Search Results for '("C'

[Italiancook]

I've never engaged in pies, but somewhere online I recently saw a crustless pumpkin pie. That's an idea I could buy into if my sister still has our mother's pumpkin pie recipe. I'd need to make it in a cake pan, because I gave away my one and only pie pan at the beginning of this century.

I baked Allrecipe's "Irresistible Irish Soda Bread." My husband used it for breakfast toast. I made chicken salad and had a sandwich on it. My husband thinks it's perfect. My taste buds say it's too sweet. I'm going to reduce the sugar to 1/4 cup next time. Having said that, I must add that the first time I made this, I gave it to friends (pre-pandemic). They think it's delicious just the way it is.

[chocomouse]

Thanks for the feedback, Skeptic, and glad you like it. I know lots of people use syrup on their squash, but winter squash is my second most favorite vegetable (after home-grown tomatoes), and I love the pure squash flavor just plain.

[cwcdesign]

Will's pie was a great success. He thinks making all those tortillas helped him understand the pie crust. It was a little firm, but for his first effort, really good - most of mine don't taste as good. The filling his friend was from Bon Appetit - when he gives me the link, I will post it here - I'm not a fan of pumpkin pie (neither is he) but this was the lightest filling I've ever tried and not too sweet.

I made a loaf of pan de mie for our turkey sandwiches. I just used the traditional KAF recipe but used buttermilk instead of regular milk.

[aaronatthedoublef]

My wife cubes and roasts sweet potatoes (or maybe they're yams). My oldest and I eat them like potato chips. They are very tasty.

In New England they have squash pie in addition to pumpkin pie. It looks and smells the same but it is made with "squash". The grocery stores even have cans of squash next to the cans of pumpkin. I have not seen this in other parts of the country where I've lived. I first saw it in college and when I asked the cafeteria lady what how it tasted she said "just like pumpkin". I have never looked for recipes to see how it is different or similar.

Violet and I made hazelnut chocolate pie yesterday and pumpkin pie (I swear it wasn't squash) Wednesday. I made the pumpkin pie on the back of the can. Usually I make KABC's from their big baking book. I like the KABC recipe better. I made the chocolate wafer cookies for the chocolate pie crust from the KABC Faux-reos recipe. People kept eating them and I almost did not have enough. I may need to add faux-reos to my seasonal cookie making. Violet is asking to do more and more. She used a pairing knife to trim the pie crust which was a huge first for her. She rolled out the pie dough and also made the chocolate pie crust.

I also made sourdough bread yesterday. My little brother and niece and I were texting pictures back and forth of our baked goods. They made pumpkin and pecan pie and an apple tart. Then they made pie dough cookies with the leftover pie crust. Mine is in the freeze and I'll use it for something sometime.

[Mike Nolan]

Rottiedogs, is your sweet potato pie in the recipe collection here? I see two recipes for it, but neither have your name on it.

My wife is a big fan of baked sweet potatoes, but I don't think she's ever had sweet potato pie. I'm not a fan of pumpkin pie, so anything other than pumpkin pie is worth trying. (I'm not a big fan of baked sweet potatoes, either, though I do like sweet potato fries.)

[Mike Nolan]

I really hear you on the differences between cooking for a group and cooking for just two people.

I can think of a lot of things I'd love to make, but we'd be eating them for a month! Even a pot roast lasts us over a week.

And I think some recipes just work better in larger sizes. Cheesecake is definitely one of them. Texas Chocolate Sheet Cake will work in an 8x8 or 10x0 pan (half recipe), the last couple of times I've made it I've made one of each size and froze one. Even then eating the 10x10 one seems like too much cake, we sent half of the last one home with some friends who were visiting (outside).

About the only thing I've made in quantity lately are soups, where we can freeze it in meal-sized portions. Tupperware makes an 8 1/2 cup container that is just about perfect for that. They're usually only sold as part of sets, but I managed to find about a half dozen of them for sale online, so I've got plenty of them these days.

[BakerAunt]

My cranberry sauce is not cooked. I used to make an uncooked one with cranberries, sugar, and orange, but once I found this one, it became my favorite. I've also made a very good cooked one from The Frugal Gourmet's American food cookbook.

My husband will roast the 14 lb. turkey tomorrow. I will make the Pepperidge Farm (blue bag!) dressing with broth, celery, and either dried or green onions (in deference to my husband who has trouble with regular onion). We will likely have steamed broccoli as the side, and I will make gravy. I'll have my cranberry-cherry relish, and we will have the Spiced Rye Bread. Dessert is pumpkin pie.

[BakerAunt]

On Wednesday, I baked Spiced Pumpkin Bread from Stanley Ginsberg’s The Rye Baker blog (not in his rye baking book). I have baked it four times previously, so I had some notes to follow, including mixing with the paddle rather than the dough hook initially, holding back the oil until after the first rest, and adding a bit more flour (3 Tbs. this time). I may have added a bit too much flour, as the dough was not as slack as usual. That did make shaping easier, and it held its shape nicely when baked. I will see how the texture is tomorrow. I have not ruled out using the bread machine for it next time, as my 7-qt. mixer has trouble kneading this particular dough. It sticks to the bowl and the kneading spiral just makes an indentation in it, so that I have to keep stopping the mixer and re-positioning the dough, which for 8-10 minutes of kneading is a pain, and probably not great for the mixer. I also did not knock the dough down with the mixer after the first rise but kneaded it a bit by hand. I found that it baked in 55 minutes, not an hour.

I baked my signature pumpkin pie, which is my variation on my Mom’s, using my oil crust.

[aaronatthedoublef]

Made my pie dough this morning. I'll make the pumpkin pie with Violet tonight. Speaking of which, does anyone know any good kids baking books? It will be something she can read and it will teach her fractions (which they have not taught in school yet).

I bought some local flour from a small mill about an hour away in MA.

I've opened the whole wheat so far and it's very nice. I can see the wheat. I'm going to make a 100% whole wheat loaf this weekend to see how it is. I also have a bolted bread flour and I need to use the bread flour in my container first. I'm curious about the pastry flour because the website says it 13% protein. When I asked about a lower protein flour (under 10) they replied that the 2020 pastry flour was 9 so I'll try it with pancakes. And I am craving biscuits lately.

[BakerAunt]

While I didn't have a box that looked as if the NFL had tackled it, the syrup I ordered from another source (before I knew of Chocomouse's sales) also arrived with one of the plastic lids damaged, although it did have a seal inside the cap, so no spilling. Clearly it's rough out there in the mailroom.

[BakerAunt]

Ah, yes, Aaron--chocolate cookie wafers! I have a favorite recipe, from a small Hershey's cookbook that was my go-to for the crust on my chocolate cheesecake. (I really long for the day when I can have a lot of people over, and so can bake those kind of recipes again, knowing that I will only need to eat a little bit.)

Chocolate tart and pumpkin pie--sounds like a balanced Thanksgiving to me! I'd miss the turkey, however. Even when I was single and celebrating Thanksgiving alone, I always made a turkey. Usually, I'd freeze some of it and also freeze some casseroles from it for quick dinners.

[BakerAunt]

On Tuesday, I cooked up the rest of our tomatoes that have been ripening in the house. I cooked them down enough for sauce for two pan pizzas. I will freeze these containers.

For lunch on Tuesday, I made a soup using some frozen turkey broth (after setting aside the broth I will need for the ‘stuffing” on Thanksgiving). I used chopped carrots, celery, sliced green onions, sliced mushrooms, and I halved, then peeled a small Queen squash and diced it. I also added some rosemary, sage, thyme, and sweet Curry (Penzey’s), parsley, and the last of the autumn-shaped pasta. It made enough that we can warm it for dinner on Wednesday, so as not to interfere with my pre-Thanksgiving baking.

[aaronatthedoublef]

Hi. Been a crazy few weeks at work and home. I made apple pie w/my daughter. First time making apple pie and making pie outside of Thanksgiving. I used tartlet pans to make mini pies. The crust was too small so it did not fit the sides snuggly. But the pie tasted good and I used the leftover filling on pancakes the next day.

I went looking for chocolate cookie wafers and none were to be had so I made my own this morning. Not sure they came out well but my family keeps trying to eat them and I keep saying I need them to make the tarte crust. May have to make another batch. I used black cocoa and they are so black they are blue (but I am color blind so it may be my eyes.

I heard Nathan Myhrvold interviewed and he is coming out with a pizza book. He says it's not the heat from the oven but the infrared rays in the oven that cook the pizza. Not sure I believe him but if his pizza book is like his "Modernist" cook books then it will be too expensive for my blood. Still, my oven has a infrared broiler so I tried that. It did not seem to make a difference and a couple times I forgot to turn the boiler off when I move a pizza onto the top pizza stone. I thought the pizzas were too burned to eat but my sons disagreed. Thinking of writing a parody of "What the Dog Ate" called "What the Boys Ate".

Making lots of bread and crackers each week. I was experimenting with the crackers and made them a little thicker. This was not popular. I've also discovered if I salt them and let them sit with the salt on them they are crisper. I don't put oil on them before I salt them so this also makes the salt stick better.

Sadly we're having out smallest Thanksgiving ever. My in-laws are not coming up and our friends are not coming over. We were talking about having dessert together outside but that is not happening. All the kids want pie. No turkey since no one really wants that. My wife is making butternut squash lasagna. I'll make the chocolate tart and a pumpkin pie.

[Mike Nolan]

I made a batch of bagels today.

What shows are currently in production that actually feature cooking and baking these days? Not many of them on The Food Network, they're mostly staged competitions or travelogues. (I can't say I've ever learned ONE thing about cooking from Guy Fieri.)

[RiversideLen]

I had my brother over for an early Thanksgiving Saturday. I made a 10 pound turkey, unstuffed and I cut out the backbone to open up the cavity. Seasoned it the day before with some kosher salt, a little sugar, thyme and sage. Made mushroom gravy using a package of frozen mushrooms from Whole Foods which were very tasty, brown rice and fresh green beans. Also had cornbread. Dessert was pumpkin pie with peppermint flavored whipped topping and a scoop of toffee caramel swirl ice cream (that ice cream is really good!).