In the kitchen with Sharon


Piper Wilkin is pictured with her pumpkin pie.

Piper Wilkin is pictured with her pumpkin pie.


This is Piper Wilkin’s cake of many colors.


Sharon Hughes Staff columnist


In the kitchen with Sharon this week is Piper Wilkin, the daughter of our state Rep. Shane Wilkin and Kristy Wilkin.

The following story was provided by Piper:

“On Thanksgiving Day we have 35 to 40 people for breakfast at the Wilkin home so my grandma Marylin invited me to her house to bake. I want to be a chef, so I do a lot of cooking and baking, and desserts are my thing. So my Granma and I planned a whole day of baking cakes, pies (pumpkin, which is my favorite), cupcakes and whatever else we have time to to bake.

‘We got started in the afternoon. I decided to do a layer cake first with grandma giving me pointers along the way. Things were going pretty well — cake in the oven and now to start the pumpkin pie — and then electric went out. The cake had begun to rise and Grandma said, ‘Let’s keep the oven door closed and see what happens. We might just have to throw the cake away and start over.’

“After three and a half or four hours later the electric came back on. As we looked in the oven — surpirse — the cake was perfect and I was really happy.

“While the cake was cooling I mixed up my pumpkin pie, which is my favorite. Happy with the pie in the oven, I was ready to ice my cake. My cake became a cake with many colors as I used many colors to ice it.

“Although we didn’t get to make everything we planned, I had a great day with my grandma.

“Grandma said there must have been someone with higher power watching over me, like grandma Hall, whom we lost this year, for my baking turning out so well.”

Well said Piper. I am sure you will make a great chef.

Piper’s pumpkin pie recipe

1 can 100% pumpkin

2 eggs well beaten

3/4 cup granulated sugar

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1 can evaporated milk

Whip topping

1 nine-inch pie crust — deep dish unbaked

Preheat oven to 425

Mix all ingredients together and pour into unbaked pie shell

Bake 15-20 minutes at 425 degrees

Reduce oven to 375 degrees and continuing baking 40 to 45 minutes

Anyone else have a story to share? Please send to shughes@timesgazette.com or call 937-393-3456. I am looking forward to hearing from you.

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

Piper Wilkin is pictured with her pumpkin pie.
https://www.timesgazette.com/wp-content/uploads/sites/33/2019/12/web1_Kitchen-pic-1.jpgPiper Wilkin is pictured with her pumpkin pie.

This is Piper Wilkin’s cake of many colors.
https://www.timesgazette.com/wp-content/uploads/sites/33/2019/12/web1_Kitchen-pic-2.jpgThis is Piper Wilkin’s cake of many colors.

Sharon Hughes Staff columnist
https://www.timesgazette.com/wp-content/uploads/sites/33/2019/12/web1_Kitchen-tease-3.jpgSharon Hughes Staff columnist