Sunday, November 7, 2010

Pumpkin Pie (using carving pumpkin) and Italian Bread

Made 2 pumpkin pies (one with crust and one without)...Andrew loved the crustless pie!

Pumpkin Pie (using a carving pumpkin)
***Please Note: This pumpkin pie recipe uses pumpkin puree from a regular carving pumpkin NOT a pie pumpkin--there is a difference***

1 cup sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
3 cups pumpkin puree
18 oz evaporated milk (I used half as non-fat and half as regular)

1. Preheat oven to 425 degrees.
2. Mix all ingredients together. Then pour into a pie crust. It will be liquidy but it will firm up in the oven. Bake 15 minutes.
3. Turn oven down to 350 degrees and bake 45-60 minutes longer, until a clean knife inserted into the center comes out clean.
4. Let pie cool and then enjoy!

Yields: 9-inch pie and a smaller crustless pie

Homemade Italian bread....yum!!!

Italian Bread

1 envelope active dry yeast
3/4 cup lukewarm water
2 cups all-purpose flour, plus extra for dusting
1/4 cup whole-wheat flour
1 1/2 teaspoons salt
1 teaspoon cornmeal

1. In a small bowl, sprinkle the yeast over 1/4 cup of the water. Let stand until foamy, about 5 minutes.
2. In a food processor, combine the all-purpose flour, whole-wheat flour and salt. With the machine running, scrape the yeast mixture and the remaining 1/2 cup water through the feed tube until the dough just forms a ball. Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in volume, 40-50 minutes.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; form into a 12 x 16-inch rectangle. Fold into thirds, lengthwise and pinch the seams to seal, forming into a 12-inch tapered oval loaf.
5. Spray a baking sheet with nonstick spray; sprinkle the cornmeal in a 12-inch strip down the center. Place the loaf on the baking sheet; cover loosely with plastic wrap and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes.
6. Dust the loaf with about 1 teaspoon flour; with a sharp knife, cut 2-3 slashes into the top. Place in the upper third of a cold oven; set the oven to 400 degrees. Bake about 20 minutes; reduce the oven temperature to 350 degrees. Bake until the loaf sounds hollow when tapped on the bottom, 25-30 minutes longer. Remove from the baking sheet and cool completely on a rack.

Serves 12 (1/12 loaf = 2 WW pts)
Source: Weight Watchers New Complete Cookbook

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