Send us your Thanksgiving recipes, get a cookbook

October 23, 2013 

Every year, I assemble a Thanksgiving recipe section consisting of family favorites from readers like you.

Last year, Lakewood reader Michelle Galaz submitted a multi-step recipe for pumpkin cheesecake trifle. The layered dessert could be a showpiece for a dessert table — the colors are autumnal, the flavors a blend of pumpkin and decadent cheesecake.

Find her family’s favorite Thanksgiving dessert recipe below.

Would you like to share your favorite Thanksgiving recipes with us?

We need your turkey day recipes for rolls, cranberry dressing, vegetable side dishes, your famous stuffing and gravy, your favorite desserts or any other recipes you’d like to submit. Have a favorite Jell-O salad? Send it. Nobody can resist a fluffy, pink Jell-O salad on Thanksgiving, right?

Send your recipes no later than Nov. 1 to: Sue Kidd, Food Editor, attn: Thanksgiving recipes, 1950 S. State St., Tacoma, WA 98405 or email to sue.kidd@thenewstribune.com with “Thanksgiving” in the subject line. Have a question? Call me at 253-597-8270.

Readers whose recipes are published will be given a cookbook. Recipes should be family recipes or originals; no reprints from cookbooks unless the recipe has been significantly altered. Submissions may be published in any form.

Sue Kidd, food editor

Pumpkin Cream Cheese Trifle

For the cake:

11/4 cups butter, softened

3 ounces cream cheese, softened

6 large eggs

21/2 cups sugar

3 tablespoons almond liqueur

1 tablespoon vanilla extract

21/2 cups all-purpose flour

For the cake glaze:

1/4 cup almond liqueur

6 tablespoons butter melted

2 tablespoons water

1/2 cup powdered sugar

For the pumpkin mixture

8-ounce package cream cheese, softened

15-ounce can of pumpkin

1/4 cup brown sugar

1/4 cup molasses

1 teaspoon cinnamon

For the cream cheese mixture:

8-ounce package cream cheese, softened

3/4 cup powdered sugar

1/2 teaspoon vanilla

8 ounces whipped topping, such as Cool Whip, softened

For the whipped cream:

2 cups whipping cream

1/2 cup powdered sugar

For the sugared pecans:

1 egg white, whisked

2 cups pecan halves

1/2 cup sugar

1/2 cup packed brown sugar

Note: To save time, you may substitute your favorite prepared boxed cake instead of making the almond cake for this recipe.

For the glaze: Combine all ingredients, and heat until mixture boils. Let cool to warm.

For the cake: Preheat oven to 325 degrees. Beat butter and cream cheese until creamy. Add eggs one at a time until incorporated. Add sugar, liqueur and vanilla, and mix. Add flour in small batches, and stir until incorporated. Pour in a 9-by-13-inch pan, and bake for 50 to 55 minutes or until toothpick comes out clean. Brush warm glaze all over top of cake. Let cool, and cut into cubes.

For the sugared pecans: Combine egg white, pecan halves and sugars. Toss to coat. Bake on a baking sheet lined with parchment paper that has been sprayed with cooking spray at 350 degrees for 7-9 minutes, stirring once. Cool completely. These can be made in advance.

For the pumpkin mixture: Whip together softened cream cheese, pumpkin, brown sugar, molasses and cinnamon until smooth and airy. Set aside.

For the cream cheese mixture: Whip together softened cream cheese, sugar and vanilla. Fold in softened whipped topping. Set aside.

For the whipped cream: Beat whipped cream with 1/2 cup powdered sugar until soft peaks form. Set aside.

To assemble: I

• a trifle bowl or decorative bowl, layer one-third of the cake, and top with the pumpkin mixture. Next, add another third of the cake, and top with vanilla cream cheese mixture. Then add remainder of cake, and finish with whipped topping. Top with sugared pecans (optional).

Source: Michelle Galaz, Lakewood

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