I'm genetically incapable of following a precise recipe. But we will shortly be making a few pies with 'Cha-Cha' kabocha squash. Cut the squash in half, scoop out the seeds and glop, bake the halves in a 350 oven for an hour - hour &15 minutes until when you pinch them, they give easily, and not burned. Let cool. Then scoop out the insides, throw out the skin. I use a food processor, but I suppose a mixer would do, but anyway, add a couple of eggs, cup-ish half & half, and the squash to the bowl, then spices. Grated fresh ginger, bit of honey, cinnamon, and couple tablespoons of lime juice. The squash itself is naturally very sweet and dense, so it doesn't take much sweetener at all. So what I've discovered is that making a custard isn't that hard, the milk and eggs does that for you with out much measuring. The question comes in with the spices, and we add a lot of cinnamon and ginger - say a tablespoon of cinnamon and a full two inches of ginger. But you're after that combination of cinnamon, ginger, and lime. You could add less, I suppose. I use a store bought crust, then bake at 350 for an hour - hour & a half, using a straw to check for doneness. The custard may split if you cook it too long, but thats not a problem, aside from cosmetics. It's wonderful for breakfast. :-)

I'm surprised the CF regulars have not come forth. I use the Cook's Illiustrated vodka pastry recipe with good results. Wizardnm shared this with us long ago. Ingredients 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 1/2 cup cold vegetable shortening, cut into 4 pieces 1/4 cup cold vodka 1/4 cup cold water Procedures 1 Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2 Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. *I have used this recipe with lard instead of shortening. Even better.* Another recipe some members swear by is Nathan's fool proof pastry. Posted by annie1992 (My Page) on Wed, Nov 2, 11 at 20:17 I make SharonCB's pastry, it's wonderful to handle and doesn't need to be chilled before rolling, although Sharon said she chilled it an hour or so and it was even easier to handle. I use half butter and half lard when I can get lard, or all butter if I can't. I do mix the dry ingredients with the fat in the food processor, but I add the liquid and mix it in by hand, I always over process with the food processor and it gets too warm and has to be chilled, which takes even more time than I would have spent mixing it by hand! NATHAN'S NEVER FAIL PASTRY ********************************** These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986 sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out. Annie I hope this helps.

"when will women that know how to bake, learn to make 2 of them?" Ah, sounds like a wise man indeed. But the answer is probably the cliche If you don't KNOW, then I'm not gonna TELL you!!! What if the freezer breaks down? You've had appliance trouble before. And really... if you're going to leave it for two weeks it's not going to be very good. I'd suggest he dispose of it now. Consider it a test batch and you'll know it works to make later. Unless it's another situation where the Canadian/metric Christmas is celebrated at a different time of year, not unlike Thanksgiving! :D Beware of the Christmas Mice that invade kitchens and pantries this time of year. They work their way indoors this time of year.

Phoggie, it does sound like a wonderful day, I'm glad you enjoyed yourself. I'm sorry though you have the oven to deal with. I had time to fill a request from a friend for a blackberry dessert for their dinner, and wouldn't you know, that last thing in my oven yesterday and it burbled up and over the pan side. I swear, its almost like the berries know.....if its a dessert to be carried out and taken somewhere, it just has to boil over in the oven, make baking dish sticky on the outside too. If the pastry is staying here, its always flawless. Does your tremor bother you more when you are tired? My mothers does. She gets some relief but not a total fix from a low dose of Inderal/propranolol. Tremor is better but not gone. It sounds like you have a very nice family, you must have raised them well.