Frozen Pumpkin Mousse Torte With Caramel-pecan Topping

[Examples of biblical fasting]: 1. Fasting was practiced to avert God’s judgment and displeasure against His people (1 Sam. 7:6; Joel 2:12; Jonah 3:5-8; Jud 20:26; 1 Ki. 21:9; Jer. 36:6, 9. 2. The people of God often fasted in preparation for war, with a view to seeking God’s protection and blessing (2 Chron. 20:1-4; Joel 2:15. 3. Fasting was one way of seeking God’s help for deliverance from personal troubles and opposition (1 Ki. 21:27-29). 4. Fasting was often an expression of sincere and heartfelt repentance from sin and humility before God (Neh. 9:1-2; Psm. 35:13; Dan. 9:3; Joel 2:12-13; Jonah 3:5-8). 5. Fasting also signified or expressed mourning, sorrow, deep grief, and sadness (1 Sam. 20:34; 31:13; 2 Sam. 1:12; 12:15-23). 6. Ezra fasted as part of his request that God provide him with a safe journey (Ez. 8:21-23). 7. Fasting is a way of expressing one’s concern for the success of God’s work (Neh. 1:3-4; Dan. 9:3). 8. Fasting serves to humble and rebuke us as it reveals how much of our happiness depends on the external pleasures of eating (Psm. 69:10). 9. Fasting teaches us self-control and self-discipline (Phil. 3:19; Rom. 16:18; 1 Cor. 9:25-27).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		November 19	1	Servings

INGREDIENTS

3	c	Pecans, toasted about 11
		ounces
1/2	c	Firmly packed golden brown
		sugar
3	T	Butter, melted
2 1/2	c	Chilled whipping cream
1	c	Firmly packed golden brown
		sugar
8		Egg yolks
1 1/2	c	Canned solid pack pumpkin
1/2	c	Light corn syrup
3	T	Dark rum
1 1/2	t	Ground ginger
3/4	t	Ground cinnamon
1/4	t	Ground nutmeg
1 1/2	c	Pecan halves, toasted about
		1/2 ounces
1		Jar butterscotch caramel
		fudge sauce 17-ounce

INSTRUCTIONS

5
For Crust:  Preheat oven to 350F. 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.  Serves 12.
Bon Appetit November 1994  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”