Ingredient Title Chef Category

Give thanks for great desserts

Tom turkey is king for a day and blushing cranberries always wend their way to the table with Tom--a mighty duo. However, desserts are still the crowning glory of Thanksgiving.

Pumpkin-From-Scratch Pie

Sugar pie pumpkins and white pumpkins keep for weeks and make delicious pumpkin desserts. Cook and freeze the puree for everything from pumpkin cheesecake to pumpkin cookies, breads, cakes or steamed puddings.

1 sugar pie pumpkin, about 3 lbs.
4 large eggs
2/3 cup firmly packed brown sugar
1 1/4 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups dark corn syrup
1 1/2 cups half-and-half or heavy cream
2 baked pie crusts

Preheat oven to 350 F, line a rimmed baking sheet with foil. Cut pumpkins in half crosswise and place cut side down on a cookie sheet. Bake until very soft when pressed, about 1 hour. When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly puree flesh; you need 2 cups. Seal extra puree and freeze for future use. Beat 2 eggs with pumpkin puree, eggs, sugar, cinnamon, salt, ginger and cloves. Stir in corn syrup and cream. Set baked pie crusts in pans on baking sheet. Pour half of the pumpkin mixture into each crust and place in oven. Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. Cool on racks. Makes 12 to 16 servings.

Pecan Pie with Maple Syrup

Lightly toasting the pecans, browning the butter and using maple syrup gives this old favorite a new twist.

1 3/4 cups pecan halves
6 tablespoons butter
3 large eggs
2 tablespoons flour
1 cup firmly packed brown sugar
1/2 cup maple syrup
1 teaspoon vanilla
1 pie crust, baked

Preheat oven to 350 F. Spread pecans in a single layer on baking sheet. Bake until nuts are fragrant and slightly darker, about 7 minutes, Cook butter over high heat just until it begins to brown, 4 to 5 minutes, remove from heat. Finely grind 1/4 cup pecans. Beat eggs to blend, add ground pecans, pecan halves, browned butter, flour, brown sugar, maple syrup and vanilla. Mix well. Pour into baked crust and bake until center is set when slightly shaken, about 25 minutes. Let pie stand on rack for at least 30 minutes or until cool. Makes 6 to 8 servings.

Macadamia Cheesecake

If the nuts are salted, pour onto a cloth towel and rub briskly with fabric before using.

Walnuts, hazel nuts or pecans can be substituted.

Brittle:

1 cup roasted macadamia nuts
2 cups granulated sugar

Cheesecake:

2 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
4 tablespoons butter, melted
4 packages (8 oz. each) cream cheese
4 large eggs
1 lemon's grated peel
2 teaspoon lemon juice
1 teaspoon vanilla
5 tablespoons macadamia nut liqueur, optional
2 cups sour cream

Brittle: Coarsely chop macadamia nuts. Pour 3/4 cup granulated sugar into frying pan. Over high heat, shake pan often until sugar melts and turns golden, about 5 to 8 minutes (watch carefully so it doesn't burn). Immediately stir in nuts, then immediately pour out onto 14-inches of aluminum foil. Using a spoon press mixture to flatten. Let cool, then break brittle into about 1/4- to 1/2-inch pieces. You can make this ahead and store for 3 days in tightly closed container.

Cheesecake: Preheat oven to 325 F. Combine graham crumbs with remaining 1/4 cup granulated sugar, cinnamon and melted butter. Press mixture evenly over bottom and 1 1/2-inches or more up sides of pan. Beat cream cheese and eggs until smooth. Add 3/4 up sugar, lemon peel and juice, vanilla and 4 tablespoons liqueur (if using); beat until smooth. Stir in 1 1/2 cups nut brittle and pour into crust-lined pan. Bake until center barely jiggles when pan is gently shaken, about 1 hour.

Topping: Mix sour cream with 1/4 cup sugar and 1 tablespoon liqueur or almond flavoring. Spoon onto hot cheesecake and gently spread to cover top. Return to oven and bake until sour cream is set when gently shaken, about 10 to 15 minutes. Makes 20 to 24 servings.

Create all 3 for one feast and watch them all disappear!

Beverly G. Barbour-Soules
1755 Filbert Street, 1M
San Francisco, CA 94123
Telephone: 415-440-3602
Fax (call 1st): 415-440-3602

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