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Old 11-07-2012, 10:24 AM   #11
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Originally Posted by chopper View Post
Gingerbread and pumpkin trifle.
I've never had pumpkin trifle. Do you mind sharing the recipe?

"I used to jog but the ice cubes kept falling out of my glass."

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Old 11-07-2012, 11:06 AM   #12
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I wanted to make pumpkin creme brûlée but my husband hates pumpkin! Maybe I'll make it anyway....

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Old 11-07-2012, 06:53 PM   #13
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Originally Posted by Snip 13

I've never had pumpkin trifle. Do you mind sharing the recipe?
Sure. I would love. Very simple actually.

Pumpkin gingerbread trifle

2 packages (14 1/2 oz) gingerbread mix
1 package (5.1oz) cook and serve vanilla pudding
Milk for pudding
1 can (29 oz) pumpkin
1/2 cup brown sugar
1/2 teaspoon cinnamon
1(12oz) carton cool whip

1. Make gingerbread in two 8" round pans.
Let cool
2. Prepare pudding and let cool.
3. Mix pudding with pumpkin, brown sugar, and cinnamon.
4. Crumble 1/2 cake into bottom of trifle bowl (push it down).
5. Add a layer of pudding and a layer of cool whip.
6. Continue to layer crumbs, pudding, and cool whip 3 more times.

Enjoy! It is a favorite here.
No matter where I serve my guests, it seems they like my kitchen best!
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Old 11-07-2012, 06:55 PM   #14
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Originally Posted by Alix View Post
I loathe pumpkin so if anyone wants it, they get designated to bring it! I'm an apple fan too. I make a deep dish caramel apple pie and usually a chocolate dessert. My ganache tart with fruit coulis is a huge hit and super easy and fast to make. I think I posted it somewhere. I'll find it if you like.
Shrek is demanding the recipe for the DD Caramel Apple Pie...He likes pumpkin, but he's doesn't LURV it!
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Old 11-09-2012, 09:47 AM   #15
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I know this might sound daft - but for Thanksgiving last year I made a 'Cheeseless Chocolate Cheesecake' - that is, a squash pie with chocolate added in. I thought it was Yummy. The Americans at the table just thought it was weird.
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Old 11-09-2012, 12:06 PM   #16
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Originally Posted by PrincessFiona60 View Post
Shrek is demanding the recipe for the DD Caramel Apple Pie...He likes pumpkin, but he's doesn't LURV it!
Pie crust
3 cups ap flour
1 1/2 tsp. salt
2 tbs. sugar
1/8 cup ice water

Combine the flour, salt, and sugar together in a large bowl. Add about a lb. of lard to the mixture and cut it in. You will want to see pea-sized granuals of dough. If there isn't enough fat, the dough will be clumpy. If there is too little fat, the dough will have loose flour hanging around that won't mix in. Adjust accordingly.

When you have the pea-gravel texture, drizzle the water all over the dough. Fold it together, taking care not to knead the dough. Divide the dough into 2 equal balls. Dust the work surface liberally with flour. Place a dough ball onto the surface and press into a disk. Sprinkle four on top of the disk and roll into a thin disk. Roll from the center to the outside in every direction. Cut into a smooth circle that is 2 inches wider than the pie plate.

Slide an icing knife under the rolled crust to loosen from the work surface. Fold the dough in half, and in half again to form a triangle. Place the point into the center of the pie pan and unfold. Press in to fill the pie pan evenly. Brush with egg wash and bake at 375' F. for five minutes.

Roll out the second dough ball as you did the first one.

1 caramel apple wrap
1 pkg. caramel bits
8 to 10 Jonathon, Honeycrisp, Fuji, or Macintosh apples, peeled and sliced
1 cup sugar
2 tbs. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup AP flour

Combine the flour, sugar, salt, cinnamon, and nutmeg together in a large bowl Add the apple slices and caramel bits. Mix with your hands to evenly coat the apple.

Place the caramel wrap on the bottom of the crust. Fill with the apple pie filling. Fold the second rolled crust as you did the bottom crust. Again, place the point of the folded crust in the middle and unfold. Tuck the excess dough between the bottom crust and the pie plate. Fute the edges. Cut three vent holes in the top. Brush with egg wash, and sprinkle with granulated sugar and scant cinnamon.

Bake at 350' until the crust is golden (between 50 minutes and an hour). Remove from the oven and let cool.

Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

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Old 11-09-2012, 01:56 PM   #17
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I'm all about an assortment of pies for Thanksgiving and I try to keep it within the harvest bounty (seasonal)...pumpkin, pecan, apple...and I might throw in a berry pie. You can get creative with those and do a chocolate pecan, a walnut apple, pumpkin cheesecake or brandy pumpkin pie (I just made that up but sounds like it might be good). I opt for traditional though.

. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Old 11-09-2012, 02:08 PM   #18
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I have found that while eating that wonderful big dinner, folks forget to save room for dessert. So after a nap or loosening a few belts while watching football, the first food everyone heads for is pie. They can take the dish and fork back into the living room and eat a piece of pie. The dish is easy to balance on the lap.

I am a traditionalist. Apple, pumpkin, custard, blueberry. Ice cream for the kiddies. And a dollop or two for the big kids.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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Old 11-10-2012, 12:02 AM   #19
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Thanks, Chief, got the filling!

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desserts, thanksgiving, dessert

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