Recipe of the Month
December 2006
Decadent Pumpkin Torte in 3 layers
Crust:
1 2/3 c graham cracker crumbs
1/2 c melted butter
1/3 c sugar
Mix together and pat into a 9 x 13 pan
Middle:
9oz cream cheese
2 eggs
3/4 c sugar
Beat cream cheese, add sugar and eggs. Spoon over crust, bake at 350 for 20 minutes.
Top:
Soften 1 tablespoon of unflavored gelatin in 1/4 c cold water. Set aside. Cook until thickened:
16 oz can pumpkin
3 egg yolks (save whites)
1/2 c milk
1/2 c sugar
1/2 tsp salt
1 tsp cinnamon
Remove from heat, add gelatin and cool. Beat egg whites until stiff. Grandually add 1/2 c sugar. Fold into cooled pumpkin mix. Pour over cheesecake layer. Chill overnight.
Final Touch:
Before serving, top with cool whip. Cut into squares for serving.
Chef - Andrea Ziemba
If you would like to submit a recipe to be considered for Recipe of the Month please e-mail your recipe to webmaster@holy-spiritchurch.org