In this 1996 episode, Arlene makes three kinds of delicious fall-themed pies that would be excellent on a Thanksgiving table or at any holiday meal! There’s a decadent caramel apple pie, a rich coconut custard pie, and a unique honey pumpkin pie with just a touch of orange. Yummy!
Honey Pumpkin Pie
Ingredients
- 2 large eggs
- 1/4 cup honey
- 1 cup evaporated skimmed milk
- 1 cup canned pumpkin
- 1 1/2 tsp pumpkin pie spice
- 2 tsp frozen orange juice concentrate, thawed
- 1 graham cracker crust
- 1/4 tsp salt
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 1/3 cup melted butter
Instructions
Graham Cracker Crust
- Combine crumbs and butter in 9-inch pie pan. Press firmly on sides and bottom of pan.
- Bake for 6-8 minutes, or until lightly browned. Makes one crust.
Honey Pumpkin Pie
- Preheat oven to 375 degrees. Prepare crust.
- With electric mixer, beat eggs until foamy, about 1 minute. Add honey, milk, pumpkin, spice, salt and orange juice concentrate. Beat until well blended.
- Pour pumpkin filling into graham cracker crust. Bake for 60 to 65 minutes, or until know inserted off center comes out clean. Garnish with orange zest, if desired. Makes 6-8 servings. Enjoy!
Coconut Custard Pie
Ingredients
- 2 1/2 cups milk
- 3/4 cup coconut
- 1/3 to 1/2 cup sugar
- 3 eggs, slightly beaten
- 1 tsp vanilla
- 1/4 tsp salt
- 1 fluted unbaked 9 inch pie crust
Instructions
- Preheat oven to 425 degrees.
- In a bowl, combine the milk, coconut, sugar, eggs, vanilla and salt and mix until thoroughly blended. Pour into pie shell.
- Bake in preheated oven for 35 minutes or until knife inserted 1-inch from edge comes out clean. Cool on wire rack. Makes 6 to 8 servings. Enjoy!
Easy Caramel Apple Pie
Ingredients
- 1 frozen pie crust (9 inch)
- 10 caramels, cut into 4s
- 1/3 cup flour
- 3 cups cubed Jonathan apples, unpeeled
- 2/3 cup caramel ice cream topping
- 2 tsp lemon juice
- 1/2 cup pecan pieces
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice, mix well.
- Pour mixture into crust; top with pecans. Bake on preheated baking sheet for 40-45 minutes until crust has browned; cool. Makes 6 to 8 servings. Enjoy!
Transcript
- Well, hello, and welcome to “At Home” today. We’re so glad you’re with us. What a wonderful day this is. This is a great day, ’cause this is a day that the Lord hath made and we will rejoice and be glad, and that’s what the Bible tells us to do. And we’re gonna do that today. We’re continuing with our series on harvest foods all this month, because look at this table once again, just full of all kind of goodies that God’s provided. These are mostly in their natural state, just the way he provided them. We’re gonna talk a little bit today about peppers, and give you some really good, good recipes. I have to show you this. This came to me, Allison King, who is, let’s see, she’s eight years old. Allison made this picture for me. Is this cute? And she has on there, “Dear Arlene, Me and my mom and my brother love your show. I have a play kitchen and I love to play in it. I love to cook. From Allison King.” Eight years old. And you can see here, she’s in the kitchen. I think that’s a stove probably. And here she is, you know, she’s over here. She’s working. Isn’t this neat? Eight years old. I love it! Thank you so much, Allison. I appreciate this very much. You’ve got a family that your kids like to be in the kitchen, don’t tell ’em to get out, let them be in there with you. They wanna be by you. And what they wanna be doing is be a part of whatever you’re doing, and that’s part of family. So that’s really good to do. Today, like I said, we’re gonna talk about peppers. Now, I’m gonna show you a few peppers. As you can see, there’re a variety. Most of us are familiar with the big green pepper, the sweet bell pepper. And that’s that green one there on the end of the table. That’s the one we use mostly in our stuffed peppers or in our salads. Anything like that, that’s the green bell pepper. Now, this variety over here. Let’s look at this little thing here. You have to see this. This is incredible. This is called a tomatillo. And this comes with its own little wrapping, very hot. And look, you peel it off. And what is beneath it is a very hot pepper. You have to be careful. Use safety when you do peppers, any kind of peppers. These are the banana-type pepper. I’m sure there’s big technical names for them, which I don’t know. These are the hot peppers. These are hot red peppers. We’re gonna use these in what we make today. And over here, now someone thought this was a jalapeno and someone else said this was a lapa, I think he told me, a lapa. He said the jalapenos are like that one in that little basket, right there by that jar. They’re more rounded on the bottom. These come to a point, and that’s the difference. You say, “Well, where would you get a red one?” Well, any pepper will… This would turn red if you left it on the vine long enough, because that’s why red peppers cost more money at the store, because when it comes green, and you can pick it and get your money fast, you don’t do that. You have to leave them on the vine and they will ultimately turn red, and it takes longer. So that’s why they cost more. All these different kinds of peppers. Today we’re gonna be using a lot of these in the varieties of recipes we’re gonna bring to you, but first we’re gonna have our At Home Hint, and then we’re coming back with peppers. Stay with us now. Here’s today’s At Home Hint. “When selecting peppers, look for well-shaped, firm ones with a bright color and shiny skin. Store sweet peppers in a vegetable crisper or plastic bags; refrigerate up to two weeks.” If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to “At Home Hints,” CTV, Wall, Pennsylvania, 15148-1499. Well, today we’re gonna tell you how to use up those peppers that are coming so much in your garden now. And in all the fruit markets. Here I have some red peppers and what we call yellow peppers. This isn’t real bright yellow, but this is considered a yellow pepper. And to roast peppers, which you can use in a loads of recipes, you barely just take this tray, cover it with foil, put your peppers on, have the oven preheated to 500 degrees, extremely hot oven, put them in, let them roast for 20 minutes. When you bring them out, you immediately put them into a plastic bag, a Ziploc bag, and zip it. And that traps the steam in there. And then what you’ll get, and we’ve done this ahead of time so we can show you, you get your pepper, that the skin is falling off the pepper. You see all this moisture that it traps in the bag, is what causes, look at this skin coming right off. And the taste of this pepper is incredible. Incredible, because it tastes like it’s been roasted. And you can see that black skin, of course you would discard it. But look, the stem pulls out. And you thoroughly get rid of all of the skin and the stem. And what you’ll do then is turn it over, make sure there’s none on this side. All right, now you take a sharp knife. And it will break apart because it’s that well roasted. And I cut this part where the membrane at the bottom is, and maybe a few seeds there, but that will all pull out, generally. Then what you do is just cut this on a diagonal. And this is so good in so many recipes, one of the recipes we’ll be doing later, we could use these. This is the roasted pepper that you see in a jar. Same thing. I like to take them, put them in a bowl. Now I don’t like green peppers like this, the red ones and the yellow ones taste the best. And this is called roasted peppers, very expensive, but you can see it hardly takes anything to make them. And that flavor is incredible, because it changes not only the texture, but the taste of the pepper completely. And that little bit of black, don’t worry about that. Don’t try to clean it off. That’s the roasted flavor. Now what I would do with these, and I have the two other white, two other yellow peppers there, gives it a nice color. We’ll do these, but I don’t wanna take the time, but I’ll show you that you can combine them with the red. And what I like to do then to serve this if I don’t use it in a recipe is just put some salt and pepper and a bit of olive oil. Oh my goodness. And then get a crusty piece of bread. And I’ll tell you what, we’re talking about something tasty, and good, and different. And I would probably do my oil first. And not a lot, because they’re very moist. What you wanna do is just a little bit of oil to coat ’em, because that flavor, the oil will bring the roasted flavor out. And again, just a little bit of pepper. You could add some other seasonings if you wanted to. You really don’t need to. Just a little salt and a crusty piece of bread. And this is your roasted peppers. That, simple. That easy. Next, what we’re going to do for the second recipe is a bell pepper dip. And this, we’re going to use our green pepper in the recipe, and we’re going to use the peppers as a serving dish, okay? Let’s see here. We have, first of all, some cream cheese. We have to let that come to room temperature. Now in a saucepan, we’re gonna take two large eggs, just like that. Two tablespoon of sugar, mix it up. Two tablespoons of butter that has been melted, just like this. Make sure you get it all. Peppers can perk up the flavor of just about anything. And I think that more and more people are using peppers. And I think kids are acquiring a taste for them. Used to be kids’d say, “Oh, I don’t like peppers.” Or when I was a kid with my brothers, Mom would make stuffed green peppers, the bell pepper, and they would eat the stuffing and leave the pepper in the pot, you know. But now it seems like more and more kids are appreciating the taste and the flavor of a pepper. This is two tablespoons of white vinegar. Now what you’ll do, put this on a medium-low heat, and cook it just until it gets thick so the finished product is something that looks like this. And this is the basis for what we’re going to be using as a dip for the peppers. And basically, this has to be cooked ahead and cooled. That’s why we’re not doing it live. But you’ll know once it thickens up, then you just take it off and set it aside, let it cool, just like we’ve done here. Now what we’ll do, we’ve taken six ounces, that’s almost a whole large block of cream cheese, but not quite, just six ounces. We’ve put it in a bowl and we’ve beat it up really, really well with a mixer to make it creamy. Now we’re gonna add our yolk mixture that we have made and cooled. You can understand why this has to be cooled, because if this was warm, then it would melt down the cream cheese, which is another important ingredient in the dip. Okay, so we have that, our cold mixture. Now we’re going to add some green pepper. This is about a 1/2 a cup of chopped. And some onion, another 1/2 a cup of chopped onion. I think it’s nice to use whatever’s fresh and in season. That’s what you oughta be using right now to cook with and to make dips and everything with. Because you know, they’re very much in, you can find peppers and these types of things, the garden-fresh variety, now just about everywhere. Come the middle of December, come January, we would give anything to have one of these fresh peppers, or you can have them, but they’re so high, and very… I remember one time the green peppers were $3 a pound, and I just, I didn’t buy them. I usually try not to, because it can blow a real hole into your budget. But while they’re plentiful and there’s so much out there, now’s the time to enjoy them. You can make stuffed peppers, and do the recipe clear to the point where you’ve stuffed them, put them in the freezer just like that. Take them out as you need them. You know, make up a whole lot now while it’s very inexpensive, and then in the middle of the winter, when you say, “Oh, could I ever have, I’d sure like to have some of that.” You’ve got it. So, okay. We have a dip. We’ve got roasted peppers. When we come back, I’m gonna show you how to make hot pepper jelly. Yeah, not relish, jelly. We’ll be right back in just a minute. All right, this is it. This is the hot pepper jelly. This is what I’m gonna show you how to make. This stuff is so good. We made some ahead of time and we’ve been nibbling on it because it is good. What we’re gonna use to do this is 3/4 of a cup of this kind of a pepper, which is a sweet pepper, and a 1/4 of a cup of this kind of a pepper, which is a hot pepper. And you can make, I suggest you make the first batch, and if it’s not hot enough, then just adjust the measurements. Go more to a 1/2 of this and a 1/2 of green, 2/3 and a 1/3, however heated you like it. You can make that adjustment yourself. Very simple. Basically, you’re gonna take your green pepper and get 3/4 of a cup, which is this much. It has to be ground either in a food chopper or in a food processor. And when you have that, you put that into your pan. You need this size of a pan to do it, so be sure you have it big enough, ’cause it has to boil. And then you do a 1/4 of a cup of the hot red. That’s this. And the redder the pepper, the nicer it looks, so try to get the reddest of the hot peppers that you can. Now, the other thing that we have have already placed into this pan is six cups of sugar, because it’s a jelly. You have to remember that it is indeed a jelly. And 1 1/2 cups of white vinegar, distilled vinegar. That goes in here too. Now I would suggest that you use a pan that has a non-stick surface because you don’t want this to stick, and you know how sugar can stick when it gets going. Of course the vinegar there helps to liquefy it immediately. And let me show you in the pan. I don’t know if Larry’s got a shot of that or not. Look at the red and green. That nice? Very nice colors there. And this is gonna come up to a boil very quickly. Basically, what you’re gonna do is cook this. Let me make sure again, we have our sweet peppers, our hot peppers, the sugar, the vinegar. And what you want to have on standby is Certos, which is a fruit pectin. Used to come in a bottle years ago when I used to make jellies and stuff a lot. Now it comes in a pouch. This takes six ounces of this pectin, which would be two pouches, which comes in one box. So you’ll be covered with that. You have to have that on standby. And you’re gonna keep your fire pretty high on this and you’re gonna keep watching it. Meanwhile, what you have to have going is in a pan right here, I have my water to sterilize the jars, because that’s very important. You have to do that. You can’t get away from that. And we’re not gonna seal these with the lids and the rings. We’re going to seal this jelly with paraffin. And that’s what I have in this pan. It comes in a block. And what you do is just put it into this non-stick pan. It’s wonderful. The cleanup is wonderful too. And you just put it on the lowest possible heat and keep watching it. Set it off if it gets liquified really well, because you don’t want it to get too hot, ’cause it’ll start to smoke because it’s wax. All right, now, we keep stirring because we wanna stir this down. This has to boil, and you have to make sure that that jar is completely sterilized. You can even use a bigger pan if you wanted to, but you must make sure that it is completely hot, and tempered, and sterilized. All right? So that’s going to town. Over here, we have our peppers. Let me make sure that this is on good, high heat. It is. This is a recipe that came from Naomi Brockman. She sent me a recipe. And I think she said this is probably like a 30-year-old jelly recipe that her family loves. And when I first read it, I thought, “You know, I’m not much into hot peppers. I like it a little bit, but I don’t know. And Paul probably won’t like this at all.” Well, I made it at home, and I hardly had enough to bring to show everybody, because Paul was like, “Put that on my sandwich. Let’s have this on meat.” And what Naomi says to do is, it’s wonderful if you have those little Triscuit crackers or some kind of a cracker. Put a little bit of cream cheese on and then put some of this on top. She said it’s incredible. Well, we’ve had it on bagels. Paul’s had it on his sandwich. He’s had it on eggs. He loves this. And the thing that I like about it is that you indeed can control the degree of hotness. If you don’t like things real hot, start it out milder, and then work up to where you really like it. This will make about two of this size, this is a pint-size jar. Makes two of those and about four of the smaller four ounce-size jars. You can double the recipe if you want to. You can… And it’s not hard to make. And it works very quickly. You don’t have to… I hate to make things you have to keep playing with all day to get them done. You jar them, and then you do this, and then you do that, then you do that. Who has time to do that? If you have the luxury of being at home every day, then you do, and that’s wonderful for you. But for some of us that are working, we have to keep at it and keep at it. So we’re waiting for this to come up to a boil. When it does, it will boil hard for one minute. And it’s important that you allow that minute for it to cook. And watch your gas level or your heat level, because it’ll wanna come to the top of the pan. So you just have to be careful. Adjust your heat as you go. But it has to boil hard for one minute. And that means it’s a boil that you cannot stir it down. And when that happens, you’ll know it, because you’ll be saying, “Oh, it looks like it’s gonna cook over the edge of the pan.” Just be careful with it. I also see that when we ground up the peppers, there are a few large pieces that you might wanna take some time now to make sure you get those out, because you wouldn’t want to be biting into a big piece of pepper in a jelly. The important thing in a jelly is to make sure that everything is very fine. Like even with fruit jellies. A jam has big pieces of fruit, but not a jelly. All right, so while we’re waiting for that to happen, we have the water going. I’m gonna go on to another recipe while this is working, okay. We’re gonna do some quesadillas. You say, “Well, what’s a quesadilla?” Quesadilla is, I call it like a Mexican sandwich. And they’re made with flour tortillas. And these are flour tortillas. Says right here on the package, flour tortillas. They usually come in a dozen, and you can buy really large ones or this size. Well, we’re gonna use the smaller ones today. Maybe Linda, you could keep an eye on that and let me know when it gets rolling, okay? And thank you. And we’re gonna put them out like this. Put four out. And first of all, you’re gonna heat your oven to 450 degrees. And we have our oven going already. Now we’re gonna take some shredded cheddar cheese. And we’re gonna put, we’re gonna put about a 1/2 a cup. And try not to get it to the edge, because what’ll happen when it hits the oven, it will definitely go all over the place. So to within a 1/2 an inch of the edge of the tortilla we’ll put our cheese, which is shredder, shredded cheddar cheese. Shredded cheddar cheese. All right. Not an easy group of words for me to say today, I want you to know. Okay, now, I’m gonna make four of these because I know crew looks a little hungry today. And I think they’re gonna enjoy these. They like Mexican. There’s a big wave. Everybody loves Mexican food. And I think, you know, those hot jalapenos can make salsa. You can make so many different things with these peppers that we’re doing. Just let your imagination go, particularly if you like Mexican food, because they use a lot in their salsa. I’m gonna put a little bit more cheese on this. Okay, next, what we do after we’ve done that, then we’re gonna put, this is fresh corn off the cob. We’re gonna sprinkle corn on here. Just like that. Little different aren’t they? Something unusual. You know people say, “Oh, is corn gonna cook enough?” Oh, yeah. Some people eat corn right off the cob. I mean, not even cooked but maybe a minute in, like, almost blanched. I was surprised to hear that, ’cause I always thought people cooked corn, and cooked it, and cooked it. Not so. Particularly if you have a good variety and it tastes good, and it’s sweet corn. Boy, that’s when it tastes good. All right, now we’re going to put some tomato, a couple of slices of tomato. I got a little corn silk there on my hand. Get rid of that. All right. Three slices on each one. This would be a nice supper. Quick supper. If your family happens to like tortillas or this type of food, this is good. And then on top of that, we could use the peppers that we have done, or we can use these roasted peppers. And we’ll just put them… They come in a jar, or the ones that we made. We could’ve used those. I wanna show you something else with those later, though. Just put these all over. Here we go. I can hear it starting to boil I think. We come back I’ll show you if we don’t have time, if we run out of time, ’cause it’s really important for you to see that. Okay, roasted peppers on all of them. Now what we’ll do is, let’s add a little more cheese just on top lightly. Just lightly, just like that. Okay. More cheese. And then we’re gonna put another tortilla on top. Okay. Very simple. Very easy. But I think it’s something your family’s gonna like. And we’re always looking for quick meals, quick dinners. And particularly if they like tortillas. These will go in the oven, and they’re only gonna bake for six to eight minutes, that’s all, until they’re golden brown at 450 degrees. And while we take a break and I put these in the oven, we’re gonna check on our jelly. We’ll be right back after this important message. Stay with us.
- [Announcer] To receive the recipes presented on today’s program, plus many more great recipe ideas, send your best donation in a stamped, self-addressed business-sized envelope to At Home, CTV, Wall, Pennsylvania, 15148-1499. You’ll receive Arlene’s heartwarming newsletter, “Enjoy!”, featuring an entire month of “At Home” recipes, including today’s mouthwatering dishes. Be sure to include the “Enjoy!” issue number with your request.
- Well, I want to tell you that our peppers have boiled hard for one minute. Then we put the fruit pectin in, called the Certo, or fruit pectin, and stirred it, and then allowed it to set for five minutes. Then you take your metal spoon and you skim off the foam that collects on the top because it always does. Meanwhile, have your jars in there getting good and hot in the boiling water. And you’re gonna take your jar out. Can be any size you want. You want large jars, that’s fine. Small jars. You bring it out. You sterilize your funnel, like that. Put it in your jar, sterilize your dipper, just like that. And then you take your wonderful jelly, pour it into the jar, leave a 1/2 inch at the top. Make sure that it’s clean. Melted paraffin. You pour over the top of it, just an 1/8 of an inch just to cover it, because that seals it. Now we’re going to take this over to the table, and we’re going to add it to all the other good things that we’ve made for you today. All right, you’ll see there in the front, we have our jars of jelly, and also, I’m gonna put this here while it cools just a little bit and get a lid for it, next to it, we’ve had Triscuit crackers that we’re going to spread with some cream cheese, put a little of that hot pepper jelly. Oh my goodness. Then next to that, this is our roasted red and yellow peppers. That on a piece of crusty bread, delicious. Next to that is the pepper dip that we’ve made. And we’ve even used the peppers as our serving utensils. We thought that would be nice with an assortment of crackers around it. And this is the pepper dip that has peppers and onions in it. And last but not least, is our quesadillas that have oh, such good, good things in it. We’ve got onions in there, we’ve got corn, we’ve got tomatoes, we’ve got cheese, tortillas, all kind of goodies just for you and your family. Be sure to join us the next time, because it just wouldn’t be the same without you here at home. We’ll see you then.
- [Announcer] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliances provided by Dacor Distinctive Appliances, a reflection of your good taste. Groceries provided by Foodland, where the answer is always yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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