I’m so excited for you to join us cooking and baking at Good Friends Good Food. You fit both those descriptions perfectly! And Cindy is right...you are doing great!!
3/4 c. sugar 1 t. cinnamon 1/2 t. salt 1/2 t. ginger 1/4 t. cloves 2 eggs 1 15 oz. can pumpkin puree 1 12 fluid oz. can evaporated milk Butter a glass pie pan. Preheat oven as directed below. Mix the sugar, eggs, salt,spices, and pumpkin together. Mix in evaporate milk. I usually use my egg beater. Bake until a knife inserted near the center comes out clean. 9 inch glass pie pan:325 degrees for 55 to 60 minutes 10 inch glass pie pan:325 degrees for 45 to 50 minutes The story on this recipe: My husband is diabetic and loves pie. I can make this one without feeling so guilty. I didn't look up the carbs on it but I know that it is allowed on a diabetic diet. Maybe not in the quantities he would like but at least he can eat with everyone else and not worry. I made this pie to serve with roast chicken and all the trimmings. Then I called my farmer son in law and our daughter to come eat with us. They h...
Hi ladies, I am not going to even attempt posting a picture right now. Shell beans are a limited season vegetable here. I have to watch the garden carefully to catch the beans when the seed is fully formed but not dried out yet. Then I pick the ones who have lots of pink in them and the pod feels like there are beans in it. Allen and I think they are a delicacy but my farmers won't even touch them. If you are curious as to how they look google tongue of fire beans or cranberry beans. Actually almost any bean grown for dry beans will work. Just pick them before they dry out. Lima beans are a good comparison. We generally eat those before the seed dries out. Shell beans are delicious boiled in a little water, partially drained if necessary, and then heated again with cream or milk on them, We eat them on mashed potatoes. If I have a great abundance of them I also put them in vegetable soup. Ulriche, my husband'...
Hi ladies, I have completely forgotten how to import a picture but I did take one! But here is my recipe for pea salad. 1/2 package frozen petite peas cooked, drained, and cooled 2 hard boiled eggs cooled, peeled, and cut up 1 stalk celery chopped 1 T. sweet pickle relish 1 to 2 oz. cheese diced up 1/4 c. mayonaisse Mix all together and chill. Notes: Use whatever kind of cheese your family likes. We "sophisticated - not" Midwesterners are big believers in plain old Velveeta. My cheese savy daughters shudder at that but that is what goes over good here. I am guessing at the amount of pickle relish and mayo. You want enough mayo to make it moist but don't drown it. The pickle relish is also a guess. Just put in enough to give it a little bit of tang.
You're doing great!
ReplyDeleteI’m so excited for you to join us cooking and baking at Good Friends Good Food. You fit both those descriptions perfectly! And Cindy is right...you are doing great!!
ReplyDeleteAt any time, anyone was a beginner, keep on cooking and blogging
ReplyDeleteUlrike
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