Chef Elizabeth Stone from Stone Kitchen Catering shows food radio talk show host Cleverley Stone (no relation) how to make some eye-popping desserts that are sure to please your Thanksgiving guests including pastry wrapped cinnamon, pecan and raisin stuffed Granny Smith apples, pumpkin parfait and chocolate cherry walnut bread pudding with vanilla ice cream. Some grocery stores are open on Thanksgiving Day (check for closing times), so you still have time to buy the ingredients and make one these easy and delicious desserts.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show, Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
3 Easy Thanksgiving Desserts
Chef Elizabeth Stone, Stone Kitchen Catering
Pastry Wrapped Apples Stuffed with Cinnamon, Pecans and Raisins
Makes 6 apples
- 6 large Granny Smith Apples, peeled and cored ½ cup sugar ¼ teaspoon ground cinnamon
- 1/4 cup pecan pieces
- ¼ cup raisins
- 2 packages refrigerated pie dough (store bought) ¼ cup butter (1/2 stick) cut into pieces
1. Preheat the oven to 375 degrees.
2. Lightly grease a large glass baking dish.
3. In a small mixing bowl combine sugar, cinnamon, pecans and raisins.
4. Cut each pie crust round in half. Use a rolling pin and roll each piece into about a 9 inch circle, so that it can completely wrap the apple.
5. Place an apple in the center of the pastry round and fill the core with the pecan, raisin, and cinnamon mixture.
6. Top the apples with several pieces of butter.
7. Fold dough around apples and pinch together at the top, allowing the excess to drape over the top.
8. Bake 45 minutes until pastry is golden brown.
- 1 cup sugar
- 1½ cup water
- Two dashes cinnamon
- ¼ cup butter (1/2 stick)
1. Bring sugar, water and cinnamon to a boil in a sauce pan. Reduce heat and simmer for 5 minutes.
2. Remove from heat and stir in butter.
3. About 15 minutes before apples are done, pour syrup over hot apples and return to oven for 15 minutes.
Makes 4 servings
- 1 can of pumpkin, no sugar added (15-ounce)
- 4 cups heavy cream
- 3/4 cup sugar
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of allspice
- Fresh berries for garnish (optional)
1. In a medium heavy bottom saucepan, combine pumpkin, 1 cup of heavy cream, sugar, cinnamon, nutmeg and allspice.
Stir together well and cook over low heat for 10 minutes.
2. Remove from heat and cool completely.
3. In a mixing bowl, whip 2 cups heavy cream to form stiff peaks. Fold all but 1 cup into pumpkin mixture.
4. Spoon the pumpkin mixture into a bowl or serving glass. Top with additional whipped cream and sprinkle with cinnamon. Garnish with fresh berries.
Chocolate Cherry Walnut Bread Pudding with Vanilla Ice Cream Makes 10 servings
- 2 Large French Bread Baguettes, cut into medium cubes
- 1 cup high quality semi-sweet chocolate chips ½ cup dried cherries ½ cup walnut pieces or halves
- 8 large eggs
- 8 cups whole milk
- 4 cups sugar
- ½ cup butter (1 stick), melted
- 1 tablespoons vanilla extract
1. Preheat oven to 350 degrees. Generously butter a 9″ x 13″ glass baking dish.
2. Place the bread cubes in a large mixing bowl. Add the chocolate chips, dried cherries and walnuts and stir well.
3. In a separate mixing bowl, beat together the eggs, milk, sugar, butter, and vanilla.
4. Fold liquid mixture into bread, chocolate and cherries.
5. Pour mixture into prepared pan and bake for about 25 minutes. Bread pudding should be lightly browned on top.
Check to see if done by gently shaking pan to see if it is still runny. (It should not be runny.) 6. When done, remove from oven and let cool for 5 – 10 minutes. Serve with vanilla ice cream.