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| Vegan Pumpkin pie and the turkey |
Take Pie When Pie is Passed
Here is a link to a timely article from CNBC
and a chart of
the US 10 Year Treasury Yield
(lower since the announcement!).
One interesting factors affecting mortgage rates
that doesn’t get much
attention is the fact that the
Fed is continuing to use profits and proceeds
from payoffs of its mortgage portfolio to buy
new mortgage backed securities
(MBS).
With Billions of Fed reinvestments of these
proceeds going back
into MBS markets
every month, this unusual source of demand for
MBS from the Fed
purchases continues
to help support lower mortgage rates.
I am saying lock on Monday
Vegan Pie by my daughter below, mine above
Recipes:
Crust
- ½ cup unbleached flour
- 7 Tbs. whole-wheat pastry flour
- ½ tsp. salt
- ½ tsp. brown sugar
- ½ tsp. baking powder
- 3 Tbs. canola oil
- 1 Tbs. soymilk plus ½ tsp. lemon juice ice cold
- 2 Tbs cheap vodka
- 3 to 4 Tbs. water super cold
Filling
- 2 cups canned pumpkin
- 1 cup rice milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ Tbs. dark molasses or to taste
- 1 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. grated nutmeg
- ¼ tsp. ground allspice
Prepare dough day before, barely knead and refrigerate tightly wrapped
The less you handle dough the flakier it is
Oven 425°F.
Filling:
mix ingredients until smooth and blended.
Pour into prepared crust and smooth top.
Bake 10 minutes.
Reduce oven temperature to 350°F;
bake until filling is set, about 40 minutes.
