Come Party With Me: Budget Thanksgiving - Dessert

partysugar — Wed, 05 Nov 2008 15:00:22 -0800

Thanksgiving isn't Thanksgiving without pumpkin pie. While you could ask guests to bring dessert, I think the hostess should take on this sweet task. If you don't do much baking, it's more economical to purchase a ready-made pie dough.

However, if you have ingredients like flour and butter on hand, simply use those to make the pie. The classic recipe from Libby's is delicious and minimal. Ditch the whipped cream topping for a truly budget, fit-friendly dessert. To look at the recipe, read more.

Libby's Famous Pumpkin Pie
From Libby's

Ingredients

1 pie dough (store bought or homemade)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby's 100-percent pure pumpkin
1 can (12 ounces) evaporated milk, preferably Nestle Carnation

Directions

Preheat oven to 425°F. On a lightly floured work surface, roll pie dough into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350°F; bake until filling is set, 20 to 30 minutes.
Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

Serves 8.

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What's It Worth To You?

YumSugar — Wed, 27 Dec 2006 11:13:26 -0800

Every so often a new trend will pop up in the restaurant game. In both Salt Lake City and in Denver the new trend is "pay-as-you-can." Yep that's right. You walk in, you order, you eat and when the bill arrives, you pay what you can, or what you think it's worth. Think of it as the "Robin Hood" method of dining. If you're rich, maybe you want to pay more so the less fortunate can eat the same thing as you. To learn more about this new trend, read more

The One World Cafe, in Salt Lake City, lacks a set menu and set prices. They do, however offer daily selections using seasonal and mostly organic ingredients. There are no prices, but there is a donation box where customers can pay what they felt their meal was worth.

The cafés' business models have won fans among the city's well-to-do residents, many of whom regularly dine there. At One World, patrons have given Cerreta [the owner] a car, bought new dishes, arranged to professionally clean her carpets, supplied new tile for the restaurant bathrooms, and donated property for an organic garden and funded a new irrigation system for it.

Inspired by the One World Cafe, Brad and Libby Birky opened up a similar operation in Denver called SAME (So All May Eat) Café. Now both One World and SAME have created non-profit groups to help others replicate similar cafes.

However, this new non-pricing method isn't working for everyone. In New York's Babu (an Indian restaurant) the pay-as-you-feel-fair method is resulting in too many free meals.

One Friday night, a rowdy group of 10 young Indians walked in and took over the restaurant's large central table. Their response to no prices was to leave no money; not even a tip for the wait staff. Babu now states their prices.

What do you think about this pricing scheme? Is it too good to be true or do you think it could work?

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