So this book is also filled with quite a few recipes as Mrs. Cobb is in this story, and when Mrs. Cobb is there she is always baking goodies. My mother and I decided to try Mrs. Cobb’s pumpkin pie and the firehouse chili.
Mrs. Cobb’s Pumpkin Pie
“That night Mrs. Cobb served…a wedge of pumpkin pie…” (pg. 66)
5 Tablespoons of Shortening
1 Cup of All-Purpose Flour
1 Tablespoon of Sugar
1/2 a Teaspoon of Salt
1/8 Teaspoon of Cinnamon
3-6 Tablespoons of ice water to hold dough together
Cut shortening into flour, powdered sugar, salt, and cinnamon with pastry blender or fork until mixture looks like a coarse meal. Add water a tablespoonful at a time, mixing lightly into flour mixture with a fork. Gently form into a ball and roll into a circle 1/4 inch in thickness on floured surface. Place in a 9-inch pie pan. Chill for 5-10 minutes before adding pumpkin filling.
1/2 Cup of Sugar
1/4 Cup of Brown Sugar
1/2 Teaspoon of Salt
2 Teaspoons of Pumpkin Pie Spice
2 Eggs, beaten
1 15-oz Can of Pumpkin
1.5 Cups of half-and-half or evaporated milk
1 Cup of Sweetened Whipped Cream or Whipped Topping (optional)
Preheat the Oven to 425°. Mix sugars, salt, and spice in a small bowl. In another bowl, mix eggs and pumpkin. Add sugar mixture. Slowly stir in half–and–half or evaporated milk. Pour into unbaked pastry shell and bake at 425° for 15 minutes. Reduce heat and bake at 350° for about 45 minutes or until knife inserted in the center comes out clean. Garnish with whipped cream or whipped topping. Serves 6.
Now this pie was really good, much better than any I have ever made before.
“Why don’t you come to the Mill for lunch today?’ [Asked Hixie.] ‘What’s the special?’ [Asked Qwill] ‘Chili. Bring your own fire extinguisher.” (pg. 135)
2 Pounds of Ground Beef or Turkey
2 Medium Onions, Chopped
1 15-oz can of Hot Enchilada Sauce
2 15-oz Cans of Tomato Sauce
1 15.5-oz Cans of Kidney Beans, drained
8 oz sharp Cheddar Cheese, grated
Tabasco Sauce to taste
Preheat the oven to 300°. Cook ground meat and onion together in a large skillet. Drain. Add enchilada sauce, tomato sauce, beans, cheese, and Tabasco sauce if desired. Stir well. Pour into baking dish and bake for 30 minuetes. Serve over chips. Serves 6
Now I didn’t really like this chili. I thought it was strange to bake it instead of cooking it on the stove like you usually do. I also didn’t like serving the chili over chips, it was too nacho-y but not in a good way. I also thought it wasn’t very hot as well. I was very disappointed in this recipe.
“I smell something good [said Qwilleran].’ ‘Coffee, [Polly] said, ‘and scones in the oven.” (pg. 204)
2 Cups of All-Purpose Flour
1.5 Teaspoons Cream of Tartar
3/4 Teaspoon Baking Soda
1/8 Teaspoon of Salt
1 Stick of Butter or Margarine, softened
1 Egg, Beaten
1/2 Cup of Currants
1/2 Cup of Buttermilk
1 Tablespoon Cream
1 Tablespoon of Sugar
Preheat the oven to 400°. Sift or mix the flour, cream of tartar, baking soda, and salt together. Cut in the butter or margarine until the mixture is about the size of small peas. Add the egg, the currants, and enough of the buttermilk to make a soft dough.
Turn out on floured surface and knead gently 4 or 5 times. Roll out to .5 inch thickness and cut into rounds 3 inches in diameter using a biscuit cutter or drinking glass.
Brush the tops with cream and sprinkle with sugar. Bake on greased cookie sheet 10-12 mins or until lightly browned.
Serve with cream cheese and jam. Makes 12.
To go to the previous recipe go to The Cat Who Posted a Recipe
To go to the next recipe go to The Cat Who Sniffed a Great Meal