Special Thanksgiving deserts other than pie???

[katiee511]

Hi! I am trying to find a new spectacular desert recipe for Thanksgiving! I am tired of the same old pumpkin or pecan pie! Any ideas??

I made this for a birthday party this summer, but DS loved it so much he requested it for Thanksgiving:

Fruit Pizza

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

2 cups sliced fresh strawberries
other seasonal fruits (pineapple, blueberries, star fruit, kiwi slices) of choice


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool completely.

In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken.


His favorite combination is when I do strawberries around the edge, then an inner layer of sliced pineapple (from the can, each slice cut into 4 pieces makes it easy to arrange) followed by an inner layer of fresh blueberries. Repeat the strawberries and fill center with some more blueberries.

This recipe came from meals.com and included a glaze to drizzle over the top. We didn't like it that much, it never set up right and it made a big mess for cutting. It also got the crust soggy. We like it this way better.

 

[Miz Diz]

Pumpkin Gooey Butter Cakes by pauls deen it is so good.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

I was going to post this and saw your post.

My family loves it when I make the Gooey Butter Cakes. Last year, I did not bring one with me and my sisters asked me to make one. I had to go to the grocery store and get all the ingredients.

You can make this in many ways. When I make the pumpkin one, I use a spice cake mix for the bottom. I've also made a lemon one with a lemon cake mix and adding some lemon juice to the base filling. My brothers and sisters specifically wanted me to make a chocolate chip one - yellow cake mix and add choc chips to the base filling.

 

[Miz Diz]

Anyone know if you can make this ahead or does it need to be warm? Thanks a bunch

You can make it ahead of time and cut them into squares like brownies. See my note about changing the recipe. I recommend leaving the pumpkin ones in the pan and cut as you go.

 

[WVMomof3]

I have already been begged by my family to make the bread pudding recipe from Ragland Rd. It is just so good, serve it with vanilla ice cream and caramel sauce, soooooo good!

Can you share this recipe? I love bread pudding.


Another vote for Paula Deens Pumpkin Gooey Cake. It is YUMMY!

 

[harleyquinn]

Thanks for the info Miz Diz. I think I'll try the chocolate peanut butter version.

 

[mommyoftwinfants]

I put out make your caramel apple stuff. I have two very small crock pots, I keep caramel in one and chocolate in the other. In small bowls I have chopped pecans and mini milk chocolate/white chocolate chips. The kids have so much fun making these.

 

[Weluvdisny]

Can you share this recipe? I love bread pudding.

I did a search for the recipe and here's what I found:

Raglan Road: Ger’s Bread & Butter Pudding Including the Butterscotch & Custard Sauce Recipes!
Note: This recipe comes straight from RR’s Head Chef’s cookbook.

2 oz. raisins
2 ½ Tbsp. Irish Mist
¾ stick butter, at room temp
12 slices medium-sliced white bread, crust removed
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Soak raisins in Irish Mist overnight. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish. Using the remaining butter, butter both sides of bread slices & cut each into fourths.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently.
Heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes.
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread. Bake 30 to 35 minutes or until golden brown.

BUTTERSCOTCH SAUCE
½ stick unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey
2 ½ Tbsp. double cream
Place butter sugar, and honey in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened.

EGG CUSTARD
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the hot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let boil!

 

[Kycha]

Pumpkin Gooey Butter Cakes by pauls deen it is so good.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

Since my Mom is bringing Pumpkin pie on turkey day. I decided to make the pineapple version of the Gooey Butter Cake. Has anyone tried that variation? I would like to try it with banana too.

I did a search for the recipe and here's what I found:

Raglan Road: Ger’s Bread & Butter Pudding Including the Butterscotch & Custard Sauce Recipes!
Note: This recipe comes straight from RR’s Head Chef’s cookbook.

2 oz. raisins
2 ½ Tbsp. Irish Mist
¾ stick butter, at room temp
12 slices medium-sliced white bread, crust removed
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Soak raisins in Irish Mist overnight. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish. Using the remaining butter, butter both sides of bread slices & cut each into fourths.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently.
Heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes.
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread. Bake 30 to 35 minutes or until golden brown.

BUTTERSCOTCH SAUCE
½ stick unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey
2 ½ Tbsp. double cream
Place butter sugar, and honey in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened.

EGG CUSTARD
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the hot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let boil!

Thank you for the recipe! This is my favorite dessert when we are at WDW.

 

[hrh_disney_queen]

Pumpkin Gooey Butter Cakes by pauls deen it is so good.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

I have her cookbook with the original gooey cake..is this in there as a variation?
I have been hesitant to try it...it doesn't sound appetizing to me at all, but people here in Savannah rave about it.. I will have to try it sometime..

 

[DVCBELLE]

For the little ones - my kids and I are going to make these pilgrim hats - they are just too cute!!

http://jas.familyfun.go.com/recipefinder/display?id=40570

RECIPE INGREDIENTS:
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators' frosting
1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.

2. Melt the chocolate chips in a microwave or double boiler.

3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.

4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.

5. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

 

[WVMomof3]

Ok, the bread pudding recipe looks a little complicated. I have no idea what Irish Mist, caster sugar or muscovado sugar is. Does sound yummy, but I guess I will have to skip that one. Maybe I will look for a less complicated recipe. I am cooking challenged.

 

[tinkerbellmagic]

I've thought about making the pumpkin cheesecake. Is it too heavy to have this after a big Thanksgiving dinner? I always have pumpkin pie and apple pie. There will be 14 of us this year- 5 of which are my kids and they don't really eat much of anything.

Paradise Pumpkin Pie, one layer of cheesecake and one layer of pumpkin pie, is absolutely, well, paradise! I don't really find it heavier than regular pumpkin pie. It's yummy!

I do not put a topping on ours, like the recipe below calls for, and I always use homemade pie crust for all my pies.
http://www.tasteofhome.com/Recipes/Paradise-Pumpkin-Pie

We are also making apple pie and possibly a cherry pie too.

 

[michellejed]

Does any one else find this problem when making the gooey butter cake.

I have made several of these and altered the temp but cant seem to get it right.

The outside is overcooked and the inside isn't cooked enough.

I don't know what else to try but any way it is cooked, it is sooooooo good!

 

[LaurieA]

Do you use canned pumpkin or canned pumpkin pie filling in the recipe. When watching the online episode when Paula was on rachel ray - she used canned pumpkin pie filling but the food network recipe it calls for canned pumpkin. Which one is it?

 

[MKCP5]

Do you use canned pumpkin or canned pumpkin pie filling in the recipe. When watching the online episode when Paula was on rachel ray - she used canned pumpkin pie filling but the food network recipe it calls for canned pumpkin. Which one is it?

Anyone?

 

[Disney Ron]

Pumpkin Gooey Butter Cakes by pauls deen it is so good.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

does this get refrigerated after it is made? I am wondering if I can make it the day before and chill?

Thanks,
Mrs. Disney Ron

 

[DisneyWorld Delight]

does this get refrigerated after it is made? I am wondering if I can make it the day before and chill?

Thanks,
Mrs. Disney Ron

Yes I'd like to know this too.

 

[TWyn]

Do you use canned pumpkin or canned pumpkin pie filling in the recipe. When watching the online episode when Paula was on rachel ray - she used canned pumpkin pie filling but the food network recipe it calls for canned pumpkin. Which one is it?

I've made it before and just used the canned pumpkin, not the pie filling, and it turned out yummy!

 

[Miz Diz]

Does any one else find this problem when making the gooey butter cake.

I have made several of these and altered the temp but cant seem to get it right.

The outside is overcooked and the inside isn't cooked enough.

I don't know what else to try but any way it is cooked, it is sooooooo good!

You can't test it for doneness. It is always is gooey in the middle and the sides are firmer.

Do you use canned pumpkin or canned pumpkin pie filling in the recipe. When watching the online episode when Paula was on rachel ray - she used canned pumpkin pie filling but the food network recipe it calls for canned pumpkin. Which one is it?

Canned pumpkin. Keep in mind - you are adding it to a sweet mixture.

does this get refrigerated after it is made? I am wondering if I can make it the day before and chill?

Thanks,
Mrs. Disney Ron

I did not refrigerate mine and no one got sick.

 

[luvdzne]

Do you use canned pumpkin or canned pumpkin pie filling in the recipe. When watching the online episode when Paula was on rachel ray - she used canned pumpkin pie filling but the food network recipe it calls for canned pumpkin. Which one is it?

I used canned pumpkin. I imagine you could use pie filling, but cut back on the spices.

Does any one else find this problem when making the gooey butter cake.

I have made several of these and altered the temp but cant seem to get it right.

The outside is overcooked and the inside isn't cooked enough.

I don't know what else to try but any way it is cooked, it is sooooooo good!

I cut some while it was right out of the oven and it seemed really runny. I did put it back in for another minutes and hoped for the best. It was still pretty runny, but I was afraid the crust would burn so I didn't want to bake it any longer. Now that it is completely cooled it is nice and firm.

does this get refrigerated after it is made? I am wondering if I can make it the day before and chill?

Thanks,
Mrs. Disney Ron

Since it has butter and cream cheese I am putting it in the fridge, but I'm not sure if it has to be or not.


I also wanted to add that I cut the butter and sugar way down and it still was really good. I didn't think to until after I had made the crust and saw how greasy it was. So for the filling I only put 4 Tbs butter and a half box of powder sugar. I also didn't have any vanilla so I didn't add that. I think it still turned out really good without all that sugar and fat. Next time I think I will add less to the crust.