Sweet Endings For The Holiday

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The sweet ending in our home at Thanksgiving — whether we spent it with relatives or in the comfort of our own environment — was naturally, pumpkin pie.

The sweetest tradition of Thanksgiving, for me was when we had the opportunity the afternoon, evening and morning before the big meal to gather in the kitchen and prepare the ingredients — all that chopping and slicing, dicing and peeling; visiting and laughing. In truth, it didn’t happen all that often, but the memory is as sweet as that fleeting tradition.

Perhaps it is something you and your family still enjoy or might like to start. I came across a few recipes that might add some flavor to the preparation festivities. How about fixing a special coffee to enjoy while working together.

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The J.M. Smucker Company photo

Cinnamon Spiced Cafe Latte

Cinnamon Spiced Café Latte

Makes four servings; preparation time: 10 minutes; cooking time: five minutes.

3/4 cup ground Folgers® Classic Roast® Coffee

1 teaspoon ground cinnamon

3 cups cold water

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

Whipped cream, as desired

Additional ground cinnamon

Stir together ground coffee and cinnamon. Brew coffee in coffee maker using 3 cups cold water.

Pour sweetened condensed milk into large coffee pot or 1-1/2-quart pitcher. Add hot brewed coffee, stirring until thoroughly blended.

Pour coffee mixture into café mugs. Top with whipped cream and sprinkle with additional cinnamon, if desired. Serve immediately.

Another holiday tradition when we visited our paternal grandparents was enjoying some special treats in advance of the meal. Our grandmother was a tremendous cook and loved making sweets: a chocolate cake with frosting that was thick as a pan of fudge (I think it was a Texas sheet cake recipe made in a 13-by-9-inch pan); cherry pie for my sister; pumpkin pie; divinity.

The kitchen was certainly the heart of my grandparents’ home — they never had a dining room, we all ate at the kitchen table, played rummy, visited and listened to stories.

One thing I didn’t do sitting around that kitchen table, which I regret, is get my grandmother’s recipes. However, after my grandfather died (20 years after her), I was allowed to take her cookbooks that he had held onto, though he had never really cooked.

Of course, truth be told, I don’t think she used recipes all that often. She found them, tried them and committed them to memory. I am sure once she learned the one from the can of Libby’s pumpkin, she never needed another one. She also had learned to make perfect piecrusts long before I came along.

It’s hard to top the traditional Libby’s Famous Pumpkin Pie recipe, which has been on the label since 1950. This pumpkin custard has the perfect creamy taste created by the blend of pumpkin and evaporated milk and allows the time-honored spice blend to come through. For a cool twist on tradition, Easy Pumpkin Cream Pie is an easy, luscious pie with the flavors of the season in a cool, creamy dessert.

• Plan to make your crust ahead of time. Before rolling out, wrap in plastic and refrigerate for several hours or overnight. Remove dough from your refrigerator when you start to make pie filling.

• Practice “mise en place” — measure everything for your pies and have them at hand before starting to bake.

• If you’re a seasoned pie baker, start a sweet tradition by baking pumpkin pies with younger family members. They’ll treasure your baking tips and ensure the family’s pie heritage.

• Pies generally serve 8. But do as I do — make and serve more than one kind of pie — and you’ll find everyone wants a sliver of each. So you can “stretch” a pie further that way.

• Remember that “pie tomorrow” — leftover — is always welcome.

Novice pie baker? Learn to make a crust like a pro and turn out a pie to be proud of at www.VeryBestBaking.com.

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Photo courtesy of Nestlé

Libby’s Famous Pumpkin Pie

Libby’s Famous Pumpkin Pie

Makes 8 servings.

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1, 15-ounce can Libby’s 100% Pure Pumpkin

1, 12-fluid-ounce can Nestlé Carnation Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Tip: 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Easy Pumpkin Cream Pie

Makes 8 servings.

1, 9-inch (6 ounces) prepared graham cracker crust

1, 15-ounce Libby’s 100% Pure Pumpkin Pie

1 package (5.1 ounces) vanilla instant pudding and pie filling mix

1 cup Nestlé Carnation Evaporated Milk

1 teaspoon pumpkin pie spice

2 cups (about 6 ounces) frozen whipped topping, thawed, divided

1 cup fresh raspberries (optional)

Combine pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1-1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.

Source: Nestlé

New holiday favorites

The holiday season is a perfect time to share delicious and decadent family recipes with friends and relatives. This year, introduce them to new sweet homemade treats that are sure to quickly become holiday favorites.

Simple ingredients like cinnamon, vanilla and sweetened condensed milk can help anyone make sweet creations that can turn every day occasions into special ones. Here are some quick and simple tips to help you take a favorite dessert, add your own secret touch and serve it in a unique and special way:

• Top it off. For a quick and delicious topping for family favorites like pies, cheesecakes or ice cream, heat Eagle Brand® Sweetened Condensed Milk on the stovetop (or even in the microwave), to create a delicious dulce de leche. Follow heating instructions on the label.

• Stylize desserts. Toasted nuts, pumpkin seeds and coconut are traditional staples in Latin cooking; they add texture, flavor and enhance almost any recipe. To toast, spread chopped nuts or coconut in a single layer in a shallow baking pan and toast in a pre-heated oven at 350 degrees for 10 minutes until lightly browned. Add to flan for an unexpected crunch.

• Liven up leftover filling, batter and dough. Great bakers never let leftovers go to waste. Repurpose extra pie crust to roll out churrisimos or turn-over style empanadas with leftover pumpkin or apple pie filling. Top with a combination of cinnamon and sugar or drizzle with Eagle Brand Sweetened Condensed Milk.

For more family-favorite recipes, visit www.marcaeagle.com or www.eaglebrand.com.

Chocolate Tres Leches Cake

Makes 16 servings; preparation time: 15 minutes; cooking time: 30 minutes

1, 18.25-ounce package Pillsbury® Devil’s Food Cake Mix

1/2 cup Crisco® Pure Vegetable Oil

1-1/4 cups water

3 large eggs

Milk Mixture

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

3/4 cup half and half

3/4 cup evaporated milk

1 teaspoon vanilla extract

3 tablespoons unsweetened cocoa powder

1/2 teaspoon ground cinnamon

Topping

2 cups frozen chocolate whipped topping, thawed

Chocolate decorator sprinkles

Prepare and bake cake mix according to package directions for 13-by-9-inch cake using oil, water and eggs. While cake is baking, prepare topping.

Combine sweetened condensed milk, cream, evaporated milk and vanilla in large bowl. Slowly whisk in cocoa and cinnamon. Whisk until cocoa is blended into milk.

Remove cake from oven. Cool 10 minutes. Using a meat fork or skewer, pierce surface of cake several dozen times. While cake is still warm, pour half the milk mixture over top. Let soak for 1 minute. Pour remainder over cake. Cover. Chill 1 hour. Spread with whipped topping. Top with chocolate sprinkles.

Special note: Now through Dec. 7, 2011, visit www.marcaeagle.com to enter the Eagle Brand Sweet Secret Recipe and Essay Contest. Home cooks who enter an original dessert recipe in one of five categories and submit an essay (100 words or less) describing how Eagle Brand Sweetened Condensed Milk is the “sweet secret” in their recipe will have a chance to win the $10,000 grand prize. Open to legal residents of the 50 United States and D.C., age 18 or older. Void where prohibited. Visit www.EagleBrand.com or www.MarcaEaglecom for complete Official Rules.

©The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.

Source: Eagle

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The J.M. Smucker Company photo

Chocolate Chip Canoli Pie

Chocolate Chip Cannoli Pie

Makes 8 servings; preparation time: 25 minutes; cooking time: 45 minutes.

1, 9-inch unbaked pie shell, thawed according to package directions

Water

Cinnamon sugar

1, 15-ounce container ricotta cheese

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

1-1/2 cups milk chocolate chips or miniature semi-sweet chocolate chips

Whipped topping

Heat oven to 350 degrees. Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.

Stir ricotta cheese, sweetened condensed milk, powdered sugar and vanilla in medium bowl until blended. Stir in chocolate chips. Pour into pie shell.

Bake 45 to 50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least 2 hours before serving. Garnish with whipped topping, if desired.

photo

The J.M. Smucker Company photo

Banana-Mango Bread Pudding with Coconut Caramel Sauce

Banana-Mango Bread Pudding with Coconut Caramel Sauce

Makes 10 servings; preparation time: 30 minutes; cooking time: 60 minutes.

Crisco® Original No-Stick Cooking Spray

8 cups lightly packed 3/4-inch challah bread cubes

2-1/2 cups diced fresh mango (2 to 3 mangos)

2 medium bananas, halved lengthwise and sliced

4 large eggs, at room temperature

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

1, 9.6-ounce can mango nectar (about 1 1/4 cups)

1/2 cup milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

3/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

Spiced Sour Cream

1 cup sour cream

1 tablespoon sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Coconut Caramel Sauce

2 tablespoons unsalted butter

1/2 cup firmly packed light brown sugar

1 cup unsweetened coconut milk

1/2 cup sweetened coconut flakes, toasted

Heat oven to 325 degrees. Coat 13-by-9-inch baking dish with no-stick cooking spray.

To make Bread Pudding: combine bread cubes, mango and bananas in large bowl. Whisk together eggs, sweetened condensed milk, mango nectar, milk, butter, vanilla, cinnamon, salt and nutmeg in medium bowl. Pour over bread mixture, stirring until thoroughly moistened. Let stand 30 minutes. Pour into prepared baking dish. Bake 55 to 60 minutes or until set in center. Cool slightly in pan on wire rack.

To make Spiced Sour Cream: stir sour cream, sugar, vanilla, cinnamon and ginger until blended.

To make Coconut Caramel Sauce: cook butter and sugar in small saucepan over medium-low heat 5 minutes, stirring frequently. Whisk in coconut milk. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 15 to 20 minutes or until slightly thickened. Remove from heat. Cover and keep warm.

To Toast Coconut: Spread coconut on a microwave-safe plate. Microwave on high 2 to 4 minutes or until lightly toasted, tossing the coconut with a fork after each minute. To avoid overbrowning, remove from plate immediately.

To serve

Spoon Bread Pudding into shallow serving bowls. Drizzle with Coconut Caramel Sauce. Top with a dollop of Spiced Sour Cream. Sprinkle with coconut. Serve immediately.

Ice Cream Cone Sundae Fudge

Makes: 64 pieces; preparation time: 25 minutes; cooking time: 3 hours and 30 minutes.

Crisco® Original No-Stick Cooking Spray

1 cup semi-sweet chocolate chips

1 cup bittersweet chocolate chips

1, 14-ounce can Eagle Brand Sweetened Condensed Milk

3 tablespoons unsalted butter

Dash of kosher salt

1 cup unsalted roasted peanuts, chopped (or other favorite nut)

3/4 cup coarsely chopped sugar ice cream cones

3/4 cup white baking chips

1/2 cup well-drained chopped maraschino cherries

Line an 8-inch square baking pan with foil, extending the foil over the edges of the pan. Coat foil with no-stick cooking spray.

Combine semi-sweet chocolate chips, bittersweet chocolate chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth when stirred. Remove from heat; cool 5 minutes.

Stir in nuts, chopped sugar cones, white chocolate chips and cherries until thoroughly blended. Spread in prepared pan. Cover and chill 3 hours or until firm.

Remove fudge from pan by lifting edges of foil. Peel off foil. Cut into 1-inch pieces.

Eagle Brand Sweetened Condensed Milk is the go-to sweet secret ingredient for preparing countless holiday recipes. It is a special blend of milk and sugar that can be used to create a foolproof “base” for a variety of desserts. When combined with acidic fruit juice, such as lemon juice, the sweetened condensed milk thickens — without heating — to form velvety pie fillings, puddings and other desserts. It also caramelizes evenly and easily — just empty in saucepan, heat and stir per directions on can. Visit www.eaglebrand.com (and in Spanish at www.marcaeagle.com) for more dessert recipes and helpful baking tips.

Source: The J.M. Smucker Company

From Family Features

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