Wednesday, October 27, 2010

Pumpkin Pie

This recipe is from Tasty Kitchen.
  • 2 Tablespoons Unsalted Butter, Melted And Cooled
  • 1 cup Firmly Packed Light Brown Sugar
  • 15 ounces, weight Unsweetened Pumpkin Puree
  • 3 whole Large Eggs, At Room Temperature
  • 1.5 cups Heavy Cream
  • ⅓ cups Sour Cream
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 pinch Salt
  • 2 teaspoons Vanilla Extract
  • 1 whole (9 Inch) Deep Dish Frozen Pie Shell
Preheat oven to 425 degrees and I baked my crust for about 10 minutes. Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree, eggs, heavy cream, sour cream, spices, salt and vanilla. Mix until thoroughly combined.

Pour batter into the pie shell. I filled mine to where I wanted it to rest on the crust. Its bakes up but cools down to the same level. I think it it easier to pour with the shell already in the oven. Bake for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and bake for about 40-50 minutes. Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.

The pie should just a little jiggly in the middle when it is done. It is overcooked when the pie has totally set up in the oven. Also, pie mixture may look VERY thin compared to what you are used to, but don’t worry, it will thicken up in the oven. This recipe makes 2 regular-sized pies or one large deep dish pie (with a little filling leftover). To make your own pumpkin pie spice, just combine the following:

1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Thursday, October 14, 2010

Caramel Dumplings

Two of my favorite things combined! This yummy recipe came from our good friends the Brinkerhoffs. It is amazing and the best part is that the ingredients are things you almost always have around!

Sift together:
1 1/4 c flour
1/3 c sugar
2 tsp baking powder
1/2 tsp salt

Then cut 2 Tbsp butter into the flour mixture until it becomes fine particles.

Combine :
1/3 c + 1 Tbsp milk
1 tsp vanilla
Add that to the dry ingredients all at once and stir until the dough clings together.

In a dutch oven or large saucepan combine:
2 Tbsp butter
1 1/2 c brown sugar
1 1/2 c water
1/8 tsp salt

Bring this to a boil, stirring constantly and then reduce heat to low. Drop dough by tablespoons into simmering sauce. Cover and simmer for 20 minutes. Serve warm with ice cream.

Canning Apple Pie filling

Another great recipe from Tyece. Make with the Perfect Pie Crust and all you have to do is dump the jar into the crust and you will have a wonderful homemade pie literally in minutes when you have some of these pie fillings on hand!

~24 lbs of apples (peeled, cored, and sliced)
6 cups sugar
3/4 c cornstarch
1 tsp salt
1 Tbsp cinnamon
1/2 Tbsp cloves
1 Tbsp nutmeg
cube butter
2.5 qts water + 1 cup more

Combine sugar and cornstarch in a bowl and set aside. Add remaining ingredients except apples to a large saucepan. Then add the sugar mixture and stir until dissolved on low heat and until it thickens. Fill apples to the top of a quart jar, tap it on the counter to help settle and then add in remaining space. Add about a cup of the syrup mixture or until there is an inch of head space left.

Process in a water bath canner for 30 minutes.

Perfect Pie Crust

I got this recipe from Tyece too. It really is a perfect pie crust! The trick is to not handle the dough to much!

2 c flour
1 tsp salt
1 c shortening
1/4 c ice water

Mix flour and salt. Cut shortening in with a pastry knife until crumbly. Stir in water with a fork until mixed. Divide in half and roll out half out on a floured surface until it is about an inch larger than your pie pan. Roll over your rolling pin and then unroll over your pie pan and form to pan. Cut off excess. Add filling and repeat with top. Flute pie edges together and cut 4 slits in the top to vent.

Apple pie bakes at 400 for an hour.

The extra dough is really yummy cut into shapes and baked with cinnamon and sugar on top. My kiddos love it!

Canning Salsa

I have tried 3 canning salsa recipes this summer and the first two were awful! My good friend Tyece came through for me with this one that I really like.

10 cups tomatoes, skins removed and seeds and juice squeezed out
1 lg onion
2 jalapenos
1 Serrano pepper
5 cloves garlic
2 Tbsp cilantro
2 tsp salt
2 Tbsp sugar
1 1/2 tsp cumin
1/4 c lemon juice

Blend tomatoes, onion, peppers, garlic, and cilantro in food processor. Add to a large pan and add remaining ingredients. Simmer for 30 minutes. Process jars in a water bath canner for 15 minutes.

Makes about 4 pints.