BROWN BOOTY COM RECIPES

Steps:

• Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
• Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
• Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.

Steps:

• For crumb crust: Preheat oven to 350°F. In a medium bowl combine cookie crumbs, the 3 Tbsp. granulated sugar, and 1 tsp. cinnamon (if using). Add melted butter; distribute well.
• Turn the mixture out into a 9-inch pie plate and evenly spread it over the bottom and up the sides. Using your fingers, the back of a measuring cup, or the rounded side of a coffee mug, press crumbs in firmly, trying to keep crust depth even on the sides and the bottom.
• Bake 6 to 8 minutes or until edges have gained a little color. Remove from oven; let cool.
• Meanwhile, for chiffon: Place brown sugar, gelatin, 1 tsp. cinnamon, the nutmeg, ginger, cloves, and 1/2 tsp. kosher salt in a saucepan; whisk together.
• In a bowl mix egg yolks, half-and-half, and liqueur (if using). Add to brown sugar mixture; stir to combine. Let stand a few minutes.
• Heat mixture in pan over medium and stir in a figure-eight pattern until mixture comes to a boil. Remove from heat; stir in the pumpkin. Transfer mixture to a bowl. Refrigerate 1 hour.
• In a stand mixer or in a bowl with a hand mixer, beat egg whites until soft peaks form (tips curl). Sprinkle the remaining 1/3 cup granulated sugar over egg whites, continuing to beat until stiff peaks form (tips stand straight).
• Lightly fold beaten egg whites into chilled pumpkin mixture; don't overmix. (You may see some streaks but try to get it as homogeneous-looking as possible.) Spoon pumpkin mixture into crust. Chill 3 to 4 hours or overnight.
• For whipped cream: Chill a medium bowl and mixer beaters in the freezer. Beat heavy cream on low 1 minute. Increase speed to medium; beat 1 more minute. Increase speed to high and add powdered sugar, 1 Tbsp. at a time. Continue whipping 2 to 3 minutes until soft peaks form. Spoon or pipe onto pie. If you like, sprinkle with additional cinnamon and/or nutmeg. Serves 8.