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Classic Pumpkin Pie Recipe

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 can (398 mL) pure pumpkin puree
  • 3/4 cup (175 mL) firmly packed brown sugar
  • 1 1/2 cups (375 mL) 35% cream, divided
  • 2 eggs, beaten
  • 3 tbsp (45 mL) maple syrup, divided
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • 1/4 tsp (1 mL) ground nutmeg
  • pinch salt
  • 1/3 cup (75 mL) toasted pecans (optional)

Pumplin Pie Recipe

Directions

  1. To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling. 
  2. Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely. 
  3. Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely. 
  4. To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).

Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.

Mississippi Mud Pie Recipe

Ingredients

  • 2 Sticks butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1/2 cups cocoa
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chopped pecans — optional
  • Jar marshmallow creme

Directions

  1. Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla
    extract, 2 eggs,flour and pecans,if desired. Put into a greased 11 x 14″ pan. Bake @ 350 degrees for 30 minutes. Remove from
    oven. While cake is hot, spread 3/4 jar of marshmallow creme on  top.

Frosting:

  •   1 stick butter
  • 6 tbsp.  milk
  • 1/2 cup cocoa
  • 1 box powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup medium chopped pecans

Mix and spread over marshmallow topping

Cherry Coke Salad Recipe

Ingredients

  • 40 oz Cherries — Dark, Pitted, 2 cn
  • 3 oz Jello — Cherry Gelatin (1 pk)
  • 20 oz Pineapple — Crushed, (1 Cn)
  • 1 c Coca-Cola
  • 1/2 c Chopped Pecans

Directions

  1. Heat cherries and their juice to boiling.  Remove from heat and add Jello. Stir.  Add pineapple, juice and all.  Pour in coke and nuts.  Pour into an oiled 6-cup mold.  Let cool, then refrigerate at least 2 hours or
    until set.  Serve cold

Kentucky Pie Recipe

You used to be able to order Kentucky Pie from Alexander’s Restaurant in Saskatoon but they haven’t sold it in years.  This is my go-to recipe when I feel the desire to have some.

Ingredients

Pastry

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 2 tablespoons bourbon, if desired
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves or broken pecans
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)

Directions

  1. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  4. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
  5. Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.