Init ang topic sa pikas lambo ug si Padre pa ang TBN by night murag di maghuman ang lalis. Mangaon sa ta aron mabugnawan ang utok virtual ra nuon ni.
Ting pumpkin na diri so instead nga i halad halad ang pumpkin akong giluto kay kabalo mo last year naay pumpkin shortage diri dugay ra ko segi pinaabot ug pumpkin in can kay whole year man unta ni naay display sa store pero wala gyud mao this year naniguro ko ug lapwa ug pumkin akong i freeze ang uban for future use.Wala man tay pumpkin sa atua pero kabalo mo ang kalabasa lami nga alternatives sa pumpkin pie kay atong kalabasa murag taste sa butter squash. Dia ra ang pumpkin pie akong hinimo this week ug ubang pagkaon.
Making flakey crust
Ingredients
1.5 cups flour (about 6 ounces by weight) - plain flour, not self-rising.
2 tablespoons sugar
1/2 teaspoon salt (optional)
1/6 cup shortening mantika sa baboy ang lami kay makaadd ug flavor sa crust Here's a useful conversion: 1/6 cup = 2 tablespoons + 2 teaspoons
1/3 cup COLD butter
1/4 cup cold water
Mix the flour, sugar and shortening first. About 15 seconds in a food processor is by far the best way, since it is fast and the ingredients don't warm up much. Don't make it too smooth or uniform. Little pea sized granules makes a flaky crust.
Then sprinkle in the water, just enough water to make it hold together; a good dough consistency. A pastry blender (see photo) works very well to mix, but some people prefer a few seconds in a food processor instead. Just mix it enough to make it into pieces that hold together about the size of a pea. We don't want to overmix it!
Roll out the dough. Knead aron dili mopilit dapat magsprinkle ug flour or akong gibuhat kay gihaponan nako ug clear plastic wrap pag knead sa dough smooth kaayo ang agi.
Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
It's now read for you to add the pie ingredients and pop in the oven!
Ingredients sa Pie Filling
1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
1.5 cans (12oz each) of evaporated milk (I use the nonfat version) (note for those in France: evaporated milk in France is called "lait concentre'"; "lait evapore'" is powder)
1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
Mix well using a hand blender or mixer.
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
Haona then cool the pie.
And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
garden salad mao ni fall veggies sa akong garden
gauna una ug tangka akong unica ija Melissa
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