pie from the oven and transfer to a wire rack to cool.  Place the cooked pie in the refrigerator, uncovered, for at least 3 hours before cutting.  Decorate with puffs of sweetened whipped cream around the edge of the pie before serving.    Any leftover pie should be loosely wrapped with wax paper and stored on the refrigerator.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
http://www.thasc.com

Getting Ready For Thanksgiving

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Pecan Pie and Pumpkin Pecan Pie.jpg

Eleanor Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 3 or 4 eggs
  • 1 cup brown sugar
  • 1/3 cup butter
  • 1 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • ¼ teaspoon salt
  • whole pecans for garnish
  • 1 pint cream, whipped, for garnish

Cream 1/3 cup butter with 1 cup brown sugar. Beat in one egg at a time, stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla, and 1/4 teaspoon salt. Fill the pie shell with the mixture.  Preheat the oven to 375 degrees F, and bake the pie in this moderate oven for about 35 to 40 minutes. When the pie is set and has cooled off, decorate the top with pecan halves.  Garnish with whipped cream around the entire edge. The whipped cream may be further trimmed with tiny leaves baked from left-over small pieces of pie crust dough.

Nancy Pumpkin Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 4 eggs, slightly beaten
  • 2 cups canned or mashed cooked pumpkin
  • 1 cup sugar
  • ½ cup light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans

Flute edge of pie so that it has a high rim to hold filling. Combine all ingredients except pecans in large bowl. Stir until well blended. Pour into pie shell. Top with pecans. Bake in a 350 degrees F oven for 50 to 60 minutes or until set. Serve with whipped cream, if desired. Makes 6 to 8 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

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Date and Walnut Cake

Date and Walnut Cake

  • 7 oz self-raising flour
  • 4 oz soft butter
  • 3 oz chopped dates
  • 1 oz chopped walnuts
  • 3 oz soft light brown sugar
  • 2 medium free-range eggs
  • 5 oz milk

Preheat the oven to 375 degrees F and line a loaf tin with greaseproof paper. Sift the flour into a large bowl, then rub in the softened butter until breadcrumbs form. Add the dates, walnuts and sugar, and mix well. Beat the eggs and milk together.  Then stir into the flour mixture until well incorporated. Spoon the mixture into the prepared loaf tin and cook on the middle shelf of the oven for about 1 ¼ hours.  Or until the cake springs back when lightly touched in the middle. Remove from the oven, then when cool enough to touch, turn the cake out, peel off the greaseproof paper and allow to cool on a wire rack.  Serve in thick slices preferably spread with unsalted butter.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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Getting Ready For Thankgiving

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Coffee Chiffon Cake.jpeg

Coffee Chiffon Cake

Ingredients:

  • 2 ½ cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs, separated
  • ½ cup milk
  • ½ cup cold coffee
  • 2 teaspoons vanilla extract
  • ½ cup sugar
  • Fluffy Coffee Frosting

Combine first 5 ingredients; make a well in center of mixture. Add oil, egg yolks, milk, coffee, and vanilla.  Beat 5 minutes or until satiny smooth. Beat egg whites (at room temperature) until soft peaks form. Add ½ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over egg whites; fold egg whites into yolk mixture. Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes or until cake springs back when lightly touched.  Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split each cake layer in half horizontally. Spread Fluffy Coffee Frosting between layers and on top and sides of cake.  Yield: one 4-layer cake.

Fluffy Coffee Frosting

  • 1 ½ cups shortening
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ cup cold coffee
  • 1 teaspoon vanilla extract
  • 2 eggs

Combine all ingredients; beat at high speed of an electric mixer 5 minutes or until fluffy.  Yield: 4 cups

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

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Elizabeth Cake.jpg

Elizabeth Cake

  • 1 cup boiling water
  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • ¼ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped pecans
  • ¼ cup plus 1 tablespoon whipping cream
  • 2 tablespoons butter
  • Pecan halves
  • Maraschino cherries

Combine water, dates, and soda; stir well. Let stand 15 minutes. Cream ¼ cup butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased 8 ½ x 4 ½ x 3 inch loafpan. Bake at 350 degrees F for 55 to 60 minutes. (Cake will not test done.)  Let cool in pan 10 minutes. Let cool in pan 10 minutes. Remove from pan, and place on a serving plate. Combine brown sugar, cream, and 2 tablespoons butter in a saucepan; stir well. Bring to a boil over medium heat. Reduce heat to low; simmer 3 to 5 minutes or until slightly thickened, stirring constantly. Pour over cake. Let cool completely. Garnish with pecan halves and cherries. Yield: 1 loaf.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

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Apple Wedge Pie

Apple Pie Wedges

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg yolk
  • 1/3 cup apple butter
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon apple pie spice
  • ½ teaspoon vanilla

Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy. Add egg yolk and apple butter, mix well.  Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended. Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes. Preheat oven to 325 degrees F. Invert 1 disc of dough into ungreased 9 inch round pie plate. Press dough into plate with lightly floured hand covering plate completely. Flute edges using handle of wooden spoon.  Deeply score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate. Bake 35 minutes or until golden brown. Remove to wire rack cool completely. Cut into wedges. Makes 16 wedges. Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Turkey Time

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Pumpkin Cake with Cream Cheese Icing

Cake:

  • 2 cups sugar
  • 1 (15 oz.) can pure pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ cup flaked coconut
  • ¾ cup pecans, chopped

Cream Cheese Icing

  • ½ cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 lb. powdered sugar
  • 2 tsp. vanilla extract
  • ½ cup pecans, chopped

½ cup flaked coconut

To make the cake: Preheat the oven to 350 degrees F. Grease and flour three 8-inch cake pans. Combine the sugar, pumpkin, oil and eggs in the bowl of an electric mixer. Beat at medium speed for 1 minute. In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add the flour mixture to the pumpkin mixture, and beat for 1 minute. Stir in the coconut and pecans. Divide the batter among the three cake pans. Bake 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely.

To make the icing: In a large bowl, combine the butter and cream cheese with an electric mixer. Beat in the powdered sugar and vanilla. Stir in the pecans and coconut.

To assemble: Place one cake on a plate, and spread a thin layer of icing on top. Place the second cake on top of the first, and spread another thin layer of icing. Place the third cake on top, and ice the top and sides of the cakes. Cover and refrigerate leftovers.

Makes 16 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

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no-fuss-pumpkin-cake
A great alternative to the traditional pumpkin pie.

No Fuss Pumpkin Cake

Ingredients:…
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
1 package (3 ounces) cream cheese, softened

Method:
In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 15 in. x 10 in. x 1 in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in refrigerator

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Getting Ready For Thanksgiving

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country-club-chocolate-cake
The perfect dessert for chocolate lovers.

Country Club Chocolate Cake

Ingredients:…
1 pound best quality semi-sweet dark chocolate
1 cup (2 sticks) butter
8 eggs, room temperature
Whole strawberries, for garnish
2 cups sweetened whipped cream

Method:
Preheat the oven to 325 degrees F. Grease a springform pan and reinforce outside with foil to ensure a tight seal.
Combine chocolate and butter in a glass bowl. Melt in microwave for 1 minute at a time until smooth. Stir after each minute.
Using an electric mixer, beat eggs in a large bowl for 5 minutes, or until doubled in volume. Stir one-third of the eggs into the chocolate to lighten it. Then add the chocolate mixture back to the remaining eggs and gently fold until well combined and the batter becomes chocolate colored.
Pour batter into the prepared springform pan. Create a bain marie (water bath) by setting the cake pan inside a large roasting pan.
Place both on the pulled out middle oven rack. Pour boiling water into the roaster to come about halfway up the side of the springform pan. Bake at 325 degrees F for 40 minutes. Cake should be firm to the touch without cracking.
Remove from oven and cool on a cooling rack, then refrigerate for at least 1 hour.
Remove the sides of the springform pan and place the cake on a cake platter. Decorate with whole strawberries. To serve, slice cake into wedges and place on individual dessert plates. Pass with a beautiful large bowl filled with whipped cream.
Serves 8 to 10

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Getting Ready For Thanksgiving

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cinnamon-pumpkin-cake
This is a great desert after your Thanksgiving feast.

Cinnamon Pumpkin Cake

Ingredients:
1 package yellow cake mix
1 can (15 oz.) solid-pack pumpkin
2/3 cup sugar
2 eggs
½ cup egg substitute
1/3 cup water
¼ cup unsweetened applesauce
2 ½ teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Method:
In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed 30 seconds; beat on medium for 2 minutes. Pour into a 10 inch fluted tube pan coated with cooking spray.
Bake at 350 degrees F for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Yield: 14 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

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