To my fellow diabetics: we’re going to talk about Thanksgiving desserts this week. Participate or not as you wish. I will not be diabetic on Thanksgiving Day. But I definitely will be the following day.
I do like a piece of pumpkin pie on Thanksgiving but that is the only time of year. Mom occasionally makes pecan pie, and I like that too. I read somewhere those are the two most popular Thanksgiving desserts.
Here’s a simple one with a pumpkin theme. You have a lot of other things to do that day.
Pumpkin Something 1 cup milk 1 cup white sugar 3 large eggs 1 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground cloves 1/2 tsp salt 3-1/2 cups pumpkin puree 1 (15.25 oz) package yellow cake mix 1 cup chopped pecans 3/4 cup butter, melted 1 cup whipped heavy cream (optional) Preheat oven to 350°. Grease a 9x13-inch baking dish.
Whisk milk, sugar, eggs, cinnamon, ginger, cloves, salt, and pumpkin together in a large bowl. Pour into the prepared baking dish.
Sprinkle cake mix and pecans on top of mixture; drizzle melted butter over the top.
Bake in the preheated oven until browned on top, about 1 hour. Serve with freshly whipped cream. —kwc— Here’s an easy bread pudding that sounds good. Don’t use sandwich bread here. Find some challah, brioche, sour dough or French bread. And it can be day old. You’re going to add lots of moisture, so the bread needs to be on the dry side. You could even toast it.
Bread Pudding
6 slices day-old bread, torn into smallish pieces 2 Tbsp unsalted butter, melted 1/2 cup raisins (optional) 2 cups milk 3/4 cup white sugar 4 large eggs, beaten 1 teaspoon ground cinnamon 1 tsp vanilla Gather all ingredients. Preheat the oven to 350.
Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread and sprinkle raisins over top.
Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined.
Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid.
Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes. —kwc— Here’s another easy one. I have no idea what a 15x10x1-inch baking pan is. I’d use a 9x13.
Easy Pumpkin Bars 4 large eggs, room temperature 1-2/3 cups sugar 1 cup canola oil 1 can (15 ounces) pumpkin 2 cups all-purpose flour 2 tsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp salt For the icing:
6 ounces cream cheese, softened 2 cups confectioners’ sugar 1/4 cup butter, softened 1 tsp vanilla 1 to 2 tablespoons milk In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the f lour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-inch baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
For icing, beat the cream cheese, confectioners’ sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.
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