The day you’ve all been waiting for, right? You know, where we share our dessert recipes in anticipation of Thanksgiving!
Last week we did a side dish and bread recipe trade in the daytime café; next week we’re trading turkey and stuffing tricks and recipes.
This is a favorite recipe that I picked up when I worked at a local restaurant. Totally easy, and everybody loves it.
Makes 1 9 x 13 pan
2 large cans of pineapple
4 apples, cored and cubed
2 Tbsp lemon juice
1 cup brown sugar
2 cups flour
2 cups sugar
3 eggs
1 ½ cups butter, melted
Drain pineapple.
Core and cube apples and soak in lemon juice.
Place pineapple, apple, walnuts, and brown sugar in the bottom of the 9 x 13 pan.
Make topping: Whip eggs, add sugar, and blend.
Add flour and warm melted butter, mix completely. Spread topping over center of pan (it spreads during baking). Bake at 350 degrees for 30 minutes or until golden brown.
Portion and serve warm with vanilla ice cream.
(If you have a small family, you can cut the recipe in half and bake it in a pie plate)
And here’s a recipe I haven’t tried yet, but am planning on making for the holiday. I like the idea that I can taste more than one kind of dessert without
having to go wild on sugar, and the little phyllo shells make this easy!!
1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Preheat oven to 350°.
To prepare mashed sweet potatoes: Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.
Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
So, I’ve shown you my dessert recipes; time for you all to show me yours!