Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:

Pumpkin Ice Cream Squares
Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010

Serving Size: 9

1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1 can pumpkin (16 oz.)
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream softened

Whipped cream

Pecans

Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
squares about 20 minutes before serving. Top with whipped cream and
pecans, if desired.

--
Barb, Mother Superior, HOSSSPoJ
Happy birthday, Angel Girl! You light up our lives!

Melba's Jammin' wrote:
>
> Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
>
> Pumpkin Ice Cream Squares
> Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
>
> Serving Size: 9
>
> 1 1/2 cup graham cracker crumbs
> 1/4 cup sugar
> 1/4 cup melted butter
> 1 can pumpkin (16 oz.)
> 1/2 cup brown sugar
> 1/2 teaspoon salt
> 1 teaspoon cinnamon
> 1/4 teaspoon ground ginger
> 1/8 teaspoon ground cloves
> 1 quart vanilla ice cream softened
>
> Whipped cream
>
> Pecans
>
> Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
> Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
> is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
> squares about 20 minutes before serving. Top with whipped cream and
> pecans, if desired.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Happy birthday, Angel Girl! You light up our lives!

That should more properly be called "pumpkin and ice cream squares"
since it does not in fact contain "pumpkin ice cream".

In article . com>,
"Pete C." > wrote:

> Melba's Jammin' wrote:
> >
> > Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
> >
> > Pumpkin Ice Cream Squares
> > Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
> >
> > Serving Size: 9
> >
> > 1 1/2 cup graham cracker crumbs
> > 1/4 cup sugar
> > 1/4 cup melted butter
> > 1 can pumpkin (16 oz.)
> > 1/2 cup brown sugar
> > 1/2 teaspoon salt
> > 1 teaspoon cinnamon
> > 1/4 teaspoon ground ginger
> > 1/8 teaspoon ground cloves
> > 1 quart vanilla ice cream softened
> >
> > Whipped cream
> >
> > Pecans
> >
> > Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
> > Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
> > is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
> > squares about 20 minutes before serving. Top with whipped cream and
> > pecans, if desired.
> >
> > --
> > Barb, Mother Superior, HOSSSPoJ
> > Happy birthday, Angel Girl! You light up our lives!
>
> That should more properly be called "pumpkin and ice cream squares"
> since it does not in fact contain "pumpkin ice cream".

How about Pumpkin-Flavored Ice Cream Squares.
I'll be sure to tell her.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Wed, 27 Oct 2010 16:23:50 -0500, Melba's Jammin' wrote:

> Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
>
> Pumpkin Ice Cream Squares
> Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
>
> Serving Size: 9
>
> 1 1/2 cup graham cracker crumbs
> 1/4 cup sugar
> 1/4 cup melted butter
> 1 can pumpkin (16 oz.)
> 1/2 cup brown sugar
> 1/2 teaspoon salt
> 1 teaspoon cinnamon
> 1/4 teaspoon ground ginger
> 1/8 teaspoon ground cloves
> 1 quart vanilla ice cream softened
>
> Whipped cream
>
> Pecans
>
> Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
> Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
> is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
> squares about 20 minutes before serving. Top with whipped cream and
> pecans, if desired.

I'm really tempted to try this recipe - I think the kidlette would enjoy
helping to make them (and enjoy scarfing them too) - only I'd have to use
what we call 'digestive biscuits' because graham crackers are not
available here. Of course I've never seen canned pumpkin sold here either
<laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)
Thanks for sharing.


--
Cheers
Chatty Cathy

On 28/10/2010 13:53, ChattyCathy wrote:
> available here. Of course I've never seen canned pumpkin sold here either
> <laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)
> Thanks for sharing.

Not sure where you are, Cathy, but if you're in the UK, Waitrose/Ocado
sells it this time of year. I've just bought 5 tins for pumpkin pies.

-Jen

On Thu, 28 Oct 2010 14:11:13 +0100, Jen P. wrote:

> On 28/10/2010 13:53, ChattyCathy wrote:
>> available here. Of course I've never seen canned pumpkin sold here either
>> <laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)
>> Thanks for sharing.
>
> Not sure where you are, Cathy, but if you're in the UK, Waitrose/Ocado
> sells it this time of year. I've just bought 5 tins for pumpkin pies.

I'm in South Africa, Jen. I can obtain almost all canned stuff I've seen
discussed on this group over time, but pumpkin is not one of them <g>

--
Cheers
Chatty Cathy

Melba's Jammin' wrote:
>
> In article . com>,
> "Pete C." > wrote:
>
> > Melba's Jammin' wrote:
> > >
> > > Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
> > >
> > > Pumpkin Ice Cream Squares
> > > Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
> > >
> > > Serving Size: 9
> > >
> > > 1 1/2 cup graham cracker crumbs
> > > 1/4 cup sugar
> > > 1/4 cup melted butter
> > > 1 can pumpkin (16 oz.)
> > > 1/2 cup brown sugar
> > > 1/2 teaspoon salt
> > > 1 teaspoon cinnamon
> > > 1/4 teaspoon ground ginger
> > > 1/8 teaspoon ground cloves
> > > 1 quart vanilla ice cream softened
> > >
> > > Whipped cream
> > >
> > > Pecans
> > >
> > > Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
> > > Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
> > > is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
> > > squares about 20 minutes before serving. Top with whipped cream and
> > > pecans, if desired.
> > >
> > > --
> > > Barb, Mother Superior, HOSSSPoJ
> > > Happy birthday, Angel Girl! You light up our lives!
> >
> > That should more properly be called "pumpkin and ice cream squares"
> > since it does not in fact contain "pumpkin ice cream".
>
> How about Pumpkin-Flavored Ice Cream Squares.
> I'll be sure to tell her.

Sorry, it was late, re-reading the recipe I see it's reworking store
bought vanilla ice cream into a pumpkin ice cream of sorts. On the first
read it sounded like a separate pumpkin layer topped with vanilla ice
cream.

On 28/10/2010 14:28, ChattyCathy wrote:
> I'm in South Africa, Jen. I can obtain almost all canned stuff I've seen
> discussed on this group over time, but pumpkin is not one of them<g>

Ah, bummer. But you're right - it's easy enough to make your own.
Just gotta remember to drain it REALLY well or you end up with watery
pie/squares/whatever (ask me how I know... heheheh)

I should dig out my recipe for pumpkin swiss roll... it's like, pumpkin
cake with a cinnamony-allspicey-nutmeggy-gingery slightly sweet cream
cheese filling. If I manage to find it, I'll pass it along here, too.
I got it from a lady I worked with at my last job. Sooooo good.

-Jen

On Thu, 28 Oct 2010 14:53:06 +0200, ChattyCathy wrote:

> On Wed, 27 Oct 2010 16:23:50 -0500, Melba's Jammin' wrote:
>
>> Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
>>
>> Pumpkin Ice Cream Squares
>> Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
>>
>> Serving Size: 9
>>
>> 1 1/2 cup graham cracker crumbs
>> 1/4 cup sugar
>> 1/4 cup melted butter
>> 1 can pumpkin (16 oz.)
>> 1/2 cup brown sugar
>> 1/2 teaspoon salt
>> 1 teaspoon cinnamon
>> 1/4 teaspoon ground ginger
>> 1/8 teaspoon ground cloves
>> 1 quart vanilla ice cream softened
>>
>> Whipped cream
>>
>> Pecans
>>
>> Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
>> Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
>> is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
>> squares about 20 minutes before serving. Top with whipped cream and
>> pecans, if desired.
>
> I'm really tempted to try this recipe - I think the kidlette would enjoy
> helping to make them (and enjoy scarfing them too) - only I'd have to use
> what we call 'digestive biscuits' because graham crackers are not
> available here. Of course I've never seen canned pumpkin sold here either
> <laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)
> Thanks for sharing.

c.c.! am i mistaken or have you been a.w.o.l. of late?

your pal,
blake

On Thu, 28 Oct 2010 12:52:44 -0400, blake murphy wrote:


>
> c.c.! am i mistaken or have you been a.w.o.l. of late?

You are not mistaken. But I'm baaaaack!

<ok, so I'm not very good at impersonating/quoting the Schwarzenegger's
in this world. Sosueme.>

--
Cheers
Chatty Cathy

On Thu, 28 Oct 2010 12:52:44 -0400, blake murphy
> wrote:

> c.c.! am i mistaken or have you been a.w.o.l. of late?

It's due to w.o.r.k. Cathy pops into the chat channel every so
often to let us know she's still alive and kicking...

--

Never trust a dog to watch your food.

On Thu, 28 Oct 2010 16:51:24 +0100, Jen P. wrote:

>
> I should dig out my recipe for pumpkin swiss roll... it's like, pumpkin
> cake with a cinnamony-allspicey-nutmeggy-gingery slightly sweet cream
> cheese filling. If I manage to find it, I'll pass it along here, too.
> I got it from a lady I worked with at my last job. Sooooo good.

Sounds good to me too. If you feel so inclined, I'll try it <g>

--
Cheers
Chatty Cathy

On Thu, 28 Oct 2010 10:16:50 -0700, sf wrote:

> On Thu, 28 Oct 2010 12:52:44 -0400, blake murphy
> > wrote:
>
>> c.c.! am i mistaken or have you been a.w.o.l. of late?
>
> It's due to w.o.r.k. Cathy pops into the chat channel every so
> often to let us know she's still alive and kicking...

<g> Almost...
--
Cheers
Chatty Cathy

On Thu, 28 Oct 2010 14:53:06 +0200, ChattyCathy
> wrote:

>On Wed, 27 Oct 2010 16:23:50 -0500, Melba's Jammin' wrote:
>
>> Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
>>
>> Pumpkin Ice Cream Squares
>> Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
>>
>> Serving Size: 9
>>
>> 1 1/2 cup graham cracker crumbs
>> 1/4 cup sugar
>> 1/4 cup melted butter
>> 1 can pumpkin (16 oz.)
>> 1/2 cup brown sugar
>> 1/2 teaspoon salt
>> 1 teaspoon cinnamon
>> 1/4 teaspoon ground ginger
>> 1/8 teaspoon ground cloves
>> 1 quart vanilla ice cream softened
>>
>> Whipped cream
>>
>> Pecans
>>
>> Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
>> Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
>> is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
>> squares about 20 minutes before serving. Top with whipped cream and
>> pecans, if desired.
>
>I'm really tempted to try this recipe - I think the kidlette would enjoy
>helping to make them (and enjoy scarfing them too) - only I'd have to use
>what we call 'digestive biscuits' because graham crackers are not
>available here. Of course I've never seen canned pumpkin sold here either
><laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)

If canned yams are available they work even better than pumpkin.

On Thu, 28 Oct 2010 19:13:46 +0200, ChattyCathy
> wrote:

> <ok, so I'm not very good at impersonating/quoting the Schwarzenegger's
> in this world. Sosueme.>

I thought it was a line in a horror film... not meaning to imply that
Schwarzenegger isn't scary.

--

Never trust a dog to watch your food.

In article >,
ChattyCathy > wrote:

> On Wed, 27 Oct 2010 16:23:50 -0500, Melba's Jammin' wrote:
>
> > Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
> >
> > Pumpkin Ice Cream Squares
> > Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
(snip)
> I'm really tempted to try this recipe - I think the kidlette would enjoy
> helping to make them (and enjoy scarfing them too) - only I'd have to use
> what we call 'digestive biscuits' because graham crackers are not
> available here. Of course I've never seen canned pumpkin sold here either
> <laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)
> Thanks for sharing.

Canned pumpkin here is very thick - you might want to drain it in a
strainer for an extended period of time (overnight?) so as much moisture
as possible will drain out ‹ after it is pureed. Maybe mash it roughly
and let it drain before doing a final mash or puree. It's a nice
dessert.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article .com>,
"Pete C." > wrote:

> Melba's Jammin' wrote:
> >
> > In article . com>,
> > "Pete C." > wrote:
> >
> > > Melba's Jammin' wrote:
> > > >
> > > > Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
> > > >
> > > > Pumpkin Ice Cream Squares
> > > > Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
(snip_
> > > > Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
> > > > Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
> > > > is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
> > > > squares about 20 minutes before serving. Top with whipped cream and
> > > > pecans, if desired.
> > > >
> > > > --
> > > > Barb, Mother Superior, HOSSSPoJ
> > > > Happy birthday, Angel Girl! You light up our lives!
> > >
> > > That should more properly be called "pumpkin and ice cream squares"
> > > since it does not in fact contain "pumpkin ice cream".
> >
> > How about Pumpkin-Flavored Ice Cream Squares.
> > I'll be sure to tell her.
>
> Sorry, it was late, re-reading the recipe I see it's reworking store
> bought vanilla ice cream into a pumpkin ice cream of sorts. On the first
> read it sounded like a separate pumpkin layer topped with vanilla ice
> cream.

No problem. I am intimately acquainted with another man who "skims"
most damn everything he reads ‹ and then asks questions about it (and
the information is in the reading if he'd just READ it! LOL! Good
thing I'm without shortcomings. '-) No harm, no foul.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Thu, 28 Oct 2010 17:39:00 -0500, Melba's Jammin' wrote:


> Canned pumpkin here is very thick - you might want to drain it in a
> strainer for an extended period of time (overnight?) so as much moisture
> as possible will drain out ‹ after it is pureed. Maybe mash it roughly
> and let it drain before doing a final mash or puree. It's a nice
> dessert.

Ah, thanks. I'll give it a bash.
--
Cheers
Chatty Cathy

On Fri, 29 Oct 2010 05:58:16 +0000, Wayne Boatwright wrote:

> On Thu 28 Oct 2010 10:53:40p, ChattyCathy told us...
>
>> On Thu, 28 Oct 2010 17:39:00 -0500, Melba's Jammin' wrote:
>>
>>
>>> Canned pumpkin here is very thick - you might want to drain it in
>>> a strainer for an extended period of time (overnight?) so as much
>>> moisture as possible will drain out ‹ after it is pureed. Maybe
>>> mash it roughly and let it drain before doing a final mash or
>>> puree. It's a nice dessert.
>>
>> Ah, thanks. I'll give it a bash.
>
> You could also cook the mashed/pureed pumpkin over low heat, stirring
> frequently, to evaporate the excess moisture. This also gives a deeper
> pumpkin flavor.

Good plot. Thanks.
--
Cheers
Chatty Cathy

Hello,

I just love the recipes you guys had shared over this board. I cant wait to give muh self a try.
They're perfect for this upcoming Halloween .

Thanks !

On Fri, 29 Oct 2010 06:19:56 +0000, jayarr
> wrote:

>
> Hello,
>
> I just love the recipes you guys had shared over this board. I cant wait
> to give muh self a try.
> They're perfect for this upcoming Halloween .
>
You're welcome, Jay. Y'all come back soon!

--

Never trust a dog to watch your food.

On Fri, 29 Oct 2010 07:53:40 +0200, ChattyCathy
> wrote:

> On Thu, 28 Oct 2010 17:39:00 -0500, Melba's Jammin' wrote:
>
>
> > Canned pumpkin here is very thick - you might want to drain it in a
> > strainer for an extended period of time (overnight?) so as much moisture
> > as possible will drain out ‹ after it is pureed. Maybe mash it roughly
> > and let it drain before doing a final mash or puree. It's a nice
> > dessert.
>
> Ah, thanks. I'll give it a bash.

I cook mine upside down, drain it over night in big chunks, mash it
and let it drain again. I suppose you could do it all at once and
just let it drain longer, mashed. But I usually bake it at night, so
that's my routine. Just be sure it's as dry as you can possibly get
it. Whenever I do it, my home baked pumpkin still has more moisture
than canned. It's fine for baking, a cake - but with a traditional
American style pumpkin pie I always think I should have added another
egg to firm it up a bit more.

--

Never trust a dog to watch your food.

On Thu, 28 Oct 2010 19:13:46 +0200, ChattyCathy wrote:

> On Thu, 28 Oct 2010 12:52:44 -0400, blake murphy wrote:
>
>>
>> c.c.! am i mistaken or have you been a.w.o.l. of late?
>
> You are not mistaken. But I'm baaaaack!
>
> <ok, so I'm not very good at impersonating/quoting the Schwarzenegger's
> in this world. Sosueme.>

it's nice to see you back.
'
your pal,
blake

On Thu, 28 Oct 2010 10:16:50 -0700, sf wrote:

> On Thu, 28 Oct 2010 12:52:44 -0400, blake murphy
> > wrote:
>
>> c.c.! am i mistaken or have you been a.w.o.l. of late?
>
> It's due to w.o.r.k. Cathy pops into the chat channel every so
> often to let us know she's still alive and kicking...

ah.

your pal,
blake