American Food Life in Poland RECIPES

Co zrobić z dynią?

Posted on September 22, 2014

Placek dyniowy!

Jak sprawdzałam przepisy po polsku na dynie większość była na dania mięsne albo pikantne ale nie słodkie. Jak już przejdę przez ten cały czasochłonny proces od dyni do ugotowanego puree, chcę potem ugotować/upiec coś lepszego niż pikantny sos do makaronu albo krem z dyni. Ja chcę deser! Mój ulubiony deser – pumpkin pie! To jest przepis mojej mamy na pumpkin pie – wersja bez spodu. Jeszcze udoskonaliłam go troszeczkę i zmniejszyłam ilość cukru do norm Europejskich – nie na smak przeciętnego Amerykanina. Smacznego.

Składniki

  • 1 szklanka mąki
  • 1 ½ łyżeczki proszku do pieczenia
  • 1/8 łyżeczki soli
  • przyprawy do smaku (cynamon, imbir, gałka muszkatołowa)
  • ½ kostki masła
  • ¾ szklanki cukru (biały lub brązowy)
  • 2 jajka
  • ½ łyżeczka ekstraktu waniliowego
  • 1 puszka niesłodzonego skondensowanego mleka
  • 3 szklanki miąższu dyni (gotowane i zmiksowane)

Sposób przyrządzania

  1. Podgrzać piekarnik do 180°C. Smarować naczynie masłem (boki i dno) i odstawić na bok.
  2. Zmieszać razem mąkę, proszek do pieczenia, sól i przyprawy.
  3. W dużej misce ubić razem cukier i masło (lekko zmiękczone). Wbić 2 jajka.
  4. Dodać suche składniki i wanilię. Zmieszać.
  5. Dodać dynię i zmieszać.
  6. Dodać mleko i zmieszać łyżką.
  7. Wlać do naczynia. Piec w temp. 180°C przez ok. 45 min – 1 godz. Ostudzić przed podaniem.

SMACZNEGO TO YOU!

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No Comments

  • Reply
    Anonymous
    September 22, 2014 at 3:58 pm

    jeśli napisałaś to bez korekty męża to muszę powiedzieć:WOW!! Poszło ci idealnie.

  • Reply
    mary nama
    September 22, 2014 at 5:58 pm

    Dzięki za przepis:-))) Pięknie napisałaś po polsku – jestem pod wielkim wrażeniem!!!Pozdrawiamma

  • Reply
    Me
    September 22, 2014 at 9:23 pm

    No to trafiłaś, akurat dyni u nas ostatnio było dużo. Dzięki za przepis i bardzo dobry polski. Czy sugerujesz, że Amerykanie słodzą więcej niż my? Jedzą słodsze desery? Pozdrawiam serdecznie.

  • Reply
    Stardust
    September 23, 2014 at 12:01 am

    Chris how much is 1/2 square of butter?

  • Reply
    Chris
    September 23, 2014 at 9:59 am

    Star – 1/2 square of butter is a bit less than 1/2 cup of softened butter. If you use a little more or a little less, it's not a big deal. Sometimes I also put a bit more pumpkin if I have more. It just makes the placek more loose, like pudding.Me – The first time I made this pie years ago according to the original recipe, my parents-in-law didn't want to eat it. It was too sweet. Generally, sweet things in the US are sweeter than here. Another factor to consider in this recipe is your pumpkin. Some pumpkins are sweeter than others. In the US I used to just crack open a can of prepared pumpkin puree but now I know the satisfaction of making a pumpkin pie \”from scratch\” czyli homemade.Anon & ma – I must admit my husband corrected my text, but not as much as you might think. I figured out myself that pikantny is not spelled with an \”ą\”. I added an extra syllable to some of my past tense verbs. I cut the końcówki off of everything. I also used dodać, miksować, robić, bić, mieszać without some prefix or something. I was considering leaving it as it was with all the mistakes, but because it's a recipe, I thought I should fix it…especially if my husband was willing to give it a look. Or I could just lie and say it was all me 😉

  • Reply
    Stardust
    September 23, 2014 at 11:17 am

    Thanks Chris. Sounds good and this time I'm going to make it. I don't really like the regular pumpkin pie, without the crust is a whole new game:)) If comes to sugar, you right American sugar is sweeter, and I stopped to use sugar when I came here because I didn't like the taste of it. But I cut sugar in all recipies, Polish as well as American. Somehow all the sweets are way too sweet for me. And who the hell knows why all Polish recipies for pickles call for so much sugar. I never use any sugar in pickles, my parents never did either. Where this sugar came from? I have no clue.

  • Reply
    Chris
    September 23, 2014 at 12:00 pm

    Star – This recipe has got the sugar cut in half from the original recipe. I usually use part white sugar and part dark brown sugar. If I don't have vanilla extract (it's because I drank it – vodka plus vanilla beans = yum) then I replace some sugar with vanilla sugar. It also depends on the pumpkin. My kids think it is just right, so I hope it is just right for you too. They didn't like peanut butter in America because they said it was too sweet for them. Having said that, when I decide to sweeten something I only use sugar or honey. I don't go for the artificial sweeteners. Better to use less of the real thing than a lot of the fake stuff.My mother-in-law used to make really great pickles without all the sugar and her cakes were really good too. She doesn't make the glaze on top of szarlotka and it is so much better without. I detest glaze.

  • Reply
    wesoła posypka
    September 24, 2014 at 7:00 pm

    Ha wlasnie spróbowałam swojego ciasta, wyszedl zakalec ale niesamowicie pyszne, uwielbiam dyniowe jedzenie, szkoda że u nas nie jest tak popularne jak w Stanach 🙂

  • Reply
    Chris
    September 25, 2014 at 9:01 am

    Salusa – Yes, this pie is kind of zakalcowy but it should set up more as it cools. The consistency is more like a stiff pudding than cake.Pumpkin is getting more and more popular here at least based on the availability in the stores. I used to have to hunt down a pumpkin from some farmers and now, they're everywhere…and not just for Halloween.

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