Thanksgiving Countdown: Monday

     First off, let me just remind you that if you are going to be cooking a frozen turkey this year (as I am), and you haven't taken him out of the freezer yet...please stop reading NOW, and go put Mr. Tom Gobbler in your refrigerator so he can thaw before cooking him up for Thursday's feast.
     Now that that is taken care of, it's time to begin baking some of the goodies for the dessert table.  I don't know about you, but oven space and time is going to be somewhat limited in my house come Thanksgiving day, what with a 19 pound Turkey slowly cooking for the better part of the morning.   Today, I've got two pumpkin pies baking.  And I am perfectly aware that the easiest way of preparing said pies is to purchase a mix from Libby's, but I firmly believe that everyone should make one from scratch at least once.  Quite honestly, it isn't that much harder that mixing together the a fore mentioned mix, and here's the recipe that I use:

Pumpkin Pie
Yield: 1 pie

2 c. pumpkin
2/3 c. sugar
2 tsp cinnamon
1 tsp ginger
1/2 c. milk
1 tsp nutmeg
3 eggs
2/3 c. evaporated milk
1 pastry pie crust

(Note:  Once upon a time, I cooked and pureed fresh pumpkin...now, I use commercially canned organic pumpkin puree).

     In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.  Beat lightly with mixer.  Gradually add milk and evaporated milk.  Mix well.
     Pour into pastry lined deep dish pie plate (9").  Bake at 375* for 50 minutes or until a knife inserted near center comes out clean.  Cool on wire rack, and either serve immediately or refrigerate.
     Optional: Serve with whipped cream. 
     Store in refrigerator.

Baked Peaches

I've been experimenting in my kitchen again...with delicious results!  I'm wondering if this dish might make its way on to the Thanksgiving dessert table? Yes, a whole table in my house will be dedicated to desserts this year...Pumpkin Pies, Apple Pie, Pinepple Upside Down Cupcakes (look for the recipes next week)!   And now I had to go ahead and be a mad scientist and create this!   I'm wondering if anyone would mind if I skip the Turkey and stuffing this year, and just serve desserts? 

Baked Peaches
Yield: 2 Servings

1 can sliced peaches, well drained
2 tbs. chopped pecans
2 tbs. brown sugar
1/2 tsp grated orange peel
pinch of ground allspice (freshly ground if you prefer, and I do!)

1. Preheat oven to 350*
2. Place peaches in a 1 qrt baking dish.
3. In a small bowl, combine pecans, brown sugar, orange peel and allspice.
4. Sprinkle over peaches.
5. Bake for 20 minutes

Peaches and Cream!

Peach Upsidedown Cake
Yield: 10 servings

Ingredients:
1/4 cup butter
2/3 cup brown sugar
2 c. peaches (sliced)
1/2 c. chopped nuts ( I prefer cashews or pecans)

4 eggs, separated
1 tsp vanilla
1 c. sugar
2 tbsp. butter, melted and cooled
3/4 c. flour
1 tsp. baking powder
1 tsp salt

Home-canned peaches

Melt the 1/4 cup butter in a round cake pan.  Stir in the brown sugar until combined; spread evenly in the bottom of the cake pan.  Arrange peaches atop brown sugar mixture; sprinkle with nuts.

In a large mixing bowl beat egg whites and vanilla until soft peaks form.  Gradually add sugar.  Beat until still peaks form.

In a small bowl, combine egg yolds and 2 tbsp. melted cooled butter; stir into egg white mixture.  Add flour, baking powder and salt, 1/4 cup at a time.  Stir by hand (with spoon).  Carefully spread batter atop peaches.

Peach Picking 2011

Bake at 325 40-45 minutes or until done. Cool pan on wire rack for 10 minutes. Carefully invert cake pan and cake onto serving platter. Cool cake 30 minutes. Serve warm with whipped cream!

Sugar and Spice

Apple Pie
Yield: 1 pie

Ingredients:
pastry for 2 crust pie
4-5 tart apples
1/2 sugar
dash nutmeg
1/3 tsp. cinnamon
1 tbs. flour
1 tbs. butter
2 tsp. lemon juice


Mix together sugar, nutmeg, cinnamon, and flour.

Quarter apples, peal, and slice.  Arrange half of the apples in pie crust.  Sprinkle with half of the spices.  Repeat, keeping apples near center. Sprinkle with lemon juice and dot with butter.

Make small gashes in top crust to allow steam to escape.  Brush edges of bottom crust with cold water.  Add top crust, trim edges, and flute edges with finger to seal.

Bake at 450 for 15 minutes.  Reduce heat to 350, and bake an additional 35 minutes.

Apple Picking 2011