It's that wonderful time of year. Pies in the oven ... the smells of harvest and comfort. Here are two lovely pies to keep you warm this season. (From the Butterball Kitchen)
Easy No-Bake Pumpkin Pie
1 unflavored gelatin
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons pumpkin pie spice
2 cups whipped topping
Pour mixture into crust. Chill at least 3 hours, or until set. Cut pie into 10 slices.
Southern Pecan Pie with Toffee Crunch
Traditional Pecan Pie with a Crispy Sweet Twist
1 (from 15 ounce package) refrigerated pie pastry
1 1/4 cups dark corn syrup
4 eggs, lightly beaten
1 1/2 cups pecans, halved
1/4 cup butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1 tablespoon flour
Preheat oven to 350°F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge.
Who Is Anastasia?
- Rose Whisperer
- New Castle, Indiana Zone 5, United States
- When I was 55, I decided to embrace the things I love and hold precious and dear - regardless of anyone else's thoughts and opinion. I am a folk artist who loves flowers - my own flowers, grown by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how junky it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.