does anyone have a good thanksgiving dessert recipe that isnt pie?????
i love cooking and i want to get a good recipe for thanksgiving that isnt too sugar-high
no nuts and not with sweeteners like splenda or any other healthy sugar. Molasses brown sugar and corn syrup are ok im sorry i didnt think of this earlier
November 27th, 2010 at 4:32 am
Make anything for a PIE into a pudding mix.
Use vanilla pudding and mix it.
Add a gramcracker “crumble” on the top. I use the chocolate flavor often times.
I make suger free jello cherry and whipped cream with fresh fruit (blue berries) to make a wonderful dessert. I make it the day before in “dixie cups” for the kids and glasses for the adults.
I will often times put sugar candies in them as well.
Good luck
November 27th, 2010 at 4:41 am
Iowa Style Pumpkin Cake
Serves 8
Preparation :20 Cook :55 Stand 12:00 Total 13:15
This is a very rich dessert and should be taken seriously. Top it with homemade ice cream and garnish it
with honey roasted, shelled pumpkin seeds.
1 canned pumpkin, large can
1 evaporated milk, 1 can
1 cup sugar
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1 box yellow cake mix, dry
1 cup pecans, chopped
1 1/4 cups butter, melted
Preheat your oven to 350 degrees.
Combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done.
Let the cake stand overnight.
Foolproof Pie Crust
Serves 8
Preparation :15 Cook :00 Stand 4:00 Total 4:15
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold
1/4 to 1/2 cup water, cold
Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
Cranberry Nut Pudding
Serves 8 – 10
Filling:
2 bags of cranberries, 12 oz. each
1 tsp. grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 tsp. allspice
1/2 stick of butter
Topping:
1-3/4 cup all-purpose flour, sifted
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
6 tbsp. cold butter (3/4 of a stick)
7/8 cup milk
2 tbsp. beaten egg
Preparation:
Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan with butter.
Combine the filling ingredients in a bowl and put into pie pan.
For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough.
Drop the dough in small pieces onto the filling leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown.
Serve warm with French Vanilla Ice Cream and a few chopped Black Walnuts.
November 27th, 2010 at 5:11 am
Chocolate icecream
November 27th, 2010 at 5:24 am
pumpkin rolls are good…also make a cheeseball out of cream cheese and diet orange jello (need to add about 4 tbsp margarine to 8 oz cream cheese first) whip and chill…then roll ball in dried cranberries and serve with either triscuits or vanilla wafers…its a sweet finger food and non-traditional dessert
November 27th, 2010 at 5:45 am
carrot cake with cream cheese icing.. or you can vary the recipe and make apple spice cake or zucchini cake with the same cream cheese icing.
My kids love banana pudding.. where you slice bananas into a tall class pyrex bowl, then layer pudding, then whipping cream, then vanilla wafers.. keep layering till you use the stuff up.. it looks pretty served out all in its layers..
November 27th, 2010 at 6:16 am
Making a simple fruit tart might be a good option.
November 27th, 2010 at 6:21 am
I’ve had this before and it was sublime:
Apple Cranberry Crumble
6 servings 1¼ hours 15 min prep
Change to: servings US Metric
3 cups chopped peeled apples
2 cups cranberries (fresh or frozen)
3/4 cup sugar
1 cup oats (old-fashioned or quick-cooking)
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1/2 cup butter, melted
1/2 cup chopped pecans (optional)
In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar.
In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. (Top with pecans if desired.).
Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly.
Best served warm.
You could also do cookies, pudding or fresh fruits and selected cheeses.
November 27th, 2010 at 6:50 am
Here’s something different, why not make donuts? What I do is buy the Pillsbury biscuit rolls and take a pop cap and make holes in the middle of the biscuits so they look like donuts. Then fry them until they are light brown. They are so easy to make a Delicious. Then you can get confectioner’s sugar and add milk and you have icing. You may want to add sprinkles. It’s different than pie and cake and it’s easy to make and delicious!
November 27th, 2010 at 7:29 am
Soft Pumpkin Cookies
½ cup softened butter
1 ½ cup sugar
1 cup pumpkin
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 ½ cup flour
1 tsp baking soda
Directions
Cream butter and sugar in large mixing bowl. Add egg and vanilla. Beat until fluffy. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl. Add to butter mixture alternately with the pumpkin beating after each addition. Drop rounded tsp on lightly greased cookie sheet. Smooth tops. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool.
Top with Cream cheese frosting:
3 ounces Cream cheese
½ cup butter
1 tsp vanilla
2 cups powdered sugar
Combine frosting ingredients in a small mixing bowl. Beat until light and fluffy. Put this on top of these cookies and you will be in heaven. I promise you that. !
November 27th, 2010 at 7:51 am
home made Apple tarts
Ingredients.
Fresh apples
Sugar
Canned Pillsbury biscuits
cooking oil
Cinnamon
flour
First peel and slice the apples
put them in a pot of water
Add sugar & cinamon to taste
let boil till apples have turned soft
drain then with a potato masher mash the apples up into a sause
set aside
open biscuts
flour your counter top or whatever surface you want to use to roll out the biscuts
using rolling pin roll out the biscut dough (but not to thin)
Next spoon sause into middle of rolled out biscut (do one at the time)
next pull one side (of biscut dough) over so that both sides meet and using a fork mash sides together so that the sause is is enclosed in the biscut
pour cooking oil in frying pan (about 2cups) and bring to a simmer
place bisuts in hot oil turn after just a minute and let brown on both sides then remove from oil (this step doesn’t take long so have your dish ready to place the tarts on)
then enjoy!
November 27th, 2010 at 4:12 am
nice tips i m going to try this recipe hope it work well
November 27th, 2010 at 8:33 am
If you like bourbon, I have a couple of ideas that include pumpkin and bourbon, but not much sugar.
Here’s a recipe for pumpkin cheesecake
NGREDIENTS:
Graham Cracker Crust:
* 3/4 cup graham cracker crumbs
* 1 cup chopped pecans
* 1/2 cup sugar
* 1/4 cup melted butter
.
Pumpkin Filling
* 1 (15 ounce) can pumpkin pureé
* 3 eggs
* 2 teaspoons ground cinnamon
* 3/4 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 cup packed light brown sugar
* 24 ounces cream cheese softened
* 1/2 cup sugar
* 3 tablespoons whipping cream
* 1 tablespoon cornstarch
* 1 tablespoon vanilla extract
* 1 tablespoon bourbon
Topping
* 2 cups sour cream
* 2 tablespoons sugar
* 1 1/2 tablespoons bourbon
* pecan halves
PREPARATION:
Prepare crust. Butter a 9-inch springform pan. Combine crumbs, pecans, sugar in a bowl. Stir in melted butter. Press mixture over bottom and 1/2 inch up side of pan. Chill, covered, in the refrigerator for about 1 hour.
Preheat oven to 350°. Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in bowl. Cut cream cheese into chunks and cream together with the sugar in bowl of electric mixer. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture until smooth. Pour into crust. Bake on the middle rack of oven for 50-55 minutes or until the center is set. Let cook in the pan on a wire rack for 10 minutes.
For topping, whisk the sour cream, sugar and bourbon in a bowl. Spread over cheesecake. Bake for 5 minutes. Let cool in pan on wire rack. Cover and chill overnight before serving. Remove sides and decorate with pecan halves.
*******
Two years ago, I made Pumpkin Bourbon Raisin ice cream for Thanksgiving. The recipe is from Sara Moulton / Gourmet magazine on Foodtv.com
3/4 cup raisins
1/2 cup bourbon
2 large whole eggs
1 large egg yolk
1/2 cup sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/2 teaspoon cinnamon
2 cups half-and-half
1 cup heavy cream
1-pound can pumpkin puree forced through a fine sieve
1 teaspoon fresh lemon juice
In a small saucepan combine the raisins and the bourbon, bring the bourbon to a simmer, and remove the pan from the heat. Let the mixture cool. In a bowl whisk together well the whole eggs, egg yolk, sugar, allspice, ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and registers 175 degrees F. on a candy thermometer (do not let it boil) and transfer the custard to a metal bowl. Whisk the pumpkin puree into the custard and stir in the raisin bourbon mixture and the lemon juice. Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop.
Happy Thanksgiving!
November 27th, 2010 at 9:19 am
Well, this doesn’t fit the low sugar, but it is too great not to post:
Bread Pudding with Bourbon Sauce
http://www.epicurious.com/recipes/recipe_views/views/102163
Chocolate Cannoli
http://www.recipezaar.com/97336
Almond Danish Swirls
These really aren’t low sugar, since they are made by Paula Deen, but…
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32096,00.html
Sugar Free Chocolate Eclairs
http://www.recipezaar.com/80851
November 27th, 2010 at 9:59 am
I love carrot cake, and there are tons of low-sugar recipes out there. And a great creamcheese frosting can be low sugar as well. I fit calls for oil, I always substitute applesauce (with cinnamon is good too) the same equal amounts and it turns out soo good. Everyone enjoys a really good carrot cake and they are easy to dress up. I love this one
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R028827&ordersrc=rafrecipe
copy and paste into address to go to. It’s not low-sugar, but a great one, and may give you ideas.
Also, I found a recipe on the same site for pumpkin tiramisu which I’ve never tried, but will this year, since my grandmother has recently diagnosed diabetic. Looks gourmet! It’s low sugar/diabetic.
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R092366&searchResults=true&showSearchNav=true&recipeNumber=1&resultCategory=kitchen&searchType=null&adCategory=&_requestid=167443
November 27th, 2010 at 10:40 am
This recipe is so good. If you don’t like sweet potatoes trust me you have to try this and you will LOVE them! You can have these as dessert or as your sweet potato dish.
2 pounds of canned sweet potatoes
1/2 c. brown sugar
1/2 c. butter
2 eggs, slightly beaten
1/3 c. evaporated milk
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
Topping
1 c. chopped nuts- pecans or walnits
2/3 c. brown sugar
1/2 c. flour
1/3 c. melted butter
Pre-heat oven to 350. Grease your baking dish.
Mash your sweet potatoes. Combine next 7 ingredients mix well. Spread into baking dish.
Topping
In large bowl combine nuts, sugar, and flour. Stir in butter. Sprinkle over potato mixture and bake for 45 min. Enjoy!!
November 27th, 2010 at 11:14 am
Pumpkin cheesecake is delicious. Check out cooks.com they have many suggestions. Excellent website!
November 27th, 2010 at 11:25 am
My mom usually makes a fruit salad every Thanksgiving. It’s great. She gets apples, bananas, oranges, and grapes. She cuts all the fruit into little squares and mixes them all together. After everything is mixed she adds whipped cream, (you can add according to your taste), semi-sweet chocolate chips and pieces of pecans. She mixes this all together and it is great!! I love it!!
November 27th, 2010 at 11:49 am
Cranberry Mango Crisp: http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=106758
Splenda Apple Crisp: http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=105452
Pumpkin Spice Pound Cake: http://www.recipesource.com/baked-goods/desserts/cakes/06/rec0671.html
Sugar-Free Pumpkin Spice Pound Cake: http://www.fabulousfoods.com/recipes/dessert/cakes/lcpumpspice.html
November 27th, 2010 at 12:34 pm
1. dump cake
2. apple cobbler
3. cherry cobbler
4. lemon bars
5. strawberry shortcake