Cajun Delights: Pumpkin Pie

Thursday, November 17, 2011

More Cajun Thanksgiving Desserts

With less than one week to go until Thanksgiving, I am putting the finishing touches on my dessert menu. I tend to get carried away with holiday desserts, but like to make a few new desserts, every year. This year's newbies are a rich and luscious cake and a divine, old fashioned pecan pie that I was introduced to at a recent family gathering. Out of this world and guaranteed to please your guests. Cest bon, cher! Bon Appetit!

Bananas Foster Upside Down Cake

1-1/2 sticks butter
1/2 cup dark brown sugar
1/4 cup dark rum
1 tsp. ground cinnamon
2 cups sliced bananas
1-1/2 cups flour
1-1/2 tsp.'s baking powder
1/2 tsp. salt
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup half and half

In saucepan, combine 4 tbs.'s butter with the brown sugar, rum, and cinnamon. Cook over medium heat until melted and smooth, stirring constantly. Pour into a buttered a 9 inch square cake pan. Arrange banana slices evenly, over top of the butter-brown sugar mixture.

In small bowl, combine, flour, baking powder, and salt, and mix well. In large bowl, combine the remaining butter and sugar, and beat with an electric mixer until light and fluffy. (about 3 minutes) Add the eggs,one at a time, and beat well, after each one.

On low speed, gradually add flour mixture, about 1/2 cup at a time and alternate with the half and half, until just mixed. Pour the cake mixture evenly over the bananas. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool on a wire rack and invert onto a cake plate.

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And Thanksgiving wouldn't be the same at my house without a fabulous pecan pie. This pie is totally scrumptious and will melt in your mouth, especially when topped off with my Bourbon Whipped Cream. (recipe below)

Creole Pecan Pie w/ Bourbon Whipped Cream

3 eggs, lightly beaten
4 tbs.'s butter, softened
1 cup dark brown sugar
1 cup cane syrup or dark corn syrup
1 cup chopped pecans
1 tsp. vanilla
1/2 tsp.salt
1 (9 inch) unbaked pie shell

Beat eggs, butter, and sugar together until thick. Add syrup, vanilla, salt, and pecans.

Mix well and pour into pie shell. Bake at 300 degrees for about 1 hour or until filling is firm.

Bourbon Whipped Cream

1 pint heavy whipping cream

1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes) Great on everything!

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And here are a few other heavenly desserts that will be gracing my dessert table.

All are sinfully delicious and totally worth the calories, cher! Enjoy!

(click on recipe title to view recipe)

Pumpkin-Chocolate Chip Bread w/ Praline Glaze