I totally cancelled Thanksgiving this year. Skipping it. I had this romantic ideal of getting in the car and going on a spontaneous road trip, eating Thanksgiving at a truck stop but then I remembered that I REALLY like stuffing. And Pie. And Gravy. DAMMNIT – Thanksgiving is back on!
Plus dear friends, I promised you the annual Thanksgiving playlist, and I hate to go back on a promise.
Why wait any longer – here is the Bittersweet Susie 2015 Playlist!
And for those of you cooking all day – here is a compilation of THREE YEARS of Thanksgiving playlist tunes. You know who loves you, right??
Thanksgiving Cooking Marathon
If you subscribe to my spotify channel you get get access to these playlists BEFORE they get posted to the blog. VIP ALL THE WAY.
I also have a Vintage Recipe test for you all – it’s a good one! And not in a SO BAD IT’S GOOD – but a “this is tasty and easy and thank you recipe writer from 1962.”
My mother has one of those little brand advertising recipe pamphlets from the early 60’s that she has had as long as I can remember. She hides it so none of us kids can “borrow” it. There are some recipes in there that we will accept NO SUBSTITUTE – they are the base for a lot of family celebrations and fond childhood memories.
I think a lot of these little pamphlets were considered freebees and throwaways but a lot of great recipes and artwork are in these little suckers. I have quite a collection going for me. But this ONE Eagle Brand my mom has is no where to be found. The hunt shall continue.
I needed to make a Pumpkin Pie for our office potluck. I picked out some fancy pants epicurious recipe – which I am sure would have been FAB but also contained 87 ingredients and an equal number of steps. My mom, being the smartest lady on the planet said “Fuck That!” and gave me a photo copy of a Pumpkin Pie recipe from her magical Eagle Brand book. Moms are the BEST, wouldn’t you agree?
Magic Pumpkin Pie
(Makes one 9-inch pie)
- 1 unbaked 9 inch pastry shell
- 2 cups canned pumpkin
- 1 can Eagle Brand Sweetened Condensed Milk
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3/4 teaspoon cinnamon
In a large-sized bowl, blend together all ingredients. Turn into shell. Bake in moderate (375 degrees) over 50-55 minutes or until knife inserted near center comes out clean. Cool. Refrigerate at least 1 hour.
Uhm EASIEST RECIPE EVER!
The main ingredients are canned pumpkin and a whole can of sweetened condenced milk. I am already slightly concerned BUT my coworkers are good sports (they have tested a vintage recipe for me before) so I continue on.
Looking a little better. I didn’t have all those spices separately so I just dumped a heap of pumpkin pie spice in there. Clearly this is an exact science.
That’s more like it…
A word about crust. I hate it. I find traditional pie crust to be a complete waste of butter and I am not interested in rolling anything out with a rolling pin. Fuck. That. I cheated and bought a frozen crust.
THERE! I ADMITTED IT!
Looks good to me!
Pie cooling on this awesome window ledge that I am convinced was designed SPECIFICALLY for this task. And on to the test:
My coworkers are brave souls- really! And totally game with the vintage recipe tests. I ask my subjects to be brutally honest. Some have no problem while others don’t like hurting my feelings. DO IT FOR SCIENCE PEOPLE.
Ashley: “I really like it.” REALLY? “Yea, it’s really good. I wouldn’t change a thing”
Karli: Reminds me of sweet ground – the depth of the flavors.
Ali : *having it with Reddi Whip* “hmmmmm a lot of spice, which I really like – but not overwhelming. It’s kinda fluffy. It’s good, it’s one of the most flavorful pumpkin pies I have ever had.”
Danielle: “It’s really good – and tell them I’m fat so I should know!”
Gretchen: “This is really good. I am normally not a huge fn of pumpkin pie but I would eat this for sure!”
Lori: (surprised) “It’s good! It’s really good! It tastes as good as a store bought pie but it isn’t as dry. It tastes whipped!”
Holly: “It’s deliciouso!”
Kevin: “It was good but I am not the best person to ask – I use it primarily as a whip cream delivery system.”
I tried it too folks, I was skeptical and I am PICKY about desserts, and it WAS GOOD. It took 5 mins to whip up and then bake. hands down the easiest dessert I have ever made. I hope this helps you if you need a last minute dessert to take to your Aunt Martha’s house. I promise not to tell her you didn’t make the crust.
I am certainly thankful for you readers and friends! Have a great weekend.
You still have homework though:
• What is your parent’s or grandparent’s go to cookbook?
• Do you have a dish that is your favorite family tradition for Thanksgiving?
• What are your kitchen tricks you don’t tell anyone about?