Category Archives: Recipe

Acorn Squash Pudding and Pie

acorn squash pudding

Acorn squash pudding serving with whipped cream.

Tired of Pumpkin Everything?

Thanksgiving is coming at us fast.  Along with all the traditional recipes, I like to find something new every year.  Here’s a dessert recipe that gives pumpkin a rest. And really, aren’t you about ready to scream if you hear pumpkin-flavored anything one more time?

Pssst!  Don’t tell the traditionalist, but I liked it BETTER than the very similar pumpkin dessert.

I love acorn squash. Spit them, take the seeds out, put honey and butter and nutmeg in the center–and maybe some sliced apples or applesauce, and bake them in a dish with some water in the bottom. But how about an acorn squash dessert?

Unfortunately, my husband does not share my appreciation of this long-lasting winter squash.  When I serve him a wedge of acorn squash, he scoops out a shallow spoonful, but leaves a good 1/2 inch in the shell.

And he does not have seconds.

LEFTOVERS

So if I bake acorn squash, I’m going to have leftovers.  And you know my opinion of leftovers, don’t you?  MAKE SOMETHING WITH THEM.

Which led to a quest for a good recipe for acorn squash pudding.  Along the way, I found the site, Historic Foodie, and this article on how early Americans used squash. Another article at the same site lists  all the squashes common in various parts of the country in the 17th and 18th century. (Acorn was known, but not common.)

Most recipe sites wanted me to make a pie out of the squash, but I was feeling lazy and just wanted to baked a pudding.  However, when I found a recipe for a streusel-topped acorn squash pie, I knew I had to try it — minus the pie crust. You can also just pour it into a pre-baked pie shell for a substitute for pumpkin pie. Simple and absolutely DELICIOUS!

My husband, the acorn-squash avoider is eating it up!

squash pudding

Acorn squash pudding in deep casserole

Note: I am switching to a new recipe  display, so bear with me as I experiment.  I welcome all comments on how the recipes look, or how to make them more useful for you,

squash pudding
Print

Acorn Squash Pudding

When you are tired of pumpkin everything, make a streusel-topped pudding or a pie filling from acorn squash.
Course Dessert
Keyword pudding
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 2 cups cooked acorn squash
  • 1/2 cup sugar
  • 1 1/2 tsp spices See Note
  • 1/8 tsp salt
  • 2 eggs
  • 1 cup evaporated milk

Streusel Topping

  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup butter chilled
  • 1/3 cup sliced almonds

Instructions

  • Scoop squash out of shell and remove seeds. Mash or process in food processor.
  • Mix all ingredients in large bowl and beat until smooth.
  • Pour into 7" wide, deep casserole and bake one-half hour at 350 degrees. (To ensure even cooking, put casserole in larger shallow pan with an inch of water.)

Streusel Topping

  • Mix flour and sugar. Cut butter in small pieces.  Work butter into flour/sugar mixture with your fingers.  When you have small crumbs, stir in nuts. Set aside until the first half-hour baking is finished.
  • After half hour, pull casserole out of oven and sprinkle the streusel on top of the pudding. Put casserole back and bake an additional half hour--or until knife inserted in center comes out almost clean. (With smaller diameter casserole, the streusel will be deep and the baking will take longer than for a shallow dish or in a pie.)

Notes

SPICES:  You can use pumpkin pie spices or blend cinnamon and nutmeg.  I used a lebkuchengewuerz spice recipe left over from making the German Christmas cookies.
PIE:  To use this recipe in a pie, put pudding into a pre-baked pie shell. Bake 25 minutes at 375 degrees, then add streusel and bake another 25 minutes, tenting the top with foil if necessary to keep it from getting too brown.

Blackberry Pie

When one of my DNA matches and I got to talking about family, she happened to mention that her grandma, Catherine Blubaugh (my 2nd cousin)   made such great blackberry pie that she won her husband, William Goode, that way.  I asked the DNA buddy if she could find a recipe, and she is trying to find it.  But when I saw big luscious blackberries in the market, I knew I couldn’t wait.

Blackberry pie close up

Blackberry pie, close up.

There’s still a chance she’ll come up with the recipe and we can compare it to this one.  I do know that great grandma used lard in the pie crust, and I didn’t–but she also made a chocolate cake, so maybe we’ll get that recipe.

Of course, it was more fun in grandma’s day because you would have that expedition into the countryside where you filled a bucket with blueberries, getting scratched in the process, eating berries as you went, and getting berry stains all over you.  However, there are many other benefits to eating blackberries.

Catherine Blubaugh

Catherine Blubaugh (Goode)

Seeing Catherine Blubaugh’s picture, I suspect it was more than just a pie that won her husband!

Like all my pies, this one starts with the Perfect Pie Crust.  If you haven’t tried this fool-proof recipe that calls for a bit of vinegar, maybe it is time.  As for me, I thought it was about time that I bake a pie with a lattice crust. So I did.  It certainly is not picture perfect, but it has the advantage of looking home made.  You’d certainly never mistake this for a bakery pie, now would you?

Lattice top on pie

Before baking. Blackberry pie with lattice top

The Perfect Pie Crust dough is very forgiving, which makes it easy to handle for a lattice crust.  I cut the strips with a pizza cutter and after building up a higher than usual edge, started weaving the strips on the pie.

One other thing I want to show you is a recent acquisition.  You know how the edges of the pie tend to get too brown, because they stick up higher than the rest?  For decades, I have folded two strips of aluminum foil and awkwardly tucked them around the edges of the pie to protect it. Of course, when I pulled the rack out to check the pie, the hot aluminum foil fell off and it was a pain to try to get it back.

Recently I broke down and bought ONE MORE THING for my baking cupboard–a silicone edge protector.  How I wish I had one of these years and years ago. It is adjustable to fit all sizes of pie pans, and being silicone, will take the high heat you sometimes use to bake a pie shell.

Edge protector

Pie baked with edge protector.

Next time you see nice blackberries in the store, consider this pie. Even if you don’t need to win a husband. Not in the mood for pie? How about blackberry liqueur?

Let’s call it Blubaugh Blackberry Pie.

Blackberry Pie

Serves 6-8
Prep time 25 minutes
Cook time 45 minutes
Total time 1 hours, 10 minutes
Allergy Egg, Wheat
Meal type Dessert

Ingredients

  • pastry for 2-crust pie
  • 4 1/2 cups blackberries
  • 1 cup sugar
  • 1/4 cup Minute tapioca
  • 1 tablespoon lemon juice
  • 2 tablespoons cold butter (cut in small dice)

Directions

1. Heat oven to 400 degrees
2. Roll out half of pie crust and line pie pan, forming a generous rim. Put in refrigerator
3. Mix sugar and tapioca, pour over berries along with lemon juice and mix gently. Let sit 15 minutes.
4. Put filling into pie shell and dot with butter.
5. Roll out 2nd half of pie crust into circle the size of the top of pie pan plus one inch.
6. Cut the circle of pie crust into 3/4 inch strips. Fasten one end of the strip along one half of the bottom crust. Fold back every other strip. Lay one strip perpendicular to the first strips, folding down the strips that are folded back. Fold back the strips that are now under the first perpendicular strip. Continue in this fashion to weave the top. Pinch the edges securely.
7. Brush top with egg yolk or milk and sprinkle with sugar.
8. Protect edges with aluminum foil or a silicone edge protector. Place pan on a cookie sheet to protect oven from drips. Bake at 400 degrees10 minutes. Turn oven down to 350 and bake until crust nicely browned and berries are bubbling.

Note

This recipe will work with any berries. You may have to adjust the sugar, depending on the sweetness, and be sure you have a generous amount of berries if you use a large pie pan I made this in a 9" pan.

 

Cottage Pie–or Is it Shepherd’s Pie?

Cottage pie, shepherd’s pie, pasties, pot pie.. the list is endless. Earlier, I shared a recipe for chicken pot pie. Pot pie is a mixture of vegetables and meat baked in a casserole with a pie crust topping.

While many people are looking for royalty among their ancestors, I have had to content myself with peasants and yeomen.  It is from peasants in the British Isles that we get the name Cottage Pie–a dish meant to combine a bunch of leftovers in an easy-to-make comfort food.

Our innovative great- great- great grandmothers found many ways to serve up the meat and veggies baked in a crust of some sort.  One favorite in the British isles particularly is Shepherd’s pie, which has become a catch all for casseroles topped with mashed potatoes.  However if it is not made with lamb, it is not a shepherd’s pie.  Cows don’t have shepherds.  Put beef in with the vegetables and you get COTTAGE PIE. And add bread crumbs on top of the mashed potatoes and you have Cornwall pie.

Cottage Pie or Shepherd’s Pie are great ways to use up leftovers, including leftover mashed potatoes. But if you want some Cottage Pie and don’t have leftover mashed potatoes, this recipes includes instructions for starting with raw potatoes.

As I so often do, I scanned the Internet and then came back to my old, ragged, falling apart Joy of Cooking cookbook.

As far as I can see, the only MUSTS in this recipe are mashed potatoes, some kind of meat, some kinds of vegetables, ad seasonings that include nutmeg. It is one of those recipes that is very open to interpretation.  For instance, I include cheese in the mashed potatoes. Some recipes line the entire dish with mashed potatoes.

Cottage pie without crust

Cottage pie divided in several pans for freezing, before adding the mashed potato crust.

Note: The picture you see of my several pans of cottage pie reflect the fact that I made 1 12 recipe because I wanted to freeze some small containers to give to someone who had recently come out of the hospital.  In the spirit of Cottage Pie, I used what I had on hand, which resulted in a thinner coating of both filling and mashed potatoes than I normally would have.

Also, this emphasizes the point that not only is Cottage Pie a supreme comfort food, it is easily freezable for future days when the cook needs the comfort of having a meal ready to eat with some warming up.

Cottage Pie

Serves 6
Prep time 1 hour
Cook time 30 minutes
Total time 1 hour, 30 minutes
Allergy Milk, Wheat
Meal type Main Dish
Misc Child Friendly, Freezable, Serve Hot
Region British
From book Joy of Cooking, 1991
The ultimate comfort food is Shepherd's Pie or Cottage Pie depending on what meat you use.

Ingredients

Potato Topping

  • 1 1/2lb potatoes
  • 1 tablespoon Butter (I admit I use much more)
  • 1 cup cheese (grated)
  • salt and pepper (to taste)

Filling

  • 3 tablespoons oil
  • 1-2 carrots (peeled and chopped)
  • 1 celery stalk (cleaned, peeled and chopped)
  • 1lb ground beef or chopped cooked beef
  • 1 tablespoon flour
  • 3/4 cups beef or vegetable stock
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon nutmeg
  • salt and pepper (to taste)

Filling (Optional)

  • 1 onion (medium, chopped)

Topping

  • 2 tablespoons butter

Directions

1. Put peeled, quartered potatoes in cool water in pan over medium heat and bring to a boil. Cook until fork tender.
2. Scoop out and set aside 1/2 cup of cooking water before draining potatoes.
3. Mash potatoes with fork or potato masher (preferably not mixer or blender), adding the cooking water, butter, cheese, and salt and pepper.
4. In heavy skillet, brown ground beef if not cooked. Remove from pan and pour off any excess grease.
5. Add vegetable oil and cook the chopped vegetables. Stir back in the meat . Sprinkle flour over, and stir and cook for a couple of minutes. Stir in Stock and seasonings. Reduce to low and cook until thickened.
6. Pour into 9" pie plate or baking dish. Spread the mashed potatoes on top, scoring with fork, or making peaks with the fork. Scatter bits of butter over the top.
7. Bake until the potatoes are browned and dish heated through--30 to 35 minutes.
8. If freezing, let cool slightly. Wrap tightly in aluminum foil, cool in refrigerator, then when cold transfer to freezer.