Here we are November 2019. The holidays are upon us. I will be posting some holiday recipes. Starting today.
Been thinking about Thanksgiving Dinner. We will be spending it at the Beach House this year. So Maybe I should have so Southern favorites. Going to look through old family get togethers and the food we ate as children. Now that I am in my let 60's I have been cherishing all the days of old.
This year I hope to invite my Baby Brother to the Beach House for some nostalgia food.
I will be posting the menu and recipes some time these next coming weeks.
Love this time of year.
For today this is the first recipe.
Pumpkin Pie
My Mother in law had the best crust.
Dee's pie crust.
I'm
not sure when she started making the pies, however they were always the
rave in the family and with the neighbor kids. Dee's crust was the
best.Dee's Pie Crust
5 cups Flour
2 cups Crisco Shortening
1 tablespoon sugar
1 well beaten egg
1 tablespoon vinegar or Lemon juice.
some ice water
- Cut flour and shortening together
- Add Sugar, egg and vinegar. mix together.. Add enough ice water until dough starts to stick together.
- Place small ball on floured surface and roll to thick desired (note: not to thin,thickness should be not less than 1/2 inch)
- Put in 10"Pie pan
- Make two of this recipe for the Pumpkin pie filling below.
My Mothers Pumpkin Filling:
My Mother use only pure Pumpkin not the pumpkin pie filling, I think that is way I loved this pie.
Preheat over to 425°F
1 can (29oz) Libby 100% Pure Pumpkin.
3 extra large eggs
3 teaspoons of Ground Cinnamon
1 teaspoon of ground cloves,and ground ginger
1/2 teaspoon of fresh grounds Nutmeg.
2 cups sugar
2 vanilla pod, split and seeds scraped out
1 teaspoon of vanilla extract.
2 cans Carnation Evaporated Milk
In a sauce pan on the stove put the vanilla pod and seeds with the Evaporated Milk and stir. Simmer for about 20 minutes. turn off heat and let cool.
In the kitchen Aid mixer, put the Pumpkin, sugar and spices together and mix on low until all is incorporated well,
Add the extra large eggs one at a time, mixing well after each one. Beat for about 30 second for each egg added.
remove the vanilla pods from the milk mixture.
With the mixer running at low #3, slowly add the milk mixture.
this mixture will make 2 10" pies.
Pour into the prepared 10" pie plates.
tap on the counter to remove bubbles.
bake in preheated 425°F oven for 20 minutes , then turn temp down to 350°F for 55 minutes
remove from oven and let cool to room temp, then refrigerate. They are best if baked the day before.
Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"
And of course you need Whip Cream, My recipe:
Auntie E's Vanilla Whipped Cream.
1 cup Heavy Cream
1/3 cup Powder sugar
1/2 tsp Cream of Tarter
1/2 tsp Tahitian Vanilla Extract.
Put all ingredients in a mixing bowl of a stand mixer. using a wood or silicone spoon stir til dissolved ( it will not take long just a few seconds).
Using the whipping attachment, start on 2 Level and gradually increase to the whipping setting on your mixer. whip until forms soft peaks. Now be careful if you whip too long you will have sweet butter!
I usually stop when it looks wavy ( soft peak) . Then I whip a little more checking every 2 seconds til I get the stiffness I what.
The whole process take less than 2 minutes from start to finish for my mixer.
You can use it right away or put in the refrigerator til ready to use.
Serving Size 2 Tablespoon has 1.7 carbs and 10 Calories
Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"
