Tuesday, November 22, 2016

Thanksgiving Delights



I made a sweet potato pie last night. It looks beautiful.  I have to wait until tomorrow to taste it. It looks simple in the photo but the flavor will be great. The cool thing is that new stove sitting in my kitchen. Love it.

To make the pie I used the best pie crust recipe I have in my files, given to me by my mother-in-law, Phyllis.

Perfect Pie Crust

For a double crust pie:

2 1/2 cups flour
1 cup Crisco
1/4 tsp salt
1/2 tsp baking powder
1/2 cup cold, cold water

Mix together dry and cut in Crisco with a pastry blender. Pour in cold water and mix only enough to stick together.  Roll out one-half of the dough at a time for double crust pie.

I never fail with this recipe. My sweet potato pie is not a two crust pie so I have the second half of the dough in the fridge waiting for inspiration. I didn't have any Crisco way down in my pantry so I tried a butter/Coconut oil (in solid form) combination and it seems to have worked. The true test will be tomorrow when we eat it.

Sweet potato pie is very easy; a handful of sweet potatoes, baked, then peeled, a little organic sugar, 3 eggs, fresh nutmeg scraped in, and evaporated milk (I used regular after boiling it down).  Work it all together, pour it in the pie shell and bake it at 350* for 45 minutes. The middle won't jiggle when it's all done.  Best served at room temperature with a small dollop of fresh whipped cream seasoned with cinnamon. Can't wait.

Tomorrow night we are having a friendsgiving and I'm making a big dish of vegetable lasagna with some organic, local ground beef thrown in. I found the veggie lasagna recipe at The Pioneer Woman.  Crusty french bread and a large tossed salad will be perfect together. For one guest I'm making homemade mashed potatoes with gravy and some cranberries so it will seem a little more like Thanksgiving. I don't ever really miss the turkey because the side dishes mean more.

Be grateful for everything in your day; the sweet and the sour.


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