Pie Recipes by Jenna McKinney: Pumpkin, Pecan, Apple

Wow. I can't believe I don't have my favorite pie recipes on here yet. I may be a little late for Thanksgiving this year, but they'll be here for whenever I want them in the future.

Pumpkin Pie 
2 eggs
1/2 tsp each: ginger, nutmeg, cinnamon, salt
3/4 c sugar (brown or granulated)
1 3/4 c canned pumpkin
1/2 c water
1 c evaporated milk
1 unbaked pastry shell (see my recipe)

Mix eggs, sugar, spices, salt and pumpkin well. Add milk (see tip for homemade evaporated powdered milk) and water. Stir until mixture is smooth. Pour into shell(s).
I usually double this and split it between a large 9" pie pan and a smaller Marie Calendar sized one (those seem smaller than normal); placing more of the filling into the 9" one.
Bake at 400 F for 45-55 min (until crust is brown and middle isn't giggly).

Tip - mix up your own powdered evaporated milk:
1 c water + 2/3 c powdered milk

Pecan Pie

Pecan Pie
1 c granulated sugar
1/2 c lite corn syrup
3/4 c melted margarine
3 beaten eggs
1 1/2 c pecans
Blend all ingredients, stirring in pecans last. Pour into unbaked pie shell.
Bake at 350 F for 35-45 min.

Apple Pie - Round One

Apple Pie Round Two.... Apple filling

Apple Crumb Topping

Fresh Apple Pie with Crumb Topping

Fresh Apple Pie
1/2 c brown sugar + 1/4 c granulated sugar
2 T each: quick tapioca or flour (or 4 T flour)
1/8 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
7 thinly sliced apples
1 T butter

Apple Pie Crumb Topping: 1/2 c brown sugar, 3/4 c flour, 1/3 c margarine
Place apples, salt, cinnamon and nutmeg into pie crust.
In a small bowl, mix flour and tapioca together. Cut in butter until crumbly. Sprinkle mixture on top of apples and other ingredients already in pie crust. Bake for 50 min at 400 F.

Alma's first homemade pie crust

Oat flour

I've found that making oat flour isn't too bad if I do it in two steps.
First, I blend the flour in my small blender attachment.



Then I grind those smaller oat pieces in my wheat grinder. This tends to be easier on my grinder.

Planning meals

This is the way I have planned meals for awhile. I have cards with menus and place them on the calendar, based on ingredients and who is making the meal. If there's a recipe to refer to, the name of the book and the page it's on is also listed on the front. Main ingredients are on the back.



I've gotten lazy lately and put all of the optional cards on the bottom two rows - based on ingredients we have. Then we just plan for two weeks out based on who is cooking and what they want to make.

Oct 2015 Stocking up - food, garden and storage

In October of 2015 when I decided to do a shopping free month, I put together a few things to help out as the month progressed. I was worried about milk and fresh fruits and veggies. I made up this veggie stock, froze some milk, and got some fresh apples. That helped a lot.


Continuing a garden as long as possible was a blessing too. Herbs in a pot were nice to use.
Then I didn't have to worry about the frost getting to them. The strawberries were still producing just a little - enjoying the cooler weather.

 . 



Yes - even the candy and snacks... Gotta have a few of those around, right?

Other storage areas were stocked and ready to go.....



This is not your usual situation when you realize you have to live on food storage for awhile, but it helped us get our minds around the fact that we could go without shopping.

Things my GF guy can eat

Here is a photo of the basic things I grabbed for Dave when we found out he had to go Gluten Free. It's not as hard as it used to be to find things. It may get boring to eat the same things everyday, but he's not complaining.

Gluten Free Pancakes

I only took time to make one recipe for pancakes this week, but it was so good, I don't think I need to look elsewhere for now. If it turns out we're doing this for more than 6 weeks, then we'll have to get a variety.
We did a half of a batch to try them out. This made 10.  I put all of the dry ingredients in a container and stored that int he pantry overnight. Then I put all of the wet ingredients in my blender attachment in the fridge overnight. So much easier in the morning. I got them out, blended the wet, then added it to the dry in my 4 c. pyrex (it has an easy spout for cleaning) and cooked them up on a griddle.
The shapes (gingerbread man and cat) were made by using metal cookie cutters. After spraying them so the batter doesn't stick, pour pancake mix into each - filling about 1/6th full. You want these to be about the same thickness as the other pancakes. Flip over and gently loosen with a knife. The pancake will fall onto the griddle and you can take the cookie cutter away or make more.

Gluten Free Deep Dish Cookie Pie - with Garbanzo beans

I am trying this one next.....

Deep Dish Cookie Pie

·         2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)

·         1 cup quick oats (or certified-gf quick oats)

·         1/4 cup unsweetened applesauce

·         3 tbsp oil (canola, veg, or coconut)

·         2 tsp pure vanilla extract

·         1/2 tsp baking soda

·         2 tsp baking powder

·         1/2 tsp salt

·         1 and 1/2 cups brown sugar (click for a Sugar-Free Deep Dish Cookie Pie)

·         1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

I haven’t calculated the calories for this recipe, but a few of the commenters did. According to their calculations, the pie will have around 200 calories per slice, as opposed to 700 in a slice of traditional deep-dish cookie pie.

Read more at http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/#JARmGx4Zf6qh8AWs.99