November 15, 2018 at 2:11 p.m.

It's all about dessert

It's all about dessert
It's all about dessert

Thanksgiving is coming soon and those of us who live in the “park” celebrate Thanksgiving the week before this very special day. We do this as many of the residents go to family or friends for the day. We have a full dinner with the usual turkey, stuffing, mashed potatoes and gravy, green bean, sweet potat casserole, cranberries, rolls, relishes, and a delicious dessert. It’s a great gathering, getting together with some of the new residents that have moved into the park recently. We have four or more excellent cooks that prepare the main part of the meal and some of the rest of us bring the rest of the meal, help with decorating the clubhouse and cleaning up after everyone’s stomach is full.

I mentioned we have dessert and it’s most often pumpkin pie. If you would rather make the traditional pumpkin pie, that’s o.k.  I do have some other desserts that you might like to try.

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MAPLE PECAN 
PUMPKIN PIE
1-9-in. single pastry pie crust, unbaked
1-15 oz. can pumpkin
1/4 c. sugar
2 eggs, slightly beaten
1 c. whipping cream (not whipped)
1/2 c. maple syrup (not pancake syrup)
1 t. cinnamon
1/4 t. each, nutmeg, ginger and cloves
1/2 c. pecans chopped in large pieces.
2 T. maple syrup

Topping:
1/2 c. whipping cream
1 T. maple syrup

 Line a 9-in. pie pan with pastry, crimping edge; set aside. In a large bowl. Combine pumpkin, sugar and eggs, mixing well. Add whipping cream, 1/2 c. maple syrup and spices. Pour into pie shell. Sprinkle pecans over top; drizzle 2 T. over pecans Cover edge of crust with a 2-in. wide strip of foil (takes about 3 strips). Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees; remove foil and bake about 40-45 minutes or until knife inserted in center comes out clean. Refrigerate about 4 hourss or until chilled.   Makes  8 servings.

Topping:
In a small mixing bowl, beat whipping cream until soft peaks form. Gradually add maple syrup, beating until stiff peaks form.  Serve pie with whipped cream.  Makes 6 to 8 servings.  Note: You can use 3/4 t. pumpkin pie spice (nutmeg, ginger and cloves, plus the 1 t. cinnamon) if you wish. Mix well.

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SPICY PUMPKIN
CHIFFON PIE
1-1/4 c. finely crushed gingersnaps or finely crushed graham crackers
2 T. sugar
4 large egg whites, divided
2 T. butter or margarine, melted and cooled but not set
2 envelopes unflavored gelatin (2 t. each)
1-1/4 c. evaporated skim or 1% milk
1 – 15 oz. can pumpkin                 
1/2 c. packed brown sugar
1 t. grated lemon rind
1 t. cinnamon                    
1/4 t. ginger
1/8 t. cloves
2/3 c. sugar

In a small bowl, stir in gingersnaps and the 2 T. sugar. In another small bowl, combine 1 of the egg whites and the melted butter. Add to crumb mixture and stir until combined. Press into bottom and up sides of a lightly greased 9-in. pie plate. Bake 4 to 5 minutes or until edge of crust is starting to brown. Cool on wire rack.

Meanwhile, in a medium-size saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook over low heat for 5 minutes or until gelatin dissolves completely, whisking constantly. Remove from heat. In a large bowl, combine next 7 ingredients; stir in gelatin mixture. Refrigerate mixture for 30 minutes, stirring occasionally.

In a large heavy saucepan, with an electric mixer on HIGH, beat the remaining egg whites and the 2/3 c. sugar over low heat for 6 minutes or until stiff peaks form. Gently fold  into pumpkin mixture. If necessary, refrigerate until  mixture mounds slightly when dropped from a spoon. Spoon pumpkin mixture into the baked, crumb crust. Cover gently with wax paper and refrigerate 4-5 hours or until set.  Makes 8 servings. Note: If this sounds like a lot to do when making this pie while preparing other foods.  Ask a family member or a close friend to make this pie if they ask, “What could I bring?”

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This cranberry dessert has been traditionally served by Bud’s Mom for many Thanksgiving gatherings. You might have this recipe or have made this dessert before but it’s worth repeating. It is still served at our Thanksgiving dinners.


CRANBERRY DESSERT
Cake:    
2 c. flour
1 c. sugar
2 t. baking powder
1/2  t. salt
1 c. milk
2 T. melted butter
2 c. whole cranberries

Sauce:
1 c. sugar
1/2 c. melted butter
3/4 c. whipping cream

In a large bowl, combine cake ingredients, except cranberries. With a wire whisk, combine dry ingredients thoroughly.  Combine milk and butter; mixing well. Add to dry ingredients. Mix well. Fold in cranberries. Turn into a greased 9 x 9-in. baking pan. Bake at 350 degrees 40 to 45 minutes. Test with a toothpick  after 40 minutes. Cool on a wire rack.  Makes 9 to 12 servings.

Meanwhile, in a small saucepan, over medium heat, combine sauce ingredients; mix well. Bring to a boil, stirring constantly. Cook for 10 minutes. Remove from heat; set aside. To serve, cut  cake into desired servings. Warm sauce just a bit and pour sauce over each serving.

Thought for the Day: “Thank you” are two huge words that can mean so much to each of us. They make us feel worthwhile and brighten our day. Remember to thank Him for all the blessing we receive daily in our lives and to thank family and friends who have made a difference in our lives, big or small.

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