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Fall weather, cool nights and sunny days call for end of gardening season recipes. Squash and pumpkins are fully ripe and a light frost has hardened the rinds for long winter keeping. Soups and stews are common fare in area slow-cookers and savory breads and luscious desserts round out menus.

Crustless Pumpkin Pie from the website Cupcakes and Kale Chips, is a gluten free recipe, more like a custard than pie, but very rich and smooth. The recipe calls for canned pumpkin but turns out beautifully with 1 2/3 cups cooked pumpkin or winter squash.

Crustless Pumpkin Pie

1 can (15 ounces) canned pum...

 

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