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  #21  
Old 11-01-2006, 07:18 PM
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I want to try this one.
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  #22  
Old 11-05-2006, 02:26 PM
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0love0046 Low Fat Pumpkin Cheesecake

Low Fat Pumpkin Cheesecake

A blend of low-fat ricotta cheese and fat-free cream cheese keeps this cheesecake within reach of dieters.

3/4 cup finely crushed graham crackers
2 tablespoons margarine or butter, melted
1 15-ounce carton low-fat ricotta cheese
1 8-ounce tub fat-free cream cheese
1 cup canned pumpkin
1/2 cup skim milk
1 envelope unflavored gelatin
1/2 cup orange juice (fresh-squeezed)
2 teaspoons finely shredded orange peel (set aside)
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 teaspoons vanilla
1 teaspoon pumpkin pie spice
Light whipped dessert topping (optional)
Pumpkin pie spice (optional)
For crust, in a medium mixing bowl stir together the crushed graham crackers and melted margarine or butter until crackers are moistened. Press mixture onto bottom of a 9-inch springform pan. Refrigerate while preparing the filling. For filling, in a food processor bowl or blender container combine half of the ricotta cheese, half of the cream cheese, half of the pumpkin, and half of the milk. Cover and process or blend until smooth. Transfer to a large mixing bowl. Repeat with remaining ricotta, cream cheese, pumpkin, and milk. In a small saucepan sprinkle the gelatin over orange juice; let stand 5 minutes. Cook and stir over mixture. Stir in the orange peel, granulated sugar, brown sugar, vanilla, and the pumpkin pie spice. Pour mixture into chilled crust. Cover; refrigerate for at least 4 hours or until firm. To serve, loosen crust from sides of pan; remove sides of pan. Cut into wedges. If desired, garnish with whipped topping and sprinkle with additional pumpkin pie spice.
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  #23  
Old 11-05-2006, 08:31 PM
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mmmmmmmmmmmmm
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  #24  
Old 11-23-2006, 11:07 PM
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Default Double Layer Pumpkin Cheesecake

I have used this recipe for the last couple years. It's so good!! I should have posted it earlier for Thanksgiving dinner. Oh well, it's good anytime!

http://allrecipes.com/recipe/double-...-2/detail.aspx
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  #25  
Old 11-23-2006, 11:57 PM
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PREP TIME 30 Min
COOK TIME 40 Min
READY IN 4 Hrs 10 Min


Will you make one for me? lol Looks yummy!
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  #26  
Old 11-24-2006, 12:10 AM
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I saw 4 hours and I was thinking did they make a mistake on the recipe. I was thinking it didn't take that long. Oops, I forgot it has to set too.. lol
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  #27  
Old 11-24-2006, 05:24 AM
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thanks for the recipe
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  #28  
Old 09-30-2007, 05:18 AM
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Default 30 Ways to Eat A Pumpkin

http://buzz.yahoo.com/buzzlog/43189/...-eat-a-pumpkin
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  #29  
Old 10-07-2007, 07:26 PM
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Default Pumpkin Fudge

Pumpkin FudgeIngredients
1 teaspoon butter 2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped nuts, optional
Preparation
  1. Line an 8 x 8 x 1 1/2-inch square pan with aluminum foil, allowing the foil to hang over the edges of the pan. Grease the pan with 1 teaspoon of butter.
  2. Place sugar, milk, pumpkin, cornstarch and pumpkin pie spice in a saucepan and cook quickly, stirring them constantly until they boil.
  3. Cover and cook 2 to 3 minutes.
  4. Uncover, reduce heat and cook until the mixture reaches the soft-ball stage. (234*F - 110*C, or when a small amount dropped into chilled water forms a ball and flattens when picked up)
  5. Remove from heat and place in a mixing bowl.
  6. Cool to 110*F (45*C).
  7. Add vanilla and beat with mixer until smooth and creamy.
  8. Add nuts, if desired.
  9. Pour into prepared baking pan. When firm, remove fudge from pan, peel away foil and cut into squares.
Makes 1 1/2 pounds.
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  #30  
Old 10-11-2007, 03:44 AM
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mmmmm this sounds different will have to try this one. Thanks for sharing

Sheila
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