Archive for October 29th, 2011

I decided it was time to propagate my blue hydrangea bush again.  I’ve had little luck in past with it holding the blue coloration, usually turning pink with the soil.  The drought didn’t help, and I was certain I would not be able to keep these cuttings alive long enough to see blooms.  Normally I would have put them directly in ground, but really wanting to avoid scorched and brown foliage I opted for trying planters instead.

The hydrangea’s shocked me and not only survived, but bloomed in the most beautiful blue hue.  I’ve not had them bloom in October before but I am so glad they did. What a fitting farewell to Summer. Now….just to keep them alive in the frosts of winter.

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Pumpkin pie, oh I love you.  Yet, I am one of those who will scrape the filling out of the crust and leave the crust behind.  It’s not that I don’t like pie crust, I eat it in all other types of pies, but pumpkin pie it’s the filling that I crave. My children have developed this eat filling-leave crust preference as well so I was overjoyed when I learned I could make pumpkin pie without needing to make a pie crust at all.  Not a bite goes to waste and every fork full is a delight of rich, creamy, golden decadence.

Crust-less Pumpkin Pie

1 cup pumpkin (canned or fresh..not pumpkin pie filling)

3/4 cup sugar

1 can evaporated milk

1 tbsp butter melted

1/2 cup bisquick mix (or homemade bisquick mix)

1 1/2 tsp pumpkin pie spice

1 tsp vanilla

2 eggs

Mix all together and pour into greased pie pan (or square cake pan because you can’t find pie pans until after you already have it made).

Bake 350 degrees for 35-45 minutes.

*If you want to make small individual pies, pour into greased muffin tins and bake 350 degrees for 15-20 minutes.*

To make your own Pumpkin Pie Spice Blend

2 tbsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground ginger

1 tsp ground cloves

1 tsp ground allspice

Mix and store in airtight container.

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