frozen pie crust

Recipe: Pumpkin Pie

Description: Silky pumpkin cream in a flakey crust. 

Game ingredients: Wheat Flour, Pumpkin, Milk, Sugar

This recipe restores 225 energy and 90 health. It can be obtained from the Cooking Channel and sells for 385g.

Difficulty: Medium, 1 and ½ hours. Serves 6. 

The pie itself is actually very easy to make, especially if you use a frozen pre-made pie crust, but I’ve set the difficulty to medium just in case. 

Crust:
-1 ¼ cups flour
-½ teaspoon salt
-1/3 cup cold butter
-3 to 4 tablespoons water

Filling:
-540mL can pumpkin puree
-¾ cup sugar
-1 teaspoon cinnamon
-½ teaspoon salt
-½ teaspoon ginger
-½ teaspoon nutmug
-¼ teaspoon cloves
-3 eggs
-Half a 340mL can evaporated milk

Preheat the oven to 375°F.

In a small mixing bowl, combine the flour and salt. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Add the water one tablespoon at a time, mixing it in with a fork until it forms a dough. 

Form the dough into a ball and turn it out on to a floured surface. Using a rolling pin, flatten down the ball into a 12 inch circle, or til large enough to cover the pie plate. 

Carefully transfer the pastry on to the pie plate, making sure not to stretch it out. Gently pat it into place, and with a sharp knife remove the excess dough on the outer edge. Leave a small amount of excess dough to curl under the edge of the pie plate. This will hold it in place. 

In a medium bowl, combine the pumpkin puree and the sugar. Stir in the spices and add the eggs one at a time. Mix in the evaporated milk last. Add more milk if it’s not smooth enough.

Carefully pour the pumpkin mixture into the pie plate. You can decorate the outer rim at this time if you like (I just used the tines of a fork but you can use the excess dough to make designs). 

Bake for 1 hour or til done; the custard will be firm and won’t jiggle when you gently shake it or insert the tip of a knife into the centre. It’s done if the knife comes out clean. Let it cool for at least 20 minutes and top with whipping cream if desired.

Pumpkin pie is my favourite. I definitely ate ¾ of this pie. So worth it.

-SVR

7

Spinach Quiche, by Mip Map

(I was asked by a friend: “Since you’re a Certified Chef, do you still eat packaged pizzas, or buy pre-made food at the grocery store?” And I replied: “What?! Are you crazy?! Of Course I do!” I’m a firm believer that we should never ever be snooty of where we get our foods as long as the quality is there. It’s all about reading the labels and knowing your skill level and allotted time in the kitchen. If you are short on time, an easy to cook meal can save the day. Here’s a simple, yet elegant Spinach Quiche Lorraine made from pre-packaged foods. It will also increase your Gathering and Perception.)

Serves 4 to 6

Ingredients and Instructions:

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2

You know bluepeepswhiteydragon, I’ve actually played Dark Cloud 2. But considering this was back in the day when you could run down to your local mini mart and rent PlayStation games, it was quite a long time ago. Honestly, I had completely forgotten about it until you made this request.

It had been bothering me for years, I couldn’t even tell if it was a real game or a very detailed dream, much less it’s name! All I could recall was an oddly-scaled boy with a large wrench and a camera. I think I took a picture of a trachcan when I first got it. My gameplay wasn’t long-lived, as I think I quit when I ventured down into the tunnels under the city. As a 10-year old, I didn’t have a firm grasp of game-play mechanics or…uh, patience, actually. 

No wonder I never got past the swamp level with all the sentient washing machines in Banjo-Kazooie. 

Either way, Sweet Potatoes! If it’s a Potato Pie, you can be sure I’m not using russets, but don’t scoff the sweet potato. I didn’t like them either until a few years ago when I discovered how decadent my Mom’s sweet potato casserole she makes on Thanksgiving is. So after a devastating experience with the Sweet Potato Pie from Sam’s, I decided that I could do way better, and use a similar twist to my Mom’s casserole. Trust me, when you take your first bite, you’re never gong back to pumpkin. I’m sure not. Maybe that’s why it’s a powerup, because it’s elevated itself to a level towering over the generic pumpkin pie. The recipe is under the cut.

-MJ & K

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sargar3000  asked:

Kristanna "No, you take it."

Anna groaned. The shelves of the little corner grocery store had been picked clean by the rush of pre-Thanksgiving shoppers—shoppers who hadn’t been called into work that morning by a panicked manager who’d had two baristas call in with mysterious and dire illnesses. Shoppers who hadn’t worked a double shift, who probably hadn’t spilled hot coffee on themselves, who were no doubt at home right now, relaxing in front of their TVs, their super-special chocolate custard pies already chilling and ready for tomorrow.

Okay, probably not, because chocolate custard wasn’t the most traditional Thanksgiving pie ever. But it was the one pie that Anna knew how to make, and it she’d gotten the recipe from her mother, and it was her favorite, so it was what she made every year. Elsa took care of everything else—although not by cooking. After their first few disastrous years, the turkey was catered, the stuffing came from a mix, and Elsa always made cold broccoli and bacon salad. And Anna always made chocolate pie.

Except that this year her pie was in serious jeopardy.

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