Jared's Creamy Eggnog 2 cups Sugar 1 Quart Half & Half 8 Eggs, Separated 1 Cup Bourbon 1/2 Cup Brandy 1/2 Cup Rum 1 Quart of Whipping Cream (Whipped) Dash of Salt Freshly Ground Nutmeg Combine sugar and Half & Half stirring until sugar dissolves. Set Aside Beat egg yolks at medium speed until thick and lemon colored.. Gradually add bourbon, rum, and brandy to yolks, constantly mixing at low speed. Add half and half mixture and stir well. Beat egg whites and fold in eggwhites and whipped cream. Tofu Recipes Thanksgiving is a time for family, friends, and good eating. As we give thanks for the food on our table, we should also give thanks to the health we have by eating good, wholesome foods that allow us to have bodies operating at their maximum potential. All three recipes below include the use of tofu (a protein of soy beans) that has numerous healthy benefits without any of the guilt. Tofu can be found in both health food stores and your regular grocery store. Tofu can be found in water tubs that must be kept refrigerated or in airtight packages that can sit on the shelf till you are ready to use. Tofu is to be treated like any meat product, look for expiration dates when buying. Once opened, tofu will spoil and should be used within 5 days of opening. Water tubs need to have water (don't use tap water because the tofu will absorb the chlorine taste) changed on a daily basis. Below are three Holiday favorites minus that extra fat. Dairy-free, low fat Pumpkin Pie 1 ½ pgks of ex-firm tofu 2 cups canned or cooked pumpkin 2/3 cup honey 1 tsp vanilla 1 Tbsp pumpkin pie spice* 1 unbaked 9"pie crust Drain Tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. No lumps. Pour into a 9" unbaked pie crust. Bake in a preheated 350 F. oven for approximately 1 hour. Use a cookie sheet on the rack below to catch any spillage. Filling will be soft, but will firm as it chills. Chill and serve. Makes 1 pie (8 servings). Per serving (pie filling only): 122 calories, 4g protein, 1g fat, 26g carbohydrate, 49 mg sodium, 0 mg cholesterol. *You can make your own pumpkin pie spice by using the following: 1 ½ tsp ground cinnamon ¾ tsp ground ginger ¼ tsp ground nutmeg 1/8 tsp ground cloves You will get a stronger flavor from your spices if you will mix together, place in microwave for 20 seconds and then mix with pie filling. Pumpkin Crème Pie 1 pkg ex-firm tofu 4 tsp water 2 pkgs of vanilla pudding mix 1 can pumpkin (16oz) 1 Tbsp pumpkin pie spice Drain tofu and blend in a food processor with water or blender until smooth. The consistency should be of a crème (no lumps). Add remaining ingredients; blend well, no lumps. Pour into a 9" unbaked pie crust. Bake in a preheated 350 F. oven for approximately 1 hour. Use a cookie sheet on the rack below to catch any spillage. Filling will be soft, but will firm as it chills. Chill and serve. Spicy Pumpkin Cheesecake 9" or 10" springform pan Canola oil cooking spray 1 ½ cups graham cracker crumbs 1 Tbsp canola oil 4 Tbsp maple syrup 1 pkg ex-firm tofu, pureed 8 oz. Cream cheese or tofu cream cheese 1 cup canned or fresh pumpkin puree 1 cup unrefined cane sugar 3 Tbsp flour 1 ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp nutmeg 2 Tbsp light molasses 1/8 tsp salt ¼ tsp baking soda Position a rack in the center of the oven and preheat to 350 F. Coat the springform pan with cooking spray. Mix graham cracker crumbs, canola oil, and maple syrup together and press into prepared pan. Puree remaining ingredients in a food processor and pour into crust. Bake for 50 minutes. Let cool for 30 minutes (so pie can set) and refrigerate 5-6 hours or overnight before serving. Serves 8-10. Per serving: 262 calories, 5.05g protein, 10.2 fat, 53g carbohydrate, 0mg Cholesterol. Pumpkin Crunch Cake 1 15-ounce can pumpkin 1 tall can evaporated milk 1 1/2 cups sugar 2 teaspoons pumpkin pie spice 1 teaspoon salt 4 eggs Beat the above ingredients together until well mixed and pour into 9"x 13" greased pan. 1 box yellow cake mix Sprinkle yellow cake mix over pumpkin mixture. 1 cup chopped pecans Sprinkle chopped pecans over cake. 2 sticks margarine Thinly slice margarine over pecans. Bake at 350 degrees for 50 minutes. Top with dollop of ice cream or whipped cream and enjoy! 1 15-ounce can pumpkin 1 tall can evaporated milk 1 1/2 cups sugar 2 teaspoons pumpkin pie spice 1 teaspoon salt 4 eggs Autumn Pumpkin Tureen Serves 8 1 pumpkin (4 lb.), washed and dried 1 Tbs. vegetable oil 2 cloves of garlic, minced 6 oz. baby Swiss cheese, shredded 4 slices white bread, toasted and crumbled 2 oz. mozzarella cheese, shredded 1 pint half and half 1 teaspoon salt 1 teaspoon pepper 1 teaspoon freshly grated nutmeg French bread fingers, buttered and toasted, for dipping Preheat oven to 350 degrees. With serrated knife, cut the top off the pumpkin about 2 inches from the stem and keep the lid. Remove seeds and fibers from inside the pumpkin. Blend oil and garlic and rub into interior of pumpkin and pumpkin lid, then place in a large roasting pan. Alternate layers of toast crumbs and combined cheeses inside pumpkin. Combine half & half, salt, pepper and nutmeg and pour over layers. Replace the pumpkin top and bake pumpkin for 2 hours, gently stirring contents after 1½ hours. For a fondue, accompany with French bread fingers for dipping. By using a larger pumpkin, the recipe may be doubled. French Bread Fingers: Cut long french bread loaf into 3 layers, then each layer into 3 or 4 sections, then each section into about 1" to 1¼" wide fingers. Place on cookie sheet, pour melted butter over fingers and put in oven broiler to toast. Let cool and serve for dipping.