Pour pumpkin into unbaked shell.
RECIPES FOR
OCTOBER 2000
PUMPKIN CHIFFON PIE
2 cups brown sugar, packed
8 tbs. flour
1 teas. salt
2 tbs. pumpkin pie spice
1 teas. cinnamon
3 cups canned pumpkin
4 eggs beaten
3 cups scalded milk
Combine sugar, flour, salt,
spices and pumpkin and mix thoroughly.
Add beaten eggs and cooled milk.
Let cool.
Bake at 425°F - 15 minutes,
then 350°F - 45 minutes.
Thanks to Monica
Visit her at Autumn Goodies
ref:10/07/00
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PLUM CRISP
1 lb Plums
2 tablespoons dark brown sugar
CRUMBLE TOP:
4 oz wholewheat flour, plain or self-rising
Pinch of salt
2 1/2 oz. brown sugar
a grating of nutmeg
2 oz. butter or margarine
Wash plums and put them, without drying,
into a small round oven-proof dish.
Make them lie as level as possible.
Sprinkle with 2 tablespoons sugar.
FOR THE CRUMBLE:
Mix together flour, salt, sugar and nutmeg.
Rub in butter or margarine until mixture is like fine breadcrumbs.
Cover plums all over with the crumble.
Put at once into a moderately hot oven 400°F for 20 minutes.
Then lower heat to moderate 350°F for 20 minutes more.
ref:10/14/00
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HONEY SWEET POTATO BISCUITS
1 large sweet potato
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup butter or margarine
1 tbsp. orange zest
1 tbsp. lemon zest
1/3 cup honey
1/2 cup milk
Bake the sweet potato in a 450 degree oven until tender.
Peel, mash and set aside.
In a large bowl, combine the flour, baking powder and salt.
Cut in the shortening until it looks like small peas.
Add orange and lemon zest, mashed sweet potato and honey and mix well.
Add enough milk to make a soft but not sticky dough.
Turn out the dough onto a lightly floured surface and knead 3 or 4 times.
Pat the dough to 1 inch thickness and cut into 2-1/2 inch rounds,
using a biscuit cutter or the bottom of a juice glass.
Place on an ungreased baking sheet and bake in a 400 degree oven
15 to 18 minutes, until lightly browned.
Makes 10 biscuits.
From: Marla
ref:10/21/00
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GOO-LISH CARAMEL APPLE SLICES
1 14-ounce bag vanilla caramels (about 48)
3 tablespoons water
3 apples, cored, peeled, and sliced
1 cup semisweet chocolate pieces (6 ounces)
1 tablespoon shortening
1/4 cup nut topping
Put unwrapped caramels and the water in a medium saucepan.
Cook until caramels are melted and smooth, stirring constantly.
Remove from heat.
Arrange apple slices on a pizza plate or pan.
Use a spoon to drizzle caramel mixture over apples.
Put chocolate pieces and shortening in small saucepan.
Cook over
medium-low heat until mixture is melted
and smooth, stirring constantly.
Use
another spoon to drizzle the chocolate
mixture over the caramel-covered apples.
Sprinkle with nut topping.
Let stand at room temperature for up to 10 minutes.
Makes 6 to 8 servings.
From Better Homes and Gardens
ref:10/28/00
