It’s Thanksgiving today and many of you must be confused about the menu. Why not introduce some new dessert recipes to the menu today? It will be refreshing and fun, isn’t it? Come, let’s make it all easy for you. Thank us later!
Maple Pecan Pie
Prep time: 20 minutes
Bake time: 1 hour
Total time: 1 hour 20 minutes
Yield: 6 to 8 servings
Ingredients-
For the filling:
3/4 cup Grade B maple syrup
1/2 cup white corn syrup
3/4 cup brown sugar
4 tablespoons (1/2 stick) butter, cut in pieces
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 cups pecans
1 (9-inch) pie shell
For serving:
Whipped cream
Method to Prepare-
Preheat oven to 350 F. Combine syrups, sugar and butter in a medium saucepan and stir over medium heat until butter is melted. Raise heat and bring mixture to a boil for one minute. Set aside to cool until lukewarm.
Whisk in the eggs, vanilla and salt until well combined.
Fold in 1 cup of pecans.
Pour filling into pie shell.
Sprinkle 1 cup of pecans evenly over the top of the pie.
Place on a baking sheet or tray to catch any drips and bake for one hour or until a knife inserted in the centre comes out clean.
Cool on a rack.
At serving time, cut the pie into wedges and top each piece with whipped cream.
Mini Apple Bundt Cakes With Mascarpone Bourbon Cream
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes
Yield: 6 mini Bundt cakes, plus 2 cupcakes
Ingredients –
For the cake:
3/4 cup good, fresh olive oil (I like California Olive Ranch)
2 cups sugar
4 eggs
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups flour
1 teaspoon baking soda
3 cups cored, unpeeled grated tart apples
1 teaspoon vanilla
For the cream:
8 ounces mascarpone cheese
2 tablespoons bourbon
1/2 cup heavy cream whipped with 1 teaspoon powdered sugar to soft peaks
1/4 cup chopped walnuts, toasted
Method to Prepare-
Preheat oven to 325 F. Grease the Bundt pans very well with canola spray.
Whisk the oil, sugar and eggs together until light and fluffy.
Whisk in the dry ingredients and mix just until well combined.
Fold in the apples and vanilla.
Fill the Bundt pans to 1/2-inch from the top. Use any remaining batter for cupcakes.
Bake 40 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool on a rack.
Make the cream by stirring the mascarpone and bourbon together until smooth, then gently fold in whipped cream.
For serving, place a mini Bundt cake on each plate and mound a generous dollop of bourbon cream in the center hole. Sprinkle with chopped walnuts.
Gingerbread With Pumpkin Ice Cream and Salted Caramel
Picture Credits- Better Homes and Gardens
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 12 servings
Ingredients –
For the cake:
2 eggs
1/2 cup sugar
1/2 cup molasses
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup canola oil
1 teaspoon baking soda dissolved in 1 tablespoon hot water
1 cup all-purpose flour
1/2 cup boiling water
For serving:
Pumpkin ice cream
Caramel sauce warmed gently in a microwave
French grey sea salt
Method to Prepare-
Preheat oven to 350 F. Butter the bottom and sides of a 9-inch square glass baking dish.
Whisk eggs, sugar, molasses, spices and oil in a medium bowl until smooth.
Stir in the dissolved baking soda then beat in the flour, whisking until all lumps are gone.
Add the boiling water and stir lightly until it’s incorporated. The batter will be quite thin.
Pour into the prepared pan and bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack.
At serving time, cut squares of gingerbread and put on plates. Top with a scoop of ice cream and a drizzle of warm caramel. Sprinkle a few grains of sea salt on top of each serving.
Spiced Persimmon Tart With Hazelnut Crust
Prep time: 35 minutes
Bake time: 35 minutes
Total time: 70 minutes
Yield: 10 servings
Ingredients –
For the crust:
1 cup flour
1/2 cup hazelnuts, toasted
1/4 cup powdered sugar
Pinch of salt
8 tablespoons (1 stick) cold butter, cut in pieces
1 egg
For the filling:
3 Fuyu persimmons, about 1/2 pound each, peeled, cored and sliced 1/4-inch thick
Juice of 1/2 lemon
1 1/2 teaspoons sugar
1 teaspoon dried ginger
1/4 teaspoon allspice
1 tablespoon apricot jam, melted
1/2 teaspoon large-crystal turbinado sugar
For serving:
Whipped cream
Method to Prepare-
For the crust:
Preheat oven to 350 F. Grease tart pan thoroughly.
Put flour, nuts, sugar and salt in the bowl of a food processor and pulse on and off until the nuts are ground into flour and the ingredients are well mixed.
Add the butter and pulse until the mixture resembles coarse meal.
Add the egg and pulse until the dough clumps together.
Press the dough on the bottom and sides of a 4-inch-by-14-inch tart pan with a removable bottom. (You can also use a 9-inch square pan or a round tart pan.)
For the filling:
Combine the persimmons with lemon juice, sugar and spices and stir until all slices are coated.
Layer the fruit decoratively in the prepared crust so the slices overlap.
Bake for 35 to 40 minutes until crust is golden brown and persimmons are tender.
Remove from oven and, while hot, brush fruit slices with apricot jam. Let cool slightly then sprinkle evenly with turbinado crystals.
Cool on a rack then remove the sides of the pan.
At serving time, top each slice of tart with a dollop of whipped cream.
Ahan, don’t forget to accompany the desserts with a glass of wine!
Food 4 Your Mood 
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