Ingredients

Cake:

• 1 1/4 Cups All-Purpose Flour
• 3/4 Cup Sugar
• 2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2/3 Cup Milk
• 1/4 Cup Melted Butter
• 1 teaspoon Vanilla Extract
• 1 Egg

Filling:

• 1/2 Cup Sugar
• 3 tablespoons All-Purpose Flour
• 1/8 teaspoon Salt
• 1 1/4 Cup Milk
• 1 Egg, -- Slightly Beaten
• 1 tablespoon Butter
• 1 teaspoon Vanilla Extract
• 3 Medium Bananas, -- Cut into 1/4 Inch Slices

Glaze:

• 1 ounce Unsweetened Chocolate
• 2 tablespoons Butter
• 1 Cup Powdered Sugar
• Dash of Salt
• 1/2 teaspoon Almond Extract
• 3 tablespoons Milk

Directions

1. Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan. Line bottom with waxed paper and grease again. In large bowl, blend on low speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg.
2. Blend until moistened. Beat 2 minutes on medium speed. Pour into pie pan.
3. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
4. Cool 5 minutes. Invert on wire rack. Remove waxed paper. Cool completely.
5. Split horizontally, making 2 thin layers. Filling: in medium saucepan, mix together sugar, flour and salt. Gradually stir in milk. Boil 1 minute. Stir constantly. Blend 1/4 cup hot mixture into egg and egg mixture back into saucepan. Cook until mixture is bubbly. Stir constantly. Remove from heat.
6. Stir in butter and vanilla. Cool. Stir often. Spread half of filling on cut side of larger cake layer. Arrange banana slices on filling. Spread remaining filling on top. Top with cake layer, cut side down. Glaze: in small saucepan over low heat, melt chocolate and 2 tablespoons butter.
7. Remove from heat. Stir in powdered sugar, dash of salt, almond extract and enough milk to make spreading consistency. Mix until smooth. Spread on top of cake, letting glaze drip down sides of cake. Refrigerate until serving time. Store in refrigerator.

Ingredients

• 1 German chocolate cake mix
• 1/3 cup milk
• 2 tablespoons sugar -- optional
• 1 package cream cheese
• 3 1/2 cups Cool Whip -- 8-oz container
• 8" Graham Cracker Crust

Ingredients

• 22 graham crackers
• 2 tablespoons of sugar
• 6 tablespoons of butter, melted
• 1 package 4 servings, instant chocolate pudding mix
• 1/2 tub Cool Whip
• 1 can cherry pie filling

1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press firmly into 9″ pie plate.
3. Bake at 350 F for 8 minutes, cool before filling.
4. Prepare pudding as directed for pie filling.
5. Chill for 30 minutes, spread into crust.
6. Spread Cool Whip carefully on top.
7. Spoon cherries on top. 
8. Chill for 2 hours before serving.

Around here at The Cooking Blog, we have added a bunch of Thanksgiving Links over the years and all of them can be found here.  We also have some more specific turkey links, tips, and ideas here.  Of course we have quite a few dessert posts and here is a link to some Spice Kissed Pumpkin Pie!

Hope you have a great Thanksgiving!

Ingredients

• 25 chocolate wafer cookies (about half a 9-ounce package)
• 1/2 cup pecan halves, plus more for garnish
• 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
• 2/3 cup plus 1 teaspoon sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream

Directions

1. Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
2. Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
3. Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
4. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla
Technorati tags: Mississippi Mud Pie, recipe, dessert
5. until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.

• 1 pt Chocolate ice cream, soft
• 1 Oreo pie crust
• 2 pt Coffee ice cream, soft
• 1/2 c Heavy cream, whipped
• 1/4 c Chopped walnuts
• 1/2 c Chocolate fudge topping

Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

• How do you cook a turkey?
• How to prepare Thanksgiving Day dinner
• How to avoid a Thanksgiving Day disaster
• Thanksgiving 101
• How to make gravy without lumps
• How to grill up your Thanksgiving turkey
• Amazing barbecued or roasted turkey recipe
• Hearty turkey chili recipe
• Homestyle turkey soup recipe
• Smoked beer can turkey recipe
• New ideas for a classic Thanksgiving
• Beer can turkey recipe
• Dark chocolate and pumpkin cheesecake recipe
• Alternatives to pumpkin pie
• Easy pumpkin pie recipe
• Cider glazed turkey recipe
• Food Network's Thanksgiving Central
• Celebrate Thanksgiving with Epicurious

Technorati Tags : turkey, thanksgiving, Canada, recipes, pumpkin

Crust

• 2 c Crushed Snackwells brand Fat Free Cinnamon Snacks (about 1 1/2 boxes)
• 3 tb Sugar
• 3 to 4 Tb Liquid Butter Buds*

Filling

• 8 oz Philadelphia Brand Fat Free Cream Cheese
• 1/2 c Sugar
• 1/2 c Egg Beaters
• 1 t Lemon juice
• 1 t Vanilla
• 3 tb Flour

Topping

• 1 cn 21 oz cherry pie filling
• 2 c Dream Whip
• 2 tb Grape Nuts cereal

* Butter Buds come in a powder form for sprinkling on corn etc. and they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute that's FAT FREE.

1. Combine the crust ingredients and press into bottom of 9 X 13 inch casserole dish that has been sprayed with NONFAT cooking spray. Beat all the filling ingredients together until smooth. Pour into the prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool.Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle grape nuts on top.

Technorati Tags : cherry, cheesecake, dessert, recipe

Chocolate cookie crust:

• 1 c  Pecan pieces
• 6    Deep dark chocolate fudge cookies/ (recipe follows)
• 1 ts Unslated butter; melted

Chocolate cheesecake:

• 8 oz Semisweet chocolate
• Broken in 1/2-oz pieces
• 1/4 c  Brewed coffee; full strength
• 3/4 lb Cream cheese; softened
• 3/4 c  Granulated sugar
• 1/2 ts Salt
• 3 Eggs
• 1 ts Vanilla

Pumpkin cheesecake:

• 2 ts Unsalted butter; melted
• 1 lb Cream cheese
• 3/4    Granulated sugar
• 2 tb All-purpose flour
• 1/2 ts Salt
• 3    Eggs
• 1 ts Vanilla
• 1 c  Pumpkin puree
• 1/4 ts Ground cinnamon
• 1/4 ts Ground allspice
• 1/8 ts Ground cloves
• Semisweet chocolate ganache
• 1 c  Heavy cream
• 2 tb Unslated butter
• 2 tb Granulated sugar
• 12 oz Semisweet chocolate :: Broken into 1/2-oz pieces

Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes.  Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F.  In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds.  Set aside.

Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter.  Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside.

To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat.  Place the semisweet chocolate and coffee in the top half of the double boiler.  Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes.

Remove from heat and stir until smooth.

Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down bowl.  Add 3 eggs, oneat a time, beating on high for 20 seconds and  scraping down the bowl after each addition.  Then beat mixture for 1 minute more on high.  Add 1 tsp. vanilla and beat on medium for 15 seconds.  Add the melted chocolate mixture and beat on medium for 30 seconds.  Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.  Pour cheesecake mixture into the prepared springform pan, spreading evenly.  Keep at room temperature while preparing pumpkin cheesecake batter.

To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter.  Line the pan with an 8-inch square of parchment paper.  Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed.

Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes.

Scrape down bowl.  Add 3 eggs, one at a  time, beating on high for 20 seconds and scraping down bowl after each addition.  Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes.  Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds.  Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined.  Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.

Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack).  Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F.  Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes.  Remove form the oven and cool at room temperature for 20 minutes.

Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan.  To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat.  When hot, stir to dissolve sugar.  Bring the mixture to a boil.  Place the chocolate in a stainless steel bowl.  Pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.  Allow to cool to room temperature.

Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake.  Spread evenly over the top of the cake.  Invert the pumpkin cheesecake onto the layer of ganache.  Gently press down on the cake to set in place.  Wrap the entire springform pan with film wrap and refrigerate for 3 hours.

The cheesecake can now be released from the springform.  Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute.  Carefully release and remove the springform pan.  Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache.  Spread the remaining ganache evenlyacross the top of the cake.  press remaining cookie/pecan crumbs into the sides of the cake, coating evenly.  Refrigerate for at least 30 minutes before cutting and serving.  Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice.  (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following:  For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar.  Pour the mixture onto the center area of the cake.  Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake.  Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top.  refrigerate for an hour before cutting and serving.)  This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. 

Technorati Tags : chocolate, cheesecake, pumpkin, recipe, pie, recipe

Kentucky Pie used to be served at Alexander's Restaurant in Saskatoon and is a favorite of Jordon who lamented the day it wasn't sold there anymore. It may not be served anymore there but it is at my place. Mmmm, Kentucky Pie...

• 4 whole eggs
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 2 tbsp. bourbon
• 3/4 cup white corn syrup
• 1 stick butter, melted
• 1 tbsp. flour
• 1 cup chopped pecans
• 1 cup chocolate chips
• 1 pie shell

Beat eggs. Add next 7 ingredients to eggs. Place pecans and chocolate chips in a 10-inch pie shell. pour filling over. Bake at 350° for 40 to 45 minutes.

Technorati Tags : Kentucky+Pie, dessert, pie, recipe

• 1 3/4 cups white sugar
• 1/4 cup dark corn syrup
• 1/4 cup butter
• 1 tablespoon cold water
• 2 teaspoons cornstarch
• 3 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups chopped pecans
• 1 (9 inch) unbaked pie shell

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Technorati Tags : Pecan+Pie, dessert, pie, recipe

• 4 cups of Saskatoon berries; called Service berries in the US
• 3/4 cup of sugar, granulated
• 3 tablespoon of flour
• 1/4 cup of water
• Pastry for double crust pie
• 2 tablespoons of lemon juice

Here is another well known Saskatoon Berry Recipe

Pie Filling:

• 3 1/2 cups of Saskatoon berries
• 1/2 cup of water
• 3/4 cup of sugar
• 3 tablespoon of corn starch
• 2 teaspoon of lemon juice
• 1 tablespoon of butter
• 1/2 teaspoon of Almond Extract

Pastry:

• 2 cups pastry flour
• 1 teaspoon of salt
• 1/2 cup of lard
• 1/4 cup of cold water

Directions:

Pie Filling:

1. Cook berries in water until boiling. Reduce water if using frozen berries. Add mixed cornstarch and sugar and boil until clear, stirring constantly. Remove from heat. Add lemon juice, butter and almond extract. Cool. 
2. Use as a filling for single or double crust pie, tarts, or on a cheesecake.

Pastry:

1. Sift flour, measure and sift again with salt. Cut in lard until in pea-sized pieces. Mix in cold water. Form into a ball. Roll out and place in pie plate. Use extra pastry for top crust. Bake at 425 F for 15 minutes. Cool.

• Pastry for double crust pie
• 1 Egg; slightly beaten
• 1/2 c Brown sugar; lightly packed
• 1 ts Vanilla
• 1/2 c Corn syrup
• 1/4 ts Salt
• 1/4 c Shortening; 'golden' flavour
• 3/4 c Raisins

Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4" round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly.  Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans.

Technorati Tags : dessert, pastry, tart, recipe

Ingredients

• 1 recipe pastry for a 9 inch single crust pie
• 6 slices bacon
• 1 onion, chopped
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 1/2 cups shredded Swiss cheese
• 1 tablespoon all-purpose flour

Directions

• Preheat oven to 450 degrees F (230 degrees C).
• Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
• In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Technorati Tags : recipe, quiche, bacon, onion, cheese

• 1 pt Chocolate ice cream, soft
• 1 Oreo pie crust
• 2 pt Coffee ice cream, soft
• 1/2 c  Heavy cream, whipped
• 1/4 c  Chopped walnuts
• 1/2 c  Chocolate fudge topping

Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping.

Technorati Tags : pie, recipe, chocolate, oreo