This pumpkin pie was chosen to accommodate my dietary needs. It has no dairy or cane sugar and it's fantastic! It has a little bit of a different flavor to it with it being sweetened with maple syrup which I completely love. I know what I'll be having for breakfast....
2 cups of pumpkin Puree
1 14 oz can of Thai Kitchen Coconut Milk (not lite)
2 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamon
1/2 teaspoon salt
1/2 cup of honey
1/2 cup of grade b maple syrup
1 good pie crust
1-Have your pie crust rolled out and in the pie tin. Preheat the oven
to 375 degrees.
2-Mix all of the ingredients together in a medium size bowl, except
the honey and maple syrup. Set aside
3- Combine the honey and maple in a small pot. Bring to a gentle
simmer. Make sure it doesn’t boil over! Let it simmer until the
mixture reaches the soft ball stage (the temperature should be between
234-242 degrees). To check it, drop a small amount of the syrup with a
warm wooden or metal spoon into cold water. Quickly gather the syrup
in between your fingers, at the soft ball stage it will be a limp
sticky ball that flattens between your fingers when removed from the
water. I find it helpful to check at least several times as the
temperature gets close. If you are new at this, you may want to take
the pot off of the heat while you check it.
4-When it is done, allow it to cool for about 5 minutes and then add
to the rest of the ingredients. Mix thoroughly, and pour into the pie
crust.
5-Place in the middle of the oven and bake until the center is set (it
will still seem quivery, like gelatin, when you nudge the pan). 45
minutes to 1 hour is the usual time. Let cool completely and then
refrigerate. Enjoy!
Thursday, November 26, 2009
The BEST Crust Recipe
Tried this crust for Thanksgiving and it is hands down the best. It turned out so flaky and fabulous!
Pie Crust: (this will make one crust; double the recipe if two crusts are needed)
1 cup plus 2 TBSP flour
½ tsp. salt (or slightly less)
1/3 cup oil
2 TBSP cold water
Place the flour and salt into a mixing bowl and stir together with a fork. Then drizzle the oil and water over the flour mixture. Take your fork and mix together just enough to roughly blend it together. Do NOT overmix! Overmixing will make a stiff crust that is not flaky.
Then take your CLEAN hand and mold the dough into a ball. Again do only as needed. Do not knead or mix the dough. There should still be small chunks of flour.
Place a piece of wax paper on the countertop and another piece of wax paper on top of the dough ball. Now roll out the dough between the paper into a circle with a rolling pin.
Place your dough into a pie plate and lift the edges so that if fills the inside of the plate. Take a knife and cut off the excess pie dough from around the edge of the dish. Now use your fingers and pinch in the top edge of the crust to make a fluted edge. I do this by using the index finger and thumb of my left hand held together on one side of the crust and push the crust against them with my left index finger.
From: theidearoom.blogspot.com
Pie Crust: (this will make one crust; double the recipe if two crusts are needed)
1 cup plus 2 TBSP flour
½ tsp. salt (or slightly less)
1/3 cup oil
2 TBSP cold water
Place the flour and salt into a mixing bowl and stir together with a fork. Then drizzle the oil and water over the flour mixture. Take your fork and mix together just enough to roughly blend it together. Do NOT overmix! Overmixing will make a stiff crust that is not flaky.
Then take your CLEAN hand and mold the dough into a ball. Again do only as needed. Do not knead or mix the dough. There should still be small chunks of flour.
Place a piece of wax paper on the countertop and another piece of wax paper on top of the dough ball. Now roll out the dough between the paper into a circle with a rolling pin.
Place your dough into a pie plate and lift the edges so that if fills the inside of the plate. Take a knife and cut off the excess pie dough from around the edge of the dish. Now use your fingers and pinch in the top edge of the crust to make a fluted edge. I do this by using the index finger and thumb of my left hand held together on one side of the crust and push the crust against them with my left index finger.
From: theidearoom.blogspot.com
Sunday, November 22, 2009
Impossible Pumpkin Pie
Don’t have time to make a crust? Don’t worry, this pie makes its own!
3/4 c. sugar
1/2 c. bisquick
2 T. margarine
1 (12 oz.) can evaporated milk (1/2 c. +1 T. dry milk
powder +1-1/2 c. water)
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 (16 oz.) can pumpkin
1 T. pumpkin pie spice
2 t. vanilla
Heat oven to 350. Grease pie plat. Beat all ingredients until smooth, 1 minute in blender on high for 2 minutes. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes.
From: everydayfoodstorage.net
3/4 c. sugar
1/2 c. bisquick
2 T. margarine
1 (12 oz.) can evaporated milk (1/2 c. +1 T. dry milk
powder +1-1/2 c. water)
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 (16 oz.) can pumpkin
1 T. pumpkin pie spice
2 t. vanilla
Heat oven to 350. Grease pie plat. Beat all ingredients until smooth, 1 minute in blender on high for 2 minutes. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes.
From: everydayfoodstorage.net
Easy Pecan Pie
20 Ritz crackers, crushed
1 c. chopped pecans
1 c. sugar
3 egg whites
1 t. vanilla
Preheat oven to 325 degrees. Combine crackers, pecans and 1/2 c. sugar. Beat egg white until stiff. Gradually add remaining 1/2 c. sugar and vanilla. Spread on bottom and side of greased 9” pie pan to make pie shell. Bake in 325 oven for 30 minutes. Cool. Fill with whipped cream. Garnish with pecans, chocolate slivers, and cherries.
*This is a recipe from my Aunt who got it from an old Eastern inn. It was the house secret for many years.
From: everydayfoodstorage.net
1 c. chopped pecans
1 c. sugar
3 egg whites
1 t. vanilla
Preheat oven to 325 degrees. Combine crackers, pecans and 1/2 c. sugar. Beat egg white until stiff. Gradually add remaining 1/2 c. sugar and vanilla. Spread on bottom and side of greased 9” pie pan to make pie shell. Bake in 325 oven for 30 minutes. Cool. Fill with whipped cream. Garnish with pecans, chocolate slivers, and cherries.
*This is a recipe from my Aunt who got it from an old Eastern inn. It was the house secret for many years.
From: everydayfoodstorage.net
Wednesday, November 18, 2009
Tuesday, November 10, 2009
Ignorance is Bliss Cake
subtitled: It's OK, butter is actually good for you in a way that margarine never was, says Michael Pollan
- • Melt 2 sticks of butter
• On the side, boil one cup of water
• Add four heaping (and when I say heaping, I mean basically just keep going. Maybe use the biggest excuse for a spoon you can find in the house) tablespoons baking cocoa to the butter and whisk it in. Add boiling water. Let it bubble for 30 seconds and then turn off the heat and set it aside
• Combine 1 cup white flour, 1 cup whole wheat flour (danger! We're deviating from the Pioneer Woman's carefully laid plans now!), 1 cup sugar (maybe even brown sugar. Ha! Take that!) and some salt
• Add in chocolate mixture, only stirring slightly
• In another bowl, combine 1/2 cup buttermilk (or regular milk with a dash of vinegar), 2 beaten eggs, 1 tsp vanilla and 1 tsp baking soda
• Add to the chocolate/flour mixture and mix well
• Pour into a 9 x 13 pan because this used to be a sheet cake but I don't have a sheet cake pan. What are you going to do about it?
• Bake at 350 for about 20 minutes or until a toothpick in the middle comes out clean, which for me was exactly 20 minutes
MEANWHILE, and this is the really nefarious part:
• Melt 1 1/2 sticks of butter, whisk in 8 heaping tablespoons of baking cocoa (just kind of keep going until it's ludicrously chocolately) and add 1 can of sweetened condensed milk. (Sweetened condensed milk isn't really sugar, friends. It's a dairy product.)
• Chop & add 1 cup walnuts if you're so inclined. Whisk in a splash of milk or maybe some WHIPPING CREAM and the nuts and let it all bubble for a little, stirring until smooth, and then turn off the heat
• When the cake comes out, poke holes all over it with a stick that you bought to make carmel apples with. Then pour the glaze all over the poor unsuspecting cake, being sure to drown the living daylights out of it.
• Best eaten straight out of the hot pan with a fork. Or you can cut it and pretend to be civilized if you must.
Sunday, November 8, 2009
Market Street Grill Clam Chowder
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Directions:Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
From: Amanda Wilkinson
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Directions:Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
From: Amanda Wilkinson
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