Tag Archives: pumpkin

Pumpkin Pie for the Holidays

Thanksgiving just wouldn’t be Thanksgiving without pumpkin pie. It’s a great way to end the holiday meal.  And, if we listen to the songs, pumpkin pie works for Christmas as well:

I met a man who lives in Tennessee
And he was heading for Pennsylvania
And some homemade pumpkin pie 

shellSo, it’s no surprise that I’ve made my share of pumpkin pies. I’ve also made several for friends and family. After tasting the pie, many people have asked me for my recipe, and I always chuckle. For me, the tried and true recipe is Libby’s. That’s right, I use the recipe right off the can, but it works! This year, like every other, I made Libby’s famous pumpkin pie for Thanksgiving.

To start, whisk together 3/4 cup sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves in a large bowl. Add 2 large eggs to the mixture and whisk to combine. Add 1 15 oz can pure pumpkin. Next, add 1 12 oz can evaporated milk and whisk to combine.sugar and spiceeggspumpkinevaporated milkall combinedFor the pie crust, I use my standard pie crust recipe. I roll out the crust the crust before making the filling.  Line a greased 9 inch pie plate, and crimp the edges. Place in the refrigerator while you prepare the filling.

ready for the ovenPlace the pie plate on a cookie sheet close to the oven. Pour the filling into the shell, and bake at 425 degrees for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees, and bake 40-50 minutes longer until a knife comes out clean from the center. Oh, and one trick to cover up the knife holes, cut out some extra pie dough using a festive cookie cutter (leaf or pumpkin), and bake for about 10 minutes until golden. Just place it on top, and your pie looks perfect.

If you haven’t tried this simple recipe, give it a try. It’s so easy, and so good. I’ve also tried making the pie from fresh pumpkin, and it just wasn’t worth it. Go for the can, and enjoy.

I hope you had a wonderful Thanksgiving, and are ready for a fabulous Christmas season!

Perfect for Fall…Jewish Apple Cake!

ApplesThis time of year, it seems the overwhelming flavor that is out there is pumpkin. Pumpkin latte, pumpkin doughnuts, pumpkin soda even! Don’t get me wrong, I love the fact that it is pumpkin season, but I quickly lose interest in the flavor. But one flavor that is perfect for fall, and I can’t seem to get enough of, is apple! I love apple crisp, apple pie, and definitely, this Jewish Apple Cake. It’s an easy recipe, just stirring the apples with cinnamon and sugar, mixing the batter in one bowl, and then layering the rich dessert in a tube pan.

Melon BallerI am not really sure where the name comes from, but it’s the name that my grandmother, and everyone else in the family for that matter, has always used to describe this cake. I’ve heard the name could come from the fact that there is no dairy in the cake, so you could eat it at a meal that has meat in it, not conflicting with Jewish law. Sounds like a good answer, but who really knows. I just know it’s delicious!

To start, peel, core, and slide 4 apples. I usually mix the apples for this, using a few sweet like Gala, and a few tart like Granny Smith, but honestly, any apple will do. And, a little tip here, try using a melon baller to scoop out the cores.  It goes really fast, and it save most of the apples.  Cinnamon ApplesPut the slices in a bowl and sprinkle with 2 1/2 teaspoons cinnamon and 5 tablespoons sugar. Stir and let sit while you prepare the batter. As the apples sit, their juices will start to run and you’ll have a lovely, syrupy pile!

In a large bowl, stir together 4 eggs with 2 cups sugar. Add 1 cup vegetable oil, 2 1/2 teaspoons vanilla, and 1/4 cup orange juice. Then add 3 cups flour and 4 teaspoons baking powder. The batter will be thick and sticky, but that’s it, your batter is ready!

LayeringGrease and flour a tube pan, then layer in the batter and apples. Start with a little bit of batter, then add a layer of apples, and continue till you’re at the top. End with the batter. And make sure you get all of the juice from the apples in there. Don’t worry if it looks like there is hardly any batter. It will puff up and surround the apples, and just be perfect!

Bake the cake at 350 degrees for 1 hour 10 minutes-1 hour 20 minutes. You want a toothpick to come out clean. The top will be crisp, and the inside will be dense and rich. Let it cool in the tube pan, then just run a knife around the edges to release.

This really is an easy recipe, and just perfect for these early fall days! I’ve been eating it all week…and it keeps getting better! How does that saying go…an apple a day…?Finished CakeSlices Missing