Tags: Baking and Confections, Cooking, Fruit and Vegetable, Home, Pie, Pumpkin, Pumpkin pie, Thanksgiving
Got leftover pumpkin pie? Take the filling out of the crust and freeze it. You use it for pumpkin milkshakes, pancakes, cookies, or any other pumpkin recipes you can come up with throughout the year! Plus it’s already got the spices in it for you. Just thaw it and use it.
Tags: Chicken soup, cook, Domesticated turkey, Leftovers, Onion, Pie, Pillsbury Company, Vegetable
Lots of Turkey and mixed vegetables leftover from one of the Holiday Feasts? No problem, use them for a Turkey Pot Pie. The good thing is it can also be prepared in advance and frozen once made and baked later. Thank you Mom for this one!
Turkey Pot Pie
1 Pillsbury recipe pastry for a 9 inch double crust
2 cups cubed leftover cooked turkey
2 cups leftover mixed vegetables
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup 2% milk
1. Preheat oven to 400 degrees F. Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
3. Poke holes in top crust and bake for 40 to 50 minutes.
Tags: Cooking, dessert, Halloween, Home, Pie, Pumpkin, Pumpkin pie, Thanksgiving
When it’s the Fall time of the year you think of pumpkins, as does the Delish web site with 27 Pumpkin Desserts Beyond Basic Pie. You can get them all by clicking the link at the bottom of the page. Enjoy!
27 Pumpkin Desserts Beyond Basic Pie
It’s that time of year again, when we try to pack in the pumpkin sweets before the spring thaw wipes every menu in town clean of anything pumpkin spice. But why should pumpkin be pigeon-holed to just pie and lattes? It makes for a delicate and delicious ingredient in a range of desserts. Break with tradition by trying a new take on this fall favorite — we’ve got everything from personal parfaits to pumpkin pie variations to satisfy that seasonal craving.
Layers of snow-white whipped cream and spiced pumpkin mousse create a festive dessert for the holiday season. Top with chocolate curls for an elegant presentation……
Pumpkin Cream Pie
If you’re planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work……
* Click the link below for all the recipe details!
Tags: Bake, Butter, cook, Corn syrup, Pecan, Pecan pie, Pie, Vanilla extract
Thank you Anthony “The Cook” for passing this one along!
3 large eggs, lightly beaten or (3/4 Cup Egg Beater’s)
3/4 cup Splenda Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted (Blue Bonnet Light Stick Butter)
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
Preheat oven to 350°F (175°C).
Combine eggs, Splenda Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell.
Bake for 45-50 minutes or until a knife inserted near center comes out clean.
Cool on a wire rack. Serve warm.
Makes 8 servings.
Tags: Apple, Apple dumpling, applebutter, Archbold Ohio, Cider, cook, Pie, Slow cooker
September 25-28, 2013 Apple Butter Making Week – Sauder Village, Archbold, Ohio
The aroma of apples and spices mixed with wood fires and falling leaves signals a change of season and apple butter making at Sauder Village. Produced in the fall as a way to preserve part of the apple crop, apple butter was historically a community project – bringing families and neighbors together each fall. Guests can watch as we boil the cider down, add the thinly sliced apples and then cook the homemade apple butter in copper kettles over an open fire. There will be cider pressing and other apple-themed activities as well as homemade apple dumplings, pies and other treats to enjoy! Enter a homemade pie in our pie baking contest on Saturday.
Tags: Berry, Business, Fruit, Home & Garden, Pie, Sugar, United States, Water content
The moisture content of fresh berries is high, so make sure to thoroughly dry them before sticking them into the fridge, or wait until you’re ready to eat them before you wash them. Otherwise, they can easily rot. Also make sure to store berries, especially strawberries, loosely covered in the refrigerator.
Tags: Apple pie, Blind-baking, cook, Egg white, Fruit, Home, Juice, Pie, Sucrose, Sugar
Kitchen Hint of the Day!
It’s always disappointing when you slice into your carefully prepared pie only to find that the bottom is soggy. If you have a problem with fruit juices soaking the bottom of your pie crust, brush the bottom crust with egg white before adding the filling. This will seal the crust and solve the problem. If your fruit filling is simply too wet, thicken it up. The best thickener is 3 – 4 tablespoons of minute tapioca. Just mix it with the sugar before adding to the fruit. Other solutions for soggy pie bottoms include prebaking the pie crust, partially cooking the filling, or brushing the crust with jelly before you fill it. When using a cream filling in a pie, sprinkle the crust with granulated sugar before adding the filling to keep the crust flaky.
Tags: Apple pie, Baking and Confections, Bread, cook, crust, Crust (baking), Flour, Home, Lard, Pastry, Pie, Walnut Piecrust, Whipped cream
Even if your pie’s filling is near perfect, you won’t win any accolades for your creation unless its crust is up to par. Here are a few tips
for making perfectly flaky pie crusts.
* Be sure the liquid used in your pie crust dough is ice cold. In fact, anything hot going into a pie crust will affect it.
* Low gluten flour such as pastry flour is your best bet. Cake flour is too soft and won’t give the crust the body it needs, and bread flour has too high a gluten content and would make a tough crust. As a substitute for pastry flour, combine two parts all-purpose flour and one part cake flour or instant flour.
Tags: Apple, Apple pie, cook, Crust (baking), Egg white, Home, Pie, Pies and Pastry
Do you want your pies to glisten like those in the bakery? It’s easy with this trick: Just beat an egg white and brush it over the crust before baking. This works especially well for a pie that has a top crust, like apple pie.