Baking
Ginger Snaps
Oh yeah! These are the bomb. Little flavor explosions covered in sugar. What’s not to like?
Baking
Baking
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!
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.