ASK PAT: Desserts are the icing on your Thanksgiving feast

By Star & Enterprise Staff Reports

Published: November 25, 2008

Here we are at the last week of November. Today, I’m publishing two recipes for desserts you might want to serve tomorrow. Since I said I would try for something different, neither of these recipes involve pumpkin or sweet potatoes. One is a cream pie with cranberries and the other a cake using peaches or pears. I pray that your Thanksgiving includes family, friends, good food and thankful hearts.

Cranberry Cream Pie

1 cup whole berry cranberry sauce
1/2 cup brown sugar, firmly packed
1 pkg. (3 oz.) raspberry Jell-O
1 cup whipping cream, whipped
1/2 cup finely chopped pecans
1 pastry shell, baked or graham cracker pie crust
Whipped cream for garnish

Combine cranberry sauce and brown sugar in a saucepan over medium heat; bring to a boil. Remove from heat. Add Jell-o, stirring until dissolved; let cool. Fold whipped cream and chopped pecans into cooled cranberry mixture; pour into pie shell. Chill several hours, or until set. Garnish with additional whipped cream or topping to serve. Store leftovers in refrigerator.

Serves: 6 to 8; Source: About.com Southern Food

Peach Cake

4 eggs
2 cups sugar
1 cup canola oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 teaspoons vanilla extract
2 cups sliced fresh or frozen peaches or pears
1/2 cup chopped pecans, optional
1/4 cup sugar
2 teaspoons cinnamon
Powdered sugar

Preheat oven to 350 degrees. Beat eggs well; add 2 cups sugar and oil, beating until well blended. Combine flour, salt and baking powder; beat into egg mixture alternating with orange juice. Blend in vanilla. In a separate bowl, toss the sliced peaches, and pecans, if using, with 1/4 cup sugar and cinnamon. Pour about 1/3 of the batter into a greased, floured tube or bundt pan. Layer one-half peach mixture over it. Cover with another 1/3 or the batter and the remaining peach mixture. Spread remaining batter over peaches. Bake at 350 degrees for 60 minutes or until a wooden pick inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack. Sprinkle with powdered sugar and serve.

Source: About.com Southern Food