Memories and healthy recipes for your dinner table.

Tag: holiday desserts

Lemon-Cornmeal Cake

After the success of the blueberry pie Mason’s next request was an apple pie. I admire that he thinks so highly of my baking skills. It is a funny thing when he asks a question and in response to my “I do not know” he […]

Almond Crescents with Burnt Butter Icing

Found on Pittsburgh Needs Eated, adapted from America’s Best Lost Recipes. Similar to a bear claw. Makes 2 crescents, each serving 6 Dough: 2 1/4 cups all purpose flour 1 package rapid-rise or instant yeast 1 tsp salt 8 tbsp (1 stick) unsalted butter, cut […]

Pumpkin Ice Cream Pie with Maple Whipped Cream

“A cool alternative to traditional pumpkin pie. If you can find pumpkin ice cream, by all means use that. If not, here’s a quick and easy way to make some using vanilla ice cream, good canned pumpkin and lots of wonderful spices. When you first make the mixture the spices might seem strong, but remember that their flavors get a bit muted when they’re ice cold. If you’re doing Thanksgiving for a large crowd, make two of these. One is good for a small crowd and the ice cream alone is a simple, fun desert for a party of two.”

Source: GOOP
TIME: 20 minutes + at least 3 hours in the freezer
1 cup of graham cracker crumbs (about 1 sleeve, ground in the food processor)
1 tablespoon sugar
5 tablespoons melted butter
1 pint vanilla ice cream, softened
1 can pureed pumpkin (or 1-3/4 cups fresh)
1/4 teaspoon each ground allspice, cinnamon, nutmeg and cloves
Maple Whipped Cream (see recipe below)

Preheat the oven to 350º F.
Combine the graham cracker crumbs, sugar and melted butter in a pie pan. Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.

In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream. Serves 6, very generously

Maple Whipped Cream
1 cup heavy cream
2-3 tablespoons real Vermont maple syrup

Whip the cream using a standing mixer, hand held mixer or whisk until stiff peaks form. Whisk in maple syrup to taste.

Andes Mint Cookies

I got this recipe last year from a friend who got it from a friend. They remind me of Thin Mints. 3/4 cup butter 1 1/2 cup brown sugar 2 eggs 2 TBSP water 2 1/2 cup flour 1/2 tsp salt 1 tsp baking soda […]