Edible Delights With Linda

Pumpkin Chiffon Pie - Yum

2008-01-09T11:19:00.001-08:00

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

2008-01-09T11:13:00.000-08:00

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

2007-11-15T10:44:00.000-08:00

Go here:
Rolled Poppy Seed Loaf Slovakian Style

Pumpkin Bars - Low Fat

2007-11-15T10:40:00.001-08:00

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

2007-11-05T18:11:00.000-08:00

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

2007-10-31T08:28:00.000-07:00

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

2007-10-31T08:26:00.000-07:00

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

2007-10-30T15:59:00.000-07:00

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

2007-10-28T12:39:00.000-07:00

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

2007-10-28T12:24:00.000-07:00

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!

Butternut Squash

2007-10-28T10:38:00.000-07:00

A Great Alternative to Yams!

Oven set at 375 degrees. Bake about 60 minutes. Test pieces with fork for doneness. They should be soft like cooked potatoes.

Cut up butternut squash in several pieces. Place these pieces in a large baking pan with water added. The water will steam the squash in the oven so don't cover the squash with water completely.

Scrape the squash from the skin and place in a large bowl. You can mash the squash and add margarine or butter if you like for taste. You can also add Splenda Brown Sugar substitute or regular brown sugar.

Serve. Bon Appetit!

TK's Rice Vinegar Salad Dressing (c)

2007-10-28T09:43:00.000-07:00

1/2 Cup Nakano Seasoned Rice Vinegar (Garlic, Plain)
1 Tablespoon Olive Oil
1 Teaspoon Italian Seasoning
1 Teaspoon chopped Basil (optional)
1 Teaspoon Crushed Garlic (Trader Joe's has it in a bottle)
1 Tablespoon Water

To sweeten, you can add sweetner of your choice or sugar to taste. Start with one packet of sweetner OR 1 teaspoon sugar. Stir or shake well.

Pour in a nice vinegar container or other container. Let sit for about 10 minutes. And, you can double this recipe for a large salad. Refrigerate unused portion.

Please ask for permission to copy this recipe or share via e-mail.

Sauerkraut Mushroom Soup - A Hungarian Speciality

2007-10-27T18:07:00.000-07:00

Sauerkraut Mushroom Soup has been served on Christmas Eve every year I can remember. My mother passed this recipe on to me.

This soup has been in the Magyar/Goulash family for many years. My Hungarian grandmother told the story of how poor the peasants were and for Christmas Eve, this soup was served. Cabbage was a staple of peasants and the poor during the early 1900's.

The bowl of soup was placed on a table and under the table there was straw spread about and a figure of the baby Jesus lay in a manger. This was to honor Christ the newborn at Christmas.

Depending on your crowd, you can cut this recipe in half or increase it.

2 cans sauerkraut, each 14 oz., or one large glass bottle of sauerkraut
2 cans diced or crushed tomatoes, 28 oz. ea.
1 can chicken broth, 14 oz.
1 large onion, diced
6 cups water
2 stalks celery, diced
3 cups sliced Mushrooms,

Sautee onion, celery in 2 tablespoons olive oil with 2 tablespoons of flour (flour is optional).
Add sauerkraut and the tomatoes with juice to the onion and celery.
Cook in a crock pot for about 2 hours on medium. Add the mushrooms and let simmer for 45 minutes.
This is a fat free, salt free soup.

Bon Appetit!

Please ask for permission to copy this recipe or share via e-mail.

Linda's Kitchen

2007-10-26T18:59:00.000-07:00

Welcome to my kitchen! Pour yourself a cup of coffee or tea and make yourself comfortable. We're just getting started and soon we'll have many recipies for you to try. Many will be from my family recipies and some will be from friends who were happy to share them with me. If you have recipies to share, feel free to e-mail me and I'll put it on the site with your name! So, let's get started. I'm getting hungry, aren't you?

Do you love to eat? Do you enjoy cooking? Want to share ideas for the kitchen table? YOU are at the right place.