Wishing everyone a very blessed Thanksgiving!
Pumpkin Chiffon Pie
Yield: 8-10 servings
Prep Time: 1 hour
Cook Time: 10 min.
Total Time: 1 hour 10 min.
1 - 9 inch baked pie shell
1 envelope unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. nutmeg
1-1/2 c. whipping cream
3/4 c. milk
2 slightly beaten egg yolks
1 c. canned pumpkin
2 egg whites
1/4 c. sugar
Combine gelatin, 1/2 cup sugar, salt, cinnamon, ginger, allspice, and nutmeg in a medium sauce pan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture thickens and gelatin dissolves. Remove from heat. Pour into a bowl. Chill until partially set, checking periodically.
Beat egg whites until soft peaks form. Gradually add sugar and continue beating on high until stiff peaks form. Beat whip cream until stiff peak form. Place whipping cream and egg whites together. Fold Pumpkin mixture into egg whites and whipping cream.
Pile into baked pie crust and chill over night or at least for 4-5 hours until firm. Trim with whipped cream and nutmeg.
1 c. granulated sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. ground ginger
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1/2 c. chopped pecans
1 c. confectioners’ sugar (plus more for sprinkling)
2 (3 oz.) pkgs. cream cheese, room temperature
1 stick butter (1/2 c.), room temperature
1/2 tsp. vanilla extract
Preheat oven to 350 degrees F. Grease and flour a 17-1/2x12-1/2 jellyroll pan.
With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined.
Spread the batter in the jellyroll pan. Sprinkle the dough with chopped pecans. Bake until a cake tester inserted in the center comes out clean, about 14 minutes. Let the cake cool off in the pan for 5 minutes. Invert the cake onto a wire rack. Sprinkle some of the confectioners’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly, about 45 minutes.
With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla; beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.
Strawberry Pretzel Dessert
2 c. crushed pretzels (about 8 oz.)
3/4 c. butter, melted
3 T. sugar
2 c. whipped topping
1 pkg. (8 oz.) cream cheese, softened
1 c. sugar
2 pkgs. (3 oz. ea.) strawberry gelatin
2 c. boiling water
2 pkgs. (16 oz. ea.) frozen, sweetened sliced strawberries, thawed
Additional whipped topping & pretzels, optional
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350 degrees for 10 minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; serve with additional whipped topping and pretzels if desired.
Old Fashioned Pecan Pie
Yield: 8 servings
Active Time: 35 min.
Total Time: 5 hr. (includes making pastry & cooling pie)
3/4 stick unsalted butter
1-1/4 c. packed light brown sugar
3/4 c. light corn syrup
2 tsp. pure vanilla extract
1/2 tsp. grated orange zest
1/4 tsp. salt
3 large eggs
2 c. pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)
Preheat oven to 350°F with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Pumpkin Walnut Cheesecake
2 c. graham cracker crumbs
1/4 c. sugar
6 T. butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 c. sugar
3/4 c. packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 c. heavy whipping cream
1 tsp. ground cinnamon
1/2 tsp. ground cloves
5 large eggs, lightly beaten
6 T. butter, softened
1 c. packed dark brown sugar
1 c. chopped walnuts
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Quote of the Week:
“If we ever forget that we are One Nation Under God, then we will be a nation gone under.”
~ Ronald Reagan