Sunday, November 23, 2014
The no-roll crust is seriously the best thing ever. We'll start there:
1 1/2 C gluten-free flour blend
1 1/2 t sugar
1 t salt
1/2 C oil
2 T cold milk.
Mix together and press in pie pan.
Then for the pumpkin filling mix:
1 15 oz can pumpkin
3 eggs slightly beaten
1 C sugar (brown or white)
1/2 t salt
1 t cinnamon
1/4 t EACH of cloves, nutmeg, and ginger
1 C evaporated (or regular) milk
Pour filling into pressed in pan crust dough. Preheat oven to 450. Bake for 10 minutes and then reduce heat (leave pie in oven) to 350 and bake an additional 40-45 minutes. Insert a knife to check if it is done.
Saturday, November 22, 2014
20 C dry milk (the largest box at Walmart)
3 1/4 C powdered coffee creamer
3 1/4 C plain baking cocoa
10 C powdered sugar
2 boxes of candy canes, crushed
Friday, November 21, 2014
Great news. I think....
I've been grouting the tile whenever I'm in the mood to get messy, so pretty often. It took longer than expected but today marked the finish of the first bucket o' premixed grout. Still have more to do but considering we bought 5 buckets we've got WAY more than enough.