Easy-To-Make Dessert Recipes

Thanksgiving will be here before you know it. To get everyone prepare early, Workman’s Friend would love to share two simple dessert recipes that will make your family think you worked a little harder than you actually did. Try them out and let us know how they turned out!

 

Pumpkin Gingersnap Ice Cream Pie

INGREDIENTS FOR CRUST:

  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 2 tablespoons ground walnuts
  • 1 tablespoon canola oil

INGREDIENTS FOR FILLING:

  • 4 cups vanilla ice cream, softened
  • 1 cup canned pumpkin pie filling
  • Pumpkin pie spice

1. Prepare the pie crust:
Preheat oven to 350°.  In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.

2. Make the filling and fill pie shell:
In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

  

Pecan Pie Thumbprints

INGREDIENTS FOR COOKIES:

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, separated
  • 1/2 cup dark corn syrup
  • 2-1/2 cups all-purpose flour

INGREDIENTS FOR FILLING:

  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 3 tablespoons butter
  • 2 tablespoons dark corn syrup
  • 1/4 cup plus
  • 2 tablespoons finely chopped pecans

1. Prepare the cookie dough:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes.

2. Prepare the filling:
In a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes.

3. Prep and Bake:
Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops. Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer. Cool on pans 5 minutes. Remove to wire racks to cool.

 

Healthy Advice: After cracking those eggs, be sure to clean your hands with Workman’s Friend Hand Cleaner with Activated Charcoal for a deep clean, killing any bacteria left behind on your skin. Keep a bottle next to your kitchen sink because you will want to use Workman’s Friend Hand Cleaner with Activated Charcoal multiple times while you are cooking.

Holiday cooking is fun, but it is rough on your hands. When the cooking is all over, treat your hands to the soothing relief of Workman’s Friend Healing Hand Cream. Cleaning the dishes in hot water after a long afternoon of baking leaves your hands dry and sore. Multiple hand washings also dry out a baker’s busy hands. Apply Workman’s Friend Healing Hand Cream to your hard-working hands for a soothing relief. Your hands will thank you!

Be sure and check out all of our products from Workman’s Friend this holiday season. Our skin care products make the PERFECT stocking stuffer.

COOKING TIPS Easy to make desserts recipes

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