Posted by Five days to go and its thanksgiving day 2009 in USA! And if you’re having plans to bake your own desserts and play a little avant-garde with the kitchen-floor then look no further, we offer some real professional tips to give you that much needed assist to make that thanksgiving dessert of yours be the creme de la creme.
To start, your thanksgiving day will never be complete if you have no Pumpkin Pie waiting on the table for the kids to munch! So here’s some good old-fashion pumpkin pie recipe that you will surely love.
For the crust we will be needing.
- 1 1/4 cups all-purpose flour
- 1 tbsp. granulated sugar
- 1/2 tsp. salt
- 4 tbsp. (1/2 stick/2 oz/56g) cold unsalted butter, cut into small pieces
- 3 tbsp. cold vegetable shortening, cut into small pieces
- 3 tbsp. very cold water
Filling:
- 1 can (15 oz.) 100% pure pumpkin
- 2/3 cup firmly packed light brown sugar
- 1 cup heavy cream
- 2 large eggs
- 1 egg yolk
- 4 tsp. all-purpose flour
- 3/4 tsp. vanilla extract
- 3/4 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- Pinch of ground cloves
- Pinch of salt
It won’t be a real pumpkin pie if it doesn’t have a whip-cream, right?
- 3/4 cup heavy cream
- 2 tbsp. granulated sugar
- 1/2 tsp. vanilla extract
Get all the instructions on how to bake here.
Now, if you think that pumpkin recipe was a little bit too old-school for you then you may want to try this Ultimate Pumpkin Pie Recipe, for a change.
For the crust:
- 2 cups all-purpose flour, plus more for dusting
- 5 teaspoons sugar
- Dash of Salt
- 12 tablespoons cold unsalted butter, cut into small pieces
For the filling and topping
- 1 15-ounce can pure pumpkin
- 2 tablespoons unsalted butter, softened
- Salt
- 3 large eggs, plus 1 egg white
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup pecans
- 1 cup fresh cranberries, or frozen, thawed and drained
- 1 2.3-ounce package amaretti cookies (about 12)
Get all the instructions on how to bake here
Now I have one more recipe to share to make your thanksgiving even more special. Voila! Here’s my favorite Cranberry sauce recipe.
I don’t know about you but for me, home-made cranberry sauce is much delectable rather than having it in cans. Not only the preservatives will give you the opposite of healthy-living but the taste of canned cran-sauce is highly unpleasant.
Actually cranberry sauce is highly-addicting, some people even try to eat a lot of turkey just to have an excuse to get more cranberry sauce. Hilariously, in my experience I have seen someone who can devour the whole sauce in one seat. Okay ’nuff of the chit-chat here’s the original cranberry sauce.
INGREDIENTS
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Here’s the complete instruction on how to prepare it.
Still find it a bit hard? Here’s a video to prepare a cranberry sauce.
Okay that’s it guys, Bon Appétit! Got to go back with that cheesecake that I am preparing. Have a sumptuous Thanksgiving feast to all!
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