Happy Thanksgiving!

  Going to my brother Cliff's for dinner.  Our Sunday turkey dinner with Amy & Sharif and Tater & Jessica was great.  The pies were yummy.  Had turkey & noodles yesterday.  Doesn't seem right to make that before Thanksgiving day.  I made another batch of mom's rolls and made 3 more pies for Clifford's dinner: another pumpkin, a banana cream and a sour cream apple pie.  I think I will be pied out after today.  Here are the 2 new ones I made:

Banana Cream Pie


1 cup sugar
1/2 cup plus 2 Tbsp flour
1/4 tsp salt
1 1/2 cups milk (I use 1 %)
1 1/2 cups canned evaporated milk (not sweetened condensed)
1 whole egg
2 egg yolks ( sometimes I just add another whole egg)
3 tbsp butter
2 tsp vanilla
1 9" baked pie crust
3 bananas, halved lengthwise then sliced
whipped cream or dream whip for topping
For filling, in medium saucepan combine sugar, flour and salt; gradually stir in milks. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes more.
Remove from heat. Beat eggs slightly. Gradually stir 1 cup of the hot mixture into the eggs. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Fold bananas into warm filling, cool slightly. Pour into pie crust and chill. Serve with whipped topping..

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Sour Cream Apple Pie


1 cup commercial sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg, lightly beaten

4 cups peeled, sliced cooking apples
1 unbaked 9-inch pastry shell

1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/4 cup butter

Combine first 6 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 3 minutes. Gently fold in apple slices. Spoon mixture into pastry shell. Bake at 400 degrees for 25 minutes. (Cover edges of pastry with strips of aluminum foil to prevent excessive browing, if necessary.)

Combine brown sugar and 1/3 cup flour; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle brown sugar mixture over pie. Bake an additional 20 minutes. Serve warm or let cool.

Makes one 9-inch pie

Thanksgiving napkins

I made napkins on my new machine!  I need to make one more, but my laptop that I connect to my sewing machine went whacko on me.  Taking it in today.

Pies for Thanksgiving

We are having Turkey Day on the 22nd.  Amy & Sharif will be home that weekend.  Tater (our friend and wedding officiate) and little Jessica are coming, too. Two years ago, on Thanksgiving, Putt proposed.
I am going to make these 3 pies.  I got the recipes off various websites.

Smooth Chocolate Cream Pie (cuz Amy likes chocolate, and this is a really good one))

1 9-inch pie crust, baked and cooled
3/4 cup sugar
1/3 cup Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup Semi-Sweet Chocolate Chips
3 tablespoons butter
2 teaspoons vanilla extract
Whipped topping
Additional Semi-Sweet Chocolate Chips

Directions:
1. Prepare pie crust, cool.
2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, just until mixture comes to a boil. Remove from heat.
3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings

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The Best Coconut Cream Pie (cuz Putt doesn't like chocolate)
 
1 (9 inch) pie crust, baked
2/3 cup white sugar
1/2 teaspoon salt
3 tablespoons cornstarch
4 teaspoons all-purpose flour
1 2/3 cups milk
14 oz can evaporated milk
1-1/2 cups shredded coconut
3 egg yolks, beaten
4 teaspoons butter
1- 1/2 teaspoons vanilla extract

In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
Pour mixture into baked pastry shell. Sprinkle with toasted coconut, if desired. Chill at least 3 hours before serving with whipped cream.

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Hillvilla Pumpkin Pie (cuz I like pumpkin pie, have not tried this recipe before.  I went to HillVilla after a Christmas dance in high school!)

2 lg. Eggs
1 tsp. Vanilla
1 16oz. Can of pumpkin
1/4 c. Firmly packed brown sugar - dark or golden
2 1/2 tsp. Special seasoning (recipe follows)
1 c. Evaporated milk
1/2 c. Half and half
1/2 c. Granulated sugar
1 9" unbaked pie shell

Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix.
In a saucepan, mix the evaporated milk, half and half, and granulated sugar; cook over low heat until the
sugar dissolves. Add to the pumpkin mixture.
Pour into unbaked pie shell and bake at 425 degrees for 15 minutes; lower heat to 350 and cook 25 minutes. Store in the refrigerator.

Hillvilla Special Seasoning Mix

4 T. Ground cinnamon
2 T. Ground allspic
2 T. Black pepper
2 .T. Salt
1 T. Ground nutmeg
1 T. Ground cloves
1 T. Ground ginger

Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container
for use in other baking. Makes about 3/4 cup.