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Moving thoughts:

How to get myself and the fundamentals down to Arizona?

-Cruise America has an interesting arrangement between San Francisco and Mesa, Arizona, that could allow me to rent an RV for a one-way trip for something like $40/day, which seems insanely cheap.

-Should I just go ahead and buy a bread truck already?

-I can't envision [personal profile] scrottie and myself managing to get Princess TinyHouse from Nebraska and then driving 'er over to California before going down to Arizona. But she would make for a pretty rad AntMobile.

-I should price various rental car options vs. rental truck. I have this feeling that the rental truck wouldn't wind up costing all that much more, although I don't know that I really want to go that route, with all the extra lifting it would entail. I should start working on figuring out where/how to live when I get there, though, as that might wind up determining my strategy.

-

To borrow [profile] manintheboat's phrase, here's this morning's It Came from the Pantry entry. I am trying to clear out the fridge from Thanksgiving/etc, and had extra puff pastry, all that pumpkin puree, extra pecans, and some rather aged apples off the backyard apple tree. Ergo, pumpkin-apple turnovers / Pump-Ap-Pec Pie. I smashed together two different recipes, and the outcome was predictably delicious and tasted like All the Fall, for those who are into Fall or what-have-you. The ingredient list looks a bit long and daunting, but wasn't that difficult, really. Especially because I gave up on making turnovers after making four, and switched over to just putting everything in a pie plate.

Pumpkin-Apple-Pecan Pie

Preheat the oven to 350 degrees.

Cook the apple filling:
4-5 small apples, peeled and diced
3 Tbsp butter
1/3 C brown sugar
1 tsp corn starch
1 tsp vanilla extract
1 tsp cinnamon

Melt the butter in a saucepan over medium heat, then add the remaining ingredients and simmer until the apples soften up a bit and the juices start to thicken.

Whisk together for the pumpkin filling:
1 c. pumpkin puree
1 tsp. pumpkin pie spice (make from scratch if necessary)
¼ c. sugar
1 tbsp. brown sugar
1 tsp. vanilla extract
1 egg
pinch of salt

Chop up pecan pieces:
¼ c. pecan pieces

If you want to make turnovers, cut up some puff pastry sheets into squares. Spoon on some pumpkin and apple filling, then sprinkle with pecan pieces, fold into a triangle, and crimp/seal the edges with a fork.

If you don’t feel like that, line a pie plate with a sheet of puff pastry. Pour in the pumpkin filling, then pour the apple filling on top. Finally, top it off with the pecan pieces.

Bake the turnovers or pie for around 35 minutes, until the pie is set or the turnovers are golden on top.

This entry was originally posted at https://rebeccmeister.dreamwidth.org/1189780.html. Please comment there using OpenID.

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