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CD
Posts:
2,999
Registered:
8/21/02
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(17 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Dec 18, 2002 1:34 PM
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Hi Shawnese,
It's nice to meet you. How brave you are, since cooking & baking are new to you, & you're having Christmas at your house. You sound like you have a lot of determination, as is with anything we enjoy, & I wish you the best of luck & happiest of holidays. After this, we'll all probably have to go on a diet. So many great exchanges of yummy desserts & food.
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Shawnese Spradley
Posts:
4
Registered:
12/18/02
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(16 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Dec 18, 2002 11:01 AM
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Hi Michelle,
My name is Shawnese Spradley and I am new to this cooking and baking thing but I really enjoy it. This year Christmas is at my house and I am looking for good recipes and this one sounds like a hit. I can not wait to try it out.
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CD
Posts:
2,999
Registered:
8/21/02
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(15 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Dec 12, 2002 12:36 PM
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COCONUT CARAMEL FLAN-TASTIC:
For Caramel:
1 cup sugar
1/3 cup water
1/2 tsp lemon juice
For Flan:
1 can (13.5 oz) Coconut Milk
2 cups heavy cream
6 eggs
1/2 cup sugar
1 1/2 tsp Vanilla extract
Pinch of salt
Cooking equipment:
1 1/2 qt souffle dish or 8 - 6 oz oven-proof ramekins. One roasting pan large enough to hold souffle dish or ramekins
For Caramel: In saucepan add sugar, water & lemon juice. Bring to simmer. Swirl pan for even cookiing. Stop cooking when liquid turns golden. Pour caramel into souffle dish or ramekins.
For Flan: In saucepan on med; heat coconut milk & cream. Don't boil Remove from heat. Boil 3 qts water. In bowl, gently whisk eggs, sugar, vanilla & salt. Whisk warm coconut milk & cream into egg mixture. Pour flan mixture into souffle dish or ramekins.
Place in roasting pan. Fill halfway up w hot water. Cover loosely w aluminum foil & place in oven. Cook souffle dish for 70 mins; ramekins for 30. When knife inserted in center of flan comes out clean; it's done.
Remove flan to cool. Serve at room temperature or slightly chilled. To loosen flan from dish, slide knife around mold. Place serving dish on mold & invert. Shake gently if flan does not release. Garnish & get ready to fiesta! Serves 8.
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Leslie Jaynes
Posts:
21
Registered:
11/5/02
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(14 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Dec 6, 2002 7:47 PM
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The Caramel Apple Pie sounds great Michelle! I absolutely love caramel so I know this will be a hit with me. Thanks for posting it.
Leslie
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CD
Posts:
2,999
Registered:
8/21/02
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(13 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 25, 2002 2:35 PM
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CARAMEL APPLE PIE::
1/2 pkg caramels (about 24)
1 tbl milk
6 oz ready made Pie Crust (chocolate or graham cracker)
1/3 cup chopped nuts
8 oz cream cheese, softened
1/2 cup sour cream
2 tbl sugar
1/2 cup chunky applesauce
2 tsp vanilla
1/2 tsp cinnamon
3 1/2 cups (8 oz) Cool Whip - Non dairy whipped topping, thawed
Fresh apple slices
Melt caramels w milk in microwave bowl on HI 1-1 1/2 minutes; stir until smooth. Pour into crust; sprinkle w nuts. Cool.
Beat cream cheese, sour cream & sugar til smooth; stir in applesauce, vanilla & cinnamon. Fold in half of whipped toppng.
Spread mixture over caramel layer in crust. Chill at least 4 hours. Garnish w remaining whipped topping, apple slices & melted caramels.
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Gwen Ryan
Posts:
1,025
Registered:
1/31/02
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(12 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 20, 2002 12:32 PM
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Oooh, this one looks good, Michelle. I like the frozen recipe too, but my freezer is always jammed full. I don't think I could get a pie in there if I wanted to. Glad you posted this one.
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CD
Posts:
2,999
Registered:
8/21/02
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(11 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 20, 2002 10:23 AM
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Hi Diane,
I can't take the credit for the recipe, since Star found it for you. However, here's a recipe using yogurt & pumpking I hope you'll enjoy. Feel free to ask me anytime. Happy Thanksgiving.
YOGURT PUMPKIN PIE:
1 cup canned or cooked pumpkin
1/4 cup brown sugar, firmly packed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. powdered ginger
1/4 tsp. salt
1 carton (8 oz.) frozen whipped topping
1 carton (6 oz) plain or vanilla yogurt
9" Crumb Crust
1n 3-qt. microproof bowl, mix pumpkin, brown sugar, cinnamon, nutmeg,
ginger, & salt. Cook on high 1 1/2-2 minutes or until mixture begins to boil.
Cool 10 minutes. Remove cover from frozen whipped topping * microwave on defrost setting 1 minute or until it begins to thaw. Stir carefully. Fold thawed topping and yogurt into cooled pumpkin mixture. Spoon into pie shell. Refrigerate about 4 hours.
You can purchase a crust or use this recipe:
Crumb Crust:
5 tbsp. butter or margarine
1 1/4 cup fine crumbs (from vanilla wafers, graham crackers or whatever
appropriate cookie you like)
1 tbsp. sugar
In 9" pie plate, melt butter on high
in microwave for 1 minute. Blend in crumbs & sugar, reserving a few tablespoons for garnish if you like. Press crumb mixture firmly and evenly over bottom & sides of pie plate. Microwave on high 1 1/2-2 minutes. Cool before filling.
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Diane Heaton
Posts:
6
Registered:
11/5/02
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(10 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 19, 2002 10:22 PM
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Hi Michelle!!
OH Thank you sooo much for the reply and the recipe!! Its a little different than what I remember, but it will work for the pie I would love to make for Thanksgiving....
Happy Thanksgiving,
Diane
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(9 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 19, 2002 4:29 PM
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Hello Diane. I did a search for a pie to fit your bill and hope this one might be one of interest!
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Diane Heaton
Posts:
6
Registered:
11/5/02
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(8 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 19, 2002 8:01 AM
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HI Michelle!!
I have been looking for a recipe that has pumpkin and yogurt in it as a pie and wondered if u had any idea what its called or if u possibly had the recipe... Thats all I can remember about the ingredients other than you put it in a pie crust.
Thanks for your help,
Diane
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CD
Posts:
2,999
Registered:
8/21/02
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(7 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 18, 2002 9:33 AM
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Pumpkin Drop Cookies:
1 cup oil
3 cups sugar
2 eggs, beaten
5 cups flour
2 tsps baking powder
2 tsps baking soda
2 tsps nutmeg
2 tsps cinnamon
1 tsp allspice
1/4 tsp ginger
1 3/4 tsp salt
1 29-oz can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts
3 tsps vanilla
Beat oil & sugar in mixing bowl. Add eggs, beating well. Sift flour, baking powder, baking soda, spices, & salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips, walnuts & vanilla.
Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 F for 10-12 minutes or until golden brown. Cool on wire rack.
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Debbie Robbins
Posts:
119
Registered:
8/9/02
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(6 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 14, 2002 5:42 PM
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Oh my goodness! So many favorite flavors all in one recipe. This is making me drool, thank you so much - I can't wait to try this recipe!
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Leslie Jaynes
Posts:
21
Registered:
11/5/02
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(5 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 12, 2002 7:41 PM
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Pumpkin Chocolate Cheesecake Bars
Graham Cracker Crust:
11/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
2 8-oz. pkgs. cream cheese, softened
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
1/4 tsp. salt
6 oz. semisweet chocolate, cut up
2 Tbsp. butter
1 1/4 cups dairy sour cream
1/4 cups sugar
Grated nutmeg
1. Lightly grease a 13x9x2-inch baking pan; set aside. For crust: In a large bowl mix crumbs and sugar. Add melted butter; mix thoroughly. Press evenly in bottom of prepared pan; set aside.
2. Preheat oven to 325 degrees F. For filling: In a large bowl beat together cream cheese and the 1 3/4 cups sugar. Add the eggs, one at a time, beating at low speed after each addition until just combined. Stir in the canned pureed pumpkin, spice, vanilla, and salt. Pour 1 1/4 cups of the filling into a medium bowl. Set both bowls of filling aside.
3. In a small saucepan over very low heat melt the chocolate and the butter, stirring frequently until smooth. Stir melted chocolate into the 1 1/4 cups of reserved filling. Carefully spread chocolate mixture evenly over crust. Bake 15 minutes. Remove from oven. Slowly and carefully pour remaining pumpkin filling over baked chocolate layer, spreading evenly.
4. Bake for 40 to 45 minutes or until mixture is slightly puffed around edges and just set in center. Remove from oven; cool 30 minutes. Meanwhile, combine sour cream and 1/4 cup sugar. Cover; let stand at room temperature while pan cools.
5. Gently spread the sour cream layer over bars. Cool. Refrigerate for several hours or overnight before cutting. Sprinkle with nutmeg just before serving. To serve, loosen the edges by moving around the pan with a knife. Makes 24 servings.
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Elizabeth D.
Posts:
64
Registered:
8/12/02
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(4 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Nov 10, 2002 12:42 PM
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Michelle, I found a new recipe site that has some wonderful holiday dessert recipes. It's still rather new, but I know your expertise as well as everyone ele here would be welcome there. Check out: http://swansonbroth.forums.liveworld.com/ Hope to see you there! |
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CD
Posts:
2,999
Registered:
8/21/02
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(3 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Oct 11, 2002 3:10 PM
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Thanks so very mush, Debbie, for your kind words. I just love sharing recipes, & exchanging all the other great recipes you guys have posted. I love mousse, but, I'd probably prefer to leave out the antlers, ha ha. My best.
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Debbie Robbins
Posts:
119
Registered:
8/9/02
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(2 of 17)
Re: Thanksgiving (or anytime) Yummy Desserts
Oct 11, 2002 2:30 PM
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Michelle, you are such a resource! I've been looking for different types of pumpkin desserts, the mousse recipe looks tasty indeed. Thanks for all you contribute here!
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