So what's for dinner tonight?

[dancingdoc2]

1 3/4 C powdered sugar
1/2 C Dutch process cocoa (made with alkali)
1 C coarsely chopped pecans or 1 C walnuts, toasted
2 t cornstarch
1/4 t salt
2 egg whites


Preheat oven to 300 deg. F
Mix together sugar, cocoa cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa)
Add nuts and mix well.
Form dough into 15 balls. Place on a parchment-lined cookie sheet.
Bake 16 to 19 minutes, until glossy and crackled. Cool completely.

(Test, and possibly cook slightly longer than 19 minutes)

[dancingdoc2]

1 Frozen 9" pie crust
2 C Butternut squash, cooked and mashed
1 C (12 oz.) fat-free evaporated milk
2 eggs
3 T Splenda Sugar Blend
1 T pumpkin pie spice
1/8 t salt 1 tsp cornstarch


Heat oven to 350 deg. F
Beat eggs slightly with electric hand ixer
Beat in remaining ingredients
Pour batter into pie crust, place on oven rack and bake for 50 minutes or until knife inserted comes out clean.
Refrigerate until chilled, at least four hours
Serve with sweetened whip cream or ice cream if desired

[dlb]

dancingdoc2, My best "pumpkin pies" are always made with butternut squash!
After spending the late morning and early afternoon fighting automobile and pedestrian traffic in search of ingredients for Christmas Eve, Christmas Day and some things for New Year we had a pre-prepared tray of Mediterranean delicacies including stuffed grape leaves, stuffed kibbeh, falafel, humus, olives, spinach pies, tahini sauce (which I made because I didn't see the little container in teh middle of the tray!), and the requisite pita bread washed down by Weissbier, Bock and Hobgoblin cider