I apologize for the huge LACK of recipes on my blog for the last week. I have been sick and not feeling like doing a whole bunch of anything... :-( But I wanted to share some of favorite Thanksgiving recipes with you. I hope you all have a wonderful and safe holiday with your family and friends...
So this is one of my favorites. I have found that people like it more than pumpkin pie! And it is pretty on a serving tray too :-)
Pumpkin Shortbread Dessert
1 3/4 cups sugar, divided
1 1/2 cups all-purpose flour
1/2 cup cold butter
4 eggs, lightly beaten
1 can (29 oz) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 oz each) evaporated milk
In a bowl, combine 1/4 cups sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9x2 pan. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust. Bake at 425 for 15 minutes. Reduce heat to 350, bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired!
Now, this pie is simply TO DIE FOR! Well worth the preparation!
Fudgy Pecan Pie
1 unbaked pastry shell (9 inches)
1 4 oz package German sweet chocolate
1/4 c butter or margarine
1 can sweetened condensed milk
1/2 cup water
2 eggs, beaten
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped pecans (I'm cheap and use walnuts :-) )
1 cup cold milk
1 3.9 oz package instant chocolate pudding mix
1 cup whipped topping
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes. Remove foil and set shell aside. Reduce heat to 375. In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted near the center comes out clean. Remove to a wire rack to cool completely. In a mixing bowl, beat the milk and pudding mix until smooth. Fold in whipped topping. Spread over nut layer; cover and refrigerate. In a mixing bowl, beat cream until soft peaks form. Add sugar and vanilla, beating until stiff peaks form. Spread over pudding layer. Refrigerate until set about 4 hours...
And here is an excellent roll (crescent type) recipe that is simple and it has never failed me!
2 packages active dry yeast
3/4 cup warm water
1/2 cup sugar
1/4 cup plus 2 Tablespoons butter or margarine, softened, divided
2 Tablespoons shortening
1 teaspoon salt
4-41/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in water. Add sugar, 1/4 cup of butter, shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1- 1 1/2 hours. Punch the dough down; divide in half. Roll each portion into a 12-inch circle. Melt remaining butter and brush over dough. Cut each circle into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place with point down 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375 for 8-10 minutes or until golden brown. Brush with butter if desired. Yields: 2 dozen
I hope these recipes help!!!
Happy Thanksgiving and Happy Cooking!!!