Sunday, December 11th was our last day for the 2011 season. A big thank you to everyone that came to the Farm this year and helped make 2011 another wonderful year. We are taking reservations for April 2012 field trips on line or by calling the office at 281-934-3276. We have several projects in the “thinking about” stage right now; so there are sure to be some nice additions for 2012. Become a Fan on our Facebook page and follow what is happening at the Farm during the off-season.
Chiffon Pumpkin Pie
For the pie:
one 9″ – 10″ pie shell, BAKED
one envelope Knox gelatine
1/4 cup cold water
1 1/4 cup cooked, mashed pumpkin
1/2 cup milk
1 cup sugar, divided
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 eggs
For whipped cream:
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 rum or rum flavoring (We vote for RUM!)
Soften gelatine in cold water. Separate eggs; set whites aside. Slightly beat egg yolks and add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook in a double-boiler until thick. Remove from heat and add softened gelatine; mix thoroughly and cool. When mixture begins to thicken, beat egg whites until stiff, adding 1/2 cup sugar 2 teaspoons at a time. Add to thickening pumpkin mixture. Pour mixture into baked pie shell. Chill in refrigerator until set. Beat heavy cream with other ingredients until whipped. Top pie with whipped cream. Sip the rum as you are making the pie and baking it.
Pumpkin Bread
Makes 2 loaves. Bake time 1 hour
3 1/2 cups flour
2 teaspoons soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
3 cups sugar
1 teaspoon nutmeg
1 cup oil
4 eggs
2/3 cup of water
2 cups cooked, mashed pumpkin from Dewberry Farm’s pumpkin patch
Preheat oven to 350 degrees. Grease 2 loaf pans. Mix first 6 ingredients together in a large bowl. Make a well in the middle. In another bowl, blend eggs, oil and water with a whisk; add pumpkin and mix well. Pour into the well in the dry mixture and mix with a whisk. Pour into 2 greased pans. Bake at 350 degrees for 1 hour. This can also be baked as muffins for 20 minutes.
Our Bunkhouse Gang chef (called a chuckwagon ‘cookie’ on cowboy trail drives) has teamed up with Martha Stewart to bake up this great pumpkin pie! Hats off to you, Martha, for helping us out here.
Ingredients
- All-purpose flour, for work surface
- Flaky Pie Dough recipe (get it from your granny!)
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light or dark-brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pound Pumpkin Puree (use Cinderella pumpkins from Dewberry Farm!)
- 1 cup heavy cream
- Pecan-Praline
Directions
- On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
- Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
- Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
- In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
- Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.
Source: MarthaStewart.com
Well, not technically — but this year is the 10th anniversary of Dewberry Farm! We are planning little celebrations around the farm and on Facebook, hoping our many fans will help us mark this first decade. We’ll be posting Then … and Now photos here in our blog. And we’re hoping that our fans will dig for some old pictures of the early days. Heck — we might just have a contest to see who can come up with the oldest photo of Dewberry Farm. Now, don’t try to trick us — remember that the Dewberry Farmers are ‘older than dirt’ and we can remember ‘back when’!
Can you find your family in this picture? Use binoculars!
Our 2011 version of the Dewberry Farm map is now online! Rumor has it that there might be an upcoming Facebook contest to count all of the times that our beloved farm mascot, Rooty, appears in the map. (Rooty is the resident armadillo.) Check out the map (click on the image) and see the new things coming this fall at Dewberry Farm!
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