Volume 9, Issue 103 - November 23, 2005

Hello Recipe Club Member,

Today is the last day of our Thanksgiving recipes for this year. I hope you have found a few in the collection that you will use for years to come. It seemed only right that I should end up the collection with a few great dessert recipes. I hope you enjoy them.

There will be no more Recipe Club mailings until next Monday. On behalf of the entire Chef2Chef.net team, I would like to wish you all a great holiday weekend.

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Pumpkin Flan

Makes 6 to 8 servings

Ingredients:

3/4 cup sugar, divided
2 whole eggs
2 egg whites
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (12 ounce) evaporated skim milk
1 1/2 cups mashed, cooked pumpkin

Preparation:

Sprinkle 1/2 cup sugar in bottom of small saucepan over medium-low heat. Caramelize by stirring often until sugar melts and is golden (approximately 8 minutes). Pour immediately into round 9 inch cake pan, tipping quickly to coat bottom of pan. Set aside.

Combine 1/4 cup sugar and next 6 ingredients in a bowl. Beat at low speed with mixer until sugar is dissolved. Add pumpkin, beat at low speed until smooth. Pour into prepared cake pan. Place in large shallow pan. Add hot water to larger pan to a 1 inch depth.

Bake at 300 degrees F. for 1 hour or until inserted knife tip comes out clean. Remove cake pan and let cool. Cover and chill 3 hours. Loosen edges with a spatula. Place a serving plate on top of cake pan; quickly invert flan onto plate. Drizzle any remaining sauce over flan.

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Baked Cranberries and Pears

Makes 12 servings

Ingredients:

2 cups raw cranberries
2 cups fresh pears, peeled and chopped
1 cup granulated sugar
1 1/2 cups quick oats
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped pecans, optional
1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted

Preparation:

Preheat oven to 325 degrees F.

Combine cranberries, pears and granulated sugar in a 2-quart baking dish.

Mix remaining ingredients and spread over cranberry-pear mixture.

Bake about 1 hour, until lightly browned and bubbly.

Serve warm or at room temperature.

Source: www.crisco.com

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Classic Pecan Pie

Makes 6 to 8 servings

Ingredients:

1 9-inch unbaked pie shell
3 eggs
1 cup sugar
2/3 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons Armagnac or other brandy
1 1/2 cups pecan halves

Preparation:

Preheat the oven to 400 degrees F. In a glass mixing bowl beat the eggs. Blend in the sugar, syrup, butter, vanilla, salt and Armagnac. Stir in the pecans. Pour the mixture into the pie shell and bake 10 minutes.

Lower the oven to 350 degrees F. and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.