Thank You: Thanksgiving Desserts (8)

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11-15-99 Thanksgiving Recipes: Desserts

KellyWA (10:10:18) : STRAWBERRY TUNNEL CAKE

1 10-inch prepared round angel food cake
2 3-oz. pkg cream cheese softened
l can eagle brand milk (sweetened condensed)
1/3 cup real lemon lemon juice from concentrate
l tsp. almond extract
2-4 drops red food coloring (optional)
l cup chopped fresh strawberries
1 -12 oz. container of cool whip thawed
Additional fresh strawberries (optional)

Cut off top of cake approx. 1 inch deep. set aside with sharp knife, cut out inside of cake 1 inch from outside, and l inch from the hole in the middle, leaving 1 inch at the base of the cake too.
Reserve cake pieces
In large bowl, beat cream cheese till fluffy, gradually adding condensed milk until smooth. Stir in lemon juice, extract, and food coloring. Stir in reserved torn cake pieces and chopped strawberries. Fold in l cup whipped topping. Fill cavity of cake and replace top slice of cake. Chill 3 hrs. then frost with rest of cool whip. For garnish: lay strawberries on side, and make 3 cuts, almost all the way through them, and "fan" them out and place on top of cake, you may want to separate the stems from the berries, and wash them carefully and use them right above the "fanned" strawberries.

KellyWA (10:09:57) : LEMON ANGEL FOOD TORTE

1 large angel food cake
l can Comstock Lemon Filling (like the kind for lemon meringue pie)
1 large container cool whip

Split angel food cake about 4 times horizontally..
Fold in a couple heaping tablespoons of cool whip into the can of filling to "lighten it" fill the layers with the filling, and frost all over with the cool whip...decorate with fresh lemon slices, and serve cold...

Dawn-NYS (04:30:18) : Cherry Cheese pie

Graham cracker crust
1-8oz can swetened condensed milk
1-8oz cream cheese
1/3 cup lemon juice
1 tsp vanilla

Whip cream cheese till fluffy and slowly add sweetened cond. milk. Stir stir in vanilla and lemon juice. Top with canned cherries - very smooth and light.

KellyWA (03:12:11) : Cranberry Almond Butter Cake

2 cups cake flour
3/4 cups yellow cornmeal
l-1/2 tsp. baking powder
2 sticks unsalted butter, room temperature
3 cups powdered sugar, sifted
3/4 cups firmly packed dark brown sugar
4 large eggs, room temperature
1 tsp. vanilla
1 cups milk
1/2 cups ground almonds
2 cups cranberries, coarsely chopped
sifted powdered sugar (garnish)
mint leaves (garnish)

Preheat oven to 350 F. Butter and flour 10- to 12-cup bundt pan. Sift cake flour, cornmeal and baking powder together. Cream butter, 3 cups powdered sugar and brown sugar in a large bowl until fluffy. Beat in eggs one by one. Add the vanilla. Mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir in the ground almonds and cranberries.

Transfer the batter to the prepared pan, smooth the top with a spatula and bake until golden about 1 hour. Cool 10 minutes in the pan on a rack then turn out onto a rack to cool completely.

Dust with sifted powdered sugar, cut in slices and serve, garnished with mint leaves.

MAKES: 8 servings

KellyWA (03:10:06) : Cranberry Apple Cobbler

1 1/2 cups cranberries
1 Granny Smith apple, peeled and sliced thin
1 tablespoon freshly grated orange zest
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
a pinch of ground cloves
1/2 plus 1 tablespoon all-purpose flour
1 tablespoon unsalted butter, cut into bits
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/3 cup plain yogurt
1/2 teaspoon granulated sugar
vanilla ice cream as an accompaniment, if desired

In a shallow 2-cup baking dish toss together the cranberries, the apple, the zest, the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the flour and dot the top with the butter. In a bowl stir together the remaining l/2 cup flour, the baking powder, and the salt. Add the shortening, blend the mixture until it resembles coarse meal, and stir in the yogurt. (The dough will be sticky. ) Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobbler in the middle of a preheated 400 F. oven for 30 minutes, or until the top is golden. Serve the cobbler with the ice cream. Serves 2.

KellyWA (03:09:20) : Fresh Pear and Cranberry Butter Crunch

Ingredients
4 ripe pears, peeled, cored, and sliced
One 12-ounce bag fresh cranberries
1/3 cup sugar
1 teaspoon ground cinnamon
3 tablespoons all purpose flour
2/3 cup firmly packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 pound butter

Preheat oven to 375 degrees F. Combine pear slices, cranberries, sugar, cinnamon, and 3 tablespoons flour. Place in buttered 9x13 inch baking dish. In a mixing bowl combine butter into small pieces and cut into oats mixture with a knife and fork or pastry cutter. Sprinkle over pear/cranberry mixture. Bake 45 minutes. Cut into squares before serving.
Serves 8 to 10

Susan,IL (09:17:49) : Pecan Pie

Recipe By : Russell F. Wilson
Serving Size : 8

3 each egg -- Slightly beaten
1 cup sugar
1 cup Karo Syrup (dark or light)
2 tablespoons butter -- Melted
1 teaspoon vanilla extract
1/4 cup pecans
2 each 9 inch pie crust

Preheat oven to 350 degrees.
In large bowl, stir first five ingredients until well blended.
Stir in pecans.
Pour into pie crusts.
Bake 50-55 minutes until pies test done.
Cool on wire rack.

Susan,IL (09:17:34) : Pumpkin Pie

Recipe By : Russell F. Wilson

2 each 9 inch pie crust
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg
2 each egg
15 oz pumpkin, canned
12 fluid ounces Evaporated milk

Combine: sugar, salt, cinamon, ginger, cloves, and nutmeg in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake: in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 20 to 30 minutes or until pies test done.

(for 1 deep dish pie, bake for 40-50 minutes)