Posted on 21 November 2012 by Cathy
This pie recipe is easy and terrific! It would be even better to use my pumpkin puree recipe instead of canned.
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 Tablespoon flour
2 eggs
1 3/4 cup pumpkin puree
1 12 fluid ounce can Evaporated Milk
1. Preheat oven to 425 degrees F.
Into a mixing bowl measure out sugar and salt
Add cinnamon
Add ginger
Add allspice
Add cloves and stir the mixture together
Beat eggs lightly in bowl
Add to the mixture and stir to combine
Add the pumpkin. You can use my pumpkin puree recipe here or add canned pumkpin
Gradually add the evaporated milk. The mixture will be soupy
Pour into pie shell. You can find a very easy yet flakey pie crust recipe here
Bake for 15 minutes. Reduce temperature to 350 degrees F.; 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. (Do not freeze as this will cause the crust to separate from the filling.)
Posted on 26 December 2011 by Cathy
Merry Christmas! Mincemeat began as a way to preserve food and always contained meat. Over time it became synonymous with Christmas. My recipe has no meat/suet in it making it healthier!
1 cup raisins
1 cup dried cranberries
1 cup golden raisins
1 (16 ounce) can sour cherries
5 apples
2 cups white sugar
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 lemon (zest and juice)
1 orange (zest and juice)
1/4 cup brandy
1/4 cup rum
Measure out and add the raisins to a mixing bowl
Next add the cranberries
Add the golden raisins
Add the cherries
You will need the apples next
Core and peel the apples
Grate the apples
Add the apples to the bowl
You need a lemon and an orange next
Zest the lemon, juice it and add them both to the mixture
Zest the orange, juice it and add them to the pot
Add the cloves
Add the nutmeg
Add the cinnamon
Add the allspice
Add the sugar and simmer for 30 minutes. You need to stir occasionally then remove it from the heat
Add the brandy and rum
Use right away or use a can in a water bath covered by 2 inches of water. Cover the pot and process for 30 minutes. It is best to let this age for a few months before you use it.
Posted on 03 December 2011 by Cathy
This is my grandmother Claire’s recipe. My father could sit with the whole batch and finish them off in one day! Whenever I make this I can hear my dad thanking me for making them because he loved them that much. It also brings back many memories of Christmas especially of times with the family. I remember being in the kitchen with my grandmother helping her to make them.
1 cup crisco
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup ice cold water
1 jar mincemeat or make your own
1 cup Confectioners Sugar
This is what the written recipe says:
Preheat the oven to 350 F and strain the mincemeat – lump it all & mix. Flour fingertips to work. Wet paper towel and cover bowl. Roll out dough and cut into squares. 1 tsp. mince on middle of square. Roll and tuck ends or squeeze. Cookie sheet ungreased. Put fork marks on top to release air. Check. Powdered sugar to cover after finished.
Now let me break this down for you
Measure out the crisco
Scrape it into a bowl
Measure out the flour and add to the bowl
Add the salt
Add the baking powder
Add the ice water
See it is all lumped together now per her recipe
Flour your fingers and work the dough until it comes together smooth. Wet a paper towel and cover the dough in the bowl
I like to divide the dough and only work with half at a time. Roll it out and cut into squares
Put 1 teaspoon of mincemeat in the middle of the square
Roll
Tuck the end, squeeze and place on an ungreased cookie sheet
Keep working until all the dough is gone
Put fork marks on top to release steam
Bake at 350 F for about 30 minutes or until lightly brown
Put confectioners sugar into a bowl
Toss the hot tarts with the sugar and let cool
Serve warm or cool.. YUM!!!
This is what they look like inside…… Oh the memories