Morning Song Farm News

I know that Squash Pie doesn't sound as tasty as Pumpkin Pie, but here's a little known fact: most store-bought pumpkin pies are actually squash pies. The pumpkins we all  buy at the grocery store or pumpkin patches make the WORST pumpkin pies ever. Those destined-to-be-decorations are bred for size, not taste.   To reduce the effort and calories, I've been making this lately without a crust at all. Baked to perfection, the slices hold up just fine without a crust. Absolutely don't even think about omitting the whipped cream topping. That would just be wrong.   Here's my time-tested favorite fall dessert recipe: Line a pie pan with pie dough. I often cheat and use Trader Joe's pie dough, which comes frozen. For a while there, they were having a problem with quality control, but the product now is excellent and a big time saver; especially if you don't make alot of pies and don't have a system. There was a time when I made a couple pies or ...

I wish we could rename the common yam, or at least my recipe below, to something with a better marketing zing. This pie is really rich and tasty, even for professed yam-haters...and doesn't take a lot of work. I actually made it last night without a crust, (which makes it not a pie, actually)... pouring it into a glass brownie pan and then serving in squares with freshly whipped cream. I had meant to cool overnight and serve for dinner tonight, but I see my teenager has eaten most of it for breakfast...rendering any planned photo op somewhat useless, except as proof of its tastiness. :) (see empty dish....draw conclusion.) Bake 4 or so yams in the microwave or oven until soft. Cool so you don't burn yourself scooping out. You need: 2 cups of mashed yams 1 and a half cups of rich cream.(and extra if you want whipped topping)  I'm sorry to say that I've discovered for the first time that I can't buy cream, either organic or conventional, that isn't ultra-pa...