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Food and Drink

Happy Thanksgiving from the Beacon Hill Blog

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Vintage postcard image courtesy of Ewan Traveler via Flickr/Creative Commons.

Happy Thanksgiving (a day early) and thank you for reading the Beacon Hill Blog! I am thankful for our many wonderful readers.

As has become traditional here at the BHB, here is a recipe for a Thanksgiving treat: my grandma’s pumpkin pie recipe. I’ve used this recipe many times and it is very good. If you forgot to get evaporated milk, this recipe will save the day for you—–it doesn’t use it, and you won’t miss it.

Pumpkin Pie

Start with 1 recipe pie crust. Set the uncooked shell aside. Preheat oven to 450 degrees.

Put 2 cups pumpkin (or one small can) into mixing bowl.

add: 2 eggs beaten slightly (Egg Beaters work just fine if you want it to be lower-fat)

add:
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. vanilla

then add:
1 c. scalded milk (skim milk works fine if you wish to use it, and so does soy milk)

Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the middle and it comes out clean.

Makes 1 pie. For two pies, use a large can of pumpkin and double everything else exactly.

Enjoy!

As always, I hope some of you will try this with a Seattle tradition: Emmett Watson’s famous Thompson Turkey, the recipe for which he used to publish every Thanksgiving in his Seattle Post-Intelligencer column (and later, in the Seattle Times). After reading it every Thanksgiving for years, I can never forget the final lines: “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.”

(If you do try the Thompson Turkey, by all means let me know how it is!)

Food and Drink, Neighborhood Pride

Neighborhood cookbook in the works

The folks at Alleycat Acres have a new neighborhood project this winter: a Beacon Hill community cookbook! They are compiling recipes from the neighborhood to put together into an e-book.

To make this happen, they are asking for your recipe submissions. All submitters get a free PDF copy of the cookbook when it’s finished. The current plan is to have the book finished by spring.

To submit a recipe, go to the submission page and fill in your complete recipe there. Each recipe should include “a story about this recipe or a story about your history with food/agriculture.”

Alleycat Acres will also produce a cookbook for the Central District, so spread the word to your friends in the CD, as well as your neighbors on Beacon Hill.

We look forward to reading—and trying!—the recipes Beacon Hill neighbors will share.

Food and Drink

Happy Thanksgiving from the Beacon Hill Blog!

Vintage postcard courtesy of David Slack.
Happy Thanksgiving (a day early) and thank you for reading the Beacon Hill Blog! As has become traditional here at the BHB, here is a recipe for a Thanksgiving treat: my grandma’s pumpkin pie recipe. I’ve used this recipe many times and it is very good. If you forgot to get evaporated milk, this recipe will save the day for you—–it doesn’t use it, and you won’t miss it.

Pumpkin Pie

Start with 1 recipe pie crust. Set the uncooked shell aside. Preheat oven to 450 degrees.

Put 2 cups pumpkin (or one small can) into mixing bowl.

add: 2 eggs beaten slightly (Egg Beaters work just fine if you want it to be lower-fat)

add:
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. vanilla

then add:
1 c. scalded milk (skim milk works fine if you wish to use it, and so does soy milk)

Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the middle and it comes out clean.

Makes 1 pie. For two pies, use a large can of pumpkin and double everything else exactly.

Enjoy!

I hope some of you will try this with a Seattle tradition: Emmett Watson’s famous Thompson Turkey, the recipe for which he used to publish every Thanksgiving in his Seattle Post-Intelligencer column (and later, in the Seattle Times). “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.”

Food and Drink

Happy Thanksgiving from the Beacon Hill Blog!

Photo by TheCulinaryGeek (Creative Commons)
Happy Thanksgiving! We are thankful for all of our wonderful readers. We hope that at least some of you will be celebrating it with Emmett Watson’s famous Thompson Turkey recipe. “You do not have to be a carver to eat this turkey. Speak harshly to it and it will fall apart.” Long-time Seattleites should be quite familiar with this one, but there are a couple of other variations on it as well.

Here’s a BHB holiday tradition of our own: a great pumpkin pie recipe from my grandma’s recipe collection. I’ve used this recipe many times and it is very good. If you forgot to get evaporated milk, this recipe will save the day for you—it doesn’t use it, and you won’t miss it.

Pumpkin Pie

Start with 1 recipe pie crust. Set the uncooked shell aside.
Preheat oven to 450 degrees.

Put 2 cups pumpkin (or one small can) into mixing bowl.

add:
2 eggs beaten slightly (Egg Beaters work just fine if you want it to be lower-fat)

add:
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. vanilla

then add:
1 c. scalded milk (skim milk works fine if you wish to use it, and so does soy milk)

Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the middle and it comes out clean.

Makes 1 pie. For two pies, use a large can of pumpkin and double everything else exactly.

Enjoy!

Vintage postcard photographed by riptheskull, via Creative Commons.
Food and Drink

Happy Thanksgiving — try a pie!

4 Comments
Pumpkin Pi! Photo by Paul Adam Smith.
Pumpkin Pi! Photo by Paul Adam Smith.
It’s Thanksgiving, and here at the BHB Jason and I are thankful for our wonderful readers, who have made our first month and a half of publishing such fun! To thank you, here’s a great pumpkin pie recipe from my grandma’s recipe collection. I’ve used this recipe many times and it is very good.

Pumpkin Pie

Start with 1 recipe pie crust. Set the uncooked shell aside.
Preheat oven to 450 degrees.

Put 2 cups pumpkin (or one small can) into mixing bowl.

add:
2 eggs beaten slightly (Egg Beaters work just fine if you want it to be lower-fat)

add:
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. vanilla

then add:
1 c. scalded milk (skim milk works fine if you wish to use it, and so does
soy milk)

Mix all together. Pour into pie shell. Bake at 450 degrees for 12-15 minutes, turn
the heat down to 350, bake 45 minutes. It’s done when you can stick a knife in the
middle and it comes out clean.

Makes 1 pie. For two pies, use a large can of pumpkin and double everything
else exactly.

Enjoy!