Tuesday, November 24, 2009

Gramps' Pumpkin Pie

A visit to Grammie and Gramps' house in Kane, PA for the holidays was always accompanied by Gramps' family-famous pumpkin pie. He actually did that part of the cooking, which was one of his very few specialties (along with his daily oatmeal-to put hair on your chest.)

Tip: use pre-made Pillsbury crust flour a little before putting in the pie pan and cover the edges of your crust with tin foil (cut a longer sheet into long thirds), you can remove for last 5 or 10 minutes, it will keep the crust from getting too brown. It will make several pies with a little "pumpkin juice" left over- which everyone in our family fights for.

Pumpkin Pie


1 large can of pumpkin
3 eggs beaten lightly
1 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
2 cups scalded milk

Except for the pumpkin can, triple all the ingredients... this third of the recipe works for the smaller can of pumpkin but somehow is never a good as the big batch.

Bake for 40 minutes at 400 degrees.

Cope's Corn P-A Style

Growing up in Pennsylvania, this dish was always a staple at Thanksgiving and Christmas for us. I've adopted it and kept it going in Chicago, even being able to find Cope's brand corn occasionally. Love this stuff!

TIP? Mom always cooked it in another flat pan full in an inch or two of water to help even the cooking and added crackers on top...

Cope's Corn

Baked Corn Supreme

1 15 oz can Cope’s corn, drain liquid***
1 tbsp sugar
1 cup scalded milk
2 eggs, well beaten
1 tsp Salt
1/4 tsp Pepper
1 tbsp Butter
2 tbsp crackers to top

Combine all ingredients. Bake in buttered baking dish for 40 minutes at 400 degrees.

Serves 4 – 6

***Note: Dried corn may be used in this recipe as follows:Grind contents of package (7.5 oz), in a blender or food chopper, add 5 cups cold milk, 3 ½ Tbsp butter or margarine, 2 tsp salt (optional), 3 Tbsp sugar, and 4 well beaten eggs. Mix thoroughly. Bake in buttered 2 qt casserole for 60 mins in 375 degrees F preheated oven.

Sabrina's Sweet Potatoes

I don't like sweet potatoes and we never had them growing up for holiday dinners but many friends who I was cooking Thanksgiving dinner for would talk about how they loved sweet potatoes as part of their Turkey Day dinner growing up. I just didn't make them. But, when a former co-worker, Sabrina, swore by this recipe... her family, she said, fought over it... I thought I'd give it a try. Not only did I love it but she was right- it was a big hit and now it graces all my holiday tables and is always requested by my friends. Thanks Sabrina!

Sabrina's Sweet Potato Souffle


2 cups mashed sweet potatoes (29 oz can or 2 15 oz cans)
3/4 stick of butter
2 eggs
1/2 cup milk
1 1/4 cup sugar
1/2 tsp Cinnamon


1/2 cup flour
1/2 stick butter
1/2 cup brown sugar
1/2 cup chopped pecans

Blend the first 6 ingredients and and pour into a casserole. (Can prepare the day before and cover leaving it in the fridge). Bake at 400 degrees for 20 minutes

Crumble the topping ingredients together. After the 20 minutes, remove the casserole from oven and sprinkle topping over top. Return to oven and bake and additional 10 minutes or until set.