Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂
Prep Time 10 Minutes Cook Time 1 Hour
3 Tablespoons Pure Maple Syrup
1 whole Egg
1-½ whole Egg Whites
2-½ Tablespoons Granulated Sugar
½ cups Pureed Canned Pumpkin
1 teaspoon Vanilla Extract
⅛ teaspoons Salt
1 teaspoon Ground Cinnamon
¼ teaspoons Ground Nutmeg
¼ teaspoons Ground Ginger
½ cups Skim Milk
Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.
These are delicious little treats, perfect for serving cold or heated slightly in the microwave!
My how time fly’s, it has been quite a while since I have posted anything.
“Worry is wasting today’s time to clutter up tomorrow’s opportunities with yesterdays troubles…. “Therefore, do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.” ~Matthew 6:34
This is my Aunt’s delicious apple crisp recipe. She is a wonderful cook! Thank you Aunt Caroline for sharing this delightful recipe with us!
Old Fashioned Apple Crisp
12-14 Macintosh Apples (or Granny Smith if you like it more tart)
Grated zest 1 orange
Grated zest 1 lemon
2 TBSP. fresh orange juice
2 TBSP. fresh lemon juice
1/2 cup sugar
1 tsp. ground nutmeg
2 tsp. cinnamon
1 1/2 cups flour
1/2 cup sugar
1/2 cup light brown sugar (packed)
1/2 tsp. salt
1 cup oatmeal
1/2 lb. cold, unsalted butter (diced)
Preheat over to 350 degrees. Peel, core, cut apples into large wedges -Combine apples with zests, juices, sugar and spices. Pour into greased 9x13x2″ pan.
Topping: Combine flour, sugars, salt, oatmeal, and cold butter with electric mixer on low speed until crumbly and butter is the size of peas. Scatter over apples. Place crisp on sheet pan. Bake 1 hour or until top is brown and apples are bubbly. Serve warm.
“To the world you might be one person, but to one person you just might be the world. ~Make a difference! ~Author unknown
Every year for as long as I can remember, my mom has made this delicious Flag pie. It is a tradition we have done on every 4th of July for our big family cook-outs. It is a festive, easy, and fun pie to make!
3 cans cherry pie filling
1 can blueberry pie filling
Favorite Pie Crust:
4 cups flour
1 3/4 cup shortening
1 TBSP. sugar
2 tsp. salt
1 TBSP. vinegar
1/2 cup water
Frosting for top (you can +/- any of the ingredients depending on how thick you want the frosting)
1/2 cup confectionery sugar
1-2 TBSP. milk
1/8 tsp. almond extract
With a fork mix flour, shortening, sugar and salt. In a separate dish, beat remaining ingredients. combine both mixtures with a fork or pastry blender until moist/ Using hands mold dough into ball and chill at least 15 minutes before rolling out. Dough can be left in refrigerator for three days or frozen until ready to use.
After dough is finished cooling line a greased large cookie sheet with 3/4 amount of the dough making a thin crust. Then put the blueberry filling in one corner and spread the cherry filling all around it. Next cut out strips and starts to put on the top. Bake @ 400 degrees for 35-45 minutes or until lightly browned. After it is fully cooled spread the glaze over the stars and stripes.