Pumpkin Chiffon Pie - Yum

Pumpkin Chiffon Pie Thanks to Mary Pat via Karen!
Makes 2 pies

1 can Libby’s Pumpkin Pie Mix
1 ½ pints whipping cream (I use a whole quart!)
2 cooked pie crusts (Pillsbury refrigerated - the ones you unroll)

Put in double boiler: (I just use a regular pan and stir a lot)
The pumpkin pie mix
1 tsp. Cinnamon
1 cup brown sugar
¼ tsp. Nutmeg
1 tsp. Salt
3 egg yolks slightly beaten

Cook until thick, then add 1 envelope Knox unflavored gelatin already dissolved in ¼ cup cold water. (with so much whipped cream, you might want to use 2 envelopes)
Cool, then add 1 tsp. Vanilla

Whip 3 egg whites until almost stiff
Add ¼ cup sugar slowly. Set aside.

Add 1/3 cup sugar and 1 tsp. Vanilla to whipping cream and whip.

Slowly fold 1 ½ cups (or more) of the whipped cream into the egg whites.
Then slowly fold egg whites and cream into cooled pumpkin mixture.

Pour into pie shells and top with remaining whipped cream. Refrigerate.


This is a Thanksgiving tradition in the Keller family. Armantine Keller got the recipe from her friend and neighbor, Roma Morman in the 1950’s. She made these special pumpkin pies every year at Thanksgiving, and her children have continued doing so for their families too.

The original recipe only called for 1 pint of whipping cream, and Armantine only bought 1 pint, so there was never enough whipped cream to go all over the tops of the pies, so she would put dollops of whipped cream around the edges. As children, we all wanted one of the big globs of real whipped cream, so I always buy a whole quart of whipping cream and pile it on both pies so everyone can get all the whipped cream desired.

Thanksgiving would not be the same without these pies.
Wish I had a picture!
Mary Pat Keller Van Epps

Pumpkin Pie Cake "Thank you Karen for this wonderful recipe!

Mix together and press into 9 x 13 pan
1 pkg. yellow cake mix (reserve 1 cup)
1 stick butter, melted
1 egg, beaten

Beat well together and spread over cake
1 can Libby’s Pumpkin Pie Mix (30 oz)
3 eggs, beaten
½ cup brown sugar
¼ cup white sugar
1 small can evaporated milk

Crumble together and sprinkle over cake
1 cup reserved cake mix
1 tsp. cinnamon
½ cup sugar
½ stick butter, softened
Chopped nuts if desired

Bake at 350 for about 45 – 50 minutes til a knife inserted in center comes out clean.

Cool and cover with cool whip if desired. Keep refrigerated.

Rolled Poppy Seed Loaf Slovakian Style

Go here:
Rolled Poppy Seed Loaf Slovakian Style

Pumpkin Bars - Low Fat

Pumpkin Bars

1 pkg angel food cake mix
2 cups canned pumpkin
½ cup fat free skim milk
1 Tbsp pumpkin pie spice
1 tsp ground cinnamon

Mix altogether and put into a ‘Pam’d’ 9x13 pyrex pan. Bake at 350 for 40 min. Dust lightly with powdered sugar if you want after cooled.
Can serve with sliced warm apples or just a squirt of cool whip..Serves 24
Enjoy !!

Chocolate Cream Pie with Peanut Butter Bottom

Prebaked pie shell required. 8 or 9 inch deep dish pie pan will do.

(Use a deep dish pie pan if you make with the peanut butter bottom.)

Peanut butter bottom:

1 1/2 cup powdered sugar

1/2 cup smooth peanut butter (I love Trader Joe's Organic Peanut Butter)

1/4 cup (1/2 stick melted butter or margarine)

Using a pastry blender, mix all ingredients until crumbly. Crumble into bottom of cooled, prebaked pie shell.

Chocolate Cream Pie Filling (also makes a wonderful pudding)

1 1/2 cup sugar

2 1/2 Tablespoon cornstarch

1 Tablespoon flour

1/2 teaspoon salt

3 egg yolks (beaten)

1 Tablespoon butter

3 ounces of chocolate - Baker's Unsweetened Chocolate (or Hershey's)

3 cups milk (use non-fat for fewer calories)

In a medium sauce pan, heat milk; add melted chocolate and slightly bring to a boil, constantly stirring.

IN THE MEANTIME:

Mix sugar, salt, flour and cornstarch. Add hot milk to "dry" pan mix and beat with a whisk to kill any lumps. Return to heat and add 1/3 of hot mixture to beaten egg yolks and whisk, then add back to the medium sauce pan. Bring to boil and boil, stirring constantly for 1 minute.

Remove from heat and stir in butter and vanilla.

Pour in the shell or over the peanut butter bottom if you prefer.

Chill

Bon Appetit!

Rolled Poppy Seed Loaf Slovakian Style

Sour creme ** Softened Butter ** Sugar ** Salt ** Baking soda ** 2 beaten Eggs **2 beaten Egg Whites ** Yeast ** 2 cans of poppy seed filling (usually found in the Kosher section of the supermarket)

BOIL: 1 cup sour creme, carefully on low heat
REMOVE from heat and stir in:
3 tablespoons softened butter
5 tablespoons sugar
1/8 teaspoon baking soda
1 1/2 teaspoon salt

Stir carefully. Cool to lukewarm. ADD 2 beaten eggs, 1 package of yeast or your favorite equivalent yeast, and mix in 3 cups of flour. (I use my Kitchen Aid Mixer with the dough attachment.)
Knead until smooth. You might have to add a little flour to keep it smooth.
Let stand 10 minutes and then cut dough into 2 balls.
Wrap each in plastic wrap and put in fridge for 2 hours. You can refrigerate them 1 day if you prefer.

Later, using a rolling pin, and on a floured surface (hint: over wax paper for easy clean up) roll until 1/4 inch thick.

Open cans of poppy seed. One can at a time and in a microwave bowl, heat for about 1 minute. Heating it makes it easier to spread.
Spread a can each of the poppy seed onto your rolled out dough. Begin to roll carefully, folding over the outside ends as you roll along. (The loaf will look like a long burrito.) Pinch each rolled over section as you roll. Roll up and place on a greased baking sheet. REPEAT steps for the next one. Brush the tops & sides of the loaves with egg white.

Suggestion: If you prick with a fork, the sides and top, the dough should not break.

BAKE at 350 degrees for about 35 minutes. Top should be a delightful golden. After cooled brush with butter. If you really have a sweet tooth, ice with vanilla frosting.
Bon Appetit!

Hungarian Cuisine

http://www.budapest-tourist-guide.com/hungarian-cuisine.html

Metric Conversions
Imperial Metric
1/5 teaspoon...........................1 ml
1/4 teaspoon...........................1.25 ml
1/2 teaspoon...........................2.5 ml
3/4 teaspoon...........................3.75 ml
1 teaspoon..............................5 ml
1 tablespoon............................15 ml
1/4 cup....................................62.5 ml
1/2 cup....................................125 ml
3/4 cup....................................187.5 ml
1 cup.......................................250 ml

Trick or Treat - People Puppy Chow

Melt together:
1/2 cup butter * 1 cup peanut butter * 1 cup semisweet chocolate chips * 1 cup milk chocolate chips * 1 cup chopped walnuts or pecans

In a large bowl, pour a 12 ounce box of Crispix cereal or any Chex cereal you like.
Pour the above mixture over the cereal.
Stir WELL until all the cereal is covered.
Let COOL.

Now, dump into a large paper bag, add 2-3 cups powdered sugar and shake untill covered.

Serve.

Sugar Free Pumpkin Pie - YES it is delicious

Heat oven to 375 degrees.

Use 8 or 9 inch pie dish.

Combine and mix the following together:

1 small can pumpkin (15-16 ounce)
1 13 ounce can fat free evaporated milk (or use regular evaporated milk)
1/4 cup Splenda Brown Sugar
2 teaspoons of vanilla
2 eggs or use equivalent of Egg Beaters
1/2 cup of Bisquick
1 teaspoon of cinammon
1 teaspoon pumpkin spice
1/2 teaspoon nutmeg

Bake 45-50 minutes. You can do the knife test for doneness.

Bon Appetit!