11.06.08
Posted in desserts, pie
at 12:00 am
This was my moms favorite pie. She made one every thanksgiving. This is my take on moms Pumpkin Pie. I change it up a bit by adding vanilla.
Mom’s Pumpkin Pie:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
Combine pumpkin, sugar, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
Serve with plenty of whipped cream.
Happy Thanksgiving from my family to yours.
Hope to see ya’ll soon.
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10.08.08
Posted in sweet potato
at 12:00 am
This is a pie I made a few years back and it went over quite well. So give this a try. I always have a pumpkin pie and a sweet potato pie at Thanksgiving. Most people can not get over how they have a hard time telling the difference between the two pies.
HOLIDAY SWEET POTATO PIE:
2 cups mashed cooked sweet potatoes
1 cup whipping cream
1 cup milk
3 eggs, well beaten
1 cup brown sugar
Juice from one lemon
1 teaspoon of cinnamon
2 tablespoons of butter
1 frozen pie crust
Directions:
( this recipe is a great way to use up left over sweet potatoes, but if you don’t have any cooked sweet potatoes on hand to mash, simply boil, bake, or microwave them in preparation for making this tasty pie.)
Preheat oven to 350 degrees. Melt the butter. In a separate large bowl, beat the eggs for 4 minutes. Once the eggs are well beaten, pour the butter and all remaining ingredients into the bowl with them and mix well. Pour into unbaked frozen pie crust. Bake for 45 minutes. Allow to sit for at least ten minutes before cutting. This traditional southern pie tastes great warm, hot, or chilled. Refrigerated any leftovers. Serve with plenty of whipped cream
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09.06.08
Posted in Southern Specialities, pumpkin
at 12:00 am
I see pumpkins everywhere these days and I just love seeing them. Means the holidays are coming. First Halloween with its Jack O Lanterns. Then Thanksgiving with its fantastic pies. So I decided to share my recipe for one of my most favorite pumpkin bread recipes. So I hope ya’ll enjoy it. Let me hear from ya’ll.
Patti’s Pumpkin Pecan Bread:
3 cups sugar
1 cup vegetable oil
4 large eggs
2 cups fresh pumpkin or 1 small can pumpkin
3 1/4 cups all-purpose flour
1/4 cup corn meal flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup water
1 to 1 1/2 cups chopped pecans, toasted
Preheat the oven to 350 degrees.
Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loaf pans.
Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.
Hope to see ya’ll really soon.
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