Chinese
Fried Rice with Egg
A simple Chinese food staple.
Chinese
Chinese
Baking
Easy Pastry
This is by far the most successful recipe for pie crust I have ever encountered. I get comments on it all the time, as if I’m some sort of guru… I just followed the recipe.
Recipes
Pumpkin Puree
This is a basic “recipe” for pumpkin puree from whole pumpkins. The puree can be frozen and used in various recipes year round, and if you take advantage of the load of them during the Hallowe’en season, you will have pumpkin puree for pennies a litre.
Casserole
Tomato Mac Casserole
This is a simple casserole that can be thrown together easily. 10 minutes prep and then you wait.
Baking
Pumpkin Pie
Every cookbook needs a simple pumpkin pie recipe, so here it is. This one came straight out of The Encyclopedia of Creative Cooking. which I inherited from my Mother. Published in 1985 and 800 pages thick, it weighs about 6 pounds! Though I’ll never throw it away, a tablet is a little lighter.
The picture above is what I get when I’m not even trying. Deeeeeelicious!
Pumpkin pie
Basic pumkin pie. Works every time.
- 1 8″ unbaked pie shell (see Easy Pastry )
- 1 cup pumkin puree
- 1/2 tsp cinnamon
- 1/4 tsp Ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup milk (condensed, whole, or half and half cream)
- 1/2 cup sugar
- 1/2 tsp salt
- Prepare the pie shell in an 8 inch pie pan. Preheat oven to 400 degrees.
- Blend pumpkin and spices thoroughly.
- Stir in remaining ingredients and mix well.
- Bake for about an hour – pie is done when a knife instered into the middle comes out clean.
- Set aside for filling to cool and set.
After about 1/2 hour, the pie is set and still warm. I feel this is the perfect time to cut into it and chow down. Some whipped cream on top, or ice cream on the side, make a nice addition. Cover leftovers with tin foil. Refrigerate if you feel it’s necessary, but chances are slim it will survive a full day after baking.
I’ll add a picture once I get the fluting of the shell down a little better.