Fig and Bourbon Pecan Pie 

Photo courtesy of Family Features

On Thanksgiving, it can be tempting to fill up on the turkey and side dishes, but don’t forget: Dessert is coming. End your holiday feast on a sweet note with some of these tasty recipes.

Fig and Bourbon Pecan Pie

1 pie crust

1 cup stemmed, chopped figs

1 cup packed light brown sugar

3 Tbsp. unsalted margarine

2 Tbsp. bourbon

3 large eggs

1/2 tsp. salt

3/4 cup light corn syrup

1 1/2 tsp. finely grated orange zest

1 1/2 cups chopped pecans, toasted

Sweetened whipped nondairy topping

1. Adjust oven rack to middle position. Heat oven to 375 degrees. Coat 9" glass pie plate with vegetable oil spray.

2. Fit pie crust into plate and flute the edge. Chill until ready to bake.

3. In a medium saucepan, combine figs, brown sugar, margarine and bourbon. Stir over medium heat until margarine and sugar melt.

4. In medium bowl, whisk eggs and salt until well blended. Whisk in corn syrup and orange zest. Stir in fig mixture.

5. Sprinkle nuts evenly over bottom of crust. Pour fig mixture over nuts.

6. Bake 35-45 minutes or until center is set, shielding crust with foil after 30 minutes. Cool. Chill until serving. Served with whipped nondairy topping. (Note: Pie can be made up to 1 day ahead and refrigerated. Reheat at 300 degrees for 10-15 minutes.)

Serves 8. Recipe courtesy of Family Features.

S’mores Brownies

1/2 cup margarine

8 ounces semisweet chocolate chips

1 1/4 cups sugar

1 tsp. vanilla

1 tsp. cinnamon

4 large eggs

3/4 cup all-purpose flour

1/2 tsp. salt

1 cup marshmallow Fluff

1/2 cup smashed graham cracker crumbs

Coarse sea salt (optional)

1. Preheat oven to 350 degrees. Line an 8"-by-8" square pan with parchment paper or tin foil. Grease the pan with cooking spray.

2. Place margarine and chocolate chips in a microwave-safe bowl. Microwave for 30-second increments, stirring well in between, until margarine and chocolate are completely melted and consistency is smooth and shiny. Allow to cool slightly.

3. Stir sugar into cooled chocolate mixture. Add eggs one at a time, then vanilla.

4. Whisk together flour, salt and cinnamon. Add flour mixture to wet mixture.

5. Pour half the batter into the prepared pan. Spoon large dots of marshmallow Fluff on top of batter and sprinkle with half the graham cracker crumbs.

6. Pour remaining batter on top. Sprinkle remaining graham cracker crumbs on top and a light sprinkle of coarse sea salt if desired.

7. Bake for 40-45 minutes. Remove from oven and allow to cool before slicing.

Serves 6-8. Recipe by Shannon Sarna, courtesy of The Nosher.

Apple Cider Tart


1/2 cup (1 stick) margarine, melted

1/4 cup sugar

1/2 tsp. vanilla extract

1/4 tsp. salt

1 3/4 cups all-purpose flour


1 Tbsp. sugar

1/8 tsp. ground cinnamon

Pinch of salt

2 medium red baking apples, such as Braeburn, cored and sliced 1/8” thick


12 ounces apple cider

3 Tbsp. light corn syrup

2 Tbsp. sugar

1. Heat oven to 350 degrees. Prepare 9" tart pan with vegetable spray.

2. In large bowl, stir together melted margarine, sugar, vanilla and salt. Add flour; stir until just combined. Evenly press into bottom and up sides of pan. With fork, prick dough all over. Refrigerate 30 minutes.

3. Remove tart from refrigerator; bake 12-14 minutes or until lightly browned. Cool completely.

Serves 10-12. Recipe courtesy of Family Features.

Sweet Potato Cookies

3/4 cup vegetable shortening

3/4 cup brown sugar

1 large egg

1 cup mashed sweet potatoes

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. kosher salt

1 tsp. pumpkin pie spice

1 cup margarine

3 cups powdered sugar

1/2 tsp. maple extract

Chopped honey roasted pecans, optional

Mini marshmallows, optional

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together shortening and brown sugar. Add egg and sweet potato, and mix until combined.

3. In a small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture until well combined. Use a small cookie scoop and drop rounds onto greased baking sheets.

4. Bake 10-12 minutes or until golden brown. Cool completely before frosting.

5. In a separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting. Sprinkle with pecans and mini marshmallows, if using. Carefully toast marshmallows with a culinary torch, avoiding melting frosting, if desired.

Makes 36 cookies. Recipe courtesy of Family Features.

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