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Hello from the kitchen!
It's time to start planning our Thanksgiving dinner. Growing up, we had the traditional turkey, filling, etc. I enjoy the traditional meal but I'm all for trying new things, too. My idea of a tasty turkey is stuffing it with apples, oranges, celery, onions and lots of fresh herbs. It'll liven up the broth.
My focus of course is on the desserts. Pies are my family's dessert of choice for thanksgiving so I'll be making pumpkin crumb and pecan pies.
If you are in need of any helpful hints prepping your meal, please message me on Facebook at Bev Graybill Kauffman or Instagram@chefbev1963.
Enjoy your day and eat well my friends.
Pecan pies (Makes 3)
12 eggs
2 cups sugar
1/2 cup of Half & Half
3 cups pecans (I chop mine)
1 quart "Ole Barrel" syrup (King Syrup works too)
1/2 cup melted butter
4 tsp's vanilla
4 TBSP flour
3 9" pie crusts
Mix all the ingredients in a mixing bowl except the pecans. Pour the batter amongst the three crusts then add the pecans. Bake at 350 for 40-50 minutes.
*I mix the flour with the sugar first to avoid any clumping in the liquid
*This is a very rich pie and needs to be served with lots of coffee!
Pumpkin pie (1)
3/4 cup sugar
1 tsp sugar
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can or 15oz pure pumpkin
1 (12oz) can of evaporated milk or Half & Half
1 9" pie crust (unbaked)
Whipped cream
Preheat oven to 425. Put all ingredients in mixing bowl and mix well. Pour into pie crust and bake for 15 minutes. Turn oven down to 350 and bake 40-50 minutes or until it's firm and not jiggly. Cool completely then refrigerate. Serve with whipped cream!
Luscious whipped cream
2 cups cold heavy whipping cream
4 TBSP 10X sugar
1 tsp vanilla
Chill your mixing bowl and whisk in the freezer for a few minutes. Whip all the ingredients until peaks show when lifting the whisk. One minute should work. Keep refrigerated till you cut the pie.
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.