Delicious Holiday Desserts - KCBD NewsChannel 11 Lubbock

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Delicious Holiday Desserts

Apple Butter Pumpkin Pie Apple Butter Pumpkin Pie
Apple Pecan Cheesecake Apple Pecan Cheesecake
Harvest Baked Apples Harvest Baked Apples
Luscious Four-Layer Pumpkin Cake Luscious Four-Layer Pumpkin Cake
Sweet Potato Pie Sweet Potato Pie
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    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

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    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

Apple Butter Pumpkin Pie
1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust 
Streusel Topping:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Apple Crumble Pie
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Apple Pecan Cheesecake
1-1/2 cups Honey Maid Graham Cracker Crumbs 
1/4 cup butter, melted 
2 Tbsp. brown sugar 
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 
1-1/2 cups firmly packed brown sugar, divided 
1 tsp. vanilla 
1 cup Breakstone's or Knudsen Sour Cream 
4 eggs 
4 cups chopped peeled apples (about 3 medium) 
3/4 cup Planters Chopped Pecans 
1 tsp. ground cinnamon 

Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan. 
Beat cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter. 
Bake 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

Chocolate Pecan Pie
1/2 cup margarine, melted
1 cup light corn syrup
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Preheat oven to 325 degrees F (165 degrees C).
In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Cranberry Apple Pie
1 1/4 cups white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups cranberries
1/4 cup maple syrup
5 apples - peeled, cored and sliced
1/2 cup chopped walnuts
1 (9 inch) unbaked pie shell
 
1 cup dry bread crumbs
3/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted

Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, mix together white sugar, 1/4 cup flour, and salt. Stir in cranberries and maple syrup. Cook over high heat, stirring constantly. When mixture comes to a boil, reduce heat, cover, and simmer 5 minutes, stirring occasionally.
Stir apples into simmering mixture, and continue to cook for 5 minutes, or until apples are tender. Remove from heat, and stir in walnuts. Pour apple mixture into pie shell; set aside.
In a medium bowl, combine bread crumbs, 3/4 cup flour, brown sugar, and melted butter. Mix well, and sprinkle over apple filling.
Bake 30 minutes in the preheated oven, or until topping is golden brown. Serve warm.

Crustless Cranberry Pie
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Double-Layer Pumpkin Pie
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened 
1 Tbsp. milk 
1 Tbsp. sugar 
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided 
1 Honey Maid Graham Pie Crust (6 oz.) 
1 cup milk 
1 can (15 oz.) pumpkin 
2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling 
1 tsp. ground cinnamon 
1/2 tsp. ground ginger 
1/4 tsp. ground cloves 

Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. 
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer. 
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator. 

Grandma's Apple Pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Harvest Baked Apples
8 medium baking apples 
1 cup apple or orange juice 
1/4 cup firmly packed brown sugar 
1/2 tsp. ground cinnamon 
1 cup (4 oz.) shredded Cracker Barrel 2% Milk Reduced Fat Sharp Cheddar Cheese 
1/4 cup raisins 
1/4 cup Planters Chopped Pecans, toasted 
 
Preheat oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in shallow baking dish. 
Combine juice, sugar and cinnamon; pour over apples.  Bake 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.  

Irresistible Pecan Pie
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1/2 cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Lisa's Sweet Potato Pie
2 medium sweet potatoes, boiled, peeled and mashed 
1 cup firmly packed dark brown sugar 
1/2 cup sweetened condensed milk 
1/4 cup (1/2 stick) butter or margarine, melted 
2 Tbsp. flour 
1 tsp. ground cinnamon 
1/2 tsp. ground nutmeg 
2 eggs, slightly beaten 
1 tsp. vanilla 
1 unbaked 9-inch pastry shell 
1-1/2 cups thawed Cool Whip Whipped Topping 
 
Preheat oven to 400°F. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs and vanilla in large bowl until blended. Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)  Bake 30 to 35 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tablespoons whipped topping.  

Luscious Four-Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix 
1 can (15 oz.) pumpkin, divided 
1/2 cup milk 
1/3 cup oil 
4 large eggs 
1-1/2 tsp. pumpkin pie spice, divided 
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 
1 cup powdered sugar 
1 tub (8 oz.) Cool Whip Whipped Topping, thawed 
1/4 cup caramel ice cream topping 
1/4 cup chopped Planters Pecans 
 
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. 
Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping. 
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator. 

NILLA Apple Crisp
8 cups thinly sliced peeled Granny Smith apples (about 4 large/2 lb.) 
1/2 cup firmly packed brown sugar, divided 
2 tsp. ground cinnamon, divided 
1/3 cup old-fashioned or quick-cooking oats 
1/4 cup cold margarine 
25 Reduced Fat Nilla Wafers, crushed (about 1 cup crumbs) 
1-1/2 cups thawed Cool Whip Lite Whipped Topping 
 
Preheat oven to 350°F. Toss apples with 1/4 cup of the brown sugar and 1 tsp. of the cinnamon. Spoon into 8- or 9-inch square baking dish. 
Combine oats, the remaining 1/4 cup brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples. 
Bake 30 to 35 min. or until apples are tender. Serve warm or cooled. Top with whipped topping.  
 
No-Bake Pumpkin Pie
1 can (14 oz.) sweetened condensed milk 
1 tsp. ground cinnamon 
1/2 tsp. ground ginger 
1/2 tsp. salt 
1/4 tsp. ground nutmeg 
1 envelope Knox Unflavored Gelatine 
1/4 cup water 
1 can (16 oz.) pumpkin 
1 Honey Maid Graham Pie Crust (6 oz.) 
1 cup thawed Cool Whip Whipped Topping 
 
Mix condensed milk, cinnamon, ginger, salt and nutmeg with wire whisk until well blended; set aside. Sprinkle gelatine over water in medium saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until well blended. Continue cooking 5 minutes or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust. Refrigerate 4 hours or until firm. Top each serving with a dollop of the whipped topping just before serving. Store leftover pie in refrigerator.  
 
Pumpkin Pie

2 Honey Maid Graham Pie Crusts (6 oz. each) 
3 eggs, lightly beaten, divided 
1 can (29 oz.) pumpkin 
1-1/2 cups half-and-half 
1/2 cup granulated sugar 
1/2 cup firmly packed light brown sugar 
1-1/2 tsp. pumpkin pie spice 
1 tsp. ground ginger 
 
Preheat oven to 400°F. Brush crusts lightly with some of beaten eggs. Bake 4 min. Meanwhile, mix remaining ingredients until well blended. 
Pour pumpkin mixture evenly into crusts. 
Bake 15 min. Reduce oven temperature to 350°F. Continue baking 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely.  

Pilgrim Pumpkin Pie
4 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons salt
1 3/4 cups shortening
1 tablespoon distilled white vinegar
1 egg
1/2 cup ice water
-- 
2 eggs, beaten
2 cups pumpkin puree
3/4 cup honey
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 fluid ounce) can evaporated milk
-- 
2 cups heavy whipping cream
1/4 cup honey
1/2 teaspoon ground ginger

Preheat oven to 425 degrees F (220 degrees C).
To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

Sweet Potato Pecan Pie
1 (9 inch) unbaked pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 eggs, beaten
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups chopped pecans
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 cup hazelnut liqueur
1/4 cup pecan halves

Preheat oven to 375 degrees F (190 degrees C).
Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

Sweet Potato Pie
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust

Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

SOURCES: allrecipes.com & kraftfoods.com

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