Friday, June 8, 2012
Tuesday, March 27, 2012
Saturday, March 17, 2012
Tuesday, March 13, 2012
Monday, November 21, 2011
Another Pumpkin Pie Recipe - looks scrumpdelicious
Ingredients:
* 1 unbaked 9-inch deep dish pie pastry (9-10-inch)
* 2 cups freshly cooked pumpkin, seeded, peeled, mashed
* 3/4 cup granulated sugar
* 1/4 teaspoon salt
* 1 1/4 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 3 large eggs, beaten lightly
* 1 (12 ounce) can evaporated skim milk
* 1/2 cup skim milk
Directions:
1. To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will sometimes produce lumps/strings so unless you like that, go for the stick blender/processor.
2. Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
3. Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
4. Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
5. Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
6. Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
7. NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
8. If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
9. Pie should be served chilled and should be stored in the refrigerator.
* 1 unbaked 9-inch deep dish pie pastry (9-10-inch)
* 2 cups freshly cooked pumpkin, seeded, peeled, mashed
* 3/4 cup granulated sugar
* 1/4 teaspoon salt
* 1 1/4 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 3 large eggs, beaten lightly
* 1 (12 ounce) can evaporated skim milk
* 1/2 cup skim milk
Directions:
1. To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will sometimes produce lumps/strings so unless you like that, go for the stick blender/processor.
2. Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
3. Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
4. Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
5. Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
6. Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
7. NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
8. If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
9. Pie should be served chilled and should be stored in the refrigerator.
Paula Dean's Pumpkin Pie
Ingredients
* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed (or fresh pureed)
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten (or 2 whole eggs)
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Tuesday, March 8, 2011
Tuesday, July 27, 2010
ATM
OK guys - here's a word of warning. We used our ATM card at a Sonic in Tulsa July 8. The card reader at the drive-up didn't work, so when the guy brought the food out he grabbed Charlie's card and went inside to swipe it. Then he brought the card back out. Charlie wasn't happy about that, but he couldn't follow the guy in - too close to the order console to be able to get out of the car.
Today I got a phone call from my bank. (Not my branch, but the people tracking such things for the bank.) There were charges from Oklahoma City on down to Texas - with a number in Arlington. To the tune of about $300. The card is now canceled and we're starting the dispute process to get our money back. Charlie asked Chris at our branch if this kind of thing happens very often - and he said he sees about one a week, and that's just at our little branch.
"Our" card that the crooks were using was a physical card - no pin number was entered. Chris said they read the magnetic strip and duplicate the card.
Can't say for sure it was at Sonic, but that's the only time the card was out of Charlie's control. Law enforcement doesn't usually do much follow-up on these guys - they have bigger problems to concentrate on. And the banks have insurance through VISA - so they're not out money.
I guess the only way to really be safe is to use cash - but then if you're carrying around cash the bad guys could get you too!
Scammers go to us two times in one year. The other one was using the credit card online, then the number was passed around to other "companies". Our bank fixed that one too. Yeah for Arvest!
Today I got a phone call from my bank. (Not my branch, but the people tracking such things for the bank.) There were charges from Oklahoma City on down to Texas - with a number in Arlington. To the tune of about $300. The card is now canceled and we're starting the dispute process to get our money back. Charlie asked Chris at our branch if this kind of thing happens very often - and he said he sees about one a week, and that's just at our little branch.
"Our" card that the crooks were using was a physical card - no pin number was entered. Chris said they read the magnetic strip and duplicate the card.
Can't say for sure it was at Sonic, but that's the only time the card was out of Charlie's control. Law enforcement doesn't usually do much follow-up on these guys - they have bigger problems to concentrate on. And the banks have insurance through VISA - so they're not out money.
I guess the only way to really be safe is to use cash - but then if you're carrying around cash the bad guys could get you too!
Scammers go to us two times in one year. The other one was using the credit card online, then the number was passed around to other "companies". Our bank fixed that one too. Yeah for Arvest!
Tuesday, July 6, 2010
Paula Deen Cooks Fried Green Tomatoes - Get Cookin' with Paula Deen
These look yummy! The onion relish is especially interesting.
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