What's a good and unusual dessert to serve on Thanksgiving Day?

Answer 1

here's a recipe for tres leches

Pastel de Tres Leches (Three-Milk Cake)
The name tres leches refers to the three different kinds of milk used in this recipe
1 package (18.25 ounces) white cake mix
1 can (12 ounces) evaporated milk
1/2 cup sweetened condensed milk
1 container (8 ounces) sour cream
1 teaspoon vanilla
1 container (8 ounces) frozen whipped topping, thawed
1/4 cup sliced natural almonds, coarsely chopped
1/4 teaspoon Korintje Cinnamon
1 strawberry (optional)


1.Preheat oven to 350°F. Prepare cake mix according to package directions using whole eggs in place of egg whites and omitting oil. Spray Deep Dish Baker with non-stick cooking spray. Bake 35-40 minutes or until a cake tester inserted in center comes out clean. Cool completely.
2.In Classic Batter Bowl, combine evaporated milk, condensed milk, sour cream and vanilla. Whisk until well blended using Stainless Steel Whisk. Using Serrated Bread Knife, remove crown from top of cake, creating a flat surface and exposing interior of cake. Slowly pour milk mixture evenly over cake; allowing mixture to soak completely into cake.
3.Spread half of the whipped topping over cake using Large Spreader. Sprinkle surface lightly with cinnamon. Attach open-star tip to Easy Accent® Decorator; fill with remaining whipped topping. Pipe a decorative border over top of cake. Coarsely chop almonds using Food Chopper; sprinkle over border. If desired, garnish cake with a strawberry fan using Egg Slicer Plus®.
Yield: 16 servings


Here's a GREAT quick desert!

Tuxedo Brownie Cups
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)
1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.
tip: to get even strawberry slices, slice them using your egg slicer.

Answer 2

PAVLOVA

4 Egg whites
-(at room temperature)
1 c Sugar, castor
1 tb Vinegar
Cornflour

With an electric mixer, beat the egg whites until soft
peaks form, then gradually add the sugar (about 1 t
every 30 seconds). This will take around 15 minutes.
Beat until firm. Add the vinegar. When combined, turn
out onto a flat baking sheet that has been greased and
dusted with cornflour. Shape it so that there will be
a hollow in the centre to hold the fruit.

Cook in a pre-heated, warm oven (350-375 degrees F.)
for 10 minutes, then at 200-250 degrees F. for 40-50
mins.

When cooked, turn the oven off and allow to cool
slowly in the oven for at least an hour, preferably
overnight. Gradual cooling is important. Serve cold,
topped with whipped cream and fresh fruit such as
strawberries, bananas and kiwi fruit.

NOTES:

* Pavlova (Australian meringue dessert) -- This is a
quintessentially Australian dish. The legend behind
it is that it was created by a chef in Adelaide after
he had seen Anna Pavlova dance, saying that he wanted
to create a dessert that was as light and airy as her
dancing.

Australians pride themselves on their ability to cook
a good Pavlova. When important visitors come to an
Australian household, they are likely to be served a
Pavlova with plenty of fresh fruit. There are many
variations on the recipe. This one comes from my
friend Janet Wiles. Yield: Serves 6-8.

* Castor sugar is known in North America as
“granulated sugar.” Cornflour is likewise
“cornstarch.” The higher temperature initially is to
form a crust on the outside of the meringue base, it
should be crisp on the outside, though not browned,
and soft inside. It's important that the beaters and
the bowl are really dry and clean. Uneven temperatures
will cause the base to collapse (keep the oven door
closed and let it cool slowly). Experienced Pavlova
cooks claim that electric ovens work best because they
heat more uniformly.

:
: Time: 30 minutes preparation, 1 hour cooking, 1 or
more hours cooling.

Answer 3

yes a real mince meat pie, made the way it was made in the 1800Very Old Mincemeat Recipe Ingredients: 8 pounds beef stew meat 2 pounds suet 12 pounds chopped apples 2 pounds raisins 1 tablespoon allspice 1 tablespoon cloves 1 pound chopped citron 3 pounds brown sugar 1 lemon 1 tablespoon cinnamon 2 tablespoons salt boiled cider In a large pot, simmer the unsalted meat until very tender. Cool the meat and then run through a food grinder twice. Place the ground meat back into the pot with the same water.(most of the water will be boiled down) Add all other ingredients to the pot and add enough boiled cider so the mixture is moistened well, but not too wet. Simmer and stir until the apples are cooked-takes about an hour. Seal in sterilized jars while still hot.

Answer 4

I found an easy one in Woman's Day or one of those types of magazines I am going to try this year. You smash up gingersnaps and mix the crumbs with granola. Then you put apple pie filling, cranberries, and some other stuff in a baking pan. Top w/ crumb mixture and bake for 30 minutes. I'm going to serve it with homemade vanilla ice cream.

Answer 5

This is a holiday staple at our house. Quick, easy, delicious! Make the day before.

Blueberry Cream Pie

2 deep dish pie shells cooked
1can blueberry pie filling (Lucky Leaf)
1-8 ounce cream cheese room temp
1-12 ounce cool whip
2 cups POWDERED sugar
2 teaspoons vanilla extract

Combine cream cheese, sugar and vanilla till smooth. Fold in cool whip and mix till thoroughly combined. Place half of mixture into each pie shell. Top with blueberries. Cover pies and chill at least 2 hours before serving.

Answer 6

Making a good Flan is a great dessert treat and light enough to top off a heavy Thanksgiving Day meal.

Answer 7

Pumpkin Mouse Parfait with Crunchy Center

Ingredients:
• 2 Tbsp unflavored Gelatin
• 1/4 cup plus 1 teaspoon water
• 4 cups canned pumpkin puree
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 Tbsp vanilla extract
• 3 cups semi-sweet chocolate pieces
• 4 cups roasted and lightly salted, shelled pumpkin seeds
• Whipped cream for top
Method:
In a microwave-safe container, soften the gelatin by sprinkling it over the water. Let sit until absorbed. Place in the microwave for 1 minute, or until gelatin is dissolved and mixture is liquid. Cool. Whip the heavy cream, powdered sugar and vanilla to medium peaks. Stir the cooled gelatin into the pumpkin puree; fold in the whipped cream. Melt the chocolate in the microwave by putting it in a microwave-safe bowl, and heating on high for 30 seconds, stirring, then heating for another 30 seconds as needed until melted. Mix the pumpkin seeds into the chocolate. Let cool to room temperature, but not set. Using a tall parfait glass, place about 1/4 cup of the pumpkin mousse mixture in the bottom, then 2 Tbsp of the chocolate-pumpkin seeds, then more mousse mixture, seeds, mousse mixture, some whipped cream, and finish with chocolate-pumpkin

Answer 8

I like to make a wild rice dish that has wild rice, brown rice, leeks, dried cranberries (aka Craisins), pecans and mushrooms. It always gets rave reviews and is a nice alternative to stuffing (which I am not fond of). It's easy, beautiful and very healthy!
Go here for one version of this dish:
http://easter.betterrecipes.com/wildricewithcranberriesleeks.html
There is also a great version of it on epicurious.com (see link below)

Answer 9

Unusual? Ok here it is.

Silk Kebab

SYRUP
1 1/2 cup Granulated sugar
1 tsp Lemon juice
1 cup Water
1/4 tsp Saffron threads (optional)

OMELET
8 x Eggs
1 pch Salt

TO FINISH
2 cup Oil
1/2 tsp Ground cardamom
3/4 cup Finely chopped pistachios *

Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Keep aside. Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined - do not beat as eggs must not be foamy. Heat oil in an electric frypan to 190 C (375 F) or in a 25 cm
(10 inch) frypan placed on a thermostatically controlled hot plate or burner. Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary. Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in streams from fingertips. Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used. There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot. Rinse hands quickly and dry. Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with skewer and drain over pan. Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards. Finish roll should be about 3 cm (1 1/4 inches) in diameter. Put to one side and sprinkle with nuts. Repeat with remaining egg, making 7 to 8 rolls in all. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands. When cool, cut kabaubs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in a cool place.

*Note: Instead of pistachio nuts, walnuts may be used if desired.

Answer 10

A tres leches cake!!! Its so moist and delicious! Its known as the the three milk cake...you can find it at most Spanish markets or bakery's.....Its goooooood!

Answer 11

Baked Apples with Marzipan & Cranberries....YUMMY! You will find the recipe here:

http://www.gourmet-food-revolution.com/baked-apple-recipe.html

Enjoy