Thanksgiving Recipes - Desserts

While I was not sleeping in the hospital, I took the time to look at what the food mags have come up with this year for fall recipes. I rarely suggest that cooks "try out" new recipes on guests (unless they are that kind of guest, and you people know who you are!), but since we're going to have a quiet couple's dinner ourselves this year, here are some of the things I'd like to try for the first time (maybe you think they are interesting too):


Fresh Pear & Cranberry Pie
Recipe for a Single Crust Pie
8 cups sliced, unpeeled red and/or green ripe pears (7-8 total, 3-3 1/2 lbs.)
1 cup fresh cranberries
1/4 cup sugar
3 Tbls. cornstarch
2 Tbls. apple cider or water
1/4 tsp. ground nutmeg
1 Tbls. sugar
2 Tbls. caramel ice-cream topping, + more for drizzling

Preheat oven to 375.
Prepare and roll out pastry for a single pie crust, forming a high fluted edge to keep filling from bubbling over.
Arrange half of pears in prepared shell; sprinkle with half the cranberries. Arrange remaining pears on top of cranberries--reserve the remaining cranberries for later.
In bowl, stir together sugar, cornstarch, cider and nutmeg; pour evenly over fruit.
Cover pie with foil
Bake 40 minutes; remove foil and sprinkle with 1 Tbls. sugar. Bake, uncovered, for 30-35 minutes more or until pears are tender and juices are bubbly. Remove from oven and place on rack to cool.
In a small saucepan, combine remaining cranberries and 2 Tbls. caramel topping. Bring to boil and cook 1 minute. Remove from heat and spoon over hot pie. Drizzle pie or decorate plates with remaining topping as desired.

Harvest Fruit-topped Chocolate Cake
Cake:
8 oz sour cream
1 cup water
2/3 cup canola oil
2 cups granulated sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups all purpose flour
3/4 cups unsweetened cocoa powder
3/4 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
8 oz. semi-sweet chocolate
1 cup whipping cream
Topping:
1 unpeeled red pear
1 unpeeled granny-smith apple
1/3 cup dried cranberries
2 cups apple juice
1 cup sugar
Caramel ice-cream topping

Preheat oven to 350. Grease and flour two 9" round cake pans.
Combine sour cream, water, oil, eggs, sugar, vanilla, baking powder and soda, and salt in extra-large bowl. With a large whisk, stir until combined. Add flour, cocoa & spices and whisk vigorously until smooth. Pour into the two prepared pans.
Bake 30-35 minutes until center springs back after being touched lightly. Cool in pans for 10 minutes, then remove and cool layers completely.
Finely chop chocolate and bring cream to a boil. Remove from heat and stir in the chocolate until smooth. Cool, then chill until spreadable, about 1 hour.
Meanwhile, prepare fruit topping:
Slice pear lengthwise, slice apple horizontally. Bring sugar and apple juice to a boil and add fruit. Return to a boil, then reduce heat and simmer, covered, for 2 minutes. Remove from head and let stand for 5 minutes. Strain and discard syrup, cool fruit to room temperature.
Place one cake layer on serving plate and spread with half of the chocolate/cream mixture. Top with second layer and spread with remaining ganache. Arrange fruit in single layer on top of cake, pour caramel topping over fruit, allowing to drizzle down the sides of cake. Serve immediately (does not store well).

White Chocolate-Cranberry Blondies
1/2 cup softened butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 cup all purpose flour
1/2 cup dried cranberries
1/2 cup coarsely chopped white chocolate
1 cup fresh cranberries

Preheat oven to 350. Line an 11" x 7" x 1 1/2" or a 9" x 9" x 2" baking pan with foil; coat foil with non-stick spray.
Beat butter with wire whisk or mixer; add sugars, baking powder, soda & salt. Beat in eggs and vanilla. Add flour and mix until combined.
Stir in dried fruit and white chocolate. Spread batter into pan. Sprinkle with fresh cranberries--do not stir, just press lightly into surface of dough (stirring with streak the bars).
Bake 25-30 minutes, cool for at least 1 hour. Lift foil out of pan and cut into bars.

May be served with Cinnamon Whipped Cream-- combine 1/2 cup chilled whipping cream with 1/4 tsp. ground cinnamon. Beat until soft peaks form.


Caramel & Chocolate Pecan Bars
Crust:
2 cups all purpose flour
1 cup packed brown sugar
1/2 cup butter
1 cup toasted pecans, halves or chopped
Topping:
2/3 cup butter
1/2 cup brown sugar
1 cup semi-sweet chocolate chips

Combine all crust ingredients except pecans in a medium bowl. Beat until mixture resembles fine crumbs. Press into bottom of ungreased 13 x 9 baking pan.
Place pecans evenly over unbaked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 1 qt. saucepan. Cook over medium head, stirring constantly until entire surface of mixture begins to boil. Boil, stirring constantly for 1 minute. Pour mixture evenly over pecans and crust.
Bake for 18-22 minutes, or until entire caramel layer is bubbly (do not overbake). Remove from oven. Immediately sprinkle with chips; allow to melt slightly. Swirl melted chips over bars, leaving some whole for effect. Cool completely and cut into bars.

Blue Ribbon Sugar Cookies
1 cup butter
1/2 cup powdered sugar
1/2 cup granulated sugar
1 egg
1/2 tsp. vanilla
2 1/4 cups all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
Coarse sugar for topping

Heat oven to 375.
Combine butter & sugars in large bowl, beat at medium speed until creamy.
Add egg and vanilla, continue beating until well mixed.
Reduce beater speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball.
Shape dough into 1" balls, place 2" apart on ungreased cookie sheets. Flatten dough balls to aabout 1 1/2 " with bottom of a glass dipped in sugar. Sprinkle with coarse or decorator sugar, if desired.
Bake 7 - 9 minutes until edges are lightly browned. Let stand 1 minute and remove from cookie sheets.