Pumpkin Pie Custard

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
Servings 3    Difficulty Easy

Ingredients:

  • 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
  • â…› teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ÂĽ teaspoons Ground Nutmeg
  • ÂĽ teaspoons Ground Ginger
  • ½ cups Skim Milk

Directions: Preheat oven to 325ÂşF. 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!

Bon Appètit!

Photo & Recipe Credit

Apple Pie

Welcome to Sweet 16’s Kitchen!

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.” Melodie Beattie

“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~Rabbi Harold Kushner

Apple Pie

Scrumptious Apple Pie

Crust:

  • 2+ cups flour
  • 3/4 tsp. salt
  • 2/3 cup butter
  • 7 TBSP cold water

In a bowl, combine flour and salt; cut in the butter until crumbly. Add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Pour apple filling into crust. Roll out second ball; position over filling and fold top crust over bottom crust. Flute edges. Cut slits in pastry. Bake according to recipe directions.

Apple filling:

  • 8 cups thinly sliced peeled apples (Granny Smith apples are great)
  • 2 TBSP lemon juice
  • 1 cup sugar
  • 1/4 cup flour
  • 1+ tsp ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 2 TBSP butter
  • 1 TBSP water

Line a 9-in. pie plate with bottom crust. Set aside. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot wit butter. Roll out remaining pastry to fit top of pie; cut slits in pastry. Trim, seal and flute edges. Lightly splash water over the top of pastry and sprinkle with white sugar. Cover edges loosely with foil. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; remove foil and bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.

Yield: 6-8 servings

*photo from http://www.bettycrocker.com/recipes/scrumptious-apple-pie/a41b6992-efb5-4b8a-998c-26d25f05e05a

Flag Pie

Welcome!

“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!

Enjoy!

Image

Flag Pie

  • 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 egg
  • 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.