Winter 2008
Pumpkin Ribbon
Marlene Nolt, Dundee, New York
1 pkg. crushed Graham crackers
3/4 cup crushed pecans
1/3 cup sugar
1/4 cup butter, melted
1 (8 oz.) pkg. cream cheese
1-1/2 cups powdered sugar
1-1/2 cups whipping cream, whipped stiff with 2 Tblsp. sugar
1/2 tsp. vanilla
1-1/2 cups milk
1 egg
1/4 cup cornstarch
1 tsp. pumpkin pie spice
3/4 cup sugar
5 oz. marshmallows (1/2 of 10 oz. pkg.)
1-1/2 cups mashed or canned pumpkin
Mix Graham cracker crumbs, pecans, sugar, and melted butter. Pat 1/3 of mixture in eight 1-cup dessert bowls. Blend cream cheese and powdered sugar until smooth. Fold in whipped cream and vanilla. Spread 2/3 of this mixture over Graham cracker layer, reserving small amount to top desserts. Layer another 1/3 of crumb mixture over cream cheese layer.
In a bowl mix ½ cup of milk, egg, cornstarch, spice, and sugar until blended. Bring 1 cup of milk to simmer in a saucepan. Stir some hot milk into milk-egg mixture, then stir remainder of milk-egg mixture into the pan and stir and cook until thickened. Add marshmallows and stir until melted. Add pumpkin. Beat mixture for 2 min. Layer pumpkin mix over Graham desserts and top with remaining Graham cracker mix.
Holiday Berry Cream Pie
Nicole McKay, Wooster, Ohio
1 cup sugar
1 cup sour cream
3 Tblsp. flour
1/4 tsp. salt
1/4 cup fine dry bread crumbs
2 Tblsp. sugar
1 Tblsp. softened butter
4 cups fresh red raspberries or 16 oz. (2 cups) frozen thawed raspberries. Or may use cherry pie filling or strawberries.
1 (9-in.) unbaked pie crust
Preheat oven to 375° F. Combine sugar, sour cream, flour, and salt. Place berries in pie crust. Spread sour cream mixture evenly over the berries. Combine bread crumbs, 2 Tblsp. sugar, and softened butter until crumbly. Sprinkle on top of pie. Bake for 40-45 min. Top with berries to serve.