Saturday, October 17, 2009

Fall Flavors: Pot Roast and Pumpkin Custard

Two of my favorite fall foods rounded out dinner last night--Pot Roast and Pumpkin Custard.

Pot Roast Recipe:
3lb Top Round Roast
1 can Cream of Mushroom Soup
8 Beef bouillon cubes
1 Cup sour cream
2 Tsp basil
1/2 c diced onion
1 tsp Gravy Master (for color)
10 potatoes
2 cups carrots
10 cups (or so) of water

Put all ingredients except veggies in large pot. Water should just cover top of roast.
Bring to boil and then simmer for 4-5 hours.
Add veggies and cook for another hour.
Serve and enjoy--super easy!

Pumpkin Custard Recipe
1 lb. can pumpkin
3 eggs
2/3 c. white sugar
1/3 c. brown sugar
2 tbsp. flour
Pinch of salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 c. water
1/2 c. dry milk or 1/2 c. milk

Pour into individual ramekins, dust top with pumpkin pie spice or cinnamon and bake at 425 for approx 20 minutes. Center of custard should rise.


Kim Hosey on October 20, 2009 at 4:31 PM said...

Oooh, looks (and sounds) delicious!

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