Italian Cream Cake With Cream Cheese Frosting

Enjoy the rich flavor of pecans and coconut in this moist cake topped with real homemade cream cheese icing. This step by step recipe with photos shows you how to make this yourself.

The smell of burning leaves always reminds me of my pecan-picking days in Georgia and my grandmother, Big Mom. She paid us kids a nickel for every  paper grocery bag of pecans we picked off the ground of their grove.

The work tired us out, burning off youthful energy Big Mom called "Rambunctious". And, it helped her gather the crop which she shelled and wrapped up in foil-wrapped portions for gifts. 

She also made baked goods, served after dinner at the dining room table. This recipe makes me think of her cakes and the days of the pecan harvest.

The recipe calls for chopped pecans, flaked coconut, 5 eggs, sugar, butter, vegetable shortening, all-purpose flour and baking soda. The coconut and pecans grow more flavorful when the cake sits overnight.

For buttermilk, I substitute regular milk with a tablespoon of lemon juice. Two percent milk works as well and cuts off more calories. Two cups of sugar can be reduced to 1 1/2 cups using sugar substitute.

How to Grease and Flour the Cake Pans

You'll need three eight or nine inch cake pans for this three layer cake.

1. Use a paper towel to spread about a tablespoon of solid vegetable shortening around the bottom and sides of the cake pan.
2. Lightly wipe off any excess shortening.
3. Sprinkle about 2 tablespoons of flour into the pan and shake it around to all parts including the sides.
4. Tap the bottom of the pan to remove any excess flour and set the pans aside while preparing the cake batter.

Cook Time - Oven at 350°

Prep time: 30 min

Cook time: 30 min

Ready in: 1 hour

Yields: Cake serves 16 slices

Ingredients

• 5 Fresh eggs, separated
• 2 cups sugar, granulated
• 1/2 cup butter, unsalted
• 1/2 cup vegetable shortening, Crisco
• 1 teaspoon vanilla extract
• 1 cup regular milk or 2% milk, instead of buttermilk
• 1 Tablespoons lemon juice
• 2 cups flour, All purpose
• 1 teaspoon baking soda
• 1 cup chopped pecan pieces
• 1 cups shredded coconut
• Substitutions 12 packs of Splenda if desired, to replace half a cup of sugar

Instructions

1. Separate the eggs, placing the whites into a chilled mixing bowl. Reserve the egg yolks to use later.
2. Beat the egg whites until stiff and set aside.
3. Add 1 TBSP lemon juice to the cup of milk and set aside.
4. In a large mixing bowl, cut the butter into pieces and beat with the electric mixer until it's light and fluffy.
5. Add the Crisco or vegetable shortening and blend together with the creamed butter.
6. Add the sugar and blend it in thoroughly.
7. Add the egg yolks a little at a time, beating on medium speed for about a minute between additions.
8. Sift the flour and baking soda together. Add the dry ingredients a little at a time, alternating with the liquid milk mixture.
9. Using a spatula, fold in the pecan pieces, the coconut and the egg whites until mixed.
10. Pour into 3 greased and floured cake pans and bake at 350 degrees for 30 minutes.

Only two of the pans fit in my oven without touching one another. So, I baked the first two layers, then baked the third one by itself for 28 minutes. When the cake comes out of the oven, let it rest for 10 minutes. 

How to Get the Cake Out of the Pans

1. Tear off a sheet of waxed paper slightly wider than a dinner plate.
2. Place the waxed paper on top of one layer of the cake. 
3. Turn the dinner plate upside down and place it on top of the waxed paper.
4. Holding the sides of the cake pan and plate with pot holders, turn the pan and plate over.
5. Lightly drop the plate right side up on the counter.
6. Thump gently on the bottom of the cake pan to loosen the cake.
7. Remove the pan carefully.
8. Place another cooling rack upside down on the bottom of the cake that's upside down. We're going to turn this right side up.
9. Flip the entire stack over (cake rack, cake, waxed paper and plate) like a sandwich to set the cake upright.
10. Remove the plate and the waxed paper from the top of the cake immediately. Work quickly, to keep the waxed paper from sticking to the cake top.

Repeat this process for the other layers, allowing each to cool upright on a cake rack.

Cream Cheese Frosting Ingredients

• 1/2 Cup Butter
• 8 ounce package of Cream Cheese
• 1 teaspoon Vanilla Extract
• 4 Cups of Confectioner's Sugar
• 1-2 Tbsp. Milk

Cream Cheese Frosting Instructions

Cut 1/2 cup butter (one stick) into tablespoon sized pieces.

Using a hand mixer, cream the butter until it's light and fluffy.

Add one 8 oz. package of Philadelphia cream cheese (softened) and blend together with the butter.

Add 1 teaspoon of vanilla extract.

Add 4 cups of confectioner's sugar a little at a time until the frosting reaches a good consistency for spreading.

If the mixture seems too stiff, add a few drops of milk and blend it in. If it seems too loose, add a little more powdered sugar.

Refrigerate any leftover cake if the temperature is warm indoors. The cake grows more moist on the second and third day.

I like to cut individual slices and place in covered containers for an easy serving to enjoy with a nice bag lunch.

Pros and Cons of Emu Farming

The business of raising emu wasn't quite what we'd hoped for in our quest for financial independence. We learned some important lessons about emu farming, though.

Getting Started 

A couple of our friends were interested in raising ostrich. They invited us to join them at a seminar on raising big birds. After learning the basics about emu farming, we decided to invest in this fast-growing business.

Our house was still under construction out in North Texas. We both worked full-time office jobs. Weekends we tried to make progress on finishing construction on our house. With our limited experience, we added a new adventure, buying some birds and get started on our future.

This was the late nineties. The industry was booming with breeder pairs selling for $40,000 to $50,000 for mated pairs. Birds with a track record of egg production were in high demand with prices rising.

The end market was anticipated as a healthy source of red meat along with eggs, feathers, emu skin products like purses and belts and other uses from the versatile birds. It all sounded quite promising, but there were some drawbacks.

We were not farmers nor had we ever raised livestock. Hoping to learn more, we joined the Emu Association and met other farmers willing to mentor us.

Emu are soft feathered, flightless birds, second largest to the ostrich. Their origins date back to 1696 when spotted in Australia by Dutch merchants.

We visited an emu ranch that had paired breeders laying 11 to 20 eggs per season. We studied tracking methods for egg production, learn about incubators, hatching time, and how to assign bird identification numbers.

With the cost of a breeder pair out of our financial reach, we decided to buy six hatchlings. While we worked on building our pens, the breeders housed our young stock until they were nearly six months old.

How Much Space Does an Emu Require?

Emu require sufficient space to run as they are quite active birds. A minimum of thirty by one hundred-foot (30 x 100') pen is recommended per pair. The fencing needs to be six-feet tall so they can't jump over the top. They are energetic jumpers. They also need shade for their feed pens, around eight foot-square for the food shelter, although, they don't stay inside the shelters at night.

Building the Pens - Farm Work Is 24/7

We bought an auger to drill holes to set the fence posts in the ground around 18 inches deep, filling the base with pebbles, then, leveling the poles and setting them in quick-set concrete. We rented a trench-digger and dug two-hundred feet of water lines from the main line to the new pens to get water to the drinking troughs. Then, we started building the feed shelters. We soon discovered what farmers have known for years; farming is hard work.

Thankfully, we were used to hard work. After working our day jobs, we'd come home and drill holes in the clay-based soil to set fence poles and build the sheds. After that, we brought in truckloads of sandy loam and shoveled the dirt around the pens. Our office-worker muscles grew strong with the effort.

"The largest individuals can reach up to 150 to 190 cm (59 to 75 in) in height. Measured from the bill to the tail, emu range in length from 139 to 164 cm (55 to 65 in), with males averaging 148.5 cm (58.5 in) and females averaging 156.8 cm (61.7 in)." 

Little is wasted of the harvested bird with 95% of the end product being put to use.

• Emu skin is used in making leather products like boots, belts, wallets, and handbags.
• Feathers are used in the automotive paint process for dusting.
• The meat is lean and a healthy replacement for red meat, high in iron and protein and low in cholesterol.
• Medical uses include parts of the bird-like veins for arterial replacement and corneas for surgical replacement.
• Emu oil is used to treat arthritis, burns and stretch marks, eczema, and leg cramps.

Finally, the day arrived when we brought the birds to their new home. One thing became clear almost immediately. They need to eat every day whether it's Christmas or the Fourth of July, whether there's a winter blizzard howling and a layer of ice covers their water troughs or if it's blistering hot.

Every day, without fail they need food in their feed pens, clean water in their troughs, and a watchful eye to make sure they're healthy and safe.

Disaster in the Pens

One day shortly after I got to work, my neighbor called.

"The birds are fighting," he told me. Emus become aggressive during mating season as they compete for a partner. Hicks and Popeye were fighting over Olive Oyl. Once a bird is down, the rest of the birds jump in, kicking and plucking the injured bird. Hicks was badly injured and the neighbor was trying to keep the other birds off him. Without intervention, the birds would continue to attack a downed bird.

I had an hour's drive home over my boss's objections. When I arrived, Hicks was on the ground bleeding with the feathers plucked completely bare on one side of his torso. For the first time, Hicks let me guide him as he slowly made his way to the isolation pen. The vet gave me instructions on how to treat the wound.

That day changed my thoughts on staying in the emu business.

This taxing and constant job began to affect my animal sensibilities as the thought of harvesting the birds became a reality. I had become attached to the birds with their individual personalities and quirks. They had become pets.

The cost of veterinary bills, the rising cost of their food, and the energy we were expending was nothing compared to the ominous idea of the harvesting. Getting fond of the birds and giving them names is not a good thing when they're destined to become food. Raised in a city with supermarkets, we had no true concept of where animal products came from and how they ended up on the grocer's shelf. Dealing with this was just not for us.

The market for breeder pairs was beginning to decline. There were more breeders and a surplus of birds which lowered the price. Potential sales of red meat faltered without a viable marketplace. The price of breeder pairs plummeted to an all-time low.

When we'd finally had enough of the losses, we sold our birds at a fraction of what we originally paid and wrote off our expenses as a lesson in what not to do.

Our experience with emu - on YouTube.

 

Splash of Colors, The Self-Destruction of Braniff International - Book Review

John J. Nance, a former Braniff pilot and author of the documentary Splash of Colors, details a compelling story about the failure of a long-standing, multi-billion dollar airline that once held a position as the eighth largest carrier of the time.

Take trip back in time to 1928 when Braniff's first president, Tom Braniff, established this mail carrier. The 5-passenger single-engine prop aircraft flying out of Oklahoma City, Tulsa, and Wichita Falls would become a major passenger carrier with international routes and a fleet of jets.

The story reveals the tremendous effects unions have on business with demands that drove higher salaries for pilots, ground crews and in-flight personnel. This, added to the pressure of funds already stretched to the maximum, would eventually seal Braniff International's fate and crash the business into bankruptcy.

Harding Lawrence, President from 1965 through December 31, 1980, with the rapid expansion of the company found himself fraught with under-qualified executives of junior and senior rank." Referred to as "empty suits" he blamed his "calcified, uncommunicative senior officers in operational, sales and service areas". . . whom he believed "were at least two levels above their maximum level of competence." He attempted to infuse "new, more qualified executive management talent" into the company using headhunters and personnel agencies.

The inner workings of corporate America are exemplified in this story which serves as both an example and a warning of what can happen when power and greed take the reins. The story also details the importance of hiring and training qualified corporate management candidates who have the aptitude and skill level required.

At a time when air travel remained glamorous, Braniff excelled at providing extraordinary meals and flight service in the air. Extravagant paint schemes, designer uniforms, two-for one fares, non-profitable routes, overhead and service contracts in foreign countries, interest on collateral loans, and lack of communication, all played a role in the demise of the airline.

The multi-million dollar expansion of its worldwide headquarters added to the burden of debt and steep overhead. Combined with the number of successors in the role of President and CEO with guaranteed hiring packages and golden parachute deals, the soaring cost thwarted any return to profitability.

Nance writes a compelling account of conversations in board rooms, at interviews, and in management circles which lend the intimacy of practically being in the room. He explains the pitfalls of corporate decisions leading to diminished job enthusiasm and details how fierce competition for recognition led to disregard for employee initiative.

He shares insight into the deadly Jericho memorandums that dramatically tainted employee morale and inspired internal uprisings. He addresses the silos and isolated nature of organizational communication along with the size of the airline and its operation which had increased over 30 percent in a few short months as being key to failure.

He explains the effect of the deregulation of the airlines which brought fierce competition for the same routes spreading the passenger count between different carriers. Planes operating below capacity resulted in lowered profitability. During the same time, fuel costs rose exponentially with fares failing to keep up with the costs of operation. The bottom line suffered the red ink of diminishing revenue paired with inflationary costs of operation.

The book details the inner workings of a corporate board of directors and their role in debt restructuring of capital equipment, the expansion of Braniff into new unproven routes, the purchase of multi-million dollar jets, employee demands for competitive salaries and other factors like dirty tricks played by competitors and reservation agencies.

Traveling deep beyond the newspaper headlines into the realms of corporate sabotage, fierce competition with other airlines, dirty tricks and politics, of multi-million dollar deals gone sour, the story takes the reader on a voyage into the minds and workings of the people who both loved and hated the airline. This true story, in four-hundred plus pages travels into oxygen-thin altitudes, shares white knuckle take-offs and landings, and conveys the devastation that thousands of workers felt when learning their jobs and income vanished overnight.

Despite continued efforts of its dedicated employees and workaholic leaders, the company eventually spiraled out of control into a fatal tailspin in May 1982 after multiple attempts at restructuring failed.

The Braniff tradition of loyalty and family camaraderie continues with former employees posting on its many online social groups with memories, photos and experiences they had while working for this peerless and incomparable airline.

About the Author

Vietnam and Desert Storm Veteran, Dallas born John J. Nance is the author of multiple fiction and non-fiction books with 19 on the New York Times best seller's list. He is a professional speaker, licensed attorney, former pilot and a familiar face on ABC World News and Good Morning America.

This first edition copy of the book, published in 1984, was purchased on eBay with hard-back copies also available on Amazon through third-party vendors.

My personal experience as a Braniff employee: My Former Life as a Flight Attendant

The Pub: A Murd*r Mystery © by Peggy Cole Chapter 2

Joe begins to question why she left a steady job at the bank after her new manager pulls sneaky moves with staff assignments.

Joe sat in the tiny office surrounded in a tangle of adding machine tapes. She jumped when someone banged on the door. It was George, the head chef, clicking a pair of tongs.

"Someone's got a boyfriend. Someone's got a boyfriend," he crooned. One hand was hidden behind his bulk which filled the door frame.

He liked ducking into Joe's air-conditioned office to get out of the steaming heat of the kitchen. Right after she'd been hired, she'd learned to steer clear of him. He had an ugly habit of pinching female staff members with his ever-present tongs. That first week, passing his station at the grill, he'd gotten behind her and picked her up bodily, then, pointed her toward the upper cabinets.

"Grab those napkins for me, would ya'?" Snickering, he peeked under her mini-skirt as he held her up. Joe's face flushed while the kitchen staff looked on, saying nothing.

This time he had a legitimate reason for the interruption. He tipped forward daintily like a ballerina, leaned in and set a flower arrangement on her desk. George had on a sneaky smirk when he reached across and snatched the card out of the bouquet. Joe pulled a ruler from under the mountain of paperwork and smacked his hand hard. He dropped the card and winced.

She opened the envelope and read the note. Immediately she picked up the phone and started dialing when her manager's face appeared behind the chef.

"You, OUT!" Jason pointed at the suddenly somber chef, then pointed to the kitchen. There was an awkward dance as George backed out and Joe's manager barged in. The chef shot Joe one more silly grin as the door slammed in his face.

"So, how about it?" Jason asked with a wink. She hung up the phone and turned her attention to her work. He slid smoothly onto the bench across the table. A cold silence filled the room. Unfazed, he stared at the top of her head and began whistling off key.

Jason had been hired to replace Bob, the manager who had hired Joe. Rumors of embezzlement and cooked books had put Joe under scrutiny during the investigation that followed. Thankfully, her friendship with the owner had saved her job.

"I'm sure you had nothing to do with the missing cash, Joe," the owner told her. His fondness for the bookkeeper was no secret. The investigation dragged on.

Dick liked being seen with pretty women who were willing to chauffeur him around in his Maserati. He told her they were checking out the competition when he invited her to join him for dinner at comparable restaurants along the coast. Joe ended up driving back most evenings when he drank too much.

The silent partner from Chicago wasn't nearly as friendly. In fact, he hadn't made up his mind about the bookkeeper and her part in the financial turmoil that followed Bob's abrupt departure.

Joe was busy ordering the week's liquor supply when he showed up unannounced shortly after Bob left. She looked up to see him standing, briefcase in hand, at the open door.

The last time she'd seen Ervin had been when she interviewed for the job. She was glad he left the day-to-day operational decisions to Dick. According to Ervin, all that was about to change. He could be heard around the restaurant blustering about his plans.

"I'm here to get to the bottom of this. This accounting mess will be resolved. Be assured, heads will roll." Employees tried to steer clear of the not-so-silent partner.

Jason spent nearly two weeks during the investigation, back in Jamaica, closing out his affairs before moving to the States and into the condominium that came with his new position. He returned in time to join the staff's as they celebrated the silent partner's departure for Chicago.

The new food and beverage tracking system Ervin had put in place caused confusion and much grumbling from the staff. On the bookkeeping end, Joe was flooded with indecipherable food tickets as staff resisted the new system.

Once Ervin left, Jason changed things back to the old food and beverage codes. That made him an immediate hero of everyone except Joe. She had to deal with the aftermath of returning to the old system. New hires had been trained one way. Now, they had to learn the old method of handling food orders. Registers failed to balance for weeks.

Despite Joe's misgivings about Jason, he could dish out the charm when he wanted to. It was useful for drawing people to him, happy for a round of drinks, the telling of bawdy jokes and a fond slap on the back. But, it didn't take long for him to alienate most of the female staff with his racy innuendos and off-color remarks that annoyed his bookkeeper.

A chopping noise and the aroma of prime rib cooking came in with him as he stepped inside.

"Joey!" He'd only started calling her that after he discovered the name annoyed her. He smirked at her expression when he made his grand entrance.

The phone rang and she picked it up, eager for any kind of diversion.

"Good morning, The Pub. How may I help you?" She turned away from his stare.

"Hey, baby!" It was a familiar sleepy voice. She shuffled through the piles on her desk and opened a random file.

"Yes, I have that file right here," she paused, flipping through some invoices. "Certainly. I can send you an itemized statement."

The door slammed as Jason stormed out.

"But Baby," the voice said. "Don't you recognize my voice? It's meeee!" The caller drew the word out in a whine.

"Of course I do. 'He' was in here."

"Oh. I get it. Meet me for lunch?"

"Noon in the lobby," she said and hung up.

Jason returned holding a page he'd ripped from the bulletin board. He tossed it on the desk where it landed in front of her. The staff schedule had deep lines through the page where he'd  crossed off a few names. Chip, the assistant manager was one of those names.

"What's this?" Joe asked.

"You've been promoted."

"But, what about Chip?"

"Oh, that's your first assignment. You get to tell him he's fired."

"What if I don't want the job?"

He grinned and pointed. "There's the door."

Mrs. Smith's Pie Crust Recipe

This favorite recipe for 2 pie crusts was taught in my Home Economics class way back when. 

Mrs. Smith, my high school home economics teacher, shared a recipe that's come in handy many times over the years. Little did she know that decades later, I'd be posting her tried-and-true recipe for egg pastry for other home cooks to try.

Whether you're an experienced baker or trying this for the first time, you can master this easy, tasty recipe with great results.

Check the price of fresh or frozen pies at the grocery store and it just makes sense to make them yourself. You'll have the satisfaction of saving money and impressing your family with a homemade treat.

Equipment You'll Need:

• Large mixing bowl
• Sifter (optional)
• Two knives and a fork
• Dry measuring cups
• A Liquid measuring cup
• Measuring spoons
• Rolling pin
• Deep dish pie pan eight or nine inches

Ingredients: (This makes 2 Pie Crusts)

• 3 cups of All-Purpose Flour
• 1 1/2 teaspoons of salt
• 1/2 cup Crisco solid vegetable shortening
• 1/2 cup butter, unsalted
• 1 egg, slightly beaten
• 1 teaspoon of vinegar
• 1/2 cup of ice water
• 1/2 cup All-Purpose Flour for dusting the pastry board

Instructions:

1. Gather your ingredients so you know you have everything you need.
2. Measure out 3 cups of flour then sift the measured quantity over the mixing bowl. Add the salt and blend the mix together with a whisk.
3. Add 1/2 cup of vegetable shortening to the flour mixture. Blend the shortening into the flour using two knives in a crosswise fashion.
4. Cut the butter into smaller pieces and repeat the cutting-in process until the flour mixture looks like cornmeal.
5. Beat the egg slightly and add 1 teaspoon of vinegar and 1/2 cup of ice-cold water.
6. Pour the egg liquid into the flour mix, blending lightly with a fork, stirring just until the dough holds together in a loose ball.
7. Divide the dough into two portions. Wrap one half in cellophane and refrigerate if making a one crust pie.
8. Roll out the other dough ball on a floured surface until it's about 1/4 inch thick and one inch larger than the edge of the pie dish
9. Transfer the dough to the pie dish using a spatula to fold the edges inward, then lift the dough to the pie dish and carefully unfold

Cutting in the shortening

Cutting the butter into smaller squares first makes it easier to blend into the flour mixture. Continue to use the knives to cut crosswise until the butter is blended and the mixture looks like corn meal. The butter could be put into the freezer until firm and shredded into the mix to make the blending easier.

Slightly beat one egg in a liquid measuring cup. Add one teaspoon of vinegar and the iced water.

Stir this mixture only until a soft ball forms and the flour holds together. Too much mixing can cause the dough to be tough. 

Divide the dough in half. While working on the first half, put the other half into cellophane and refrigerate.

Roll each portion out to 1/4 inch to an 1/8 inch thickness on a lightly floured surface.

The second half of the dough may be refrigerated for use in the next 2–3 days. Allow it to come nearly to room temperature before rolling it out after refrigerating.

Moving the pie crust into the pie dish

Fold the dough over onto itself and again. Use a spatula to lift the dough into the pan.

Unfold gently and fit the edges into the shape of the pan.

Follow this YouTube video of me cutting the edges, folding them under and shaping a fluted crust.

Finishing the pie crust

1. Roll out the dough to about an inch larger than the outside edge of the pie dish.
2. Use a spatula to fold the dough over on itself. Fold the dough over again before trying to move it.
3. Transfer the pie crust to the pie dish using the spatula and gently unfold it.
4. Trim the outside of the crust leaving about 1/2 inch of dough beyond the edge of the dish.
5. Fold under the excess dough to form a ridge around the outside edge.
6. To flute the pie crust, use two fingers of one hand and push between the two fingers with your other thumb or index finger. Press gently to form ridges along the entire outer edge (see video above).

Protect the edges from over-browning by using a two inch strip of aluminum foil around the edge. Pour the filling into the crust and bake according to directions for a one-crust pie.

How to make the aluminum foil strip for the crust.

1. Tear off one long strip of aluminum foil and cut it into three equal strips lengthwise.
2. Fold the short edges together to join two long pieces, then add a third piece. Seal the seams by folding the edges over a couple of times and crimp the edges to hold the seam.
3. Wrap the long strip of foil around the outer edge of the prepared pie crust.
4. Seal the final edge of the foil together around the pie pan after cutting off any excess length of the foil.
5. Bend the foil to form a protective rim in order to keep the pie crust edges from turning too brown.
6. Fill with your favorite fruit or mixture and bake according to directions for the type of pie.

This is Aunt Jessie's Chocolate Cream Pie (Recipe on this blog)

Baking a crust for a pudding or cream type pie:

To make a baked crust for pudding type pies, prick the sides and bottom of the crust with a fork, then bake at 400 degrees for 10 to 12 minutes until golden brown.

For pumpkin or custard pies that need to be baked, do not prick the crust. Add the ingredients and bake according to the recipe directions.

Making a pie crust from scratch takes a little bit of patience and some practice, but it really can be fun and rewarding.

Pumpkin Pie From Real Pumpkins

If you're wanting to use those October porch decorations, try out this recipe for fresh-cooked pumpkin. Here's how to cut them, cook them, and turn them into a pie.

Fall is here turning hot summer days into cool weather perfect for baking. How about baking those pumpkins wasting away on your porch as the temperatures drop?

For the tastiest pies, select a medium-sized sweet and adorable pumpkin. It's better not to use the really huge jack-o'-lanterns.

A four-pound pumpkin is a perfect size for making about 1 1/2 cups of cooked pulp.

• For baking: If you prefer to bake the pumpkin, cut the pumpkin in half and remove the seeds and pulp. Cut the halves into quarters. After it's baked, the cooked pulp can be spooned from the skin.
• For boiling: If you like the on-the-stove method, continue cutting the quarters into 1-inch cubes.

Baking Method

1. Use a turkey roasting pan or disposable aluminum pan to bake the quartered pumpkin.
2. Add a little water to the bottom of the pan.
3. Cover with a lid or foil.
4. Bake at 375°F for 1 to 1 1/2 hours until a fork can be easily inserted into the fruit.
5. Spoon out the cooked pumpkin separating it from the skin.

Boiling Method

1. Begin by washing the outside skin to remove dirt, debris, and contaminants.
2. Using a sharp knife, cut around the stem and remove it.
3. Now, cut the pumpkin in half from the stem to the base.
4. Use a spoon or other utensil to scrape out the seeds and pulp.
5. Separate the seeds and soak them in water to remove the pulp.
6. Use a strainer to drain the seeds and spread them out on paper towels to dry.
7. Save the stringy pulp for the compost bin.
8. Cut the halved pumpkin into quarters, and then into smaller sections.
9. Turn each slice on its side to cut it into smaller pieces.
10. Slice off the peeling and the remaining pulp from each piece.
11. Place the cubed fruit into a large stew pot with a lid.
12. Cover the cubes with water and bring to a boil over medium heat.
13. Cover the pot and cook the cubes on medium heat for 35 to 40 minutes until tender when pierced with a fork.

Cooked pumpkin can be refrigerated for up to 3 days or stored in the freezer up to 6 months.

Now that the pumpkin is cooked and cooled, you're ready to begin making pies.

1. Gather all the ingredients into one area to be sure you have everything you need.
2. You can always use a prepared refrigerated or frozen crust to make things simpler.
3. If you decide to make a crust from scratch, you'll need a clean, dry flour-dusted surface to roll it; a rolling pin, a flat elongated bottle (like a wine bottle), or a smooth-surfaced glass to use for flattening the dough.

Prep Time - 1 hour 45 minutes

Cook Time - 50 minutes

Ingredients for the Crust

1 1/4 cups          Flour, all-purpose

6 Tablespoons   Vegetable shortening (Crisco in the can or sticks)

1/4 teaspoon      Salt

4 Tablespoons   Cold water

Ingredients for the Filling

1 1/2 cups  Cooked Pumpkin

3/4 cup      Sugar

1/2 tsp       Salt

1 1/2 tsp    Cinnamon

1/2 tsp       Ginger

1/2 tsp       Nutmeg

1/4 tsp       Ground Cloves

2                Eggs

1 can         Evaporated Milk (12 oz)

1. Mix the filling dry ingredients in a small bowl.
2. Add dry mix to the cooled pumpkin and combine with a hand mixer, potato masher, or an emulsion blender.
3. Stir in the eggs and evaporated milk to the mixture.

Assembling the Pie

1. Cut three strips of aluminum foil 2 inches wide. Join the strips together at the short ends to form one long strip. Fold the strip in half lengthwise. Wrap the outer crust with the strip of foil to prevent over-browning of the crust.
2. Place the foil-wrapped pie crust onto a cookie sheet to catch any spills.
3. Pour the pumpkin mix into the prepared, unbaked crust.
4. Bake at 450°F for 10 minutes.
5. Reduce heat to 375°F and continue baking for about 40 to 50 minutes.

Wrap the unbaked crust with the joined strip of aluminum foil pieces, connecting the ends together.

Pour the pumpkin mixture into the pie crust.

Allow the pie to cool for 1 - 2 hours at room temperature before slicing.

YouTube video of me preparing a pie crust.

Old Time Remedy for Upset Stomach

Things were simpler when I was growing up. Whenever a member of our family had a stomach ache, we depended on a remedy out of our medicine cabinet.

Back then there were fewer choices for medical remedies. If we had an upset stomach or diarrhea, Mom would treat us with an over-the-counter product from the general store. 

There are countless products now, claiming to relieve minor indigestion with catchy jingles about heartburn, stomach ache, and diarrhea. But I still turn to the old family favorite when it's needed. Whether it's the carbonation or the actual formula, this product still works for me when I'm feeling queasy.

Our family medicine cabinet held only a few items like aspirin, Vick's VapoRub, Noxema, Mercurochrome and Merthiolate, a child's worst nightmare. For minor burns and insect bites, we had Unguentine or Bactine. But the most frequently used product for minor stomach aches was a brown elixir purchased from the local pharmacist. We would head to the corner store to fetch a refill if our supply ran low.

Mom would send my brother and I to the corner store on our bicycles where we'd park in the bike racks and head to the pharmacy at the back. 

We'd waiting patiently at the glass wall while the druggist clanked out a prescription label on an old manual typewriter. The pharmacy was raised above the rest of the store which allowed a glimpse of his white coat when he moved around. Racks of glass bottles and blank labels littered his work counter.

The store had a variety of household items from bread and canned goods to toys and fishing gear. There was also a rack of comic books like Super Man, Donald Duck, Tom and Jerry or Tweedy and Sylvester that sold for ten cents.

The store was the neighborhood hangout with its soda fountain where they served the best hamburgers around. That was where we ate before fast food places made their way to Key West.

We'd sit on the vinyl stools and sip our five-cent Cokes from a real glass while our fifty-cent hamburgers sizzled on a flat grill. Many summer days were spent sitting near orange and grape drink dispensers, basking in the aroma of hot dogs grilling on the rotisserie.

From our place on the stools, we listened for the pharmacist to call our names to fetch the white bag with the precious remedy; a concentrated solution of Coke syrup in a small bottle.

We’d pay the cashier while eyeballing the nickel candy bars and penny bubble gum, then, hop back on our bikes clutching the package like a bag of gold.

Postal services were available and we mailed parcels wrapped in brown paper cut from grocery store bags. Packages had to be tied securely with cotton string. Regular postage stamps were four cents, with air mail stamps costing seven cents. Letters could be dropped off at the mail slot next to the pharmacy.

We kept our antics in the store to a minimum, knowing better than to cause trouble. If our parents got a call from the druggist that would mean big trouble when we got home.

Once we got home with the remedy, Mom would send us to fetch a tablespoon from the silverware drawer. Armed with the bottle of coke syrup, she would climb the stairs to the bedroom of the ailing family member.

If Dad was the one with the stomach ache, we would sneak up the stairs behind her and wait quietly on the landing while she gave him a dose. If one of the children was ill, the rest of us would march boldly behind her into the bedroom of the afflicted. We'd surround the bed and watch as she opened the glass bottle and poured out a measure of the sticky syrup. The patient, sitting in bed, lips puckered, would swallow the brown liquid, leaving us to lick our lips vicariously at the sickeningly sweet taste.

Coca-Cola was originally intended as a patent medicine. Invented by John Pemberton in the late nineteenth century, it became a popular carbonated soft drink. Two of its original ingredients were kola nuts and coca leaves. The Coca-Cola Company, headquartered in Atlanta, Georgia, produces concentrate of the revised formula, which is sold to licensed bottlers and distributors in over 200 countries throughout the world.

The current formula still remains a trade secret.