| Author |
Message |
Costacat
Member
07-15-2000
| Monday, August 01, 2011 - 9:35 am 
P.S. Teach, this time of year, with all the lovely fresh fruits, I'm totally a fruit <prostitute>. Peach pie, plum tarts, strawberry pie (with WHOLE strawberries), mixed berry pie, apricot almond tarts... Anything with fresh fruit and I'm in heaven. I save things like lemon meringue pies, coconut or chocolate cream pies, and so on for the seasons where there isn't such a bounty of fresh fruit. Now granted, I live where I can get berries all year round, but the stone fruits? I make plenty of jams, I freeze tons of fruits for smoothies, I eat fistfuls of fresh fruits... and I make fresh pies!!!
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Roxip
Member
01-29-2004
| Monday, August 01, 2011 - 10:56 am
Not trying to argue, but at my store there were three kinds of Baker's chocolate...in the bars where you break off the squares. There was unsweetened, sweetened and bittersweet. I will go with the unsweetened because that seems to be the one used in the past?
http://www.kraftbrands.com/bakerschocolate/bakersbrands.aspx
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Costacat
Member
07-15-2000
| Monday, August 01, 2011 - 4:50 pm
Yup. Unsweetened. Always the best for baking!  (Next best would be bittersweet. Stay away from sweetened!)
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Teachmichigan
Member
07-22-2001
| Monday, August 01, 2011 - 5:21 pm
@ Costa. I love fruit - just without all that crust - and I have been known to go a bit overboard on the apple crisp when apples are in season. I now have peaches and blueberries on my counter that will enter a pie crust later this week. I was going to make it tonight, but the gal at the fruit market said they'd just picked the peaches this afternoon and they'd need a couple counter days to really soften and sweeten up. Glad she told me or I'd be a frustrated baker right now!
Oh - and Costa, try a strawberry pie w/that crust from the sugar cream pie. I make my grandma's strawberry pie (w/a couple TB of jello in the final step) and that was the crust she used. It's almost a shortbread and it's a beautiful combination!
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Roxip
Member
01-29-2004
| Tuesday, August 02, 2011 - 7:03 am
Thanks Costa. Going to the store tonight so (if I make a list...and remember to carry it with me...LOL) I will pick up some.
I have the same problem with my recycle grocery bags...I used to carry them in the FRONT SEAT of my car and I would still find myself inside WalMart at the checkout stand and remember that I hadn't brought them in with me. I have having a mind like a sieve!
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Costacat
Member
07-15-2000
| Tuesday, August 02, 2011 - 7:27 am
I finally admitted that I may have a wee bit of a memory problem yesterday. I had received a couple of cute votives for my b-day that would be perfect for traveling. When I packed for my trip last Sunday, I could NOT find the damn things. Found them yesterday. Apparently, I thought they smelled nice when you walked by so I put them by the front door. Yeah, like THAT was an easy place to remember! Sigh...
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Roxip
Member
01-29-2004
| Tuesday, August 02, 2011 - 10:52 am
I can laugh because I totally understand. I can't tell you how many times I have to have my daughter call my cellphone so I can remember where I put it...and half the time it is in my purse (of course that says a lot about the state of my purse, doesn't it?).
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Costacat
Member
07-15-2000
| Tuesday, August 02, 2011 - 11:28 am
There are advantages to carrying teeny tiny purses!
My dad's wife just said "welcome to the club." Dammit!
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Escapee
Member
06-15-2004
| Monday, November 14, 2011 - 9:16 am
Ok, this is great for Thanksgiving or Christmas:
I made mini pies this weekend. rolled out the dough, took a circular cookie cutter and cut the dough into circles and placed them in a greased cupcake tin and pressed it against the sides. Then I poured pumpkin pie filling in each one. They baked for about 30 minutes and came out perfectly. Each person had their own individual pie!
I am going to do this with apple and pumpkin on Thanksgiving.
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Roxip
Member
01-29-2004
| Monday, November 14, 2011 - 11:47 am
I'm doing that with cheesecakes (in muffin tins) for Thanksgiving - WeightWatchers of course...LOL!
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Countrydaze
Member
11-07-2003
| Monday, November 14, 2011 - 7:30 pm
Oh Escapee, I never thought of that, but I sure am going to make that myself. Thank you, what a great idea!!
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Yesitsme
Member
08-24-2004
| Monday, November 14, 2011 - 8:58 pm
One of my goals is to learn to make my own piecrust. It's so much easier to buy it, but the homemade stuff is really good! My mom makes her own, especially when making fruit pies (apple, mince, etc.) I've just never done it.
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Texannie
Member
07-15-2001
| Tuesday, November 15, 2011 - 5:09 am
I am making these
Pecan Pie Truffles
Get ready for the most intense holiday goodie you’ve ever tried. These fabulous truffles, created by the VegNews food columnist Hannah Kaminsky, are outrageously flavorful and combine the best part of pecan pie (pecans, sugar and bourbon) in a thin layer of smooth chocolate. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests!
Ingredients
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
Preparation
1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.
Yield: 24 truffles.
http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html#Pecan_Pie_Truffles
and was going to make these but, they are kind of fussy too, think i will do your version escapee
INGREDIENTS:
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
cup canned pie filling or lemon curd
1/2
cup powdered sugar, if desired
3
to 4 teaspoons milk, if desired
Hide Directions
DIRECTIONS:
Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut each crust into 12 squares (some of the squares will have a rounded edge). Place 1 teaspoon filling on each square.
Bring all sides together in center; press to seal. With fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top. Place in ungreased mini muffin cup OR place mini paper baking cups in each of 24 mini muffin cups, and place popper inside baking cup. Repeat to make 24 poppers.
Bake 11 to 14 minutes or until golden brown. Cool. Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle glaze over poppers; let stand until set, about 30 minutes.
http://www.pillsbury.com/recipes/pie-poppers/094d38cb-21ef-41bf-8cdf-afb91f8a6fb2/
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Escapee
Member
06-15-2004
| Tuesday, November 15, 2011 - 10:52 am
Yesitsme, it's very simple. The trick is getting the consistency correct and use a pastry blender if you have one.
The recipe I have for pie crust consists of butter, water, flour, and a little salt. For apple pie I sometimes add cinnamon and nutmeg to the crust for a little extra flavor.
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Landileigh
Member
07-28-2002
| Tuesday, November 15, 2011 - 11:44 am
i have a food processor and I make pie crust in less than 5 minutes. comes out AMAZINGLY PERFECT every time. just remember to keep your butter and water ice cold!
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Teachmichigan
Member
07-22-2001
| Tuesday, November 15, 2011 - 2:07 pm
Those look delicious, Texannie. I think I'll add them to my Christmas cookie list!
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Rieann
Member
08-26-2006
| Friday, October 26, 2012 - 7:13 am
I get recipes daily from this website and I just had to share this one...
Pumpkin Cheesecake Shooters
http://www.skinnytaste.com/2012/10/pumpkin-cheesecake-shooters.html#more
I'm going to have to do them for Thanksgiving. I think the kids will enjoy them too.
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Jewels
Member
09-22-2000
| Friday, October 26, 2012 - 7:35 am
I love Skinnytaste, I use it all the time. Great recipes!
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Teachmichigan
Member
07-22-2001
| Tuesday, December 24, 2013 - 8:57 pm
I'm looking for a good, chewy, sugar-coated molasses cookie recipe. I used to have one, but I've lost it, and the last couple of years, the recipes I've tried have NOT been as good. The most recent called for shortening (I used 1/3 part butter b/c I didn't have enough crisco), only 1/4 c of molasses and 2 eggs. I've found a couple online that I'm willing to try, but I thought I'd ask here for some tried and true recipes, too.
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Noellepv
Member
03-04-2010
| Monday, September 22, 2014 - 6:37 pm
For the first time ever, I made a Oatmeal cookie with just 2 ingredients, 1 cup of quick oats and 2 very ripe bananas. Baked at 350 degrees for 15 minutes, unfortunately they never baked, can anyone tell me why and how to bake these without any wheat, dairy and eggs please.
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Karuuna
Board Administrator
08-30-2000
| Monday, September 22, 2014 - 6:56 pm
I've always processed the oats - grind them into a flour. Maybe that's it?
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Noellepv
Member
03-04-2010
| Monday, September 22, 2014 - 8:13 pm
maybe I will try that next time Karuuna.
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Karuuna
Board Administrator
08-30-2000
| Monday, September 22, 2014 - 8:18 pm
I did some looking around and found several two ingredient recipes for oatmeal cookies with bananas... and most of them don't.
So I guess I can't answer your question... sounds like it should have worked.
I just like the texture better when you grind the oats.
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Texannie
Member
07-15-2001
| Tuesday, September 23, 2014 - 4:01 am
did they not rise? maybe try adding baking soda or baking powder?
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Noellepv
Member
03-04-2010
| Wednesday, November 19, 2014 - 11:07 pm
I will grind the oats when I try it again, just didn't do it yet since I threw out so much stuff the first time around, guess I got discouraged to do them again, Karuuna.
Texannie, no they did not rise at all, just runny on the baking sheet. If anyone tries it let me know please.
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