And then Saturday was “the big game.” Some were happy and some were sad, but that’s the way it goes.
Now that Thanksgiving, 2013, is history – it’s time to look toward the Christmas season, and if you are like me, the first two weeks of this month are pretty hectic.
That’s why I am going to be looking real hard for recipes that are easy, appealing and can fit an “already strained” budget.
I want to try to remember a dessert every week for my diabetic friends, and I’m beginning with the Sugar-Free Apple Pie. It’s seems to be a favorite, and I have printed it here before. But I get calls from folks who can’t find their copy of the recipe.
The Ham and Egg Pie, was made from the last of the Thanksgiving ham. I’m going to give you the recipe as I found it, but I thought it was just a little too dry. When I make it again, I will leave the tablespoon of flour out of the last step.
Also, the recipe calls for 2 tablespoons of oregano in the crust, but I cut it to 1 tablespoon and I’ll probably cut it to a teaspoon next time.
The Pumpkin Bread Pudding is “out of this world!” It’s from a recipe belonging to the Pioneer Woman. She used sour dough bread to make hers, but I had almost a whole loaf of pumpkin bread left from Thanksgiving, and I used that. It is s-o-o good!’The sauce is also delicious. It calls for ¼ cup of whiskey. I didn’t have any whiskey, so I made mine without it, and I wonder how it could be any better!
HAM and EGG PIE
4 eggs, hard boiled and chopped
2 c. ham, chopped and boiled with 1 c. water
2 c. cubed and cooked potatoes
1 can English peas, drained
1 T. flour
1 t. salt
½ t. black pepper
Mix first 4 ingredients in a 2-quart baking dish. Mix flour with a small amount of water and stir in salt and pepper. Mix in other ingredients and pour into baking dish.
1 c. self rising flour
1 stick butter
1 c. milk
1 T. oregano
Melt butter in a small sauce pan. Add flour slowly, stirring constantly. Add milk and when mixture returns to a boil, cover the top of the pie with it.
Bake for 20-25 minutes in a preheated 375 degree oven.
PUMPKIN BREAD PUDDING
2 T. butter
2 T. vanilla extract, (yes, 2)
2. c. sugar
3 & ½ to 5 c. bread crumbs
1/3 c. chopped pecans
Preheat oven to 325 degrees; butter a 9-inch baking dish. Cut bread in small squares and line the sides of the dish, filling the center with remaining crumbs; Set aside. In a mixing bowl, beat eggs, add melted butter, vanilla and milk. Mix well. Add sugar and stir until it is dissolved. Pour liquid over bread crumbs. Cover top with chopped pecans. Bake for 55-70 minutes or until top is nice and brown.
SUGAR-FREE APPLE PIE
1 unbaked deep-dish pie shell
1 lb. apples, (weighed whole)
1 (6 oz.) can frozen apple juice concentrate
2 T. cornstarch
1 t. cinnamon
2 T/ butter
½ t. almond flavoring
Peel and slice apples and place in deep-dish pie shell. Mix thawed juice, cornstarch, cinnamon and almond flavoring in a small sauce pan. Heat and stir until mixture thickens. Pour over apples, and place in a 375 degree oven. Bake for 45 minutes.