I will be the first to admit that I am partial to this recipe because it belongs to my grandmother; but still, it is AMAZING! Whenever I went to Kansas to visit her and my grandfather, I was always promised that there would be two things just for me - Mashed Potatoes and Pumpkin Pie. Now that I am older, and live farther from her than I would like, I have learned to make the pie for myself when the craving presents itself. Well, the craving was loud and clear this weekend... I hope you find time to make my grandmother's Pumpkin Pie, and enjoy it as much as I do.
Bonnie's Buttermilk Pie Crust
6 Cups Flour
1 Tablespoon Salt
1 Stick Butter
2 Cups Butter Flavored Shortening
2 Tablespoons Vegetable Oil
1 Cup Butter Milk
*Using a pastry cutter, blend together the flour, salt, butter and shortening.
Once combined, add oil and buttermilk to the dough. * Makes 4-5 Pie Crusts (This recipe can easily be divided in half.) *Dough freezes very well.
Bonnie's Pumpkin Pie 1 Can Libby's Pure Pumpkin 1 12 oz Can Evaporated Milk 3/4 Cup Sugar 1/2 Teaspoon Salt 2 Teaspoons Cinnamon 2 Large Eggs "Use recipe on Libby's can, except increase cinnamon to 2 Teaspoons and omit other spices. Follow baking instructions on can; but, bake at 425 Degrees for 15 minutes, and then at 350 Degrees for 20-30 minutes. Libby's time makes pie dry and tough - trust me." - My Grammie (From the recipe card she game me years ago.)
Now that you have the recipe, let me introduce you to the lady of the hour...
May 2003 - Lunch at P.F. Changs in Tulsa, Oklahoma
After browsing Pinterest in search of an easy Halloween treat to make for my student workers, I decided to combine a few of the ideas I saw, and make my own concoction. I then went to my local grocery store, where I stood in the Halloween isle trying to decide what would work best together. After 30 minutes of strategic and critical thinking, I am pleased to present to you, Caramel Halloween Mix.
*Combine all items listed below, it is not necessary for exact measurements.*
The last 9 years of my life, I have been very fortunate to attend every Auburn vs. LSU game. (Well, with the exception of the 2003 game because it was believed that I could not keep up with the "Big Kids" - But, that is another story.) Unfortunately, this year, I was stuck in class. Even though the game was not a success, I am still sad that I missed out on a wonderful weekend in cajun country with my amazing friends.
Saturday - October 26, 2002 (@ Auburn)
Saturday - October 28, 2003 (@ LSU)
* Uninvited - "Could not keep up with the big girls" *
Saturday - October 27, 2004 (@ Auburn)
Saturday - October 22, 2005 (@LSU)
Saturday - September 16, 2006 (@ Auburn)
* I know I was here, I know where I slept, tailgated and sat, but I
can not find a single picture from this day. Sorry.
Saturday - October 20, 2007 (@ LSU)
Saturday - September 20, 2008 (@ Auburn)
Saturday - October 24, 2009 (@ LSU)
Saturday - October 23, 2010 (@ Auburn)
Saturday - October 22, 2011 (@LSU... and I was in class.)
My fingers are already crossed that next year's game will not fall on a Saturday class day. PLEASE football Gods, I know you are out there...
No, I am not exaggerating. Saturday afternoon, I was in the process of making a new loaf of Rosemary Olive Oil Bread, when I heard a popping noise coming from my kitchen. I slowly approached the kitchen where I opened the oven door and found the inside of my oven engulfed with flames. I closed the door and began to panic. After opening the door again, more oxygen was added to the fire which did not help the situation. 15 seconds prior to pulling the fire alarm, I called a friend who told me to leave the door closed and the fire will burn out. Well, he was right, but unfortunately, the fire had burnt holes throughout the heating element... So, with a oven not working, it was time to call maintenance. Luckily, I only had to spend 3 days without a working oven.
Out with the old...
And, in with the new!
(Now, I realize that it may look like nothing fancy,
but it works, and it has a window, so I am ecstatic!)
After my near disastrous experience, I figured it was time to put my
big girl panties on, and go make a grown up purchase - A Fire Extinguisher.
Now that my oven is back in working order, who wants to
I learned a very valuable lesson this weekend - Always go to Target first! After visiting two grocery stores and two drug stores, I found myself at Target, standing in front of a Halloween display with endless quantities of Hershey's newest Kiss, Pumpkin Spice.
Once again, I have been reassured that Target never disappoints.
Speaking of pumpkins, when it came time to think of a "happy" to give my student workers this month, it became obvious that I was going to spread the pumpkin love. Plus, who would not want a mini pumpkin for their dorm room desk?
1 Egg, Whisked + 1 Tablespoon of Water, For Egg Wash
Additional Rosemary, For Sprinkling
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal or flour dusted baking sheet and cover; let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven to 400 Degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake in oven for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.
A BIG thank you to the blog, a hint of honey, for their recipe! This will be one that I know I will make again and again.
For as long as I can remember, my mother has been making this particular recipe for pumpkin bread every fall. I can remember the first time I made it for my friends in Auburn - We did not have proper cooking tools in our house on Gay Street, so I had to estimate the use of spices. Needless to say, my estimates were WAY off, and I am still reminded of it every season. Today, my baking skills have improved and I also own proper cooking tools, and similar to Fancy, I have taken on the tradition of making this bread each fall. (And maybe in the summer if the craving presents itself.) I hope you enjoy the recipe as much as I do.
3 Cups Sugar
2 Eggs Beaten
1 Small Can of Pumpkin
1 Cup Vegetable Oil
1 Teaspoon Baking Soda
2 Teaspoons Salt
1/4 Teaspoon All Spice
2 Teaspoons Cinnamon
3 1/2 Cups Flour
2/3 Cup of Water
Mix Sugar, Eggs and Pumpkin. Add Oil, Baking Soda, Salt, and Spices. Adding 1 Cup of Flour at a time, slowly stir into the mixture. Add Water last. Bake at 350 Degrees. Batter will make approximately 3 Dozen muffins (25 minutes) or 3 Average Loaves (1 Hour).
Did I mention that my house currently smells like heaven?