#1) Pumpkin Pie

Adapted from Publications International Ltd.

1 unbaked pie shell
1 16 oz. can solid pack pumpkin (2 cups)
1 14 oz. can sweetened condensed milk
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 425 degrees Fahrenheit. In a blender, combine all ingredients except pie shell. Blend well. Pour into pie shell. Bake 15 minutes. REDUCE oven temperature to 350, bake an additional 35-40 minutes longer or until a knife inserted near edge comes out clean. Cool. Serve garnished with whipped cream.
NOTE: Using real pumpkin makes this an exceptional dessert and is well worth the extra effort. Cut a small pumpkin, scoop out the seeds, and slice into strips; peel, cut pumpkin into chunks. Cook in enough water to cover until soft. Drain well and measure 2 cups to put into blender in place of canned pumpkin. I don't think you'll go back to canned pumpkin again.

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The Lucky Seven (and 7 Deadly Sins)

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As far back as I can remember, I have loved to cook, bake and eat. Being the responsible middle child, my mother taught me my way around the kitchen at a young age. When she decided to work outside the home, she would leave instructions for me on how to start a dinner for 5. As time went on, I enjoyed growing my own food. Today I still love to cook, bake and eat. Life is short, so let's eat dessert first.

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