Baking
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!
Recipes
What a surprise this was… our problem was reserving enough carrots from our garden to eat instead of putting it all into this soup for freezing. This is just a taste delight, and I don’t often say that about really anything. Curry? And ginger?!? Really? Yet it’s awesome, and can’t deny it.
Baking
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!
Basic pumkin pie. Works every time.
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.
Recipes
What a surprise this was… our problem was reserving enough carrots from our garden to eat instead of putting it all into this soup for freezing.