PUMPKIN PRESERVING

PUMPKIN PIE AND OTHER GOODIES FOR FALL......

PUMPKIN PRESERVING........

We had a great time at the Pumpkin Preserving class and what to do with the Pumpkin. From making pies to bread to muffins and the famous Pumpkin Pie.

PUMPKIN PIE RECIPE

Here is the recipe for two Pumpkin pies: you can either use fresh or Libbys canned Pumpkin.

2 1/2 cans of Pumpkin or 3 full cups of fresh Pumpkin

4 eggs, slightly beaten

1 1/2 cups of sugar or sugar Substitute

1 tsp salt

1 tsp ginger

2 tsp cinnamon

3 cups of milk ( 1 1/2 cups of evaporated milk, and 1 1/2 cups of whole milk)

4 EGGS, slightly beaten

2 1/2 cans of Libbys canned pumpkin or 3 cups of Fresh Pumpkin

1 1/2 cups of sugar or sugar substitute

1 tsp salt

1 tsp ginger

2 tsp cinnamon

1/2 tsp cloves

3 cups of milk - ( 1 1/2 cups of evaporated milk, 1 1/2 cups of whole milk )

Preheat oven to 425' degrees. In a large bowl, mix ingredients as listed together.

Bake for 15 minutes at 425 degrees, then reduce heat to 350' degrees and bake for another 45 minutes or until knife inserted in middle comes out clean when inserted into the middle of pie.

Let cool on wire rack for 20 minutes. Serve with homemade whip cream with a light hint of vanilla and cinnamon mixed into the cream. Enjoy.

Pie Crust.

I think we all have a different pie crust that we like to use. So use that one for your pies. I always make my pie crust first. Place in my pie plates and place in refrigerator until ready to use. I layer with wax or parchment paper as to help them not to dry out.

Pate Brisee (Short Crust pastry

2 1/2 cups of All purpose Flour

1 tsp salt

1 tbsp granulated sugar

1 cup ( 2 sticks) unslated butter, chilled and cut into 1 inch pieces

1/4 to 1/2 cup ice water

I use my food processor, but you can also a pastry cutter and a large bowl.

Combine flour, salt and sugar, mix well. Add the butter and process in your food processor or use your pastry cutter until the mixture resembles coarse meal. Slowly pour 1/4 cup into mixture as a steady stream until dough just holds together when pinched. Add remaining water, if necessary.

Turn the dough onto a lightly floured surface, and gather into a ball. Divide the dough into two equal pieces, flatten each portion into a dish, cover with plastic wrap, and refrigerate or 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax. At this point you can also freeze the dough for later use.

When rolling the pastry out, make sure the pastry is an inch larger than the pan you are using.

On the last day of the Fall Home and garden show, the last cow had her calf. Baby is 11 years old and this is her last one. So his name is Finale'. He is a loving and fun calf. Loves to have his ears scratched and his forehead rubbed.

I waited until he and his Mom got situated on Monday and snapped some pictures of them.

WEEK OF VACATION and NEW INTERESTS

I had this week to not only clean house and start to put the leaves up as they fall. The weekend before the girls and I were at the Fall Home and Harvest Show. We had a great weekend. Here is the picture if my doing my demonstration on how to make homemade Applesauce.

Here is my wonderful worker and mother Bee, Miss Lyn. I love the way she took control of doing all of those soil samples. It took 14 hours of hometime to go through all of our customers samples. We hope we made every one happy with their results.

Miss Becca had her dark chocolate covered cheesecake. And she ended sharing with Mom.

Here is the end result of the demonstrations. Jars of Applesauce.

THE UNIONS FALL HOME AND HARVEST SHOW

Thank you to all who stopped by our booths at the Unions fall Home and Harvest Show. We did two canning demonstrations and had about 100 soil samples dropped off. The girls have their worked cut out for them this week.



We appreciate all who stopped by and saw us, talked to us and we enjoyed your company.