Recipes from http://www.pumpkinpatchesandmore.org/pumpkinpie.php

Before

Puree Processing

Scrap the "meat" away from the skin after it has been steamed and softened.


Hand stick blender to smooth the puree.

Puree is divided into cloth napkins and hung to dry. I'm trying to remove the water. The puree is very wet.


The pumpkin in all its parts: skin (going to trash), puree (going to be pie), and seeds (going to be roasted)

Pie Processing

If this is going to be a homemade project, then I made a crust


Rebekah isn't really a fan of pie, but here she is showing off the pie mixture.

One full 9" pie

There was some remaining filling, so we made crust for the ramekins.




The pie is done, the ramekins need a little more time.

After

Back to the idea of homemade, I made up some whipped topping too. The kids loved the topping way more then the pie itself.



In the end, Elijah, Les and I liked the pie. Oh well. It is really amazing and the flavor is so much more intense.

Recipe from GroupRecipe.com at http://www.grouprecipes.com/68275/truffle-tarts-with-raspberries.html

When I was making these, I thought the recipe was using too much butter for the crust, so I cut back -- that was a mistake. The crusts fell apart when they were picked up. Everything tasted great, but it was very messy.

Pan prep -- line with wax paper to create a handle for removing.

Baseline of the crust. I also bought a mint cookie package.

Separation of cookie and filling

Tartlet crusts with centers. Most of one batch was a raspberry center, but I used a few cookie fillings too. The second batch was mint flavored where I added a drop of mint extract to the crust mix and then used the mint cookie filling as the center.

Whipped ganache.




Final product

Some flour tortillas, an egg wash and some cooked apples. Let's roll them and fry them!

After visiting & picking apples at an orchard, I have plenty of material to make some yummy desserts.

This is a quick batter with apple bits in them and then I deep fried to make something like a donut hole.

Mmmm, now that is good and fresh -- homemade chocolate sauce. This stuff is so easy to make and fun, too.

1 1/2 C	sugar
3/4 C	water
2 T	light corn syrup
1/4 t	kosher salt
3/4 C	cocoa, unsweetened
3/4 stick	butter, chopped into table spoon pieces
1 T	vanilla extract

Combine sugar, corn syrup and water in a medium sauce pan. Bring sugar solution to a boil. Add salt. Reduce heat to medium and, using a whisk, mix in the cocoa. Add one piece of butter at a time and mix it in before adding the next piece. Try to keep the liquid at a low simmer, which might require increasing the heat. You can replace the cocoa and butter with Dutch-processed cocoa.

After the ingredients are mixed in, let the syrup come to a boil then reduce heat to medium low, but keep a simmer. Reduce the syrup to a slight thickening.

After it is cool, you can pour it into a squirt bottle. After the chocolate sauce is safely put away, you can get your first cup of hot chocolate. Set the pan over medium low heat. Deglaze your pan by adding a little milk and scrapping the pan. Slowly add more milk to deglaze the pan. Scrap the sides and bottom to work all the chocolate into the milk.

Rachel is enjoying the first cup of hot chocolate.



Rachel is also enjoying licking out the used funnel.

After Liz's visit, we talked about what can someone do with almonds besides eating straight. I suggested almond butter. Now I finally made it.

I roasted in my oven at 250° for about 30 minutes a good handful of almonds. After they cooled completely, I ground them in my food processor until they became butter. Very simply and very good flavor. I would describe the taste as smoother then peanut butter.

They say pride comes before the fall. This might be true, but this chili is amazing!! There will be a chili cook off in my department soon, so I had to make a dry run of my chili. I think this is terrific stuff and I am no longer using the store-bought season packet!

Before

After

Our friend Laura, blew me away when she described this way of making a crust. It totally makes sense, but I never thought about it. The first set of pictures is the mini pies as the title suggests. I'm using my coffee bean grinder to do all the work.

Grind up or crush up a few cookies, pictured here is a sugar cookie and chocolate chip. Add a few pecans and then grind.


Grinding makes the crumb.


Pour the crumb into any container. It doesn't have to be oven safe, because it is only going to see the inside of the refrigerator.







Now for the pink. This time I using a full 9" pie pan using animal cookies.

Crushed

Butter to make it stay togetyer.

CHOCOLATE pudding