Come and see what I will be cooking up on Marilyns Treats This week!
Featuring this week 10-9 to 10-12 is my homemade Pumpkin Pie, a Butter Pastry Dough, and my Aunt Sally’s 7 up Lemon Jello. It has a surprise kick in it!
This week I am highlighting Holiday recipes that always appear on my table.
This Pumpkin Pie was a favorite of my mom. She always made this crust, but try as hard as I might I never got the hang of the crust. And my Aunt Sally’s Lemon Jello is requested by everyone.
Her surprise ingredient just WOWs everyone that tries it. This last Holiday my granddaughter took over the task of making these recipes.
The images here are hers. It is wonderful now that the third generation has learned our traditional recipes.
What recipes do you make every Holiday? Let me know what you think in the comments.
If you missed Serving This Week 10-1 to 10-5 you find it at Serving This Week 10-1 to 10-5
This is a classic pumpkin pie recipe, a must in every Thanksgiving feast.
It is very moist and creamy without a strong taste of cinnamon or nutmeg. The addition of lemon zest is the key ingredient and the hardest to identify.
Add a dollop of whipped cream on the top! Have your veggies and eat your dessert too.
This Pumpkin Pie and Carrot Cake will check both boxes.
An all-butter pastry dough is easy to handle.
It’s a little less flaky than a dough made with a blend of butter and shortening, but you’ll love the end result—it tastes marvelous.
Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter.
This recipe has been passed down for four generations in my family.
I have made it for Thanksgiving, Christmas, and Easter since my mom passed. I always am requested to make this dish for every family get together.
I always have made this as a trifle until this year when my dish was being used already. I put it in a 9×11 glass dish and it was better than ever. It was much easier to dish out and every portion got each layer.
The left over didn’t separate and the bananas didn’t turn brown. We make this as a side dish but it can also be used as a dessert.
Another dish with that WOW factor. You can substitute sugar free ingredients, too.