Jill’s Pumpkin Pie

November 25, 2020 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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I also have a recipe for Jill’s Pumpkin Pie which also comes from the Wild Idea Buffalo website. To make this Pie you’ll be needing are Flour, Sugar, Salted Butter, Sugar, Eggs, Cider Vinegar, Lemon Juice, Cream, and Ice Cubes. Also included is a recipe for the Pie Filling. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flaky crust on the bottom. You may also need to cover crust half way through baking pie, to keep from over browning. A little extra effort, but so worth it!
Pie Crust (Makes 2 – 10” deep-dish pie crusts)

Ingredients:

3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – tablespoon sugar
¾ – lb. salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I use half of each.
2 – tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.
2 – In mixer using pastry blender, mix flour, salt & sugar.
3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.
4 – Add chilled butter to flour mixture until incorporated.
5 – Slowly drizzle in egg mixture.
6 – Remove dough from mixer with floured hands, shape into ball and cut in half.
7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine pronged fork, about 8 times.
9 – Chill the piecrust for 30 minutes in the refrigerator.
10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with dried beans, rice or pie weights.
11 – Place in 450° pre-heated oven and bake for 25 minutes.
Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
12 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
A few extra ingredients for a richer, creamer filling. Enjoy.

Ingredients:

3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

1 – In mixer, beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
2 – Pour pumpkin mixture into prepared piecrust.
3 – Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
4 – Remove pie from oven and allow to cool for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Diabetic Dessert of the Week – Autumn Bran Muffins

October 8, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 3 Comments
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This week’s Diabetic Dessert of the Week is – Autumn Bran Muffins. The Muffins are made using Cooking Spray, All Purpose Flour, Whole Wheat Flour, Sugar, Baking Powder, Salt, Pumpkin Pie Spice, 100% Bran Cereal, Skim Milk, Egg Whites, Canned Pumpkin, and Vegetable Oil. The Muffins are 70 calories and 11 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Autumn Bran Muffins

Ingredients
Preparation time: 20 minutes
Cooking time: 20 minutes.

Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups 100% bran cereal
1 1/2 cups skim milk
2 egg whites
1 can (15 ounces) pumpkin
2 tablespoons vegetable oil

Directions
Yield: 22 muffins
Serving size: one 2 1/2-inch muffin

1 – Preheat oven to 400°F. Spray muffin pans (with enough cups for 22 muffins) with nonstick cooking spray. Stir together flours, sugar, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, combine the bran cereal and milk and let sit until the cereal softens, about two minutes. Add the egg whites, oil, and pumpkin to the cereal and milk, and blend well. Add the flour mixture, stirring only until it is combined. Portion the batter evenly into the muffin pans. Bake for 20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Gently remove muffins from baking pans and serve warm or cold.

Nutrition Information:
Calories: 70 calories, Carbohydrates: 14 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 105 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/autumn-bran-muffins/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
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