My Traditional Thanksgiving Desserts!

Well it is far enough along into November i can now say ''HAPPY HOLIDAYS''~~~~
Thanksgiving will be here before i know it so i am beginning to get the recipes ready for shopping! Somethings are just ''got to have's'' while others i like to be surprizes..darrell,rita and zack along with jeff have their favorites that i always like try and make .mom has a few she likes as well as my siblings ...So ,i was hunting my fav southern recipes and thought i'd share a few as well as beneath these i will also add a few new contest links! so make sure you don't pass them up....

RED VELVET CAKE!!!!
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.

AND FOR THE FROSTING! SEVERAL IDEAS HERE..
1 C. Milk
1 1/4 C. granulated sugar
1/4 C. flour
3/4 C. Shortening
1 tsp. vanilla
Combine milk & flour & cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar & shortening until light and fluffy. Add vanilla & cooled cream sauce. Beat until icing becomes stiff.

AND HERE IS FROSTING I PERSONALLY USE...
Icing


1/2 stick butter
8 oz cream cheese
1 lb box of powdered sugar
dash of salt
1/2 tsp vanilla
1 c chopped nuts
Mix icing ingredients together until light and fluffy. Frost and fill cake.
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MISSISSIPPI MUD CAKE
INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for serving
PREPARATION:
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well.
Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler.

INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for serving
PREPARATION:
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well.
Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler.

INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for serving
PREPARATION:
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well.
Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler.

Heat until the chocolate and butter have melted, stirring occasionally.
Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved.

Raise the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended.

Pour the batter into a generously greased 3-quart bundt pan that has been dusted lightly with cocoa powder or flour. Adjust rack so cake will bake in top half of oven. Bake for about 1 hour 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Let cake cool in the pan for 15 minutes, then unmold onto a wire rack. Let cool completely.

When cake is cooled, dust lightly with cocoa powder. Serve with sweetened whipped cream or ice cream, if desired, or drizzle with chocolate or vanilla glaze.
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Cherry Cheesecake

What you need:

2 cups of graham crackers
2 cups of sugar
1/2 teaspoon of cinnamon
6 tablespoons of butter PLUS another stick, melted
4 packages ( 8 ounces each) of cream cheese, softened
1/4 cup of all purpose flour
1/4 cup of lemon juice
7 eggs slightly beaten
2 cups of heavy cream
1/2 cup of evaporated milk
2 teaspoons of vanilla extract
1 can ( 21 ounces) of cherry pie filling
What you do:

On bottom rack of your oven, place a 13x9- inch pan filled halfway with water. Preheat the oven to 325 degrees. In a medium bowl, combine graham crackers , 1/2 cup of sugar, cinnamon, and 6 tablespoons of butter. In a ten inch springform pan, press crumb mixture on the bottom of the pan and halfway up the sides of the pan.
In a large bowl, with an electric beater, beat cream cheese and remaining sugar for 3 minutes or until smooth. Beat in remaining butter , flour, and lemon juice. Gradually beat in eggs, cream, milk, and vanilla until smooth. Pour into prepared pan and place on the middle rack.
Bake the cheesecake for 1 hour. Decrease the temperature to 300 degrees and bake an additional 30 minutes or until almost set in the center. Turn off oven without opening the door and let the cake stay in the oven for another hour. Cool on a wire rack. Cover and refrigerate overnight. To serve top with cherry pie filling.
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5 CUP FRUIT SALAD!!!
This is sooooo easy the kids always have helped me with it but it is always a table favorite! try it....

Ingredients:
1 cup sour cream
1 cup coconut
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup miniature marshmallows
Stir and chill about one hour. (((((told you it was easy!))))

for a variation also try adding chopped nuts of any kind,,i like pecans,almonds or hickory!
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Autumn Harvest Pie

Ingredients:
2 1/2 cups sliced pears
2 cups sliced apples, peeled
1 cup whole cranberries (pre-cook according to directions on bag)
1 cup brown sugar
3 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Combine all of the above items, mix well and pour into your favorite pie crust. Top with the this topping:

Topping:
1 cup oatmeal
1 cup flour
1/2 cup brown sugar
1/4 tsp. cinnamon
4 tablespoons margarine

Cut in margerine through mixture until crumbly and spread all on top of the pie mixture. Bake at 350 degrees for 30-35 minutes until bottom crust is brown.

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Pecan Glazed Pumpkin Pie

Ingredients:
2 eggs
1 16 ounce can solid pack pumpkin
1 can evaporated milk, 12 ounces
1 cup brown sugar, divided
2 teaspoons pumpkin pie spice
1 frozen pie crust
1 cup pecan pieces
1/4 cup butter, melted
Preheat oven and baking sheet to 375 degrees. In large bowl, using a wire wisk, mix together eggs, pumpkin, milk, 3/4 cup of the sugar and pie spice. Place frozen crust on baking sheet. Pour filling into crust. Bake 40 minutes. In small bowl combine remaining 1/4 cup sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until knife inserted come out clean. Makes 8 servings.

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old fashioned Lemon Pie

Ingredients:
1 8 or 9 inch baked pie crust or graham cracker crust
3 egg yolks or 3 egg whites
1 14oz. can sweetened condensed milk (not evaporated)
1/2 cup lemon juice from concentrate
2 cups whipped topping
Preheat oven to 325 degrees. In bowl beat egg yolks or whites with condensed milk and lemon. Pour into pie crust.
whip 3 egg whites until firm and frothy..this is your topping the way i do it...bake 30 minutes or until whites turn lightly brown..
another variation is bake the pie without topping and then cool and chill ,add whipped topping!either way it is mouthwatering!!!better than any bought pie!

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i am going to try this recipe this year,,found onine ..i left the writers name intact..

Carrot Cake with Secret Cream Cheese Frosting
From Terri Che/Reynolds, Georgia
Every year at Christmas, my mom makes a carrot cake that is just a little different. It's the frosting that puts this cake over the top.
Carrot Cake with Secret Cream Cheese Frosting

1 box spice cake mix
1/4 cup oil
1 cup grated carrot
1 tsp. cinnamon
3 eggs
1 1/3c water

Mix all ingredients. Pour into greased floured 13 x 9 pan, bake at 350F for 35 minutes. Cool.

Secret Cream Cheese Frosting

1 8oz pkg cream cheese
1 c toasted chopped pecans
1 tsp. instant coffee powder
3 tsps water
1 box confectioners sugar

Mix all ingredients. If too thin add more powdered sugar. Too thick, add water 1/2 tsp at a time to spreading consistency

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~~~~~~~~~~~~~~~~CONTEST!!!!!!!!!!!CONTEST!!!!!!!!!!!!!!!!!!!CONTEST!!!!!~~~~~~~~
Contest - November 2007 - Subscribe to our RSS Feed for a chance to win!
We have a ton of prizes to give away for the month of November, so November’s Contest is our easiest to win! Simply subscribe with your e-mail address to our RSS feed (this means you can have Temptalia posts delivered straight to your mailbox and never miss a post) using the form below. Throughout the month of November, we will be selecting random winners! There will be at least one winner per week, but you never know when we might get the urge to pick a name from our hat–so don’t hestitate, enter now!
click here=temptalia

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we’re getting in the holiday spirit and giving away extra goodies over the next few weeks.
From now until November 24th, we will be posting various contests. To enter the contests you just need to:

Add a comment on the contests you want to enter. PLEASE note: You need to enter each contest individually so we know who wants to be entered in what contest. So make sure you click over to each contest and leave your comment there.
Either link back to this post and .............
read more click button above!!!!
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WILL ADD MORE TOMORROW!!!HAPPY HOLIDAYS!!!!