Thank-you to everyone who stopped by this little website during the past year. A special thanks to…
- Those of you who leave comments of encouragement, tidbits of useful information, thoughtful questions, or funny observations
- People who stumble, tweet, re-tweet, pin, re-pin and otherwise spread the word about a favorite post.
- Readers who come back to report their experience with a particular recipe, good or bad, in person or in writing
- Facebook followers and fellow food bloggers– you’re the best
- Readers who left supportive and comforting words during my father’s illness and subsequent passing– they were read and re-read
- Friends, family and co-workers who eat my rejects and overruns
- My friend who proofreads my posts. (If you find a mistake, it’s probably because I changed something after she read it.)
Love y’all. Have a wonderful Thanksgiving!
Give thanks to the LORD, for he is good;
his love endures forever.
p.s. In case you haven’t chosen a recipe for pumpkin pie yet, here’s the one I like . . . . this year. It’s a richer and creamier adaptation of Libby’s classic pumpkin pie. Thanks to Better Homes and Gardens (November 2011) for the idea to cut letters out of pie dough scraps. I bought a set of small alphabet cookie cutters that I’m pretty sure you’ll be seeing again in other projects.
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon salt
- ⅛ teaspoon allspice
- 2 eggs + 1 egg yolk
- 1 (15 ounce) can pure pumpkin
- ½ cup heavy cream
- ¾ cup milk
- 1- 9-inch unbaked pie crust (I used my recipe for Yogurt PIe Crust)
- Combine first 6 ingredients in medium bowl.
- Whisk eggs and pumpkin together in another bowl. Add spice mixture and whisk well. Add cream and milk and whisk until smooth.
- Optional: Pour pie filling through a medium sieve into microwave-safe bowl for maximum smoothness.
- Heat filling in microwave for two minutes, whisking several times.
- Fill pie shell. Shield crust around the outside of the pie with aluminum foil or a pie shield which is well worth the money. (http://www.amazon.com/Mrs-Andersons-Pie-Crust-Shield/dp/B00004S1BU).
- Bake at 350 degrees 35-40 minutes or until middle jiggles like jello.