Alan's Pie Pastry

Ingredients:3 3/4 cups all-purpose flour

1 Tbsp. sugar

1/2 to 1 Tbsp. kosher salt (such as Diamond® crystal)

1/2 tsp. baking powder

1 3/4 cups cold unsalted butter, cut up

2/3 cup ice cold water

2 Tbsp. sour cream

1 tsp. vinegar

Directions:

In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.

In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours or better,overnight (finish by hand). DO NOT OVERMIX- the finished dough should break, not stretch.

Gently knead in bag to bring dough together. Form into discs.

Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.  *note: I didn't read through the directions before hand like I should have, and the crust was still light, flaky, and oh, SO perfect!

Tawny Pumpkin Pie

1 1/4 C. cooked pumpkin (fresh is best)
3/4 C. white sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1 tsp. cinnamon
1 tsp. flour
1/2 tsp. pumpkin spice
2 eggs, lightly beaten
1 C. evaporated milk
1 Tbs. water
1 tsp. vanilla
1-9" pastry shell (unbaked)
Directions:
Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water, vanilla and mix. Pour into pie crust and bake in a 425 degree oven for 15 min. Reduce heat and bake at 350 for 35 min. or until set. ( I cover edges with a pie pastry cover to avoid over browning crust).

Glazed Ginger Carrots

1 bag baby carrots
1/4 C. brown sugar
1 tsp. ginger
1/2 C. butter
Directions:
Cook carrots until desired tenderness is achieved. Drain and place in bowl. Add remaining ingredients and toss until covered.

Grandma Mower's Green Bean Casserole

2 cans green beans
2 cans cream of mushroom soup
1 can fried dry onions
Directions:
drain green beans, pour into casserole dish and mix in mushroom soup. Cover with fried onions and bake at 350 until hot and  bubbly.

Creamy Mashed Potatoes

8-9 potatoes pealed and cut into quarters
2 qts water
2 Tablespoons chicken bullion
1/2 C. skim milk or fat free evaporated milk
spray butter
Directions:
Boil potatoes in water and bullion until fork pokes in easily and potatoes break apart. Drain and transfer potatoes to mixture. Add milk. Mix till creamy. Dallop into bowl and spray with butter. Oh, so yummy, minus the fat!

Deviled Eggs

6 hard boiled eggs (cooked at boiling for 15 min. cooled and peeled)
1/4 C. Mayonnaise
1 tsp. mustard
1 tsp. vinegar
Paprika (to sprinkle)
Directions:
Cut hard boiled eggs in half long ways, and remove yolk. Mix mayo, mustard, and vinegar together adding salt to taste if desired. Add yolks to mayo mixture and cream together. Put mixture in decorator bag and squirt into egg whites. Sprinkle with paparika and garnish with parsley as desired. Enjoy!

Harvest Stuffing

1 C. shredded Carrots
1 C. chopped celery
1/2 C. chopped onion
1/2 C butter
1/4 tsp. ground nutmeg
8 C. dry bread cubes
2 C. finely chopped apple (I use Gala or Braeburn)
1/2 C. chopped walnuts (opt.)
1/4 tsp. wheat germ
1/2 C. chicken broth
1/4 tsp. each salt and pepper
In lg. skillet cook carrots, celery, and onion in butter till tender. Stir in nutmeg, salt, and pepper. In a bowl combine bread cubes, apple, walnuts, and wheat germ. Add carrot mixture. Drizzle with enough broth to moisten, tossing lightly. Add more broth until desired moistness is achieved. Use to stuff one 8-10 pd. turkey. Makes 8-10 servings. (I double or triple for Thanksgiving Dinner).