Ricki Anne's Buttermilk Pie
Ricki Anne made this several years ago while on our Thanksgiving vacation and it has become a tradition, not only for thanksgiving, but just for desserts at home too! Enjoy!!
1 1/2 C Sugar
1/2 C Milk
1/2 C Buttermilk
1/3 C Bisquick (less if you want a more "custard" pie)
1/3 C Butter
1 Teaspoon Vanilla
2 Unbaked Pie Shells
Let's Do It:
Mix dry ingredients together first. Then, mix wet ingredients into the dry. Bake at 350 for 30 minutes until brown on top. Makes 2 pies! Yummy!!
Chocolate Pumpkin Muffins
Yummy! I LOVE it that it is finally getting cooler here in Georgia. It makes me want to cook up some delicious comfort goodies! I had several left over pumpkins from Halloween, and instead of throwing them away this year like I normally do, I decided to find recipes where I could use the meat from the pumpkins. I've never done this before...normally I just toss them after the mildew gets just too gross. This recipe called for LIBBY'S Solid Pack Pumpkin...but I used fresh instead. Here's how to make your own fresh pumpkin:
Take your leftover pumpkin and slice pumpkin in half, cutting of the stem and pulp. Spoon out the seeds and lay flat in a baking pan to dry so you can make roasted pumpkin seeds later.
Preheat your oven to 375 degrees F. Put the pumpkin halves face down on a cookie sheet and cover with aluminum foil. Bake for an hour and a half. Cool, then use a spoon to scoop out the delicious meat inside. You can store it in the refrigerator until you're ready to use it or freeze it for later.
Now...on to the Chocolate Pumpkin Muffins!
Ingredients:1 1/2 Cups all-purpose flour
1/2 Cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 Cup milk
1/2 Cup LIBBY'S Solid Pack Pumpkin (I used fresh...see above for how)
1/4 Cup margarine or butter, melted
1 Cup (6-ounce package) NESTLE TOLL HOUSE (or other) Semi-Sweet Chocolate Morsels
1/3 Cup finely chopped nuts (I left these out because my family doesn't like them)
Let's Do It:
Preheat oven to 400 degrees F. Grease 12 (2 1/2 inch) muffin cups.
In a large bowl, combine flour, sugar, baking powder cinnamon and salt; make well in center.
In a small bowl, combine milk, pumpkin, margarine and egg; add to well in flour mixture. Add morsels;
Stir just until dry ingredients are moistened. Spoon into prepared muffin cups using a 1/4 C measuring cup, filling each muffin cup 3/4 full.
Sprinkle 1 teaspoon nuts over each muffin.
Bake 18 to 20 minutes or until wooden pick inserted into center comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks. Makes 12 yummy Muffins!
Autumn Pumpkin Pie Cheesecake
I love this time of year! The leaves are just beginning to change here in Georgia. The browns, reds, yellows and oranges make me crave pumpkin! One of my favorite things is Starbucks' Pumpkin Spice Latte. I can't wait for this time of year when they start serving it again. (Personally, I think it is a tragedy they don't serve it year round...just sayin'.) Anyway, I came across this delicious recipe that I thought I'd share for this Autumn. Hope you enjoy!
Two 8 oz. packages of Cream Cheese, softened
1/2 C sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 Can Pumpkin Puree
1 Ready Bake Graham Cracker Pie Crust
Whipping Cream (store bought...or even better...home made)
Let's Do It:
Preheat oven to 325. In a medium mixing bowl, combine cream cheese, sugar, and vanilla. Beat on medium speed with an electric mixer until blended. Add one egg at a time, mixing between eggs, until smooth. Using a spatula, place half of the cream cheese mixture on the bottom of the Pie Crust and smooth out. To the remaining cream cheese mixture, add 1 C of the Pumpkin Puree, cinnamon, nutmeg, and cloves. Mix well with the spatula. Place puree mixture on top of cream cheese mixture in Pie Crust. Smooth well with the spatula. Bake for 45 minutes at 325. Remove from the oven and cool in the refrigerator for 3 hours. Top with cool whip and enjoy!