Perfect Pumpkin Pie

First of all, let me say that I've never made a pie like this before. (Really, nothing similar, other than cheesecake & refrigerate-only pies!) I don't even like pumpkin pie.

But apparently, this turned out great! Mom, Dad, and Nathan loved it. (Kyle and I don't like pumpkin pie, and that's everyone that was there for Thanksgiving.)

It was incredibly easy to make!

Perfect Pumpkin Pie
(TOH)


15 Ounce can pumpkin
14 Ounce sweetened condensed milk
2 Large eggs
1 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1/2 Teaspoon ground nutmeg
1/2 Teaspoon salt
9" unbaked pie crust

Instructions:
Heat oven to 425. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350; bake an additional 35-40 minutes or until knife inserted 1” from crust comes out clean. Cool. Garnish as desired.

Serves: 8
Serving Size: 1 slice
Yields: 1 pie
Prep Time: 15
Cook Time: 50
Total Time: 65

Go here for the recipe I use for pie crusts, and to see what to do with the extra crust! :)

Any interesting stories/recipes for Thanksgiving?

Fall, anyone?

So, I forgot to post the pumpkin bread recipe.

Apparently, I also forgot to take a picture of the COOKED pumpkin bread. Whoops. Oh well, I'll post the recipe anyhow, because it was amazing. (If I do say so myself. Hehe!)

I also apparently forgot to take a picture of the finished gingerbread men... this was probably due to me finishing them (the ribbon) in the car, on the way to Mama's. Oh well, she liked them.
I had a couple defect ones left here... one of which will have to go on the calender, but the others were meant as extras. So, this is kinda ugly, but you get the idea. (Mind you, I've never made these before, so they weren't exactly beautiful. I do think the rest were prettier, though.)


Spiced Pumpkin Bread
(TOH)

3/4 Cup butter, softened
2 Cup Sugar
4 Eggs
2 Cup canned pumpkin
2/3 Cup orange juice
2 Tablespoon Molasses
1 1/2 Teaspoon Vanilla
3 1/3 Cup all-Purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon Salt
1 Teaspoon ground cinnamon
3/4-1 Teaspoon ground cloves

Instructions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses, and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended.
Pour into two greased and floured 9x5x3 loaf pans. Bake at 350 for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.















(Then clean out the bowl... thoroughly.)
What, hunny, this isn't a flattering picture? No? Aw, but I think you're cute! ;)
















So, again, apologies for a lack of a picture. Trust me: it looked pretty (well, ok, each loaf was cracked, but it was still pretty), and it tasted AMAZING. I was kinda sad I left it all at Mama's, but since it was her birthday... :)

(Note: Original also called for 1 cup raisins & 1 cup chopped pecans, added after everything else. I don't like raisins or pecans, so I just skipped this part. It turned out fine.)


Gingerbread Men
(TOH)


2/3 Cup Shortening
1/2 Cup Sugar
1/2 Cup Molasses
1 Egg
3 Cup all-Purpose flour
1 Teaspoon baking soda
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon ground cloves
1/2 Teaspoon Salt
1/2 Teaspoon Nutmeg
confectioner's sugar icing, red-hot candies, miniature chocolate chips, optional

Instructions:
In a mixing bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours.
On a lightly floured surface, roll out each portion of dough to 1/8" thickness. Cut with a 4" cookie cutter dipped in flour. Place 2" apart on greased baking sheets.









Bake at 350 for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Decorate as desired.

Yields: ~ 2 dozen

I have to admit, I thought this was going to be a lot harder to make than it was. Maybe if they are prettier it is harder? :)

As I used these for ornaments, I did not do any decorating.
Also, if using small cookie cutters, recommend cooking 8 min or less.


As always... reviews/comments are lovely, and shall be rewarded. :)

Cooking frenzy!

Well, since I didn't make dinner Friday or Saturday (dinner with the family both days), I made up for it today! Lots of things to post!

First, today's dinner:
Turkey with Mushrooms and Cream

(Taste of Home)


1 Package (17.6 oz) turkey breast slices
3 Tablespoon butter, divided
3/4 Cup water, divided
1/4 Cup unsweetened apple juice
2 Teaspoon chicken bouillon granules, divided
1/4 Teaspoon Pepper
1 Cup (8oz) sour cream
1 Pound fresh mushrooms, chopped
hot cooked rice


Instructions:
In a large skillet over medium-high heat, cook turkey in 2 tablespoons butter until golden brown and no pink remains. Remove and keep warm.
In the same skillet, combine 1/2 c water, apple juice, 1 t bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
Meanwhile, in another skillet, combine the remaining butter, water, and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid is evaporated. Serve turkey over rice; top with cream sauce and mushrooms.

















So now, why the pictures do NOT look like they should:
One, I have learned (again) to check the dates on my mushrooms when I buy fresh ones in the store. These were dated for the day after I bought them... which was just last week. Bought them Sunday, dated for Monday. And they were NASTY when I went to use them today. So, skipped that part.
Reason two... I was so annoyed about the mushrooms I totally forgot about the rice. Completely. Oops. (Or at least that's the reason I want to use... sounds better than saying I'm an idiot.)

The only problem (other than my silliness) was that the cream sauce was very... sour-cream-y. Very. Might cut down on that next time.

Other than that, Nate & I both said this is a recipe we would try again! (Correctly, next time. I promise.)


Before dinner snack (for Nathan):
Corn Muffins
(Better Homes & Garden Cookbook)


1 Cup Flour
3/4 Cup Cornmeal
2-3 Tablespoon Sugar
2 1/2 Teaspoon baking powder
3/4 Teaspoon Salt
2 beaten eggs
1 Cup Milk
1/4 Cup cooking oil/melted butter

Instructions: In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Set aside.
In a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.


Spoon batter into 12 greased 2 1/2" muffin cups, filling cups 2/3 full.














Bake at 400 for 15 minutes or until lightly browned and toothpick inserted in center comes out clean.












The really sad part about the fact that I remembered to take pictures THROUGHOUT the process is that Nate was not very fond of these. He couldn't really say what to do to fix it... so I probably would not try this again.

(I don't like corn muffins/cornbread in general, so I had no opinion, other than I thought they looked pretty!)














After dinner snack:
Pumpkin Streusel Muffins
(Taste of Home)


1/4 Cup butter, softened
1/2 Cup Sugar
1/4 Cup packed brown sugar
2/3 Cup canned pumpkin
1/2 Cup Buttermilk
2 Eggs
2 Tablespoon Molasses
1 Teaspoon grated orange peel
2 Cup Flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2-1 Teaspoon pumpkin pie spice
1/4 Teaspoon Salt


Streusel ingredients:
1/3 Cup Flour
3 Tablespoon brown sugar
2 Tablespoon cold butter

Instructions:
In a mixing bowl, cream butter and sugars. Add pumpkin, buttermilk, eggs, molasses, and orange peel; mix well. Combine dry ingredients; gradually add to pumpkin mixture just until blended. Use paper liners or coat muffin cups with nonstick cooking spray; fill two-thirds full.
For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.


My sexy husband helping me, cuz his clutzy wife burned her fingers. :)


















First of all, if you don't have a Better Homes and Gardens Cookbooks, GET ONE. I don't know how much they cost, but they are AMAZING. Or, just look up a substitutions list online. Pumpkin pie spice? Nope. Buttermilk? Nope. And I had no urge to buy either... for buttermilk, use 1 tablespoon vinegar + enough milk to make one cup, to make one cup of buttermilk. For pumpkin pie spice (one teaspoon): 1/2 t ground cinnamon, 1/4 t ground ginger, 1/4 t ground allspice, and 1/8 t ground nutmeg.
I never buy buttermilk, I always use that. And I don't think I will every buy pumpkin pie spice. :)

Second... you should make these. ASAP. They are spectacular! I was worried I wouldn't like them, but I LOVE them! Nate did too!


I made cinnamon swirl bread yesterday to take to Mama's house... but of course, no pictures. (And none left... I was a nice daughter & let Mama keep the leftovers!) I plan on making it again soon for us, so I will post pictures & the recipe when I do!

As always, let me know if you try something, or think something I have made sounds good!