New Recipe Traditions!

I decided that I will try a new dessert recipe each holiday instead of the same old recipes that I've made every year.

This was my first new one!

BLACK FOREST BROWNIE PECAN PIE

1 cup Karo corn syrup. Dark or Light

1/2 cup sugar

1/8 tsp salt

4 oz semi-sweet baking chocolate pieces

3 Tbs. butter

4 eggs, slightly beaten

1 tsp. vanilla extract

1 cup coarsely chopped pecans

1 large graham cracker pie crust

1 can cherry pie filling

whipped cream

Combine the corn syrup, sugar and salt in small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.

Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.

Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet for stability. Pour mixture into crust.

Bake in preheated 350* oven for about 45 minutes until center of pie is puffed; cool at least 1 hour.

Top each slice with cherry pie filling and whipped cream when serving.

Everyone loved it and my grandson requested that I make it again for Christmas!

*****

This was the second recipe of my new tradition!

LAYERED PUMPKIN CHEESECAKE DESSERT

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1 tsp ground cinnamon

cream cheese filling:

12 oz cream cheese, softened

1 cup sugar

3 eggs

pumpkin filling:

1 can (15oz) solid pack pumpkin

3 eggs, separated

1/2 cup milk

1/2 cup sugar & 1/4 cup sugar

2 tsp ground cinnamon

1/2 tsp salt

1 envelope unflavored gelatin

1/4 cup cold water

topping:

whipped cream

In large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into ungreased 13x9 baking dish. In large bowl, beat the cream cheese until smooth. Beat in the sugar and eggs until fluffy. Pour over the crust. Bake at 350* for 15-20 minutes or until set. Cool on wire rack.

While bottom later is cooling use large saucepan to combine pumpkin, egg yolks, 1/2 cup sugar, milk cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened enough to coat the back of a metal spoon. Remove from heat.

In small saucepan, sprinkle gelatin over cold water; Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

In large saucepan, combine egg whites and remaining 1/4 cup sugar. Use mixer & beat on low speed for 1 minute. Continue beating over low heat for approx 12 minutes.

Remove from heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

Just before serving top with whipped cream.

This was a surprising replacement for the usual pumpkin pie!

It was a little more tricky to make with all the steps in the recipe but everyone loved it!