Monday, November 20, 2006

Pumpkin Pie

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups cooked pumpkin, or 1 can (15 oz) pureed pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 50-60 minutes or until it's no longer "jiggly." Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Irish Soda Bread

4 cups flour
3 tbspns sugar
1 tbspn baking powder
1 tspn salt
3/4 tspn baking soda
6 tlbspns butter
1 1/2 cups raisins
1 tbspn caraway seeds
2 eggs
1 1/2 cups buttermilk

1. Grease a 2 qt. round casserole. Mix first 5 ingredients. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles course crumbs. Stir in raisins and caraway seeds.

2. In small bowl with fork, beat eggs slightly, remove 1 tblspn. and reserve. Stir buttermilk into remaining egg; stir into flour mixture just until flour is moistened. (Dough will be sticky).

3. Turn dough onto well floured surface. With floured hands, knead about 10 strokes to mix. Shape dough into a ball. With sharp knife, cut a 1" cross about 1/4" deep. Brush dough with egg.

4. Bake at 350 degrees about 1 hour 20 min.or until toothpick comes out clean.

Cool in casserole on wire rack 10 min.

Irish Soda Bread