BRAINPAN LEAKAGE

…Make me some piiiiiiiieee.

Thanksgiving – or L-Tryptophan Day, as I like to call it – was pretty good this year. I’m not one for setting aside a single day to do the “thanking thing.” I try to make sure I do it when the situation calls for it, rather than waiting. And, we all know I don’t buy into the concept of a divine being providing me with the things I need to be thankful for… Well… Except for E K, but her Supremeness is something else entirely…

But I digress <– My favorite expression – and activity – as we all know…

Anywho, L-Tryptophan Day was good. Did the hanging out with family thing. Got to spend time with our PhD niece, World Traveler niece, and College Freshman niece. The other niece and nephew are at that age where we Gr’ups are too boring to be around, so we didn’t see too much of them. As always, food was prepared, food was eaten, food was stored away in icebox crevices due to the overwhelming amount of leftovers – an L-Tryptophan Day tradition in and of itself.

When dessert time rolled around, several pies were on deck – among them being the traditional Bourbon-Rum Cranberry Mince Pie, and the experimental Bailey’s Pumpkin Pie – all direct from my kitchen. After some tweetage about the pieness, I started receiving requests for the recipe for the latter. So, here it is, sans picture of a pie because we ate them before I could take one…

MERP’S Bailey’s Pumpkin Pie

INGREDIENTS

3/4 Cup Light Brown Sugar

2 Cups Pumpkin (I prefer to use fresh, as we grow pumpkins here at home, but canned pumpkin can can be used instead. Generally available in 15 OZ size, simply forgo the 16th ounce and call it good.)

2 Whole Eggs, Large

1 Egg Yolk

2 tsp blackstrap molasses

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

6 OZ evaporated milk

3 OZ Bailey’s Irish Cream Liquer

3 OZ Heavy Cream

1 9-10 inch pie crust (homemade or store bought, your choice)

DIRECTIONS

Preheat oven to 425F.

Lightly beat eggs, then combine with the rest of the ingredients in a mixing bowl. Mix well. Pour into pie crust (I am assuming you have put the pie crust into a pie tin and properly trimmed it. If you haven’t, go back to Home Ec and do not attempt to cook anything until you receive at least a passing grade.) Since many pie tins and pre-prepared crusts have different depths, if you have any extra filling, simply pour it into a ramekin and treat it as a custard.

Place on center rack of oven and bake for 15 minutes. Reduce heat to 350 and bake an additional 40-50 minutes. It is done when a toothpick can be inserted into the center and is clean when removed.

Allow to cool, then cover and refrigerate, as it will be best when cold and dense. Serve with whipped cream, Bailey’s whipped cream, or ice cream – OR for the purists, a large slice in hand, over the sink, with a cup of coffee…

More to come…

Murv

Damn… Today “snuck” up on me. Seriously… O_o

So, I am so busy that I’m meeting myself coming and going. Just finished prepping elebenty-twelb-bazillion mini tea sammiches for the o-spring’s Tea Party Project with her Gifted Class today. (NO, not THAT kind of tea party, the REAL kind with tea, snacks, and etiquette. You know, the kind you can actually take seriously and not just shake your head…) Anywho, I have tons more stuff to do – and that’s just BEFORE I deliver the sammiches…

So… Here’s a quickie blog. Since everyone is always asking me for recipes whenever I mention foodstuffs, here’s my personal recipe for Cheese Stuffed Cornbread – just like we had last night with the Black Eyed Peas and Smoked Turkey:

Merp’s Cheese Stuffed Cornbread

Wet Ingredients

• 1/2 Cup Plain Yogurt
• 1.25 Cups Milk
• 1/4 Cup Vegetable Oil
• 2 Large Eggs
• 1 TBSP Jalapeño Juice (from jar of sliced Jalapeños)

Dry Ingredients

• 1 Cup Flour (AP)
• 1 Cup Yellow Cornmeal
• 1 TBSP Baking Powder
• 1 tsp Salt
• 1/4 Cup Sugar (Optional)

Other

• Bacon Grease or Lard
• 1 Cup Shredded Cheddar Cheese (Sharp or Mild, your choice)
• Cast Iron Skillet – 10″
• Butter

Preheat oven to 400F. Grease Skillet with Bacon Grease/Lard, set aside.

Beat eggs, then mix together with the rest of the wet ingredients until fully incorporated and smooth. Will be somewhat thick.

Sift together all dry ingredients in a large bowl, make a “well” in the center, and pour in pre-mixed wet ingredients. Stir with a rubber/silicone spatula, using a folding motion, until fully incorporated. Mixture should be wet but lumpy, do NOT overmix.

Pour 1/3 of mixture into skillet and smooth to edges with spatula. Sprinkle shredded cheese on top. Pour remaining 2/3 of mixture on top of cheese and carefully spread out.

Place in 400 degree oven and bake until a toothpick comes out clean. Approximately 30 minutes.

Poke several holes in top with toothpick or fork. Apply butter to top, return to oven for 2-3 minutes.

Serve with Beans, Greens, Soups, or just about anything where cornbread is desired.

Optional: Add crumbled bacon, or minced Jalapeños to the mix.

More to come…

Murv