Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

Cream Cheese Brownies

cream cheese brownies header

I’m not sure if I’ve made it clear enough (although I think I have), but I love desserts. Chocolate desserts might be my favorite, and brownies are near the top of the list. Since its been a few weeks since our last dessert, the Southern Lane Cake, I think it’s time to do another. These cream cheese brownies were a great treat.

Cream Cheese Brownies

Here’s what Marguerite’s friend Susie Matha had to say:

cream cheese brownies recipe

Susie also gave us the Coffee Cake recipe, which is one of my favorite recipes I think we’ve done on Marguerite’s Cookbook. So when it came time to make these brownies, I was hopeful they would be as much of a success as the coffee cake. To be honest, these brownies didn’t quite live up to the coffee cake, but they were still tasty. It was fun to make brownies completely from scratch, and we enjoyed working on making each of the layers for this interesting brownie recipe.

Brownies Cream Cheese

The cream cheese brownies turned out really nice. They were soft and moist and had great flavor. Both the chocolate layers and cream cheese layers were delicious, and the two mixed together well to make a wonderful brownie. We both enjoyed these brownies, and they disappeared pretty fast. I’m sure we’ll be making these again!

Marble Brownies

Cream Cheese Brownies
Print Recipe
Prep Time
25 minutes
Cook Time
40 minutes
Prep Time
25 minutes
Cook Time
40 minutes
Cream Cheese Brownies
Print Recipe
Prep Time
25 minutes
Cook Time
40 minutes
Prep Time
25 minutes
Cook Time
40 minutes
Ingredients
Chocolate Layer
Cheese Layer
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt chocolate and 3 tablespoons of butter over very low heat. Stir frequently. Cool.
  3. To make cheese layer, cream 3 ounces of cream cheese with 2 tablespoons of butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
  4. To make chocolate layer, beat 2 eggs until lightly colored. Slowly add 3/4 cups sugar; beat until thickened. Add 1/2 teaspoon baking powder, 1/4 tsp salt, and 1/2 cup flour.
  5. Blend in chocolate mixture, 1 teaspoon vanilla, and 1/4 teaspoon almond extract.
  6. Spread half the chocolate batter in a greased 8 or 9 inch square pan. Top with cheese mixture. Spoon remaining chocolate patter over top. Zigzag knife through batter to marble. Bake for 35-40 minutes.
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Southern Lane Cake

Southern Lane Cake Header

I hope everyone out there is having a good start to their new year. Some of you may be working on a resolution to eat healthier. While we are also attempting that goal, there is an important milestone that requires this week’s recipe to be a cake. It’s Marguerite’s Cookbook’s birthday! That’s right, we launched Marguerite’s Cookbook a whole year ago, and knew that we wanted to do one of Marguerite’s many cake recipes as a birthday treat to ourselves. This Southern Lane Cake turned out to be an excellent choice that was fun to make and delicious to eat.

Southern Lane Cake

Here’s what Marguerite had to say:

Southern Lane Cake Recipe

As usual, the planning for this recipe required a little more work than just reading Marguerite’s notes. I had to research how long to bake the layers for, what a cooked white frosting was (more on that later), and a little more about just what a Southern Lane Cake was. That’s where I discovered that some fillings or icings included things like nuts, which is why I decided to put some almonds on top of the cake.

Southern Lane Cake up close

As you may or may not be able to tell, there are only three layers in the final product here. I’d like to say that is on purpose, but of course I made a little mistake and was forced into the decision. We have a tiny oven in our current kitchen, and it was a struggle fitting two 8″ and two 9″ pans into it. On top of that, the two sets of pans are not the same ages and not the same shade of aluminum. In the end, one of the four layers burned while the others turned out great, so the height of our cake was decided for me. I do think a three layer cake looks great though!

Southern Lane Cake with piece

I also had some trouble in attempting to make a homemade icing, so instead I just used some plain store bought white icing. That is why there is no accompanying icing recipe to go along with the cake. As great as it can be to make something by hand, Marguerite knew the value of making it easier when she needed to, too! In my opinion, the lack of homemade icing did not take away from this cake at all!

Southern Lane Cake piece

This “blogiversary” cake was delicious. I used to not like cakes with fillings, or filling that wasn’t more icing. Now that I am older and wiser I have seen the error of my ways and am less narrow-minded towards filled cakes. The actual cake parts cooked great, and were light and moist. The combination of the cake, cherry pie filling, and icing worked very well together to make this a very enjoyable dessert. Shannon agreed that this cake was tasty, but was happy to see it go to work with me so we didn’t eat it all.

Southern Lane Cake

My favorite part of this Southern Lane Cake was putting it together and decorating it with Shannon. She took a Wilton cake decorating class before so she is the resident cake expert. Making icing walls to hold the cherry pie filling and stacking the layers on top of each other together was a lot of fun. I also love spreading icing, so I got to do that over the whole cake, too. Here’s to the first year of Marguerite’s Cookbook. Thanks for spending some time with us and with Marguerite. We had a great first year, and hope to have many more to come!

Southern Lane Cake

Southern Lane Cake
Print Recipe
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Southern Lane Cake
Print Recipe
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Servings Prep Time
1 cake 25 minutes
Cook Time Passive Time
20-25 minutes 1 hour
Ingredients
Servings: cake
Instructions
  1. Preheat oven to 375 degrees. Grease and flour 4 nine inch round layer pans.
  2. Cream butter and sugar. Add vanilla.
  3. Combine dry ingredients (flour, powder, salt). Alternately add dry ingredients and milk to creamed butter and sugar.
  4. Fold in egg whites.
  5. Bake 20-25 minutes.
  6. Let layers cool before constructing cake using cherry pie filling and icing. Add nuts like almonds to the top if desired.
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Christmas Cake Cookies

christmas cake cookies header

A Merry Christmas Eve to everyone! As Christmas approaches, many of you have probably made countless desserts to share with family and friends this holiday season. If you haven’t started yet, or you’re looking for something different to add to your Christmas time cookie arsenal, we have a Christmas Cake Cookie recipe that is a fun and tasty twist on the traditional holiday fruitcake.

christmas cake cookies

Here’s what Marguerite had to say:

christmas cake cookies recipe

As you can see in Marguerite’s ingredient list, she called for dates in addition to quite a few other ingredients. We couldn’t find them easily and we also weren’t too keen on putting them in this recipe anyway. So we decided to skip them and just go with the ingredients we were more familiar with. Now, some of you may be looking at this and saying, ‘a pound of nuts and a pound of candied fruit is going to make a lot of cookies.’ Aaron really wishes he had thought that before he mixed all these ingredients together. Over an hour later and a lot of spooning of dough, Aaron had churned out almost 90 cookies! Now that we’ve made and tasted these cookies, we’re glad we made that many to share with our friends and families, but boy was it tiring at the time.

christmas cookies

I mentioned earlier that these Christmas Cake Cookies are a twist on the holiday fruitcake. We here at Marguerite’s Cookbook have never actually had a traditional fruitcake, but we know all about the negative stereotype fruitcake has been saddled with. If fruitcake has been labeled as dry and hard, these Christmas Cake Cookies are the exact opposite! The cookies were soft and cooked through perfectly, turning out to be yet another success.

cake cookies

We both really enjoyed these cookies, because well, they’re cookies. Having more brown sugar than other cookie recipes was a big plus for me, since I would bathe in brown sugar and butter if it we’re practical. Aaron liked the combination of nuts and candied fruit. The reds and greens of the candied cherries helped put us in a holiday mood and makes these cookies extra festive.We hope our friends and families enjoy these Christmas Cake Cookies as much as we did as we share them over the holidays!

christmas cake cookies and milk

Christmas Cake Cookies
Print Recipe
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Christmas Cake Cookies
Print Recipe
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar. Add eggs.
  3. Sift dry ingredients together and add fruits and nuts to dry ingredients.
  4. Add dry ingredients to the rest of the batter.
  5. Drop by teaspoonfuls into tea sized (mini) cupcake liners. Do not grease papers or trays.
  6. Bake for 13 minutes at 350.
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Ice Cream Sundae Pie

ice cream sundae pie

Welp, this is our last pie of pie month! It’s been an interesting month and we’ve learned a lot. Hopefully next year, we’ll be a little more organized and a little more prepared. This pie is a great way to end it. If you love ice cream, then you’ll love this ice cream sundae pie.

Here is what Marguerite had to say:

fudge sundae pie recipe

This one looked pretty complicated at first glance, however the parts where we had issues were somewhat unexpected. Aaron made sure to take the ice cream out of the freezer before we prepared the rest of the recipe, but it was still too firm when we began trying to spread it into a layer on top or the vanilla wafers. Those wafers also wouldn’t stay put when they came into contact with the ice cream. It was also time consuming and boring to wait for the fudge to cool, so it ended up being a little too warm when we started layering. Oh well.

ice cream sundae pie

But oh my goodness this pie was to die for! I loved the vanilla wafer crust and the fluffiness of the fudge mixed in with the ice cream. One change we would have made: either keep the layers of fudge and ice cream neater or try to marble them more. This was mostly a side effect of the issues we mentioned having above. This wouldn’t have changed the taste, mostly just made it look a little prettier.

ice cream sundae pie

I’m not personally crazy about nuts and would have liked to top this one with either whipped cream or sprinkles, but I’m glad we tried Marguerite’s ice cream sundae pie like the recipe said first. Aaron, of course, loved it. He was sort of expecting these ingredients that are typically found in a fudge sundae to magically transform into something different, but not too surprisingly, it just tasted like a delicious sundae!

ice cream sundae pie

We hope you enjoyed pie month! We’ve got some great holiday themed treats planned for December!

Ice Cream Sundae Pie
Print Recipe
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Ice Cream Sundae Pie
Print Recipe
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Ingredients
Servings: pie
Instructions
  1. Put milk, chocolate, marshmallows, and salt in a heavy saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens.
  2. Take off heat and cool to room temperature.
  3. Line a 9" pie pan with vanilla wafers.
  4. Layer a pint of vanilla ice cream over the wafers.
  5. Cover ice cream with half of chocolate mixture.
  6. Repeat with another pint of vanilla ice cream and the rest of the chocolate mixture.
  7. Place pecan halves on top.
  8. Freeze until firm, 3-5 hours.
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Lemon Parfait Pie

Lemon Parfait Pie header

Okay pie fans, we’re in the home stretch! If you were a fan of our summer pie, the cherry parfait pie, then this lemon parfait pie will be a nice variation of that. In this crazy month of pies, a simple pie that we have basically done before was a nice breather. The lemon parfait pie did not turn out just like the cherry parfait pie, but it was still tasty!

 

Here’s what Marguerite said about it:

lemon-parfait-pie

This recipe is also from Marguerite’s aunts Stella and Florence. It wasn’t quite the same directions as before, and it turned out looking a bit differently. Looking back at the cherry parfait pie recipe, some of the differences are in the times written for thickening the mixture before it gets poured into the shell. It could have been that, or the fact that there was less total liquid, or just the fact that lemons are different from cherries. Whatever the reason, you can see that the lemon parfait pie did not turn out as smooth as the cherry one.

Lemon Parfait Pie

Another difference between these two pies became obvious when we cut into it. The lemon parfait pie did not hold together as nicely when we cut slices out. I am pretty sure its because we let it set longer before pouring it into the shell and we allowed it to get too set. Even though it didn’t hold together, it still tasted amazing! I liked this pie, which is different for me, but this pie was mostly jello and ice cream. Aaron (and his co-workers!) also enjoyed this pie.

Lemon Parfait Pie

As we come closer to the end of pie month, I am surprised and excited that all these pies have been so different from each other. It’s been a fun adventure.

Lemon Parfait Pie
Print Recipe
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Lemon Parfait Pie
Print Recipe
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Ingredients
Servings: pie
Instructions
  1. Dissolve jello in hot water.
  2. Add peel and juice, then add ice cream by the spoon full, stirring until melted.
  3. Chill 25 to 30 minutes.
  4. Turn into shell.
  5. Chill 20 to 25 minutes.
  6. Garnish with whipped cream and additional lemon peel, if desired.
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Peanut Butter Meringue Pie

peanutbuttermeringuepie

We are very excited to bring you another unique pie as we continue pie month! Aaron and I were looking forward to this peanut butter meringue pie until we looked at the length of both the ingredient list and directions. This is probably the most difficult and most involved recipe we have attempted in our first year of Marguerite’s Cookbook. However difficult, this pie cannot be considered anything less than a delicious success!

Here’s what Marguerite had to say:

peanutbutterpierecipe

When reading over the recipe, Aaron realized we had to ask a more experienced baker quite a few questions to even be able to attempt this pie. So we called Mercedes and got some direction on everything from scalded milk to meringue. Recently, Aaron has been doing most of the cooking while I observe due to our tiny kitchen, but not this time. It took both of us, most of our mixing bowls and saucepans, and a long time to put this peanut butter meringue pie together.

peanut butter meringue pie

This definitely wasn’t the most stress-free recipe, and it didn’t turn out perfectly, but we’ll consider it a success. The custard was difficult and important, since it was the majority of the pie. The meringue was also very challenging. On top of all that, it is not the most attractive pie. But you know what they say, “don’t judge a peanut butter meringue pie by its cover.”

peanut butter pie

I was expecting this pie to basically look like a pumpkin pie, but like with just peanut butter. Well, I was surprised. The flavor was to die for though. Aaron really liked this pie, and not just because he would live on peanut butter if I let him. He made sure to try every bit of the pie individually, so he could really decipher the flavors that made up our peanut butter meringue pie. The custard and meringue taste as they should, and can be considered successful first attempts at both of those components. Of course the peanut butter/powdered sugar component was the highlight of the pie, and made it incredibly sweet. Overall, another success!

Peanut Butter Meringue Pie
Print Recipe
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Peanut Butter Meringue Pie
Print Recipe
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Ingredients
Servings: pie
Instructions
  1. Combine the powdered sugar and peanut butter together.
  2. Sprinkle 3/4 of this mixture on the bottom of a baked pie crust. Keep the other 1/4 for topping.
  3. Scald 2 cups of whole milk and set aside to cool.
  4. Combine the cornstarch, sugar, and salt together. Add the slightly cooled milk and mix well.
  5. Beat egg yolks well, add a small amount of the milk mixture over yolks and mix well.
  6. Add eggs to rest of milk mixture. Cook in double boiler until mixture thickens. Remove from heat.
  7. Add the butter and vanilla.
  8. Pour into shell.
  9. Beat the 3 egg whites, cream of tartar, and a pinch of salt until stiff and dry. Slowly add the sugar. Continue beating until stiff. Spread over pie and seal edges.
  10. Place in 325 degree oven on second rack and bake 15-20 minutes (until meringue is browned.)
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Pumpkin Pie

Pumpkin Pie Header

What pie would be better to make as we approach Thanksgiving, than a classic homemade pumpkin pie?! Nothing quite beats a well executed pumpkin pie, and we were able to do just that. Of course, we used Marguerite’s perfect pie crust to go with this timeless pie.

Here’s what Marguerite had to say:

mother's pumpkin pie recipe

As you can see, this recipe is titled Mother’s pumpkin pie. That would be Marguerite’s mother, or Aaron’s great grandmother,  Allen. One of the best stories from Aaron’s mom regarding this pumpkin pie recipe is that she remembers Marguerite pouring the milk for this recipe straight out of a glass bottle (that was delivered by an honest to goodness Milkman!) As usual, Marguerite didn’t give us too much direction.

Pie Recipe

For as short as the ingredient list is, we should have had an easier time. The pie you see in these pictures may or may not be the third one we made (don’t ask.) But in our first failed attempts, we learned things to improve our process. On our first try, we just added all the ingredients together without any real order, rhyme, or reason. The successful change we made was to mix the dry ingredients into the pumpkin thoroughly first.  Then we beat the eggs well and add them, followed by the milk. The baking step was also a bit tricky for us, but in the end the pie came out of the oven looking just fine.

Pumpkin Recipe

Now, on to taste. Mercedes gave us the insight that those who tried Marguerite’s pumpkin pie liked it for its more mild pumpkin flavor, which Aaron also noted. Marguerite attributed this milder flavor to the higher concentration of eggs and milk versus pumpkin. Aaron liked this pumpkin pie well enough, although pumpkin is a little farther down his list of favorite pie flavors than others. I care not for pumpkin, and the small bite I sampled was not appealing to me. The crust, I could eat all day though.

Pumpkin Pie Piece

So where could we take this pumpkin pie to find willing taste testers? That’s right, Aaron’s co-workers. They all enjoyed it, and Aaron’s pretty sure they weren’t just being polite! One of them, who claimed to like pumpkin pie even more than any cake, ate a quarter of it in one sitting! We hope if you try Marguerite’s pumpkin pie this fall that you like it as much as Aaron’s work pals.

Pumpkin Pie

Pumpkin Pie
Print Recipe
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Pumpkin Pie
Print Recipe
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Ingredients
Filling
Crust
Servings: pie
Instructions
Crust
  1. Blend flour and salt in large bowl. Cut shortening into flour mixture using pasty blender or fork. Stir in just enough water with fork until dough holds together.
  2. TIP Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  3. Shape dough into a ball. Flatten ball into a 1/2 inch round disk.
  4. Chill for 30 minutes or up to two days.
  5. Roll dough from center outward into a circle 2 inches wider than pie plate on lightly floured surface. Transfer dough to pie plate.
Filling
  1. Preheat oven to 425 degrees.
  2. Mix pumpkin, salt, nutmeg, and sugar well.
  3. Beat eggs well, and add to pumpkin. Mix together well.
  4. Slowly add milk, mixing ingredients together well.
  5. Pour into shell.
  6. Cook in oven at 425 degrees for 15 minutes, then lower temperature to 350 and cook until a knife inserted in the pumpkin comes out dry, around 40-50 minutes.
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Creme de Menthe Pie

 

cremedementheheader

Now that we’ve shown you Marguerite’s pie crust, we’re NOT going to use it today. Let’s change gears! Our first pie is a Creme de Menthe Pie that is anything but traditional. It has some exciting and different ingredients and turned out quite unlike anything we expected.

Here’s what Marguerite had to say:

creme-de-menthe-recipe

In researching ingredients for this recipe, both Aaron and I did not realize that Creme de Menthe was a liqueur. In the 25 plus years Aaron knew Marguerite, he never knew her to have a drink, or talk about alcoholic beverages. There isn’t much of this mint liqueur in the pie, but it made a great additional flavor. Aaron had to go to three different stores to find Creme de Menthe, which was the hardest part of the recipe!

Grasshopper Pie

Aaron’s favorite part of this creme de menthe pie recipe was making the crust. It called for 24 Oreo cookies, but without the cream in the middle. Aaron of course didn’t want that filling to go to waste . . .

Mixing a whole 32 ounces of Cool Whip in our average sized stand mixer, in our 24 square foot kitchen was a test in patience, but other than that, making this recipe was pretty simply. Once we poured the liquid into the spring form pan, all that was left was to wait for it to set.

Creme-de-Menth

As you can see, it had a slight tint of green that really just hinted at the mint flavor. I think next time, I’ll add a little green food coloring to make it more fun. The thing that surprised us the most about the creme de menthe pie was the consistency and texture. While it retained some of the stickiness and elasticity of the little bit of marshmallow fluff, it could only be described as ice cream cake like. It was firm right out of the freezer, but did melt like ice cream but slower. We both loved this creme de menthe pie! My favorite things about it were the fact that it tasted like ice cream cake, as well as the hint of mint flavor. Aaron is not necessarily lining up for super-minty anything, but even he enjoyed the mint flavor of this recipe. He also appreciated the way the mint flavor paired with the Oreo crust.

Creme-de-Menth Pie

With the holidays coming up, this creme de menthe pie recipe could be a great treat. Or you could save it for a warm summer night (when those finally come back around!)

Creme de Menthe Pie
Print Recipe
Prep Time
45 minutes
Passive Time
2 hours
Prep Time
45 minutes
Passive Time
2 hours
Creme de Menthe Pie
Print Recipe
Prep Time
45 minutes
Passive Time
2 hours
Prep Time
45 minutes
Passive Time
2 hours
Ingredients
Crust
Filling
Servings:
Instructions
Crust
  1. Remove cream from Oreos and roll into crumbs.
  2. Toss Oreo crumbs with melted butter.
  3. Put into a 9" spring form pan, reserving 1/2 cup for garnish.
Filling
  1. Gradually add Creme de Menthe to marshmallow cream until well blended.
  2. Fold Cool Whip into mixture.
  3. Pour into pan.
  4. Freeze for several hours until firm. Sprinkle remaining crumbs on as a garnish.
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Perfect Pie Crust

pie crust header

Happy Pie Month! To kick off this month of delicious desserts, we’re going to start with the basics. According to many people in our family, the best part of Marguerite’s pies were the crust. While there was not a handwritten recipe anywhere in the cookbook, Aaron’s mom was able to give us the low-down.

Perfect Pie Crust

Marguerite used a basic Crisco pie crust recipe. Aaron’s mom, Mercedes, is a bit of an expert on this crust. She tried to make pies with Marguerite and similar to Marguerite’s many times. A difficult task, because Marguerite said the best crust was one that you didn’t handle too much. Mercedes confessed it was something she was never great at. We think we aren’t quite there yet either, but with the amount of pie’s we’ll be making on this blog, we are hopeful we can get there someday! We already covered it a while ago with our Cranberry Cherry Pie, but we think it’s worth giving it it’s own post.

Cranberry Cherry pie and slice

Aforementioned Cranberry Cherry Pie, made with this crust

Some of the pies in this month will not be made with Marguerite’s perfect pie crust. We’re trying to balance out some of the more “traditional pies” with some unique ones; many of which don’t involve a traditional crust. Just for ease, we’ll also be using a few pre-made pie crusts in place of this crust as well.

That being said, Marguerite’s perfect pie crust is something we enjoy making, because it is one of the things she made best that everyone remembers. So keep an eye out during Pie Month for this crust!

Check out the recipe below and enjoy Marguerite’s Cookbook’s Pie Month!

Perfect Pie Crust
Print Recipe
Servings Prep Time
1 pie crust 10 minutes
Passive Time
30 minutes
Servings Prep Time
1 pie crust 10 minutes
Passive Time
30 minutes
Perfect Pie Crust
Print Recipe
Servings Prep Time
1 pie crust 10 minutes
Passive Time
30 minutes
Servings Prep Time
1 pie crust 10 minutes
Passive Time
30 minutes
Ingredients
Servings: pie crust
Instructions
  1. Blend flour and salt in large bowl. Cut shortening into flour mixture using pasty blender or fork. Stir in just enough water with fork until dough holds together.
  2. TIP Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  3. Shape dough into a ball. Flatten ball into a 1/2 inch round disk.
  4. Chill for 30 minutes or up to two days.
  5. Roll dough from center outward into a circle 2 inches wider than pie plate on lightly floured surface. Transfer dough to pie plate.
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Pumpkin Bread

pumpkinbreadheader Happy Autumn everyone! As the weather cools down around us and the leaves begin to change, that brings to mind one of the most popular fall flavors. Pumpkin. The most famous pumpkin recipe is probably pumpkin pie, but we’ve got that coming for you a bit closer to Thanksgiving.  Today we have a delicious pumpkin bread that really ushers in the fall season.

Here’s what Marguerite had to say:

 

This recipe is actually from another of Marguerite’s teaching colleagues and friends from her many years of teaching, Kathy Hoffman. You may notice it appears one thing is missing from this recipe. While making it, Aaron wasn’t sure the flour was mistakenly forgotten, but it was obvious once all the other ingredients were mixed together that this wasn’t going to turn into bread without flour.

Pumpkin Bread Loaf

After that, this pumpkin bread recipe was very simple to make. It was actually on the same page in the book as our zucchini bread recipe, and is very similar as far as ingredients and prep. I do not like pumpkin flavored things, but I found this pumpkin bread to be delicious! It tasted like autumn. That is, the spices masked the pumpkin flavor enough that I was able to enjoy this. I had too many pieces!

Pumpkin Bread

Aaron also loved how this pumpkin bread tasted more like spices than pumpkin. He also loved the color once it was baked, as well as the smell of the bread baking. He was so excited after tasting it, that he went right back into the kitchen and made another loaf with the remaining pumpkin we had! This was mostly because he knows his coworkers will eat it all up and there will be none left for us! We hope you enjoy this pumpkin bread recipe this fall with us.

Pumpkin Bread Recipe

Pumpkin Bread
Print Recipe
Prep Time
15 minutes
Cook Time
45 minutes
Prep Time
15 minutes
Cook Time
45 minutes
Pumpkin Bread
Print Recipe
Prep Time
15 minutes
Cook Time
45 minutes
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together.
  3. Grease one pan for a large loaf or two pans for two smaller loafs.
  4. Bake approximately 45 minutes to 1 hour.
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