Recipes – My Cardz ~ My Passion . . .

November 23, 2010 8 Comments

Hi everyone! As most of you know, my family and I celebrated Thanksgiving early ~ this past Saturday. Yay, everything turned out well and there were no catastrophes in the kitchen! 🙂

Since we had our meal early, I was able to take a photo of my family’s (and guests’) favorite Thanksgiving dessert. I’ve actually been making this for over 30 YEARS — yep, I’m old! hehehe This goes way back to when I only needed to bring a dessert along to our family Thanksgiving gatherings … not prepare the entire meal!

It seriously is always a hit. I’ve given the recipe out to just about everyone who has tried it. Soooo, I wanted to share this with you.

I guarantee you and your guests will love it!!

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Pumpkin Torte

Crust:

1 2/3 cups graham cracker crumbs, ½ cup sugar, 1/2 tsp. cinnamon, ½ cup butter ~ melted

Preheat oven to 350. Mix graham cracker crumbs, sugar & cinnamon together. Add butter, mix well and pat into a 9×12 pan – I use a small measuring cup to press it into the corners. Set to side.

First Layer:

2 large eggs, ¾ cup sugar, 2 pkgs. 8 oz cream cheese at room temp

Beat cream cheese until smooth. Add eggs and sugar and mix until fluffy. Put on top of crust and bake for 20 minutes. Let cool.

Second Layer:

1 lb. pumpkin (2 cups), 3 large egg yolks, ½ cup sugar, ½ cup milk, ½ tsp. salt, ½ tsp. cinnamon

Mix and cook pumpkin, egg yolks, sugar, milk, salt & cinnamon in a small pan over medium heat until thick and bubbling – about 5 minutes – stirring constantly. Remove from heat.

1 envelope unflavored gelatin, ¼ cup cold water

In a small bowl, dissolve gelatin in water. Add gelatin mixture to pumpkin mixture. Mix well and let cool.

3 large egg whites, ¼ cup sugar

Beat egg whites and sugar until stiff. Fold into cooled pumpkin mixture. Pour into baked crust. Let set in refrigerator for at least four hours or overnight.

Topping:

1 pint heavy cream (2 cups), 6 Tablespoons confectioner’s sugar, 1 teaspoon vanilla, Pumpkin Pie spice

Whip cream until soft peaks form, add sugar and vanilla. Top Torte with whipped cream and sprinkle pumpkin pie spice on top.

Try it ~ you’ll love it! 🙂

Eeek! House Mouse Chili & Beans!

House Mouse Chili!

Yum! 🙂 I joined a House Mouse Recipe card swap over at SCS. We were to make a 6×6 recipe card using HM image. … times SIX!

Six recipe cardz

Phew, that was ALOT of work! Each one is watercolored using Distress Inks. The image I chose was too large to also include a recipe…so I decided to make a pocket for the actual recipe. Stay tuned…I still have a set of dessert recipe cardz to make!!