Holiday Notebook: Favorite Pumpkin Pie

Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (12 oz) evaporated milk

1 unbaked 9-inch deep-dish pie shell

Preheat oven to 350 degrees F.
Mix sugar, cinnamon, salt, ginger and cloves into pumpkin, add eggs. Gradually mix in evaporated milk.
Pour mixture into pie shell, bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.


Holiday Notebook: Turkey Day notes

Preparing for Thanksgiving can seem like an overwhelming task, especially when you have crowd to feed. To help your Turkey Day game plan succeed, do as many things ahead as possible.

Remember, if you only have one oven ( like I do) baking ahead and freezing is always a good option. The loaf breads in the Holiday Notebook can all be made ahead, wrapped tightly in plastic wrap and foil, and frozen.

Shopping for your staples before the stores are insanely crowded, is also a less frenzied way to prepare. Believe me, fighting over the last can of Redi-Whip on Thanksgiving morning is not my idea of fostering Holiday Spirit!

Give your turkey several days to thaw in the refrigerator, trying to thaw too quickly opens the door to unsafe practices and invites unwanted germ-laden guests to your dinner. A 16-20 lb turkey takes 4-5 days to thaw in your refrigerator. This is the safest way to thaw. If you do run short of time, good advice can be found on the USDA website "Let's Talk Turkey".

Holiday Notebook: Cranberry Orange Bread


2 cups all purpose white flour (may use 1 cup white & 1 cup whole wheat flour)
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter or margarine
1 egg beaten
1 tsp grated orange peel
¾ cup orange juice
3 cups chopped cranberries

Preheat oven to 350 degrees F. Butter a 9 X 5 X 3 inch loaf pan.

Sift flour, sugar, baking powder, salt & baking soda in a large bowl.
Cut in butter with fork or pastry blender until mixture is crumbly.
Add egg, orange juice and peel all at once, stir just until mixture is evenly moist.
Do not over mix, leave it a little lumpy.
Fold in cranberries. Spoon mixture into prepared pan.
Bake for about 1 hour, test for doneness with a skewer inserted into center of loaf,
it should be clean when removed. Let cool for about 20 minutes in the pan, carefully remove and transfer loaf to a cooling rack. Cool completely before slicing.

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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