Celtic Whispers Ezine
Spiritually Speaking......
With the upcoming holiday season many of us find ourselves returning to the traditions that were passed on to us from our parents and grandparents. Tradition is defined as, "the handing down of statements, beliefs, legends, customs, information, etc., from generation to generation, esp. by word of mouth or by practice.". (Websters)
My grandfather was a man of tradition when it came to Thanksgiving and all that was prepared for the wonderful feast we would eat each year we would visit. From the golden Turkey jam packed with stuffing to the mouth watering Pumpkin Pie topped off with just the right amount of homemade whipped cream.
As he would be in cooking and baking he would always tell me "The perfect Pumpkin Pie is one that is not too moist nor too dry. You should be able to pick up a piece and hold it in your hand to eat it!". Of course I would try to show him every year that it is pie and would fall apart once I picked it up in my small hands but, it never did! It was always perfect, year after year.
I hope that you will enjoy my Grandpa's pumpkin pie this year when you gather with your family and share everything you are thankful for!
Grandpa's Pumpkin Pie
(this was give to me by my grandfather. I am not clear on where he got the recipe)
1 3/4 C. Mashed Cooked Pumpkin (or canned)
1/2 tsp. Salt
1 3/4 C. Milk
3 Eggs
2/3 C. Brown Sugar (packed)
2 Tbs. Granulated Sugar
1 1/4 tsp. Cinnamon (ground)
1/2 tsp. Ginger (ground)
1/2 tsp. Nutmeg (ground)
1/4 tsp. Cloves (ground)
Heat oven to 425 degrees.
Beat all ingredients together with a rotary beater. Pour into pie shell (already prepared), be sure to NOT overfill the crust. Place on a cookie sheet in the center of the oven. Bake for 45 to 55 minutes or until a silver knife inserted 1 inch from the side of the edge comes out clean. The center may still look soft but it will set once cooled.
***Tip: If you are concerned about the crust getting too dark or burning, take a strip of aluminum foil and place it over the edge of the crust until about the last 5 - 10 minutes of baking. This will help prevent a burnt crust.
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Since Autumn is in the air and the apples are in abundance I thought I would add an extra recipe this month.
This recipe is from my mother. I am not clear on if this is one she was given from my great-grandmother or not but I do know it is YUMMY!!! I always asked for extra "Crisp" when she made this for me.
Mom's Autumn Apple Crisp
4 C. Sliced Apples (I prefer Braeburn or something that has a bit of a tartness too it)
2/3 - 3/4 C. Packed Brown Sugar (this depends on how "sweet" you like your baked apples)
1/2 C. Flour
1/2 C. Oats
3/4 tsp. Cinnamon (ground)
3/4 tsp. Nutmeg (ground)
1/3 C. Soft Butter (I only use real butter when I bake)
Pre-heat oven to 375 degrees.
**** If you plan to make this in a "9x13 cake pan" you will need to double the recipe****
Grease your pan with either baking spray or butter. I use butter so that it adds a bit more of the flavor.
Layer the apples in the pan. Do not "pack" them into the pan.
Blend all remaining ingredients until crumbly and sprinkle over the apples.
Bake for 30 - 35 minutes.
Serve warm alone or with vanilla ice cream.
I hope you enjoy my "Traditional" recipes handed down to me from my family!
Holiday Blessings from my family to yours!
Winter Rain