No oven dilemma

My oven has been on the fritz these past few months. It seemed to take forever to preheat or even get hot enough to bake. I figured it must be a bad heating element. In my attempts at a simple repair, I created a slightly larger and more expensive problem. My appliance repair guy showed up and gave Mark the estimated cost to fix it. Now, the question comes down to: Do I fix or do I replace?

I scoured the stores and online, trying to find another range like mine. Apparently, they only make my dual fuel (gas and electric) as a specialty instead of a standard unit. For once, it was cheaper to repair rather than replace. That’s a good thing. I’m so used to how my stove and oven work. Over the past 15 years, we have developed a working rhythm of churning out some pretty good things to eat.

Without a working oven, though, I had to improvise and discover new ways of doing routine jobs to keep us fed. I discovered I do not like to make some hot dishes in a crockpot. My attempt turned into more of a stew consistency than a hunk of casserole.

My sweet cravings were reaching dire straits. I googled no-bake fall desserts and discovered a treasure trove of sweetness. Some recipes were made from scratch, while others utilized convenient adaptations. I’m going for the convenience because I want to be outside every extra minute, soaking up the sweet spot of temperatures and clothing (sweatshirts and shorts).

My Well Read Mom Book Club gave great reviews on this no-bake pumpkin pie. Its elegance disguises its simplicity. Enjoy.

Pumpkin chiffon pie - Taste of Home website
1 1/2 cups whipping cream
1-2 tablespoons powdered sugar
1 teaspoon vanilla extract
3 ounces cream cheese, softened
1 tablespoon sugar
1 graham cracker crust (9 or 10 inches)
2 packages instant vanilla pudding mix
15-ounce can solid pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves

In a bowl, whip whipping cream, powdered sugar and vanilla extract until stiff peaks form; set aside. In another bowl, beat cream cheese and sugar until smooth. Add 2-plus cups of whipped cream and mix well. Save extra whipped cream for topping. Spread mixture into crust. In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for two minutes. Let stand for three minutes to set up. Stir in pumpkin and spices; mix well. Spread over cream cheese layer; refrigerate until set, 2-3 hours. Garnish with extra whipped cream and chopped nuts.

Possum pie
6 ounces cream cheese, softened
3/4 cup sugar
1 graham cracker crust (9-10 inches)
1/4 cup chopped pecans
1 3/4 cups cold whole milk
3/4 teaspoon vanilla extract
1 package instant vanilla pudding mix
1 package instant chocolate pudding mix
1/2 cup heavy whipping cream, whipped
12-16 pecan halves

In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. In another bowl, whisk milk, vanilla extract and pudding mixes for two minutes. Let stand for two minutes or until soft set. Spoon over pecans. Refrigerate for at least four hours. Top with whipped cream and pecan halves.

Pumpkin ice cream pie
3 Heath candy bars (1.4 ounces each), crushed, divided
3 cups vanilla ice cream, softened, divided
1 chocolate crumb crust (9 inches)
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Combine two crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for one hour or until firm. In a large bowl, combine pumpkin, sugar, spices and remaining 1 cup ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bar. Cover and freeze for eight hours or up to two months. Remove from freezer 10-15 minutes before serving.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.