I have three pumpkin pie recipes – each one good in its own right. This one goes together very quickly and is very enjoyable.
1 (9″) unbaked pie shell
2 cups canned pumpkin
1 can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Stir spices and salt into pumpkin. Beat in eggs and sweetened condensed milk. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking for 35-40 minutes until knife inserted into centre comes out clean.
My first husband, long deceased now, would find it hard to believe that I am now noted for my great pastry. He used to leave the house whenever I made pies – my frustration was not a pretty sight. I could never get the crust to roll out right, and if it did stay together I would break it getting it from the table into the pan. I would have to start over so many times that the crust was really tough by the time I was finished.
Then I came across Crisco shortening and THEIR never-fail recipe which really works. And I haven’t used any other shortening since.
2 cups flour
1 tsp salt
1 cup Crisco shortening
1 egg
1 tblsp vinegar
2 tblsp cold water
Stir salt into flour with a fork. Mix in shortening with a pastry blender (not your hands – this will toughen the crust - you should handle it as little as possible.) Mix egg, vinegar and cold water. Stir briskly with fork. Add to flour mixture and stir with fork til flour is completely moistened.
Roll out on floured wax paper to make it easier to put in pan.
This recipe makes two flaky, tasty pie crusts that will be a joy to eat.
1 cup pureed or shredded zucchini
1/4 cup milk
1 1/4 cups flour
1 cup sugar
1/3 cup cocoa
1 1/4 tsp baking powder
3/4 tsp soda
1/2 tsp salt
2 eggs
1/3 cup margarine
1/2 tsp vanilla
Topping: 1/3 cup chopped walnuts 1/2 cup chocolate chips
Beat sugar and margarine until creamy. Beat in eggs, then vanilla. Whisk flour, baking powder, soda and salt together. Add to batter alternately with milk, beating well after each addition. Stir in zucchini. Pour into greased 8″ square cake pan. Sprinkle with walnuts and chocolate chips. Bake at 350 for 50-55 minutes.
My grand-daughter’s boyfriend had a birthday last week. When I asked him what kind of cake he wanted me to bake for him, this is the one he chose. I made it a month or so ago with Almond Butter and he really liked it. My son and his wife expected it to be heavy and were surprised to find it light and tasty with just a hint of peanut butter. I frosted it with Chocolate Frosting.
1 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter
1/2 cup margarine
1 cup sugar
2 large eggs
1 tsp vanilla
2/3 cup milk
With electric mixer beat peanut butter, margarine, and sugar on medium for 4 minutes. Beat in eggs one at a time. Beat in vanilla.
Sift together flour, baking powder and salt. Add alternately to batter with milk. Bake in springform pan at 350 for 40 minutes.
Note: If using regular flour, remove 3 tblsp of flour before sifting.
1 8oz pkg cream cheese
1/2 cup peanut butter
1 cup icing sugar
2 tblsp milk
1 small container Cool Whip
2 cups graham cracker crumbs
1/2 cup margarine
1/4 cup cocoa
1/4 cup sugar
Combine melted margarine, cocoa and sugar. Stir in graham cracker crumbs. Press firmly in greased 9″ pie plate.
In large bowl, combine softened cream cheese and peanut butter with electric mixer. Beat in icing sugar and milk. Gently fold in Cool Whip. Put on top of graham cracker crumbs. Chill.
4 hot cross buns, cubed
2 eggs
2 cups milk
1 tsp vanilla
1/2 cup sugar
Cool Whip
Spread cubed hot cross buns in lightly greased casserole dish. Whisk together eggs, milk, vanilla and sugar. Pour over cubed buns and pat down to coat. Bake at 350 for 40 minutes or until knife inserted in centre comes out clean. Serve chilled topped with Cool Whip. Serves 4.
