Pumpkin Ale Pumpkin Pie : The Back Burner. Posted by Grace on Thursday, October 11, 2012 · 10 Comments Confession: I’ve never been a fan of the taste of beer. As I mentioned before, my stepdad has become an avid home-brewer, so I know there are many ways to change the flavor of a beer. He can vary the amount and type of hops used or the particular starch involved, among other things.
Still, no beer that has ever passed between my lips has impressed me. If (not necessarily when) I come across a beer I do like, I suspect it will have another flavor masking that of the beer. For example, Schlafly has a seasonal pumpkin ale that blends spices like cinnamon and cloves with full-bodied sweetness for a beer that tastes like pumpkin pie.
Using pumpkin pie ale in a pumpkin pie might seem redundant, but for someone who really enjoys the spices of the fall season, it doesn’t get much better. The result here is a pumpkin pie with a balanced malty flavor and an aroma that should be bottled and sold. Ingredients Directions. Pumpkin Spice Latte. Every year around this time the world seems to go crazy for Starbucks Pumpkin Spice Lattes Photo Source The Starbucks Pumpkin Spice Lattes are lovely… But you can make them at home And I’d like to think my make-at-home version wins Why? Because you can make them vegan at home, if you so choose. And the ones you purchase are generally made with fake, sugary, pumpkin-flavored syrups, not real pumpkin puree. It should be noted that this is a natural latte, made with real pumpkin puree and real pumpkin pie spice.
Since some people enjoy a daily dose of HFCS, you make lattes at home and can control what goes into your latte. Another reason the at-home version wins is because you could go into the poorhouse if you like your coffee as much as I like mine buying these specialty drinks. I bet the cost per cup of the homemade latte is less than a quarter and probably even less.
Far less than the $4 coffee shop lattes and the cheapskate in me wants to make things at home whenever possible. A Visual Guide Save. Pumpkin Pie Pudding with Gingersnap Crumbles. According to my calendar, Fall has arrived. According to South Texas temperatures… it’s still summer. After prowling around Hobby Lobby, Michael’s and the mall this past weekend, my senses are primed for Fall with its cooler temperatures, savory scents, rich colors and full flavors; so it should come as no surprise that I was inspired at the grocery store today by a can of organic pumpkin and a bag of gingersnaps. The following recipe tastes complicated, yet is as easy to make as a bowl of cereal. Once you make this pumpkin pudding with crumbled gingersnap topping, you’ll want to make it again and again. Not that I’ve gone into my fridge and stuck a finger into the leftover bowl 12 three times or anything…..
Seriously, y’all. You will thank me for this recipe and your friends and family will be in awe of your culinary skills after you serve this to them. Y’all may never have pumpkin pie at Thanksgiving again. [/donotprint] Pumpkin Pie Pudding with Gingersnap Crumbles Ingredients Instructions. Buttermilk Chess Pie. Buttermilk Chess Pie 2 cups sugar 2 tablespoons all-purpose flour 5 large eggs, lightly beaten 2/3 cup buttermilk 1/2 cup butter or margarine, melted 1 teaspoon vanilla extract 1 unbaked 9-inch pastry shell Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack. Yield: one 9-inch pie. Check for doneness after the minimum baking time by gently shaking the pie. Print recipe, search recipes, browse recipes, or see today's recipe Send mail to PastryWiz with comments about this web site.Recipe Disclaimer - Measurements Help - Sugar Substitution Chart.
Pumpkin Cheesecake. Candied Sweet Potatoes Recipe (American sugar-baked sweet potatoes) | United States. (American sugar-baked sweet potatoes) Also called sweet potato casserole, candied sweet potatoes are a favorite dish in many American households at Thanksgiving and Easter, especially children. They are an extra treat when a layer of marshmallows is baked and browned on top. At Easter, chick- or rabbit-shaped and colored marshmallows called "Peeps" are sometimes used. 4 to 6 servings Ingredients Sweet potatoes, large -- 4 or 5Brown sugar -- 3/4 cupButter -- 3/4 cup, or 12 tablespoonsSalt -- 1 teaspoonNutmeg -- 1/4 teaspoon Method Preheat oven to 350°F.
Variations Marshmallow Topping: Sprinkle marshmallows to completely cover the potatoes and bake as directed until the marshmallows are melted and browned. Pumpkin Gingerbread Trifle Recipe : Paula Deen.