what kind of dessert can i do for a holiday? like thanksgiving?

Question

IF YOU TELL ME WHAT KIND OF DESSERT CAN YOU GIVE ME THE INGERDIANTS *MISSPELED I THINK*

PLEASE AND THANK YOU!!!

Answer 1

Can't go wrong with pumpkin pie!!!

Easy Pumpkin Pie

2 eggs
16 ounces pumpkin, canned
3/4 cup sugar
2 teaspoons cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cloves, ground
12 ounces evaporated skim milk
pie shells for two 9-inch pies, graham cracker crumb or pastry, unbaked

Preheat oven to 425°. Mix eggs with pumpkin, sugar, cinnamon, ginger, cloves, and evaporated milk; blend well. Pour filling into crust and bake 10 minutes. Reduce heat to 350 and bake 40 to 45 minutes longer or until knife inserted in center comes out clean.
Garnish with Dream Whip or other light whipped topping.
Per serving (filling only): 0.01 g fat, 142 calories, 5.3 g protein, 0.4 mg cholesterol, 34 g. carbohydrate, 60.5 mg. sodium, 0% calories from fat

Recipe adapted from "Butter Busters - The Cookbook," from the files of L. Shogren.

Answer 2

I have two of my favorites for you...one the link is below the other is a favorite of my family.

Pumpkin Roll

3 eggs
2/3c cooked pumpkin
3/4 c flour
2tsp cinnamon
1c chopped nuts
1c sugar
1tsp lemon juice
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt

Filling:
1c powered sugar
4 Tbsp butter
8 oz cream cheese
1tsp vanilla

Beat eggs on high speed for 5 minutes. Gradually add sugar and beat until smooth. Stir in pumpkin and lemon juice. Fold flour, baking powder, spices and salt into the mixture. Spread in a greased and floured 15 x 10 x 1 inch pan. Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together. Cook for an hour or so. Unroll and spread filling on cake. Roll up again without towel. Chill before serving. Freezes well. To make filling soften cream cheese and butter. Combine and spread.


Carmel Chocolate Trifle

1 package (9 oz) devil's food cake mix
2 packages (3.9 oz each) instant chocolate
pudding mix
1 carton (12oz) frozen whipped topping, thawed
1 jar (12-14 oz) carmel ice cream topping
1 package (7-1/2 or 8 oz) English toffee bits or
almond brickle chips

Make cake as box instructs you normally in 8 inch pan( square baking pan). Cool. Prepare pudding as normally would.
Cut cake into 1-1/2 inch cubes, place half the cubes in a 3 quart glass bowl, lightly press down to fill the gaps. Top with half the whipped topping, 1/2 of the pudding,1/2 carmel topping and 1/2 toffee bits or almond chips. Repeat the lawyers from . Cover and refrigerate until served.

LL.

Answer 3

One of the easiest is to buy Pumpkin pie mix in a can. It's not very expensive and easy to find. It gives instructions on the back. I think it requires 2 eggs and 1 small can of evaporated milk. Pour that into a store bought pie shell. Bake accordingly and you have 2 wonderful Thanksgiving desserts. Easy and fast. Good luck dear.

Don't buy just "pumpkin" in a can. You can buy prepared Pumpkin Pie Mix. It's easier.

Answer 4

try some pumpkin spice cookies-1/2 cup shortening,1 tsp.baking powder,1/2 tsp.salt,1cup pumkin, 1 tsp.cinnamon,1/2 tsp nutmeg,1 cup white sugar,1 tsp.baking soda,2 cups all purpose flour, 1 tsp. vanilla. Drop by teaspoon on gresed cookie sheet. Bake 10-12 minutes at 375'.
or try a pumpkin chiffon pie which is pretty easy and great.
Pumpkin Chiffon Pie
1- unbaked 10 inch pie crust
1-can(16 oz pumpkin)
3-lg eggs-separated
3/4 cup lightly packed light brown sugar
1-TBS cornstarch
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 tsp ground cinnamon
1 1/4 cups milk, scalded
1/4 cup white sugar-beat in with egg whites.
put the unbaked pie shell in a pre-heated 350'oven for 5 min,or until dough puffs up.(do not fully bake it)Remove from oven.put the pumpkin in a lg mixing bowl,beat in the egg yolks,brown sugar,cornstarch,salt,spices.Gradually stir in the scalded milk,mix until blended,whip the egg whites with the sugar in a mixing bowl until stiff,then add it to the pumpkin mixture.Pour in the pie shell and bake in a pre-heated 400'oven for 10 minutes, then REDUCE heat to 350' and continue baking for 35-40 minutes longer or until the center does not shake when pie is jiggled.
HOPE THIS HELPS-THESE ARE TWO OF MY FAVORITES.

Answer 5

A triffle is really easy, really nice to look at and tastes great.

1 deep clear bowl
1 or 2 packages of premade pound cake. Cut like bread or into bigger then bite size chunks
frozen fruits and berries thawed
pudding of a matching flavor.


Make layers in the clear bowl start with the cake, then pudding, then fruit, and again until the bowl if full. Top with wipped cream. Yummy!

Answer 6

BREAD PUDDING WITH SPICED RUM SAUCE

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 1-pound loaf cinnamon challah or cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisins
Spiced Rum Sauce




Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

Makes 12 servings.

Answer 7

Since there's so much work involved in preparing Thanksgiving dinner give yourself a break by going easy on dessert. My favourite is a bakery purchased tart of excellent quality (i get one made with raspberry and almonds) and serve it with a complimenary ice cream (my tart gets served with praline ice cream) Fresh fruit is a nice addition for those who have made absolute pigs of themselves on the main courses.

Answer 8

pineapple cheesecake..most people have never tried this and i think its one of the best desserts ever mad eit just melts in your mouth and who doesnt like cheesecake....the family will love this. if you dont want to make you might be able to buy one?

1 cup finely crushed NILLA Wafers

3 Tbsp. butter or margarine, melted

1/2 tsp. ground cinnamon

1 envelope KNOX Unflavored Gelatine

1 can (8 oz.) crushed pineapple, drained, liquid reserved

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.

SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.

ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.



this will be delicious,

Answer 9

Bannana Pudding, yum.

http://www.texascooking.com/features/apr99bestbanana.htm

Answer 10

Chocolate Chip Cheesecake. This is the best and I've made numerous using this recipe:

http://allrecipes.com/Recipe/Chocolate-Chip-Cheesecake-I/Detail.aspx