Recipe Thread

[Randi]

Uhmm, that sounds yummy, can you come and cook it for me? You can tell I'm hungry, right?

The recipe is for quite a few people though, but you can always use less of everything.

[Oggyflute]

Uhmm, that sounds yummy, can you come and cook fit or me? Can you tell I'm hungry?

It is for quite a few people though, but you can always use less of everything.

That will generally feed between 6-8 people, which is my preferred limit with dinner parties

[sasvermont]

She seems to have fallen off the face of the earth!

[Karen]

She seems to have fallen off the face of the earth!

I will try emailing her, and see if she's okay, and if that email address still works for her.

[Sevaede]

Okay, I am having a slight recipe emergency!

I am making a pumpkin pie (not my usual homemade) with a can of Santiam pumpkin. I am making it according to the recipe on the back.

My problem: it calls for 2 12 oz. cans of evaporated milk and I only bought one! I don't know if there is a substitute (I am concerned about sacrificing taste and/or texture) or if I could just omit the second can entirely. I have added that can, but have not added the eggs yet, and it already seems soupy (plus, I do not have a second shell). Any suggestions?

[jennielynn1970]

How many oz. is the pumpkin??

That's a lot of evap. milk for 2 pies. Wow.

[jennielynn1970]

This is from the Libby's site. I usually buy Libby's pumpkin if I don't have fresh.

This is for one pie... so maybe 2 can of evaporated is right?

Ingredients:

* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

[Sevaede]

How many oz. is the pumpkin??

That's a lot of evap. milk for 2 pies. Wow.

It was a one pound and four ounce can of pumpkin.

Indeed! That's what I thought!

[jennielynn1970]

So, that's 20oz total. Well, the Libby recipe has a 15oz can, and only 1 can of evap. I think that would be plenty, and if you needed to thin it out, you could add a bit of regular milk. I think 2 cans would be making pumpkin soup!