ISO: Thanksgiving fruit dessert

[danikwal]

I am making a pecan pie that was on the BB and vanilla dreams from King Arthur flour- I am very excited that I got my baker's ammonia in the mail yesterday.

I would also like to make something with fruit. Maybe a fruit salad ro a fruit compote....any good suggestions out there?

[haley17]

I am making the apple cranberry crumble from CL (last year I believe). I made it last year and it was a huge hit and requested this year. It helps that it is such an easy recipe.

[danikwal]

Thanks Haley

Quick question- the CL website has a Cranberry and Apple Crumble and a Cranberry-Apple Crumble. recipes do differ, do you remember which one it was?

[Linda in MO]

I make this every year and it goes over well. My kids really love it. We eat it as a "side" though and not dessert. :)

Linda's Apple Waldorf Salad

4-5 diced unpeeled red and green apples (Gala and Crispin are a good combo--I like to use atleast 2 or 3 varieties), 2 cups halved red grapes, a large can of pineapple tidbits (pour the juice over the apples and toss then drain to keep them from turning brown), about 1/2 to 3/4 cup finely diced celery (I like to use the tender inner ribs), about 1/2 cup chopped toasted walnuts, and dried cranberries and/or dried cherries to taste. Dress with lightly sweetened real whipped cream (about 1/2 pint whipping cream with 1 T. sugar and a splash of pure vanilla whipped).

[Linda in MO]

I just got done making this. I cut the recipe in half to make one "pie". I will rewarm it tomorrow.

* Exported from MasterCook *

Warm Cranberry Pie w/ Vanilla Butter Sauce

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
Vanilla Butter Sauce:
6 T. butter (no substitutes)
3/4 cup sugar
3/4 cup evaporated milk
2 t. 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.

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. I sprayed my pan with butter Pam, but I'm not sure it was necessary.

[Canice]

I'm making this - yum!

Pear-Ginger Crisp

Filling:
5 pounds Bartlett or Anjou pears, peeled, cored and sliced in 1/2 inch thickness
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons orange juice
2 teaspoons lemon juice
3/4 cup sugar (I used about 1/2 cup)
1-1/2 teaspoon ground ginger
1 teaspoon nutmeg

Crisp topping:
1-1/2 cups flour
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 cup oatmeal
8 ounces unsalted butter, cold

Prepare the topping by placing the first four ingredients in food processor. Cut in the cold butter. Remove the mixture from the processor and mix in the oats. Set the mixture aside in the refrigerator. (You can make the topping up to a week ahead of time and place in a ziplock plastic bag in the freezer or 2 days ahead and place in bag in the refrigerator.

Butter 9x11 pan. Preheat oven to 400F. Prepare fruit and toss with the remaining filling ingredients. Place in prepared pan and top with topping. Gently press topping onto fruit.

Bake in 400 degree oven for 20 minutes, then lower oven to 375 and continue baking approximately 15-25 minutes longer; the characteristics of doneness are golden brown topping and the fruit juices should be thickened and bubbling.

For apple crisp substitute 2.5 pounds Granny Smith and 2.5 pounds Fuji apples. Substitute cinnamon for ginger.

[Lillith]

I make this every year and while it certainly can be eaten as a dessert, we eat it along with the turkey:

JELLO WITH FRUIT & SOUR CREAM

2 3 oz. pkgs. (or 1 6 oz.) Strawberry Banana Jello
1 cup boiling water
3 medium bananas, mashed (don't overmash)
1 20 oz. can crushed pineapple, well drained
16 oz. frozen sliced strawberries
1 cup chopped walnuts or pecans (optional)
3/4 pint sour cream (low fat works well)

Dissolve Jello in boiling water. In large bowl, mix together bananas, strawberries and pineapple (and nuts if using). Add Jello to fruit and mix well. Pour half of mixture in 11" x 7" dish (I use clear Pyrex b/c the layers look pretty) and refrigerate till firm. Leave other half on counter and stir occasionally. When mixture in fridge is firm, spread on sour cream (I stir it around a bit to soften so it spreads on smoothly). Carefully spoon rest of Jello mixture on top of sour cream. Refreigerate till ready to serve.

[haley17]

The one I used is the one from December 2004 I believe. It has oats in the topping and you cook the cranberries with cranberry juice.

[MnSnow]

I'm trying this recipe from the New York Times Golden Apple Triangles (http://www.nytimes.com/2005/11/16/dining/162brex.html). It looks very easy and something different for the non-pumpkin pie eaters.

Jody