Thursday, October 1, 2009

Mr. H. has a new favorite dessert!

Vermont Maple Oatmeal Pie
8 servings

1 single pie crust
4 eggs
1 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oats
3/4 cup corn syrup
1/2 cup maple syrup
1/4 cup butter, melted
3 teaspoons vanilla extract

Press pastry into a 9 inch pie plate; flute edges. Combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Bake at 350° for 50-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

If you are a pecan pie person, like Mr. H., and like oatmeal, too ~
then this pie is for you!

Pumpkin Scones

Pumpkin Scones
8 servings

2 1/4 cups flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice*
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans, optional
cinnamon and sugar

Combine flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. Turn dough onto a floured surface; knead 10 times. Pat into an 8-inch circle. Sprinkle with cinnamon and sugar. Cut into 8 wedges; separate wedges and place on a greased baking sheet. Bake at 400° degrees for 15-2o minutes or until golden brown. Serve warm.

*If you don't have pumpkin pie spice in the pantry you can use -
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Oh, autumn-y goodness! :-)
It is possible that I might be on a little bit of a scone kick...
Stay tuned! ;-)

I found this recipe on a sweet cooking blog called Mixing Bowls and Measuring Spoons.

October has arrived!

Just waiting for the frost on the pumpkin! :-)