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Monday, September 21, 2009

Pumpkin pie and my kids like yogurt

Pumpkin Pie:
I cannot remember if I posted this recipe before, if not- here goes.
1 C sugar
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t allspice
1/2 t cloves
1 1/2 C pumpkin puree
1 2/3 C evaporated milk
1/2 t vanilla
2 eggs
Preheat oven to 425 F.
Combine all ingredients, pour into pie shell. Bake at 425 F for 15 minutes, then lower oven temperature to 350 F. Continue to bake for another 40 minutes, until pie is firm.
This is the best pumpkin pie I have ever had.


Yogurt, the easy way:
In a pint jar, put a glop of store-bought yogurt, then fill the jar with fresh milk (about 88 degrees). Keep it in your oven with the light on, and turn your oven a couple times if you need to, in order to keep the yogurt at around 90 degrees. Keep it in there for 12 hours.








About Me

About Me
I love Jesus, my hubby, my 6 kiddos, my farm, good books and good food.