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Wednesday, November 23, 2011

Even More Thanksgiving

Our desserts for our Thanksgiving meal on Sunday were Utterly Deadly Pecan Pie, Nicholson's Farmhouse Peanut Butter Pie, and Pecan Roll.  I will bake today miniature Pecan Pies and Bread Pudding to take to my parent's home for our family Thanksgiving.  I have posted all of these in previous months but they are worth repeating for your convenience for Thanksgiving baking.

                                                             Pecan Roll

3 sleeves of  Nabisco Honey Made Graham Crackers, crushed
1 - 14 oz. can Eagle Brand Milk
1 cup chopped pecans

Place one sleeve of Graham crackers in a gallon zip-loc bag.  Use a rolling pin to crush the graham crackers.  Repeat with the other two sleeves of Graham crackers.  Pour crushed Graham crackers in a large bowl.  Add Eagle Brand Milk and chopped pecans.  Use your hands to mix well.  After mixing well, shape mixture into a log.  You will need to work with the mixture until you get the size and shape that you want.  I usually make two logs.  Wrap log in aluminum foil and place in the freezer.   Remove the Pecan Roll from the freezer at least 30 min. before you wish to serve it.  It will be easier to slice.  Phillip usually slices the entire Pecan Roll the first time that we serve it.  He places the leftovers into a container that can go into the freezer and we can then remove once piece at the time.


                                   Nicholson's Farmhouse Peanut Butter Pie

3 graham cracker pie crusts
1 stick margarine, room temperature
3 - 8 oz. pkgs. Philadelphia Cream Cheese, room temperature
1 1/2 cups Jif Creamy Peanut Butter
3 cups Cool Whip
4 cups powdered sugar

Mix all of the above together and spread in pie crusts.

Topping:

1 cup milk chocolate chips
2/3 cup half & half

Combine chips and half  & half  in a medium bowl.  Melt in microwave.  It will take approx. 5 min., stirring after 2 1/2 min.  You want it to be slightly thick.  Spread on each pie.


                                                     Pecan Pies

1 stick oleo, melted
1 1/2 cups light brown sugar
5 eggs, beaten
2 cups light corn syrup
dash of salt
2 Tbsp. self-rising flour
1 Tbsp. vanilla extract
2 cups chopped pecans
2 unbaked pie shells

Pour melted oleo into sugar and mix.  Add eggs, syrup, and flour.  Mix well.  Add salt, vanilla, and pecans.  Pour into shells.  Bake until firm at 350 degrees for 45 - 50 min. 

I bake my pies in party shells or tart shells.  I fill about two dozen shells and bake at 350 degrees for 35 min.


                                                          Bread Pudding

1 loaf of white bread
6-8 canned biscuits, cooked
6-8 canned cinnamon rolls, cooked & iced
1 - 12 oz. can of Pet Milk
1 - 12 oz. can of water
3/4 stick of margarine, melted
1/2 tsp. baking powder
2 1/2 cups of sugar
1 1/2 tsp. butter pecan flavoring
1 tsp. cinnamon
1 - 16 oz. jar of Caramel Topping, heated

You may use your hands or a potato masher to combine all of the ingredients together, except Caramel Topping.  Pour into a 10 X 12 pan.  Bake at 400 degrees for 45 min.

Poke holes in bread pudding.  Heat caramel topping in microwave.  Pour caramel topping on bread pudding.

This is best when served warm.  You can warm servings in the microwave.


Utterly Deadly Southern Pecan Pie - 11/11/11 on blog

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