Queen Andie’s Pumpkin Pie

A Royal Thanksgiving Recipe

Pumpkin Pie fit for a Queen:


9 inch pie crust, unbaked
1 1/2 c. pumpkin
2 eggs
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. evaporated milk
1/4 c. water
1/3 c. orange marmalade


1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 tsp. cinnamon
3 tbsp. melted butter

Combine until crumbly.

Beat eggs slightly, stir in pumpkin, brown sugar, cinnamon, nutmeg, salt.
Blend in milk, water, and orange marmalade. Pour into pie shell.

Bake at 350 for 20 minutes. Remove from oven and sprinkle with topping, bake 30 more minutes.


Holiday Brie ~ posted by Holly in FL

**Holiday Brie**

1c Cranberries, fresh; chopped (I use my food processor)
1/2c Pears; peeled, chopped (I use one can, drained, save liquid)
2T Honey
1T Dried Currants (can use raisins, or omit
1/4tsp Pumpkin pie spice
3T reserved pear juice
2T Red wine vinegar
2tsp Lemon juice
15oz Brie round (or 2 – 8oz rounds)


1. Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently.
2. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature.
3. Scrape, using a spoon, a circle in the top rind of cheese, leaving an 1/4″ border of rind.
4. Place Brie on an ovenproof serving platter. Spread cranberry mix over top.
5. Bake at 350 for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds, crackers, bread, etc.

Mock Nog (No Egg Eggnog) posted by katalaska

2 packages instant vanilla pudding
4 cups milk
1 can sweetened/condensed milk
1/2 – 1 teaspoon nutmeg
1 1/2 – 2 1/2 teaspoons rum flavoring
add milk to make one gallon

She uses Country Cream powdered milk for the milk. Her kids love this. I am going to try it (but I don’t have sweetened/condensed milk or rum flavoring on hand so I have to shop first).

If you try it, let me know if you like it!

Saltine Toffee

Saltine toffee

Melt 1/2 C. butter and 1/2 C. sugar together.
Cook over med. heat for a few minutes, until bubbly.
Pour over a single layer of saltine crackers, arranged salty side up in a foil-lined cookie sheet.
Spread it so that all crackers are covered.
Bake at 400 for about five minutes, until bubbly.
Take it out and sprinkle 1 C. of chocolate chips over it.
Let stand for a minute or two.
Spread chocolate evenly, then refrigerate until hard.
Break into pieces and enjoy!


The only thing I did different was used dark chocolate for some and decorated before fridging with white chocolate drizzles, used white chocolate for some and decorated with dark chocolate drizzles, and I used mint chocolate pieces for some, and sprinkled with crushed candy canes.

We also found that we needed to make more of the toffee mixture to have enough to cover all the crackers, and you need to drop the chips on while it is still foaming hot to get them to melt easily. Oh, and I used more chocolate.

Christmas Tree Cakes ~ posted by KLynnTX

If you make these for a party, I guarantee everyone will oooohhhh and aaaahhhhh over them. They look soooo cute. We made them for my son’s recital. And then we made more to take to my husband’s office. Everyone loved them!

I posted a link to some pics. I hope it worked!!

Here’s the recipe!

You make a chocolate cake, according to the directions on the package…We used Devil’s Food.

You get those little cone shaped paper cups like they use for snowcones, and spray some of that Pam in them that has the flour and the butter….I think ours was called Bakers Joy, but it is right there with the Pam in the store, and it has flour in it also. This ensures that the cake won’t stick to the inside of those cones…

Just fill them with batter a tiny bit over half way…

Now you need someway to hold them up in the oven. The best way we have found is to use one of those disposable lasagna pans. You can cut out 8 small holes in one of those. (4 holes in two rows). Then you turn the lasagna pan upside down in the oven, and insert filled snowcone in each hole.

You could also cut holes in an aluminum pie pan, but then you have to be careful as you are setting it in the oven, so that the cups don’t bump into the oven rack. It takes a little adjusting, but trust me, you’ll get it to fit in there. Don’t burn yourself!! 🙂

We baked them at 350 (like the box said) for 15 min. That is what our recipe said for how long you should bake cupcakes. You can tell if they are ready when you check…..

Then, when you take them out of the cups (or preferably right before) cut them with a bread knife, so the bottom of the tree will be pretty straight..

Dump them out, let them cool, and then decorate with green icing (I used the kind in the cans, that you just push the nozzle, and the icing comes out easily) and then you can put a dot of red in here and there for ornaments, and tree toppers….and then sift powdered sugar over the top, to make it look like it snowed.

Doing one cake mix makes around 20 trees.

The good part, is that someone needs to eat all those yummy parts that you cut off the bottom of each tree.


Peppermint Bark ~ posted by Julia

We made this recipe for Thanksgiving and it is wonderful. I used 3 boxes of Baker’s Premium White Chocolate (18oz) and Ghirardeli Bittersweet Chocolate (8oz) along with Brach’s Perppermints. Use Premium ingredients. It cut so nicely into triangles and made a beautiful display!

Layered Peppermint Crunch Bark
Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

17 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.
Bon Appétit
Cooking Class
December 1998