Dash of Class: A roundup of holiday desserts

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Food column by Nora Sweat

By Nora Sweat

Here we are again at the end of the month, but more importantly, two days before Thanksgiving. I’m sure you have your menu planned, but just in case, I have some dessert options beyond the traditional pumpkin or pecan pies in this month’s recipe roundup.

I also have an unusual biscuit recipe that was sent to me by a friend, Ruby Ingram of Cecilia Homemakers. Enjoy and have a very happy Thanksgiving no matter what your dessert choice is.

Remember, you can share a recipe or have me look for one you might have lost for next month’s recipe roundup.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/ family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Pumpkin Spice Cake with Maple Glaze

1 yellow cake mix

15 oz. can pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 tablespoon cinnamon

1 teaspoon ginger

1 teaspoon allspice

1 teaspoon nutmeg

¼ teaspoon cloves


2 cup confectioner’s sugar

¼ cup milk

2 tablespoons maple syrup

½ teaspoon maple flavoring

½ cup chopped pecans, toasted

Place the first ten ingredients in a large bowl; beat on low speed for 20 seconds. Beat on medium for 2 minutes. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 45-50 minutes or until tested done. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth and drizzle over cake. Sprinkle with pecans.

Source: Taste of Home

Gingersnap Pumpkin Pie

1-1/2 cups finely crushed gingersnaps (about 32 cookies)

1/4 cup butter, melted

4 ounces cream cheese, softened

1 tablespoon sugar

1-1/2 cups whipped topping

1 cup cold milk

2 packages (3.4 ounces each) instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Additional whipped topping, optional

Preheat oven to 375 degrees. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9” pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.

In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.

Source: Taste of Home

Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

1/4 cup butter, melted

4 packages (8 ounces each) cream cheese, softened, divided

1-1/2 cups sugar, divided

2 tablespoons cornstarch

2 teaspoons vanilla extract

4 eggs

1 cup canned pumpkin

2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg

Garnishes: Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Place a greased 9-inch spring form pan on a double thickness of heavy-duty foil (about 18 square inches). Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350 degrees for 8-10 minutes or until set. Cool on a wire rack.

For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

Source: Taste of Home


2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-Up soda drink

1/4 cup butter, melted

Preheat oven to 425 degrees. Melt butter in baking pan/dish. Mix Bisquick, sour cream and soda. Roll out biscuits on wax paper or biscuit board which has been sprinkled with extra Bisquick, knead until stickiness is absorbed, cut and then place biscuits in the melted butter in pan. Bake 12-14 minutes until browned.

Source: Ruby Ingram