truly_tazi (truly_tazi) wrote in autumn_bliss, @ 2007-10-26 08:28:00 |
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Entry tags: | recipes |
Autumn Recipes
Mulled Apple-Cranberry Cider
Servings: 6 - about 1 cup per serving
Preparation Time: 5 min
Cooking Time: 18 min
3 cup apple cider
3 cup cranberry juice cocktail
1 Tbsp unpacked brown sugar
1/2 tsp ground allspice
1/4 tsp ground cloves
1 Tbsp orange zest
3 average cinnamon stick
Combine all ingredients in a large saucepan. Bring to a slow boil over medium-high heat and then reduce heat to simmer; simmer for 15 minutes. Strain into mugs and serve.
Gingersnap Crumble Pumpkin Parfaits
Makes 10 servings
Prep: 30 minutes
Freeze: 4 hours, 20 minutes
1 recipe Gingersnap Crumble (recipe, below)
1 quart vanilla ice cream
1 15-oz. can pumpkin
2 Tbsp. packed brown sugar
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup whipping cream, whipped
Pumpkin pie spice (optional)
Prepare Gingersnap Crumble. Set aside. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours). Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice.
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Gingersnap Crumble
1-1/2 cups crushed gingersnaps (about 30)
1/4 cup melted butter
In a small bowl stir together gingersnaps and melted butter. Stir just until crumbs are coated.
Turtle Pumpkin Pie
Makes 10 Servings
¼ cup plus 2 Tbsp caramel topping, divided
1 Graham Pie Crust (6oz)
½ cup plus 2 Tbsp Pecan Pieces, divided
1 cup cold milk
2 pkg (4 serving size ea) Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tub (8 oz) Whipped Topping, thawed, divided
Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ cups whipped topping. Spread into crust. Top with remaining whipped topping. Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator.
The Skinny: Use sugar-free pudding, 1% milk, sugar-free whipped topping. Reduced calorie pie crust and caramel topping is available in some areas.
Enjoy. ~tt