Thanksgiving Desserts

These two recipes, “Cherry Chocolate Pecan Cake” and “Ginger Pumpkin Cheesecake” come from Sunshine Recipes, by the Golden Country Line Dancers & Company of South Portland, which was given to me by a long-time Mechawana friend, Dot Gonyea.

CHERRY CHOCOLATE PECAN CAKE

Ingredients:

2-1/2 cups chocolate cake mix (1 pkg. mix)

1 tsp. cinnamon

¼ cup vegetable oil

2 eggs

2 tsp. vanilla extract

1 (21 oz,) can cherry pie filling, pulse in processor to coarsely chop cherries

1 cup milk chocolate chips

1 cup pecans, chopped (1/4 cup reserved for cake pan)

Directions:

Preheat oven to 350 degrees. Heavily spray bundt pan with nonstick spray, or oil and dust with flour. Evenly distribute ¼ cup of the pecans in bottom of pan. Combine cake mix and cinnamon in mixer bowl. Add oil, eggs, vanilla and chopped cherry pie filling, mix well. Stir in chocolate chips and remaining pecans. Pour into bundt pan and bake for 1 hour. Cool in pan for 10 minutes. Carefully remove cake from pan and cool completely. If desired, sift powdered sugar on top before serving. Best with whipped cream..                           By Livia York

GINGER  PUMPKIN CHEESECAKE

Ingredients:

3 (8 oz.) pkgs. Cream cheese

4 eggs

1 cup sugar

2 tsp. cinnamon

½ tsp. grated nutmeg

½ tsp. salt

1-1/2 cup fresh pumpkin or canned

1/3 cup chopped crystallized ginger

Topping:

1 cup heavy cream, whipped.

3 tbsp. crystallized ginger

Crust:

½ cup chopped pecans

½ cup brown sugar

½ cup unsalted butter

¾ cup crushed gingersnaps (12 to 15)

Directions:

Bake at 400 degrees for 10 minutes. Then reduce heat to 350 degrees for 50 mins. Cool 1-2 hours.                     By Livia York

The following pie recipes come from Betty Crocker’s Picture Cook Book published in 1950. I inherited this book and another Betty Crocker cook book from my mother, Evangeline, probably the best cook in New England.

PUMPKIN PIE

Betty shows instructions for making pie crust in this book, but most cooks today use already prepared shells. If you want to make your own, I assume you have your own recipe. She also gives instructions for both a 9” pie and an 8” pie. I opted to go with the 9” pie.

Ingredients:

1¾ cups mashed cooked pumpkin (or, I assume, you can use the canned kind, check the ingredients in the can, however)

½ tsp. salt

1¾ cups milk

2 large eggs (1/2 cup) or 4 yolks

2/3 cup brown sugar

2 tbsp. sugar

1¼ tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

¼ tsp. cloves

Directions:

Pour into pastry-lined pie pan. Bake at 425 degrees for 45-55 mins. just until a silver knife inserted into side of filling comes out clean. The center may still look soft but will set later. Serve slightly warm or cold. NOTE: This is a rich brown spicy pie. For lighter color and milder flavor, use all white sugar and omit cloves.

PUMPKIN PIE WITH WHIPPED CREAM

Follow recipe above. Just before serving, cover cooled pie with a thin layer of sweetened whipped cream and sprinkle chopped nuts over the top. (I recommend pecans or walnuts)

GINGER CREAM; A gourmet’s touch, use ½ tsp. ginger with ½ cup whipping cream and 1 tbsp. sugar.

NEW ENGLAND SQUASH PIE

You can also make an old-fashioned squash pie using the same directions as for pumpkin pie above. I use ingredients for a 9” pie here.

Ingredients:

1 3/4 cups strained mashed squash

1 tsp. salt

1½ cups milk

2 large eggs (1/2 cup)

1 cup sugar

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. ginger

1 tbsp. melted butter

PECAN PIE

Here in the south it wouldn’t be Thanksgiving without a pecan pie. I quote from Betty in the book, “Traditional recipe from Tidewater Virginia. The choice among all desserts served at world renowned Williamsburg Inn in restored colonial Williamsburg.” (I wonder if this tourist attraction was new in 1950).

Ingredients for a 9” pie:

3 eggs

2/3 cup sugar

1/3 tsp. salt

1/3 cup butter, melted

1 cup dark corn syrup

Mix in…1 cup pecan halves

Directions:

Pour into pastry-lined pan. Bake at 375 degrees 40-50 mins until set and pastry is nicely browned. Cool. Serve cold or slightly warm.