Monday, November 12, 2012

Jump Run!!!! (and pumpkin pie!!!!!)

When Margie Purser and I were young and sexy skydivers, we learned a term that suits many important life situations:  "JUMP RUN!"  As the small plane we were in would circle the drop zone to gain the right altitude and direction for our jump, the final approach was announced with the loud enough voice to be heard over the plane engine and through the helmets we wore. So,  "jump run!," indicating we were getting ready to climb out on the wing, and throw ourselves to whatever came next.

As we approach Thanksgiving next week, I am planning what I will make. Its often about making sure you have those special dishes that say thanksgiving to your family, and that they can all be staggered and prepared in just the right sequence to minimize havoc.

So I will step up my postings this next week to add some ideas you may want to use, or at least appreciate.

For me, it's the pies and the fresh rolls. My mom always had us make clover leaf rolls, homemade, shaped into muffin pans, and each one had three sections to a roll. We always had one per muffin pan that was the lucky roll, which of course had four sections.



As for the pies, I always have at least one pumpkin pie, often a traditional creamy, custardy one, but I have also made a frozen pumpkin pie, recipe included here. You can make these ahead of time, freeze them, and bring them out when needed during your day. This is a great option for a busy cook/host, or for someone bringing a dish to contribute. You can make full sized ones, but small individual ones in interesting dishes are also really fun.

The second recipe for pumpkin pie is from the Farm Journal Pie cookbook, one of my favorite old timey cookbooks, and it uses apple butter, another fall favorite of mine. The apple butter allows the pie to be cut and served warm, because it prevents the weeping that happens when you cut a regular warm pumpkin pie.

Frozen Pumpkin Pie

Baked 9" pie shell
1 qt. vanilla ice cream, slightly softened
1 c. canned pumpkin (or cooked and sieved fresh pumpkin, but NOT pie filling)
1/3 c. white sugar
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves
1/4 c. chopped walnuts (optional)

In a large bowl, using an electric mixer, mix together all ingredients except walnuts.

Pour into baked pie shell. Sprinkle with nuts. Cover well and freeze until firm.

Serve frozen, garnished with your favorite whipped cream or pie topping.

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Apple Butter Pumpkin Pie

Unbaked 9" pie shell  (I love to bake in ceramic pie pans)
1 c. apple butter
1 c. cooked pumpkin (canned or freshly cooked and strained)
1/2 c. brown sugar
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/8 tsp. ground ginger
3 eggs, slightly beaten
3/4 c. evaporated milk

Combine apple butter, pumpkin, sugar, salt, and spices.  Add eggs, mix well. Add milk, gradually, mix,

Pour into pie shell. Bake in hot oven (425 degress F.) for about 40 minutes. 







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