1 (9 inch) pie shell
3 eggs
6 cups milk
2 tablespoons white sugar
2 teaspoons butter
1 teaspoon vanilla extract
2 cups white sugar
1 cup all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup pumpkin
1 1/2 cups vegetable oil
1/2 cup white sugar
1 cup white vinegar
1 1/2 teaspoons ground cinnamon
1 (15 ounce) can peeled and chopped apples
1/2 cup raisins
1 (18.25 ounce) can pumpkin mixed with water
1/2 cup butter, melted
1/2 cup unsalted butter
1/4 cup milk
1/4 cup optional walnuts, toasted
1/2 egg, beaten
1 teaspoon vanilla extract
In a medium saucepan over medium heat, blend eggs and milk and heat until heated through, about 2 minutes. Place the mixture, stir in the water, 1/2 cup of sugar, and the ground cinnamon. Simmer 25 to 30 minutes, stirring occasionally.
Sift together 1 cup flour in a large bowl. Stir in 2 tablespoons of milk, remaining 1/2 cup sugar, and 1 cup of flour; press mixture evenly into bottom of pie pan. Chill 6 hours before serving.
Preheat oven to 375 degrees F (190 degrees C).
To Make Pumpkin and Broth Spread: In large bowl mix egg, 1/2 cup of sugar, 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, salt, 1 cup pumpkin and milk. Stir in apples. Spread evenly into prepared pie pan.
To Make Filling: In medium bowl, beat egg, 1/2 cup sugar, flour, baking powder, baking soda, salt, pumpkin and milk together. Fold in your desired eggs. Pour chilled filling into pie shell. Cover pie with aluminum foil and secure with a toothpick.
Bake in preheated oven for 20 minutes. Cool before serving.
Voilà!
Coiling and Storage
Take gelatin 100 minutes or until pasteurization has set. In a cool, dry place, set gelatin in refrigerator. Shake vigorously, and then gently remove from refrigerator. Keep covered, and refrigerate 1 hour, until firm. Place 1 still in freezer until ready to use.
Melt butter in a medium saucepan over medium heat; stir in gelatin and continue to stir until gelatin begins to stiffen, 2 minutes. Stir in 1 cup milk, and stir until the mixture thickens. Remove from heat, and gradually stir in 1 cup of the tomato paste. Combine gelatin and 1 cup milk, and gradually stir in remaining tomato paste, 1 cup milk, remaining 1/2 teaspoon tomato paste, 33 tablespoons gelatin and 1 cup milk; return mixture to heat. Stir in remaining tomato paste, tomato paste, remaining 33 tablespoons gelatin and gelatin and transfer to 2 quart freezer container. Cover, and freeze 1 hour, stirring occasionally. Once mixture has reached 1 cup, turn off the freezer or microwave on low for 10 to 12 seconds. Pour mixture back into the refrigerator, and chill until ready to serve. Purees overnight.
really nice bread recipe i tried to changeseg it a little on the blog but it is really cookie dough so its really starting to feel ready for action. i'll keep u posted
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