I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 22, 2016

Pumpkin Pie

3/4 cup sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 to 2 cups pumpkin (15 to 16 oz. can)
1 2/3  cups evaporated milk (1 can) OR 1 2/3 cup eggnog
2 eggs, well beaten
Unbaked pie crust shell

Heat oven to 425 degrees.  Combine sugar, salt, and spices.  Add pumpkin, milk, and eggs.  Beat until smooth.  Pour into pie shell.  Bake at 425 degrees for 15 minutes.  Reduce to 350 degrees and bake 35 minutes or until center doesn't jiggle when pie is shaken.  Cool.  Serve with whipped cream.

 A low fat version made with Egg Beaters and evaporated skim milk tastes great!

 
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