Canadian Thanksgiving--- Dessert? ?
tintalle
Looking for suggestions for an interesting dessert for my families
Thanksgiving dinner. Something for 8 or so people. I might even make
two different yummy dishes, just so everyone has a choice. I'm thinking
maybe a cheesecake.... and what? I'd love to hear your favorites
Thanks,
tint
Rick & Cyndi
news:3F81FA7D...@roadrunner.nf.net...
: Hi guys,
=========
Damsel's apple pie? Whatever your favorite is? Pumpking
Cheesecake? Eggnog Pie? Bleu Cheese Cheesecake? Sweet Potato
pie with Pecan crust? Lemon Chess Pie? Tiramisu?
Cyndi
<Remove a "b" to reply>
Joy
How about a "Mystery Pecan Pie"? It's a cross between a cheesecake & pecan
pie - never fails to get rave reviews!!
Mystery Pecan Pie
1 pkg pie crusts (15 oz) 2 tsp. vanilla, divided
8 oz cream cheese, softened 1/4 tsp. salt
4 large eggs, divided 1 cup pecans, chopped
3/4 cup sugar, divided 1 cup light corn syrup
Unfold & stack 2 pie crusts; gently roll or press together. Fit into a 9
inch pie plate; fold edges under & crimp. Beat cream cheese, 1 egg, 1/2 cup
sugar, 1 tsp vanilla & salt at medium speed with electric mixer until
smooth. Pour into pie crust & sprinkle with pecans. Stir together corn
syrup, remaining eggs, sugar & vanilla. Pour over pecans. Bake @ 350 degrees
for 50 - 55 minutes or until set.
Enjoy! Joy
Rusty
This is a great recipe from Southern Living Magazine
and perfect for Thanksgiving. Rusty
Cheesecake - Pumpkin - Southern Living
2 cups crushed gingersnaps (about 40 cookies)
1/4 cup brown sugar -- divided
1/4 cup butter or margarine -- melted
3 packages (8-ounce) cream cheese -- softened
2 tablespoons all-purpose flour
15 ounces can pumpkin
14 ounces can sweetened condensed milk
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/2 cups sour cream
Combine crumbs, 3 tbsps brown sugar and butter. Press on bottom of a 9"
springform pan. Set aside. Beat cream cheese and flour at medium speed
with an electric mixer until creamy. Add pumpkin and next 5 ingredients.
Pour into prepared crust. Bake at 350° for 30 minutes. Reduce oven
temperature to 225°, and bake 1 hour. Cool on a wire rack 5 minutes.
Combine sour cream and remaining 1 tbsp brown sugar; spread over
cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover
and chill overnight.
To reduce fat and calories, substitute reduced-fat cream cheese, light
sour cream, low-fat sweetened condensed milk, and 3/4 cup egg substitute
for the eggs.
My note - Made this Nov. 2002 - everyone loved it!!!!
Bob Westcott
from.
You want to make it interesting.. how about a pumpkin cheesecake? or go
southern and do a pecan pie ( or go crazy and do a chocolate pecan pie and
invite ME!)...
Bob
"tintalle" <tint...@roadrunner.nf.net> wrote in message
news:3F81FA7D...@roadrunner.nf.net...
PENMART01
>
>Looking for suggestions for an interesting dessert for my families
>Thanksgiving dinner. Something for 8 or so people.
TRY THE TAPIOCA PUDDING RECIPE I POSTED NOT AN HOUR AGO.
Perhaps add some rum and Coco Lopez... serve topped with real whipped cream and
dusted with cinnamon.
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Dave Smith
Tradition dictates a pumpkin pie, but it is always good to have an
alternative for those poor people who do not appreciate it.
Puester
For Thanksgiving?
Pumpkin pie
Lemon Meringue Pie
Pecan Pie
Mince Pie (husband's favorite)
Chocolate Cream Pie
Apple pie
Coffee cheesecake (vanilla cc with a tsp of instant coffee
granules added to the batter)
Crepes
gloria p
Julia Altshuler
the question was for something interesting; pumpkin cheesecake would be
perfect. Then I read the other responses and see that others have made
the same suggestion. That's 3 votes now for pumpkin cheesecake.
--Lia
LIMEYNO1
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Helen's Black Forest Trifle
Categories: Puddings
Servings: 12
2 pk Two bite brownies *
1/2 c Rum or as desired
2 cn Cherry pie filling 19 oz
CHOCOLATE CUSTARD
2 pk Chocolate pudding & pie
Filling, cookable
4 TB Cocoa (unsweetened)
2 c Whipping cream
6 TB Sugar
1 ts Vanilla
Maraschino cherries
Note: you can make your own brownies or use chocolate muffins or
cupcakes.
Pudding: follow directions adding cocoa, cook until thick. Cool.
Cut brownies into 1 inch cubes; line bottom of 2 quart bowl of trifle
dish with brownie cubes; sprinkle with 2-4 tbsp. rum. Spoon half of
cherry pie filling over brownies; top with half of chocolate pudding.
Repeat procedure with remaining brownies, rum, pie filling and
pudding. Cover and chill. Beat whipping cream until foamy; gradually
add sugar and vanilla, beating until soft peaks form. Spread over
custard; garnish with maraschino cherries.
Helen Peagram
MMMMM
"tintalle" <tint...@roadrunner.nf.net> wrote in message
news:3F81FA7D...@roadrunner.nf.net...
limey
"LIMEYNO1" <theli...@cogeco.ca> wrote in message
news:Ppygb.5761$733.4...@read1.cgocable.net...
Great, Helen! Trifle was what I was going to suggest. Here's a favorite,
tint:
* Exported from MasterCook *
English Trifle
1 package lady fingers -- separated
raspberry jam
1/4 cup sherry
3 ounce package raspberry Jell-O
1 small can crushed pineapple
1/4 cup slivered almonds
1 package Jell-O French Vanilla pudding
whipped cream or fat-free whipped topping
Separate the lady fingers and spread with raspberry jam. Line the bottom
and sides of a glass dish. Sprinkle with sherry.
Prepare raspberry Jell-O, cool and pour over the lady fingers. Allow to
set.
Spread with the crushed pineapple; sprinkle with slivered almonds (if
desired).
Prepare the Jell-O French vanilla pudding (I prefer the cooked variety);
cover surface with plastic wrap and allow to cool. Spread over the fruit.
Top with whipped cream or fat-free whipped topping.
NOTES : Can be doubled, in a tall trifle dish.
Dora
Michel Boucher
> 1 package Jell-O French Vanilla pudding
Just wondering, is this a typically English ingredient? Not Devon
Custard or Bird's thingie?
--
My trip to Asia begins here in Japan for an important
reason. It begins here because for a century-and-a-half
now, America and Japan have formed one of the great and
enduring alliances of modern times. From that alliance
has come an era of peace in the Pacific.
George Bush, 18 Feb 2002, Tokyo
Sally Choise
Thanksgiving dessert is SUGAR PIE (made just like a Butter Tart -
Another Traditional Canadian dessert).
RECIPE NAME: SUGAR PIE
SERVING SIZE: 1 pie
PREPARATION TIME: 40 minutes
INGREDIENTS:
3/4 cup granulated sugar
3/4 cup brown sugar or maple sugar
1/4 cup 15% cream
1 TBSP maple syrup or corn syrup
1 TBSP flour
OPTIONAL:
1/2 cup chopped walnuts OR
1/2 cup raisins
DIRECTIONS:
Mix all together and pour mixture into uncooked pastry shell.
Cover with strips of dough and bake at 400F (200C) for 25 minutes.
Dimitri
How about modifying a flan recipe by using caramelizing maple syrup for the
coating inside the baking dish.
Dimitri
limey
"Michel Boucher" <alsa...@rogers.com> wrote in message
news:Xns940DCAE80ABE...@130.133.1.4...
> Dans un moment de folie, "limey" <li...@giveitup.com> écrivit:
>
> > 1 package Jell-O French Vanilla pudding
>
> Just wondering, is this a typically English ingredient? Not Devon
> Custard or Bird's thingie?
>
No, Michel, it's usually made with Bird's custard powder or genuine custard
sauce (thick). However, it's hard to find Bird's custard and I'm getting
lazier in my advancing years! Pretty good substitute, though. BTW, I'm
intrigued by your quote from Bush's speech in Tokyo - is that REALLY what he
said??
Dora
Michel Boucher
> BTW, I'm intrigued by your quote from Bush's
> speech in Tokyo - is that REALLY what he said??
As I've said before, to the best of my knowledge, yes.
Harry Demidavicius
wrote:
Hhmm. I wonder if that might work well in a Tatin.
Harry
Dimitri
"Harry Demidavicius" <Har...@NOT1SPAMshaw.ca> wrote in message
news:snnbovskdjj46n6q1...@4ax.com...
<snip>
> >How about modifying a flan recipe by using caramelizing maple syrup for
the
> >coating inside the baking dish.
> >
> >Dimitri
> >
> Hhmm. I wonder if that might work well in a Tatin.
>
> Harry
Here is a recipe - in the "for the filling stage" subbing a good Grade B
syrup would work as long as the temperature gets high enough - What do you
think?
Dimitri
Tart Tatin (pulled form a google site)
This recipe was found in the Weekend Telegraph of December 2, 1989 and I am
indebted to the contributor whose identity is lost. This method is more
labour intensive as it call for the apples to be sliced but the result is
neater and rather like the other French classic
- Tarte au Pomme.
Ingredients
110g/4oz butter cut into small pieces
175g/6.5oz plain flour
2 tbsp caster sugar
1 egg
2-3 tbsp water or milk
60g/2oz unsalted butter
A squeeze of lemon
5 heaped tbsp sugar
8 large Cox's Orange Pippin apples
For the pastry
Work the butter very well into the flour and sugar then add the egg and
enough water or milk to bind the soft dough. Wrap in cling film and chill
for 30 minutes.
For the filling
Melt the butter in a 25cm (10 inch) round metal mould over a low flame. Add
the lemon juice and sugar and stir until it turns brown. Peel, core and
slice the apples. Arrange a layer of concentric circles over the caramelised
butter and sugar and fill with layers of the rest of the sliced apples.
The final stage
Roll the dough out on a floured board with a floured rolling pin and cut a
circle to fit inside the tin (mould). Lift it gently and lay it over the
apples, pressing down on them gently. Bake at 230 Deg C/450 Deg F/Gas Mk 8
for 30 minutes or until it is lightly browned. Remove from the oven, cut
round the edges and invert it quickly onto a flat serving dish.
A few hints
Be sure to cook the caramel to a darkish brown to the point where it has a g
ood "nose". Make the pastry a bit larger than the mould and tuck the outside
down the side of the apples using your fingers.
alzelt
Harry Demidavicius wrote:
No reason you couldn't substitute maple syrup for brown sugar.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
Harry Demidavicius
<alzelF...@tworldnet.att.net> wrote:
>
>
>Harry Demidavicius wrote:
>
>> On Wed, 08 Oct 2003 14:55:41 GMT, "Dimitri" <Dimi...@prodigy.net>
>> wrote:
>>
>>
>>>"tintalle" <tint...@roadrunner.nf.net> wrote in message
>>>news:3F81FA7D...@roadrunner.nf.net...
>>>
>>>>Hi guys,
>>>>Looking for suggestions for an interesting dessert for my families
>>>>Thanksgiving dinner. Something for 8 or so people. I might even make
>>>>two different yummy dishes, just so everyone has a choice. I'm thinking
>>>>maybe a cheesecake.... and what? I'd love to hear your favorites
>>>>Thanks,
>>>>tint
>>>
>>>How about modifying a flan recipe by using caramelizing maple syrup for the
>>>coating inside the baking dish.
>>>
>>>Dimitri
>>>
>>
>> Hhmm. I wonder if that might work well in a Tatin.
>>
>> Harry
>No reason you couldn't substitute maple syrup for brown sugar.
Thanks Dimitri & Alan.
We do have a couple of excellent Tatins that have served us well.
it's the "maple" part that intrigued me. Samantha advises that
thickening up the #1 grade syrup is a cast iron bitch of a job.
Coincidentally i just scored a source for reasonably priced maple
sugar here in town. Must try it now.
Harry
alzelt
Harry Demidavicius wrote:
Harry, I suggest you ditch the #1 in favor of #2, which is much better
for baking.
Harry Demidavicius
<alzelF...@tworldnet.att.net> wrote:
Genuine Eastern Township[ers], one of whom I'm married to, don't do
that 2nd grade stuff, Alan.
Harry
alzelt
Best you do your own research Harry. It is really best for baking. I am
not talking about putting it on pancakes. It has a much deeper flavor,
which is the key point in baking. Just because it says #1 does not mean
it is best for ALL applications.
Just by chance I happened to be making dinner tonight that contained
said #2 syrup. It was a chicken dish. Thinly slice an onion and mix
together with some kosher salt. This enables the onion to sweat. After
15 minutes, add two tbsp of chinese red chile sauce with garlic and 1/2
cup of #2 maple syrup. Mix it up and put in chicken breasts. Completely
cover the chicken and marinate for one hour. Then grill the chicken.
I can tell you that there is a more pronounced maple flavor with the #2
than the #1.
Harry Demidavicius
alzelt
Harry Demidavicius wrote:
Yes, getting out of rut can be difficult. So, why don't you bake the
tatin and use the #2.
Ranee Mueller
Choise <REMOVEnumb...@storoszko.net> wrote:
> If you're talking traditional... the ACTUAL traditional Canadian
> Thanksgiving dessert is SUGAR PIE (made just like a Butter Tart -
> Another Traditional Canadian dessert).
Is this related to the Amish brown sugar pies?
Regards,
Ranee
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