Kitchen Hint of the Week!

October 31, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Pumpkin Pie………………

For a unique pumpkin pie, put small marshmallows on the bottom of the pie, just above the crust. Asthe pie bakes, the air in the marshmallows rise to to the top.

One of America’s Favorites – Pumpkin Pie

October 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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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.

One of America’s Favorites – Pumpkin Pie

October 9, 2017 at 5:28 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie

Pumpkin pie is a sweet 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 Christmas, and is also featured at Halloween.

The pie consists of a pumpkin-based custard, ranging in colour from orange to brown, 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.

 

Pumpkin pie filling being made

Pies made from pumpkins use pie pumpkins; at about six to eight inches in diameter, they are considerably smaller than jack o’lanterns. The pumpkin is sliced in half, and the seeds are removed. 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, rather than cooked. At this point the pulp is scooped out and puréed.

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.

 

 

A slice of pumpkin pie

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 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.

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).

 

 

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

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 (1,678 kg) and measured 20 feet (6 m) in diameter.

 

 

Diabetic Pumpkin Dessert Recipes

November 22, 2015 at 6:23 AM | Posted in Uncategorized | Leave a comment
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From the Diabetic Living Online website it’s Diabetic Pumpkin Dessert Recipes. The Diabetic Living Online website has a great selection of Diabetic Friendly recipes so check them out soon! http://www.diabeticlivingonline.com/

 

 

Diabetic Pumpkin Dessert RecipesDiabetic living logo

Enjoy the fall and holiday seasons with our perfect diabetic pumpkin recipes. From creamy pumpkin pies to fluffy pumpkin muffins, these pumpkin dessert recipes are light and delicious.

 

 

Basic Crustless Pumpkin Pie

Trim carbs and calories from traditional pumpkin pie by skipping the crust. This low-fat crustless recipe is fabulous with or without toppings!…..

 
Apple-Pumpkin Muffins

These yummy muffins combine two delicious fall flavors: apple and pumpkin. Lucky for you, tasty muffins don’t have to be loaded with fat! Substituting applesauce for some of the butter or oil adds tenderness to these pumpkin muffins while keeping them low in fat…..

 
Pumpkin-Maple Pie

This yummy pumpkin pie tastes like Grandma’s, but it’s better for you. Our special lower-fat pastry is filled with a maple-flavored pumpkin mixture that’s lower in calories and fat than old-fashioned recipes — but it’s every bit as good…..

 

 

* Click the link below to get all the Diabetic Pumpkin Dessert Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/dessert/diabetic-pumpkin-dessert-recipes

Our Thanksgiving Meal

November 28, 2013 at 6:09 PM | Posted in Bob Evan's, Eggs, greenbeans, Ham, Jennie-O Turkey Products, turkey | 3 Comments
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Today’s Menu: Our Thanksgiving Meal

 

 

Thanksgiving Dinner 2013 003

Happy Thanksgiving Everyone! We had a quiet day and dinner, just Mom, Dad, and myself. There will be more later in the day and evening coming over. The wind that we’ve had has died down finally but it’s only a high in the low 30’s but it’s sunny out. For dinner tonight; Our Thanksgiving Meal.

 

 

 

 

 

We had Turkey, Ham, Stuffing, and Beans with all the other trimmings in between! I prepared a Jennie – O Oven Ready Turkey Breast. This is the easiest Turkey Breast there is to prepare! Preheat your oven to 375 degrees and remove the frozen Turkey from the outer package. Keep the Turkey in it’s cooking bag and place it in a roasting pan. Roast it for 2 1/2 to 3 hours making sure the Turkey reads at least 170 degrees. You have your Thanksgiving Gobbler! Simple, easy, and delicious.

 

 

 

 

For the Ham we used a Cook’s Bone-In Ham (1/2 Ham). My Mom prepared that last night so it was ready for today’s feast. Then for our side dishes we had; Mashed Potatoes, Brown Gravy, Green Beans (a quart of the Greens Beans we canned earlier in the year), Home Made Stuffing (Mom prepared this), Deviled Eggs, and Baked Rolls. Plus for dessert my Mom baked a couple of pies, a Pumpkin Pie and an Apple Pie. Both were made by using Splenda. I’m not big on Pumpkin Pie but that Apple Pie won’t stand a chance later this evening! For dessert later a slice of Apple Pie with a scoop of Breyer’s Carb Smart Vanilla Ice Cream! Only one way to describe this, “It was a feast!” Once again Happy Thanksgiving to you all and say a prayer later for our Country and all Military Men and Women serving our country!

 

 

 

 

 

Jennie – O OVEN READY™ Turkey BreastJennie o oven ready

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.

Product Features:
Gluten Free
The Biggest Loser® product
Preseasoned
Comes sealed in our Fool-Proof® cooking bag
With Gravy Packet (contains gluten)

Cooking Instructions:

OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.
Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.

APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.
Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

 

 

http://www.jennieo.com/products/113-OVEN-READY%E2%84%A2-Boneless-Skinless-Turkey-Breast

What to do with – Leftover Pumpkin Pie

November 16, 2013 at 9:04 AM | Posted in leftovers | Leave a comment
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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.

27 Pumpkin Desserts Beyond Basic Pie

November 1, 2013 at 11:10 AM | Posted in Delish | 4 Comments
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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!

 

Delish

 

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.

 

 

Pumpkin Mousse

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!

 

http://www.delish.com/recipes/cooking-recipes/beyond-pie-pumpkin-desserts?src=nl&mag=del&list=nl_djd_fds_non_103113_pumpkin-desserts#slide-1

Pumpkin Pudding

October 31, 2013 at 9:28 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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There’s always room for Pudding. Especially when its Diabetic Friendly! From the Diabetic Gourmet web site which is stocked full of healthy and Diabetic Friendly recipes and ideas, the link is at the bottom of the page. Enjoy and Happy Halloween!

 

 

Pumpkin Pudding

Yield: 4 servings.
Serving size: 1/2 cup

Ingredients

1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs
1 tsp. cinnamon
Dash of salt
1 tsp. vanilla
4 to 5 packets of sugar substitute, or to taste

Directions

Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.
Nutritional Information Per Serving
Calories: 125 ; Protein: 8 g ; Fat: 3 g ; Sodium: 140 mg;
Cholesterol: 96 mg ; Dietary Fiber: 3.5 g ; Carbohydrates: 16 g

 

http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Halloween/

October 16-19, 2013 Circleville Pumpkin Show – Circleville, Ohio

October 15, 2013 at 11:21 AM | Posted in Festivals | 1 Comment
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Circleville

October 16-19, 2013 Circleville Pumpkin ShowCircleville, Ohio

 
Ohio‘s oldest and largest festival. Pumpkin growing competition, Miss Pumpkin Queen, World’s Largest Pumpkin Pie, fruit & vegetable displays, hog calling, egg toss, pumpkin toss, pie eating, baked goods, parades, entertainment.

 
http://www.pumpkinshow.com/

Pumpkin Spice Cookies

September 12, 2013 at 11:23 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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These just yell that the Fall Season is coming, Pumpkin Spice Cookies! Their Diabetic friendly also.
Pumpkin Spice Cookies
Ingredients:

1/2 cup margarine, softened (Blue Bonnet Light Stick Butter)
9 teaspoons Equal for Recipes or 30 packets Equal Sweetener or 1 1/4 cups Equal Spoonful
1 cup canned pumpkin, LIBBY’S 100% Pure Pumpkin
1 teaspoon orange extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 cup reduced-fat sour cream
2 teaspoons grated orange rind
1/4 cup chopped pecans
2 tablespoons Equal for Recipes or 20 packets Equal Sweetener or 3/4 cup plus 4 teaspoons Equal Spoonful
Warm skim milk or water
Ground cinnamon
Instructions:

* Beat margarine and 9 teaspoons Equal for Recipes or 30 packets or 1 1/4 cups Equal Spoonful until fluffy in large bowl; beat in pumpkin and orange extract.
* Mix in combined flours, baking soda, salt, and spices alternately with sour cream. Mix in orange rind and pecans.
Spoon batter by heaping teaspoons onto greased cookie sheets. Bake cookies in preheated 375°F (190°C) oven until browned, 10 to 12 minutes.
* Mix 2 tablespoons Equal for Recipes or 20 packets or 3/4 cup plus 4 teaspoons Equal Spoonful with enough warm milk to make a thin glaze consistency; brush lightly on warm cookies and sprinkle with cinnamon. Cool on wire racks.
* Makes 6 dozen *

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