Paula Deen's Apple Butter Pumpkin Pie

OMGosh! Doesn't that look GOOD?!

It is. It really is. When I was browsing the Food Network site, I couldn't pass this picture up and I tried the recipe the following week. Whip up your own whip topping and it will look like Paula Deen's. I just bought some Light Whip Cream in a can.

I used fresh pumpkin, store-bought frozen crust, and fat free evaporated milk... and it was amazing.

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Ingredients:

• 1 c. apple butter
• 1 cup fresh or canned pumpkin
• 1/2 c. packed brown sugar
• 1/2 tsp. salt
• 3/4 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 3 eggs, slightly beaten
• 3/4 c. evaporated milk
• 1 unbaked 9-inch pie shell (use deep dish!)
• Sweetened whipped cream, for garnish

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Directions:

1. Preheat oven to 425 degrees.
2. Combine apple butter, pumpkin, salt and spices in a bowl.
3. Stir in eggs.
4. Gradually add milk and mix well. Pour into pie shell.
5. Bake for about 40 minutes or until set.

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Notes:

If crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

A tasty topping for this pie is praline pecans.

Gift Giving Carrot Cake

This is a recipe meant to be shared! Not only to share the recipe, but the share the other loaves that this recipe makes.

I have no idea how my mom came across this recipe. But I remember for Christmas one year giving little loaves as presents to everyone...teachers, Sunday school teachers, babysitter... We wrapped them up in pretty green saran wrap, ribbon, and a tag. I was probably only in 2nd grade, but I truly remember giving that gift.

The recipe made it into the Family Cookbook, hiding somewhere under my mom's name. With the fall weather and the baby coming in a week, I decided that I had to share this recipe.

I hope you enjoy!

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Ingredients:

3 c. unsifted flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. salt

3 eggs

1 1/2 c. sugar

3/4 c. mayonnaise

20 oz. canned crushed pineapple (well drained--reserve 1/2 c. juice)

3 c. coarsely shredded carrots

1 c. raisins

1 c. coarsely chopped walnuts

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Directions:

1. Grease and flour 6 (5 1/2" x 3" x 2 1/2") loaf pans OR
   2 (9" x 5" x 3") loaf pans OR
   1 (9" x 13") baking pan
2. Mix first 5 ingredients, set aside.
3. In a large bowl with mixer at medium speed, beat eggs, sugar, mayonnaise, crushed pineapple, and 1/2 c. juice until well blended.
4. Gradually beat in flour mixture until well blended.
5. Stir in remaining ingredients.
6. Turn into prepared pan(s).
7. Bake at 350 degrees for 50-55 minutes, or until toothpick comes out clean.
8. Cool in pan for 10 minutes, then remove.