ASK PAT: Desserts are the icing on your Thanksgiving feast

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