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Pumpkin French Toast
5 eggs
1/2 cup pumpkin
1/2 t. cinnamon
1t. vanilla
1/2 t. salt
8-10 slices of bread
DIRECTIONS: Mix all ingredients (except bread) until eggs and pumpkin blended well. Dip bread and in mixture until soaked through. Place into buttered pan and cook on each side. Don't forget the whipped topping and honey!
Gluten Free Pumpkin Muffins
1 box Betty Crocker yellow cake mix
2 eggs
2/3 c. pumpkin
1/2 c. butter
1 t. cinnamon
DIRECTIONS: Preheat oven to 350 degrees. Mix all ingredients together and then pour into buttered muffin tin. Cook 15-18 minutes or until knife comes out clean from middle. Happy eating!
Athena's Heaping Advice
Pumpkin pies are tasty, and it wouldn't be a holiday meal without one. Don't be afraid to expand your horizons and see what else you can do with this seasonal delight. I tried this new recipe this week and it was a big hit with my gang. The fun part of cooking is creating. So, create something new for your family today.
Pumpkin Pie
2 unbaked 9 in pie crust shell
1 cup firmly packed brown sugar
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. salt
1t. vanilla
3 eggs
1 16oz. can pumpkin
1 12oz. can milnot or evaporated milk
Combine sugar, spices and salt in bowl and set aside. Blend eggs ,pumpkin, vanilla, and milnot. Gradually add spices to pumpkin mixture. Pour into pie shells. Bake in a preheated 425 for 15 minutes. Reduce teperature to 325 and bake 25-35 minutes or until knife inserted near the middle comes out clean.
Pecan Pie
1 unbaked 9 in. pie crust
3 eggs
1 cup corn syrup
1 cup sugar
1/4 cup melted butter
1t. vanilla
1 1/2 cups pecans
1 t. salt
Beat together eggs, corn,syrup, butter, salt, and vanilla. Pour in pecans and lightly stir. Pour into pie shell. Put into 350 degree preheated oven. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean.
Amy's Tidbits
When I make pies, especially pecan, I always wrap the crust in foil so that the edges don't burn. When I work so hard on a pie there is nothing worse than a pie with black crust. There are pie crust shields that many stores sell that can be placed over the crust as well. I shield the crust and then the last 5-10 minutes remove it so the crust is golden colored.
Also, I know many people like to shake up their pecan pie recipes to make it more non-traditional. If you are one of those people you might think of adding 1/2 cup chocolate chips for a chocolate pecan pie or 1/2 cup coconut for coconut pecan pie. Add either when adding the pecans for a little change to the holiday traditional.
As always if you try any of the recipes or have a different spin to the recipes we would love to know!
3 comments:
This is another great posting, girls! I am going to try that Pumpkin French Toast- what a great idea! We buy real maple syrup (the thin kind) up here and it's inexpensive enough because it's 'made' up here. One note: I didn't teach you girls anything..using COOL WHIP?! Yuck! Have you tried the whipped cream in the squirt can- Braums is delicious! I do have a good recipe to share with you- it's an Amish Pumpkin Pie recipe, and it's so very good! Keep up the great work, I'm very proud of you! :)
Pumpkin Pie with Praline
from: Cooking from Quilt Country, Marcia Adams
Serves 10-12
Praline:
1/4 stick butter, softened
1/3 cup brown sugar
1/3 cup chopped pecans
2 unbaked 8 inch pie shells or one unbaked deep dish pie shell
1/4 stick butter
1 29-ounce can pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 egg, beaten
1 12-ounce can evaporated milk
1/4 cup milk
1 cup water
Preheat oven to 400 degrees. Prepare the praline filling by creaming the butter and sugar with a fork, until smooth. Toss in pecans and stir. Press mixture into the bottom of the unbaked pie shell. Bake for 10 minutes, watching carefully so crust does not puff up or slip down on the sides. If you see this begin to happen, prick puffs with fork, and pat the slipping crust back up in place with the back of the fork.
After 10 minutes, take crust out and prepare filling while crust cools to warm.
To prepare filling: Melt the butter in a large skillet; add the pumpkin puree. Simmer for 10 minutes, stirring now and then with a wooden spoon (important). Take skillet off heat.
In a large mixer bowl, mix together the next 9 ingredients. Add the very warm pumpkin mixture gradually, then blend in the milks and water. Add the egg last and mix well on low. Pour into pie shell and bake for 1 hour. Let cool completely before cutting.
NOTE: Depending on your pie dish, you may have pumpkin filling left. You can bake this in custard cups sprayed with PAM.
Top with whipped cream- enjoy!
I like your podcast, that was fun!
Good idea about the Cool Whip. I hadn't thought about that, but you are right. At Thanksgiving we do run out of the Cool Whip! So I will bring some this year.
I may be a little weird, but I actually do not care for the Cool Whip brand topping. I prefer the off-brands. It is not the taste, but something about the texture. Cool Whip Extra Creamy is good, though.
Kerri (friend of Amy's) :)
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