The Edmond Sun

Food

November 4, 2013

Sweeten the season with delicious holiday desserts

(Continued)

Family Features — SOUR CREAM TOPPING

Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.

STREUSEL TOPPING

Combine 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350 degrees F, sprinkle evenly over top. Bake an additional 10 minutes.

CHOCOLATE GLAZE

Melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

Pumpkin Gingersnap Ice Cream

Yield: 2 1/2 quarts

Prep time: 15 minutes

Ingredients:

2 cups heavy whipping cream

1 tablespoon vanilla extract

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 cup solid-pack pumpkin

14 ounce can Eagle Brand® Sweetened Condensed Milk

1 1/2 cups crushed  gingersnap cookies

Directions:

Beat heavy whipping cream, extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.

Combine pumpkin and sweetened condensed milk. Fold pumpkin mixture and gingersnap cookies into whipped cream mixture.

Pour into 9-by-5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Source: Eagle Brand

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