Pumpkin Pie

3-4 single pie crusts baked and ready to use

2-1/2 cup sugar
8 heaping TBS cake flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
3 cups canned evaporated milk (2- 12 oz cans)
4 eggs
1 big can (29 oz) pumpkin

Makes 3-4 pies

1.  In a heavy bottomed pot mix spices, sugar and cake flour together.  Stir in milk and pumpkin.

2.  Cook over medium heat until thickened well.

3.  Add 4 well beaten eggs.  Cook and stir for 2 more minutes.  

Remove from heat and let cool completely.

4.  Pour in cooked pie shells.  Refrigerate.  Top with whipped cream if desired.

From Mom

Cheddar Broccoli Soup

7 TBS unsalted butter, separated
1/2 TBS olive oil
1 small yellow onion, diced (1 cup)
2 small cloves garlic, minced
3/4 tsp smoked paprika
3/4 tsp ground mustard
1/8 tsp ground cayenne pepper
Fine sea salt and pepper
6 TBS white flour
1 container (32 ounces (about 4 cups)) low-sodium chicken stock (or broth) 
3 cups fat free half and half
1 bay leaf
6 cups chopped broccoli crowns (4 large crowns)
2 cups matchstick/shredded carrots
12 oz. high quality extra sharp cheddar cheese (don't use pre-shredded -- it doesn't melt well in this soup)

1.  Add 1 tablespoon butter and olive oil to a large heavy bottomed stock pot/dutch oven over medium heat. Add the diced onion and saute, stirring occasionally, until tender, about 3-5 minutes. 

2.  Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (about 1 teaspoon, but add to your preference) to the pot. (I like to add the salt AFTER the stock to gauge how much more it needs.) Cook for another 45 seconds to 1 minute stirring constantly until fragrant.

3.  Add in remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly, until the flour is thickened (don't rush or your soup won't properly thicken/taste right).

4.  Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half and half, again whisking constantly as you add. Reduce heat to medium low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli).

5.  Meanwhile, chop the broccoli and shred the cheese. Add the chopped broccoli florets and matchstick/shredded carrots (give carrots a quick chop in half if they are super long) to the soup.

6.  Allow soup to simmer over low heat for about 15 to 20 minutes, or until broccoli is crisp tender (or tender to your preference). Stir occasionally. Season to taste with salt (about one teaspoon). (You can blend some of the soup or use an immersion blender here if desired).

7.  Add in cheese and stir until melted.

8.  Serve in bread bowls or with a side of bread if desired.
From Chelsea's Messy Apron

chocolate banana muffins

1 large very ripe banana
1/4 cup sugar
2 TBS canola oil
1 large egg
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/4 cup semisweet chocolate chips

1.  Preheat the oven to 350℉, and line a muffin pan with 6 cups.

2.  In a large bowl, mash the banana very well with a fork until it's smooth, not lumpy almost liquid.

3.  Whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.

4.  In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well-combined.

5.  Stir in the chocolate chips, saving a few for the top of the muffins if desired.

6.  Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.

7.  Bake for 18 minutes, or until the muffins spring back when pressed gently on the top and are done.
Move the muffins to a cooling rack, and let cool completely before serving.

from dessert for two

Caramel Crush Bars

Crust:
1-1/2 cups quick cook oats
2-1/4 cups flour
1-1/2 cups brown sugar
1-1/4 cups butter

Filling:
1/4 cup butter
1 cup brown sugar
1/4 cup milk
2 tsp vanilla
1 TBS flour

1.  Melt butter (1-1/4 cup) for crust completely.

2.  Mix butter with oatmeal, flour, and brown sugar. (I use my hands). Press 2/3 of this mixture into a greased (I also like using parchment paper lined) 9x13 pan and bake at 325℉ for 10 minutes.

3.  Set remaining 1/3 of crust mixture aside to use for the topping. 

4.  While crust is baking make filling.  Melt butter (1/4 cup) for filling in a saucepan.  Stir in brown sugar until smooth. (about 1 minute). 

5.  Stir in milk and vanilla completely. (about 1 minute)

6.  Finally, stir in flour until mixture is uniform. Bring to a slow boil for about 3 minutes until it begins to thicken. Be sure to stir continuously. Remove from heat.

7.  When crust has baked for 10 minutes, remove it from the oven and allow it to cool.  When it is cool to the touch, pour caramel filling on it.

8.  Sprinkle remaining crust mixture over top.

9.  Bake at 300℉ for an additional 20 minutes. Bars will appear a bit runny but will firm up when cool.

from Bururis