This blog covers our wait, travel, and adjustment to our 4 year old adopted Chinese daughter Sarah Shui Qing from Nanjing. There are over 1000 posts. I have moved my blog to Catching Butterflies 2. I hope you will enjoy reading this blog. It has alot of information on Special needs adoption. Follow us to our new address Catching Butterflies 2! Thank you for reading!
Monday, November 19, 2007
We don't actually have Thanksgiving in Germany but I'm going to make Pumpkin pie with the kids, and also turkey soup. I'm not eating meat or sugar until Christmas, but I'm sure the kids will love this miniature Thanksgiving.
To make the perfect Turkey, place a washed turkey in a large plastic bag, and add a full bottle of brandy. Let this sit in the refrigerator for 3 days. Then bake the turkey in a Reynolds baking bag. The meat will fall off the bones.
Traditional Pumpkin Pie
Prep: 25 minutes
Bake: 50 minutes
• 1 recipe Pastry for Single-Crust Pie (see below)
• 1 15-ounce can pumpkin
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 slightly beaten eggs
• 1 5-ounce can (2/3 cup) evaporated milk
• 1/2 cup milk
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.
Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
Make-Ahead Tip: Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.
Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.