Something Sweet on Sunday/Pumpkin Torte with Cookie Crust

For those who celebrate Thanksgiving, most will have pumpkin pie for dessert. Truth be told, I am not the biggest fan of pumpkin pie. So, this year, I decided to try a little something different, and it was a hit! In fact, my husband loved what I did so much that he asked me to make it again for his birthday, which is today :) 

My husband loves Pecan Sandies made by Keebler. He had brought home a bag that was rather crumbled. As I looked at the crumbs the thought came to me that they might make a great crust. 

So, I began with an entire bag of cookies that I crumbled.

The cookie crumbs were mixed with 5 tablespoons of melted butter and 5 tablespoons of flour. All were mixed and pressed into the bottom of a spring form pan. the crust was baked at 375 degrees for 12 minutes. 

While the crust baked, I mixed up the filling, 
2 eggs
1 can of pumpkin,
1 can of evaporated milk
3/4 cup sugar
2 teaspoons pumpkin pie spice

Once the crust had baked, I poured the filling over the cookie crust. The filling was baked at 425 degrees for 20 minutes.

While the filling baked, I made a batch of candied pecans. You can find the recipe HERE. 

I chopped up about 1/2 cup.

I removed the torte from the oven and sprinkled it with the chopped, candied pecans. The torte was put back into the oven and baked at 375 degrees for 40 minutes. 

The ring was removed from the torte and allowed to cool. The result is a lighter than air, and if I may say so, a very delicious torte. 

Pumpkin Torte with Cookie Crust

Crust ingredients;
1 pkg. Pecan Sandies crumbled
5 tablespoons melted butter
5 tablespoons flour


Preheat oven to 375 degrees
Mix all ingredients together and press in the bottom of a spring form pan. Bake for 12 minutes or until golden brown.

Filling ingredients;
1 15oz. can pure pumpkin
3/4 granulated sugar
2 eggs
2 teaspoons pumpkin pie spice
1 12oz. can evaporated milk

Preheat oven to 425 degrees.
Mix all ingredients with an electric mixer. Pour over baked cookie crust. Bake at 425 degrees for 20 minutes. Remove pan from oven and sprinkle with 1/2 cup of candied pecans. Reduce oven heat to 375 degrees and continue to bake for 40 minutes or until torte is set.

   
If you give the torte a try,I hope you like it as much as my husband did! :)
It really makes a lovely fall/winter dessert, and it can be made a day ahead of time, so all the better.

Enjoy!
Rhonda

Sunday's Soup/Brussel Sprout Soup for the I Hate Brussel Sprouts Crowd!

I can't believe that it was actually 6 years ago that I initially posted THIS recipe for Cream of Brussel Sprout Soup. The recipe has now been revised as I am working on a cookbook and I want to be sure that all of the recipes are exactly as I want them to be. So when you make them, they will taste just the same as when I made them. I hope that's a good thing ;)

To make the soup, you'll begin with chopped onions, celery and a honey crisp apple, all sauteed together.

Brussel sprouts and cannellini beans are added along with vegetable broth.

The beans will add protein, and will also thicken the soup nicely. Once the brussel sprouts are tender, the soup will be pureed.  

While the soup is cooking, make the candied pecans. They add a wonderful crunch as well as a fabulous taste to the soup.

Once the pecans have caramelized, place them on a piece of wax paper. Working quickly, separate the pecans and then roughly chop with a sharp knife.

To serve, ladle the soup into bowls and top with the candied pecans. Even the most dead set against brussel sprouts person will not believe they are actually eating brussel sprouts!

Brussel Sprout Soup for the 
I Hate Brussel Sprouts Crowd 

ingredients;
8 cups quartered brussel sprouts
1 large onion chopped
3 cloves garlic minced
1 honey crisp apple seeded and chopped
3 stalks celery chopped
1 25 oz. can Cannellini Beans drained and rinsed
8 cups vegetable broth
2 tablespoons olive oil
1/4 teaspoon nutmeg
salt and black pepper to taste

directions;
Place quartered brussel sprouts in cold water. Add 1/4 cup of course sea salt and mix well. Allow the brussel sprouts to sit in the salt water for a couple of hours to overnight. Drain and rinse well under cold water. Set aside

Add olive oil to a large, heavy soup pot. Add onion, apple, and celery. Saute over medium heat until onion is translucent, about 5 minutes. Add minced garlic and saute another minute to release flavor, but not burn. Add brussel sprouts along with the cannellini beans. Pour in 8 cups of vegetable broth. Bring to a boil, reduce heat and simmer for approximately 30 minutes, or until brussel sprouts are tender. 
Use a hand held mixer, or place the vegetable mixture in a blender, and blend until smooth. 
Add nutmeg, salt and pepper to taste. 

Candied Pecan Topping

ingredients;
1 cup pecans
1/2 cup water
1/2 cup sugar

directions;
Place pecans, water and sugar in a medium sized pot. Constantly stirring, bring the mixture to a boil. Reduce heat to medium and continue stirring until liquid has been absorbed. This goes very quickly, so do not leave unattended.
Spoon pecans out onto a sheet of waxed paper and separate quickly. Allow to cool and then chop roughly with a sharp knife.

To serve, ladle soup into bowls and top with the chopped pecans. No one will believe they are eating brussel sprouts!

The soup can be frozen, so for those of you who are thinking about Thanksgiving, make the soup now and you'll have 1 less task on Thanksgiving day!

Enjoy!

Rhonda