3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger spice
1/4 teaspoon cloves
2 large eggs
1 15 ounce can of pumpkin puree
1 12 ounce can evaporated milk
1 unbaked pie crust (4 cup volume)
Whipped cream for serving
Mix sugar, salt, cinnamon, ginger and cloves in a small bow. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Note: 1 3/4 teaspoon of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it may change the taste slightly.
Thursday, November 30, 2017
Monday, November 27, 2017
Sweet Potato Pie
Recipe from "An African American Cookbook, Traditional and Other Favorite Recipes" by Phoebe Bailey, page 166.
Makes 6 to 8 servings.
4 to 6 medium sized sweet potatoes
1/2 lbs. (2 sticks) butter, softened
1 1/2 cups sugar
4 to 6 eggs
2 tablespoons flour
1/2 cup milk
ground nutmeg to taste
9 inch unbaked pie crust
1. Boil potatoes until soft. Peel then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350 degrees for 1 3/4 to 2 hours until lightly brown and set. Cool before slicing.
Makes 6 to 8 servings.
4 to 6 medium sized sweet potatoes
1/2 lbs. (2 sticks) butter, softened
1 1/2 cups sugar
4 to 6 eggs
2 tablespoons flour
1/2 cup milk
ground nutmeg to taste
9 inch unbaked pie crust
1. Boil potatoes until soft. Peel then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350 degrees for 1 3/4 to 2 hours until lightly brown and set. Cool before slicing.
Sunday, November 26, 2017
Persimmon-cranberry-sauce
https://www.epicurious.com/recipes/food/views/persimmon-cranberry-sauce-233000
Yields: 2 1/2 cups sauce
3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces
PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
Yields: 2 1/2 cups sauce
3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces
PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
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