Wednesday, November 4, 2009

Holiday Traditions

Wow! There are so many things going on in my life right now, sometimes it is hard for me to register that the holidays are fast approaching! My mom is sick and I want to get back to see her after some physical therapy. My son and his family are here with us until December 2nd. The kids all have dental appointments coming up and I can resume working full-time as my back allows!

This year as last, we will travel to our friend John's home for Thanksgiving and while I relax, the men will do all the cooking :), talk about being spoiled. I prepare the sweets the day or two before and this year I discovered a most delicious recipe I want to try out of the November 2009 Cooking Light Magazine on page 164 called, 'Pumpkin Ice Cream Torte.' It looks like 3 layers of heaven!

3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter, melted
Cooking spray
1 cup canned unsweetened pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
9 cups vanilla low-fat ice cream (aprx. 1 1/2 cartons), divided
1/4 cup finely chopped pecans, toasted and divided
1/4 cup caramel topping

1. Preheat oven to 350.
2. Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9" springform pan coated with cooking spray. Bake at 350 for 10 minutes; cool on a wire rack.
3. Combine pumpkin and the next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice cream; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.
4. Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream; spreak over vanilla ice cream mixture. Cover; freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in micro-wave safe bowl; microwave at HIGH 45 seconds (depends on your micro-wave). Top each serving with 1 tablespoon topping, sprinkle with 1/4 teaspoon pecans.

Last year, I discovered a delicious recipe for brussel sprouts with bacon and then during all the activity in the kitchen, totally forgot to make it, but it was a dish I feel would be great repeating.

Some traditions we stick with, but when it comes to the menu, I like to change it around a bit and have some variety. How about you?


Corn said...

I'm always changing my menus, because I am always anxious to try something wonderful and new. Your recipe sounds delish, cannot wait to see pictures of it. Hope your mom will be well and that your back will be strong. I will pray for your family's well being.

karen hopkins said...

When I am having a hard time, and feeling just emptied out from inside out, I cook. I dont eat much .. but I sure cook up a storm. Whether baking or dinners , I spend hours and hours cooking, cleaning, freezing.. Thats where I am at right now,my friend.. lots of stuff going on that I am struggling to understand. Tomorrow, I plan on trying this recipe - wont eat it, but plan on giving it to my daughter I think.. Shes always got a housefull of young people over there after church is over for her.. Thanks for the recipe.. hope you are doing ok tonight.