Hannie P. Scott - 25 Easy Thanksgiving Desserts

Simple & Easy Cooking That Anyone Can Do! Copyright 2014 by Hannie P. Scott. All rightsreserved. No part of this book may be reproduced in anyform without written permission from the author. Reviewers mayquote brief excerpts from the book in reviews.

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Breakfast, Lunch, Dinner, Soups, Salads, Desserts andMore! DOWNLOAD MY FREE GIFT! oz = ounce fl oz = fluid ounce tsp = teaspoon tbsp = tablespoon ml = milliliter c = cup pt = pint qt = quart gal = gallon L = liter 1/2 fl oz = 3 tsp = 1 tbsp = 15 ml 1 fl oz = 2 tbsp = 1/8 c = 30 ml 2 fl oz = 4 tbsp = 1/4 c = 60 ml 4 fl oz = 8 tbsp = 1/2 c = 118 ml 8 fl oz = 16 tbsp = 1 c = 236 ml 16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml 128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L Servings: 6-8 What you need: 6 cups thinly sliced apples 1 cup granulated sugar 1 tbsp flour 1 tsp cinnamon Juice and zest of 1 lemon 1/2 cup melted butter 3 cups unseasoned bread crumbs What to do: 1.

Combine the apples, sugar, flour,cinnamon, and lemon zest in a large bowl. 2. In a separate bowl, combine the butter andthe breadcrumbs. 3. Spray your crock pot with cookingspray. 4.

Make the following layers in your crockpot: 1/3 breadcrumb mixture, 1/2 apple mixture, 1/3 breadcrumbmixture, 1/2 apple mixture, 1/3 breadcrumb mixture. 5. Cook on high for 4 hours or on low for 8hours until bubbly and brown.

Servings: 6-8 What you need: 1 9-inch unbaked pie crust 1/2 tsp pumpkin pie spice 1 cup milk 1/4 tsp salt 2 eggs 1 tsp vanilla extract 1/2 stick butter, melted 1 cup sugar 2 cups sweet potatoes; peeled, roughlychopped, and cooked What to do: 1. In a mixing bowl, combine the potatoes, 1cup of sugar, butter, eggs, vanilla, salt, and pumpkin piespice. 2.

Add the milk and mix until everything issmooth. 3. Pour the filling into the pie crust andbake for 40-45 minutes or until a toothpick inserted into thecenter comes out clean. 4. Place the pie on a rack to cool to roomtemperature.

Servings: 10-12 What you need: 1 spice cake box mix 1 1/4 cups water 1 egg 4 cups milk 4 oz package instant butterscotch puddingmix 1 15-oz pumpkin pie mix 12-oz container whipped topping What to do: 1.

For the cake, mix the ingredients and bakein an 8x8 baking pan for 35 minutes at 350 degrees F. Let the cakecool then crumble it. 2. For the pudding, mix the milk with thepudding mix and stir out any lumps. When the pudding is set, addthe pumpkin pie mix. 3.

Layer the trifle in the following order:1/4 of the cake crumbles, half of the pudding mixture, 1/4 of thecake crumbles, half of the whipped topping. Repeat the layers. 4. Garnish the trifle with whipped toppingand cake crumbs.

Servings: 8-10 What you need: 1 boxed brownie mix 1 15-oz can pumpkin What to do: 1. 2. 2.

Mix together the brownie mix and pumpkinin a large bowl. 3. Pour the batter into the baking pan andbake for 25-30 minutes or until a toothpick inserted into thecenter comes out clean.

Servings: 8-10 What you need: 2 16-oz cans of sliced apples 1 package spice cake mix 1 stick butter, melted 1/2 cup chopped pecans What to do: 1. Spray your crock pot with non-stickcooking spray. 2.

Pour the cans of apples into the crock potand spread them evenly over the bottom. 3. Sprinkle the spice cake mix over theapples. 4. Pour the melted butter evenly over the drymix. 5.

Top with the chopped pecans. 6. Cook on low for 3-5 hours. 7. Serve with ice cream.

Servings: 6-8 What you need: 1 unbaked 9-inch pie crust 1 1/2 cups sweetened coconut 2 3.4-oz boxes coconut cream instantpudding 2 cups whipping cream 3/4 cup whole milk 1/4 cup sour cream 1/4 tsp coconut extract Dash of salt 1 cup cool whip What to do: 1.

Poke the bottom of the pie crust with afork several times and bake it at 400 degrees F for 7-10 minutes oruntil golden brown. Remove from the oven and let it coolcompletely. 2. Reduce the oven heat to 350 degrees F andpour the coconut onto a baking sheet and cook it for 5-7 minutes oruntil slightly browned and toasted. Stir a couple times duringbaking time. 3.

Pour the 2 pudding mixes into a mixingbowl. 4. Add the two cups of whipping cream and 3/4cup of milk to the bowl and mix for 30 seconds to 1 minute. Scrapethe bottom to be sure all the mix is being incorporated. 5. 6. 6.

Add the coconut extract and sour cream andmix well. 7. Spread the filling into the prepared piecrust. 8. Spread the cool whip on top of thefilling. 9.

Sprinkle the toasted coconut on top of thecool whip. 10. Refrigerate for at least one hour beforeserving.

Servings: 10 What you need: Crust: 1 cup flour 1/2 cup butter, softened 1/2 cup chopped pecans, toasted Cheesecake layer: 8 oz cream cheese, softened 1 cup powdered sugar 1 cup whipped cream Pumpkin layer: 2 1/2 cups milk 3 small packages of instant pudding mix 15 oz canned pumpkin 1 tsp cinnamon Topping: 2 cups whipped cream 1/2 cup chopped pecans, toasted What to do: 1. Preheat your oven to 350 degrees F andspray a square baking dish with non-stick spray. 2.

Mix the ingredients for the crust in amixing bowl and press into the prepared square baking dish. 3. Bake for 15 minutes then remove from theoven. 4. Mix the cream cheese and powdered sugar ina mixing bowl until its light and fluffy. 5.

Add the 1 cup of whipped cream into themixture and mix well. 6. Spread the cream cheese mixture over thecrust and place in the refrigerator. 7. In another bowl, mix together the puddingmix, pumpkin, and cinnamon until smooth. 8. 8.

Spread the remaining whipped cream overthe pumpkin layer and sprinkle with pecans. 9. Refrigerate for 2-4 hours beforeserving.

Servings: 18-20 What you need: 3 cups sugar 3/4 cup butter, melted 2/3 cup evaporated milk 1 cup canned pumpkin 2 tbsp corn syrup 2 1/2 tsp pumpkin pie spice 9 oz white chocolate chips 7 oz marshmallow fluff 1 tsp vanilla extract What to do: 1. Line a 9x13 inch pan with parchment paper,grease it, and set it aside. 2.