I missed one prime ingredient yesterday when I sent this recipe. I forgot the brown sugar! Please add 3/4 cup of packed brown sugar to your pie. I used a little less because that was all I had and it tasted good, but leaving it out all together would not be a good thing.

So sorry.

Easy Pumpkin Pie

Ingredients:

One 15 oz can of pumpkin; one 12 oz can of evaporated milk; 2 beaten eggs; 3/4 cup brown sugar; 1 tsp flour; 1/2 tsp salt; one TB of pumpkin pie seasoning (or substitute 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves). Mix all together and pour into 9″ deep dish pie shell.

Bake at 350 F for 55 to 60 minutes. Cool. Eat.

Pumpkin pies are easy to make, especially when you have all the ingredients AND USE THEM.

It dawned on me that I hadn’t added the brown sugar in the middle of the night. So sorry.

This is one reason I’ll never be writing a cookbook.

Copyright © 2020 by Susan Manzke, all rights reserved

I came across a can of pumpkin in my pantry and decided to make a pie. I even had most of the ingredients.

Easy Pumpkin Pie

Ingredients:

One 15 oz can of pumpkin; one 12 oz can of evaporated milk; 2 beaten eggs; 1 tsp flour; 1/2 tsp salt; one TB of pumpkin pie seasoning (or substitute 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves). Mix all together and pour into 9″ deep dish pie shell.

Bake at 350 F for 55 to 60 minutes. Cool. Eat.

My pie shell was shallow so I put the extra filling in a different oven-safe pan and baked it without a crust.

Some like to eat their pie with whipped cream, but since I didn’t have any, I had to force myself to eat it naked.

Pumpkin pies are easy to make, especially when you start with canned pumpkin. And whipped cream or not, they are yummy.

Copyright © 2020 by Susan Manzke, all rights reserved

I was thinking about doing some refrigerator pickles, but I came across a different recipe. It was from Isabelle (not my mom Isabelle) a friend of a friend.

I had to hurry if I was going to use the cucumbers in my fridge.

Here’s Isabelle’s Cucumber Salad recipe:

8 cups sliced cukes (I’m not exactly sure how much I had. I didn’t measure.) 1 cup chopped green pepper ( I didn’t have any green pepper but I did have some little orange ones.) I probably had 1/4 cup of pepper. 2 or 3 onions, sliced (Again I didn’t measure.) 1 Tbsp canning salt (I went a little light on the salt.)

Mix above ingredients. Let stand 1 hour. Drain.

Add: 1/2 tsp mustard seed (I used dried mustard.); 1/2 tsp. celery seed; 2 cups sugar; and 1 cup vinegar. (I heated this mixture in the microwave to almost boiling. Isabelle didn’t do this.)

Pour spice mixture over vegetables. Let stand 1/2 hour. Put it in plastic containers and freeze.

The onions should break up into rings as you mix in the salt to the raw vegetables.

The finished pickles are above. I put one container in the freezer and another in the fridge. I’m munching on those.

Oh, I forgot to say that I added 1/2 tsp of dried dill to my mixture. Isabelle didn’t.

This is an easy and yummy cucumber salad, even with my changes.

I see a recipe as a guide, not a commandment. Don’t be afraid to experiment.

Copyright © 2020 by Susan Manzke, all rights reserved

I made this every spring with fresh rhubarb, until Bob plowed up my rhubarb. These days I pick rhubarb at our neighbors’.

I halved my recipe this year and omitted the crust and found it just as good.

Here’s is my crust-less Rhubarb Crisp recipe

1 1/2 cup sugar, 1/2 cup flour, 1/2 tsp. salt, 3/4 tsp baking powder, 2 eggs, 2 cups diced raw rhubarb (or more)…

…when I cut up my rhubarb, I had more than needed, but I added it anyway, so I used almost double the rhubarb called for.

Baked in a casserole dish at 350 degrees for 45 minutes, or until it seemed done.

Let cool before eating.

It comes our sweet/tart and creamy.

I did not miss having a crust at all.

Copyright © 2020 by Susan Manzke, all rights reserved