Its pumpkin everything season and I, for one, am happy about that.
These homemade pumpkin donuts are soft, moist and fluffy with a delicious cinnamon-sugar coating. They have that wonderful pumpkin flavor we all know and love.
This recipe would be great to make on the weekend or to share with friends and family at a fall gathering. These donuts also freeze very well! Continue reading
Today’s recipe is from our dear friend, Lynn, in South Jersey…Lynn writes:
At Thanksgiving, more than any other time of year, I’m reminded of my Grandmother (“Gram”) who passed away from a neurological condition in 2010. Growing up in South Jersey, I only got to see Gram twice a year: once when she and my grandfather came to visit us in NJ, and then again when we visited them for Thanksgiving. I always remember spending time with just her in the kitchen, making pumpkin pies to enjoy after our Thanksgiving meal. It was “our thing,” and we always loved watching our family fight over who got the biggest slice of pie. This time spent with my Gram is something that I will always treasure, and to this day, I honor this memory by making pumpkin pies for any winter family holiday, using the following recipe which she handed down to me.
– Lynn, in South Jersey
Gram West’s Pumpkin Pie
(Makes 2 pies.10 minutes to prepare, 70 minutes to cook.)
- 2 unbaked pie crusts (I use Pillsbury Pie Crusts)
- 4 eggs, beaten
- 1 can (29oz) pumpkin OR 3 3/4 cup freshly cooked and mashed pumpkin
- 2 cups firmly packed light brown sugar
- 2 tablespoons flour
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 12oz can evaporated milk
- 12oz regular milk
- Preheat oven to 425 degrees.
- Lay pie crusts in pie plates, and flute the edges if desired. Put each pie plate onto a small cookie sheet (this makes for easier insertion and retrieval from the oven when you bake them). Cover the edges of the crust with a pie crust shield. If you don’t have one, you can use aluminum foil. This will help keep the crust edges from burning.
- In a large bowl, combine the eggs and pumpkin.
- Blend in the brown sugar, flour, salt, and all of the spices. Mix well.
- Add the evaporated milk, then fill the can with regular milk and add that. Mix well (be careful, it splatters easily).
- Pour the pumpkin mixture into the pie crusts.
- Bake at 425 for 25 minutes.
- Reduce heat to 350 degrees and continue baking for 40-45 minutes, until a knife inserted near the center comes clean. (Depending on your oven, you may need to bake longer.)
- Cool the pies. Once cool, store in refrigerator.
*We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff and friends either from their own family recipe collection or based on recipes we think you might enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.
Autumn is almost here! The air is getting cooler and the leaves are starting to fall. When you go to the store, it seems that everything is apple or pumpkin spiced. Fall is a great time to make delicious dishes, savory sides and fruity desserts that will warm your heart and soul. Below is a recipe idea that is easy to make and is delicious to eat as a side dish or even a meal.
Butter, for greasing and to dot the top
1/4 cup olive oil
2 cloves garlic, thinly sliced
2 peppers-any ones you like (the sweeter the better)
1 red onion, chopped
1 pint cherry tomatoes
Salt and pepper
1 pint cream or half-and-half
1 1/2 cups grated Parmesan cheese
1/4 cup fresh flat leaf parsley, chopped (you can also use dry herbs)
Small handful fresh basil leaves, torn or sliced (you can also use dry herbs)
6 cups chopped or torn stale bread
- Grease a casserole dish with some butter, set aside.
- Heat a large skillet over medium-high heat with the olive oil. Add the garlic, peppers, and onions together and then stir.
- Cook until tender, about 5 minutes.
- Add the tomatoes and season with salt and pepper.
- Remove from the heat and cool.
- Whisk together (in a separate bowl) the eggs, cream and half of the cheese, add parsley, basil and some more salt and pepper.
- Layer the bread and cooled vegetables in the casserole dish, it will mound up a bit. Pour the egg mixture over top of the casserole and top with the remaining cheese.
- Add a few dots of butter.
- Cover and chill overnight.To serve, bring the casserole to room temperature. Then bake at 375 degrees until cooked through. It will need to cook for about 1 hour. Serve warm. Serves 6-8 people.