Tuesday, November 23, 2010

Thanksgiving Dinner Menu: Just Desserts!

If there is a traditional Thanksgiving dessert, pumpkin pie is certainly it. We've taken a different approach to the classic dessert and have a recipe that will have your guests loosening their belts to make room for more! My family insists on a pumpkin pie, but loves a selection at the dessert table, so we've included a few more fabulous finales to "wow" your guests.

Pumpkin Pie Crunch
Cooking up a Classic Christmas - FRP, Inc. - Nashville, TN
Home Again, Home Again - The Junior League of Owensboro - Owensboro, KY

1 (16-ounce) can solid-pack pumpkin
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 eggs
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (2-layer) package yellow cake mix
1 cup (2 sticks) butter, melted

Preheat the oven to 350 degrees. Grease the bottom of a 9x13-inch baking pan. Combine the pumpkin, evaporated milk, sugar, eggs, pie spice, and salt in a bowl and mix well. Spoon the pumpkin mixture into the prepared pan.

Sprinkle the cake mix evenly over the top of the prepared layer and drizzle with the butter. Bake for 50 to 55 minutes or until golden brown. Let stand until cool. Garnish with whipped topping and chopped pecans. Store in the refrigerator.

Serves 15

Apple Crisp
San Francisco Entertains - The Junior League of San Francisco - San Francisco, CA

3/4 cup all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup rolled oats
2 large or 3 small Granny Smith apples, peeled and coarsely chopped
2 large or 3 small Fuji apples, peeled and coarsely chopped
1/4 cup golden raisins (optional)
1/4 cup slivered almonds or chopped walnuts (optional)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon ground cinnamon or pumpkin pie spice

Mix the flour, brown sugar, 2 tablespoons granulated sugar and the salt in a large bowl. Combine with the butter in a food processor and pulse until the texture of coarse meal; you can also mix with a pastry blender. Add the oats and mix with your fingers to form large moist clumps. Chill in the freezer.

Preheat the oven to 375 degrees. Toss the apples with the raisins, almonds, 1/2 cup granulated sugar, the lemon juice, orange juice and cinnamon in a large bowl. Spoon into a 2-quart baking dish and top with the oats mixture. Place on a rimmed baking sheet and bake for 55 to 65 minutes or until golden brown and bubbly. Cool for 10 minutes. Serve with vanilla ice cream or frozen yogurt.

Mocha Bundt Cake
Bay FĂȘtes - Junior Service League of Panama City - Panama City, FL

1 (2-layer) package yellow cake mix without pudding
1 (6-ounce) package chocolate instant pudding mix
1 cup vegetable oil
3/4 cup water
1/2 cup sugar
1/4 cup vodka
1/4 cup coffee-flavor liqueur
4 eggs

Coffee Glaze
1/2 cup confectioners' sugar
1/4 cup coffee-flavor liqueur
confectioners' sugar to taste

For the cake, combine the cake mix, pudding mix, oil, water, sugar, vodka, liqueur and eggs in a mixing bowl. Beat at low speed for 1 minute. Beat at medium speed for 4 minutes, scraping the bowl occasionally.

Spoon the batter into a nonstick bundt pan. Bake at 350 degrees for 60 to 70 minutes or until a wooden pick inserted in the cake comes out clean. Cool in pan for 10 minutes. Invert onto a wire rack. Pierce the top of the cake with a fork.

For the glaze, mix 1/2 cup confectioners' sugar and liqueur in a bowl until a glaze consistency. Spoon the glaze over the warm cake. Let stand until cool. Dust with confectioners' sugar to taste.

Serves 16


  1. Dave, the Pumpkin Crunch Cake is amazing. I don't even think of doing Pumpkin Pie anymore!

  2. I've been eagerly awaiting your dessert installment...
    I already have plans to make two pies for Thursday, but I may have to squeeze in one more dessert so I can try this Mocha Cake...it sounds delicious!

  3. P.S.~Will your next post be what to do with those inevitable Turkey Day leftovers?