A Pie Baking Marathon

You know what kind of a day is ahead of you when you face this first thing in the morning.

Yesterday I made my creamed corn.  Here's the recipe:

Ingredients

• 3 cups frozen sweet corn ( I froze corn this summer to use in this dish.)
• 1/2 cup whole milk
• 4 oz cream cheese
• 1/4 cup butter
• 1 1/2 teaspoons sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon green onions finely diced

1. Cube the cream cheese and butter, add to a medium size sauce pan over medium high heat.
2. Add the milk and stir continuously until the mixture is smooth.
3. Reduce heat to medium and add the sugar, spices, and corn.
4. Continue stirring until the corn is heated through, about five minutes.

 Make sure the cream cheese is melted and whisked in thoroughly.

 Instead of cayenne, I use smoky Korean pepper flakes.  This doesn't make it spicy; it just brightens the flavor.

 Add the green onions at the very end.

I also made these pumpkin muffin tops:

Ingredients 2 large eggs 1 cup granulated sugar 1/2 cup vegetable oil 1 cup pumpkin puree 1 tsp vanilla extract 2 cups all purpose flower 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 tsp ground cloves Toppings 1/4 cup powdered sugar 1/4 cup light brown sugar

Instructions

1. Preheat the oven to 325 degrees F. Adjust oven rack to the center position.
2. In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined.
3. In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add to the wet ingredients and mix on low speed until just blended.
4. Line a baking sheet with parchment paper or silicone liner. Using a large cookie scoop (3 to 4 tablespoons), scoop 5 mounds onto the baking sheet, spaced about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean. If you are using a muffin top pan scoop 4 tablespoon into each muffin round. [
5. Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto baking sheet, and repeat.
6. When the cookies are completely cool, stir together the powdered sugar and brown sugar. Sift or sprinkle evenly onto the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.

I also made my cranberry orange cornmeal cake.  You can find this recipe by typing it in the search bar above.  Okay....off to bake a lot of pies!