Thanksgiving Chocolate Pecan Pie

Ingredients:

2 cups pecan halves
1 ¼ cups corn syrup
¾ cup superfine sugar
¼ cup (2 oz) butter
2 oz semisweet chocolate, chopped
4 extra large eggs, lightly beaten
Whipped cream, to serve

Pie dough:
1 cup all-purpose four
3 oz butter
Pinch of salt

Preparing:

Put flour and salt in a food processor.
Add butter and pulse until mixture is crumbly.
Add 4 tablespoons water and pulse again until mixture starts to form a ball.
Knead dough into a ball and refrigerate for 30 minutes.

Preheat oven to 200ºC (400ºF).

Roll dough out thinly and line a 9-inch fluted tart pan.
Prick base with a fork.
Line with waxed paper and fill with ceramic beans.
Bake for 12 minutes, remove paper and beans.
Bake for 5 more minutes and allow to cool.
Bring to a boil sugar and syrup in a saucepan, over medium heat, stirring constantly.

Remove from heat, add chocolate and butter and stir until smooth.
Add a little chocolate mixture to eggs and quickly stir in.
Add egg mixture to remaining chocolate mixture and whisk until blended.
Add pecans and pour mixture into pie shell.
Bake for 50 minutes.

Yield: 8-10 servings

Thanksgiving Sweet Potato Pie

Ingredients:

2 cans of sweet potatoes
1 cup sugar
½ cup milk
½ cup melted butter
2 eggs
1 tsp vanilla extract
½ tsp nutmeg powder
½ tsp ground cinnamon
½ tsp powdered and Jamaica
½ tsp pepper
1 9-inch mold with crust
Whipped cream

Preparing:

Preheat oven to 175ºC (350ºF).

Blend all ingredients.
Fill the pie crust with the mixture.
Bake for 1 hour.
When cool, decorate with whipped cream and serve.

* The pie puff up but then go down as it cools.

Thanksgiving Raspberry and Lemon Bread Pudding

Ingredients:

1 cup heavy cream
1 cup whole milk
1 cup fresh raspberries
7 oz white chocolate, broken into pieces
6-7 thin slices white bread, crusts removed
5 tablespoons butter, softened
3 tablespoons raspberry jelly, strained
3 eggs
1 lemon zest, removed in strips with potato peeler

Preparing:

Preheat oven to 190ºC (375ºF).

Spread the bread slices with butter.
Place a layer in a greased ovenproof dish and sprinkle over the raspberries.
Cut remaining bread into triangles and arrange on top.

Mix heavy cream, milk and lemon zest in a saucepan and bring to a boil.
Pour mixture over the chocolate in a heatproof bowl and let stand briefly.
Whisk until smooth and let cool for 15 minutes.

Whisk eggs in another bowl, pour chocolate mixture over and whisk together carefully.
Pass through a strainer and discard the lemon zest.
Pour custard over bread and let soak for 5 minutes.

Place dish in a roasting pan and pour in hot water to come halfway up sides of dish.
Bake for 40 minutes, remove from heat.
Brush top with raspberry jelly and serve.

Thanksgiving Peach Mousse

Ingredients:

2 cups peaches in syrup, chopped
1 cup heavy cream
½ cup peach juice
1/3 cup sugar
2 tbsp icing sugar
2 tbsp unflavored gelatin
Almond essence

Preparing:

Hydrate the gelatin in the peach juice for 3 minutes.
Add sugar, bring to simmer until dissolved and let warm
Blend together with the chopped peaches.

Whip the heavy cream with icing sugar and almond essence to make whipped cream.
Merge both mixtures, pour into individual cups and refrigerate.

Thanksgiving Dried Fruit and Nuts Dessert

Ingredients:

1 liter of boiling water
1 cup sugar
250g nuts and dried fruits washed
½ cinnamon stick

Preparing:

Mix the dried fruits and nuts with sugar, cinnamon and boiling water.
Cook in microwave for 6 minutes at maximum temperature, stir and cook for 6 more minutes.
Serve in individual pots.

Thanksgiving Lemon Tulips

Ingredients:

1 package won ton
400 g of condensed milk
1/3 cup lemon juice
1 tsp grated lemon zest

Preparing:

Liquefy condensed milk with lemon juice and lemon zest.
Refrigerate for 2 hours.

Put the won ton leaves in individual muffins molds.
Bake at 150°C (300°F) until they are toasted and take the form of little baskets.

Remove from the oven, and gently pull out of the molds and filled them with the cold lemon mixture.

Thanksgiving Pumpkin Brulée

Ingredients:

1 1/2 cup evaporated milk
1 cup pumpkin, cooked
1/4 cup brown sugar
1/4 cup honey
3 eggs
1 tsp gruond cinnamon
1 tsp powdered ginger
1 tsp vanilla

Preparing:

Liquefy pumpkin with eggs, honey, cinnamon and ginger.
Add the evaporated milk and vanilla.

Pour into 6 individual molds.
Bake in water bath at 160°C (320°F) for 45 minutes.

Remove from the oven, cool and refrigerate for 2 hours.

Thanksgiving Margarita Dessert

Ingredients:

1/2 cup cream
140 g white chocolate, chopped
2 tbsp triple sec
1 tbsp tequila
1 1/4 cups cream

Preparing:

Bring to the boil the 1/2 cup cream and add chocolate.
Let stand for 2 minutes and mix until you get an homogeneus mixture.
Add liqueurs and allow to cool for 30 minutes.

Whip the remaining cream until you get whipped cream.
Incorporate the mixture of chocolate in souranding form.

Pour into individual cups and refrigerate for 2 hours.

Thanksgiving Whiskey Pecan Pie

Ingredients:

2 1/2 cups flour
220 g margarine
3 ounces granulated sugar
1 egg
1 tsp vanilla

Filling:
6 ounces brown sugar
4 ounces clear corn syrup
3 ounces molasses
2 ounces melted butter
220 g pecans
4 eggs
1 tsp vanilla
1/8 cup whiskey

Preparaing:

Beat butter with the sugar.
Add the egg and vanilla.
Incorporate the flour gradually, and finished knead by hand.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Put the dough into a greased mold, remove and refrigerate while preparing the filling.

Filling:
Preheat oven to 180°C (370°F).

Beat the eggs.
Mix corn syrup with sugar, molasses, vanilla and whiskey, and add to the eggs.
Incorporate pecans and melted butter.

Pour the mixture on the crust.
Bake for 30 minutes.

Thanksgivng Coeur a la Creme

Ingredients:

1 1/4 cups cream, whipped
1/2 cup icing sugar
225 g cottage cheese, drained

Preparing:

Process the drained cottage cheese until smooth in a food processor.
Mix in the icing sugar, then fold in the cream.

Line six coeur à la crème moulds with muslin and fill with the prepared mixture.
Cover and leave to drain overnight.

Unmould and serve with fruit sauce or berries.

Thanksgiving Chocolate A,maretti Peaches

Ingredients:

4 ounces Amaretti cookies, crushed
2 ounces plain chocolate, chopped
4 firm ripe peaches
2/3 cup white wine
1 tbsp honey
1 tbsp sugar
1/4 tsp ground cinnamon
1 egg white
Grated zest of 1/2 orange

Preparing:

Preheat oven to 160ºC (175ºF).

Combine crushed cookies with chocolate, orange zzest, honey and cinnamon.
Add the beaten egg white and mix to bind the mixture.

Halve and pit the peaches and fill them with small mounds of the chocolate mixture.
Arrange them in a greased tray.

Mix the white wine and sugar and bathe peaches with the mixture.
Bake for 40 minutes.

Thanksgiving Orange, Nuts and Chocolate Cookies

Ingredients:

1 1/2 cups traditional oats, uncooked
1 cup brown sugar
1 cup chocolate chips
1/2 cup butter, softened
1/2 cup wheat flour
1/2 cup little chopped walnuts
1 tbsp orange zest
1/4 tsp baking soda
1/4 tsp salt
1 egg

Preparing:

Preheat oven to 190°C (380°F).

Beat the butter with brown sugar until get a spongy mixture.
Add flour, baking soda and salt.
Add oats, nuts, chocolate chips and orange zest.

Place teaspoons of the mixture into a greased tray, separated to 5 cm.
Bake for 12 minutes.

Thanksgiving Golden Syrup Dumplings

Ingredients:

1 cup self-raising flour
40 g unsalted butter, chopped
1 egg
1 tbsp milk

Syrup:
2 cups water
1 cup sugar
1/4 cup lemon juice
40 g unsalted butter
2 tbsp golden syrup

Preparing:

Sift flour and a pinch of salt.
Rub in the butter until fine and crumbly, and make a well.
Stir in the combined eggs and milk to form a soft dough using a flat-bladed knife.

Stir the syrup ingredients in a pan until the sugar has dissolved.
Bring to the boil, and gently drop dessertspoons of dough into the syrup.
Cover and reduce the heat to simmer for 20 minutes.

Spoon onto plates, drizzle with syrup and serve with cream.

Thanksgiving Pecan Bars

Ingredients:

2 cups flour
3/4 cup brown sugar
1/2 cup sugar
1/4 cup cream
1/4 cup honey
3 bars margarine at room temperature
12 ounces pecans
1 egg
2 tsps vanilla

Preparing:

Preheat oven to 160°C (350°F).

Beat 2 bars margarine with sugar until fluffy.
Add the egg and vanilla.
Lower speed and add flour gradually.

Pour the mixture into a greased mold.
Bake for 15 minutes and remove from oven.

Melt the remaining margarine with honey and brown sugar.
Allow to boil for 2 minutes and remove from heat.
Add the cream and pecans.

Cover pastry with the mixture.
Bake again for 10 minutes.
Allow to cool a little and cut in bars.

Thanksgiving Peaches and Cream Trifle

Ingredients:

825 g can sliced peaches
200 g mascarpone
25 g flaked almonds, toasted
1 cup cream
1/4 cup Marsala, peach chnapps liqueur or Grand Marnier
1 day-old sponge cake, cut into cubes

Preparing:

Put the cake cubes in a 2 liter dish and press down firmly.
Drain the peaches, reserving 1/2 cup of juice.

Mix the liqueur with the juice and drizzle over the cake.
Arrange the peach slices over the cake.

Beat the cream until soft picks form.
Add the mascarpone and beat briefly.
Spread over the peaches and refrigerate for 1 hour.

Sprinkle with almonds just before serving.

Thanksgiving Chocolate Pecan Pie

Ingredients:

1 1/4 cups flour
1/2 cup unsalted butter, softened
5 tbsp sugar
1 egg, beaten
Finely grated zest of 1 orange

Filling:
5 ounces plain chocolate, chopped
1 1/2 cups pecan
3/4 cup corn syrup
1/4 cup butter
3 tbsp light brown sugar
1 tsp vanilla extract
3 eggs beaten

Preparing:

Mix the flour and sugar.
Work in the butter evenly with your fingertips until combine.

Beat the egg and the orange zest.
Stir into the mixture to make a firm dough.
Add a little water if the mixture is too dry and knead briefly.

Roll out the pastry on a floured surface and use a to line a deep, 8-inch loose-based flan pan.
Chill for 30 minutes.

Preheat the oven to 160ºC (350ºF).

Filling:
Melt the syrup, sugar, chocolate and butter in a small saucepan.
Remove from heat and beat in the eggs and vanilla.

Sprinkle the pecans into de pastry shell and carefully pour in the chocolate mixture.
Place the pan on a baking sheet and bake the pie for 1 hour.
Cool in the pan for 10 minutes, then serve.

Thanksgiving Lemon Almond Tart

Ingrdients:

350 g ricotta, sieved
80 g blanched almonds, finely chopped
1/3 cup caster sugar
3 eggs, well beaten
3 tbsp flaked almonds
1 tbsp finely grated lemon rind

Lemon Pastry:
125 g chilled unsalted butter, softened
2 cups plain floured, sifted
1/4 cup caster sugar
1 tbsp finely grated lemon rind
2 egg yolks

Preparing:

Combine the flour, sugar and a pinch of salt.
Make a well in the center and add the butter, rind and egg yolks.
Work the flour into the center with the fingertips until a smooth dough forms.
Wrap in plastic wrap, flatten slightly and refrigerate for 20 minutes.

Beat the ricotta and sugar.
Add the eggs gradually, the lemon rond, and then stir in the chopped almonds.

Preheat the oven to 180ºC (360ºF).

Roll out the pastry on a lighlty floured surface and line into a greased flauted flan tin, trimming away the excess pastry.
Pour in the filling and smooth the top.
Sprinkle with the flaked almonds and bake for 1 hour.

Thanskgiving Jalousie

Ingredients:

500 g apples, peeled, cored and cubed
375 g puffy pastry
30 g sultanas
30 g unsalted butter
1/4 cup soft brown sugar
1 tbsp lemon juice
1 tsp grated lemon rind
1/4 tsp nutmeg
1/4 tsp cinnamon
1 egg, lightly beaten to glaze

Preparing:

Preheat oven to 220ºC (425ºF).

Melt butter and sugar in a frying pan.
Add apples, lemon rind and lemon juice, and cook for 10 minutes until mixture is thick and syrupy.
Stir in the nutmeg, cinnamon and sultanas.
Cool completly.

Cut the block of puff pastry in half.
Roll out on a floured surface one half of the pastry to a 24cm x 18cm rectangle.

Spread the fruit mixture onto the pastry, leaving a 2.5 cm border.
Brush the edges lightly with the beaten egg.

Roll the second half of the pastry on a lightly floured surface to 25cm x 18 cm rectangle.
Cut slashes in pastry across its width, leaving a 2 cm border around the edge, using a sharp knife.
Glaze the top with egg and bake for 30 minutes.

Thanksgiving Chocolate Cheesecake

Ingredients:

1 1/2 cups ground chocolate cookie wafers
1 1/3 cups whipped cream
1 cup melted semibitter chocolate chips
3/4 cup chopped walnuts
1/2 cup sugar
1/3 cup melted butter
285 g cream cheese softened
1 tsp vanilla

Preparing:

Preheat oven to 160°C (320°F).

Combine cookies with butter into a greased mold.
Push against the bottom to form a crust.
Bake for 10 minutes, remove from oven and allow to cool.

Mix the cream cheese with sugar.
Add chocolate chips, vanilla and nuts.
Incorporate whipped cream in surround form.

Pour the mixture on the crust and freeze for 2 hours.

Thansgiving Apple Doughnut

Ingredients:

175 ml of water
55 g flour
55 g sugar
4 apples peeled and sliced
2 tsp cinnamon
1 egg
Salt and oil

Preparation:

Pour the oil into a large frying pan and heat.

Beat the egg with salt peaks.
Incorporate water and flour and beat.

Mix the cinnamon and sugar and reserve.
Deep apples in the pastry and fry them in oil for 1 minute on each side.

Remove and drain excess oil.
Sprinkle with cinnamon.

Thanksgiving Baked Cinnamon Pears

Ingredients:

4 pears mature cut by half
55 g margarine
50 g brown sugar
2 tbsp lemon juice

Preparing:

Preheat oven to 200°C (400°F).

Spread pears with lemon juice.
Put them in a baking tray with the cut side down.

Dissolve brown sugar with the cinnamon and margarine.
Pour the mixture over the pears.
Bake for 20 minutes.

Thanksgiving Crosissant Chocolate Pudding

Ingredients:

1 1/2 cups milk
1 / 2 cup sugar
1/2 cup chocolate chips
1/4 cup cocoa powder without sugar
3 eggs
2 croissants sliced
1/2 tsp vanilla
1/4 tsp salt

Preparation:

Beat milk, eggs, sugar, cocoa, vanilla and salt.
Place half of the croissants, chocolate chips and half of the mixture into a greased pan.
Repeat layer with the remaining ingredients.
Cook in water bath for 1 hour.

Thanksgiving Lemon and Nuts Dessert

Ingredients:

230 g butter
75 g powdered sugar
1 cup cornstarch
1 cup flour
1 ounce amaretto
4 tbsp rum
3 tsp water
1 tsp vanilla
Strawberries chopped

Lemon Pudding:
100 g sugar
1/2 cup cream
1/4 cup lemon juice
Lemon zest

Nutella mousse:
2 cups whipped cream
1/2 cup nutella (nuts cream)
Liquid Sugar syrup

Preparing:

Lemon Pudding:
Beat eggs with sugar.
Boil the cream, remove from heat and add eggs.
Add the lemon and lemos zest.

Beat butter with the powdered sugar, vanilla, rum and water.
Mix flour with cornstarch and add to the mixture until it forms a ball.
Refrigerate for 1 hour.

Stretch the dough and bake the stuffing for 30 minutes to 150C (300F).
Place strawberries with half tbsp sugar and amaretto.

Nutella mousse:
Melt the Nutella with liquid sugar in a water bath.
Allow to cool and add the whipped cream in surround.

Thanksgiving Cheesecake and Chocolate Parfait

Ingredients:

2 cups chocolate ice cream
1 1/2 cups cottage cheese
3 tbsp ground wheat crackers
2 tbsp semibitter chocolate chips, miniature
8 tsp sugar
2 tso brown sugar
1 1/2 tsp vanilla

Preparation:

Process in a food processor cheese, sugar, brown sugar and vanilla until obtaining an homogeneous mixture.
Add 1 tbsp of chocolate sparks.

Serve 1/4 cup of ice cream in each glass.
Add 1 tbsp of the cheese mixture.
Sprinkle with 2 tsp cookies ground.

Repeat layers and freeze for 30 minutes.
Decorate with chocolate chips.

Thanksgiving Mango Mousse

Ingredients:

1 mango big mature, the pulp
1/2 liter cream
6 tbsp sugar
4 tbsp warm water
1 sheet unflavor gelatin

Preparing:

Liquefy the pulp of the mango with sugar.

Whip the cream until it forms whipped cream.

Dissolve gelatin in the warm water.
Add gelatin to whipped cream and stir.
Incorporate the mango mixture.

Pour the mixture in individual molds.
Refrigerate for 8 hours and serve.

Thanksgiving Cinnamon Ice Cream

Ingredients:

3 cups milk
1 cup cream
1 cup sugar
6 egg yolks
1 1/2 tsp ground cinnamon
1 tsp vanilla

Preparing:

Mix cinnamon and sugar.
Add milk, cream and yolks.
Put it to medium heat and stir for 20 minutes.

Remove from heat and add vanilla.
Put the pan with the mixture in a large bowl with ice water.
Allow the mixture to cool, stirring occasionally.

Cover with plastic and allow to cool completely for 24 hours.
Freeze the mixture until serving.

Thanksgiving Sweet Cinnamon Popcorn

Ingredients:

1/2 package of corn for popcorn
Oil
Sugar and cinnamon to taste

Preparing:

Place in a pot the oil and corn.
Add sugar when the corn has busted.
Sprinkle with cinnamon when sugar melts.

Thanksgiving Apple Pie

Ingredients:

500 g puffy pastry
200 g sugar
75 g butter
50 g raisins
6 apples peeled and chopped
300 ml water
2 tbsp cinnamon
Lemon zest

Preparing:

Cook all ingredients except the pastry.
Allow to boil for 15 minutes and drain.

Put the pastry into a greased mold.
Add the filling and cover again with more pastry.

Bake at 175C(350F) for 35minutos.