The best laid plans …
I thought I was going to be sharing blog after blog this week. We celebrated Thanksgiving a few days early this year. Our boys were available for the weekend as were their girlfriends, my father-in-law, and my mom. When you can get everyone together, you celebrate!
As a bonus, I thought I could take tons of pictures of the feast in process and share recipes and tips this week. Anyone looking for tried-and-true recipes would have them at their fingertips. Great plan, right?
It would have been if I had taken any pictures.
It all turned out so well too! Our menu included:
Mashed Potatoes & Gravy
Sweet Potato Casserole
Whole-Berry Cranberry Sauce
Green Bean Casserole
Multi-grain Rolls and Sourdough Bread
I am sorry I can’t share a blog for each one of these delicious dishes (at least this year). I can, however, give you the recipe for the star of the show:
1 cup sugar
2 teaspoons flour
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 15-oz can pumpkin
3 well-beaten eggs
1 cup evaporated milk
1 unbaked pie crust
Mix sugar, flour, spices, and salt by hand until all clumps are removed. In a separate bowl, whisk together pumpkin, eggs and evaporated milk until smooth. Whisk dry ingredients into wet ingredients until very smooth. (See note below.)
Preheat oven to 400°.
Fit crust into 9″ pie plate, crimping edge and trimming off excess pastry. Pour filling into crust and bake for 10 minutes. Decrease oven temperature to 350° and continue baking for 40-50 minutes or until center of pie is set (i.e. does not jiggle when pie plate is gently tapped).
Remove from oven and allow to cool.
NOTE: The filling can be made and refrigerated a day ahead of baking. Remove filling from refrigerator and stir. Wait 15 minutes before filling crust and baking.
To be honest, I don’t typically buy organic canned pumpkin. Full disclosure? I bought it because the label was adorable.
Yep, I thought far enough ahead to buy a cute can of pumpkin but failed to take pictures of the actual work.
My consolation is that the meal turned out wonderful and delicious on all accounts. If I had taken time to document the process as I had intended, who knows what I would have messed up!
So instead of focussing on what went wrong, I will give thanks to God for:
recipes handed down from generation to generation
dishes and pans washed by my mom
the encouragement of each of you who has taken the time to read my posts.
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