Im going to a Thanksgiving family dinner and I have to bring a desert so what's a good dessert with recipe ?

Pumpkin Creme Brulee-





2 cups heavy cream


1/4 cup light brown sugar


1/4 cup sugar, plus 4 teaspoons


8 large egg yolks


1/2 teaspoon pure vanilla extract


1/2 teaspoon ground cinnamon


1/4 teaspoon grated nutmeg


1 cup canned pumpkin


Directions


Preheat the oven to 325 degrees F.





Arrange 8 (1/2-cup) ramekins in a large metal baking pan.





In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.





In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.





Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.





Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar.








Also- go to northpole.com- they have something called Mrs. Claus cookbook- they have lots of pies, cookies, breads, cakes, and candy recipes


Im going to a Thanksgiving family dinner and I have to bring a desert so what's a good dessert with recipe ?
Turtle Cheesecake





2 cups OREO Chocolate Cookie Crumbs





6 Tbsp. butter or margarine, melted





1 bag (14 oz.) KRAFT Caramels





1/2 cup milk





1 cup PLANTERS Pecan Pieces





3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened





3/4 cup sugar





1 Tbsp. vanilla





3 eggs





2 squares BAKER'S Semi-Sweet Baking Chocolate








PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.





PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.





BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.





BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.





MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator


==


New York Cheesecake





Pastry:


1 cup all purpose flour


¼ cup sugar


1 t grated lemon rind


¼ t vanilla


1 egg yolk


1 stick butter softened





Mix all ingredients by hand until well blended. Use a little cold water if necessary to make workable dough. Chill 1 hour.





Filling:


2½ pounds cream cheese at room temperature


1¾ cups sugar


¼ t vanilla


3 T flour


5 eggs


1½ t grated lemon rinds


¼ cup heavy cream





Mix all ingredients with mixer adding eggs one at a time. Beat until mixture is extremely smooth. Use 9” spring form pan. Butter bottom and side. Use about ⅓ of chilled dough and roll to about ¼” thick to fit bottom of pan. Bake at 400° for 15 minutes. Remove and cool. Place top of pan on bottom. Roll remaining dough and fit around sides. Press so that sides are covered. Pour in cheese mixture. Bake at 500° and continue baking 1 hour. Let cool gradually. Remove pan sides to serve.


==


Cheesecake





crust


1/4 cup finely chopped pecans


1/4 cup finely chopped almonds


1/4 cup finely chopped walnuts


3/4 cup finely chopped vanilla wafers


2 tablespoons melted butter


Filling


1 1/2 lbs cream cheese


1 1/3 cups sugar


5 large eggs


16 ounces sour cream


1/4 cup flour


2 teaspoons vanilla extract


2 teaspoons lemon juice











1. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2'; up the sides of the pan, set aside.


2. Cheesecake: All above ingredients should be at room temperature before your begin.


3. Start by beating the cream cheese until light and fluffy.


4. Keep the mixer on a low setting throughout the beating and mixing process.


5. Add the sugar a little at a time and continue beating until creamy.


6. Add one egg at a time and beat after each egg.


7. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.


8. Add the sour cream last and beat well.


9. Pour cream cheese into the spring pan.


10. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.


11. When time is up, prop open oven door and leave in oven for one hour.


12. After one hour, remove from oven.


13. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.


14. A cheesecake should season.


15. The wait is worth it.


16. The flavor ripens and becomes enrichedIm going to a Thanksgiving family dinner and I have to bring a desert so what's a good dessert with recipe ?
a pine apple up side down cake, you can use a yellow cake mik or get one that is specific for this cake, use some miracle whip instead of oil, use the pineapple juice from the 2 cans of pineapple you will use,, 6 eggs,1/2 cup of wiracle whip, 1 stick of butter, 1 jar of merichino cherries, and 1/2 cup of dark brown sugar, first you melt the butter and pour it in a nonstick 8x13 cake pan,then sprinkle the brown sugar on the butter ( make sure the bottom of the pan is covered with butter first) then add pineapple slices,and put cherries ( pitted ) in every spot they will fit in, then pour in the yellow cake batter ( mix as directed ) into the cale pan, bake at 350% for 40 minutes, using a non stick over sized cookie sheet- invert the cake onto the cookie sheet so the pineapple side is up, carefully put it back into the cake pan .its a little tricky but is very possible,
Hi Quesha, does it need to be ready on arrival? Or can you, like reheat or do all on-site?


Use edit and let us know





okay no answer, try this recipe from ';Down home with the Neely's';


* 3 tablespoons butter, melted


* 3 eggs, beaten


* 3/4 cup brown sugar


* 2 tablespoons flour


* 1 teaspoon vanilla extract


* 3/4 cup dark corn syrup


* 3 tablespoons bourbon liquor


* 1 1/2 cups pecan halves


* 1/2 cup mini milk chocolate morsels


* 1 (9-inch) unbaked pie shell


* Homemade whipped cream, recipe follows





Directions





Preheat oven to 350 degrees F.





Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.





Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.





Place on a sheet tray and bake for 50 to 60 minutes.





When ready to serve top with a dollop of whipped cream.


Homemade Whipped Cream:





* 1 cup heavy cream


* 4 tablespoons confectioners' sugar


* 1 teaspoon vanilla extract





Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.
Here is one that is easy and yummy.





Orange Pineapple Cake





1 yellow cake mix


4 eggs


1/2 cup oil


1 medium can of mandarin oranges (including juice)





Mix all ingredients together on medium speed. Pour into your 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-25 minutes or until it is done.





Frosting for Orange Pineapple Cake.





1 large container of cool whip


1 can of crushed pineapple (don't drain)


1 small box of instant vanilla pudding


1/4 cup of confectioner sugar.





Mix all together, it will be very thin at first. Put in in the refrigerator and it will become thick.. Spread on cool cake and enjoy.
Here is a great recipe. It's easy to make, i think they will love it.
Why not a simple fruit salad?