Whether you’ve already celebrated your fall harvest or you’re planning on getting together with the people you cherish today, I wish you a delicious low nickel feast! My spouse is cooking our 14 lb turkey, funeral potatoes (it’s a Utah favorite) baked brussel sprouts and homemade rolls. I plan to make orange cranberry sauce, honey glazed carrots and another pumpkin pie from scratch by roasting a small baking pumpkin for the puree. I add 2-2.5 cups of pumpkin puree and follow Libby’s recipe, but I prefer using condensed milk instead of evaporated milk. You can make your own condensed milk, sometimes find it in plastic bottles at an Hispanic supermarket or use canned.
Last weekend I enjoyed friendsgiving making both a low nickel pumpkin and nickel free lemon meringue pie (click for the recipe)! After my meringue started to recede, I learned some cooks add cream of tartar or a couple drops of lemon juice to their egg whites beating them with the egg mixture on low for a couple minutes before slowly adding the white sugar, to prevent this. If you try it, good luck and let me know how it goes. Lemon meringue is my favorite pie, but for me it’s a timing game to get it all right!
As a thank you, I’m hosting my first giveaway. Between now and Friday December 8th I’m giving away a Skintifque Discovery Pack valued at $44.99.