Category Archives: dessert

Almond Hershey Pie

This is a family recipe from my husband’s side, handed down to us by his paternal grandmother. My husband’s usually the one who makes it. It’s on the menu for Thanksgiving.

Almond Hershey Pie
30 large marshmallows
1/2 cup milk
1 7-ounce Hershey bar with almonds
2 tablespoons freeze-dried coffee
8 ounces Cool Whip
graham cracker, chocolate cookie, or regular pie crust

Melt marshmallows, milk and coffee over low heat, stirring. Cool. Add Cool Whip and chopped Hershey bar. Pour mixture into prepared crust. Refrigerate.

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Thanksgiving menu

So the menu is finalized for Thanksgiving Day. We’ll plan to eat at 1 p.m., and 10 adults and 1 child will be seated at the table.

The menu:
• turkey
• mashed potatoes
• gravy
• cranberry salad
• green bean casserole
• sweet potatoes
• broccoli and/or cauliflower with cheese sauce
• rolls
• relish tray

We’ll have a variety of sodas to drink.

For dessert, will have a plethora of pies: pumpkin, berry, Dutch apple, chocolate. Dessert will be served with coffee, of course.

I’m in charge of the turkey, gravy, chocolate pie, coffee, and sweet potatoes, sort of.

Maple scones and clotted cream

I’ve loved scones for years now, but when I found this recipe my appreciation for scones went to the next level. The texture of Maple Tea Scones is amazing. They’re easy to make, too.

Maple Tea Scones
Ignore the part of this recipe about the Devonshire Cream, though. The one below is much better. I much prefer cream cheese over sour cream.

I nabbed the Mock Clotted Cream recipe from the Arkansas Democrat-Gazette a year-plus ago; the clipping states that the recipe is from Lynne Rossetto Kasper, host of The Splendid Table, Minnesota Public Radio’s national food show.

Mock Clotted Cream
1 cup heavy cream
1/3 cup cream cheese, at room temperature
1 teaspoon confectioners’ sugar
1 teaspoon vanilla extract

Place all ingredients in a blender or food processor and blend until thick and smooth. Will keep, refrigerated, about 4 days. Makes about 1-1/5 cups.
Nutrition information: Each tablespoon contains 46 calories (92 percent from fat), 5 grams fat (3 grams saturated), 17 milligrams cholesterol and 13 milligrams sodium.

Clotted cream is also sometimes called Devonshire or Devon cream; it is a thick cream traditionally made by slowly heating cream until it thickens. It is used as a spread for bread or as a dessert topping. According to Wikipedia, Mongolia, India and the Middle East also have versions of clotted cream with different uses.

Gingerbread

We took gingerbread and whipped cream to home group last night. It was the first time I’d made it; I felt the need for warming food.

Warm Gingerbread
The whipped cream was melting a bit, from being placed on hot gingerbread!

I had previously made up a mix for it with Heather, so it was quite simple and quick to make. Apparently I didn’t copy down the recipe for the mix, but it was quite similar (if not identical) to this one.

Here’s the recipe for the actual gingerbread, from the More With Less cookbook, which incidently I’ve felt the need to own for quite a while now. I just added it to our Amazon wishlist.

Gingerbread
1 egg
1/2 cup molasses
1/2 cup boiling water
2 1/4 cup Gingerbread Mix

In a bowl, combine egg with water and molasses, then stir in mix. Pour into greased and floured 9×9 pan and bake at 350° for 20-30 minutes, or until cake pulls away from sides. Cool in pan for 10 minutes, then turn out and cool on wire rack.

When I made this yesterday, I needed to double the recipe (more than 9 people in the group!), but I only have one 9×9 pan. Solution: I lined the pan with parchment paper — which I sprayed with a very small amount of cooking spray and didn’t flour anything — and pulled the whole thing out after it had cooled 10 minutes. Then I was able to use the pan again, without washing it, to make the second batch.

The mix can also be used to make gingerbread men cookies, but I don’t know if I’ll get around to making it, since I’m such a fan of the cake.

I was craving it with coffee, but as long as the cake is warm, the coffee isn’t necessary.

Note: I made one batch with blackstrap molasses from the food co-op that I had on hand, and made the second batch with “normal” molasses I bought at the neighbor grocery store. The one with the good-quality molasses is not nearly as nice. It looks much darker — P kept saying it was tempting him because it looked like chocolate — and the taste is much more molasses-ful than the other, nicer batch. Lesson: save the good stuff for a beverage or oatmeal.