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As the countdown to Thanksgiving continues, I've been thinking a lot about desserts, a sweet way to show how thankful I am to have my family and friends around. I'm also grateful that I have you to share my favorite recipes with.
Typically, Thanksgiving is the time for pie, pumpkin topping the list, and to be honest my favorite pumpkin pie recipe is from the back of the pumpkin can. I've also been known to serve big batch pumpkin pie squares perfect for feeding a crowd. No crust, but topped with a brown sugar and pecan streusel the only thing that could make these better is a dollop of whipped cream.
A seasonal cheesecake is always an impressive holiday dessert. This version stars a vanilla cheesecake piled high with cinnamon-sugar tossed apples and chopped pecans on a cinnamon-spiced graham cracker crust. For added yumminess drizzle with your favorite caramel ice cream topping before serving. I guarantee it will be a hit.
Also holiday-worthy is an easy strawberry glazed pear tart that's beautiful in its simpleness. Noone would believe it's made with canned pears and frozen strawberries.
Ginger Pumpkin Praline Squares
(Perfect for a crowd)
Filling:
1 cup firmly packed brown sugar
1/4 cup sugar
1 (29-ounce) can pure pumpkin
1 (12-ounce) can evaporated milk
4 large eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Topping:
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup chopped pecans
Directions: Heat oven to 350-degrees F. In large bowl combine all filling ingredients. Beat at medium speed of electric mixer, scraping bowl often, till mixture is smooth. Pour into greased 13×9-inch baking pan. Bake 25 to 30 minutes or till partially set.
Meanwhile, prepare topping. In small bowl combine flour and brown sugar; cut in butter till crumbly. Stir in pecans. Sprinkle topping over pumpkin filling. Continue baking 15 to 20 minutes or till knife inserted in center comes out clean. Cool completely. Serve with sweetened whipped cream; sprinkle with cinnamon. Store in refrigerator. Serves 15.
Harvest Cheesecake
Crust:
1 cup graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/4 cup butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 tsp. vanilla
Topping:
4 cups cored and peeled apples, thinly sliced
1/3 cup sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans
Directions: Prepare crust by combining crumbs, sugar, cinnamon and butter. Press mixture into bottom of 9-inch springform pan. Bake in preheated 350-degree F. oven 10 minutes.
For filling, combine the cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.
In small bowl, combine sugar and cinnamon. In large bowl, toss apples with the sugar mixture. Spoon apples over cream cheese layer; sprinkle with pecans. Bake at 350-degrees F. 1 hour and 10 minutes. Run a knife around the rim of pan to loosen cake; cool before removing rim of pan. Chill before serving. Serves 10 to 12.
Strawberry-Glazed Pear Tart
Sweet Tart Shell:
1/2 cup butter
1/4 cup sugar
1 cup flour
Filling:
1/3 cup butter
1 cup sifted confectioners' sugar
1 large egg
1/2 tsp. vanilla
2 (16-ounce) cans pear halves, drained
Glaze:
1 (10-ounce) package frozen strawberries, thawed
4 tsps. cornstarch
3 T. currant jelly
6 drops red food coloring
Directions: Prepare tart shell by creaming together butter and sugar till light and fluffy, using an electric mixer at medium speed. Gradually stir in 1 cup flour, mixing till dough forms. Press dough firmly into a ball. Roll out on floured surface to 13-inch circle. Line a 10-inch tart pan with pastry. Trim edge even with rim of pan. Prick entire surface of crust with a fork. Bake in preheated 325-degree F. oven 15 to 20 minutes till golden brown. Cool on rack.
Filling: With mixer on medium speed, cream together butter and powdered sugar till light and fluffy. Add egg and vanilla; beat well. Spread mixture in bottom of tart shell. Arrange pear halves, cut side down, in shell. Refrigerate while preparing glaze.
Glaze: Drain strawberries, reserving juice. In small saucepan, stir together cornstarch and reserved juice. Cook over medium heat, stirring constantly, till mixture boils and thickens. Add currant jelly and food color stirring till jelly melts. Remove from heat; cool slightly. Stir in strawberries. Spoon mixture evenly over pears. Chill at least 3 hours. Serves 8.