Archive for November 2013 | Monthly archive page
I love everything about pumpkin pie the smell when it is cooking and then getting to eat it with a massive dollop of whip cream that is what makes Thanksgiving complete!! This is my favorite recipe for pumpkin pie as it is only sweetened with honey and has no canned milk in it just lots of yummy cream!! And I know these pies are going to be extra yummy as I used an heirloom pumpkin and made fresh puree.
This recipe makes two 9 inch pies.
Honey Pumpkin Pie
Preheat oven too 475
2 cups pumpkin
2 cups cream
1 cup honey
2 tsp cinnamon
1 tsp ginger
1 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg (optional)
11/2 tsp salt
Whisk together well and pour into to unbaked pie crusts bake at 475 for 10 minuets and turn oven down to 375 and bake for 40 min. Hint: I cover my crust with tin foil as it can get to brown. Enjoy!! Make sure and refrigerate!!
Homemade whipping cream! Find it by clicking this link. It is at the bottom of the post. Whipping Cream
Counting your blessings is definitely something we should do every day; but around Thanksgiving it seems more meaningful. To inspire my children on this holiday, we make a Thanksgiving Tree. Their minds go wild trying to think of aaaallllll the things they can. I also draw swinging monkeys and let the kids color and cut them out. They love hanging them from the tree branches.
THINGS YOU WILL NEED:
green and orange or brown construction paper
double sided sticky tape
clear packaging tape
First, affix the cardboard to a wall or mirror using packaging tape. Cut it to look like a tree trunk. Cut strips and tape branches. Draw lines in the cardboard to look like a tree trunk.
Next, cut out leaves and leaves and leaves. I cut the construction paper into strips first. This helped me be more thrifty with the paper.
While you cut out the leaves; have your children color and cut out their monkeys.
If your children are old enough, they can write their own blessings. Be sure that you write some too. Parent participation is important.
Tape the leaves to the tree. Enjoy! Add more as you think of them.
We are so blessed to have all our parents and brothers and sisters live within an easy driving distance. Most of our siblings are married and most have children. This makes for lots of fun with the cousins whenever we get together. We aren’t all that thrilled about Halloween, but that doesn’t mean we can’t have a party. Lots of people don’t celebrate Jesus at Christmas, instead they celebrate Santa Clause. The same goes for us. We just celebrate Pumpkins. Thus we’ve come to calling this day Pumpkin Day!
The kids dress up in homemade costumes. This year we had a fairy, a cowboy, a cowgirl, a pirate, a princess and a mummy (who later turned into a cowboy).
Everybody brings something to add to supper. We had chili, cornbread, salad, with hot apple cider and homemade doughnuts. The doughnuts are a tradition that everyone looks forward to each year. I did a blog on how I make them. Click the picture to get the recipe.
All the families bring their pumpkins to carve. We had about 10 pumpkins to carve this year. It is a real fun time.
It takes a while to get all of the pumpkins cleaned out. What a mess!
We had some pretty cool designs this year: a horse, a cowboy, a kitty, a honey bee, and some unique inventions. It is much more fun when the grandparents get involved and have fun too.
Then we line up all the carved pumpkins and light them up. What an ambiance!
I like to share this book with my children every Pumpkin Day. Taking every opportunity possible to make a holiday as meaningful as I can is important to me. This board book is written in a poem by Crystal Bowman. She tells the story of a pumpkin (from seed to harvest). Then she uses the carving of the pumpkin to explain how God scoops out our sin and makes us like new. His light shines in us through our love to others.
There is nothing in the world like the taste of homemade doughnuts. But too bad they aren’t healthy in anyway, shape or form. Once a year we splurge and make these for Halloween. This is our healthy version………….
You will need a deep fat fryer, in order to evenly cook these -with no sweat. You will also need a doughnut cutter. I use a Kitchen Aid mixer whenever I make anything. You don’t have to have it, but it makes it easier.
This is the doughnut cutter I use. This was handed down to me from my grandma. So I’m not sure where you could get one if you don’t have one.
* Whenever I make these it is for a crowd of people. So this recipe feeds 12 people, easily. (2 to 3 dozen doughnuts and holes) Prepare for 3 hours to make theses from start to finish.
7 1/2 to 8 cups unsifted all-purpose organic white flour
1/2 cup organic sugar
1/2 cup organic butter, softened
2 packages active dry or rapid yeast
2 tsp. gray Celtic sea salt
2 1/2 cups very warm water (120 to 130F)
* 2 qts. and 14 fl oz. organic extra virgin coconut oil (this is for frying). And “yes”, you will use it all. This is expensive, but you can save the oil and use it again up to 15 times. I buy mine at Costco. Don’t be alarmed when you notice the oil is brown after using it once. This is just fine.
Doughnut Making Instructions:
First thing I do is sprinkle the yeast into the bottom of my Kitchen Aid mixing bowl.
Then I slowly pour the warm water over that and let it set for about 5 minutes. or until well dissolved.
Next I add the sugar, butter, salt and about 7 cups flour to make a sticky dough.
At this point, I carefully add more and more small amounts of flour to get the right dough texture. This dough will not be like bread. It needs to be a little stickier, just a little. Then let the Kitchen Aid do it’s work for about 5 minutes. It may be easier for you to half the batches of dough for your Kitchen Aid to be able to knead it.
Lightly oil a plate with olive oil. Transfer the ball of dough to the plate. Wash the Kitchen Aid mixing bowl and oil the entire bowl with olive oil. Rub the ball of dough around in the bowl and flip over.
Cover with a kitchen towel or saran wrap. Set in a warm place to rise until doubled.
Sprinkle flour on a large area. Roll out half of the dough to about one inch thickness. Cut doughnuts and separate the holes. Cover with dish towels and let rise about 20 to 30 minutes.
During this time I spoon out all of the coconut oil into the deep fat fryer and turn it all the way on. 375 F. Cooking time will be around 30 minutes.
Now it is time to test your first doughnut. I usually try a doughnut hole first. When it is ready I put in 2 doughnuts and 2 holes at a time.
Turn doughnuts over and cook on the other side. Sometimes the holes turn over themselves. Other times they will not turn over. I just keep spooning them around until they are cooked. (Wear an apron when you fry these or else it will ruin your clothes!)
I cover a cookie sheet with paper towels and place the cooked doughnuts on that. They will need to cool some before you can put any glaze or frosting on them or else it will just drip off the doughnuts.
Here is a trio of extras that I like to put on the doughnuts.
1. Plain old cinnamon and sugar
2. Glaze (powdered sugar, vanilla, and a small amount of water)
3. Maple Frosting (powdered sugar, maple flavoring, and small amount of milk or cream)
4. You can use just powdered sugar too.