Grace’s Lemon Cranberry Scones

Grace’s Cranberry Citrus GF Scones

Almost as good as the original version made with wheat and much simpler to get on the pan when they are dropped as opposed to being cut. Definitely a delight with a cup of tea or coffee!

  • 2 1/4  cups GF bread flour* 
  • 1/2  cup potato starch 
  • 1  tsp xanthan gum 
  • 1  Tbsp GF baking powder 
  • 1/2  tsp baking soda 
  • 3/4  cup white sugar 
  • 1/2  tsp salt 
  • 1  tsp lemon or orange peel, grated (optional) 
  • 1/3  cup butter (3/4 inch of 1 lb) or margarine 
  • 3  eggs, reserving 1 yolk for the top 
  • enough buttermilk or sour milk to measure 1 1/4 cup with eggs 
  • 1/2  cup dried cranberries (optional) 
  • coarse sugar for topping if desired

Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.

Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.

Stir in lemon zest to coat with flour.

Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.

Add cranberries and continue to stir until dry ingredients are incorporated and cranberries are evenly distributed.

Drop biscuits onto parchment lined baking pan and brush with reserved egg yolk and sprinkle with coarse sugar if you like.

Place on baking sheet and bake in a 425°F oven for about 12 – 15 minutes until the scones are nicely browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits


Corn Pudding

Corn Pudding

Many recipes for corn pudding use Cream Style Corn that contains modified corn starch which I avoid on my gluten-free diet. At first I tried to make my own “cream style” corn but that was a lot of extra work so when I found this recipe using fresh or frozen corn in the “Barefoot Contessa Family Style” cookbook I stuck with it. I used milk instead of light cream and cut the recipe in half so it is suitable for a smaller family so do not hesitate to double this recipe if you are sharing with a crowd. I do not always have ricotta in the fridge so I have substituted cream cheese or cottage cheese and was pleased with the result.

1/4 cup butter

1/2 cup onion, chopped

2 1/2  cups frozen corn  (or fresh)

1/2  pkg (250 g) cream cheese or 1/2 cup ricotta 

1/4  cup cornmeal 

2  eggs

3/4  cup milk, may use some cream if you like 

1  tsp white sugar 

1  tsp salt 

1/4  tsp black pepper 

1  Tbsp fresh basil or chives (optional) 

1/4 cup grated old Cheddar plus some to sprinkle on top

  • Melt butter in a frying pan over medium heat, add onion and cook for several minutes, until soft.
  • Add corn and continue to cook for a few more minutes and let cool slightly.
  • Beat cream cheese with corn meal until soft then beat in eggs one at a time, then milk, sugar, salt and pepper.
  • Stir in basil, if using, and cheese. Pour into a greased casserole dish, sprinkle a little more cheese on top and bake at 375°F for 40 – 50 minutes until top begins to brown and a knife inserted in the centre comes out clean. Serves 5-6

If you are able to use a can of creamed corn it is even easier to make a kid friendly corn pudding that is in the oven in no time….

Claudia’s Corn Pudding

1 can (14 oz) creamed corn

1 can (14 oz) corn Niblets, drained or 2 cups frozen corn

1 cup milk

1/2 cup butter or margarine, melted

3/4 cup corn meal

  • Stir both corns, milk, butter and corn meal together in a buttered 2 quart covered casserole dish.
  • Bake for 1 hour at 350 °F with the lid on then remove lid and continue baking until set, about 15 minutes.

Cooking with Kids – Cupcakes & Quesadillas

Making Cupcakes

I was thrilled to hear from one friend that over the March break they had challenged their children to select a recipe from my cookbook, Anne’s Favourite’s, then make a shopping list and finally prepare it for the family. I try to organize the ingredients and instructions carefully so they can be followed by novice cooks and following a recipe together provides numerous opportunities for learning, reading, fractions and food science. Talk about where ingredients come from and how they work together to create something completely new.

For my February article in the Rural Voice I wrote about fun in the kitchen for Family Day and as families are spending time isolated in their homes I thought I would share some of those ideas for baking with you here (updated slightly for the occasion).

Family Day Fun in the Kitchen

When Social distancing keeps you inside, at home with your family, use the opportunity to share some fun in the kitchen. I am always surprised at how much young people like to participate in the magic of food preparation. Introduce them to a variety of foods in their original form and let them help to transform them into meals and snacks to enjoy together. Cracking eggs for breakfast, peeling cucumber or carrots for lunch gives them new interest in that food. Something as simple as peeling and deconstructing a pomegranate can be an activity for little hands resulting in a wealth of delicious and nutritious seeds to eat alone or add to salad or whatever you please.


Homemade applesauce is a simple way to get even the youngest children involved in the kitchen. I put a bowl of water on a low table and a container of apples to be washed with a cloth to soak up the water underneath and let the little ones wash the apples before I cut them into the bowl to microwave. We leave the skins on and later help them to turn the handle on the food mill to make applesauce. If you do not have a food mill get them to peel the apples with a vegetable peeler before you cut them into the bowl to cook. When they are soft your helpers can do some mashing. Enjoy this delicious treat on its own  or take a cup and make a batch of applesauce muffins.

George Mixing

Applesauce Cranberry Muffins

Apples and cranberries are always good together. Sometimes I use a little leftover cranberry sauce in place of some of the applesauce. These muffins are a little sweeter and more like cupcakes so kids enjoy them.

  • 1 cup whole wheat flour *
  • 1/2  cup all purpose flour *
  • 2 Tbsp hemp seed or ground flax seed (optional)
  • 2/3  cup white sugar
  • 1  tsp baking powder
  • 1  tsp baking soda
  • 1/2  tsp salt
  • 1 1/2  tsp cinnamon
  • 1 cup fresh or frozen cranberries, chopped or 1/2 cup raisins or dried cranberries
  • 2  eggs
  • 1/3  cup canola oil
  • 1/3  cup yogurt  or sour cream
  • 2/3  cup applesauce

*You may replace both flours with 1 ½ cups of gluten-free all purpose flour and 1 tsp of xanthan gum

  1. Mix both flours, flax or hemp, sugar, baking powder, baking soda, salt, cinnamon and xanthan gum if using.
  2. Stir in eggs, oil, yogurt and applesauce until blended.
  3. Add cranberries and mix until incorporated.
  4. These muffins are a little runnier than most so do not be alarmed.
  5. Fill paper-lined muffin pans using a 1/4 cup measure or a 2 1/4 ounce scoop or use a 1 ounce scoop and fill mini muffin pans. Makes 3- 4 dozen small ones.
  6. Bake at 365°F for about 20 minutes for the minis and 28 – 30 minutes for the regular ones. Muffins are done when springs back when lightly touched.

Makes 11 -12  muffins

 Chocolate Zucchini Cupcakes

Every occasion becomes special when you add some pretty cupcakes. These are probably my most requested contribution to family parties and group activities. I always have a package of grated and measured zucchini in the freezer from the summer abundance but if you do not there is usually fresh zucchini at the store throughout the winter. This popular cake adapts without much trouble to a gluten-free version. Most people would not realize there was anything different.

  • 1/2  cup canola oil
  • 1/2  cup margarine
  • 1 3/4  cups white sugar
  • 3  eggs
  • 2  tsp vanilla extract
  • 2 1/2  cups GF all purpose flour  (can substitute regular flour and omit the xanthan gum)*
  • 1 1/2  tsp xanthan gum *
  • 1/2  tsp GF baking powder
  • 2  tsp baking soda
  • 1/2  cup cocoa powder
  • 1/2  cup sour milk, buttermilk or yogurt
  • 2  cups grated zucchini, unpeeled (may use frozen)
  • 1/4  cup chocolate chips

*you may substitute regular all purpose flour for the gluten-free and omit the xanthan gum

  1. Sift flour with xanthan gum, GF baking powder, baking soda and cocoa powder.
  2. Beat oil, margarine, sugar, eggs and vanilla until light.
  3. Mix in sifted flour mixture alternately with the sour milk, beating after each addition.
  4. Stir in zucchini and chocolate chips until evenly distributed.
  5. Fill paper lined muffin pans ¾ full using a scoop or ¼ cup measuring cup. You may also use a greased and floured 9 x 13 inch pan or two 8 inch round layers.
  6. Bake at 350°F for about 30 minutes for cupcakes and 35 – 45 minutes for cakes.
  7. Cake is done when it springs back when lightly touched and is beginning to pull away from the sides of the pan.

Easter Cupcakes

The internet has hundreds of ideas for decorating cupcakes so have a look at the incredible creativity shared there. You can simply pipe or spread a nest of icing on top and fill it with a few mini eggs or you can use some marshmallows to make bunnies  or sheep. Have fun! If you do not have piping bags for detail use a ziplock sandwich bag and cut the corner to make your own piping bag. Use raisins and nuts if you do not have the candy decorations. Ask your children for ideas, you might be amazed by how creative they are. We had some fun frosting cupcakes with rainbow colours mixing 3 pastels colours in the same piping bag and letting them come out in a swirl.

Butter Frosting

This butter frosting is based on the bakery fluffy white frosting we used for our slab cakes except I have substituted butter for most of the shortening. It has a lovely flavour and is very stable at room temperature. It can be easily tinted to your favourite colour for special occasions.

  • 1/2  cup butter, softened
  • 1/8  cup non-hydrogenated shortening or more butter
  • 4  cups icing sugar
  • 2  Tbsp corn syrup
  • 2  tsp vanilla
  • pinch of salt
  • 1/4 cup water or milk, as needed to desired consistency
  1.  Beat butter and shortening with half the icing sugar until light.
  2.  Add corn syrup and vanilla and beat until incorporated.
  3. Slowly beat in remaining icing sugar, adding a little of the water if it becomes too stiff for the mixer.
  4. Add remaining water a little at a time as needed and continue to beat for at least 5 minutes until light and fluffy.
  5. At the bakery we beat this frosting for a full 10 minutes.



 For lunch or snack or dinner these are quick and versatile and kids of all ages love them. This was a favourite item for cooking lessons with Cubs. They were amazed that they could make something like this with just the help of an adult to put it in the oven. It used to be difficult to find nice fresh, soft corn tortillas that did not contain any wheat but they are becoming  more readily available in the grocery store so these are making a comeback at our house!

  • 4 – 8 inch soft tortillas (corn tortillas for gluten-free)
  • 2 cups shredded Cheddar, mozzarella or other cheese
  • 4 slices bacon, cooked
  • Garnish with chopped green onions if you have them
  • Accompaniments: sour cream, salsa and guacamole
  1. Cover 2 tortillas with cheese.
  2. Crumble bacon over top.
  3. Place remaining tortillas on top and press lightly.
  4. Bake in 375°F oven for about 5 minutes until the cheese is melted and tortillas are starting to brown.
  5. Cut in quarters and serve with sour cream, salsa and guacamole.

Serves 2 – 3

 Variation: Chicken Quesadillas

Substitute about 1 cup cooked, shredded chicken for the bacon. Toss chicken with 1 Tbsp BBQ sauce before adding to quesadilla.


Let your kids help you make some homemade guacamole. This is a pretty basic, but balanced, guacamole recipe that I got from my sister. When we make a little guacamole to go with nachos or quesadillas for the kids we will omit the jalapeno pepper. Since we also have some that are not fond of tomatoes we even make it without the tomato ….  so sometimes we just have mashed avocado with a little lime and salt and pepper to accompany our Mexican inspired meals and this is just fine!

If you have leftover cooked peas you can mash them right in to use them up and boost the protein value.

  • 1  ripe avocado, flesh removed and diced
  • 2  tsp fresh lime juice (lemon will also work)
  • 1  clove garlic, crushed
  • 1 – 2  Tbsp red onion or 2 green onions, chopped
  • 1 Jalapeño pepper, finely chopped without seeds
  • 1/3 cup fresh tomato, seeded and finely diced
  • 1 Tbsp fresh coriander, chopped or 1/2 tsp dry (optional)
  • 1/2 tsp salt, or to taste
  1. Mash pulp from avocado with lime juice immediately because avocado turns brown quickly.
  2.  Add garlic, onion, pepper, tomatoes, coriander and salt.
  3.  Adjust salt if needed.
  4. Serve with quesadillas or raw vegetables or tortilla chips.







Gluten-free Pastry


Gluten-Free Pastry

I was so thrilled when I realized I could enjoy my favourite pies without wheat flour! I never thought about adapting my regular pastry recipe until I saw Jenn Croft, from Creative Choices in Owen Sound, demonstrate pie dough using her recipe. When I tried it at home with the all purpose flour mix I developed and the basic recipe from Anne’s Favourites I was delighted with the results and have made dozens of pies since then and maybe tweaked the recipe just a little. I have also found out what works and what does not work as well. Double crust pies are not always successful so I found I have just used pastry cutouts on top of the pie instead of a full crust. I am not sure why since I have not bothered trying to hard to correct this. I can live with Dutch apple instead of a two crust apple pie. Custard pies in a baked pie shell are fantastic. I would serve a piece of coconut cream pie in a GF crust to a regular crowd and not apologize. It is still great! Pumpkin and pecan pie also. For pies that traditionally are made with a lattice top I cut out heart or star shapes with the pastry, put them around the edges of the pie and sprinkle with some sugar and bake.

Best GF Pastry
3 cups GF all purpose flour
1 1/2 tsp xanthan gum
3/4 tsp salt
1 Tbsp sugar
1/4 cup non-hydrogenated shortening, 2 oz or you may just use 1 cup of butter
3/4 cup butter or margarine, 6 oz
2 egg plus……
…….enough water to make 5/8 cup
1 Tbsp cider vinegar
1/4 cup almond or other nut flour (optional)

Sift flour, xanthan gum, sugar and salt into a bowl.
With a pastry blender or your clean hands mix shortening and butter into dry ingredients until the lumps are the size of peas or until there are no large chunks of fat.
Whisk together egg, water and vinegar and pour over dry mixture.
Blend in with a fork until all the flour is moistened and dough is forming.
I use my clean hands to finish gathering the dough together. This dough is very moist so you should not need to add more liquid.
Divide into 3 balls and flatten into discs. Dough may be refrigerated or frozen at this point.
Roll dough on a lightly floured piece of plastic wrap in a circle larger than the pie plate.
Place inverted pie plate over the dough and carefully lift plastic wrap, dough and pie plate, flipping quickly, and gently ease dough into plate. Remove plastic backing and finish pressing pastry into pie plate.
Seal any cracks or holes in crust and trim extra dough at edge of pie plate and flute as

Makes 2 – 10 inch or 3 – 8 inch pie shells or 22 tart shells
Anne’s Favourites


Oatmeal Raisin Cookies

Today is oatmeal cookie day so I thought what a great excuse for making a batch of cookies to take to work. Oatmeal Raisin Cookies 006

Oatmeal Chocolate Chip Cookies

This recipe came from the Canadian Kinette Cookbook which was an excellent collection of favourites from across Canada. I wish it were still in print. I feel less guilty about making cookies when there are a couple of cups of rolled oats to balance all the fat and sugar. We like these with both raisins and chocolate chips together.  If you do not need to make these gluten-free just substitute your regular flour and use half whole wheat if you have it and omit the xanthan gum.

1 cup margarine or butter

2 cups brown sugar, packed

2 eggs

1 tsp vanilla extract

2 1/4  cups all purpose GF flour

2  cups GF rolled oats, quick cooking

1 tsp xanthan gum

1  tsp baking soda

1/2  tsp baking powder

1  tsp cinnamon (optional)

2  cups raisins, chocolate chips, nuts or a mixture

  • Beat margarine with brown sugar until smooth.
  • Beat in eggs, one at a time, then vanilla.
  • Stir in both flours, rolled oats, baking soda, baking powder and cinnamon.
  • Stir in raisins, chips and/or nuts until evenly distributed.
  • Drop by dessert spoon or 7/8 oz scoop onto a greased cookie sheet and flatten slightly with the palm of your hand.
  • Bake at 350°F until lightly browned, about 10 – 12 minutes.

Makes 4 dozen cookies


Sweet and Sour Sausages

This is a great way to cook sausage for a crowd and kids love it! The recipe can be adapted to as many sausages as you need. I substituted the jam for half of the sugar because I found it too sweet and often I have a jar of jam that has been open long enough and I want to use up. You can still reduce the sugar in this recipe to suit your taste.


sweet & sour sausage

Sweet and Sour Sausage Click here for pdf file

In the slow cooker at lunch and ready to serve for dinner. Even better if you have a rice cooker to just turn on when you get home or program to start when you want!

8 garlic sausage, gluten-free
1 Tbsp butter
1 tsp oil                                                                                                                                                      1 large cooking onion or 1 large Spanish or sweet onion
1/2 cup dark brown sugar
1/2 cup peach jam or other sweet chutney or preserve of choice (optional)
1 1/2 cups ketchup
3 Tbsp cider vinegar
1 Tbsp GF Worcestershire sauce
2 tsp hot pepper sauce
1 1/2 tsp Dijon mustard or yellow mustard
Boil sausage for 5 minutes to remove some of the fat then cut into 1 or 2 inch pieces depending on the way you plan to serve the sausage. If you want to do these in the oven place them in an ovenproof dish now and heat, uncovered at 400°F. while you make the sauce.

Meanwhile cook onion in butter and oil until soft and yellow.
Stir brown sugar, ketchup, vinegar, Worcestershire sauce, pepper sauce and mustard into onions and simmer for 15 minutes. Pour sauce over sausages in the oven and continue to cook for 40 – 50 minutes until bubbling and thick or place sausage in slow cooker with sauce and cook on low for 4 to 5 hours .
Serves 6 -8

Salmon Edamame Salad

Edamame Salmon Salad

Salmon Edamame Salad

You will have to plan ahead and pick up a few of the ingredients for this salad but I think you will make it again and again once you have tried it. It is adapted from Michael Smith’s recipe with a few more options in the vegetables and seasonings since I had trouble getting everything the first time I made it. I recommend you buy a bag of frozen edamame beans since they will boost the protein and nutrient value of this dish and will go just as well in other summer salads or as a side with any dinner.  I bought a little squeezable pack of miso paste since I have a few Japanese recipes I use it in but if you don’t have it just make the dressing without it. It is delightfully delicious on a hot evening and the perfect meal to pair with fresh corn on the cob. I have cut the leftover corn from the cob and thrown it in with an avocado and cucumber to stretch the leftover salad into a lunch or second dinner.

8 – 12 oz cooked salmon fillet, see below

salt and pepper to taste

1 tsp butter and a splash of olive oil

2 cups arugula or your greens of choice

1 cup edamame beans, cooked and shelled

1 cup carrot, coarsely grated

1 sweet yellow or red pepper, sliced thinly

1 cup snow peas, sliced thinly (optional)

1 cup bean sprouts (optional)

1 cup cilantro leaves or 1/2 cup parsley leaves, chopped

2 green onions, sliced


1/4 cup vegetable oil

1 Tbsp sesame oil, toasted

2 Tbsp grated ginger*

2Tbsp rice wine vinegar

1 Tbsp miso paste (leave out if you do not have it)

1 tsp soy sauce

1 tsp honey

  • Michael Smith suggests keeping fresh ginger in the freezer and grating it as fresh and I find this works well.

Cook salmon according to directions below while preparing remaining ingredients.

Cook edamame beans according to package direction and set aside.

Prepare dressing by whisking the oils, ginger, vinegar, miso paste, soy sauce and honey until smooth.

Slice snow peas and sweet pepper and shred carrots.

Place arugula in a shallow bowl or large serving plate and sprinkle with edamame, snow peas, carrot, pepper, sprouts, cilantro and green onions. Break cooked salmon into large pieces with a fork and spread over all.

Drizzle with dressing and toss. Serve with some crusty bread or corn on the cob.

My Favourite Way to Cook Salmon Fillets

A long time ago I saw Ina Garten, on the Barefoot Contessa, cook salmon by searing the top side then flipping it and finishing it in a hot oven. I found I get almost perfect results every time so this has become my first choice for cooking salmon or trout. Even if I am doing it on the BBQ I like to start it in the frying pan and if the grill is on it’s a great excuse to season up some corn on the cob alongside.

Dry salmon fillet and season as desired with salt and pepper.

Heat frying pan that can be put in the oven (I use a cast iron pan) with a tsp of butter and a little oil to keep the butter from burning. When it just starts to smoke add seasoned salmon, skin side up and sear until browned and starting to turn pink about 1/3 of the way through, about 5 – 6 minutes.

Turn and place whole pan in the oven at 400°F or slide fillet carefully onto a piece of foil on a preheated BBQ and bake another 7 minutes until cooked through.

Serves 3 – 4

Salmon Edamame Salad Click here for printable pdf

Shrimp Quiche

Shrimp Quiche with Potato Crust

This shrimp quiche is a great excuse to celebrate spring or Mother’s Day with a brunch. Claudia always served this quiche in little tarts at her Christmas open house and those were spectacular but I had to quickly check her recipe to see if I got the same results and I did not have time for pastry and the extra time required to make individual tarts so I lined a pie plate with thinly sliced raw potato like I usually do for quiche and it was in the oven in no time and we had it for dinner with a salad. It was so delicious I wanted to tell everyone to add this to their favourites collection! I really cannot wait to make this again.

Claudia’s Shrimp Quiche

  • Pastry for 12 tarts or 9 inch pie plate*
  • 2  eggs
  • 1/2  cup mayonnaise
  • 1/3  cup milk
  • 1/4  tsp salt
  • 1/4  tsp dill weed
  • 4  oz cocktail shrimp, I use frozen
  • 1/4  cup shallots or onion, finely chopped
  • 1  cup shredded Swiss cheese


  1. Line tart shells or pie plate with pastry. * You may also peel and thinly slice or shave potatoes and overlap to line a buttered pan. I use a mandolin to shave the potatoes but I have also done it by hand.
  2. Whisk together eggs, mayonnaise, milk, salt and dill.
  3. If using frozen, cooked shrimp, thaw before use. Divide shrimp, onion and cheese between 12 tart shells and cover with egg mixture.
  4. Bake in a 375°F for 20 minutes for tarts, or 35 – 40 minutes for larger pie, until lightly browned and set and pastry is done.

Pumpkin Pie Coffee Cake

Pumpkin Coffee Cake


Pumpkin Pie Coffee Cake – Click here for PDF version

I was a little skeptical when I saw this recipe on Mary Younkin’s blog with actual pumpkin filling in the centre but I was amazed at how well it turned out. I love pumpkin pie and I love coffee cake and the two together are even better!

It is the best coffee cake I have made since I was diagnosed with Celiac Disease 5 years ago!

Prepare Cake Batter:

1/2         cup butter or margarine

3/4         cup white sugar

3             eggs

1             tsp vanilla

2             cups GF AP flour*

1             tsp xanthan gum

1             tsp baking powder

1             tsp baking soda

1/4         tsp salt

1             cup sour cream


2             cups pumpkin puree (15 oz)

3/4         cup brown sugar, packed

1             tsp cinnamon

1/2         tsp salt

1/2         tsp mace

1/2         tsp ginger

2             eggs

1/2         cup light cream or milk, scalded


1/3         cup butter,  melted

1             cup brown sugar, packed

2             tsp cinnamon

1             cup pecans, chopped

* I used 1 cup of my gluten-free AP flour and 1 cup GF bread

  • For the cake beat butter and sugar until light, then beat in eggs one at a time.
  • Sift or stir together flour, baking powder, baking soda and salt, then beat into with butter mixture.
  • Add sour cream and beat again until smooth.
  • Prepare filling in a separate bowl by mixing pumpkin, brown sugar, cinnamon, salt, mace, and ginger.
  • Add eggs, then scalded cream and whisk until smooth.
  • For the topping mix melted butter with brown sugar, cinnamon and pecans and set aside.
  • Pour a little more than half the batter into a greased 9 x 13 inch pan then spread pumpkin filling evenly over all. Spoon remaining batter as evenly as you can over the filling. Do not worry that there are spaces between the batter but get it as even as possible and sprinkle with the topping mixture.
  • Bake for 50 – 60 minutes at 325°F or until cake springs back when lightly touched, a tester comes out clean and cake is pulling away from the sides of the pan. Cool before serving.

Pumpkin Pie

Pumpkin PieThis is the perfect Thanksgiving dessert and so simple yet delicious. I got this recipe from my Aunt Marj who says it was off the pumpkin can and I have just changed it slightly to use fresh or frozen pumpkin purée and dark brown sugar. Made with homemade pumpkin purée (see below) and topped with sweetened whipped cream it is ranked at the top of our family favourite list. Luckily for me the filling is naturally gluten-free!

Pumpkin Pie  Click here for PDF version

9 inch unbaked GF pie shell

1  cup dark brown sugar, packed

1  tsp cinnamon

1/2  tsp salt

1/2  tsp mace

2  eggs

1 1/2  cups pumpkin purée, fresh (below) or canned

1 cup milk, scalded

  • Mix brown sugar, cinnamon, salt and mace.
  • Stir in eggs and pumpkin purée until smooth.
  • Add scalded milk and mix until mixture is uniform.
  • Pour into unbaked pie shell and carefully move to the oven without spilling.
  • Bake at 375°F for 20 minutes then reduce temperature to 325°F and continue baking for another 45 – 55 minutes or until centre is set. You may check for doneness by inserting a skewer or knife into the centre and it should come out clean but I look for a little cracking around the outside and no jiggling in the centre which means it is well done.
  • Cool and serve with Sweetened Whipped Cream.

Pumpkin Puree

I make my own pumpkin purée and it is just that much better when it is fresh!

Pie pumpkins should have dense, dark orange flesh.

2 – 4 pie pumpkins

  • Wash, cut and remove seeds from pumpkins.
  • Place in a roasting pan with a cover and bake at 400°F until pumpkin is hot, about 1/2 hour, then reduce heat to 350°F and continue baking several hours until pumpkin is soft and pulling away from the skin. You may also cook the pumpkin in the microwave but it does not develop quite as much flavour.
  • Let pumpkin cool then scrape out of shell and put flesh through a food mill or sieve.
  • Set in a strainer lined with cheesecloth or a porous, clean cloth and let drain for 1 hour, reserving the liquid drained for soups or rice. This step is very important to give you a purée that is the right density for recipes using canned pumpkin. It may be measured in the amounts you need for pies or muffins and can be frozen to use later.
  • It will keep in the refrigerator for about a week.