How To make Aunt Libby's Chocolate Pie
Filling: 2 c Boiling water
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 tb Cocoa
1/4 c Flour
2 Egg yolks
1 tb Butter
1 ts Vanilla
Meringue: 2 Egg whites
1/4 ts Cream of tartar
5 tb Sugar
In small mixing bowl, put sugar, cornstarch, salt, cocoa, and flour, mix well. Slowly add some of boiling water to dry sugar mixture. Mix well until smooth. Add this mixture to rest of boiling water. Return to stove and cook until thick. Remove from stove. Pour a small amount of this mixture over well beaten egg yolks. Add egg mixture to balance mixture in pan and cook about 1 to 2 minutes. Remove from heat and add butter and vanilla. Mix well. Pour into prepared baked pie shell. Meringue: Beat egg whites until foamy, add salt and cream of tartar. Continue beating until fairly stiff. Add sugar, one tablespoon at a time. Arrange meringue on pie and bake at 350 degrees for 15 minutes, or until nicely browned. Aunt Libby's Kitchen -----
How To make Aunt Libby's Chocolate Pie's Videos
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The Pumpkin Pie is delicious! (2 of 2). And a story about my Aunt Ann
Libby's Famous Pumpkin Pie recipe
2 eggs beaten, 1 can (16 oz.) Pumpkin, 1 (12 oz can) Evaporated milk, 3/4 c sugar, 1/2 tsp salt, 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 (9) UNbaked pie crust. Put all ingredients into a bowl & blend well with a mixer or whisk. Pour into pie crust. Bake in a 425 degree oven for 15 min. Turn oven temperature down to 350 degrees and bake for 40-50 min. Enjoy!!
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Recipe of the week: Easy pumpkin pie recipe
The holidays are here! Although it’s recommended to celebrate socially distanced, there are still ways to make it a great season. This recipe is a quick and easy pumpkin pie recipe that should take no longer than an hour. Pumpkin pie was created in the 1800’s has been one of the traditional desserts of Thanksgiving and other holidays.
Aunt Duddie Makes Pumpkin Pie
I found a can of organic pumpkin pie filling in the pantry and I had a pie crust in the freezer so I made a pumpkin pie for Hungry Hubby and used MamaNieceA's beautiful free-range eggs. Hungry likes my old recipe better.
Making Libby’s Pumpkin Cheesecake – Preparation & Review
In this video, Kevin is making the Libby’s Pumpkin Cheesecake – Pumpkin Cheesecake Kit. It was mailed to us from Jerri in Tennessee!
Music Credit: Fretless Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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How to Make Perfect Pumpkin Pancakes | The Stay At Home Chef
Perfect Pumpkin Pancakes that are easy to make and taste just like pumpkin pie!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1½ cups buttermilk
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• pinch ground cloves
• 2 cups all-purpose flour
✅Instructions
00:01:52 - How do you know when your pancake is ready to flip
1️⃣ 00:00:15 - In a large mixing bowl, whisk together buttermilk, pumpkin puree, egg, and vanilla extract. Stir in brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves until combined. Stir in flour until no lumps remain.
2️⃣ 00:01:35 - Heat a non-stick skillet or griddle over medium-high heat. Lightly oil with a non-stick cooking spray or butter.
3️⃣ 00:01:45 - Working in batches, scoop about 1/4 cup of the batter on to the hot griddle. When bubbles form on top of pancake, use a spatula to flip the pancakes. Cook until both sides are browned and pancake is cooked through.
4️⃣ 00:02:20 - Serve hot.
CARAMEL SYRUP:
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