Is it really less than two weeks until Thanksgiving? I know sometimes it is easier just to grab a frozen pumpkin pie and pop it in the oven. I found myself one year having to host Thanksgiving at my house when my sister's family came down with the flu a couple days before. I didn't even have a turkey. I went to the grocery store that Wednesday night. I had to purchase a fresh turkey and all the fixings that I would need. Of course, because it was the day before a frozen pie was nowhere to be found.
What am I going to do? I started to say forget it, I don't have time to worry with a pumpkin pie, we will just have to work with what we had. The more I walked around the store, I knew it was not going to be the same without it. I ventured to the baking aisle in hopes I could find some Pumpkin Pie mix or canned pumpkin. I found the pumpkin pie mix in a can, bought the ingredients I needed, and we were all set. It was not as easy as buying a pie and placing it in the oven but I realized I could make a pie the semi homemade way. This made me realize just how easy it really is.
When I made this pie last week I had a slight mishap. I shared my baking fail on my facebook page and realized I was not the only one this has happened to. Well as I was placing the pie in the oven, somehow it was not fully on the oven rack and it toppled over. It went all over the oven door and onto the floor. What a mess! The hubby was home and came to my rescue and helped me clean it up. A roll of paper towels later we had it all cleaned up. I placed the second pie "carefully" in the oven and closed the door. My oven door was "raining" pumpkin pie filling. I tell you it was a fun mess! It was not a total disaster though, it smells like pumpkin pie every time I bake now.
You too can make a pumpkin pie. Don't be afraid to try. I tend to use a store bought pie crust. We can always use a helping hand every now and again. This pie can be made ahead of time and placed in the fridge.
Pumpkin Pie
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
2 large eggs
1 can (15 oz.) canned pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I use two regular pie crusts)
Whipped cream
Mix sugar, pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° 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. Top with whipped cream before serving.
Crunchy on the outside and chewy on the inside, that is how I like to eat my ginger snaps. A few years ago my son's culinary class made these cookies to donate to a bake sale to raise money for needy kids. These were a hit with everyone and disappeared fast. They were even requested as a special order for another event. I had been holding on to this recipe in hopes that I could make them myself one day. That day finally came and I cannot stop eating them. Why did I wait so long to make them?
A night by the fire with the Christmas tree lights a glow, a cup of hot coffee and these cookies in hand, sound heavenly.The spiciness of the ginger and the richness of molasses are a nice accompaniment to coffee or tea. I imagine hot cocoa and milk would be good too. If you are looking for something a little different to add to your cookie trays this year, why not add these. I know they are probably cheaper to buy by the bag, but they are far from as good as these are.
I seriously can't stop eating these cookies. Someone save me!
Ginger Snaps
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup white sugar for dusting
Preheat oven to 375 degrees. In a large bowl, mix together the brown sugar, oil, molasses, and egg. In a separate bowl, combine flour, baking soda, salt, cloves, cinnamon, and ginger. Stir into molasses mixture. Roll dough into 1 1/14 inch balls. I used a small cookie scoop to keep the cookies consistent. Roll each ball in white sugar before placing 2 inches apart on an un-greased cookie sheet. Or use parchment paper. Bake for 10-12 minutes. Cool or wire racks.
There is nothing like some good ol' apple butter slathered on top of a nice warm biscuit. I remember when we were growing up Mom and Dad would buy apple butter all the time. We would have it on toast or biscuits in the morning for breakfast. I have always loved it. I still will buy it from time to time and it never lasts. My kids and husband enjoy it as much as I do.
I had been wanting to try and make my own for years. It always intrigued me at how easy it looked to make. How could something so scrumptious be so easy?
Better yet, it is made in a crock pot! You all know just how much I love using my crock pot. My house smelled wonderful the day I made this. When my family came home from work and school they were all asking questions as to what that wonderful aroma was.
I wasn't sure if it was going to turn out the way I wanted to so I couldn't wait to take a sample. Oh my goodness, this was divine. Better than any apple butter I have had before. This will be made again and again and again.
So run, don't walk to your nearest orchard, farmer's market, or the grocery store and grab some apples and pull out that crock pot. You will be glad you did!
Crock Pot Apple Butter
Apples, peeled, cored, and cut into large sections. (enough to fill your Crock pot to the top)
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1 tbsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 tbsp vanilla
2 tsp lemon juice
Fill Crock Pot with apples. In separate bowl combine and stir, 1 cup of granulated sugar, 1 cup of brown sugar, cinnamon, nutmeg, cloves, and salt. (reserve the rest of the sugar for later) Pour mixture over apples. Turn Crock pot onto low and cook apples for 10 hours. After first 1-2 hours gently stir in the sugar mixture to coat the apples. Continue to cook.
After 10 hours take lid off and stir. Your mixture will be very dark and cooked down by about half the capacity of your Crock pot. Stir in lemon juice, and vanilla. Taste your apple butter for sweetness. Add the additional 1/2 cup of granulated and 1/2 cup of packed brown sugar if its not sweet enough. You can adjust accordingly to your taste and the apples you are using. Continue to cook for 1-2 hours with lid off to absorb more liquid and to thicken.
Smooth apple butter with an emulsion blender.If you use a regular blender, allow mixture to cool before blending. Spoon into clean pint jars, and cover tightly with jar lid and ring. Be sure to leave room at the top of the jar if freezing.
I used my 6 quart crock pot and it made about 5 pints.
*Use within a few days or freeze for later use.
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