Margaret's Thanksgiving Pumpkin Pie

The kid's grandma, Margaret, always made this pumpkin pie every year for Thanksgiving, and no one since has ever made it quite as good as hers was.  It had to be the love she put into it, because even though I have the recipe written in her own hand, it just doesn't quite taste exactly the same.  Now, since she passed, someone, usually myself or eldest daughter Shellie, makes it so we have a little bit of her at Thanksgiving with us.  This year it's me!  I like making it because I think about her and her personality, the way her arthritic hands worked when she cooked or baked and how much she loved her family.  She would have fought off a grizzly bear if it threatened any of us!  LOL.  no, seriously, she would have..Anyway, I wanted to share the recipe that she wrote down, smeared up and aged so future relatives could see it and try it if they want with their families.  (it actually was the one on the Festival pumpkin can), but she never told us and I discovered it long after she was gone)..her secret is safe with us..LOL

Vanilla Bean Cupcakes for another coworker leaving work

We have another coworker leaving..tomorrow is her last day, so I decided to try this Food Network recipe to bring to work to put in her cube area when people come to wish her farewell.  She is one of our LPN's, young, newly married and moving into a job closer to home and that will give her more experience to move up in her field.  I wish her well!  Both the frosting and the cupcake are filled up with vanilla bean paste so they look cute with the little specks flowing in them and smelled so good baking.  You can substitute real vanilla extract -just look up the ratio on the internet if you wish..the paste is not cheap, but is a real treat.  On the show they used wafer straw cookies as poles and put the Lindt candy on the top (just hollow it out a little so it sta on the straw), but my straw were not all whole and broken when I opened the tin, so I am just going to toss them on the tray with the cupcakes to make it look more festive.

Here is the recipe..I actually couldn't find it later on to send you a link-I have no idea where it went so am sharing it this way so I have it going forward for me and my family.

VANILLA BEAN CUPCAKES:

Cupcake:
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup vegetable oil
1/2 cup sour cream
2 Tablespoons milk
2 Tablespoons vanilla bean paste-or two vanilla beans opened and the seeds scraped out

Heat oven to 350 degrees
Line a 12 cupcake muffin tin with cupcake liners
Whisk flour, baking powder and salt together..set aside.

In a medium bowl, beat eggs with sugar until thick, pale yellow and slightly frothy.  Continue beating eggs with sugar and pour in vegetable oil; beat until combined.  Add the sour cream, milk, and vanilla beat paste.  whisk to combine.

Stir the dry ingredients into the wet mixture in small batches, being careful not to overmix the batter.

Pour the batter evenly into 12 cupcake size pan with the liners..about 1/4 cup batter per muffin cup.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out cleanly.  Allow cupcakes to cook completely before frosting.

FROSTING: I loved this frosting.
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
3 cups powdered sugar
1 Tablespoon vanilla bean paste
pinch of salt

(I used a large bowl so everything wasn't all over the house)_ Beat cream cheese and butter together in a stand mixer if you have one, or with a hand mixer if not.  Add powdered sugar, turn mixer on low until incorporated, then beat on high for 1-2 minutes.  Add bean paste and salt and beat until combined.

Frost the cupcakes and sprinkle with course crystal decorating sugar.  I just put a lindt white chocolate ball candy to top it off.

Oven BBQ chicken from my "youth"

My mom used to make this when I was growing up and it was one of my all time favorites.  I could sit and eat it piece after piece.  I also made it for my family when they were growing up quite a bit and it got the same response from them.  I have been thinking about old time foods again and decided to make a mini version of it for Dave and my supper tonight with 4 drumsticks.  I most likely will kick myself for not making more for leftovers!  You can make as little or as much as you like, just double or triple the sauce recipe and there you go.  I always used cut up whole chickens..yes chickens when I made it, but even chicken breasts will work for those who prefer them.  I generally make mashed potatoes, corn, beans and buns with it, but mac and cheese, coleslaw etc would all be great.

Here is all you have to do:

wash and pat dry whatever chicken you decide to use..salt and pepper all sides.  Brown the chicken.  I use a fry pan with a little oil for small batches, but for large I put it on a broiler pan and brown each side in there.  If you use this method you can use the bottom broiler pan to bake it in also, or for a small batch use a pan that is the appropriate size.

In the meantime make the sauce:

1/2 cup brown sugar
1 tsp yellow mustard
1/4 cup vinegar
1 cup catsup
1 tsp Worchester sauce
1/4 of an onion chopped well
1/2 of a 28 ounce can of whole tomatoes, stem pulled out and then squished with your hand into the pot.

simmer until thickened/reduced.

pour sauce over the chicken in the baking pan.

Bake at 350 degrees for 1 hour or until browned and done.