Fresh Pumpkin Pie

Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Fresh Pumpkin Pie
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Rating: 5
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Ingredients
For the Filling, after pumpkin is cooked
For the Pie Crust
Servings: pie
Instructions
To Cook the Pumpkin
  1. First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3 1/2 kilo pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed (I use a digital scale) and the piece was 770 grams.
  2. Cut the piece into large chunks. I used my little rice to steam this, place the chunks in the steamer basket, add water to the pot, set to Cook setting.
  3. About 10-15 minutes to bring the water in the rice cooker to a boil, and about 15 minutes steaming the pumpkin, done. It is cooked when it easily pierces with a fork. Turn off the rice cooker, remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  4. Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.
To Make the Filling
  1. Add the cooked and well mashed pumpkin to a large mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first then switched to a whisk, takes just a minute or two.
For the Crust
  1. Mix together the flour and salt from the Pie Crust ingredients, cut shortening (or butter) into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.
  2. Now is the time to preheat your oven to 200 C.
Assemble the Pie
  1. Give the pumpkin another good stir, then pour into the prepared pie dish. As you can tell, I absolutely suck at fluting a pie crust.
  2. When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven and allow to cool.
  3. Cut and top slices with whipped cream, serve and enjoy.
Recipe Notes

Low cost.

Variant: 1. Reduce sugar to 1/2 cup.

Adapted from an internet recipe.

Pineapple Upside Down Cake

Pineapple Upside Down Cake
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I made this using a shortcut yellow cake mix and fresh, not canned, pineapple. One pineapple, cleaned and sliced, provided 9 slices, perfect for a 9x13 pan. This does take longer to bake, I also cut back on the brown sugar from the original recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Pineapple Upside Down Cake
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Rating: 5
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I made this using a shortcut yellow cake mix and fresh, not canned, pineapple. One pineapple, cleaned and sliced, provided 9 slices, perfect for a 9x13 pan. This does take longer to bake, I also cut back on the brown sugar from the original recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. For this cake I used the Yellow Cake Mix shortcut and the Yellow Cake Recipe also here on the site, links to those are in the Recipe Notes section. I used a fresh pineapple so no juice from a can, so I just made the yellow cake as it is stated on this site.
  2. First thing to do is prep the pineapple. Cut off the top and the bottom. Take the pineapple and stand it on its bottom, using a chef's knife, cut down the side to remove a strip of rind, follow the curve of the pineapple, continue to get all the rind off and and any of the dark spots as well. I used the pineapple in the foreground for this cake, the other two were just cut up for a plate of fruit to snack on.
  3. Now turn the pineapple on its side and cut into slices about 1/4 inch thick or so. Once you have all the slices, lay a slice flat and use a pairing knife to cut the core out, very easy to do this.
  4. Pineapple is now prepped, takes all of 5 minutes from start to finished rings.
  5. Preheat your oven to 180 C. While it is heating, place the 1/4 cup of butter in the baking dish and put that in the oven to melt the butter. I used a 9x13 Pyrex dish. Once the butter is melted, takes just a few minutes, remove the dish from the oven, spread the butter evenly around the bottom of the dish then sprinkle the brown sugar evenly over the butter.
  6. Arrange the pineapple slices on the bottom of the pan, you can make any pattern you wish. Place a cherry in the center of each ring and in the open areas if desired.
  7. Here is my Homemade Yellow Cake Mix, does not look much, it is just flour, sugar, baking powder, and salt. Link is listed in Recipe Notes.
  8. To the Yellow Cake Mix, you need to prepare the batter, that link is in the Recipe Notes section as well. To the Mix, you will need to add 3 eggs, 1/2 cup butter, softened, 1 1/4 cups of milk, 1 tablespoon vanilla extract. Mix by hand, no need to dirty up a electric mixer. Just mix until the batter comes together for a fluffy and moist cake.
  9. Pour the batter into the pan to even cover the pineapple. Any butter that rises around the edges is perfectly fine and expected, just leave it as is, no mixing at this point, just place it in the over for 25 to 40 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and run a butter knife around the edges, place a baking sheet over the cake and holding both the dish and baking sheet together, flip the cake over and leave the cake pan on the cake for about 5 minutes to allow the butter and brown sugar soak into the top.
  11. Remove the dish, let the cake cool for about 30 minutes, serve warm or cooled completely. Store leftovers in the fridge.
Recipe Notes

Low cost.

Shortcuts: Yellow Cake Mix, Yellow Cake.

Adapted from several internet recipes.

Old-Fashioned Sweet Cornbread Cake

Old-Fashioned Sweet Cornbread Cake
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Sounds really good and is an interest way to use cornmeal as I have never heard of this before. On my to cook list.
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Old-Fashioned Sweet Cornbread Cake
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Sounds really good and is an interest way to use cornmeal as I have never heard of this before. On my to cook list.
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, and grease a 9x13 baking dish with butter.
  2. In a mixing bowl, stir together the dry ingredients, then add all of the liquid ingredients and stir just to moisten.
  3. Pour the batter into the baking dish and place in the oven and bake for 30 to 45 minutes or until the top is starting to brown and starting to show some cracks.
  4. Serve as a side, a dessert, breakfast, etc.
Recipe Notes

Low cost.

 

Sweet Eggs (Kai Wan – ไข่หวาน)

Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Ingredients
Servings:
Instructions
  1. Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
  2. Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
  3. Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.
Recipe Notes

Low cost.

Watched my Step Daughter make this.

Oreo Balls

Oreo Balls
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These sound like a great snack or dessert. I will have to try these. I will verify the package sizes when I make these as package sizes here vary from the US.
Oreo Balls
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These sound like a great snack or dessert. I will have to try these. I will verify the package sizes when I make these as package sizes here vary from the US.
Ingredients
Servings:
Instructions
  1. Place Oreo Cookies in a bag and smash until it is the consistency of dirt.
  2. Mix the softened cream cheese into the smashed oreros.
  3. Roll the mixture into balls.
  4. Melt chocolate according to package directions in the microwave.
  5. Cover balls in chocolate then leave to set in the fridge.
Recipe Notes

I cannot price this for now, I will say low cost for now.

Provided courtesy of good friend, Stephen Connell.
United States.

Cinnamon Roll Cake

Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Ingredients
For the Cake
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix the Cake ingredients together except for the butter. Slowly stir in the melted butter and pour into the prepared dish.
  3. Mix the Topping ingredients together until well combined, drop evenly over the cake batter and swirl with a butter knife.
  4. Bake for 28-32 minutes, check for doneness with a toothpick inserted in the center, if it comes out clean, should be done.
  5. Mix the Glaze ingredients and drizzle over the warm cake.
Recipe Notes

Low cost and very common ingredients.

Provided courtesy of good friend, Stephen Connell.
United States.

Ginkgo Barley

Ginkgo Barley
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This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Servings
6 servings
Cook Time
45 minutes
Servings
6 servings
Cook Time
45 minutes
Ginkgo Barley
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This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Servings
6 servings
Cook Time
45 minutes
Servings
6 servings
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Note from my friend, "There are 3 types of beancurd sheets. Got to be careful when getting the right kind, the one for dessert soup [is the one you need]. Otherwise it'll turn out very different and disappointing."
  2. Note from my friend, "For the ginkgo nuts, remember to remove the center core which is bitter."
  3. Soak the 3 sheets soft beancurd skin in water until soft.
  4. Wash and drain 100g barley then add to a pot with 8 1/2 cups boiling water. Add the 4 pandan leaves (tied into a knot) and the rock sugar (adjust to preference).
  5. Boil for 25-30 minutes until barley becomes soft, and remove pandan leaves.
  6. Tear soaked beancurd skin into small pieces and add to pot.
  7. Add 100g gingko nuts (shelled and seeds removed) and stir in 2 egg whites, and the quail eggs if using.
  8. Simmer for 15 minutes, stirring. Serve hot or chilled to preference.
Recipe Notes

This probably low cost, I have to source some of the ingredients first to verify costs.

Shortcut: Hard Boiled Quail Eggs.

Recipe courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.

Impossible Pie

Impossible Pie
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Sounds really good. I look forward to making this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Impossible Pie
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Sounds really good. I look forward to making this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a pie dish with butter then flour it.
  2. In a large bowl, mix together the milk, coconut (reserve some of the coconut for the top), eggs, flour, vanilla, butter, and sugar. Mix well.
  3. Pour the batter into the pie dish and sprinkle the nutmeg onto the pie and the bit of reserved coconut.
  4. Bake for 45 minutes, let it cool completely, then refrigerate until cold.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Are You Kidding Cake

Are You Kidding Cake
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Sounds wonderful and easy. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Are You Kidding Cake
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Sounds wonderful and easy. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, get out a 9x13 baking dish.
  2. Mix all three ingredients in a large bowl, mix well, pour into the baking dish and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes

Low cost. Canned pie filling runs from 150 to 165 Baht/can, and for 8 servings minimum, this is just 60 cents per serving.

Some cake and filling combinations:
Pineapple cake mix and blueberry filling.
Chocolate cake mix and cherry filling.
Yellow cake mix and cherry filling.
Yellow cake mix and blueberry filling.
Butter pecan cake mix and apple filling.
Yellow cake mix and apple filling.
Yellow cake mix and blackberry filling.
Strawberry cake mix and blueberry filling.

Shortcut: Yellow Cake Mix.

Provided courtesy of good friend, Stephen Connell.
United States.
Buttermilk Pie

Buttermilk Pie
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This is a vintage recipe from many years ago and sounds very good as well. Common ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Buttermilk Pie
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This is a vintage recipe from many years ago and sounds very good as well. Common ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, line a pie dish with a single pie crust.
  2. Beat eggs until foamy. Beat in butter, flour and sugar until fluffy. Add remaining ingredients and mix until smooth.
  3. Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean. Cool completely before cutting. Enjoy.
Recipe Notes

Low cost.

Shortcuts: Buttery Pie Crust, Buttermilk.

Provided courtesy of good friend, Stephen Connell.
United States.