October 05, 2018

Hello everyone

We've been listening to our subscribers and are busy over here making all kinds of improvements to our newsletters for a friendlier format. while I'm still kicking the tires and let me know if you like the new view?

It sure is nicer on my old eyeballs ;o)

Enough with the pumpkins Marzee? I don't think so...not until we reveal the ultimate pumpkin pie recipe. I don't like to wait for thanksgiving because after that triptophine or whatever it is in the turkey kicks in I'm toast. As soon as I see the pumpkins a plenty it's time for me to puree and I'm game for some the pumpkin pie.

Enjoy!
Marzee
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PUMPKIN PIE

INGREDIENTS:
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 9-inch frozen pastry for single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon dark run
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
1/4 cup chopped pecans

DIRECTIONS:
Cut pumpkin in half, and remove seeds. Lightly oil the cut
surface. Place cut side down on a jelly roll pan lined with
foil and lightly oiled. Bake at 325 degrees until the flesh
is tender when poked with a fork. Cool until just warm.
Scrape the pumpkin flesh from the peel. Either mash, or puree
in small batches in a blender. In large bowl, blend together
2 cups pumpkin puree, spices, and salt. Beat in eggs, rum,
honey, milk and cream. Pour filling into pie shell. Bake at
400 degrees for 50 to 55 minutes, or until a knife inserted
1 inch from edge of pie comes out clean. Cool on a wire rack
and store in refrigerator until ready to serve. To serve,
add a large dallop of whipped cream on each slice, then add
a light dusting of cinnamon and a pinch of the pecans over
the whipped cream.

Yield: 9-inch pie
Category: Desserts, Seasonal

Marzee's Corner

Here are a few more pumpkin pie tips:

Select pumpkins that are between five to eight pounds,
free from blemishes and heavy for their size. Store
whole pumpkins at room temperature up to a month or
refrigerate up to 3 months. Pureed pumpkin is also
available canned. Pumpkin may be prepared in almost
any way suitable for winter squash. It's a good source
of vitamin A.

Pumpkin is highly perishable and must be cooked the
same day it is cut open. Otherwise, the flesh will
develop a feathery black mold. Cooked pumpkin should
be refrigerated immediately. Pureed pulp should be
used within 36 hours, or freeze for later use.


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