[skeptic7]

I got it.

[skeptic7]

My problem with maple syrup is always that the maple flavor seemed too subtle. I was thinking of getting maple flavoring seperately but was too lazy.

[skeptic7]

Mike;
I think I made Hot Water Pastry once. I used Crisco as the fat. What fat did you use with this? I think this was before I wanted to try oil based pie crusts.

[skeptic7]

Thats interesting, I've read about kombucha and seen it at health food stores. I've never drunk it. Is it healthy?

[skeptic7]

These were top crust only. I prefer having a true pie crust to biscuit or batter bread on my pot pies.

[skeptic7]

I have found a brand new method to mess up pie dough. I normally use an oil based recipe. For a whole pie the recipe is
3 cups flour
1 teaspoon baking powder
3/4 cup oil
1 teaspoon vinager
1 egg
water to make a good dough;
I do this all the time, and it is hard to handle but turns out very well. Its a short crust but crisp and crunchy.

If I do a partial recipe I keep the same portions of oil and flour but normally leave out the egg.

So for some pot pies I had 2 cups flour, 1/2 teaspoon baking powder, 1/2 cup oil
When I mixed this together the pie dough was moist enough and handled fairly well so I didn't add any water.

I made a turkey pot pie filling with carrots and celery and onions and parsnips and green beans. The green beans were a nod to Thanksgiving. I had this boiling hot and in 4 2 cup corning dishes, then I rolled out the pie dough and placed it on top. I baked this at 350 for 30 minutes until the filling was boiling. The pie dough top never got crisp. It always remained soft and mushy.
I reheated one pie in the microwave yesterday and it still never hardened up. I didn't think there was such a thing as too much oil in a pie crust but I seemed to have achieved it. My conclusion is that water is a necessary ingredient in a crust. Anyone else have an opinion of what went wrong? I was nibbling on some crackers as I ate the pie which was very tasty and filling, in order to have something crunchy.

[skeptic7]

I got it!!

[skeptic7]

I found buttermilk pancakes are thicker and fluffier than the ones made with milk even if I add extra baking powder to compensate for the lack of acid- baking soda lift. I do taste a pancake but its a back ground flavor to the real maple syrup, or butter and jam , or fruit piled on top.

I made chocolate orange quick bread on Friday night. This was my normal recipe except I used dark Karo corn syrup instead of honey, and half and half instead of buttermilk. I also use 4 teaspoons of baking powder instead of 2 teaspoons baking powder and 1/2 teaspoon baking soda since none of the liquid ingredients were acidic. It rose fine, and the batter had the right consistency; but it didn't taste as sweet. Is honey sweeter than corn syrup? I wanted to use up the dark corn syrup which I had bought for a chocolate cake so I thought I'd see what would happen in a quick bread recipe.

[skeptic7]

I prefer the cooked sushi ( broiled eels mainly) and vegetarian sushi to the true raw fish sushi.

[skeptic7]

I got it! I don't think I want to try to eat it, but "edible" means not poisonous and vaguely nutritious, not "tasty" and "pleasant"

[skeptic7]

I missed it!

[skeptic7]

I love the video.

[skeptic7]

Joan;
Glad that your husband is doing better.

[skeptic7]

I remember the egg timers.

[skeptic7]

I did a Vegan pumpkin cranberry bread, using 1 tablespoon of ground flax seed mixed with three tablespoons of water for an egg substitute. I also used maple syrup for the sweetening since Vegans have an objection to honey.

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