Amazing Thanksgiving desserts to accompany your feast

Nearly everyone I have talked to in the past couple of days is planning their Thanksgiving menu. We usually make a list of items to bring, and each of us carries in to make it much easier on our parents.

Of course, my brother Wesley is the master baker of the family and he can make some amazing desserts. They will not be able to be with us this year, so I thought someone else will have to step up to the plate and make desserts. I found in my email all of these recipes that various people have sent me and thought I might just give a few of them a try for Thanksgiving. You just might want to add them to your Thanksgiving menu as well.

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Cranberry Mini Cupcakes

1 3/4 cups (6 ounces) fresh cranberries

1 cup sugar, divided

1/4 cup plus 1 tablespoon juice from 1 orange, divided

1 1/2 tablespoons vanilla, divided

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 1/2 cups gingersnap cookie crumbs, crushed

3 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened

1/2 cup sour cream

1 tablespoon orange zest

3 eggs

* Heat oven to 325 degrees. Cook cranberries, 1/2 cup sugar and 1/4 cup orange juice and spices in a saucepan on medium heat until cranberries pop and sauce is thickened. Cool slightly. Spoon cranberry mixture into food processor and process until smooth. Transfer to bowl and stir in 1 tablespoon vanilla; refrigerate until ready to use.

* Mix gingersnap crumbs and butter until blended; press 1 tablespoon on the bottom of each 24 muffin pan cups lined with papers.

* Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, orange zest and remaining orange juice and vanilla; mix well. Add eggs, 1 at a time, mixing after each addition just until blended. Add 2/3 cup of the cranberry purée; swirl gently with a spoon. Spoon 1/3 cup into each muffin cup over crusts.

* Bake 25 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours. Drizzle with remaining cranberry purée just before serving. Yield: 24 mini cupcakes.

Caramel Apple Cheesecake

1 1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)

3/4 cup sugar, divided

1/4 cup butter, melted

1 package (14 ounces) caramels

2/3 cup evaporated milk

1/2 cup chopped pecans, divided

2 packages (8 ounces each) cream cheese, softened

2 tablespoons all-purpose flour, divided

2 eggs, lightly beaten

1 1/2 cups chopped peeled apples

1/2 teaspoon ground cinnamon

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

* In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.

* In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.

* Place springform pan in a large baking pan; add 1 inch of hot water to the larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.

* Bake 10-15 minutes longer or until center is just set. Remove 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. Remove sides of pan. Yield: 12 servings.

Peanut Butter Praline Pie

1 1/2 cups crushed vanilla wafers (about 45 wafers)

6 tablespoons baking cocoa

1/3 cup confectioners sugar

1/4 cup butter, melted

Praline Layer:

1/4 cup packed brown sugar

2 tablespoons sugar

1 tablespoon cornstarch

1/3 cup butter, cubed

2 tablespoons water

1/2 cup chopped pecans

Filling:

1 package (3 ounces) cook-and-serve vanilla pudding mix

2 cups 2% milk

1 package (10 or 11 ounces) peanut butter chips

1 cup whipped topping

Pecan halves and additional whipped topping

* In a large bowl, combine the wafer crumbs, cocoa and confectioners sugar; stir in butter. Press into a 9-inch pie plate. Bake at 350 degrees for 10 minutes. Cool on a wire rack. In a large saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust; refrigerate.

* Meanwhile, in a large saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping. Yield: 6-8 servings.

Sweet Potato Crème Brûlée

For sweet potatoes:

2 large sweet potatoes, baked at 425 for one hour, or until soft, and completely cool.

1/2 cup sugar or Splenda

1/4 cup margarine or butter, melted

1/2 teaspoon cinnamon

2 eggs

For custard:

2 cups whipping cream (sometimes labeled Heavy Cream, no substitutes)

1/2 cup white sugar

4 large egg yolks

1 teaspoon vanilla extract

For topping:

1/3 cup brown sugar

* Place sweet potato filling ingredients into large mixing bowl and beat with electric mixer until smooth and creamy. Spread into bottom of 8x8 baking dish and set aside. Place all custard ingredients into medium heavy sauce pot and stir well. Place over medium low heat, whisking constantly, for five minutes, or until just warm. Will be very runny.

* Using a measuring cup, gently scoop and pour custard over sweet potatoes. Place 8 x 8 baking dish in center of larger baking dish and pour water into larger dish until it is about an inch deep. Bake at 325 degrees for 1 hour or until knife inserted in center comes out almost clean. Carefully remove from oven and remove baking dish from water. Allow to cool by placing on a heavy dish towel or wire rack.

* Once cool, cover with foil and refrigerate for several hours, or overnight. Before serving, remove from fridge and allow to sit at room temperature for half an hour. Sprinkle brown sugar over top and turn oven to low broil.

* Place dish on a baking sheet and put in oven, about 5 inches from broiler, for 5-7 minutes, or until sugar is mostly melted. Remove from oven and allow to sit for a few minutes before serving to allow sugar to harden. Note: Not all sugar will melt but it will form a thin coat across the top of the dish.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.