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Pampered chef recipe
Posted By: Sherry In Response To: Pampered chef recipe (Lisa)
Date: Monday, December 13, 2004 at 12:54 p.m.
In Response To: Pampered chef recipe (Lisa)
Frosty Pumpkin Dessert
32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
1/4 cup butter or margarine, melted
1 container (1/2 gallon) vanilla ice cream, divided
2 1/2 cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 teaspoons Pumpkin Pie Spice
1. Chop cookies into crumbs and mix with melted butter. Firmly press crumb mixture onto bottom of Springform Pan and place in freezer.
2. Let half the ice cream soften in refrigerator 10 min. After softened, mix in 1 cup whipped topping and toffee bits just until blended. Spread evenly over crust and freeze until firm (about 1 hour)
3. Place remaining ice cream in fridge for 10 min to soften. Meanwhile, mix pumpkin, brown sugar, and spice. Scoop softened ice cream into mixture and mix until blended. Spread evenly over ice cream/toffee layer and freeze until firm (about 8 hrs or overnight).
4. When ready to serve, place dessert in fridge 20 min before. You can decorate top with remaining whipped topping (with a squirt thingy) Run knife around outside of dessert, and remove collar from springform pan. Smooth sides with spreader. Can also sprinkle each serving with additional pumpkin pie spice.
=====Ice Cream Cake
15 chocolate crème-filled sandwich cookies
3 tablespoons butter or margarine
2 favorite candy bars (about 2 ounces each)
2 quarts or 1 half-gallon any flavor ice cream
1 container (12 ounces) frozen whipped topping, thawed
Multicolored sprinkles or small candy decorations
On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan. Freeze 15 minutes.
2.Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.
3. Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.
4. Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.
5. Adult help: To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)
Yield: 12 servings
Nutrients per serving: Calories 500, Total Fat 31 g
Pumpkin Chiffon Torte
20 ginger snap cookies, finely chopped
1 tablespoon fat-free margarine
1/2 cup skim milk
2 envelopes (approximately .25 ounce each) unflavored gelatin
1/2 cup sugar
1 can (16 ounces) solid pack pumpkin
1 container (8 ounces) thawed, frozen light whipped topping
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Lightly spray Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside. Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth. Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®. Yield: 12 servings
Nutrients per serving: Calories 191, Total Fat 4 g
Pumpkin Lattice Pastry
Submitted by RINI
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/4 cup plus 1 tablespoon pecan halves, divided
2 tablespoons sugar
1 can (15 ounces) solid pack pumpkin
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 teaspoon cinnamon
Additional pecan halves (optional)
1. Preheat oven to 375ºF. Let pie crusts stand at room temperature 15 minutes. Lightly sprinkle large round stone with flour. Gently unfold one pie crust onto center of baking stone. Lightly brush with water. Finely chop 1/4 cup of the pecans; sprinkle evenly over crust. Unfold second crust and place over first crust, matching edges and pressing to seal. Roll crusts out together to edge of baking stone. Fold edges of crust 1/2 inch toward center, forming an even border; press to seal seam.
2. Using smooth end of pastry tool, form a decorative fluted edge; prick entire surface of crust. In a bowl, lightly beat egg and brush over crust. Sprinkle sugar evenly over crust. Bake 20-25 minutes or until golden brown. Remove to cooling rack. Cool 15 minutes. Carefully slide crust onto a round platter; cool completely.
3. Meanwhile, for filling, combine pumpkin, half of the whipped topping, pudding mix and spice blend in a bowl; whisk until smooth (mixture will be thick). Spread filling evenly over crust.
4. Attach closed star tip to a decorator; fill with remaining whipped topping. Pipe 3 horizontal rows of topping across surface of filling, followed by 3 diagonal rows, forming a lattice pattern. Pipe a decorative border along edge of filling. Grate remaining pecans over topping. If desired, arrange additional pecan halves around edge of pastry. Cut into wedges.
Yield: 12 servings or 20 sample servings
Nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 34 g, Protein 3 g, Sodium 250 mg, Fiber 2 g
Cook's Tip: Pumpkin pie spice can be substituted for the cinnamon, if desired.
I found this recipe in my local newspaper last year and gave it a try. It's delicious! The sauce is the absolute best part.
Graham cracker crust:
1 stick melted butter
6 tablespoons sugar
2 cups graham cracker crumbs
1/2 tsp. ground cinnamon
16 oz. can pumpkin puree
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 tsp. ground ginger
1/8 tsp. ground cloves
2/3 cup brown sugar
3 pints vanilla ice cream, divided use
4 Tbsp. butter
1 cup dark brown sugar
1 cup cream
Crust: Mix crust ingredients together and press into a pie pan. Freeze.
Pie: Cook the pumpkin with the seasonings and sugar over low heat until the sugar dissolves and the puree thickens. Refrigerate until cool. Soften 2 pints of ice cream and beat it with the pumpkin mixture. Spread evenly over frozen pie crust. Freeze at least 2 hours. Soften remaining ice cream and spread over pumpkin mixture and return it to the freezer. Wrap and freeze for up to 1 month.
Butterscotch sauce: In a small saucepan, melt butter, then add brown sugar. Add cream and stir until the sauce boils. Remove from heat. Refrigerate until ready to use, then warm.
Tummy Index: 1
(1=Lowfat, 5=Wear loose fitting clothes)?
Number of Portions:1
Preparation Time? 3 hours
joyces pampered s
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