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  Re: Pie Crust
  By: Ruth Haffly to Ben Collver on Mon Jan 12 2026 12:47 pm

Hi Ruth,

RH> He was the echo crumudgeron--and would probably have freely admitted so.
RH> Did you ever hear about how he got his nickname--Uncle Dirty Dave or UDD?

I did not hear about that.  Would you be willing to tell me?  :-)

RH> That part is properly called a casing; hems are at the bottom. Still, good
RH> going.

Thanks for that information.  Casting around online, i also found it listed
in Wikipedia's sewing glossary.

https://en.wikipedia.org/wiki/Glossary_of_sewing_terms

RH> Last time
RH> I sat down at the sewing machine was a couple of weeks ago to make some
RH> scrappy kitty toys for my sister's cat. Scraps of denim and a bag of
RH> fiberfill plus a bit of time made for an easy project.

That's fun.  I recall hearing a mother talk about being concerned with how
much time her son was spending in front of screens.  The only thing she
found that could compete with screen time was his love of playing with
small animals, such as cats.

RH> Very often we've gotten a fresh pumpkin, drawn a face on it with a marker
RH> and set it out for halloween. Afterwards I'll cut it up, cook it down in
RH> the pressure cooker and freeze the results for later use. Since Steve's
RH> birthday is right near halloween, I used to make him a pumpkin pie. Since
RH> his mom gave us the recipe in the early 90's, tho, I make a pumpkin roll
RH> instead. Not really any more effort than a pie but the results are (IMO),
RH> much tastier.

I know someone who insists on pie pumpkins.  I've made desserts out of
jackolantern pumpkins and thought they turned out just fine.  So i guess it
is a matter of taste.  I believe i have your pumpkin roll recipe...

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Ruth's Pumpkin Roll
 Categories: Desserts, Squash, Cheese, Nuts
      Yield: 8 Servings

      3 lg Eggs
    2/3 c  Pumpkin puree; fresh or
           - canned
      1 c  Sugar
      1 ts Baking soda
    1/2 ts Cinnamon
    3/4 c  Flour

MMMMM-------------------------FILLING-------------------------------
      2 tb Soft butter
      8 oz Cream cheese; softened
    3/4 ts Vanilla
      1 c  Powdered sugar
           Cinnamon; to taste

  Mix together and pour into a greased and parchment paper lined
  10x15". Sprinkle with chopped walnuts. (I put them in the filling,
  less chance of breaking the cake.)

  Bake @ 375?F/190?C for 10 to 15 minutes (until tests
  done). Turn out onto a towel (not terry cloth) sprinkled with
  granulated sugar, peel off paper and roll with towel. Let cool on
  wire rack. (I turn it onto a wire rack, slide it from there onto
  the towel, peel off the paper and roll--easier than trying to turn
  a hot pan over onto a towel.)

  Mix together, spread on cool, unrolled cake (I add the nuts to the
  spread filling). Re-roll, sprinkle with a bit more powdered sugar.

  Ruth's Notes: My variants are in (). I use whole wheat pastry flour
  and raw sugar for the cake. Mom gave me this recipe in 1992; we've
  made it at least once a year since then. Canned or fresh pumpkin
  may be used but be sure to drain the fresh pumpkin well. If I use
  frozen pumpkin, I turn the thawed pumpkin into a paper towel lined
  strainer so as much water as possible drains off.

  Recipe FROM: Ruth Haffly on National Cooking Echo

  Uncle Dirty Dave's Archives

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