I love to cook new recipes! This holiday season will be my first as a bandster. I'm looking forward to it but I need some ideas for the menu. I don't do well with breads like stuffing. Deserts are great but I need to eat those few and far between.
Who knows of some band friendly recipes that we can cook this Thanksgiving and Christmas?
The Pumpkin Pie I cooked today is calling my name. My 7 year old son loves Pumpkin pie and it was his birthday a couple of days ago. He requested that I cook him a pie instead of a cake for his birthday. I love it!
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Lisa Green
Dr. Spivac
bandiversary:7/26/04
1st fill 9-2-04 1cc
2nd fill 10-6-04 .3cc
311/170
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I'll have to think about the recipes bit but you just made me laugh mentioning the pumpkin pie. My husbands birthday (and our anniversary) are both always very close to thanksgiving. Every once in awhile his birthday will actually be on thanksgiving and he grew up detesting pumpkin pie because as a child that was often what they considered his birthday cake. LOL. Bummer you can't eat stuffing. I was worried I wouldn't be able to really enjoy much of thanksgiving with my recent fill so I got a wild hair and made my dinner last weekend. The whole darn thing... I still couldn't eat much at a time but it was so nice having it. This thanksgiving I am volunteering at my church serving dinner and then will go to my moms. I started on solid foods the other day since my fill and that is going well. Just small bites well chewed and small portions. I may be able to sample a little thanksgiving dinner afterall. In the meantime I'll think about recipes. Teresa
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Dr. Lopez
5/8/04
362/266/??? -96 lbs
3 fills: 11/17/04 1 cc.
2/08/05 .2 cc.
6/06/07 .5 cc. Total 2 cc.
:Bunny
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"People will forget what you said; people will forget
what you did. But people will never forget how you
made them feel." -- Maya Angelou
Teresa that is too funny! I'll have to remember this story years down the road when i'm still cooking pupkin pie instead of bithday cake for my son. I'll make sure to ask each year instead of assuming thats what he wants. That pumpkin pie lasted a day and a half! I think my husband got a piece of it everytime he waliked through the kitchen. My poor son only got 2 pieces of his own Pumpkin Pie! Oh well, Thanksgiving is just around the corner and Pumpkin Pie is on the menu as well as ButterMilk
pie. Yummmm
1 3/4 cups sugar
1 tablespoon flour
4 eggs
8 tablespoons unsalted butter, softened
1 cup buttermilk
1 tablespoon freshly squeezed lime juice
2 teaspoons pure vanilla extract
1 tablespoon ground nutmeg
Pie Crust, recipe follows
Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting.
Pie Crust:
1 cup unsalted butter
1 cup solid vegetable shortening
4 cups cake flour
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons kosher salt
Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use.
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
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