Holiday Baking

I have had a crazy-town banana-pants week, with all three book groups meeting and four articles to turn in. Thus, no posts last week. I am emerging from under my rock, though.

One of the articles is up at Simple Good and Tasty, on L.C. Finn’s flavor extracts, which I used to make Pumpkin Spice Muffins and Anise Biscotti.


I will use this excuse to repost the easiest Pumpkin Pie recipe which I will be making tomorrow:

Impossible Pumpkin Pie–no crust needed!

1 15-oz. can pumpkin
1 1/2 c. milk, or 1 13-oz. can evaporated milk
1/2 c. biscuit/pancake mix or 1/2 c. flour plus 3/4 tsp. baking powder
1 c. sugar
2 Tbl. butter, melted then cooled
2 large eggs, beaten
1 tsp. cinnamon or 1/2 tsp. cinnamon extract
1 tsp. ground ginger or 1/2 tsp. ginger extract
1/4 tsp. ground cardamom, or 1/8 tsp. cardamom extract
1/2 tsp. salt

Preheat oven to 350F. Grease a 9-inch glass or Pyrex pie plate.

Place all ingredients in blender; blend for 2 minutes. Pour mixture into pie plate and bake for about an hour, or till center is set and tester comes out clean. Cool. Serve with vanilla or ginger or cinnamon or cardamom or maple whipped cream.

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