Verdict on "Pumpkin" Pie

Here is the final product:

Pumpkin Pie made with Butternut Squash

Last night, there was only one slice left, so I guess that tells you how good it was!  It tasted like a pumpkin pie.  Obviously no one complained!  And I had plenty of the pureed squash left (you can freeze it) - so looks like I will be making another squash/pumpkin pie!

New Twist on Pumpkin Pie

When my son was in the second grade (many, many years ago), his class went on a field trip to a local pumpkin farm so the kids could get a pumpkin for Halloween.  I was talking to the farmer and he made an interesting comment.  He said the best pumpkin pie is not made from a pumpkin but made from butternut squash.  Every year when I make a pumpkin pie, I always remember that farmer's comment.   So this year, I decided to give it a try.

I bought these two butternut squash from one of our local farmer's markets.  To bake them, I will slice them in half and remove the seeds (being the "semi-farmer", I will save the seeds for next year so I can grow my own squash).  Pre-heat the oven to 375 degrees.  Put the squash face down in the baking dish, fill with an inch of water and cover pan with aluminum foil.  Bake for about an hour or until squash is very soft.  Let it cool down and puree in a blender or food processor.

Pureed butternut squash

Here is my "pumpkin pie" recipe but I will be substituting the squash for the pumpkin.

2T butter, melted (I always use unsalted butter)
1 3/4 cup pumpkin (squash)
2 eggs
2 T flour
1 c evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
1 t ginger
1 t cinnamon
1/4 t mace
1/4 t ground cloves
1 uncooked pie shell

Preheat oven to 450 degrees. 
Beat the eggs until frothy. 
Mix in the sugars and the flour. 
Mix in the spices.
Mix in the pumpkin (squash)
Add the melted butter.
Mix in the evaporated milk.
Pour the mixture into the pie crust and bake at 450 degrees for 15 minutes.
Decrease heat to 375 degrees and bake for an additional 45 minutes
Remove the pie from the oven and set it out to cool.
ENJOY!

For those curious few, you can buy a real pumpkin and bake a pumpkin pie from it.  I have done it and it is not hard at all.  Just a little more time-consuming.  To make a pumpkin pie using a "real" pumpkin, buy one or two "pie" pumpkins at the store or local farmer's market. 

Cut it in half and remove the seeds and strings.  Preheat oven to 425 degrees.  Cut the pumpkin in wedges and place on an oiled baking sheet.  Cover with foil and bake about 45 minutes until it is soft.  Allow the pumpkin to cool.  Peel away the skin and puree the pumpkin in a blender or food processor - see, isn't that easy!!  Give it a try next time you want to make pumpkin pie!

Rye Sourdough Starter!

Today I am trying a new adventure!  I have the best recipe for a Sourdough Rye Bread (thank you very much Old Camp Cook!).  And, thank you again Old Camp Cook for sharing the Sourdough Rye starter with me.  I found a recipe for making your own sourdough rye starter - how exciting is that! (I know . . . I need to get a life!).  This is one of those recipes tucked in that folder that I printed off the Internet many moons ago from some web page I have long forgotten.  If I remember, I promise I will give the person credit for this fine recipe! 

This recipe is very versatile - you can use it to make a white flour starter, whole wheat flour starter or rye starter.  In this "adventure", I am going to make rye.  Maybe in some later "adventure", we will make a whole wheat starter (don't want too much excitement in one day!).

1/4 cup rye flour
1/4 cup bread flour (do not use all purpose flour)
1/2 cup apple cider or pineapple juice (I used apple cider)

Mix all 3 together in a mason jar.  That's it (well, for today).  This is a several step process.  This is officially "Day 1"

"Day 2" is just as exciting.  All you do is stir it!

"Day 3" gets a little more intense!  Pour half of your starter off (probably best in a baggie - this will be like paste and could clog your drains).  Add 1/4 cup rye flour, 1/4 cup bread flour and 1/2 cup apple cider or pineapple juice (stick with the liquid you started with - don't change) - mix together so they are blended.

"Day 4"  will just be a repeat of "Day 3"

"Days 5 -14" gets more exciting.  Now you don't need juice any more.  I guess our starter has grown up.  Pour off half of your starter (don't forget the baggie!) Use 1/2 cup water (some "experts" say don't use tap water, while others say you can - I use tap water without any problems).  Here is where the decision making comes in - do I want a white flour starter, whole wheat starter or rye starter.  The answer is RYE STARTER (if you picked C - you win!).   So you will add 1/2 cup rye flour - mix until blended.

At this stage, the starter should be very active and be ready for bread.  So, hopefully, in 14 days from now we will have Sour Rye bread!

We have bread!

We have bread!  This picture was taken from my camera phone so it is not the best.  The hardest part is waiting for it too cool.  And, boy, does my house smell good!  This recipe is so easy.  If you can't find it in the archives, send me an email (diane@b-dgoats.com) and I will send you a copy of the recipe for the bread and for making the pineapple starter.

Pineapple Sourdough Starter

I don't know if you remember back in June I experimented with creating a sourdough starter using pineapple juice.  I have been feeding the starter on and off during the summer (when I haven't feed it, it has been living in my refrigerator - be sure to label it as sourdough starter because someone might think it is a nasty "science experiment" and throw it out - trust me - I know!). 

For some reason, Fall makes me feel like baking bread, so I brought the pineapple starter out of hibernation and started feeding it.  Usually it takes a day or two to get the starter active again.  When you take the starter out, there is usually a brown/grayish liquid on top, this is call hooch.  Don't pour it off - just stir it back in.  The starter will also be very thick.  Don't worry - that is normal.  Below is a picture of the starter after it has been feed a few times.  Feeding a starter consists of 4 T flour and 3 T water.

See all the bubbles!  This starter is alive and kicking!  And it should have a strong yeasty or beer smell.  So today I am making Bob's Basic Sourdough Bread.  I believe that recipe is in the archives.  I will take pictures of the finished product.

"Award-winning" Apple Pie recipe

On the weekends, I sell at Farmer's Markets.  A couple of weeks ago, one of the farmer's markets decided to have an Apple Pie baking contest.  The market manager said I "HAD" to sign up for it.  So I reluctantly did and completely forgot.  Friday night rolled around and my husband came home from work.   He walked into the kitchen asking where was my pie for the contest.  HUH?  Guess who forgot?  And guess who spent Friday night baking an apple pie???  And guess who ate pizza for dinner that night?

I almost didn't take the pie to the Farmer's Market the next day.  I thought for sure there is no way this silly pie is going to win.  I threw this thing together at the last moment.  But, I promised the Market Manager that I would enter the contest, so I did.

Later on at the market I was told that I needed to go the tables at the top of the market because I won "something".  I figured 3rd place, maybe 2nd.  So up I went.  They didn't call my name for third place.  They didn't call my name for second place.  I thought - NO WAY, there is NO WAY I won first place.  Then they called my name for First Place.  I was completely blown away.  I won a trophy with an apple on it and $100.  The trophy is now sitting on my mantel next to the Grand Champion award one of our Alpine Goats won at the County Fair.

So . . . here is the "award-winning" apple pie recipe

Deep Dish Apple Pie Recipe


1 Graham Cracker Pie Crust
1 large egg yolk beaten

brush egg yolk on crust
Bake in oven at 375 for 5 minutes

Pie
8 cups sliced, cored and peeled apples (I used Granny Smith apples - but any baking apple will do)
2/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp nutmeg

put sliced apples in large bowl
mix dry ingredients and pour over apples
stir apples making sure all slices are evenly coated (if this gets "too juicy", pour some of the "juice" off)
place slices into baked pie crust and evenly distribute around pie crust

Topping

1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 cup butter at room temperature (I use unsalted butter)

mix together - I use a fork to mash the butter into the dry ingredients
completely cover the apples with the topping
Bake in 350 oven for 55 minutes

Enjoy!

This is really good with ice cream (of course, anything is good with ice cream!)

Purple Hands

I live out in the country.  One of the advantages of living in the country is that country folk don't pay with cash, we swap.  I raise dairy goats and you would be amazed what I can "buy" with the products that my dairy goats produce.

Last week one of our neighbors called to let us know that his berry bushes were loaded and we should come pick "us some berries".  So for a couple bars of goat's milk soap and a bottle or two goat's milk lotion, we "picked us some berries."  If you ever pick blackberries, wear gloves, otherwise, you will have purple hands.  BUT, you will have the best berries you ever tasted.  (Just in case you forget the gloves, the purple stain does go away after a day or two - don't worry - you won't have smurf hands forever!)

I froze a lot of the berries, also made some blackberry jam.  And I found this recipe on the Internet for Blackberry Cobbler.  This is an adaptation of a Betty Crocker recipe.  I had to make two because the first one didn't last very long. 

Mix the batter gently - helps make the cobbler moister.  Also, you can use half blackberries and half raspberries for a different taste.  The recipe says not to use blueberries - not sure why - can't see why that would make any difference.

Blackberry Cobbler

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)

1 cup sugar

1 cup all-purpose flour
2 teaspoons baking powder
2 T sugar
1/4 t vanilla or 1/4 t cinnamon (depends on your taste)
1/2 teaspoon salt (I omit the salt - didn't seem to make a difference)
1 cup milk
1/2 cup butter, melted (I always use un-salted butter)

1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with ice cream. - YUM!