Pumpkin Pie -- 2 pies

Honestly, who doesn't love pumpkin pie?  It is hands down my favorite pie.  This recipe,  compliments of my grandma, is one that will not disappoint.  It makes two pies.

2 1/4 cups pumpkin (20 oz)
2 cups sugar
4 eggs
2 Tbsp molasses
2 Tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg                            1/4 tsp salt
1/4 tsp allspice                            1/4 tsp ginger   
1/4 tsp cloves                              3 cups milk

I am not a good dough person or crust person.  So . . . I buy frozen pie crust.  This recipe will work perfectly in a frozen pie crust and just follow the instructions for a baked one crust pie.  Don't forget to poke holes in the bottom of the crust with a fork to prevent bubbling when you bake the pie.

Mix dry ingredients and add to the rest.  Pour into unbaked crust and bake 15 minutes at 425 degrees.  Lower to 400 degrees until done and knife comes out clean.

The recipe does not include a "done" time, but I usually bake my pumpkin pie for 40 - 50 minutes.  Set a timer for 40 minutes and check.  Add additional time as required.  I'm learning as I go that cooks from the 40's - 60's often didn't include cook/bake times.

Krum Kake - A Taste of My Norwegian Heritage

My grandma came from a Norwegian background, while the rest of my grandparents were of German/Austrian decent.  She made lots of delightful desserts during my childhood, but this was one of my favorites.  She filled them with many different fillings, but whipped cream was probably my favorite.

4 eggs beaten
2 cups sugar
1/2 cup butter (melted)
2 cups cream (thick and sweet)
2 1/2 cups flour
1 tsp vanilla
1 tsp orange extract

Combine all ingredients and mix until smooth.  Pour 1/2 cup of mixture onto Krumkake iron for 15 seconds and then remove and roll.  If your iron does not seem hot enough leave for a few seconds more.  You want them to brown, but not crisp beyond the point you can roll. 

Peanut Brittle - Grandma's was the best!

1 1/2 cups white sugar
2/3 cup Karo syrup
2/3 cup hot water
2 cups raw peanuts
3 Tbsp butter
1/4 tsp salt
1 Tbsp vanilla
1/2 Tbsp baking soda dissolved in 1/2 Tbsp water


Combine sugar, Karo syrup and water in a saucepan.  Cook over medium high heat stirring until dissolved.  Cover and cook 3 minutes.  Remove lid and cook until it makes a brittle ball in cold water.  Add peanuts, butter and salt and cook until it again makes a brittle ball in cold water.  Stir this constantly.  When finished add the vanilla and baking soda in water.  Mix thoroughly and spread very thinly on greased sheet or parchment paper. Once it's cooled break into large pieces and store in an airtight container.

Popcorn Cake

I don't remember Grandma making this Popcorn Cake, but it sounds like it would be super good and fun!

1 cup sugar
1/3 cup corn syrup
1/3 cup water
1/4 cup butter
3/4 tsp salt
3/4 tsp vanilla
1/4 tsp baking soda
3 quarts popped corn

Pop your popcorn and place it in a large bowl.

 Butter the sides of an Angel Food cake pan.

Combine sugar, syrup, butter, salt and water in a saucepan.  Cook, stirring until sugar is dissolved.  Continue cooking without stirring until syrup forms a brittle ball in cold water.  Add vanilla and baking soda and stir only enough to mix it thru the hot syrup. 

Pour the syrup over the popped corn slowly and mix until well coated.  Press popcorn into the prepared Angel Food cake pan.  Press just hard enough to be sure the popcorn sticks together, but not hard enough to break the kernels.

Let it sit for 30 minutes and then turn out of the pan.  Decorate as desired.