Thanksgiving Dessert Recipe #1
Caramel Apple Pie
* 1 9 inch double crust deep dish pie
* 1/2 cup packed brown sugar
* 1/4 cup butter, melted
* 1/3 cup all-purpose flour
* 5 cups thinly sliced apples
* 2/3 cup white sugar
* 3 tablespoons all-purpose flour
* 2 teaspoons ground cinnamon
* 1 teaspoon lemon juice
* 20 caramels, halved
* 2 tablespoons milk
1. Preheat oven to 375 degrees F (190 degrees C).
2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm and with a small scoop of bourbon ice cream.
Thanksgiving Dessert Recipe #2
Chocolate Peanut Butter Pyramids
*6 Oz fine dark chocolate
* 2 Tsp WHITE corn syrup. USE WHITE ONLY!
* 2 Tsp Butter
Peanut Butter Ganache
* 1 1/2 Cups Peanut Butter
* 1/2 Cup Honey
*1/3 Cup warm 33% Cream
* Hot Water
1. Heat peanut butter over double boiler until runny. Incorporate honey. Keep on the double boiler.
2. Warm cream in a separate pot. When hot, stir into cream until everything is mixed and peanut butter is smooth.
3. Whisk in hot water until peanut butter is runny, but thick.
4. Spread 1/2" evenly in a square pan. Freeze for 1 1/2 hours.
5. When frozen, cute into small 2 cm cubes, refreeze until needed.
6. Place chocolate and butter into a double boiler, whisk together when melted. Stir in corn syrup.
7. Take the chocolate off of the double boiler, bring to room temp.
8. Remove peanut butter from freezer and pour Chocolate into any mold of your desire (pyramids are what I like to use)
9. Gently push the peanut butter cubes into the center of your mold. DO NOT PUSH TO HARD OR FAR OR YOUR PEANUT BUTTER WILL SHOW WHEN YOU POP YOUR MOLD OUT.
10. Freeze until set, usually 2-4 Hours depending on the size of your mold.
11. Pop out of molds carefully, and thaw to room temperature, Serve with ice cream.
Serves 6-8 depending on mold size.
Thanksgiving Dessert Recipe #3
Easy Shortbread Cookies
* 1/2 cup butter, softened
* 1/2 cup shortening
* 3 tbsp cornstarch
* 1/4 cup sugar
* 1 3/4 cup all purpose flour
* Assorted dried fruits or nuts. (cranberries or pecans work great!)
1. Preheat oven to 275ºF (140ºC).
2. In a large bowl, beat butter until fluffy; gradually beat in cornstarch, then sugar.
3. With wooden spoon, beat in flour, about 1/4 cup (50 mL) at a time. Incorporate nuts or fruit until well mixed.
4. On lightly floured surface or pastry cloth, roll out dough to 1/4-inch (5 mm) thickness.
5. Wrap in with saran wrap, refrigerate until firm.
6. Using floured fluted 2-inch round cookie cutter, cut out cookies.
7. Place on waxed paper-lined trays; prick each cookie 3 times with a fork.
8. Place cookies on baking sheet.
9. Bake in oven for 40 to 50 minutes or until firm to the touch. Remove from baking sheet and let cool on racks.
10. (Shortbread can be stored in airtight containers for up to two weeks.)