Heya Canna.
I made your Pumpkin recipe. Wowsa dowsa it is a good one. I ain't too sure what helped mask the flavor more the pumpkin pie spice or the brown sugar and nuts. I substituted walnuts for pecans and obviously canna butter for butter. I also used a yellow cake mix but added a lil nutmeg, all spice, and cinnamon, Just a touch of that though. I started by going to do some trimming at my ladies parents and getting two zips of outdoor stuff we grew last year. The only known strain in the trim was Strawberry Cough. Three other strains I think were mixed in there, too. Anyhow I started talking about this recipe as soon as we got there. Immediate interest was shown by all there especially Meghans mom. So Ralph, her dad, says hey man I gotta jar o trim from last year. You want it ? Uh yeah I say and here we are. I also made three more pounds of butter while I was over there for them and their freezer. Sorry I was too busy to journal this and plus it's hard to explain why I do this everyday with you guys. Not too many out there really show genuine interest and I don't expect them to understand.
I posted a version of this recipe over on my journal too. Okay, so without further ado I will get to it.
I started with 2 O's of trim as mentioned before. Two sticks of butter 1 can Pumpkin pie mix
1 can evaporated milk
3 eggs
2 tsp pumpkin pie spice
1cake mix, I used a yellow cake- w/ 1/2tsp allspice 1/4tsp and a touch of cinnamon added
1-2 cups Brown sugar
1 c. Pecans, chopped
Two zips
Cannibas was food processed and double boiled for six hours then a cup of water was added to it and simmered directly over fire for another three. Strained through a corner of a pillow case dished and cooled. Been doing it this way for ten or eleven years.
This is the finished product.
Now on to the Pumpkin recipe. Oh yeah before I forget check it out. Some Canna Cran Raisin Oatmeal Cookies her mom made last night while we were trimming. I have been eating them all morning at this point. It's anybodies guess as to how I pulled this off that day. I was pretty stoned and I am not the baker here at home. The baker was down for the day. Makin babies must be exhausting.
Okay I laid it all out like I have seen my lovely wife do and it looks good. But lil do I know there are a couple of hiccups. heh heh
Notice the round pan. You know, the one that does not look like the one the recipe calls for. Mistake one.
I didn't take a picture of mistake two. but hey if you ask me what cubed butter is I say it is probably cubed. But in the recipe it says to cube butter and mix with brown sugar and nuts. I did that. But, I didn't have then ( extremely stoned mind you ) and still don't know how to mix to a consistency that is sprinklable.
The recipe basically is a layer of mixes that you drop more ingredients through. Wet on bottom dry on top. Even sprinkling as directed would've yielded comparable results to the dolloping I had to do. The dollops went through the dry layer of ingredients like sinkers slung into a pond of pumpkin. Straight to the bottom. Gluck.
But I was left with these pockets of butter sweet and nutty heaven. Look closely. You can see em. And for alla my worrying about it not coming out right because of the dolloping I was rewarded a crust of the same Brown sugar sweetened nuts and canna butter. It boiled to the top and spread out over the entire thing. Crisping up nicely.
The interior of the pastry was not unlike a custard. But perhaps something a bit fluffier. Souffle ? Maybe because of mistake number who knows. Instead of mixing I used a whisk to do the pumpkin batter portion. But did not think about untll I realized that the texture was due to a variation of my doing, on the recipe. Geez I ain't cut out for baking. Toooo fickle.
This first shot is of the done custard. I hadda crop it because I was too embarrassed to post the whole picture that shows evidence of my tampering with it. Okay I took a spoon to it after it was cool and wasn't thinking about no picture at that moment.
Hahaha see were I hadda switch from the pretty round pan to the ugly ol' but still functional rectangular 9x13 one, like recommended.
Notice the pockets of canna goodness
Finito
Okay okay wasn't nearly enough yummy cream on top. Right ? Here ya go
I would've put some more accoutrements on the dish but if my memory serves me correctly. I couldn't wait any longer.
I was trying to explain the texture to Meghan (she is not consuming edibles til after the baby) and told her you said it would be more "like" a custard. Why did mine come out like a souffle ? I asked. She went on into some explanation of barometric pressures and altitudes and varying humidity. I was so stoned I remember telling her that she was the pilot of the ship of souffle. I had a wonderful night.
Canna I give this recipe based on taste alone 9 fingers out of an 11 finger leaf. Simplicity a 9. Posting it here for me to butcher but it still coming out tasting utterly devine is worth an 11 all day long.
Thank you so very much for this. I recommend it to anyone who like fall pastries and pumpkin anything.
Later y'all
One more thing to keep in mind. The recipe calls for 1-2 cups of brown sugar. The more brown sugar you use the farther your butter will go. I noticed. I used a cup and a half.
I also pulled mine outta the oven after an hour and twelve minutes at 325. That's when the fork came out clean.
Good morning. I hope you are well and this day is a gift for you.
