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12 oz. White chocolate squares
12 oz. Chocolate squares
1 box of Candy canes

Place white chocolate squares in a microwave safe bowl. Melt in microwave for the amount of time it says on the bag. Place chocolate squares in microwave safe bowl. Mel in microwave for the amount of time it says on the bag.

While the white chocolate squares are melting crush the candy canes in a plastic bag. Take out a cookie sheet, cover it with wax paper or butchers paper. Pour out all of the crushed candy canes on the cookie sheet. Pour the melted white chocolate over the crushed candy cane. Once the chocolate has melted pour that over the white chocolate and let sit until cooled, if it hasn’t set yet place in fridge over night. Once the chocolates have set take out of cookie sheet and break into smaller pieces.

1/2 cup whole milk
1 tablespoon cornstarch
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of ground cloves
3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
10 large egg whites
1/4 teaspoon salt

Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.

Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.

Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.

Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.

Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

Source:

http://www.glutenfreecookingschool.com/archives/gluten-free-thanksgiving-recipes/

1 1/2 cups graham cracker crumbs
1/4 cup margarine, melted
3 tablespoons white sugar
1/2 gallon vanilla ice cream, softened
1 cup canned pumpkin
1/2 cup packed brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon orange juice

To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan.
Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling.
To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve.

Source:

http://allrecipes.com/Recipe/Pumpkin-Ice-Cream-Pie/Detail.aspx

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees F).
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Source:

http://allrecipes.com/Recipes/Holidays-and-Events/Thanksgiving/Turkey/Main.aspx

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