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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: pie (1 9" pie) 1 cup pumpkin (above) 1/2 tsp salt 1/4 tsp cloves 1/2 tsp ginger 1 tsp cinnamon 1 1/3 cup evaporated milk 3/4 cup brown sugar 2 eggs Pie Shell (Makes 3 crusts) 3 cups flour 5 tbs ice water 1 tsp salt 1 1/3 cup Crisco 1 egg 1 tbs vinegar Instructions: To prepare pumpkin: 1. Cut the top out of the pumpkin and scoop out the seeds and junk just as if you were going to care it. 2. Cut the pumpkin up into 3" squares. 3. Cut the rind (the dark orange part) off the pulp. (If it's easier, you can do this prior to cutting it up into little pieces and do it when the pumpkin is still cut up in larger chunks.) 4. Put the pumpkin pieces into a saucepan and cover with water. Cook as you would potatoes, until the pulp is very soft, and offers no resistance to piercing with a fork. 5. Pour off the water and put pulp into a colander. Mash with a fork to eliminate liquid. Let drain for several hours, periodically mashing and stirring to eliminate liquid. If you do not drain sufficiently, your pie will be runny! Note: Unused pulp can be measured out and placed in freezer bags. Squeeze out all excess air and freeze. Keeps forever! pie (1 9" pie): Put all ingredients into a blender (suggest liquid first) and blend for 45 seconds. Let rest in the blend for 15 minutes. Pour into unbaked pie shell, bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees, bake for an additional 50 minutes, or until a knife comes out clean. Cool. Pie Shell (Makes 3 crusts): Cut in flour, salt and Crisco. Beat egg with ice water and vinegar. Add to flour mixture and stir. Roll into a ball, let rest 5 minutes. Divide into thirds, roll out to desired thickness and pie size. Note: I like to put my dough in the frig for about 10-15 minutes before rolling out. It makes it a little stiff and easier to roll. |
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