We are heading up to Bad Medicine Lake tomorrow for Thanksgiving, so I'm not really unplugged today…but it's still Wednesday and Wednesday is family night. Tonight's family dinner will be with my mother at Augustana Care Center, likely to be a culinary treat! 🙂
QUOTE OF THE WEEK
"Life isn't a matter of milestones, but moments." ~ Rose Kennedy
RECIPE OF THE WEEK
I thought it only appropriate to share my grandmother's pumpkin pie recipe at Thanksgiving time. Although the filling recipe comes from her, the Perfect Pie Crust recipe comes from Simply Recipes online.
GRANDMA'S PUMPKIN PIE
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 cups pumpkin
- 1 cup rich milk or cream
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
-
1/2 cup white sugar
Mix, pour into unbaked pie crust and bake about 1 hour at 350 degrees F.
ALL BUTTER PIE CRUST
- 1 1/4 cup flour
- 1 stick (1/2 cup) butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2-3 tablespoons ice water
Cut the butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour until thoroughly chilled.
Combine flour, salt and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, unti mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the crumbly dough and it holds together it's ready; if it doesn't, add a little more water and pulse again.)
Remove dough and place in a mound on a clean surface. Gently shape into a disc…you should be able to see little bits of butter in the dough, what makes a flaky crust. Sprinkle a little flour around the disc, wrap in plastic wrap and refrigerate at least 1 hour and up to 2 days.
Remove from the refrigerator, let sit at room temperature about 5-10 minutes. Roll out into a 12-inch circle about 1/8 inch thick and carefully place in pie plate…crimp edges and trim.
