evaporated milk

Pumpkin Pie–Thanksgiving isn’t the same without one!

You can tell by my title that I am a big fan of Pumpkin Pie.  I love my Pumpkin Pie smothered in real whipped cream.Mauri-1  The kind you spray from a can.  You get the picture.  Well, the Butcher also loves Pumpkin Pie; However, he eats it without whipped cream.  This used to be a real “bone” of contention between us.  I soon realized I was not going to win him over to my way of thinking so I stopped trying.  This recipe for Pumpkin Pie is simple.  It is still delicious and you have time to enjoy your Holiday.
Pumpkin Pie

3/4 cup sugar
1 1/2 teaspoons of ground cinnamon (available at your local meat market)
1 teaspoon of Pumpkin Pie Spice (available at your local butcher shop)
2 large eggs beaten
15 oz. of pure pumpkin (I use Libby’s)
1 can (12 oz.) of Evaporated Milk

1 uncooked 9″ pie crust (I use Pillsbury) in a 10″ pie pan (available at your local meat market)photo (13)

You can easily double this recipe, and make 2 pies.

Preheat the oven to 425 degrees.

Mix all ingredients together in a large bowl. Whisk ingredients together. Pour the Pumpkin Pie mixture into the prepared pie crust. I put foil on the crust to keep it from getting overly brown during cooking. This can be a little tricky. You want to cover the crust; However, you want to keep the foil out of the Pumpkin Pie Mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and cook for an additional 40 to 50 minutes. Pie is done when a knife stuck in the middle of the pie comes out clean. You do not want to over-cook a pumpkin pie. Cool for 2 hours. Serve immediately or refrigerate.photo (52)

One of my customers told me about her family tradition of having the Thanksgiving pies on Wednesday night. They call it “Thanksgiving Eve” Pie and Card party. I think it makes perfect sense. You never truly enjoy the pie on Thanksgiving because of all the other food. Tonight, the Butcher and I will celebrate “Thanksgiving Eve,Eve” Pie night. Does anyone want to join us for pie and a game of euchre?

May you and your family have a truly Blessed Thanksgiving. Until next time…From our Butcher Block to your Table.

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Christmas Fudge

It’s beginning to look a lot like Christmas.  The snow outside really makes it feel like Christmas is right around the corner.  My “Claim to Fame” at Christmas is my Chex Party Mix and my fudge.  Many people are intimidated about making fudge.
Mauri-1Today I am sharing a recipe for “no fail” fudge. One batch will make 2 1/2 pounds. I recommend doubling the recipe.  It is always special to share with friends and family.  The reason I like this recipe is that you time the fudge–no candy thermometers to fool with. It will take a while for the fudge to come to a rolling boil. Don’t start timing until it is at the rolling boil stage. When it is set your timer for 5 minutes. Another tip–have your chips and marshmallow cream ready to go before you start the process with the butter, sugar and evaporated milk.

No Fail Fudge
3 cups sugar
3/4 cup butterimage
2/3 cup evaporated milk (5 1/3 oz.)
12 oz. Bag of chocolate chips (white chocolate chips or peanut butter chips can also be used)
7 oz. marshmallow cream
1 teaspoon vanilla

13″ X 9″ glass pan greased with butter

Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a rolling boil over medium heat stirring constantly. Boil for 5 minutes. Stir and remove from heat. Stir in chips, (if using white chocolate chips, melt in microwave in 30 second increments until chips are melted and can be stirred–add to the butter/sugar/milk mixture), marshmallow cream and vanilla. Stir vigorously until well blended. Pour into a greased (use butter) 13″ X 9″ pan.

image

Allow to cool completely. After cooled, cut into 1″ squares.

 

Until next time…From our Butcher Block to your Table.

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Home-made Christmas gifts

Even though it is raining outside–the calendar says it is December the 6th. That means Mauri-1Christmas is less than 3 weeks away. Gift giving is a nice tradition. I like gifts from the heart and sometimes gifts from the hands. I enjoy cooking so it is easy to “make” Christmas gifts for family and friends. Today I am sharing a recipe for “no fail” fudge. One batch will make 2 1/2 pounds. I recommend doubling the recipe, packing the candy in tins and you have 5 special gifts sure to be treasured. If you don’t have tins The Dollar Tree is a great source. The reason I like this recipe is that you time the fudge–no candy thermometers to fool with. It will take a while for the fudge to come to a rolling boil. Don’t start timing until it is at the rolling boil stage. When it is set your timer for 5 minutes. Another tip–have your chips and marshmallow cream ready to go before you start the process with the butter, sugar and evaporated milk.

 

No Fail Fudge
3 cups sugar
3/4 cup butterimage
2/3 cup evaporated milk (5 1/3 oz.)
12 oz. Bag of chocolate chips (white chocolate chips or peanut butter chips can also be used)
7 oz. marshmallow cream
1 teaspoon vanilla

13″ X 9″ glass pan greased with butter

Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a rolling boil over medium heat stirring constantly. Boil for 5 minutes. Stir and remove from heat. Stir in chips, (if using white chocolate chips, melt in microwave in 30 second increments until chips are melted and can be stirred–add to the butter/sugar/milk mixture), marshmallow cream and vanilla. Stir vigorously until well blended. Pour into a greased (use butter) 13″ X 9″ pan.image

Allow to cool completely. After cooled, cut into 1″ squares.

Next week we will give you some more ideas to help you celebrate the season. Until next time…From our Butcher Block to your Table.

 

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Sausage Potato Soup (Olive Garden Copy Cat)

I am not embarrassed to tell you that when we go out to eat at Olive Garden I will get at least 2 servings of this soup–maybe 3. This is in addition to my dinner entree. Well, now that I can make this at home I no longer have to make a Mauri-1spectacle of myself in public. Experiment with this and add ingredients that will make it special for your family.

Sausage Potato Soup

1 1/2 pounds hot Italian Sausage (out of casings) (available at your local meat market)
4 TBLS minced garlic
1 Large onion diced
10 slices of bacon (available at your local butcher shop)Sausage Potato Soup
48 oz. low sodium chicken broth
2 1/2 cups of potatoes cut in cubes
12 oz. whipping cream (or half and half or evaporated milk)
3 cups of chopped kale
salt and pepper to taste

Brown sausage over medium heat in a skillet. Cook for 10 to 15 minutes over low. place cooked sausage in the bottom of the slow cooker. Wipe out the bottom of the skillet and add the bacon to the skillet and fry over medium heat. After 3 minutes add the diced onion and continue to cook. Drain the bacon and onions. Add the onions to the crock pot. Chop up the bacon and add to the crock pot. Add all other ingredients with the exception of the cream and kale. Cook on low for 4 to 6 hours. Add cream and kale and Sausage Potato Soup 2cook for additional 20 minutes.  You will be glad for leftovers.

Hope you enjoy this as much as we did.  This was adapted from Recipes that Crock.

Until next time…From our Butcher Block to your Table.

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