Raspberry Pie and Pumpkin Pie

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Every Thanksgiving I make a raspberry pie because it is both my Dad and my daughter’s favorite.  And I make a pumpkin pie because I happen to like pumpkin pie and because I just think pumpkin pie is mandatory at Thanksgiving.  The pie on the left was amazing!  The pie on the right.  Well that’s another story.  But I need to backtrack a bit to the crust.  A good crust is the secret to a good pie.  The crust recipe I have is from a dear family friend, Peg Johnson.  She graduated from Michigan State University with a degree in Home Economics.  She has passed away but she lives on in the margins of my Better Homes and Gardens Cook Book.  Penned on page 230, at the top of the Pastry section, is her recipe for Never Fail Pie Crust.

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Remember this book?  I see it in antique stores all the time.  I got mine as a gift in 1971.  It has a burn mark on the back cover and some of the pages stick totgether but I still use it.

Never Fail Pie Crust

3 cups AP flour

1 1/4 cups shortening

1 tsp salt

1 egg well beaten

5 T cold water

1 T white vinegar

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Cut the shortening into the flour.  Peg used a pastry cutter.  I use my food processor.

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Combine the beaten egg, water and vinegar.  Pour liquid into flour mixture all at once.  Blend with a spoon until flour is well moistened.

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Divide the dough into 3 equal discs.  The dough can be rolled out immediately or can be kept in the refrigerator for up to 2 weeks.

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You might be able to get four crusts from this recipe but I give myself a little wiggle room for bad edges or other rolling difficulties.  Roll the crust out on a lightly floured surface and line the bottom of the pie pan with the crust.

Preheat the oven to 350.

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Raspberry Filling:

6 cups raspberries

1 1/2 cups white sugar

2 T cornstarch

2 T tapioca

2 T butter

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Combine the raspberries, sugar, cornstarch and tapioca in a large bowl and gently stir.  Allow them to sit for 10 minutes or so.  Pour the berries into the prepared pie crust.  Cut butter into small pats and put on top of the raspberry filling.

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Roll out the top crust, cut slits with a paring knife,  and crimp the edges.  Sprinkle with a little white sugar.  Bake for 50-55 minutes until the fruit is bubbly and the crust is golden brown.  To avoid drips in your oven put the pie on a cookie sheet lined with foil.

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Mmmmmmm.  This pie was great!  Served with a little whipping cream or a scoop of vanilla ice cream.

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Now let’s talk about that pumpkin pie.  I had purchased a couple of little sugar pumpkins that I used for fall table decorations and decided to make them into my traditional pumpkin pie.  Waste not, want not.

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As I was seeding these little babies and getting them ready to roast to fork tender goodness in the oven my dad said, can’t you buy pumpkin in a can?  I said, of course I can but this will be homemade.  From scratch.  It will be better than pumpkin in a can!  I should have listened to my dad and retrieved a can of pumpkin from my pantry.  Mistake number one.

Preheat oven to 400.

Pumpkin Pie Filling

2 cups pumpkin

12 oz can evaporated milk

2 beaten eggs

3/4 cup brown sugar

1 1/2 tsp cinnamon

1 1/2 tsp ginger

1 1/2 tsp nutmeg or mace

1 tsp cloves

1 T flour

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Quarter the pumpkins, scrape the seeds and arrange on a baking sheet lined with foil or parchment.  Bake at 350 for 45-50 minutes or until fork tender.  Once the pumpkin is done scrape the meat into a bowl and discard the skins.

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Purée the pumpkin in a food processor.

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Doesn’t this look beautiful!??  Mistake number two.  I should have tasted the pumpkin at this point.  But I did not.

Combine the pumpkin with the egg, evaporated milk, brown sugar, flour and spices and whisk together until well combined.  Pour into the prepared crust.

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I had scraps of crust left over so I copied a friend’s idea and cut little leaves out with a cookie cutter and lined the edge.  I actually had to add the fancy crust pieces part way through the baking process because the filling is too runny initially.  Bake for 40 minutes or until a knife inserted 1 inch from the crust comes out clean.

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There is no picture of this pie on a plate with whipping cream.  I ate a small slice and proclaimed it too awful for human consumption.  However, this is a good recipe for pumpkin pie provided that you use 2 cups of canned pumpkin.  Next year I’ll listen to my Dad.

NOTE:  In the future I will use my little sugar pie pumpkins for table decorations only and I will use Libby’s pumpkin for my pie.

 

 

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Sugar and Cinnamon Glazed Nuts

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My friend Georgia and I have gotten together in December for a baking marathon for over 30 years.  We have several cookies and candies that are staples each year.  Friends and family  have their favorites and we try to keep everyone happy.  But we also like to change things up a little.  Try something new.  This year we decided to omit one of our standard cookies (thumb prints) and make these candied nuts.  We are both very glad that we did!  They are easy to make and the house smells amazing while they’re in the oven.

Ingredients:

2 pounds of nuts (almonds, walnuts, pecans, cashews)

2/3 cups of melted butter

2 cups sugar

3 T cinnamon

2 tsp salt

4 egg whites

1 tsp vanilla

Preheat your oven to 250.  Beat the egg whites with the salt until they are frothy.  Gradually add in the vanilla and sugar and continue to whip until stiff peaks form.  Gently fold in the nuts and the cinnamon.  You can use a wooden spoon or your hands making sure that the nuts are all coated.  Add the melted butter and stir to coat.  It will look like a mess.  And you’ll wonder if I omitted an essential ingredient or a step in the process.  Have faith.

Pour the nuts out onto a baking sheet covered in parchment paper.  I used a large jelly roll pan with sides. Place in the oven and bake for one hour stirring every 15 minutes.  This is when the kitchen starts to smell really amazing.

Pour the nuts out onto parchment paper or foil to cool.  Store in zip lock bags or sealed containers.  Enjoy!

We used almonds and walnuts because that is what we had but I think pecans and cashews would also be excellent.

NOTE:  Recipes for most all of our standard cookies are on my blog under Christmas Cookies.

Cauliflower Soup with Cudighi

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It’s very cold in Michigan.  Perfect weather for soup.  The secret ingredient in this soup is cudighi.  Cudighi is Italian sausage that originated in the Upper Peninsula of Michigan.  Most specifically it is said to have been invented by Italian immigrants in Ishpeming Michigan which happens to be where I was born.  Cudighi is made using pork butt and dry red wine, garlic, cinnamon,  nutmeg, clove and allspice.  The cudighi I used came from a little Co-op in my hometown of Chatham Michigan.  This sausage is very versatile.  It is excellent in spaghetti sauce or lasagna, formed into paddies and fried for a sandwich, mixed with ground beef for meatloaf or meat balls, as a pizza topping.  Your only limits are you imagination and, of course, your ability to access cudighi in the first place.  It might just be worth a trip to the Upper Peninsula of Michigan to score a few pounds.  Or Vollwerths cudighi can be shipped from U.P. Foods in Lake Linden (info@upfoods.com).  If a trip to the UP or waiting for a sausage shipment seems like too much trouble, substitute with a good  Italian sausage available closer to home.

Ingredients:

1 pound cudighi (or Italian sausage of your choosing)

1 head of cauliflower

3-4 stalks of celery rough chopped

2-3 carrots sliced

3 leeks, white and light green parts, sliced

4-5 cloves of garlic diced

2 medium russet potatoes rough chopped

1 poblano pepper seeded and rough chopped

4 cups chicken broth

4 T flour

4 T butter

2 cups half and half or whole milk

1 cup shredded sharp cheddar cheese

salt and pepper to taste

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In a dutch oven cook the Cudighi over medium heat until it is no longer pink.  Drain and set aside.

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While the meat is browning prep all of the vegetables.  Slice the leeks and soak them in water.  Leeks tend to hold sand and you don’t want grit in your soup.

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Wash and cut up the poblano, celery and carrots.

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Peel and dice the potatoes and cut the cauliflower into flowerettes.

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Once the cudighi has been browned and set aside add the carrot, celery, and leeks to the drippings and sweat the vegetables over medium heat 3-4 minutes.  Add in the leeks and garlic and continue to cook for 3-4 minutes.  If necessary add a little olive oil.

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Add the potato, cauliflower and broth to the kettle.  Season with salt.  Bring to a boil.  Reduce the heat to a slow simmer, cover the kettle and cook until the vegetables are all tender, 30-40 minutes.

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While the vegetables are simmering make a white sauce in a heavy sauce pan.  Melt 4 T of butter and whisk in the flour over medium heat.  Slowly add the milk continuing to whisk until the mixture starts to thicken.  Remove from the heat and whisk in the shredded cheese.

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Once the vegetables are fork tender purée using an immersion blender.  The consistency is a matter of personal taste.  You can leave some chunks in the soup or purée until smooth.  Once you’ve done the blending add the cheesy white sauce to your dutch oven as well as the sausage.  Add salt and fresh cracked pepper to taste.  Stir and bring to a simmer.

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Garnish with additional shredded cheese, green onions and cilantro.  And homemade garlic croutons.

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Ladle into serving bowls and enjoy!

NOTE:  Fresh parsley or basil leaves sliced, shredded Parmesan or Asiago cheese,  or some chopped roasted red pepper would all make excellent garnishes for this soup.  Great served with a slice of good sourdough bread that you can use to clean your bowl.

I happen to think that soups are one of those things that taste a little better the second day.  We will be eating this soup for lunch tomorrow.