Recipe makes the base for one 9 inch pie. Fill a cup with ice and water to ensure that the water you will be using is cold enough. In a food processor combine or cut together with a pastry cutter: 1 cup Flour 1⁄4 tsp Salt 1⁄3 cup Vegetable Shortening (You can use butter, margarine,…
Author: The Ephemeral Bee
Butternut Squash Spoon Bread
I would describe spoon bread as cornbread and pudding’s frequently overlooked love child. The sweetness of the cornmeal pairs well with the velvety pudding-like texture of the spoon bread, and creates the perfect canvas for a range of autumn starches from squash to sweet potatoes. In fact, I adapted this recipe from a Sweet Potato…
Pickled Beets
This is another wonderful canning recipe adapted from Liana Krissoff’s Canning for a New Generation. As you might be able to tell, I was on a canning kick last week: two different kinds of pickled pears, cranberry and pear chutney, and now some pickled beets. This is all part of the Thanksgiving prep. I was invited…
Spiced Cranberry and Pear Chutney
Spiced Cranberry and Pear Chutney: A sweet and tangy dressing that will brighten up any meal – be it a holiday feast or your slap-dab midweek lunch. This chutney cans beautifully, and makes a wonderful holiday housewarming gift. This recipe makes 3 pint sized jars. In a large sauce pan on the stovetop combine: 3/4 cups…
The Ephemeral Bee 