I love to cook. And I love television. When you combine the two, you get the highest rated show in CAPS 13 history. (Don't quote me on that.)
During the fall semester of my senior year in college, I created my own cooking show called Rye's Kitchen. I made a total of 8 episodes, each lasting 20-30 minutes.
Right before Thanksgiving, I made a pumpkin pie. I have taken that episode and condensed it down to five minutes. So if the following video clip seems choppy, that's because I took out about 18 minutes from the original episode.
Enjoy! And Happy Thanksgiving!
I had to cut out the parts where I go through the ingredients, so if this inspires any of you to make a Pumpkin Pie, here is the recipe:
Crust
1 1/3 cup - all-purpose flour
1/2 tsp - salt
(mix flour & salt together before adding Crisco)
1/2 cup - Crisco vegetable shortening
3 Tbsp - ice water
Filling
3/4 cup - sugar
1/2 tsp - salt
1 tsp - cinnamon
1/2 tsp - ground ginger
1/4 tsp - ground cloves
2 - large eggs
1 can (15 oz) - Libby's pure pumpkin
1 tsp - vanilla extract
1 can (12 oz) - evaporated milk
Bake in preheated 425 degree oven for 15 minutes.
Reduce temp. to 350 degrees and bake an additional 40-50 minutes.
After baking, cool on wire rack for 2 hours.
I think you are awesome. I love the apron. Whatever happened to the matching pillow covers?
ReplyDeleteMom
rye stacy said she is inspired... I doubt i will come home to a pumpkin pie tomorrow though.
ReplyDeleteSo, when is the episode on "Rye" bread?!? ;) Very good though!
ReplyDeleteBest pumpkin pie I've ever had. :)
ReplyDeleteRye, I'm going to give you a package of lard, mix half lard and half crisco for a very tender crust. I always take Karmel a package when I visit her. For my liquid I use water with ice, one egg and a tablespoon of apple cider vinegar.
ReplyDeleteAunt Edie
I'm thinking about making the theme song to Rye's Kitchen as my ringtone.
ReplyDeleteps: Who is this other Jeremy W.?