need the best dessert for thanksgiving any ideas.please give receipes?

Question

want to impress everyone on thanksgiving.

Answer 1

EASY Apple Cobbler

INGREDIENTS:
2 or 3 large cans apple pie filling
1 box white cake mix
dry quick oats
2 sticks butter or margarine
cinammon

DIRECTIONS:
1. Pour the pie filling in the bottom of a cake pan to cover it.
2. Cover with quick oats (i don't measure, just as much as you like)
3. Then pour dry cake mix over oats and add some cinammon.
4. Slice the butter of in little squares to cover most of the pan
5. Bake at 350 degrees for about 30-45 minutes, until golden brown.

Answer 2

1

Answer 3

Caramel Apple Cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Answer 4

How good of a baker are you?

Simple apple pie seems always to be a winner. I have even fudged a little and bought the ready crust you just have to put into a pie pan. I make the pie filling fresh however. I choose at least 2 kinds of apples one tart and one sweet. Like a granny smith and a golden delicious apple. 2 pounds should do it. I soak about 1/4 cup raisin in dark rum. Then I peal and slice the apples. I melt sweet butter in a pan and ad the sliced apples, I saute them slightly and ad cinnamon and sugar to taste, a teaspoon vanilla and at the end I ad the squeezed out raisins. I let the mixture cool a little and then spoon into the pie dish. The I top it with the second layer of dough and make thin cuts into the crust so it can vent out wile baking. I brush the top with an egg wash. ( egg with a little water) and bake the whole thing till golden brown at about 375.

Fresh pie fillings are rare in our days and you will impress anyone who has not tasted one for a wile. You just can't beat it.

Answer 5

Wisconsin Cranberry Pie

Pastry for double crust pie
3 cups Halved cranberries
1/2 cup Water
1 3/4 cups Sugar
5 tablespoons Flour
1/4 teaspoon Salt
1/2 teaspoon Almond extract
2 tablespoons Butter

Prepare pastry for pie.
In saucepan add cranberries and water and bring to the boiling point.Mix dry ingredients and slowly add to cranberry mixture. cook on low heat until mixture thickens. Remove from heat and add extract.
Cool filling completely. Pour into 9 inch pastry lined pan. Dot with the butter. Add top crust as a lattice crust or as a whole top crust, crimping edges and pricking top in several places.
Bake in 425 oven for 35 to 40 minutes or crust light golden.
Serve room temperature or cold with ice cream or whipped cream. A no nonsense delicious cranberry pie.

Answer 6

Semolina dessert

Main:
1 cup semolina flour
125 ml unsalted butter
2 tbsp pine nuts

Syrup:
1 cup sugar
1 cup water
1 cup milk

Cook the main ingredients on medium-low heat until golden brown in a large pot, constantly stirring. In another pot, mix the syrup ingredients until boiled. Pour the syrup very slowly into the pot with the semolina while stirring with a long wooden spoon. The mixture will be bubbly and will spit so be careful. Stir until the mixture leaves sides of the pot (it will become doughy), this shouldn't take more than a couple minutes.

Then place away from heat with the lid on, wait for 5 minutes and put in a bowl, levelled. When cooled, put it on a flat plate upside down. Serve in slices. You can put some chocolate sauce on top, if you like.

Answer 7

CRANBERRY SQUARES

2 cans whole cranberry sauce
2 tablespoons frozen orange juice concentrate
1/2 teaspoon cinnamon
1 1/4 teaspoons nutmeg
1/2 cup butter
1 cup dark brown sugar, packed
1 teaspoon vanilla
1 tablespoon rum (optional)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups rolled oats
3/4 cup walnuts or pecans, finely chopped (optional)

Stir together cranberry sauce, orange concentrate, cinnamon and nutmeg.
In a mixing bowl, cream butter and sugar until light. Add vanilla. Stir together flour, baking powder and salt. Gradually add to creamed mixture; add rolled oats. Mixture will be thick.

Pat half of mixture into a greased and floured 9x13 inch baking pan. Spoon cranberry sauce filling evenly over top. Crumble remaining crust over the cranberry sauce, to cover.

Bake at 350°F for 25-30 minutes, or until crust is golden brown. Cut into 12 squares.

Allow to cool for 5 minutes, then run a butter knife along the side of the pan and remove cake from pan.

Topping Suggestions: Combine 1/2 cup sour cream with 1 teaspoon freshly grated orange rind and serve cake with a dollop on top. Or, simply top with whipped cream flavored with rum and a teaspoon of sugar or frozen orange concentrate.

Answer 8

Pumpkin Gingerbread Trifle
Paula Deen recently made this one on her show. I tried it last year
for the first time, think I got the recipe from a friend,and it's now
on our (must have for thanksgiving list) Absolutely heavenly. Sue

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix or
butterscotch pudding mix(both are great, made it 3 times last year
and tried both ways)
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, (paula uses)(I love it with them, or toffee bits
sprinkled between the layers and on top)


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 or toffee bits, or maybe both, if desired. Refrigerate
overnight. Trifle can be layered in a punch bowl.

Answer 9

Pumpkin Crunch--Easy and soooo Great! Everyone always loves this


Pumpkin Crunch

1 box yellow cake mix
1 large can pumpkin
1 large can Carnation evaporated milk
3 eggs
2 sticks of butter or 1 c margarine
1 cup sugar
1 t cinnamon
1 c chopped nuts

Melt butter in saucepan. In another bowl, mix pumpkin, milk, eggs, sugar, and cinnamon. Spray 9 x 13 pan. Put in mixture. Sprinkle cake mix over mixture and pat down. Sprinkle on nuts. Drizzle butter. Bake 1 hour at 350.

Answer 10

Gingerbread Pumpkin Cheesecake with Cookie Crust

CRUST


1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)


1/4 cup granulated sugar


3 tablespoons butter or margarine, melted


CHEESECAKE


3 pkgs. (8 oz. each) cream cheese, at room temperature


3/4 cup granulated sugar


1/4 cup packed light brown sugar


1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin


2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer


2 large eggs


2 tablespoons cornstarch


1/4 teaspoon ground cloves

TOPPING


1 container (16 oz.) sour cream, at room temperature


1/4 cup granulated sugar


1 teaspoon vanilla extract

PREHEAT oven to 350° F. Lightly grease 9-inch springform pan.

FOR CRUST:
COMBINE cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Freeze for 5 minutes.

FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, Coffee-mate and eggs. Add cornstarch and cloves; beat well. Pour into crust.

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake.

BAKE for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of pan.

NOTE: Try substituting Cinnamon Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee Creamer.

Serving Size: 16