Thanksgiving, It's another one of my favorite Holidays! Every year I gather with my husband, our children his & my family, we fill up on delicous food, Giving our thanks, watching football and re-hashing past memories. In this post I've put together my favorite Dinner & Desserts Recipes. The list of desserts is just making me crave sweets! I Hope you'll incorpate these recipes in your Thanksgiving Meal this Year, They are very tasty and my favorites!!!
Pear Upside Down Cake YUMMY!
9 tablespoons unsalted butter, room temperature, divided, plus more 3/4 cup plus 3 tablespoons unbleached all-purpose flour 3 tablespoons coarse yellow cornmeal or polenta 1 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup sugar, divided 2 medium pears (about 1 pound) 1 teaspoon vanilla extract 2 large eggs, separated 1/2 cup whole milk Whipped cream or caramel gelato (optional)
oven to 350°. Butter pan; line bottom with a parchment-paper round. Whisk four, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8–10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom. Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8"-thick slices. Layer slices over caramel, flat side down, overlapping as needed. Mix remaining 3/4 cup sugar, 8 tablespoon butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occassionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top. Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around the inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.
1 1/2 cups chilled whipping cream 3/4 cup sugar 1 8-ounce container mascarpone cheese 1 15-ounce can pure pumpkin 3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg) 2 3-ounce package halved ladyfingers 4 tablespoons rum 2 ounces crushed amaretti cookies Beat whipping cream and sugar unti peaks form. Add mascarpone cheese, pumpkin and pumpkin pie spice; beat until filling is smooth. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with one package of ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers. Repeat with second package of ladyfingers, remaining rum and filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with 2 ounces crushed amaretti cookies.
Sweet Potato Casserole:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
1cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins 2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss. Stuff turkey just before roasting. *** TO MAKE SEPERATE *** To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake at 325°F for 30 minutes. Uncover and bake 15 minutes longer. Vary the flavor of this stuffing by using dried cherries or dried blueberries for the cranberries.
(Photos Courtesy of Google)