Category Archives: Desserts

Making Date Pudding for Thanksgiving – Memories of My Pop

When I was a little girl my dad and I made this pudding for the holidays.  It holds such wonderful memories for me.
Daddy making this one for you.  All my love.

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Mix all together and steam covered in a loaf pan for 1 hour or in cups for 1/2 hour

3 tablespoons melted butter
1/2 cup molasses
1/2 cup milk
2 eggs
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 pound chopped dates
1/2 pound chopped nuts

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Mix all together and steam covered in a loaf pan for 1 hour or in cups for 1/2 hour

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Serve with Cream sauce

Cream Sauce
Mix then heat to a boil
1/4 t salt
1 3/4 C milk
3/4 C. Sugar

Add
1 rounded tablespoon flour
a little water
2 beaten egg yolks
Strain if not smooth

Remove from fire – cool
Add
1 teaspoon vanilla
beat in 2 egg whitesIMG_6442

Mom’s Spicy Pumpkin Bread

I decided today was a good day to make this as I wanted the smell of something wonderful baking.  It stores well in the freezer and will be good until Thanksgiving.

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This was one of my mothers favorite holiday pumpkin recipes. My Sister eats it as dessert with whipped cream on top.  Some of my friends think it is a spice bread not a pumpkin bread but it is clearly pumpkin.  I love it because it is very spiced.

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Before you make this make sure you start with a very large bowl.
I use my Mom’s large dutch oven.
Makes 5 loaves in large throwaway pans 3-4 in regular bread pans..

Preheat oven to 350 degrees

3 sticks melted butter or Oleo (margarine)

Sift Together
5 1/4 cups sifted flour
1 tablespoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
1 1/2 teaspoons nutmeg
1 teaspoon mace
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger

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Combine In very big container
3 cups pumpkins (Fresh or Canned)  See my notes on preparing fresh pumpkin
6 eggs or egg beaters
1 cup water
4 1/2 cups sugar

Add Oleo, Sifted Ingredients and 1 1/2 tsp Vanilla

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Add Ins (optional)  I like mine plain
Chopped Dates 16 oz for 2 loaves
Chopped Walnuts 1 cup per loaf

Bake for 1 hour 15 minutes at 350°  A bit longer is using normal bread pans

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Mom’s Pumpkin Pie – with Praline Crust

Liz Hitt’s Pumpkin Pie – Spicy and wonderful

3 cups pumpkins (preparing fresh pumpkin for pies)
1 teaspoons salt
1/4 teaspoons mace
1 teaspoon ground ginger
1/2 teaspoons ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoons allspice
1 1/3 cups brown sugar
4 eggs Or 8 egg whites
4 cups skim evaporated milk Or 1/2 and 1/2 if you prefer richer
Praline Crust for Moms Pumpkin Pie

Mix together pumpkin and spices, Add brown sugar.
Beat egg whites until frothy and add to pumpkin mixture.
Add skim milk or 1/2 and 1/2 and mix well.
(Fill the three pie crusts, while they are on pulled out oven rack, using a soup ladle.
I put them on a Cookie sheet because I dribble a bit. Its easier to clean)

Preheat oven to 450″. Bake 10 minutes at 450″, reduce to 350″
and bake 45 minutes or until custard is set.
Test about two inches away from center of pie.
Pie should still giggle in the center.
If you do not use the praline mixture on the crust, brush it with fork-beaten egg white and refrigerate while preparing filling.

Praline Crust for Pumpkin Pie

This is my Mothers Praline Pie crust recipe she was given by her friend Barbara Butler.

For each crust:

1/3 cup Finely Chopped pecans
1/3 cup brown sugar
2 tablespoons softened butter
1  9″ Deep Dish pie shell

Make a high edge on pie shell. Blend pecans, sugar, butter.
Press gently into sides and bottom of pie shell with fork or back of spoon.IMG_2270 (2)

My Mom

Recipe for Pumpkin Pie Filing

Preparing Fresh Pumpkin for Pies

This is my Mothers method for preparing pumpkin for use in pumpkin pie recipes.

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Her favorite pumpkin variety was  the white pumpkin with lovely orange flesh the Valenciano.  I have not been able to find a Valenciano pumpkin for sale in the market in Maine.  I have asked more than one fruit stand and market to open a bit of a white pumpkin so i could see if the flesh was orange. There are many other white pumpkins with white or green flesh and I tried cooking with one once and realized the are only ornamental.  If you are buying an orange  pumpkin from the store look for ones label for Pies.

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I take off the top as thought I were going to carve the pumpkin,  Then I cut the pumpkin in half and scoop out the seeds and stringy bits.  I save the seeds for roasting and I give the strings to my chickens.  They really love the seeds but I like them too so we share.

Put the pumpkins flesh side down on a rimmed cookie sheet and bake at 325 degrees for 60 – 90 minutes.  One way to tell when they are done is when the pumpkin shell collapses in the center.  Take them out and let them cool.IMG_6308 (2)

When cool trim off the skin and throw out or save for your critters.  Take the pulp and put it through a ricer to take out any additional strings.  My Mom as she got older tried whirring it up in the food processor but the texture of the pie was not the same.  After you have put it all through the ricer put in a bowl in your refrigerator and put the pumpkin on one side and tip the bowl a bit so the water will collect on the side and remove water with a turkey baster.  Do this for up to two days until the water stops collecting.  Some types o pumpkin have very little water  If so no need to drain.

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Then package the pumpkin in 1 1/2 cup portions stored in zip-lock bag in the freezer until ready to make pies.  they should stay good to use for 1 – 2 years.