Before I begin with some unusual holiday recipes, let me direct a heartfelt thank-you to a great editor, Abby Hess! Even if I leave her with nothing, she makes my effort look great! Thanks, Abby. You are the greatest!
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 1/2 cup pumpkin (take care not to get the pie mix)
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
Dash of ground cloves
1 quart vanilla ice cream, softened
Whipped cream or Cool Whip
Chopped pecans, optional
Thoroughly combine first 3 ingredients; press firmly into bottom of 9-inch square pan.
Combine pumpkin with sugar, salt and spices; fold into softened ice cream; pour onto crumb-lined pan, spreading evenly. Cover and freeze until firm.
Cut into squares and top with whipped cream. If using, sprinkle pecans on top.
12 unfrosted cupcakes, baked and cooled
1 cup fresh cranberries
1 cup sugar
1/2 cup water
6 egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
Combine cranberries, 1 cup sugar and water in saucepan; bring to boil. Cook 5-8 minutes; cool. Beat egg whites and cream of tartar until soft peaks form. Gradually add 3/4 cup sugar, beating to stiff peaks.
Preheat oven to 400 degrees. Place cupcakes on cookie sheet, frost with meringue. Bake 5 minutes or until meringue is lightly browned. Remove from oven and cool.
Top each frosted cupcake with a dollop of the cooked, cooled cranberries.
Combine 1 3-ounce cook-type pudding with 1 1/2 cup milk. Follow directions on package for cooking; cool.
Fold in 1 cup Cool Whip and 1 teaspoon vanilla. Serve over or with cooled dessert, such as a serving of other pudding, slice of pie or cake, or fresh canned fruit, drained. This can be refrigerated overnight. Dust with powdered sugar just before serving.
