some suggestions for desserts.. thanksgiving perferably?

Question

what are some good recipes for a dessert something kinda thanksgiving just as long as it taste awesome ( something easy 2) not that great of a cook but want to suprise the family

I want something new.! like a favorite of yours.. cookies it doens't matter it doesn't have to be thanksgiving I want something awesome

Answer 1

English Trifle is Dramatic and taste wonderful. You serve it in a tall clear glass bowl usually one that has a stem type stand:

Here is my recipe

6 cups pound cake scraps and crumbs
1 cup simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature)
1/4 cup sherry or orange flavored liqueur
Vanilla pastry cream, recipe follows
Brown sugar whipped cream, recipe follows
1/2 cup nuts ground with 1/2 cup sugar
2 pints strawberries, cut up tossed with 1/4 of cup sugar

In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake.

In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries.

Vanilla Pastry Cream:
2 cups whole, 2%, or 1% fat milk
1/2 vanilla bean split lengthwise
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Brown Sugar Whipped Cream:
2 cups chilled heavy cream
2 tablespoons light brown sugar
Tablespoon of brandy, rum or amaretto

http://www.joyofbaking.com/EnglishTrifle.html

Answer 2

Have made this for the last 10 yrs. Everyone loves it and I never have any leftovers.

Cranberry Mousse

20 ounces crushed pineapple
1 cup water
6 ounces cranberry gelatin
16 ounces whole cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon nutmeg
8 ounces sour cream
1/2 cup chopped pecans

Drain the pineapple, reserving the liquid. Add the liquid and water to the gelatin in saucepan and stir. Boil until the gelatin dissolves; remove from the heat.

Pour the gelatin into a large Pyrex serving bowl. Blend in the cranberry sauce, lemon juice, grated peel and nutmeg. Chill until the mixture thickens slightly, then blend in the sour cream. Fold in the pineapple and pecans. Chill until firm, about two to four hours, or overnight.

Answer 3

FIG PIE

175g shortcrust pastry
225g figs (fresh or dried)
1 level dessertspoon cornflour
1/2 teaspoon ground mixed spice
25g currants
1 dessertspoon treacle or golden syrup

Roll out the pastry on a floured surface, to a thickness of 0,3cm.
Line a deep 20cm pie plate with pastry.
Cut the stalks of the figs and place the fruit in a shallow saucepan with enough water to just cover them, cook over low heat until tender.
Fresh figs need 5-15 minutes, cooking time depending on their ripeness, dried figs should first be soaked forr 12 hours with a squeeze of lemon juice before being stewed for 20 minutes in their soaking liquid.
Drain the figs and retain 300ml of the liquid, top up with hot water if necessary.
Pour a little of the juice into a basin, add the cornflour and mix until it resembles a thin smooth cream.
Gradually add the rest of the liquid, stirring well.
When well mixed, return it to the saucepan and place over moderate heat.
Stir until thickened, then cook for another 2 minutes.
Mix in the spice, currants and syrup and remove from the heat.
Arrange the figs over the pastry, pour over the thickened fig liquid, making sure that the currants are evenly distributed.
Bake the pie on the middle shelf fo the oven heated to 200 degrees Celsius for 30-35 minutes.
Serve hot or cold, with cream or vanilla ice-cream.

Answer 4

I love this recipe and it's so easy!

*one 8oz. package cream cheese, softened
*one 8oz. tub cool-whip, thawed
*one tablespoon sugar, more if you desire sweeter
*1/2 can cranberry sauce, more if you want a richer color and flavor (the smooth kind, not whole berry)
*one pre-made graham cracker crust.

Mix the softened cream cheese, cool whip, sugar and cranberry sauce with electric mixer (or by hand but make sure you get all the lumps out, the softer the cream cheese the better). Pour into the crust and chill in the fridge for at least an hour. You can also top it with another tub of cool whip if you want.

Answer 5

Easy and delicious!!!

Linda's Pumpkin Trifle

Yield: 12 Servings

2 cups prepared, crumbled, unfrosted
-spice cake, muffins or
-gingerbread
1 can pumpkin (16 oz)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
2 1/2 cups cold milk
one 4 serving size pkg Instant butterscotch pudding
-mix
2 cups whipping cream
maraschino cherries
-(optional)

Set aside 1/4 c of cake crumbs for top. Divide remaining crumbs into
four portions; sprinkle one portion into the bottom of a trifle bowl
or 3 qt serving bowl. In a large mixing bowl, combine pumpkin,
spices, milk and pudding mixes; mix until smooth. Spoon half into
the serving bowl. Sprinkle with a second portion of crumbs. Whip
cream until stiff; spoon half into bowl. Sprinkle with a third
portion of crumbs. Top with the remaining pumpkin mixture, then last
portion of crumbs and remaining whipped cream. Sprinkle the reserved
crumbs on top, around the edge of the bowl. Place cherries in the
center, if desired. Cover and chill at least 2 hours before serving.

Yield: 12-15 servings
Source: Best of Country Cooking, shared by Linda Meyer, 10/09/96

Answer 6

Pumpkin maple cheesecake (very delicious and hassle-free... even on the waistline!)

3 pkg (8 oz) fat-free cream cheese, at room temperature
2/3 c packed brown sugar
3 lg eggs
1 can (15 oz) pumpkin puree
1/2 c low-fat maple or vanilla yogurt
2 Tbsp all-purpose flour

1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp imitation maple or rum flavoring
1 tsp vanilla extract
1/4 c minced crystallized ginger (garnish)



1. Preheat oven to 350°F. Assemble 9" springform pan and coat with cooking spray.

2. Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring, and vanilla extract.

3. Pour filling into pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run knife around side to loosen. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.

4. When ready to serve, carefully remove side of pan. Cut into wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.

Makes 12 Servings

Per Serving: 150 cal, 11 g pro, 22 g carb, 1.5 g fat, 0.5 g sat fat, 65 mg chol, 1 g fiber, 310 mg sodium

Prep Time: 15 minutes

Cooking Time: 1 hour and 10 minutes

Chilling Time: 4 hours (or up to 3 days)

Answer 7

SUPER-SIMPLE PUMPKIN TIRAMISU

This needs to set up overnight, so start one day ahead.

1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese*
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup rum
2 ounces crushed amaretti cookies*

*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets.

Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.

Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.

To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.

Makes 8 servings.
Bon Appétit

Answer 8

Maybe some pumpkin pie. That is traditional. :) Maybe you could make cookies that look like turkeys, or put a whole bunch of cupcake together to make it look like a turkey on top. Cheesecake is always yummy. Just anything, if he's you're friend then he'll like anything you give him :) good luck!

Answer 9

Pumpkin Cake Roll

This delicious recipe is perfect for entertaining in the fall and winter. The tender cake is complemented perfectly with the fluffy cream cheese filling.

INGREDIENTS:

3 eggs
1 cup sugar
2/3 cup canned solid pack pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups powdered sugar
8 oz. pkg. cream cheese, softened
1/4 cup butter, softened
2-3 Tbsp. heavy cream
1 tsp. vanilla

PREPARATION:

Preheat oven to 375 degrees F. Line a 15x10" jelly roll pan with waxed paper and grease paper. Set aside. In large bowl, beat eggs on high speed for 5 minutes, until light yellow and fluffy. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice and beat until smooth.
Sift flour with baking powder, cinnamon, ginger, nutmeg, and salt. Fold the flour mixture into the pumpkin-egg mixture. Spread cake batter in prepared pan, and bake at 375 degrees for 10-15 minutes, or until cake springs back when lightly touched in center.

Remove cake from oven and carefully loosen edges from the pan with a knife. Immediately turn cake onto a kitchen towel that has been heavily sprinkled with powdered sugar. Roll towel and cake together, starting at short end. Let cool on wire rack.

In medium bowl, combine powdered sugar, softened cream cheese, softened butter, 2 Tbsp. cream, and vanilla, and beat until fluffy. Add more cream if necessary to reach desired spreading consistency. Carefully and gently unroll cake and spread filling over cake. Roll up cake again, using towel to help roll, being careful not to roll towel into cake. Cover cake tightly with plastic wrap and refrigerate until ready to serve.

To garnish cake, top with whipped cream or frozen thawed whipped topping. Drizzle with caramel ice cream syrup and sprinkle with chopped pecans, toasted coconut, or toasted pumpkin seeds.

Serves 8-10

Answer 10

EASY APPLE CRANBERRY RELISH 6 SERVINGS
2- packages stouffers frozen harvest apples,thawed
2- cans whole berry cranberry sauce

PLACE harvest apples in blender, cover. process until coarsley chopped.
COMBINEapples ans cranberry sauce in medium bowl; cover,refrigerate at least 1 hour

DEFROSTharvest apples in microwave on medium (50%) power 6-7 minutes
hope you like it, happy holidays