October Fest 10-28-2012 - Reveal

 To me October means only one thing: Getting ready for the "funnest holiday" of the year!

And, of course,

TRICK OR TREATERS!

Oh, how I love seeing how excited the grand kids get.

 

 

 

There is so much preparation: "We have to get just the right pumpkin!" Then there's the decorating, and the inevitable "I wanna be!" The ritual of carving the pumpkin!

As much as it takes to prepare, so soon it's over. Let's pretend it is November 1^st and you are looking at that Jack-o-Lantern the kids had so much fun watching you carve (never mind those “eeeew that’s ichy” comments) and wondering when you can chuck it without them getting all upset.
DON’T! Remember Thanksgiving is right around the corner. Yes, I know, canned pumpkin is readily available on the store shelves, but a pie made with fresh pumpkin can’t be beat.

Extra benefits: Teach the kids to waste not, want not, and with a medium to large pumpkin you can get enough to make anywhere between 6-8 pies to share with whom you are thankful.

To begin: Fill a large pot with chunks of the pumpkin, any size and don’t peel first. Cover with water and put on stove to cook until flesh is soft (Add additional water as needed). Once it is soft drain off the water and allow to cool completely. You will find the skin peels off very easily then. Now just put pieces in a colander or bowl with a cheese cloth liner and allow the water to drain out of the flesh. If you are in a hurry, you can put the pieces, a few at a time, in a food processor, and then drain the water from the top. This also saves having to mash the pieces after they have drained. One final drain of the chopped, mushed, smooshed pumpkin (preferably over night) and you are ready for the baking. Extra pumpkin can be frozen for use later on.

 A simple vintage (from a 1950’s cookbook) Pumpkin Pie Recipe

1/8 teaspoon of salt

2/3 cup sugar

2 teaspoons pumpkin pie spice

2 eggs, slightly beaten

1 2/3 cups evaporated milk

1 1/2 cups cooked, mashed pumpkin

1 pastry shell

Sift dry ingredients together, and stir into eggs. Add milk and pumpkin, and stir well. Line pie pan with pastry and pour in filling. Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to slow (325 degrees F) and bake 45 minutes longer, or until knife inserted in center comes out clean. Cool.

Oh Wait! This is suppose to be a blog about my polymer clay creations. Well then, how about some earrings to wear while you are in the kitchen?