- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
So I've got desert for Thanksgiving this year
Posted on 11/13/10 at 2:02 pm
Posted on 11/13/10 at 2:02 pm
Oh well, I can bake aright I guess, but here's the challenge, and I want to see if you chefs can help me out here. I've got to bring it, and I mean bring it to keep up with my brother. I need the mouth dropping BOMB of a desert.
I am thinking a pie or a cake because I really don't want to do this there. I want to cook it either the night before or early in the morning.
I am thinking either a killer cheesecake, doberge, red velvet, or carrot cake, and I mean the best they can be done, or maybe an unbelievable pie or cobbler. I've also entertained a mississippi mud pie.
HOWEVER, I am quite open to suggestions, so if you've got the "OMG how did you do it desert" I need to hear it. I'm tired of placing second behind my brother.
13
Posted on 11/13/10 at 2:16 pm to Mike da Tigah
I have a great one for you.
Pumpkin Pecan Pie Crumble Cake
Ingredients:
Vegetable spray for 13 X 9" pan
1 pkg (18.25 oz) plain yellow cake mix
1 stick butter at room temp
4 large eggs
2 cans (15 oz ea) pumpkin (or 4 cups fresh prepared pumpkin -- better)
1 can evaporated milk 5 oz
1-1/4 cup sugar
2-1/2 tsp pumpkin pie spice
4 tbsp butter, chilled
1 cup chopped pecans
Preheat oven to 350. Lightly grease pan.
Bottom Layer Crust:
Measure out 1 cup of the cake mix and reserve for topping. Place remaining cake mix, room temp butter, and 1 egg in large mixing bowl. Blend on low with mixer for 1 minute. Using your fingertips, press over the bottom of the prepared pan so that it reaches the side of the pan.
Filling:
Place pumpkin, evap. milk, 1 cup sugar, remaining 3 eggs and spices in large mixing bowl. Blend on low speed, about 30 seconds. Increase speed to medium and beat another 1-2 minutes. Pour evenly over crust, spreading to sides of pan with spatula.
Topping:
Place remaining 1/4 cup sugar, chilled butter, and reserved cake mix in a clean bowl. Beat with electric mixer on low until just combined and crumbly, about 30 seconds to 1 minute. Stop the machine and stir in pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute topping evenly over filling mixture.
Bake until center no longer jiggles when you shake the pan and the pecans on top have browned, 70 - 75 minutes. Remove pan from oven and cool.
This is a hit everywhere you take it! Let me know how much you love it! Then tell your brother to kiss your arse.
Pumpkin Pecan Pie Crumble Cake
Ingredients:
Vegetable spray for 13 X 9" pan
1 pkg (18.25 oz) plain yellow cake mix
1 stick butter at room temp
4 large eggs
2 cans (15 oz ea) pumpkin (or 4 cups fresh prepared pumpkin -- better)
1 can evaporated milk 5 oz
1-1/4 cup sugar
2-1/2 tsp pumpkin pie spice
4 tbsp butter, chilled
1 cup chopped pecans
Preheat oven to 350. Lightly grease pan.
Bottom Layer Crust:
Measure out 1 cup of the cake mix and reserve for topping. Place remaining cake mix, room temp butter, and 1 egg in large mixing bowl. Blend on low with mixer for 1 minute. Using your fingertips, press over the bottom of the prepared pan so that it reaches the side of the pan.
Filling:
Place pumpkin, evap. milk, 1 cup sugar, remaining 3 eggs and spices in large mixing bowl. Blend on low speed, about 30 seconds. Increase speed to medium and beat another 1-2 minutes. Pour evenly over crust, spreading to sides of pan with spatula.
Topping:
Place remaining 1/4 cup sugar, chilled butter, and reserved cake mix in a clean bowl. Beat with electric mixer on low until just combined and crumbly, about 30 seconds to 1 minute. Stop the machine and stir in pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute topping evenly over filling mixture.
Bake until center no longer jiggles when you shake the pan and the pecans on top have browned, 70 - 75 minutes. Remove pan from oven and cool.
This is a hit everywhere you take it! Let me know how much you love it! Then tell your brother to kiss your arse.
This post was edited on 11/13/10 at 2:18 pm
Posted on 11/13/10 at 2:26 pm to ChenierauTigre
Posted on 11/13/10 at 2:27 pm to Mike da Tigah
Posted on 11/13/10 at 3:14 pm to Mike da Tigah
Try this! One Cup Pie
1 cup creamy peanut butter
1 cup cream cheese
1 cup powdered sugar
1 cup whipped topping
1 cup chocolate syrup
1 graham cracker crust
Beat peanut butter and cream cheese together until smooth. Add sugar and beat well. Add whipped topping and beat well. Pour mixture into pie crust and pour chocolate syrup over top. Cover and freeze for at least 3 hours. Remove from freezer and let soften for 15 minutes. Slice and eat. Serves 6.
:nana:
1 cup creamy peanut butter
1 cup cream cheese
1 cup powdered sugar
1 cup whipped topping
1 cup chocolate syrup
1 graham cracker crust
Beat peanut butter and cream cheese together until smooth. Add sugar and beat well. Add whipped topping and beat well. Pour mixture into pie crust and pour chocolate syrup over top. Cover and freeze for at least 3 hours. Remove from freezer and let soften for 15 minutes. Slice and eat. Serves 6.
:nana:This post was edited on 11/13/10 at 3:22 pm
Posted on 11/13/10 at 3:22 pm to TorNation
quote:
Try this! One Cup Pie
sounds delicious
Posted on 11/13/10 at 5:18 pm to Mike da Tigah
Italian Cream Cake
Holly Clegg's first cook book. Had it many times and made it once. It's delicious and looks as impressive as it tastes.
Holly Clegg's first cook book. Had it many times and made it once. It's delicious and looks as impressive as it tastes.
Posted on 11/13/10 at 5:46 pm to GRITSBabe
Well Mike looks like you've got about 5 to try out within the next 2 weeks
Posted on 11/13/10 at 8:36 pm to Mike da Tigah
My Friend Flicker pie by Paula Deen
I'm not a big fan of Paula Deen. However, one of my kids saw her making this pie and requested I make it. It is delicious if you love Snickers and peanut butter!
We still love pecan pie made with the recipe on the jar of Karo syrup.
Oh, and chocolate sheet cake made from scratch with buttermilk in the batter is to die for. People with think it's iced brownies but will taste it and know that it tastes like your mawmaw's homemade chocolate cake.
Let me know if you want the recipe and I'll post it.
I'm not a big fan of Paula Deen. However, one of my kids saw her making this pie and requested I make it. It is delicious if you love Snickers and peanut butter!
We still love pecan pie made with the recipe on the jar of Karo syrup.
Oh, and chocolate sheet cake made from scratch with buttermilk in the batter is to die for. People with think it's iced brownies but will taste it and know that it tastes like your mawmaw's homemade chocolate cake.
Let me know if you want the recipe and I'll post it.
Posted on 11/13/10 at 11:16 pm to Mike da Tigah
derby pie. They have recipes online for it, but I'd do just about anything to get my bf's best friend's mom's recipe for it. That is the best pie I've had in my life!
Posted on 11/14/10 at 6:39 am to Buckeye06
quote:
Well Mike looks like you've got about 5 to try out within the next 2 weeks
Yeah, looks like Mike's going to have to get some bigger pants for Thanksgiving.
Seriously, thanks for all the great suggestions and recipes folks. I so appreciate it. It all looks phenomenal. Guess I need to start preheating the oven to try them out.
Posted on 11/14/10 at 8:14 am to Mike da Tigah
quote:
I've also entertained a mississippi mud pie
this is my moms specialty. she never has any leftovers and u can usually catch one or two people scraping the bottom of the pan for the last bits. its always been a hit and fairly easy to make. another winner is a praline cheesecake
Posted on 11/14/10 at 8:54 am to Mike da Tigah
Sweet potato pecan pie. 
Posted on 11/14/10 at 12:29 pm to Mike da Tigah
my wife gets 'nominated' every year to make this White Chocolate Bread Pudding for the holidays.
It will stop your tracks, it's so good
WHITE CHOCOLATE BREAD PUDDING
3-1/3 cups heavy whipping cream (1-2/3 cup)
10 ounces white chocolate, broken in half (5oz)
1 cup of milk (1/2 cup)
1/2 cup of sugar (1/4 cup)
2 eggs (1)
8 egg yolks (4)
1 small loaf French bread,
Cut into 1/4 inch slices and dried on a cookie sheet
15-20 minutes at 200 degrees
Preheat the oven to 275 degrees
In a medium saucepan, heat the cream but do NOT boil. Remove from heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water, heat the milk, sugar, eggs and yolks together and warm. Blend the egg mixture into the cream and chocolate mixture.
Crumble the bread slices into a bowl. Pour half the chocolate mixture over the bread and allow to sit for 30 minutes. Squish the mixture with your hands until there are no big pieces of bread.
Place the bread mixture into a 9x12 pan. Pour in the remainder of the chocolate mixture. Cover with aluminum foil and bake 1 hour.
Remove the foil and bake for an additional 15 minutes or until golden brown.
To serve, spoon pudding out of pan and top with warm white chocolate sauce.
*White chocolate sauce: In a double boiler, over barely simmering water, melt 16 oz (8oz) of white chocolate, frequently stirring until smooth. Remove from heat and mix in 2/3 cup (1/3 cup) cup of heavy cream. Keep warm until serving. To store, let cool slightly and store in an air tight jar in the refrigerator.
Melt in a double boiler over barely simmering water, stirring to keep smooth and creamy.
It will stop your tracks, it's so good
WHITE CHOCOLATE BREAD PUDDING
3-1/3 cups heavy whipping cream (1-2/3 cup)
10 ounces white chocolate, broken in half (5oz)
1 cup of milk (1/2 cup)
1/2 cup of sugar (1/4 cup)
2 eggs (1)
8 egg yolks (4)
1 small loaf French bread,
Cut into 1/4 inch slices and dried on a cookie sheet
15-20 minutes at 200 degrees
Preheat the oven to 275 degrees
In a medium saucepan, heat the cream but do NOT boil. Remove from heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water, heat the milk, sugar, eggs and yolks together and warm. Blend the egg mixture into the cream and chocolate mixture.
Crumble the bread slices into a bowl. Pour half the chocolate mixture over the bread and allow to sit for 30 minutes. Squish the mixture with your hands until there are no big pieces of bread.
Place the bread mixture into a 9x12 pan. Pour in the remainder of the chocolate mixture. Cover with aluminum foil and bake 1 hour.
Remove the foil and bake for an additional 15 minutes or until golden brown.
To serve, spoon pudding out of pan and top with warm white chocolate sauce.
*White chocolate sauce: In a double boiler, over barely simmering water, melt 16 oz (8oz) of white chocolate, frequently stirring until smooth. Remove from heat and mix in 2/3 cup (1/3 cup) cup of heavy cream. Keep warm until serving. To store, let cool slightly and store in an air tight jar in the refrigerator.
Melt in a double boiler over barely simmering water, stirring to keep smooth and creamy.
This post was edited on 11/14/10 at 12:31 pm
Posted on 11/14/10 at 1:13 pm to heypaul
I make this every year as well and it is by far the best dessert!
Posted on 11/14/10 at 1:23 pm to heypaul
that's pretty close to the recipe in John Folse's book.
Posted on 11/14/10 at 1:52 pm to yellowfin
Fuk all that baking shite.Here's what yu do.Buy some sliced banana bread,gallon of vanilla ice cream,bunch of two day old bananas,brown sugar and coconut rum..Prepare a big batch of Bananas Foster displaying your Flambe skills.Put a slice of the bread in a bowl scoop of vanilla ice cream on top then spoon the BF on top of that and reap your rewards.It never fails to impress........
Posted on 11/14/10 at 2:50 pm to yellowfin
quote:
that's pretty close to the recipe in John Folse's book.
it's from some place in new orleans, can't remember which one
i think maybe commander's palace?
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News