Patient for Pumpkins

Patient for Pumpkins

I love to grow things. Anyone who knows me or follows me on any of my social networks (especially Instagram) knows this. I started growing flowers when I was about 20 and had my first vegetable gardening experience a few years later. For anyone counting, that's about 26 years of gardening for me. I've posted over the years here about my various gardens, as well.

I'm not a very patient gardener, though. I know things take time, but I get so excited about growing things that I check daily, sometimes twice a day, for any small signs of growth. When I first plant seeds indoors I walk by the flats of peat pellets several times a day just to peek.

I love to cook seasonally, as well and each year I find myself looking a little earlier than usual for my favorites to cook with ... fuzzy green almonds and fiddlehead ferns in the early spring, blueberries a little later and the freshest tomatoes nearing the end of the growing season in my zone.

My kids also love to check the garden with me and shop the farmer's markets for beautiful produce. They are even more impatient than I and it's not always easy to explain to them that although some produce is available year-round, it's best when it's in season.

If you have children who are impatient for their favorite veggies and fruits as well, Patient for Pumpkins by Linda L. Knoll  is just the book for them. It's the story of a little boy excited to get to the farmers' market to buy a pumpkin, but finds when he gets there that April is not exactly the right time. Each month, though, he finds other gems that are available and perfectly ripe for that time.

From Patient for Pumpkins by Linda L. Knoll, published by North Atlantic Books, copyright © 2014 by Linda L. Knoll. Reprinted by permission of publisher.

The vibrant illustrations show each growing season from Spring through Fall and what wonderful produce is available in each month. The sidebars illustrate the different stages of pumpkin growth and at the end, the big beautiful pumpkin that results from so much patience.

From Patient for Pumpkins by Linda L. Knoll, published by North Atlantic Books, copyright © 2014 by Linda L. Knoll. Reprinted by permission of publisher.

In fact, at this moment we're trying to be patient for our own pumpkins. They've started to vine out and grasp the grass with tiny tendrils and little baby pumpkins are starting to appear. Of course, we need to check each day to see how far they've grown and we can't wait to have our very own perfect pumpkin.

Our own tiny pumpkin.

Patient for Pumpkins is available at Amazon: http://www.amazon.com/Patient-Pumpkins-Linda-L-Knoll/dp/1583947086


Disclaimer: I received Patient for Pumpkins for free as a review item. All thoughts, feelings and opinions are my own and are in no way influenced by free product.

Fresh Sliced Pumpkin Pie

Fresh Sliced Pumpkin Pie

Many years ago as a child I read the Little House on the Prairie series and fell in love with it. Since then I've read the entire series again and again countless times; to myself and also aloud to my children. I was fascinated with the way the Ingalls family lived; what they ate, what they wore and how they built their homes.

In one particular book (The Long Winter)  "Ma" makes a pie from a green pumpkin and to everyone's amazement, it tastes nearly like apple pie. I couldn't find a truly green pumpkin here, but when the season is right small pie pumpkins are sold just about everywhere.

I dutifully peeled, seeded and sliced the small pumpkin and layered it with spices and sugar in a pie crust and the result was very good. I wouldn't say it was wonderful or even delicious because I think our mind plays tricks on us when we're so used to something as pureed pumpkin in pies that when we have it in another form, it's just odd.

Making Fresh Sliced Pumpkin Pie

I won't say this was odd, either ... it was good. It was definitely worth the try and I do have at least one child who can't seem to get enough! See what you think. I may change it slightly and try again, just for fun.

Fresh Sliced Pumpkin Pie
Makes 1 Pie
Ready In: 1 hour 20 minutes

Ingredients:

One double pie crust
One 3-pound pie pumpkin
2 tablespoons flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 375 degrees F.
2. Wash and peel pumpkin. Remove insides with a sharp-edged spoon and keep the seeds or discard.
3. Slice pumpkin thinly.
4. Place one pie crust in a 9-inch pie pan and dust with flour. Add half of the sliced pumpkin, half of the spic and half of the sugar. Repeat.
5. Top with second crust and seal edges. Vent top and put on a baking sheet in case of spillage.
6. Bake for 1 hour until crust is browned and vents are bubbling with pumpkin juices.
7. Allow to cool for an hour before slicing.

Sweet Pumpkin Cornmeal Mush

Sweet Pumpkin Cornmeal Mush

What the rest of the world calls 'polenta', those of us with a Southern and Midwestern family influence call 'cornmeal mush'. Normally we eat it savory, smothered in butter, salt and often times, cheese.

Wanting to do something a little different, I decided to go sweet, with pumpkin, and the result is velvety and divine. Leave out the very small amount of butter and this can easily go vegan.

Sweet Pumpkin Cornmeal Mush

Sweet Pumpkin Cornmeal Mush
Serves 8
Cooking Time: 20 minutes
Printable Recipe

3 cups water - divided
1 cup pumpkin puree
1 cup finely ground cornmeal
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 Tablespoons unsalted butter
2/3 cup packed brown sugar - divided
1/3 cup chopped pecans

1. Preheat oven to 450 degrees F.
2. Blend together 1 cup water and cornmeal - set aside.
3. Combine 2 cups water and pumpkin puree in a medium saucepan. Bring to a boil and pour in cornmeal slurry, stirring constantly with a wire whisk.
4. Reduce heat to low and continue stirring until thickened, which is almost immediately.
5. Remove from heat and stir in 1/3 cup brown sugar, vanilla, butter and pumpkin pie spice. Blend well.
6. Pour into 8 small (1 1/2 cup capacity) oven-safe bowls.
7. Stir together 1/3 cup brown sugar and pecans. Top each bowl evenly with mixture.
8. Place bowls on a baking sheet and bake for 10 minutes, or until brown sugar is melted and bubbling. Let stand for 5 minutes before serving.

Pumpkin Chocolate Chip Whoopie Pies

Pumpkin Chocolate Chip Whoopie Pies

Who doesn't love Whoopie Pies? While the chocolate version are definitely my favorite, these pumpkin cakes are perfect for this time of year.

Pumpkin Chocolate Chip Whoopie Pies
Makes 12 pies
Printable Recipe

Cakes:

1/2 cup (1 stick) butter - melted
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Filling:

1/2 stick butter
4 oz. cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Mix together melted butter, brown sugar, 1 teaspoon vanilla, pie spice, pumpkin puree and eggs until smooth. Add flour, baking soda, baking powder and salt. Mix well until a thick batter forms. Drop by spoonful onto parchment lined cookie sheets. You need 24 cakes for 12 pies. Bake at 350 degrees F for 15 - 20 minutes or until toothpick inserted in center of cakes comes out clean. Cool completely and make filling.

Blend softened butter and cream cheese with vanilla. Add powdered sugar and stir until smooth. Fold in chocolate chips. Spread on 12 cakes and top each with another cake.

Which Pumpkin?

Not all pumpkins were created the same. The big guys are great for carving and roasted seeds, but did you know that they aren't the best for cooking? Take a look:

The little guys are sugar pumpkins. These are the ones you want to get the best pies. They are more dense, less stringy and smoother than larger pumpkins.

It's very simple to do. Cut the pumpkins in half and remove the seeds and extra "gunk".

Once the gunk is gone, set them, cut side down, on a parchment lined tray and pop into the oven at 350 degrees F for 45 minutes. Those really little guys were for the Pecan Pies in Pumpkin Shells that I did for Short Order Mom.

The softened pumpkins.

Once they are cool enough to handle, start scooping the meat out with a spoon. Make sure to get it all!

Mere shells of their former selves.

Pulp ready for the blender. Just pop it into the blender and puree until smooth.

Perfect Pumpkin Puree!

Sunday Breakfast

My famous Pumpkin Pancakes and sausage patties. No problem waking the kids for this one.

Pumpkin Pancakes

1 1/4 c flour
3 T  brown sugar
2 t baking powder
1/2 t grated nutmeg
1/4 t ground cinnamon
1/2 t salt
1 c milk
1 c canned pumpkin
4 large eggs-separated
1/2 stick butter-melted
1 t vanilla extract

2 c maple syrup
1/2 c chopped walnuts
2 T butter


Blend flour, sugar, baking powder, nutmeg, cinnamon and salt together in a large bowl. In a medium bowl, stir together milk, pumpkin, egg yolks, milk, 1/2 stick butter and vanilla until well blended. Add wet ingredients to dry in 2 parts until smooth--don't over beat.
Beat egg whites until stiff and fold into pancake mixture. Drop by 1/4 to 1/3 cup onto a hot griddle or non-stick pan. Cook until edges are dry and centers are bubbly, about 2-3 minutes. Flip and cook for another 2 minutes until springy in the center.
Continue until all batter is used. Keep pancakes that are already done in a very low oven (about 200 degrees F) covered with a lightly dampened tea towel.

Combine syrup, butter and walnuts in a heavy saucepan. Simmer for 5 minutes until hot. Serve over pancakes.

R,S,C #21 Recipes

And here they are! Some really great looking recipes, check them out and check out the players over at their own blogs!


Ian at The Gallumphing Gourmand contributed this:

Pumpkin Chili

500g (1 lb) ground beef
1 C chopped onion
1 C orange bell peppers, diced
5 garlic cloves, minced
1 798ml (28oz) cans Roma tomatoes, including liquid
1 (15oz) can pumpkin, drained
1 (15oz) can kidney beans, drained
1 C red wine (or chicken stock)
4 or 5 jalapeno peppers, sliced
1/2 C frozen or fresh corn kernels
1 tbsp chipotle pepper flakes
1 tsp ground cumin
1 tsp salt
freshly ground black pepper
grated cheddar cheese

Heat a little oil in a large pot over medium-high heat, and add the onion,
bell pepper, garlic and some fresh ground pepper. Cook for about five
minutes, until the onion and pepper start to soften.
Add the ground beef and cook, stirring occasionally, until beef has
completely browned.
Add wine, tomatoes, pumpkin, kidney beans, jalapenos, corn, chipotle flakes,
cumin, salt and some more fresh ground pepper. Stir to combine.
Bring to a boil, then reduce heat to low.
Let simmer, covered for about 2 hours. Check every 30 minutes, and add more
wine (or chicken stock) if the mixture looks too dry.
Scoop the chili into small hollowed-out pumpkins, and sprinkle some grated
cheese over the top.
Serve with tortilla chips or pita bread.

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From Kfarmer at Kfarmer & the Dell:

Jack O' Lantern Stew- Boo!!

1 large pumpkin
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
2 cups cooked rice
1 large can diced tomatoes
1 large can tomato soup

Preheat the oven to 350 degrees F.

Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.

While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.

Remove pumpkin from oven and let stand 15 minutes.

Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes.
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Krista at In The Kitchen with Krista sent this in:

Dinner in a Pumpkin

1 medium sugar pumpkin
1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons white sugar
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups tomato juice
3 cups shredded cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked white rice

Preheat oven to 350 degrees F (175 degrees C).

Wash pumpkin, cut off top, scrape out seeds and discard.
Place hamburger in a large, deep skillet. Crumble and cook over medium
high heat until evenly brown. Drain fat, add onion and garlic; saute
slightly.

Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.

Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and
rice mixture.

Repeat layers, replace lid and bake for 2 to 3 hours.
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My own submission:

Harvest Meatball Stew

1 pound of lean beef
1/2 c. bread crumbs
1 egg
1/2 teaspoon freshly ground nutmeg

1 cup chopped onion
1 clove of minced garlic
4 cups of beef broth
2 cups of peeled pumpkin, 1 inch cubes
1 cup peeled potatoes, 1 inch cubes
1 cup carrots, 1 inch cubes
1 cup green beans in 1/2 inch lengths
1/2 cup thick applesauce
1/2 teaspoon of pumpkin pie spice
1 bay leaf
salt & pepper to taste
3 tablespoons of flour OR cornstarch dissolved in water

Mix ground beef, bread crumbs, egg and nutmeg together well, seasoning with salt and pepper as desired. Form into 1 inch meatballs and brown well in a large soup pot with a little oil.
Remove meatballs and set aside.
Add onion and garlic to pot and stir over medium heat until onion is barely transluscent.
Add remaining ingredients except meatballs and simmer until vegetables are tender. Add meatballs back into pot and simmer for an additional half hour.Remove from heat and take out the bay leaf.
Return to medium heat.
Pour thickening flour/water OR cornstarch/water into the stew and stir constantly until thickened.
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The recipe the ingredients came from:

Beef Stuffed Pumpkin

1 (4 lb.) pumpkin
1 Pound lean ground beef
1 Cup chopped onion
Cooking oil
1/3 Cup chopped red pepper
1/3 Cup chopped green pepper
1 Clove minced garlic
1 Teaspoon salt
1/4 Teaspoon thyme
1/4 Teaspoon pepper
1 (7 1/2 Oz.) can pitted ripe olives
1 (8 Oz.) can tomato sauce
2 beaten eggs
Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain. Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil. Bake at 350 degrees for 1 hour. Let stand 10 minutes.
Cut into edges to serve.

Note: Adapted from a recipe found at RecipeSource.com

What's Cookin' Today

I recently purchased a 5 pound bag of black beans from the "dented cans" section at my local grocery. Here are 2 recipes for them. I made the soup 2 days ago and am in the process of making the chili. Mmmmm it sure smells good here!

Black Bean Soup
Printable Recipe

2 cups dried black beans
2 cloves garlic-minced
1 medium carrot-peeled and diced small
1 large stalk celery-diced small
1 small onion-diced small
1 can tomatoes with chiles (Rotel) or tomatoes concassé
1 ham hock
4 cups chicken, vegetable, or other stock
1 bay leaf

Sort and soak beans overnight; drain and discard soak water.
In a 4-quart pot, saute garlic, onion, carrot and celery in olive oil until tender
but not browned. Add beans, stock, ham hock, bay leaf, and tomatoes.
Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to
1-1/2 hours. Remove ham hock and bay leaf before serving.


Black Bean Chili
Printable Recipe

1 pound lean ground pork
1 medium red OR green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 Tablespoons chili powder
1 Tablespoon paprika
2 (15-ounce) cans black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese

Coat a heavy, large, covered pot with olive oil.
Heat over medium-high heat.
Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
Uncover; simmer about 15 minutes more or until desired consistency.
Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar cheese. Serve with tortillas, if desired.
Serves 4 to 6.


I got this recipe from Paula and plan on making them today. They sound awesome~and we all know this is one of my favorite combos~pumpkin and chocolate.

Pumpkin Chocolate Chip Cookies
Printable Recipe

2 cups canned pumpkin

2 cups sugar

1 cup vegetable oil

2 eggs

4 cups flour

2 tsp. cinnamon

2 tsp. baking soda combined with 2 tsp. milk

1 11 oz. bag chocolate chips

Blend pumpkin, sugar, oil and eggs together - set aside.

Stir together flour and cinnamon. Add flour to pumpkin mixture and stir in baking soda mixed with milk. 

Fold in chocolate chips and drop by teaspoonfuls onto a greased cookie sheet, 2 inches apart.

Bake at 350F for 8-10 minutes

These are a delicious, soft, moist cookie.

I use only half a bag of chocolate chips, and I think that's perfect, but the recipe calls for a whole bag.

What's On Your Menu?

Thanksgiving is speeding toward us and this year we are staying home rather than going to my mother-in-laws as usual. I am delighted, of course, since I get to cook for days on end.

I asked the kids this morning what they would like (they're quite traditional) and this is the list I have:

Relish Tray
Salad
Pumpkin Bisque
Turkey
Gravy
Bread Stuffing
Potato Stuffing
Mashed Potatoes
Browned New Potatoes
Sweet Potatoes
Corn
Corn Pudding
Green Bean Casserole
Italian Zucchini
Cranberry Jelly
Rolls
Corn Bread
Pumpkin Pie
Pecan Pie
Cream Cheese Pound cake
Spiced Wafers
Ice Cream

Well, I have my work cut out for me trying to figure out a menu that will suit everyone's tastes. I'm sure I can handle it.
In the meantime, here are recipes for most of the above.

Share your menu as well!

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Pumpkin Bisque with Nutmeg and Ginger Croutons
Serves 6 - 8

Bisque:

1/2 cup butter
1/2 cup onion - diced
1/2 cup celery - diced
1/4 cup flour
8 cups chicken stock
2 cups pumpkin puree
1 teaspoon ground ginger
1 teaspoon grated nutmeg
2 cloves garlic - minced
Salt and white pepper to taste
2 cups half and half

1. Cook onion and celery in butter until translucent.
2. Add flour and whisk in to make a roux - do not brown.
3. Add stock and remaining ingredients.
4. Simmer until onions and celery are tender - approximately 30 minutes.
5. Run soup through a food mill or puree in a blender/processor until
smooth and put through a strainer.
6. Return to pot and simmer until heated through.
7. Remove from heat and immediately add half and half. Stir well.
8. Serve topped with croutons.

Nutmeg and Ginger Croutons:

4 c bread cubes
1/2 cup butter - melted
1 teaspoon ground ginger
1 teaspoon grated nutmeg

1. Toss bread cubes with butter and sprinkle with nutmeg and ginger.
2. Bake on a cookie sheet at 450 degrees F - tossing frequently until browned and crisp. Store in an airtight container and use within one week.
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Stuffed Turkey

8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

Unstuffed Turkey
8 to 12 pounds 2 3/4 hours to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 hours 4 1/2 to 5 hours
24 to 30 pounds 5 to 5 1/4 hours

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Berks County Potato Filling

8 med. potatoes
2 c. broken bread
1 c. celery -- diced fine
1 med. onion -- diced fine
2 eggs -- beaten
1/4 lb. butter
1 1/4 c. -- or 2 c. milk -- (depending on consistency of potatoes)
2 Tbsp. chopped parsley
3/4 tsp. salt or to taste
1/4 tsp. pepper

Peel potatoes, cut in pieces, cover with water and cook until soft. While
potatoes are cooking, put broken bread in a skillet with 1/2 stick butter.
Add celery & onions and cook slowly on low heat, stirring often to prevent
browning, add more butter if necessary. Drain cooked potatoes and mash. Then
add bread mixture and beaten eggs. Add milk gradually (up to 2 c.) until
mixture is the desired thickness. Beat well. (Use a mixer). Put in a greased
2 qt. casserole, dot with butter, sprinkle paprika on top. Heat in 350` oven
for 30 minutes or until lightly brown.

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Bread Stuffing

1 Cup Diced onion
1 Cup diced celery
1 stick of Oleo, margarine

Saute until onions are tender-pour this over dry bread cubes - about 1 loaf of bread - that has been dried in the oven by placing slices on a cookie roll pan and setting in the oven on very low or over night to dry and then torn into bite size pieces or you can dice to the size you want.

Add:

1 tn sage
1/2 t salt
1/2 t pepper
Toss together.

Add canned chicken broth or liquid off giblets if you boiled them for the dressing, just until moist and begins to stay together when mixing (I use my hands). This will stuff a medium size turkey and any left over from stuffing the turkey can be placed into a greased casserole and baked the last 45 minutes of the turkey.

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Green Bean Casserole
From: Campbell's Kitchen
Serves: 6


1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's® 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
dash Pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR and then sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

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Corn Pudding

1 can (16 oz) creamed corn
1 can (16 oz) whole kernel corn, drained
1 stick (1/2 cup) butter, melted
1 (8 oz) carton sour cream
1 box Jiffy corn muffin mix

Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.

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Anne's Pumpkin Pie

1 graham cracker crust
1-8oz pkg cream cheese
1 c pumpkin puree
3/4 c brown sugar
1/4 c granulated sugar
2 eggs
1/4 c evaporated milk
1 t pumpkin pie spice

Mix together cream cheese and sugars until fluffy. Add
pumpkin and mix well. Stir in eggs until well blended.
Add in milk and spice and pour into crust. Bake at 350
for 30 min until slightly browned and set. Serve room
temp.

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LIBBY'S® Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; 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.

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Dear Abby's Pecan Pie

This recipe was published by Dear Abby many times over the years in her advice column.

• 1 9-inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup firmly packed dark brown sugar
• 3 eggs, slightly beaten
• 1/3 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 heaping cup pecan halves

Preheat oven to 350F. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into pie crust and sprinkle pecan halves over top. Bake 45-50 minutes or until toothpick inserted in center will comes out clean. If pie or crust appears to be getting too brown on top, cover with foil for remainder of cooking time. Allow to cool.

Delicious Autumn

Delicious autumn! My very soul is wedded to it,
and if I were a bird I would fly about the earth
seeking the successive autumns.
- George Eliot

I am lucky enough to live in a climate that experiences, in their fullest, each season the world has to offer. Of all four, Fall is my favorite. The intense aromas and colors are unmatched in any other season. The sky is never bluer and the shadows seem to take on a life all their own in Autumn.

The foods of this time of year also tend to be my favorites. Apples abound, pumpkins are ripe and ovens are lit in expectation of comforting dishes.



Anne's Pumpkin Chocolate Chip Muffins
Makes 24 standard sized muffins or 12 large
Printable Recipe

4 eggs
1 c white sugar
1 c brown sugar
l can pumpkin (15 oz.- about 2 cups)
3/4 c vegetable oil
3/4 c olive oil
1 t vanilla
3 c flour
2 t baking soda
2 t baking powder
l t ground cinnamon or pumpkin pie spice
l t salt
2 c semisweet chocolate chips

In a mixing bowl, beat eggs, sugar, pumpkin and oils until smooth.
Combine flour, baking soda, baking powder, cinnamon and salt-add to
pumpkin mixture and mix well. Fold in chips. Fill greased or
paper-lined muffin cups three-fourths full. Bake at 400 degrees F for
16 to 20 minutes or until muffins test done. Cool in pan 10 minutes
before removing to a wire rack.

My "Ham Ball" with Ham Balls!

Ham Balls

Ham Balls
Makes 12 individual size loaves
Printable Recipe

Makes 24  2-ounce ham balls

1 pound ground pork
2 pounds ground cooked ham
2 cups dry bread crumbs

2 teaspoons dry ground mustard

1 Tablespoon Kosher salt
2 eggs lightly beaten
1/2 cup milk
1/2 cup packed brown sugar
1/2 cup water
3 Tablespoons apple cider vinegar
3 Tablespoons brown or grainy mustard

In a large bowl combine pork, ham, bread crumbs, dry mustard, salt, eggs and milk. Mix well with hands.
Shape into 24 meatballs and set on a greased baking sheet.
Bake, uncovered, at 350 degrees F for 20 minutes.

Heat brown sugar, water, vinegar and mustard over low heat until sugar is completely dissolved. 

Pour over meatballs and toss to cover.