No sandbagging allowed!

Where are your priorities??? :)

Glad it arrived safely! Just in time for your skiing weekend? LOL

Okay...sorry 'bout that!

Wow...where do I start?

Debbie had read that we go skiing every three weekends or so. When we go, there are 5 families and each family is in charge of an entire meal for everybody. Well, Debbie also has large get togethers at her cottage, and when she does, she makes pulled pork sandwiches, so she sent some Bar-b-que sauce for our trip. And we're leaving in the morning. This stuff is coming with us! It's so perfect. We'll have it after skiing tomorrow.

The BBQ sauce was from Debbie's area (Adirondacks), as is some maple syrup she sent. I was just telling the kids about Pancake Tuesday next week. This will be saved especially for that. They love pancakes.

Debbie read about my love of baking, including breads, so she sent some King Arthur Flour breadsticks and soft pretzel mix . We're going to love these, especially the kids, who wanted me to make these tonight. We can't wait to try them.

Does everybody remember the tea/coffee thread? I think it was Monique who posted about the flowering Numi Tea . It was gorgeous. I got some!!!! This is almost too pretty to drink (I said ALMOST!). At first I thought I'd take this up to New Hampshire this weekend, but I'm way too selfish. Bob and I will share it, hopefully Sunday night after the kids are in bed. There's nine different flavors in the package. I think "lavender dream" will be my favorite. This stuff is SO cool. She also sent some green tea , which I'm going to have to hide from Bob because he loves green tea.

The next category was a cookbook category. Debbie sent Wegman's magazine . Debbie, we don't have Wegman's around here and this looks like just my kind of magazine. I was so engrossed in the magazine, the kids started nagging me to finish opening the package. Next was - and this left me in stitches - a book called, French Women Don't Get Fat . This looks like such a good read. It's about "eating for pleasure" while still...well...not getting bouboum ("overweight and dumpy"). Included in the book was a recipe for pumpkin pie with hazelnuts. Debbie sent some Trader Joes hazelnuts . Closest TJ's is almost an hour from here and I've only been once. I wish I could say something brilliant in French, but sadly, I've wasted 3 years of hs French and can't remember enough to not embarrass myself.

Debbie, you sent a wonderful package and I love everything. I can't wait to use it with my family. I took pictures with my "regular" camera, so I'll develop them when I get home and post pictures.

Doesn't it always seem a package comes at just the right time? This one sure did!

LOL

Sounds like a great package to enjoy!

I need to find that book, "French Women Don't Get Fat."

That sounds like a great package! Enjoy!!

What a terrific package. I'll bet you can't wait to try the tea.

Enjoy!!

Tracey

Lucky you Tracey, that sure is a nice package. Great idea to include something for the ski trip! The book sounds like a fun read!

Great job Debbie

Great job Debbie!

I love to try new bar-b-que sauces!! That's a great book! I've even made some of the recipes! I'm interested to hear more about that tea!

Enjoy!

I've heard good things about that cookbook, I think you'll love it! The tea sounds very nice!

Catherine

lori, what a great package and what luck, it arrived just before you left! I'll be looking forward to the pictures.

Pancake Tuesday with real maple syrup? What a treat.

Annie

Debbie does pack a great swap package. My first swap package was from her. Can you share the recipe for the pumpkin pie with hazelnuts, that sounds so yummy. I love pumpkin pie and hazelnuts as well. Enjoy!

-Robin

Robin, I think Lori is away on her ski weekend. Here is the recipe, but I haven't tried it yet. Does sound good though. Let us know if you make it.

Pumpkin Pie with Hazelnuts from "French Women Don't Get Fat"

Piecrust:
2/3 c unsifted flour
pinch of salt
1 TB sugar
6 TB chilled butter
1 1/2 TB ice cold water

Filling:

1/3 cup ground hazelnuts
1/4 cup granulated brown sugar
2 TB softened butter
2 eggs, plus 1 egg yolk
1 cup unsweetened canned pumpkin puree (organic, natural preferred)
1 TB flour
2/3 cup granulated brown sugar
1/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 cup heavy cream

1. Put the flour, pinch of salt, and sugar in the bowl of a food processor and pulse to combine.

2. Cut the chilled butter into small pieces and add to the bowl. Also add the water and process for 15 seconds. If the dough is too dry, add more water by droplets. The dough should just hold together. Do not knead.

3. Wrap the dough in waxed paper and refrigerate at least 4 hours or overnight.

4. Preheat oven to 400 degrees. Roll out the pastry and fit it into a 9 inch pie plate, 2 inches deep. Prick the pastry with a fork all over the bottom. Line the pie plate with alumimum foil. Add pie weights or dried beans to weigh down the dough, and bake for 10 minutes in the preheated oven. Remove from the oven and discard foil and beans.

5. Increase the oven temperature to 450 degrees. Prepare the filling by combining hazelnuts, 1/4 cup granulated brown sugar, and butter. Work into a paste and spread with the back of a fork or a rubber spatula into the partially cooked pastry shell. Bake for 10 minutes.

Wow she really nailed it for you! Sounds like a lovely package. Enjoy all week.

janet

Great package!!

Such cool stuff. Enjoy it all!

AM

Awesome. I just printed out that recipe because I have some hazelnuts and need to use them. I think that is a very very nice swap package.

I just noticed, it looks like you missed part of the recipe? What about the pumpkin and the other stuff?

Great package. Oh that tea will be wonderful.

LOL, My husband who hates pumpkin pie would love that recipe exactly as written.

-Robin

Lori, Cool gifts! Enjoy.

Debbie, Very good choices!

Very nice. Debbie you did good. Love the title of that book. LOL!

Ann

Well, Lori doesn't have an extra ounce on her frame... she could teach the French something! But I'm sure she'll get lots of use out of that book. And that bbq sauce. Sounds wonderful! What a nice package, Debbie!

Sherry, we'll get you the rest of the recipe. Looks like I only copied part of it :-)

Lori, when you get a chance, can you take a look at the Pumpkin Pie recipe and post what comes after step 5 in the recipe. Thanks!! Hope you are enjoying your ski weekend :-)

I love bbq sauces, it's always fun to try different ones from other parts of the country.

The maple syrup sounds good. I'm been enjoying the bottle Catherine (Ziporion) sent me from Canada.

Debbie great job of putting together a fun swap package.

Lori - enjoy!

Oh man, if it's that Dinosaur Sauce you are gonna love it!! I was lucky enough to get some in a previous swap from Debbie. Great swap box and have fun on the slopes!!

David

Oooh, what great things you picked out, Debbie! It sounds as if you found the perfect gifts for Lori - great job. Lori, hope your weekend was great!

Stacy

What a perfect box, and what perfect timing!

Linda
(I wish I was a French woman...)

Back from skiing, had a blast! Debbie, I'm still stuffed - that BBQ sauce is awesome! Everybody loved it. There were 18 of us and nobody could believe the story about how I got it and the whole swap thing. They just didn't get it. They don't know you guys! :)

I will check on that recipe and post it. I probably won't be able to make it until the weekend. It's Bob's birthday Sunday. I think that will be a special treat for him. he'll love it.

Thanks, Debbie, for starting the recipe. I'll copy and paste your part to make it easier, but here's the rest added on to the end:

Pumpkin Pie with Hazelnuts from "French Women Don't Get Fat"

Piecrust:
2/3 c unsifted flour
pinch of salt
1 TB sugar
6 TB chilled butter
1 1/2 TB ice cold water

Filling:

1/3 cup ground hazelnuts
1/4 cup granulated brown sugar
2 TB softened butter
2 eggs, plus 1 egg yolk
1 cup unsweetened canned pumpkin puree (organic, natural preferred)
1 TB flour
2/3 cup granulated brown sugar
1/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 cup heavy cream

1. Put the flour, pinch of salt, and sugar in the bowl of a food processor and pulse to combine.

2. Cut the chilled butter into small pieces and add to the bowl. Also add the water and process for 15 seconds. If the dough is too dry, add more water by droplets. The dough should just hold together. Do not knead.

3. Wrap the dough in waxed paper and refrigerate at least 4 hours or overnight.

4. Preheat oven to 400 degrees. Roll out the pastry and fit it into a 9 inch pie plate, 2 inches deep. Prick the pastry with a fork all over the bottom. Line the pie plate with alumimum foil. Add pie weights or dried beans to weigh down the dough, and bake for 10 minutes in the preheated oven. Remove from the oven and discard foil and beans.

5. Increase the oven temperature to 450 degrees. Prepare the filling by combining hazelnuts, 1/4 cup granulated brown sugar, and butter. Work into a paste and spread with the back of a fork or a rubber spatula into the partially cooked pastry shell. Bake for 10 minutes.

6. Mix together the eggs, egg yolk, pumpkin puree, flour, 2/3 cup granulated brown sugar, spices, salt, and heavy cream. Pour into the pastry shell. Turn the oven temperature down to 325 degrees and bake the pie for 45 minutes.

7. Serve at room temperature or cold. Optional: Serve with unsweetened whipped cream ( 1 cup for the entire pie) on the side.

The pie will keep a few days in the refrigerator. Always take out 15 minutes before serving.

Thank you again, Debbie, for a wonderful package. I love everything.

Lori, I am glad you enjoyed your swap package, and that you had a blast on your ski weekend. Thanks for finishing the recipe. Let us know if you make it.

Sherry, just curious to know if you ever made the Pumpkin Pie with Hazelnuts?

Debbie, I made the pumpkin pie FINALLY Sunday night. It's all gone, if that tells you anything. It was Bob's "birthday cake" since pumpkin is his favorite. He loved it!

Glad to hear that Bob loved it Lori. And thanks for giving us the update so we know the recipe is a keeper.