Deserts For Thanksgiving

Colonial Pumpkin Pie

Pumpkin was considered "fit only for peasants" by Europe. But, early colonists soon

overcame their prejudice, and pumpkin became almost a daily staple in the New

World. Pumpkin was sometimes the difference between survival and starvation

Recipe:2 cups mashed cooked Pumpkin (or 16oz canned Pumpkin)InstructionsPreheat oven to 425°F. Whisk pumpkin, eggs, spices and

salt in medium bowl until smooth. Pour into crust. Bake

15 minutes.

3/4 cup of sugar

2 teaspoons of ground cinnamon

3/4 teaspoon of ground nutmeg

1/4 teaspoon of ground cloves

3 eggs lightly beaten

1 cup of cream (or 1 can of condensed milk)

1 unbaked 9 inch pie shell

Reduce oven temperature to 350°F and continue baking

35 to 40 minutes or until knife inserted 1 inch from crust

comes out clean. Cool. Garnish as desired. Store leftovers

covered in refrigerator.

Sweet Potato Pie

Everybody loves sweet potato pie; Especially, the people in New Amsterdam.

Sweet potatoes were easy to grow and stored well through the winter months.

INGREDIENTS1 pound sweet potatoDIRECTIONSBoil sweet potato whole in skin for 40 to 50 minutes, or

until soft when poked with a fork. Run cold water over the

sweet potato, and peel the skin.

1/2 cup milk

1/2 cup butter, softened

1 cup white sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1.25 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

Cube sweet potato in a bowl. Add butter, and mix well with

mixer. Stir in sugar, milk, eggs, nutmeg, vanilla and

cinnamon. Beat on medium speed until mixture is smooth.

Pour filling into an unbaked pie crust.

Bake at 350 degrees F for 60 minutes, or until knife

inserted in center comes out clean. Pie will puff up like a

soufflé, and then will sink down as it cools.

Serve warm.

Shoofly Pie

Shoofly Pie is probably the most famous Dutch Pennsylvanian recipe.

Recipe:1.5 cups all-purpose flourInstructionsThoroughly stir together the flour, sugar, ¼ baking soda.

Cut in butter until mixture is crumbly. In a separate

bowl, stir together molasses, hot water and ¼ teaspoon

baking soda. Pour 1/3 of the molasses mixture into the

pastry shell. Sprinkle with 1/3 of the flour mixture. Bake

at 375 for 45 minutes. Cool and serve.

.5 cup sugar

.25 teaspoon baking soda

.25 cup butter

.5 cup light molasses

.5 cup hot water

.25 teaspoon baking soda

1 unbaked 8-inch pie shell

Apple Pandowdy

Deep Dish Apple Pie was a favorite in the new world. As American as Apple Pie.

Traditionally the crust was broken up and stured in with the pie filling when served

Recipe:Pastry for 2 crust 9 inch pieInstructionsCore, peel and slice apples. Mix together the nutmeg,

cinnamon, molasses, sugar, salt and apple slices. Add 3

tablespoons of melted butter and 1/4 cup of water. Mix

well and let rest.

1/4 cup of butter

1/2 cup of sugar

1/2 teaspoon ground cinnamon

1/3 teaspoon ground nutmeg

12 sliced peeled apples

1/2 cup of molasses

1/4 cup of water

1 stick of butter

1/2 teaspoon of Salt

The pastry should be rolled out into a 12 x 12 sheet

brushed with butter and then folded in half and roll out

again. Brush with more butter and repeat folding and

rolling. Chill and let rest in refrigerator for 10 minutes.

This makes the pastry very crusty and flaky.

Place the apple mixture in a deep 10 inch pie dish that is

at least 2 inches deep. Place pastry over the top and tuck

in the edges between the mixture and the sides of the

dish. Bake at 425F for 10 minutes. Remove the pie and

cut the crust and mix in with the apples slightly. Return

pie to oven for 15 minutes more. Serve warm