Thanksgiving dessert?

Question

ok so we need to make a dessert for thanksgiving. i want something very tasty. it will be for about 42 people no cookies please or pies maybe a cake or something please help!

some one else is baking the pies so ha!

Answer 1

Butterscotch Pumpkin Cake

1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided use
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar, (optional)
Preheat oven to 350° F. Grease 12-cup bundt pan.
Microwave 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared bundt pan.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.
For Butterscotch Sauce: Heat 1/3 cup NESTLÉ® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Makes 16 servings.

Butterscotch Sticky Buns

5 tablespoons butter, divided use
2 (8-ounce each) packages refrigerated crescent dinner rolls
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided use
1/2 cup chopped pecans
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons water
1 teaspoon ground cinnamon
Melt 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375°F (190°C) oven.
Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/3 cups morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes or until lightly browned.
Microwave remaining morsels with remaining butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 20 seconds; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in nuts, sugar, lemon juice, water and cinnamon. Pour over hot rolls; return to oven.
Bake for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool in pan on wire rack for 10 minutes; serve warm.
Makes 16 buns.

Answer 2

Pumpkin Roll

For the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
1/2 teaspon vanilla extract

Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

Answer 3

Double Layer Pumpkin Cheesecake
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Answer 4

This is very simple and I make it for the holidays every year with no leftovers.

Cranberry Mousse

1 (6 ounce) package cranberry flavored gelatin
1 cup boiling water
1 (20 ounce) can crushed pineapple
1 (16 ounce) can whole berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups sour cream
1/2 cup chopped pecans

In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl. Chill until set, at least 2 hours.

Serves 20.

You can make a couple of these or supplement with another dessert.

Answer 5

MAKE A TRIFLE EAZY FEEDS CROWDS AND NOT ALOT OF WORK BASICALLY
Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen

: Thanksgiving
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.


CHOCOLATE
3 eggs
1/2 cup (1 stick) butter
1 pound light brown sugar
2 cups self-rising flour
1 tablespoon vanilla extract
2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
1/4 cup sherry
2 cups heavy cream
1/2 cup sugar
Mint sprigs, for garnish

Preheat oven to 375 degrees F.

Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares.

Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondies into chunks, put them back into the glass dish, and sprinkle with sherry. Spoon the pudding over the blondies. Beat the cream with the sugar just until stiff peaks form. Spoon the whipped cream onto the completely cooled trifle. Refrigerate until serving time.

Add mint to garnish.


PLUS U CAN MAKE IT ASHEAD SAVE A BIT OF TIME OUT UR COOKING

Answer 6

this is a great and easy carrot cake recipe:


EASY CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans.
Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.

or

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

Answer 7

Google the recipe for COOKIE SALAD. It is a hit with everyone I know & very easy to make. You can prepare it the night before and put the cookies in before you bring it out. Good Luck!

Answer 8

No pie on Thanksgiving?
You'd be kicked out of my family talking like that.

Answer 9

A cake with autumn leaves decorations, maybe?

Answer 10

You should make a Pumpkin Cheesecake....plenty of recipes online....just google it.

Answer 11

pumpkin cupcakes with cream cheese frosting