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The annual Ice Cream Social is a happy event hosted every 4th of July by the church I now attend.
Our ladies donate various kinds of pies, and tables are arranged on the outdoor patio for the guests to enjoy ice cream on their pie. As the day ends, baskets filled with goodies are raffled off and the occasion is always a huge success.
Through out the year, several fun filled fund raisers are sponsored by our church, such as the annual spaghetti dinner, the Christmas Dazzle craft and baked goods sale, and the Ladies salad luncheon which draw crowds from the neighborhood and from other churches who also enjoy the proceedings.
Slips of paper were included in the church bulletin, requesting volunteers to assist in helping make this Fourth of July affair into a triumphant day. Needed were set up persons, pie cutters, scoopers for the ice cream, ticket takers at the door and clean up committee.
Appeals for pies sounded like something I could do, so I volunteered to bake two pumpkin pies, and I share my mother’s famous recipe here with you.
If you purchase Mrs. Smith’s deep dish ready to bake pie crusts, this recipe will make three delicious pies.
Pumpkin Pie (Makes 2 large pies)
1 large can pumpkin (or two small cans pumpkin)
2 cans evaporated milk
4 large eggs separated (place the whites in a separate bowl)
2 cups sugar
2 tsp cinnamon (level)
1 tsp ginger
1/4 tsp salt
1 heaping Tablespoon flour
2 T molasses
Blend well the above mixture and at the end fold in the beaten egg whites.
Bake one hour at 350 degrees. Let cool, and serve with vanilla ice cream or whipped cream.
This post is linked with Ann Kroeker’s Food on Fridays
Do hop on over to her site and gather up some delicious and nutritious recipes.