What is Christmas without some special baking, cooking or some special recipe that has been handed down for generations, or something you just found last year that your family loves. Well here are some of my old family favorites and new family friends.
Combine sugar, salt, eggs and pumpkin in a large mixing bowl and stir well. Add cinnamon, ginger and cloves and again mix well. Slowly add evaporated milk, a little at a time and mix will after each addition to make sure the pumpkin mixture doesn't get lumpy. Pour into the pie shell. Bake in a preheated 425 F oven for 15 minutes, reduce heat to 350 f and bake for 40 to 50 minutes or until a knife inserted 1 inch from the edge of the crust comes out clean. Remove from the oven and cool on a wire rack.
My son loves this pie so much I've always had to make him one of his own. He even bought me a ceramic pie dish with the recipe inside so I wouldn't forget how to make it.
This recipe came to me from my mother, but it was called Mother's Gingerbread even then. I don't know how far back it goes, but it is good.
1 cup Molasses
1/2 cup Sugar
1 cup Sour milk or Buttermilk
1 Egg
1/2 cup Butter
1 teaspoon Baking Soda
1 teaspoon Ginger
2 cups Flour
Heat butter, molasses and ginger until butter melts. Add Sukgar and beaten egg. Stir Baking Soda into milk until disolved then add to the mixture. Stir in flour. Pour into a 9" x 9" square pan. Bake at 350 degrees for 30 minutes. You can serve this with Whipped Cream, hard sauce, vanilla sauce, or lemon sauce. It is wonderful warm or cooled.
1 1/2 cups brown sugar, packed
1/2 cup shortening
2 eggs
1 3/4 cups cooked pumpkin
2 3/4 cups white flour
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1 cup raisins (optional)
1 cup pecans, chopped (optional)
Pre-heat oven to 400 F. Mix sugar, shortening, eggs and pumpkin thoroughly in a large bow. Sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans. Drop batter by spoonfuls on ungreased baking sheet. Bake 12-15 minutes or until lightly browned. I usually ice these with a plain cream icing and dip in colored sugar.
1 3oz package Strawberry Jello
1 Large can pears, drained, reserving liquid
1 container Cool Whip, Thawed
1 cup boiling water
Mix Jello and boiling water until Jello is disolved. Add 1 cup of pear juice, add cold water to make one cup if necessary. Chill until thick but not set. With a mixer, beat jello, add pears and beat until pears are broken up and mixed well in the jello. With a spoon, fold Cool Whip into the mixture. Chill until ready to serve.
Melt butter in pan, remove from heat at stir in flour. Add milk a little at a time and mix until smooth, continue adding milk and stirring until all milk is mixed in and mixture is smooth. Place back over heat and cook and stir until mixture thickens and boils. Add cheese and stir until melted. Put vegetables, onion and rice in an 8 x 8" square pan and mix in sauce. Cook at 325 F for 1 hour and 15 minutes.
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