Frozen Praline Pumpkin Torte Food

PRALINE PUMPKIN TORTE

Steps:

• In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

POTLUCK PUMPKIN TORTE

Steps:

• Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

PUMPKIN TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

FROZEN PRALINE PUMPKIN TORTE

Steps:

• Put an 8" springform pan in the freezer for at least 30 minutes to chill throughly.
• Working quickly, spoon ice cream into chilled pan, pressing it in bottom and up sides with the back of a spoon or a rubber spatula.
• Put two 14x12" strips of plastic wrap crossing diagonally over ice cream.
• Press wrap gently against ice cream to form a 1/2" thick shell.
• Freeze about 2 hours until firm.
• In a medium saucepan mix pumpkin, sugar, cinnamon, nutmeg and salt until well blended.
• Cook over medium high heat, stirring constantly, about 4 minutes until mixture just comes to a boil.
• Transfer to a large bowl.
• Refrigerate at least 1 hour, until completely cool.
• Whip cream in medium bowl with electric mixer until soft peaks form when beaters are lifted.
• Fold into pumpkin mixture.
• Remove plastic wrap from frozen ice cream shell and pour in pumpkin mixture.
• Freeze at least 3 hours or overnight.
• Just before serving remove pan sides and, if desired, lift torte from pan bottom, using 2 broad metal spatulas.
• Place dessert on a serving plate.
• Pipe a border of whipped cream around bottom.
• Garnish top with a dollop of whipped cream; sprinkle with chopped pecans.
• Arrange glazed pecans around top edge.
• ***Note:Ice cream should be soft enough to spoon but not melted.
• It is too soft if it is melted around edges.
• Glazed Pecans: Have a lightly greased cookie sheet ready.
• In a small saucepan stir 1/4 cup packed light brown sugar, 2 Tbls.
• butter or margarine and 1 Tbls.
• water over medium high heat until mixture comes to a boil.
• Boil, stirring constantly, 2 minutes or until thick and golden.
• Remove from heat; stir in 8 to 10 pecan halves until well coated.
• With slotted spoon lift pecans from pan, one at a time, scraping off excess sugar mixture, and arrange on prepared cookie sheet in a single layer.
• Let stand until set and completely cool.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

Steps:

• For Crust:
• Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
• For Filling:
• Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
• Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
• For Topping:
• Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
• Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.

PUMPKIN PRALINE TORTE

Steps:

• In a heavy saucepan, combine brown sugar, butter and cream.
• Cook and stir over low heat until sugar is dissolved.
• Pour into two well-greased 9-in round cake pans.
• Sprinkle with pecans, cool.
• In a mixing bowl, beat eggs, sugar and oil.
• Add pumpkin and vanilla.
• Combine dry ingredients; add to pumpkin mixture and beat until just blended.
• Carefully spoon over brown sugar mixture in pans.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes; remove from pans to wire racks to cool completely.
• Place one cake layer, praline side up, on a serving plate.
• In a mixing bowl, beat cream until soft peaks form.
• Beat in sugar and vailla.
• Spread two-thirds over first cake layer.
• Top with second layer and remaining whipped cream.
• Sprinkle with additional pecans if desired.
• Store in the refrigerator.

RHUBARB TORTE

Steps:

• prepare crust,reserving 2 tablespoons(to sprinkle on top) and pat into a 9x9" pan,chill.
• Combine sugar and cornstarch .
• stir in Rhubarb and water.
• cook and stir until thickened. reduce heat and continue to cook for 2-3 minutes.
• spread onto crust,cool.
• WHIP Whipping cream and fold in marshmellows.
• pour over Rhubarb.
• Prepare pudding and pour over marshmellow mixture.
• Top with reserved crust curmbs.
• ENJOY!
• Note Standing time is cooking time, which is approximate.