Perfect Pumpkin Pie.

This time of year is the best time to make the perfect Pumpkin Pie. From the pumpkin, y'all, and no cheating with the canned stuff. Don't be afraid - it's as easy as making a jack-o-lantern, and a lot less messy. Actually, keep that pumpkin carving kit handy -- the scraper is ideal for removing the baked pumpkin meat!

First? Prepare your crust. From scratch is the best, of course, but a mix will do almost as well. Frozen crusts have a tendency to burn around the edges fairly easily but - hey - follow your bliss.


Next, slice pumpkin in half and scrape out the seeds and membranes.

Then sprinkle with cinnamon and bake at 350 for about an hour. The pumpkin will come out of the oven soft. Scoop out the pumpkin meat.


Mash the pumpkin, then scoop out 1 1/2 cups of your pumpkin pumpkin mash and mix with 1 (14oz) can sweetened condensed milk. Stir in 2 eggs, and 1 tsp each of cinnamon, clove, and nutmeg. Pour mixture into unbaked crust.


Back 15 minutes at 425 then another 40 minutes at 325. Cover the edges with a strip of foil if they start to get overly brown.


Voila. Serve with a healthy topping of whipped cream.

The Crepe Escape.

Breakfast around here can quickly fall into a rut. Scrambled eggs? Oatmeal? Fried eggs on toast?
As much as we love to shake things up with, say, bagels and lox (don't forget the red onion!) there is nothing quite so luscious on a warm, Summer morning as freshly made crepes with a little butter, a sprinkle of granulated sugar, and a few drops of fresh lemon juice.

Because we like our crepes on the thick side, we forego those bizarre (and single-task) crepe makers and use a simple 10-inch skillet over medium-low heat. A soup ladel's worth of batter is just about the right amount; pour the batter into the center of the pan, tilt the pan to coat the bottom evenly, then cook until firm enough to (carefully!) grab the edge with your fingertips and flip just to kiss the other side with heat.

Our 4-year-old begs for these delicious breakfast treats, which we also sometimes enjoy with jam, fresh fruit and whipped cream, or (a little uncouth, but still delicious) canned pie filling. Canned peaches and cottage cheese? Also a winner. You can also blend cream cheese, sour cream, and powdered sugar to make a delicious drizzle for whatever fruit you choose to fill your crepes,

And now - our no-fail recipe. (This is a double-recipe. It can be cut in half if there are only 2 of you, or doubled again to make enough for a crowd!)

Breakfast Crepes

4 eggs
1 1/2 cups milk
1 cup water
2 cups flour
4 Tbl melted butter
1/3 cup sugar
2 tsp vanilla extract
Optional: or use 1 tsp vanilla and 1/2 tsp almond flavoring

Set the butter in the skillet to melt. While that is working, whisk the eggs until blended. Stir in the water, milk, and flour - adding alternately and mixing well between each addition.
Once the butter has melted completely, carefully pour it into the batter, scraping the pan with a rubber spatula. Stir in the sugar and flavoring. Mix until smooth.

If you prefer your crepes perfectly smooth, make the batter up and refridgerate for 30 minutes. Remove from fridge, stir, and get this party started. This recipe should get you about one and a half dozen finished crepes.

Bon Appetit!

Ever Had A Five-Way?

We have. In fact, we had one TONIGHT.

Okay, so not THAT kind of five-way, but one that will come with equal heartburn and regret in the morning. We made a five-way chili-mac for dinner.

Yes, we'll explain what that is, and thank you for asking.

There's a local greasy spoon that serves this delectable dish, and on a lark one night we decided to recreate it at home. It has since become one of our favorite last-minute meals.

Spaghetti noodles of your choice, prepared according to package directions. We typically use whole wheat, as they are a better health choice and stack up nicely against all the toppings.

Then top with your favorite chili (any kind, beans/no beans, homemade or from a can, beef or turkey, etc etc etc)

THEN, top that with:
chopped onions
shredded cheddar cheese
sour cream.

SO, you end up with spaghetti, chili, onions, cheese, and sour cream... or, in hash-slingin' chili terms, a five-way.

Eat it up!

Fried Green Tomatoes

As those tomatoes start peeking out on the vine, grab a few while they're green and fry yourself up a bona fide piece of southern comfort. It's a great way to enjoy the fresh taste of summer!

Slice 3 to 4 good size Green Tomatoes, 1/4" thick

Combine:
1/2 cup Flour
2 tsp Salt
2 tsp Black Pepper
1/4 cup Corn Meal (optional)

Dredge the tomato slices in the flour mixture and fry on medium heat in vegetable oil for 3-4 minutes per side, until golden brown.

Enjoy alone, as a side to dinner, or with some scrambled eggs for a killer breakfast.