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Gingersnap Crumble Pumpkin Parfaits

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. Makes 10 servings.

Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

Greek New Year's Cake

1 cups (2 sticks) unsalted butter, room temperature
1 3/4 cups plus 1 tablespoon sugar
3 eggs, separated
2 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 quarter, washed, wrapped in foil
1/2 cup blanched slivered almonds (about 2 ounces)
2 tablespoons sesame seeds


Position rack in center of oven and preheat to 325°F. Grease and flour 10x4-inch tube pan. Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick).

Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter.

Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes.

Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

Fudge Truffle Cheesecake

1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract


Preheat oven to 300 degrees F (150 degrees C).

In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.

In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.

In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

Ultimate Irish Cream Chocolate Mousse

4 ounces dark chocolate, chopped
3 eggs, separated
1 tablespoon Irish cream liqueur
1 cup whipped cream
chocolate shavings


Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture.
Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

Ambrosia Angel Food Cake

1 10 inch angel food cake
2 c sour cream
1 c cool whip
1 (20 ounce) can crushed pineapple, drained
1 c flaked coconut
¼ c light brown sugar
½ tsp orange extract
1 (11 ounce) can mandarin orange sections, drained


Cut cake horizontally into 3 even layers.
Use a serrated or bread knife in a back and forth slicing motion while turning the cake for best cutting results. Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture.
Add second layer of cake; top with another one-third of pineapple mixture.
Top with final cake layer and spread with remaining pineapple mixture.
Arrange mandarin orange sections around the top and chill thoroughly.
Keep refrigerated, serve cold.


1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon


In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Tres Leches Cake

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries


Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency.
Frost cake with whipped cream and garnish with cherries.

Mocha Cream Torte

3 cups whipping cream
1 cup confectioners' sugar
3 tablespoons chocolate syrup
3 teaspoons instant coffee granules
1 (16-ounce) package graham crackers
Chocolate shavings, optional for garnish


Place whipping cream in a large bowl. Beat with an electric mixer set at high speed until soft peaks form. Add confectioners’ sugar, chocolate syrup and coffee granules to whipped cream and mix well. Arrange one-third of the graham crackers in the bottom of a 13 x 9-inch dish. Spread one-third of the mocha cream over graham crackers.
Repeat the layers twice.
Chill, covered, for 24 to 48 hours. Garnish with chocolate shavings, if desired.

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