Food, Home

Baking 

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The Roulpat makes rolling out pie crust SoEASY! We have rolled out 6+ crusts on this bad boy in the last 24 hours! The crust peels right up and it washes off with no scrubbing- so nice 🙂

Fall is a time for baking.  We had a pie social after church and my neighbor had a bumper crop of pumpkins.  Perfect timing!  My kids decided to do other flavors so they left the pumpkin to me! (oh darn!)

I loved baking as a kid but soon fell away from it as my family grew and I saw my hard work disappear before my eyes.  Cooking lasted longer and I felt I could improve our health more with simple meals.  Fast forward… now I am finding that with a few handy tools (Thank you BONCOOK) it’s a bit easier, faster and more rewarding.  Plus, I have kids who love baking so my kitchen is gonna be a mess anyway, I might as well join the party!

I learned how to prep the puree from reading other blogs and tutorials but I’ll give you a run down in case you are interested.

Half the pumpkin and clean out seeds and strings

Bake pumpkin in a casserole dish with about 1/2″ water for 1 hour at 350

Scoop out soft flesh (once it has cooled) and puree in blender- that’s it!

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My lovely handled bowl…so simple and so brilliant. I loosely based my pumpkin pie filling off of a recipe called “Chef John’s Pumpkin Pie” on Allrecipes

 

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My mom had lots of ‘unrecipes’ if you will. I just start mixing things up when I cook. We are kitchen rebels that way. I did measure this time so this is my throw it together recipe: 2 sticks real butter 4 cups white flour 1 cup (more or less) cold water This made enough crust (bottoms only) for 4 pies

 

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I thought a monogram pie would be nice. Here I have my handy “soft knife” that will cut through crust …but NOT my Roulpat
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Ready to go in the oven!

 

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Aaaand another one
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This was my daughter’s peach pie. She did a great job 🙂

Hope you are enjoying your fall and happy baking!

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