It's another day off from school. Work isn't shut down, but I'm staying home with the kids. The rain comes in bursts, flooding is periodic in our road/driveway/yard, but many homes in the city have been completely flooded out. We have rain in our forecast for the next week, but it will be tapering off as the cyclone blows itself out. So, another day at home in the sogginess. Now I have plenty of time to de-meat the turkey.
**International Children's Digital Library
**Peanut Butter Pumpkin Pie: Not bad. Not bad at all. For those of you who don't like to suffer through straight pumpkin pie, and really like peanut butter, this is for you. I'm more a cream cheese pumpkin pie person, or straight up with whipped cream, but like I said, this is a tasty alternative.
Pastry for single crust pie (I did a graham cracker crust)
1 (16 oz.) can pumpkin
1/2 c. light brown sugar
1/2 c. sugar
1/2 c. creamy peanut butter
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. light cream or half & half
Preheat oven to 350 degrees. Press pastry into 10 inch pie dish or 9 inch deep dish pie plate; set aside. In large bowl, beat eggs. Add pumpkin, both sugars, peanut butter, spice, and salt; beat well. Gradually add light cream, beating until blended. Pour into prepared crust and bake 65 to 70 minutes or until pie tests done. Let cool. Makes about 8 servings.
Note: If you don't have pumpkin pie spice, substitute 1/2 teaspoon each ground cinnamon, nutmeg, ginger, and allspice.