Kitchen Hint of the Day!

August 11, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , ,

Are Pecans healthy……………………

Clinical research published in the Journal of Nutrition found that eating a handful of pecans each day may help lower cholesterol levels similar to what is seen with cholesterol-lowering medications2. … Pecans also reduce the risk of heart disease with an abundance of “good” heart healthy fats

Sunday’s Pork Roast Dinner Recipe – Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

May 31, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

This week’s Sunday’s Pork Roast Dinner Recipe is a Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast. To make this week’s recipe some of the ingredients you’ll be needing are a Boneless Single Loin Pork Roast, Dried Thyme, Light Cream, Bourbon, Chicken Broth, Molasses, Dates, Apricots, Pecans, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast
Try your favorite stuffing rolled up in this jellyroll style pork loin. Be aware that the double-butter flied loin will cook more quickly than a solid loin. Serve with green salad tossed with vinaigrette, warm dinner rolls and steamed asparagus spears.

Recipe Ingredients:
Stuffing:
1/2 cup coarsely chopped pitted dates
1/4 cup coarsely chopped dried apricots
1/4 cup finely chopped pecans
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon black pepper

Bourbon Glaze:
2/3 cup bourbon
2/3 cup chicken broth
1 tablespoon molasses

Pork:
1 (2-pound) boneless single loin pork roast
1 tablespoon dried thyme

Pan Sauce:
1/4 cup light cream
1/4 teaspoon salt

Cooking Directions:
1 – Preheat oven to 350°F (175°C)
2 – For Stuffing: In a medium bowl, toss together all stuffing ingredients, set aside.
3 – For Bourbon Glaze: In a large saucepan, combine bourbon, broth and molasses; bring to a boil, remove from heat and set aside.
4 – For Pork: Butterfly (cut lengthwise almost all the way through) the pork loin. Lay open and pat flat. Starting the center of the opened loin, butterfly again on the left side. Butterfly again on the right hand side, lay open and pat flat. Evenly spread stuffing over loin. Roll the loin up, like a jelly roll, and tie securely at 2 to 3 inch intervals with kitchen twine; place in a shallow roasting pan, 4 – sprinkle with the tablespoon of thyme and pour bourbon mixture over. Roast 45 minutes to 1 hour, or until internal temperature, measured with a meat thermometer, is 150°F to 155°F (approximately 65°C), basting occasionally with bourbon glaze. Remove pork from pan, reserving the drippings; keep warm.
5 – For Pan Sauce: Add cream and 1/4 teaspoon salt to pan drippings. Cook over medium-high heat, stirring constantly, until slightly thickened.
6 – To Serve: Slice pork, removing twine as necessary, and arrange on serving platter. Serve with pan sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 280 calories Protein 27 grams Fat 10 grams Sodium 190 milligrams Cholesterol 70 milligrams Saturated Fat 3 grams Carbohydrates 17 grams.
https://www.cooksrecipes.com/pork/bourbon-glazed_fruit_and_nut-stuffed_pork_roast_recipe.html

Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

May 14, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
Tags: , , , , , , , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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/

Pecan-Cranberry Upside-Down Cake
This moist and delicious upside-down cake is the perfect complement for your holiday table!

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Apple Breakfast Cake

April 5, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
Tags: , , , , , , , , , , , , , ,

I’ve got a delicious Apple Breakfast Cake recipe to pass along to all of you! To make this recipe you’ll be needing a Package of Frozen Escalloped Apples, Old Fashioned Oats, Pecans, Dark Brown Sugar, Butter, and Ground Cinnamon. Also included is a recipe for the Streusel Topping. It’s another recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Apple Breakfast Cake
This cake is perfect for breakfast, as a midday snack, or as an after-dinner dessert. A steaming hot mug of coffee or an icy cold glass of milk will be the perfect accompaniment.

Recipe Ingredients:
For Streusel topping:
3/4 cup quick or old-fashioned oats
3/4 cup chopped pecans or walnuts
1/2 cup packed dark brown sugar
1/2 cup melted butter
1/2 teaspoon ground cinnamon

Cake:
1 (16-ounce) package frozen escalloped apples, defrosted, according to package directions
1 (18.25-ounce) package yellow cake mix
3 large eggs
1 1/3 cups milk
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – For Streusel topping: Combine oats, pecans or walnuts, brown sugar, melted butter and cinnamon in medium bowl; mix well. Set aside.
2 – For Cake: Preheat oven to 350°F (175°C). Grease and flour 13x9x2-inch baking pan.
3 – Beat cake mix, eggs, milk and cinnamon in large mixer bowl until just moistened. Beat for two minutes at medium speed.
4 – Fold apples into batter. Pour half of batter into prepared pan. Sprinkle with half of Streusel Topping; top with remaining batter. Sprinkle with remaining Streusel Topping.
5 – Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Makes 12 servings.
https://www.cooksrecipes.com/cake/apple_breakfast_cake_recipe.html

Sunday’s Pork Roast Dinner Recipe – Italian-Stuffed Pork Tenderloin

March 15, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
Tags: , , , , , , , , , , , , , , , , ,

This week’s Sunday’s Pork Roast Dinner Recipe is a Italian-Stuffed Pork Tenderloin. To make this week’s dish you’ll be needing Whole Pork Tenderloins, Butter, Mushrooms, Green Onions, Long Grain and Wild Rice, Pecans, Italian Seasoning, Parsley, Alfredo Sauce, and Dry White Wine. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Italian-Stuffed Pork Tenderloin
Italian-Stuffed Pork TenderloinThis dish requires a bit of extra work, but with pre-packaged ingredients it goes smoothly. Serve with a tossed green salad.

Recipe Ingredients:
2 whole pork tenderloins, about 1 pound each
2 tablespoons butter
1 (8-ounce) package fresh mushrooms, chopped
1/2 cup sliced green onions
1 (6-ounce) package long-grain and wild rice mix, cooked according to package directions and cooled
1 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (10-ounce) container refrigerated Alfredo sauce
3 tablespoons Chardonnay or other dry white wine

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside.
3 – Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside.
4 – Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.
5 – Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.
6 – Roast tenderloins, uncovered, for 25 to 30 minutes until internal temperature is 160°F (70°C).
7 – Bake casserole of rice mixture alongside tenderloins.
8 – Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly.
9 – To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/italian-stuffed_pork_tenderloin_recipe.html

TRIPLE BERRY BAKED BRIE

February 6, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
Tags: , , , , , , , , , , ,

I have a recipe for a Triple Berry Baked Brie to pass along. Made using Frozen Puff Pastry, Smucker’s Orchard’s Finest Northwest Triple Berry Preserves, Round Baby Wheel Brie Cheese, Pecans, Egg, and Water. Served with assorted Crackers, Pear slices and/or Apple slices. The recipe comes from the Diabetic Gourmet website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out soon. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

TRIPLE BERRY BAKED BRIE

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1 large egg
1 tablespoon water
Assorted crackers, pear slices and/or apple slices

Directions

1 – Heat oven to 400F.
2 – Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.
3 – Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.
4 – Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
5 – Whisk egg and water in small bowl.
6 – Brush seams with egg mixture.
7 – Place seam-side down on baking sheet.
8 – Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
9 – Bake 25 minutes or until golden brown.
10 – Let stand 20 minutes before cutting.
11 – Serve with crackers and sliced fruit.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 250
Fat: 15 grams
Saturated Fat: 4.5 grams
Fiber: 2 grams
Sodium: 180 milligrams
Cholesterol: 25 milligrams
Protein: 6 grams
Carbohydrates: 23 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/triple-berry-baked-brie

Kitchen Hint of the Day!

December 16, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , , , ,

Just Nuts……………..

Nuts make great snacks. Choose unsalted nuts as a snack and use them in salads or main dishes. Add almonds, walnuts, or pecans instead of cheese or meat to a green salad.

Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

November 21, 2019 at 6:01 AM | Posted in dessert, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , ,

I have a couple of more Dessert Recipes to pass along to everyone and these are from the Wild Idea Buffalo website, Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from 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 – pound 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 used 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 tined 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 beans, rice or pie weights.

11 – Place in 450° pre-heated oven and bake for 25 minutes.

12 – Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

13 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! 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:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes?_pos=3&_sid=147021a89&_ss=r

Diabetic Dessert of the Week – Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics

October 31, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 5 Comments
Tags: , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics. This is just one of the many Diabetic Friendly Desserts that you can find at the Diabetes Self Management website. Along with all the Diabetic Friendly Recipes at the Diabetes Self Management website you’ll find Diabetes Management Tips, Diabetes News, and more! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites. Each issue is packed with Diabetes Friendly Recipes and Diabetes News and Tips. I’ve left a link to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics
Ingredients
8 tablespoons sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup fat-free (skim) milk
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup solid-pack pumpkin
1 egg, beaten
1 tablespoon vanilla
1 package (2 ounces) pecan chips (1/2 cup)

Directions
1 – Preheat oven to 400°F. Spray 12 standard (2 1/2-inch) nonstick muffin cups with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.

2 – Combine cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining 6 tablespoons sugar, remaining cinnamon, baking powder, baking soda, and salt in large bowl; mix well.

3 – Whisk pumpkin, egg, and vanilla into cereal mixture. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into prepared muffin cups; sprinkle evenly with pecan chips. Sprinkle with cinnamon-sugar topping.

4 – Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool on wire rack 3 minutes. Remove from pan to wire rack. Serve warm or at room temperature.

Yield: 12 servings.

Serving size: 1 muffin.

Nutrition Facts Per Serving:
Calories: 141 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 335 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-sugared-pumpkin-pecan-muffins/

 

 


Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

One of America’s Favorites – Pumpkin Pie

October 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , , ,
Pumpkin pie, with two slices removed

Pumpkin pie, with two slices removed

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.

Pies made from pumpkins use pie pumpkins which measure about six to eight inches in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point the pulp is scooped out and puréed.

A slice of home-made pumpkin pie

The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

The pumpkin is native to the continent of North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie. Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Today, throughout much of the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata (Libbey Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins).

Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

the queen bee

sit + stay awhile

Cook Sleep Read

Saying "Yes, Please!" To a Delicious Life!

eatingwithgee

Healthy, Delicious Recipes On A Budget

Miles & Daydreams

a blog curated by your bff's.

experimentalspoon.wordpress.com/

Always Trying Something New to Cook to Entertain Family and Friends!

The Dads: Harris & Dave

Cooking, Decorating, Entertaining, Photography and More!

Pondering Pies

A Baking Blog

The Salty Honeybee

Food,Art,and Jokes

MY KETO GROWTH

Keto Diet Tips - Keto Recipes For Breakfast, Lunch, Dinner, Snacks and Much More

The Yellow Pine Times

The Yellow Pine Times

Our City Homestead

Simple Country Living in the City

Cramp My Style

A Tale of Two Autoimmune Diseases

Crowded Kitchen

Mostly plant-based recipes that bring our family together despite multiple dietary differences.

Anne the Vegan

Chasing Wellness

Coll's Kitchen

Plant based foodie

polyphagicabby.wordpress.com/

Polyphagia: a strong sensation of hunger or desire to eat - often leading to overeating

Vegan Husband, Omnivore Wife

Recipes that make us both happy