| Chef2Chef Recipe Club - Volume 1 Number 048 - November21, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club! Here are some Thanksgiving Dessert recipes for you. I've also included a Foolproof Pie Dough recipe. It really is foolproof. Have a great Thanksgiving everyone. Friday, I'll have some recipes for your leftovers. ----------------------------------------------------------------------- CHOCOLATE PECAN PIE Serves 6 Preparation :05 Cook 1:00 Stand :30 Total 1:35 A taste of the "Old South" with a twist. 1 cup light corn syrup 3 each eggs 1/3 cup butter, melted 1 cup brown sugar 1 dash vanilla 1 pinch salt 2 cups pecans, pieces 1 each pie shell, uncooked 5 ounces milk chocolate, pieces Preheat your oven to 350 degrees. Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown. Best served at room temperature or warmed slightly in the microwave. And a little Ice Cream on the side won't kill you either. ----------------------------------------------------------------------- PUMPKIN ICE CREAM FREEZE Serves 8 Preparation :30 Cook :00 Stand 8:00 Total 8:30 1 1/4 cups ginger snap cookies, crushed, about 25 cookies 1/4 cup sugar 1/4 cup butter, melted 1 quart vanilla ice cream 1 cup canned pumpkin 1 cup brown sugar 1 teaspoon vanilla 1 teaspoon nutmeg 1/4 teaspoon ground ginger Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside. Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts. -------------------------------------------------------------------- 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 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. For more free recipes featuring Black Walnuts see our sponsor at http://www.black-walnuts.com ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |