Crustless Fresh Pumpkin Pie
Crustless 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. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Crustless 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. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Ingredients
For the Filling after the pumpkin is cooked
Servings: servings
Instructions
Dish Size, Type, Temp, and Times
  1. 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
    10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
    8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
    9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
    8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
    8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
    9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
    11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.
Preparation
  1. First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
  2. Remove the seeds and using a large knife, cut the pumpkin into large pieces.
  3. Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
  4. Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
  5. Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
  6. You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
  7. Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
  8. Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
  9. Serve topped with whipped cream and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Square Pumpkin Pie
Square Pumpkin Pie
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Square Pumpkin Pie
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Ingredients
For the Crust
For the Filling
Servings: servings
Instructions
  1. First thing we need to do is steam the pumpkin. Cut the pumpkin into quarters, then cut each quarter into chunks, no need to peel, it is much easier when it has been steamed. Place the chunks in a steamer (I use my rice cooker with a steamer tray) and once the water is boiling, steam for about 15 minutes or so until the pumpkin is fork tender, work in batches if needed depending on the size of your steamer. Once the pumpkin is steamed, remove to a bowl and let cool.
  2. Now we make the crust, make sure you have a large work surface to do the rolling on.
  3. Add the flour and salt to a mixing bowl and mix together, then add the shredded cold butter and cut into the flour with a large sturdy fork until it has the consistency of bread crumbs.
  4. Now add about 4 tablespoons of cold water and mix together with a large sturdy spoon, keep adding water 1 tablespoon at a time until the dough forms a nice ball, if too sticky, add flour as needed.
  5. Transfer the dough onto your floured work surface, rub your rolling pin with flour, sprinkle some flour on the dough and roll it out very large, about 1/8 inch thick, you want it larger than 9x13 due to the sides of the dish as well.
  6. Once rolled, roll it up on the pin and unroll it over the dish, gently pushing down and helping it in to cover the bottom and sides. If the side split and break off, no worries, just add them back to the sides and press together the seams. Trim off the excess dough from the edges. Place the dish in the fridge. (You can take the excess dough and roll it back out, cut into strips and sprinkle with sugar and cinnamon and bake those if you like.)
  7. Preheat your oven to 230 C (450 F). And take the baking dish out of the fridge and set on the counter, very important if you are using Pyrex so you do not do a major temp change.
  8. Now to make the filling. Take the cooled chunks of pumpkin and peel all the skin off using a pairing knife, very easy to do, toss each cleaned piece into a medium sized pot. When all are cleaned and in the pot, use a potato masher and mash the pumpkin.
  9. Add the rest of the Filling ingredients to the mashed pumpkin, mash a few more times then mix with a large spoon.
  10. Pour the filling into the baking dish and spread evenly, dish will be about 3/4 full. Place dish in the oven and bake for 10 minutes.
  11. Lower temp to 160 C (325 F) and continue to bake until set, use a toothpick to check, this takes 45 minutes to 1 hour.
  12. Once the filling is set, leave the pie in the oven and turn off the heat and let the pie set for 30-40 minutes (this gives a firm texture to the pie).
  13. Remove the pie to a rack on the counter and let completely cool. Then place in the fridge until chilled.
  14. Serve with whipped topping and enjoy.
Recipe Notes

Low cost.

Adapted from a combination of my pumpkin pie recipe and and internet recipe.

Mexican Churros
Mexican Churros
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These sound wonderful, and appears to be very easy and straightforward. On my to cook list.
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Mexican Churros
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These sound wonderful, and appears to be very easy and straightforward. On my to cook list.
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Ingredients
Servings: churros
Instructions
  1. Heat about 2-3 inches of cooking oil in a large pot to 180 - 190 C (350 - 375 F).
  2. While the oil is heating, use a large saucepan and add the water, butter, vanilla, and salt. When the butter has completely melted bring to a simmer then remove from heat and turn off the burner.
  3. Stir in the flour into the butter mixture, add the eggs one at a time and mix well to fully incorporate the eggs into the batter. The batter will be thick, like peanut butter.
  4. When the oil is hot, spoon the mixture into a pastry bag fitted with a large star or round tip. The star tip will give nice edges that crisp up but it not required.
  5. Pipe some batter directly into the hot oil to make a long piece almost as wide as the pot, then cut the batter from the tip with a pair of shears. Do this 3-4 times but do not over crowd the pot.
  6. The batter will puff up as it cooks, cook for just 2-4 minutes, turning once, until golden brown on both sides. Remove to paper towels to drain. Repeat for the rest of the batter.
  7. Allow all the churros to cool until you can handle them. Place the sugar and cinnamon in a large zip lock bag and add a few churros to the bag, zip the bag and gently shake to coat them with the sugar mixture.
  8. Serve as is or with whipped cream, chocolate sauce, or caramel sauce. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Rice Pudding
Rice Pudding
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Sounds good, I have not had rice pudding in 12+ years. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Rice Pudding
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Sounds good, I have not had rice pudding in 12+ years. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the cooked rice to a saucepan plus 1 1/2 cups milk, sugar, and salt. Cook on medium heat for 15 to 20 minutes until thick and creamy.
  2. Stir in remaining milk and raisins, and slowly stir in the egg, stirring constantly. Cook for 2 more minutes.
  3. Remove from heat and stir in the butter, vanilla, cinnamon, and nutmeg. Spoon into serving bowls and sprinkle with just a tiny pinch of cinnamon. Can be served warm or cold.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Red Velvet Cake
Red Velvet Cake
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This was a new cake for me, and it is delicious. I used the shortcuts for the cake mix, buttermilk, and frosting. I made this on 14 Feb 2018, and it is delicious. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-35 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-35 minutes
Red Velvet Cake
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This was a new cake for me, and it is delicious. I used the shortcuts for the cake mix, buttermilk, and frosting. I made this on 14 Feb 2018, and it is delicious. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-35 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Grease and flour two 8 inch rounds spring form pans.
  2. Add the cake mix to mixing bowl, add the butter and work that into the flour. Crack the eggs into another bowl and whisk then pour the eggs into the flour and mix to combine. Slowly add the milk and mix just until the cake batter comes together, do not over work the batter or the result will not be a light and fluffy cake.
  3. Now add the cocoa powder and mix that in.
  4. Then mix in the bottle of red food coloring.
  5. Pour the batter equally into the two pans.
  6. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place the pans on a wire rack to cool for 10 minutes. After 10 minutes, remove the outer spring form and let the cakes completely cool.
  7. When the cakes are completely cool, use your favorite frosting to frost them or do as I did and use the buttercream shortcut.
  8. Slice and enjoy.
Recipe Notes

Low cost.

Shortcuts: Yellow Cake Mix, Buttermilk, Buttercream Frosting.

Adapted from many internet recipes.

Oreo Crust Cheesecake
Oreo Crust Cheesecake
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This is adapted from two recipes I found, but for the crust, feel free to use a store bought crust, oreo or graham cracker. I made this on 2 Feb 2018, easy and excellent flavor.
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Oreo Crust Cheesecake
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This is adapted from two recipes I found, but for the crust, feel free to use a store bought crust, oreo or graham cracker. I made this on 2 Feb 2018, easy and excellent flavor.
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Ingredients
For the Crust
For the Filling
Servings: cheesecake
Instructions
For the Crust
  1. Add the whole Oreo cookies, filling and all to a blender or food processor and process to make crumbs, or for old school, just place in a zip lock bag but do seal and crush with a rolling pin to a good fine consistency.
  2. Place the crumbs in a bowl and pour in the melted butter and mix to coat all the crumbs with the butter.
  3. Pour the breadcrumb mixture into your pie dish, firmly press it down firmly on the bottom and sides of the dish, I used a smooth flat bottomed bowl to help with this.
For the Filling
  1. Preheat your oven to 180 C (350 C).
  2. With the room temperature, add the sugar, eggs, and vanilla. Mix until smooth with an electric mixer. Now I don't own an electric mixer, so I had to improvise just a bit. I used a potato masher to to get the cream cheese broken down and softened up with the eggs, once soft, I used a whisk to make a smooth batter. (People have been making cheesecakes before electric mixers and Kitchenaid appliances.)
  3. Pour the batter into the prepared crust and smooth it out evenly.
  4. Place on the pie dish on a baking sheet and place in the oven and bake for 30 minutes. I checked it at 30 minutes and it was quite loose (jiggly) in the center so I continued for another 10 minutes. At the 40 minute mark, a solid cheesecake. Remove from the oven and place the dish on a rack to cool completely, then cover and refrigerate until use.
  5. First piece removed, the piece fell apart in places as I did not have the cookie crumbs evenly layered.
Recipe Notes

The Cream cheese will cost about 240 Baht for 2 250 gram packages. For 8 servings, this is about 89 cents per serving. Good value overall.

Variants: 1. Serve topped with a fruit filling such as blueberry, cherry, strawberry, etc. 2. Melt a bar of chocolate and mix that in before baking.

Adapted from several internet recipes.

Slow Cooker Peanut Clusters
Slow Cooker Peanut Clusters
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Been a long time since I had peanut clusters, I need to change that. Makro in the city has a large baking supply section so I am making a list to pick up these ingredients. On my to make list.
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Slow Cooker Peanut Clusters
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Been a long time since I had peanut clusters, I need to change that. Makro in the city has a large baking supply section so I am making a list to pick up these ingredients. On my to make list.
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Ingredients
Servings: 1 Tbsp candies
Instructions
  1. Layer the ingredients in your slow in the order listed, except the sprinkles. Set the cooker to Low setting and cover, cook for 1 hour with no stirring.
  2. After the first hour, give the mixture a good stir to combine everything. Continue to cook on Low for another hour, giving a quick stir about every 15 to 20 minutes.
  3. Roll out a big sheet of parchment paper on your counter. At the end of the 2 hour mark, turn the cooker off and give the mixture another good stir.
  4. Use a 1 tablespoon scoop, like a small ice cream scoop and scoop out the mixture placing each scoop onto the parchment, allow some space between each cluster.
  5. Sprinkle with candy sprinkles if desired. Allow to cool completely. Enjoy.
Recipe Notes

I will price this once I obtain all the ingredients, for now I will say low cost.

Adapted from an internet recipe.

Peanut Butter Cookies II
Peanut Butter Cookies II
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This is a no flour and a 3 ingredient recipe. I am going to make these real soon.
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Peanut Butter Cookies II
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This is a no flour and a 3 ingredient recipe. I am going to make these real soon.
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 cup peanut butter honey roasted if you have that
  • 1 cup sugar or 1/2 cup sugar + 1/2 cup brown sugar packed
  • 1 egg chicken or duck
Servings: cookies
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, mix together everything until well combined. Place a few tablespoons of additional sugar in a separate small bowl.
  3. Drop by tablespoons onto the parchment. Dip a fork into the bowl with the sugar and press each cookie down, dipping the fork in the sugar for each cookie.
  4. Bake for 10-12 minutes, aim is just until golden brown around the edges. Remove from the oven and let the sheet cool for 5 minutes, then remove the cookies to a rack to cool.
  5. Enjoy.
Recipe Notes

Low cost.

Variants: 1. Mix in chocolate chips. 2. To make peanut blossoms, place a Hershey's kiss on top of each cookie right when they come out of the oven.

Adapted from an internet recipe.

Basic Applesauce (Slow Cooker)
Basic Applesauce (Slow Cooker)
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I have never made applesauce before so I researched and found this, basically peeled, cored, and sliced apples and cooked with a bit of water, and if desired, sugar and salt as well. I made this on 14 Dec 2017, and wow is this better than from a jar, which is not available here. I have changed this up to a slow cooker recipe, which is perfect for the controlled heat.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Basic Applesauce (Slow Cooker)
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Rating: 5
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I have never made applesauce before so I researched and found this, basically peeled, cored, and sliced apples and cooked with a bit of water, and if desired, sugar and salt as well. I made this on 14 Dec 2017, and wow is this better than from a jar, which is not available here. I have changed this up to a slow cooker recipe, which is perfect for the controlled heat.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water and a pinch of salt to your slow cooker and set to High setting.
  2. Peel, core, cut the apples in quarters, and slice. Put the apple slices in the slow cooker.
  3. Cover and cook until the apples are soft. Stir about every 15 minutes, after 30 to 45 minutes, mash with a potato masher. Add sugar if desired depending on how sweet you would like this. Cook to melt the sugar in and cook down to a sauce.
  4. Cook for another 30 minutes on Low setting, and you have the best tasting applesauce ever. Serve as a dessert or use as an ingredient in baking.
Recipe Notes

Low cost, and easy.

Adapted from an internet recipe.

Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies
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Sounds really good, and easy with minimal ingredients. On my to cook list.
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Peanut Butter Sandwich Cookies
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Sounds really good, and easy with minimal ingredients. On my to cook list.
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Ingredients
For the Cookies
For the Filling
Servings: sandwich cookies
Instructions
  1. Preheat your oven to 180 C. Line a baking sheet with parchment paper.
  2. In a mixing bowl, add the sugar and egg and mix until creamy using an electric mixer. Add the peanut butter and mix together well.
  3. Form 1 inch balls of dough, a small ice cream scoop would be ideal, or just use two spoons. Place on the parchment paper, goal is 12 balls.
  4. Slightly flatten each ball with the back of a fork, then again at a 90 degree angle to make the crisscross pattern.
  5. Bake for 12 minutes, remove and let cool for 1-2 minutes on the sheet.
  6. Make the filling by adding the butter and peanut butter to a mixing bowl and beat with a electric mixer until smooth, slowly add in the powdered sugar and beat until smooth. Mix in the milk 1 tablespoon at a time to achieve the desired consistency.
  7. Spread a tablespoon of filling on the bottom side of a cookie, top with another cookie, bottom side on the filling. Repeat for the remaining cookies, serve.
Recipe Notes

Low cost.

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