Tuesday, November 15, 2016

Desserts for Thanksgiving from BA and Julia and Sean and Kiernan


Oh right, Halloween is over.

What's the best part of any holiday dinner? Pie! Or dessert. Ahem. I like pie.

So here are some of our faves, new and old

I had this dessert my first Thanksgiving at BA's and I stole it and have served it ever since and my family all loves it - my father asks me to bring it every holiday.

Sean Michael

Cranberry Salad

Take 1 package of fresh cranberries and crush them in the food processor. put in a bowl with 1/2 to 1 cup of sugar and let sit overnight

The next morning drain it, drain a can of crushed or tidbit pineapple and chop about a cup of pecans, mix all three together.

Whip up some whipping cream, and add 2 cups to the cranberry salad.

Cover and refrigerate to serve for dessert.

It tastes better if it has sat around for at least a few hours and even better the next day.

BA Tortuga

I want to try this new to me pie this year!


1 recipe GOOD BASIC PIE DOUGH, FOOD PROCESSOR PIE DOUGH, or another pie dough of your choosing


7 large egg whites

1 cup sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 1/2 cups graham cracker crumbs

1 1/2 cups sweetened flaked coconut

1 1/2 cups finely chopped (by hand) pecans

1/8 teaspoon salt

3 tablespoons unsalted butter, melted


If you haven't already, prepare the pastry and refrigerate it for 1 1/2 to 2 hours prior to rolling.

On a sheet of lightly floured wax paper, parchment paper, or another surface, roll the pastry into a 13-inch circle. Invert the pastry over the pan, center it, then gently peel off the paper. Tuck the pastry into the pan, without stretching it. Sculpt the edge into an upstanding ridge. Flute if desired. Refrigerate for 30 minutes. Preheat the oven to 350°.

Whisk the egg whites, sugars, and vanilla is a large bowl until evenly combined. Add the graham cracker crumbs, coconut, pecans, and salt. Stir gently, until not quite evenly mixed. Add the butter and stir just until evenly combined. Don't overmix.

Transfer the filling to the chilled pie shell and spread it evenly with the back of a spoon. Bake on the center oven rack for 40 to 45 minutes, until the top is crusty and risen. It's fine if the top develops little cracks here and there.

Transfer the pie to a cooling rack and cool for at least 2 hours before serving. Serve slightly warm or at room temperature. Refrigerate leftovers.

Julia Talbot

Julia Talbot

My girl makes this for me as well as pumpkin and pecan pie

1 1/4 c. coconut

1/2 c. milk

2 eggs

1 c. sugar

1 tsp. lemon juice

1/2 stick butter

1 unbaked pie shell

Mix coconut and milk, let set while mixing other ingredients. Mix other ingredients and blend thoroughly all together. Pour into pie shell and bake at 325 degrees for 35 to 45 minutes.

Kiernan Kelly

Since sugar is off the menu for me, I have to be a little creative when it comes to desserts. This is one of my favorites, and easy (which is almost even more important!).

Sugar Free Pistachio Pudding Fluff

1 package sugar free Instant Pistachio pudding mix

1 cup sugar free whipped topping (I prefer Cool Whip).

!/2 cup shredded coconut

1/2 cup fresh pitted cherries.

Make the pudding according to box directions. Once set, add whipped topping, coconut, and cherries. Enjoy!

Sean’s website is http://www.seanmichaelwrites.com

Julia’s is http://www.juliatalbot.com BA’s is http://www.batortuga.com

Kiernan's is www.KiernanKelly.com


Sean -- https://www.facebook.com/SeanMichaelWrites

Julia -- https://www.facebook.com/juliatalbotauthor

BA -- https://www.facebook.com/batortuga

Kiernan -- https://www.facebook.com/kiernan.kelly


  1. My grandmother made the cranberry salad every year. She loved it.

  2. I tried something new this year, and it turned out great!

    Pumpkin Cranberry Bars

    6 Tbs butter, at room temperature
    1 cup light brown sugar, divided
    3 eggs
    1 cup pumpkin puree
    1/2 cup cranberry sauce
    3/4 cup dried cranberries
    3/4 cup quick cooking oats
    3/4 cup all purpose flour
    1 tsp baking soda
    1/2 tsp baking powder
    1 tsp cinnamon
    (8 oz) Lucerne® Pumpkin Cream Cheese, at room temperature (found at Albertsons)
    1/2 cup pepitas (pumpkin seeds)
    non-stick cooking spray

    1. Preheat oven to 350º. In a large bowl, with a stand or hand mixer, combine butter and 3/4 cup brown sugar. Add 2 eggs and mix. Add pumpkin puree and cranberry sauce and mix. In a medium mixing bowl, combine oats, flour, baking soda, baking powder and cinnamon. Slowly add dry ingredients into pumpkin mixture. Do not over mix. Pour into a parchment paper lined 9 x 12 baking pan.

    2. In a medium mixing bowl, whisk to combine cream cheese, 2 tablespoons brown sugar, 1/2 cup dried cranberries, and 1 egg. Spread on top of pumpkin mixture.

    3. In a small bowl spray pepitas with nonstick spray and add 2 tablespoons brown sugar and 1/4 cup dried cranberries. Spread on top of cream cheese mixture.

    4. Bake 35-40 minutes. Let cool. Serve.