Cinderella’s Pumpkin Pie

This starts with a Calabasas pumpkin, you know the one that Disney used to as Cinderella’s carriage. It’s the squatty looking one. Cut it in half, cut side down in a pan with water and bake 90 minutes. When cool remove the seeds and scrap from the shell.  

For a pie: 

1-15 oz can evaporated milk

3/4 cup sugar

2 eggs

2 cups pumpkin

1/4 cup cream

1 tablespoon pumpkin pie spuce

1/2 teaspoon salt

1/2 teaspoon vanilla  

Make in a food processor  

Pour into a prepared pie shell. Bake 1 hour 350 or until set.  


Juli Carvi
Giant Chocolate Cookies

This makes 16 cookies. I wanted the chocolate flavored to shine so much so I choose shortening not butter. I also wanted a texture that wasn’t completely crunchy so I used unsweetened baking chocolate and corn syrup. 

4 ounces shortening

1/2 cup white sugar

1/2 cup light corn syrup

4 ounce baking chocolate  

1 tablespoon vanilla  

2 eggs

t tsp espresso powder

2-1/4 cup flour

1 tsp baking soda

1/2 tsp kosher salt 

12 ounces chocolate chips

Sugar for rolling cookies 


cream the shortening, sugar and corn syrup together. Add eggs, vanilla, melted chocolate, espresso. Add flour, baking soda and salt. Mix in chips. Roll into 16 balls. Rolls those in sugar. Press with potato masher or fork. Bake 20 minutes at 350 degrees. 

Juli Carvi

I like a cookie made in an iron. I’ve made these a few times and even hosted the Daring Kitchen Challenge with these cookies but I’ve never put a recipe here.

Today I made them with a Helma. She’s from The Netherlands and verified recipes in Dutch to compare to ones I found on line. These really are the best I’ve ever made. I’m sure it was the Steens Cane syrup that made the difference in the filling and for that I’m pleased.

The cookie:

1/2 cup warm milk

1 package active dry yeast

4 cups all-purpose flour, plus more for dusting

3/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces

2 large eggs, lightly beaten

The Filling

1 can Steens, 12 ounces, can syrup that’s medium brown

1/2 cup dark brown sugar

6 tablespoons butter

1 teaspoon cinnamon

Warm the milk and add the yeast. Put the remaining ingredients into a stand mixer, except the eggs. Combine until mealy. Add the milk yeast mixture and the eggs. Beat about 2 minutes, pulling the dough off the paddle and incorporating it. Let sit 30-45 minutes.

In a heavy pot put all the ingredients for the filling. Bring to a boil, slowly. Measure that it gets to 220 degrees, soft ball stage or that if you drop some on the counter it holds a puddle with edges. Off the heat but keep it warm.

Heat the iron. Measure the dough into 24-26 pieces, roll into balls. Press into a hot iron, cook until medium brown, they should puff a little. If they don’t you’re cooking them too long. Cut with the biggest round cutter that will remove the smallest amount of cookie, but that reaches all the edges, so they are all cut. Cut the cookie round while hot and split in halves, top and bottom, fill with filling and close the cookie. Try not to get too many drips.

Continue until all the cookies are made. Made tea and eat cookies while drinking tea.

Juli Carvi