What is your favorite Thanksgiving dessert?

[Fig]

I buried this question in a review thread, but I thought I might get more of a response if I made a new thread. What is your favorite Thanksgiving dessert? I usually make the classic pumpkin and pecan pies, and sometimes an apple streusel pie. I'd like to do something a little different this year, at least a variation on the theme. So far I've tried a pumpkin apple streusel cake and pear-cranberry crisp. Both were good but not really for a holiday. I was thinking of trying a pumpkin swirl cheesecake from my Philadelphia cream cheese cheesecake cookbook or the pumpkin pie with gingersnap crust from CL complete. I'm not hung up on pumpkin, but I'd like it to be seasonal. TIA for your help!

Sarah

[Rae]

Sarah -

My two favorites are:

Kentucky Pecan Pie with pecans, chocolate chips and a smidge of bourbon. Yum!

Cranberry Cake with Warm Butter Sauce. I had this one in a restaurant last year. The restaurant wouldn't give me the recipe but I searched the web until I found one that is close. The cake is actually pretty healthy, it's the sauce that is the downfall. Heavenly though!

I don't have the recipes with me but could post either tomorrow if you are interested.

Hmmmmm... I don't know if that bag of cranberries I bought is going to make it to Thanksgiving afterall. I might have to make a "trial cake" this weekend. ;-)

Good luck with your search!

[tbb113]

I like pumpkin pie. The last few years I've been buying a WONDERFUL pumpkin mousse cake from Trader Joes, but after 4 or 5 years, its worn out is "WOW" factor. Must be time to search for something new :D

[Linda in MO]

There are a few pumpkin desserts on this old thread...
http://community.cookinglight.com/showthread.php?threadid=16889&highlight=pumpkin+pie

Here's my traditional pumpkin pie recipe--Pumpkin Pie with Toffee-Walnut Topping from Bon Appetit...
http://community.cookinglight.com/showthread.php?threadid=17146&highlight=pumpkin+pie

This would make a wonderful Thanksgiving dessert. I haven't made this in a long time, but I think the butter could easily be reduced in the sauce. Don't omit it completely though. I would probably double the vanilla next time also.

* Exported from MasterCook *

Warm Cranberry "Pie"

Recipe By : Chicken Soup for the Soul Cookbook pg.123
Serving Size : 0 Preparation Time :0:00
Categories : Cake or Pie , Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup cold whole milk
1 Tablespoon melted butter
2 1/2 cups raw whole cranberries
1/2 cup chopped walnuts -- optional
Sauce:
1 cup sugar
1/2 cup butter -- (1 stick)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

To make the pie; in a large mixing bowl combine the flour; sugar and baking powder.

Stir in the milk, melted butter, cranberries, and walnuts. Mix well and transfer to 2 ungreased 9-inch pie pans.

Bake for 30 minutes.

To make the sauce, in a small saucepan combine the sugar, butter and evaporated milk. Bring to a boil and simmer for about 3 minutes, until sugar dissolves. Remove from the heat and stir in vanilla. Pour the sauce over the two pies. OR pour the sauce over indivdual servings.

Cut in wedges and serve hot.

Yield: 2 "pies"

NOTES : This is really more cake-like. It seems like a lot of sauce, but that's what makes it so good. I cut the recipe in half and made one pie. It's still good the next day warmed up in the microwave. This was a bit sweet, so I think you could cut back on the sugar in the sauce a little. I sprayed my pan with butter Pam, but I'm not sure it was necessary.

[imloulou]

Originally posted by Rae
Sarah -

My two favorites are:

Kentucky Pecan Pie with pecans, chocolate chips and a smidge of bourbon. Yum!

I don't have the recipes with me but could post either tomorrow if you are interested.

Hi Rae!
I would love the recipe for the Kentucky Pecan Pie. I was trying to think of something to make for Thanksgiving that is different from the traditional Pecan Pie but still very Thanksgiving-y. It sounds YUMMY!

[Grace]

While I myself like traditional pumpkin pie (as does DH), I also like making tarts at thanksgiving. Here are a few options from Cooking Light over the years, and Martha Stewart's site probably has a whole bunch too. Let me know if you would like me to post any of them for you:

Sweet Potato Streusel Tart
Apple And Walnut Cream Tart
Apricot-Cranberry Tarts
Brandied Sweet Potato Tarts
Cranberry Orange Tart
Cream Cheese Cranberry Tart
Pumpkin Creme Brulee Tart
Pumpkin Swirl Cheesecake Tart
Sweet Potato Tart with Pecan Crust
Sweet Potato Bourbon Tart

[krispy spo]

I'm not much of a pie fan, nor am I good at making them, so I am planning to make the Apple and Cranberry Crisp with Ginger Pecan Topping from the November BA for Thanksgiving. I am still deciding on one more dessert and if I have time to taste test before Thanksgiving, I may make one of these 2 from the same issue: Maple Pecan Pie orPumpkin Cheesecake with Gingersnap Crust. If anyone has made either of these I would love a review.

Grace, if you don't mind posting I would love the recipes for the pumpkin creme brulee tart and the pumpkin cheesecake swirl tart and your reviews if you have made either.

[kjh01]

Well, we usually have some sort of a fruit pie (apple or cherry are the big ones), pumpkin pie, and Indian Pudding. That is a great choice for something different, especially when served warm with whipped cream. :)

[cangoss]

My absolute favorite is pumpkin pie with a gingersnap crust. My mom knows to buy two bags of gingersnaps because my sister, dad, and I have a tradition of digging into them the night before.

[TerriS]

Apple pie and pumpkin pie are the standbys in my family. DHs family also does pecan pie. Last year I kicked it up a bit and made a pumpkin cheesecake with gingersnap crust (I think the recipe was from the Food Network.) That was pretty fabulous.

[colleency]

Pumpkin Pie and Kahlua Pecan Pie. Yum!

We also eat "red stuff," but more as a side dish. It's a cranberry jello dish that DH has had since he was a kid. He must have given it that name. :rolleyes:

[Fig]

Wow! Great suggestions! There are so many I'd like to try... how many days left until Thanksgiving???

Rae, I second the request for the Kentucky pecan pie - FIL is from Tennessee and that sounds right up his alley. Actually I'd love the cranberry cake recipe too if it's not too much trouble to post both!

Linda in MO - thanks for the link to the pumpkin thread - looks like there's some great stuff in there. Also, for the cranberry pie recipe, is that something I could make ahead of time or would it really need to be fresh to be good (thinking particularly of the sauce)?

Grace, could you also post the cream cheese cranberry tart if you have it handy? Thanks! I have never made a tart but it sounds like it would be perfect for a change of pace, looking forward to seeing the pumpkin recipes too.

The pumpkin swirl cheesecake I'm going to try has a gingersnap-pecan crust - sounds similar to recipes that others have enjoyed, so I'm excited to try it. I bought a big bag of gingersnaps this weekend so I am good to go! Krispy spo - if you try the BA cheesecake be sure to post a review, I'm curious to see how it compares to the recipe I have.

Thanks for all the great suggestions!

Sarah

[little_bopeep]

We're not big on pumpkin pie at our house... in fact, we prefer sweet potato pie. I'll probably make one of those this year, and maybe the Kentucky pecan pie. But our new fav holiday dessert is the Chocolate Eclair Cake. It's just too good for words. :cool: :cool:

[Grace]

Here are your recipes, fig and krispy spo:


CookWare(tm) from Cooking Light(r)

Pumpkin Creme Brulee Tart

SOURCE: Cooking Light YEAR: Nov/Dec 95 PAGE: 146

INGREDIENTS FOR 8 SERVINGS:
1 cup all-purpose flour, divided
3-1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Vegetable cooking spray
1 cup unsweetened canned pumpkin
1 cup whole milk
1/3 cup sugar
3/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon butter-flavored extract
Dash of salt
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/4 cup firmly packed brown sugar

INSTRUCTIONS:
Combine 1/4 cup flour and ice water, stirring with a wire whisk until
well-blended; set aside. Combine remaining flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 10-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap. ***** the bottom and sides of dough with a fork, and bake at 400 degrees for 15 minutes. Let cool on a wire rack.

Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a bowl; stir well with a wire whisk. Pour into prepared crust; bake at 350 degrees for 40 minutes or until filling is almost set. Let cool 30 minutes on a wire rack; cover loosely, and chill at least 4 hours.

Uncover and press the brown sugar through a small wire sieve onto filling. Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar is bubbly. Serve immediately. Yield: 8 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 207 (29% from fat); PROTEIN 5.4g; FAT 6.6g (sat 2.3g, mono 2g, poly 1.8g); CARB 31.4g; FIBER 1.7g; CHOL 60mg; IRON 1.5mg; SODIUM 125mg; CALC 61mg


CookWare(tm) from Cooking Light(r)

Pumpkin-Swirl Cheesecake Tart

SOURCE: Cooking Light YEAR: November 1998 PAGE: 186

INGREDIENTS FOR 8 SERVINGS:
1 (9-inch) Pastry Crust
3/4 cup fat-free sweetened condensed milk, divided
1 (8-ounce) block fat-free cream cheese, softened
4 ounces block-style 1/3-less-fat cream cheese, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large eggs, divided
1 large egg white
2/3 cup canned unsweetened pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

INSTRUCTIONS:
1. Prepare and bake the Pastry Crust (see "Pastry Crust November 1998" or page 108 of November issue) in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack.

2. Preheat oven to 300 degrees.

3. Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth. Add vanilla, salt, 1 egg, and egg white; beat until combined. Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.

4. Pour remaining cream cheese mixture into prepared crust. Pour pumpkin mixture over cream cheese mixture; swirl together using a knife. Bake at 300 degrees for 50 minutes. Turn oven off; cool tart in closed oven 45 minutes. Remove from oven; cool completely on a wire rack. Cover; chill. Yield: 8 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 280 (32% from fat); FAT 10.1g (sat 3.9g, mono 3.2g, poly 1.9g); PROTEIN 11.4g; CARB 33.5g; FIBER 1.3g; CHOL 72mg; IRON 1.2mg; SODIUM 427mg; CALC 182mg



CookWare(tm) from Cooking Light(r)

Cream Cheese-Cranberry Tart

SOURCE: Cooking Light YEAR: Nov/Dec 1993 PAGE: 138

INGREDIENTS FOR 12 SERVINGS:
1-1/4 cups all purpose flour
1/8 tsp. salt
1/4 cup margarine, cut into 4 pieces and chilled
2 to 3 Tblsp. ice water
2/3 cup 1% low fat cottage cheese
1/3 cup light cream cheese
1/4 cup sugar
1 egg
3 cups fresh cranberries
2/3 cup sugar
1/4 cup water
1 tblsp. cornstarch
2 tblsp. unsweetened orange juice
1 tsp. grated orange rind

INSTRUCTIONS:
Position knife blade in food processor bowl; add flour and salt. Process, pulsing 2 to 3 times, until combined. Add margarine, pulsing 6 to 8 times or until mixture resembles coarse meal. With processor running, slowly add ice water through food chute, processing just until combined (do not form a ball).


Gently press mixture into a 4-inch circle on heavy duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle; place in frezzer 5 minutes or until plastic wrap can be easily removed. Remove bottom sheet of plastic wrap; fit dough into an 11-inch round tart pan, and remove top sheet of plastic wrap. Poke bottom of pastry with a fork. Bake at 375º for 15 minutes; cool completely on a wire rack.

Place cottage cheese in container of an electric blender; cover and process until smooth. Add cream cheese, 1/4 cup sugar, and egg; cover and process until smooth. Pour mixture into pastry shell. Bake at 350º for 30 minutes or until knife inserted near center comes out clean. Cool completely on wire rack.

Combine cranberries and next 5 ingredients in saucepan and stir well. Bring to a boil, and cook 1 minute, stirring consantly. Remove from heat, and let cool. Spoon mixture over cream cheese filling. Cover and chill.

Yield: 12 servings

NUTRITIONAL INFORMATION:
Calories 185 (27% from fat) Fat 5.6g

[Linda in MO]

Originally posted by Fig
Linda in MO - thanks for the link to the pumpkin thread - looks like there's some great stuff in there. Also, for the cranberry pie recipe, is that something I could make ahead of time or would it really need to be fresh to be good (thinking particularly of the sauce)?

Yes, I think you could make it 2 or 3 days ahead. When I made it, I just poured the sauce over the whole thing. I refrigerated the leftovers and just warmed up the leftovers in the fridge. You might want to keep the "pie" and sauce separate though and just warm everything up just before serving. Just be aware that the butter will probably rise to the top of the sauce after it gets cold. It will be fine, just stir the butter back in a warm it up. It's really good!

[bobmark226]

My Aunt Jean's dense cranberry-raisin pie with the lattice-work crust, lost to the ages. :(

BOB

[Chocolate Rose]

Dessert has never been a big part of our Thanksgiving. I think everyone ends up so full after dinner that it just doesn't get highlighted. But, my sister has been in charge of Thanksgiving dessert for probably the last 20 years. She always makes pumpkin pie and fudge pecan pie.

One year my dh and I were supposed to have Thanksgiving at my inlaws and I was in charge of dessert.:D Since I am not a big pie fan (especially don't care for pumpkin pie) I made a Dark Chocolate and Pumpkin Cheesecake. YUM!

[AmyO26]

Ohh...The Warm Cranberry Pie that Linda in MO posted is delicious. I made that a few years ago at Christmas, and it was a big hit. It's more like a cake, than a pie though (at least in my opinion), but it is very, very good!
Amy

[Linda in MO]

Originally posted by AmyO26
It's more like a cake, than a pie though (at least in my opinion), but it is very, very good!
Amy

Oh, I definitely agree. I guess it's called a pie because you bake it in a pie plate.

[Vicanddi]

My favorite dessert on Turkey day is either the classic pumpkin pie or pecan pie. There is always much more than that around, though, so I have to take a little bite of each. Last year we had a pumpkin cheesecake that was just wonderful!

Grace, could you post the cranberry orange tart? Sounds yummy! Thanks!

[pschambers]

When they can be found my family likes black raspberry pie. So good. The black raspberries are hard to find anymore. I used to buy them fresh at the beginning of the season and freeze some for the holidays but my produce market can no longer get them.

Patti

[MISSINDI]

Rae - can you post the Cranberry Cake recipe? Sounds delish! Looking for a few more to add to the table this year.

I usually make the traditional Pumpkin, Pecan, etc. But I have a new Pumpkin Praline cake recipe that is delicious, and I think might kick out the traditional pumpkin pie recipe. It's pumpkin topped with a buttery cake type topping with nuts -- yum. Brought it to the office awhile back, and it became a favorite and is rumored to be on many new Thanksgiving tables this year.

Great thread!

[Linda in MO]

Originally posted by AmyO26
It's more like a cake, than a pie though (at least in my opinion), but it is very, very good!
Amy

Oh, I definitely agree. I guess it's called a pie because you bake it in a pie plate and serve it in wedges.

[Linda in MO]

Originally posted by MISSINDI
But I have a new Pumpkin Praline cake recipe that is delicious, and I think might kick out the traditional pumpkin pie recipe. It's pumpkin topped with a buttery cake type topping with nuts -- yum.

That's sounds delicious! Could you please post the recipe?

[bakerbruce]

My favorite is simple pumpkin pie with home made whipped cream.

There's something about the texture of the pumpkin, together with it's sweetness, that makes for a great dessert. And, moderately sweetened whipped cream gives another dimension to the pumpkin.

While we are on the subject of pumpkins, has anyone else tried pumpkin pancakes? I don't have a recipe but a small local diner made them to order. All I remember from the owner is that he added canned pumpkin to his basic pancake mix. The results were fabulous, especially when combined with the butter and maple syrup topping. Perhaps someone has a recipe they can share.

[sharris315]

Imloulou, here is one version of Derby Pie...


Kentucky Derby Museum Pie

This is from the Kentucky Derby Museum Cookbook.
It is similar to the original Derby Pie (registered trademark,so every version has a slightly different name)...it really is
from "Louavul"! (The native pronunciation of
Louisville)

1 stick butter
1 c. sugar
2 eggs, beaten
1/2 c. flour
pinch of salt
2 T. Kentucky Bourbon (or 1 t. vanilla)
1 c. chopped pecans
1 c. chocolate chips
1 9-inch pie shell, partially baked

Preheat oven to 350 F. Cream butter and sugar.
Add beaten eggs, flour, salt, and Kentucky
Bourbon (or vanilla). Add chocolate chips and
nuts. Stir well. Pour into partially baked pie
shell and bake for 30 minutes, or until center
is set. Serve with whipped cream or vanilla ice cream.

Shar

[Kayaksoup]

Honey ginger pumpkin pie

[Kayla]

Originally posted by Grace
...Let me know if you would like me to post any of them for you...

Cranberry Orange Tart

Hi, Grace :)

I would forever be indebted to you if you could post me this recipe ;) (well... at least I'd really appreciate it and be very thankful).

Thanks!
Kayla

[golden1225]

Mmmm - lots of yummy recipes posted here that I must try!
My favorite Thanksgiving dessert, and one I often requested instead of birthday cake for years, is my mom's Cranberry Ice Cream Pie.


Cranberry Ice Cream Pie

1 can whole berry cranberry sauce
1/2 gallon good quality vanilla ice cream, softened
Gingersnap cookies
Melted butter

Crush gingersnaps and mix with melted butter; press into pie pan.

Reserve about 1/4 to 1/3 c. cranberry sauce. Mix softened ice cream and remaining cranberry sauce; spoon into crust. Carefully spread reserved sauce on top.

Place in freezer overnight.

Take out of freezer 30 minutes before serving to soften a bit.

Yum!!!

Lynne
:)

[Grace]

Here you go, Kayla - it's from last year's November issue:

CookWare(tm) from Cooking Light(r)

Cranberry-Orange Tart

SOURCE: Cooking Light YEAR: November 2002 PAGE: 179

INGREDIENTS FOR 10 SERVINGS:
Crust:
1-1/2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup ice water
Cooking spray
Filling:
1/3 cup orange juice
2-1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
2 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind
1 (12-ounce) package fresh cranberries

INSTRUCTIONS:
1. Preheat oven to 425 degrees.

2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.

4. Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

5. Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.

6. To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.

7. Bake at 425 degrees for 20 minutes. Reduce oven temperature to 350 degrees (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack. Yield: 10 servings.

NUTRITIONAL INFORMATION:
CALORIES 274 (27% from fat); FAT 8.2g (sat 4.4g, mono 2.2g, poly 1.1g); PROTEIN 2.5g; CARB 49.4g; FIBER 2.2g; CHOL 19mg; IRON 1.1mg; SODIUM 105mg; CALC 14mg

[kscm23]

The Cranberry - Orange Tart is wonderful. I made it last year for Thanksgiving...perhaps again this year.

[menat]

Our favourites: Buttermilk Pie,(old recipe, unknown origin) flaky, golden & light as a feather and the Cranberry Phyllo Tart (with amaretto & chocolate), which I believe is an old CL recipe :o

[MISSINDI]

Originally posted by Linda in MO


That's sounds delicious! Could you please post the recipe?

Absolutely! Here it is. Let me know how you like it. If you give it a test run, it's especially yummy warm with vanilla bean ice cream. Guess you know what I'm making this weekend... :D

Praline Pumpkin Dessert
Prep: 10 min (gotta love that!) Bake: 1 hr

1 can (15 ounces) canned pumpkin (NOT pumpkin pie mix)
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package Betty Crocker SuperMoist white cake mix
1-1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted

1. Heat oven to 350. Grease rectangular pan, 13x9x2 inches. Mix pumpkin, milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan.

2. Sprinkle cake mix (dry) over pumpkin mixture. Sprinkle with pecans. Pour melted margarine over top.

3. Bake uncovered 50 to 60 minutes or until knife inserted in center of dessert comes out clean.

12 servings

Enjoy!

[HUNGRY!]

I like the classics at Thanksgiving- pumpkin pie, apple pie, and squash pie. Although, as someone else said, dessert is notthe star on this day and is deffinately outshined by the meal.

[badunnin]

Sweet potato pie and pecan pie in my family. We are (much to my dismay) traditionalists.

[Wendy w]

My friend brought a sweet potato pie to Thanksgiving 2 years ago and it was to die for! I have always loved pumpkin but if I have to choose between either, it has to be sweet potato. I usually will have a sliver of that along w/a sliver of my 2nd fav: pecan!

[Linda in MO]

Originally posted by MISSINDI
Absolutely! Here it is. Let me know how you like it. If you give it a test run, it's especially yummy warm with vanilla bean ice cream. Guess you know what I'm making this weekend... :D

Praline Pumpkin Dessert


Thanks for posting. Looks good! I've made something that is kinda-sorta similar to yours and it was very good...

* Exported from MasterCook *

Favorite Pumpkin Dessert

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 -18.25 oz. box yellow cake mix -- (reserve 1 cup for topping)
1/2 cup butter -- melted
1 egg -- lightly beaten
Filling:
2 -15 oz. cans pumpkin puree -- not pie filling
2 eggs -- beaten
2/3 cup milk or evaporated milk
1/2 cup light brown sugar -- packed
2 1/2 to 3 teaspoons pumpkin pie spice
Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter

Preheat oven to 350 degrees. Reserve 1 cup of cake mix for the topping. Combine crust ingredients together and press into a 9x13 pan.

In a bowl, mix filling ingredients together. Pour over crust.

For topping, mix reserved cake mix, sugar, and cinnamon together. Cut in butter. Sprinkle over filling.

Bake for 45 to 55 minutes. Take out and let cool.

Chill until serving time. Cut into squares and erve with Cool Whip or whipped cream.

[imloulou]

Originally posted by sharris315
Imloulou, here is one version of Derby Pie...


Kentucky Derby Museum Pie

This is from the Kentucky Derby Museum Cookbook.
It is similar to the original Derby Pie (registered trademark,so every version has a slightly different name)...it really is
from "Louavul"! (The native pronunciation of
Louisville)


Thanks for posting that recipe Shar...that sounds yummy!

[Dyanne]

I always love the traditional pumpkin pie and pecan pie, but last year I made the cranberry quick bread from CL and it was fabulous. I served it with (if memory serves) ginger ice cream from the store, fresh strawberries, and some whipped cream from a can (kid favorite).

In years past, however, when I had more time and no kids, I would make a fabulous dessert called "Harvest Pumpkin Cheesecake." It's from one of my two DIFFERENT hardcover cookbooks from Philadelphia Cream Cheese. The OTHER book has my very most favorite cookie recipe in the whole world -- cream cheese sugar cookies. They're sweet, tart, soft but firm, and are totally addictive.

Basically HPC is just (just!)

- a double-thick graham cracker crust (I use the cinnamon kind for extra flavor, and the "double" is my own doing)
- the bottom half of a normal cheesecake
- the top half of a nicely spiced pumpkin pie.

Somehow the combo is magical. If I get a chance soon I'll post it. I'm kinda lazy about posting recipes, though, so if you really want it, you might want to remind me!

Dyanne

[Linda in MO]

Originally posted by Dyanne
The OTHER book has my very most favorite cookie recipe in the whole world -- cream cheese sugar cookies. They're sweet, tart, soft but firm, and are totally addictive.


Dyanne, is this your cookie recipe?

Cream Cheese Sugar Cookies

1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

1 In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

2 Preheat oven to 375 degrees F (190 degrees C).

3 On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

4 Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

[TLee4]

Originally posted by Dyanne


Somehow the combo is magical. If I get a chance soon I'll post it. I'm kinda lazy about posting recipes, though, so if you really want it, you might want to remind me!


I WANT IT!

Thanks!
Terri

[ChristineB]

Ditto!!!

Christine