Happy Thanksgiving - Pumpkin Chiffon Pie

1 1/4 cup pumpkin
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
3 eggs
1 tablespoon gelatin
1/4 cup cold water
Baked 9" pie shell

Combine pumpkin, milk, salt, spices and half the sugar in a double boiler. Then add slightly beaten egg yolks. Return to heat and cook stirring until thick. Add gelatin dissolved in cold water and blend thoroughly. Cool the mixture to slightly above room temperature. Beat egg whites with remaining sugar until stiff and fold into the pie mixture. Turn into pie shell and chill. Garnish with whipped cream. Happy Thanksgiving!

Potato Chip Cookies

1/2 lb. butter
1/2 lb. margarine
3 1/2 cups flour
2 tsp. vanilla
1 cup sugar
1/2 lb. crushed potato chips (crush with rolling pin)

Cream butter and sugar. Add other ingredients. Drop by spoonful on ungreased baking sheet and bake 12-14 minutes at 350 degrees. Let stand a minute before removing from pan, cool on paper towel and dust with powdered sugar before serving.

Kisses

2 egg whites
1 cup granulated sugar (sifted)
pinch of salt
2 drops vinegar
1/2 tsp. vanilla extract

Beat egg whites very stiff. Add sugar and salt and beat until very stiff again. Add vinegar and then vanilla. Drop from a spoon on a greased cookie sheet. Bake at 250 degrees for 35 minutes. Optional: add chopped nuts.

A Brief Pause

I'm traveling this week. In Nashville right now on a layover then it's on to Philadelphia. I didn't bring the recipe box with me, so there will be a brief pause in the weekly posting of recipes.

On another note, saw the movie Julie & Julia last week. It was just delightful. Reminded me again how important food and cooking is in our lives. I highly recommend the movie.

More recipes to come...

Ice Box Rolls

1 cup hot milk
1/2 cup shortening
2 cakes yeast
2 eggs beaten
1/2 cup sugar
1 tsp. salt
4 cups flour

Add shortening to the hot milk. Allow to cool until lukewarm. Crumble in yeast and stir 'til dissolved. Add beaten eggs, sugar and salt. Beat thoroughly. Add flour and beat it all in. Cover and let stand until double in bulk. Punch down, place in a greased bowl, cover and place in refrigerator. Remove from refrigerator 3 hours before using letting it raise until double in bulk. Make into rolls. Bake at 350 degrees until golden brown.

Butter Horns

1 cup milk
1/2 cup sugar
1/2 cup shortening
1 tsp. salt
1 cake compressed yeast
3 beaten eggs
4 1/2 cups flour

Preheat oven to 400 degrees. Scald milk and add shortening, sugar and salt. Cool until lukewarm. Add crumbled yeast and stir 'til yeast is softened. Add beaten eggs. Mix in flour and beat until smooth. Place in a greased bowl, cover and let rise in a warm place until at least double in bulk. Punch down and divide into three pieces. Bake for 15 minutes.

Graham Cracker Cake

1/2 cup shortening
1 cup sugar
2 eggs
1 cup cake flour
1/4 tsp salt
2 tsp baking powder
1 cup graham cracker crumbs
1 cup milk
1 tsp almond extract

Preheat oven to 350 degrees. Cream shortening until fluffy. Beat in eggs. Sift flour, baking powder and salt 3 times and add alternately with graham cracker crumbs into creamed mix. Line a baking pan with wax paper. Bake 25 to 30 minutes.