Cook covered for 35 minutes and then remove lid and bake a additional 15 minutes or until golden brown.įresh onions are usually available by the middle of July. Alternately you can place the dough on parchment paper and use a Dutch Oven to bake the bread.Bread will be golden, crusty and delicious!
Place dough on a cookie sheet sprinkled with corn meal flour or on parchment paper.It will be very sticky as you remove it from the bowl. Turn the dough onto a well-floured surface and with floured hands form the dough into a ball.Cover bowl with a plastic wrap and let sit in room temperature for 8-14 hours (over night).Add the water and using a wooden spoon stir together until the mixture resembles a shaggy dough. In a large bowl, stir together the flour, salt and yeast.Recently I have used a Dutch Oven to bake the bread and get a better rise and better crust. Spoon the resulting mixture into an unbaked pie shell and bake in the oven for 10 minutes at 450 degrees: then turn the temperature down to 350 and bake until the filling sets (about another hour+). Serve the warm pie with lots of fresh whipped cream.Īlthough not a recipe for fruits or vegetables from our produce garden this easy bread recipe goes great with most menus. Put all the ingredients into a bowl and mix well, adding the eggs last. Scoop out the pulp and mash it with a potato masher. We make it every year at Thanksgiving.ġ.5 cups of cooked pumpkin pulp (Butternut or Buttercup squash)Ĭook the squash or pumpkin in the oven or microwave until tender. Next best is fresh pumpkin and least desirable is store bought canned pumpkin. The best pumpkin pie is made with fresh Butternut or Buttercup squash. It is as good now as it was then but check with your cardiologist. Note: This recipe for pumpkin pie appeared in a Philadelphia newspaper in 1974. When ready to use sauce, stir in can of tomato paste.Pour 1.5 lbs sauce into quart size freezer containers. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Drain all the water you can from the chopped tomatoes.In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil.2 tablespoons dried or 10 fresh basil leaves.16 cups chopped tomatoes (I fill up the crockpot).1 green bell pepper, chopped (1.5 cups).Grab your tomatoes and crockpot and you're set! "This is a great sauce to make and freeze.
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