My Thanksgiving pie experience....
10 years ago
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Thanksgiving Day Experiment
Comments (3)I mulched the leaves so the yard looks pretty for our family guests, blew off the summer's grass and changed the oil in this antique Wheelhorse. It goes into winter rest today. I'll change my body's oil at dinner and be thankful for the blessings we enjoy in the good old USA....See MoreThe results of pie crust 101, or why I hate Thanksgiving
Comments (34)It's the morning after, and I am thankful for all you good people who took the time to post and get me through a bad moment. I learned from your posts, and I laughed with your posts. Most importantly, I found out that even on a cooking forum, not everyone makes the perfect, flaky, homemade pie crust. Thank you for telling me that I am not alone. I am through with pies and pie crusts. This year will have been the 20th year of trying, and it was the worst yet. It is time to move on. I am a market gardener, and I grow wonderful organic strawberries, blueberries, raspberries, and rhubarb. When I bake with the fruit, I do a crisp, a cobbler, or a tart. DS has a love of pumpkin pie, and I think my efforts are emotionally entwined with being the "good mother", but I am going to find a good bakery next year. You are all right- there is more than one way to skin a cat (that is a horrible saying isn't it?) I hope everyone had a good Thanksgiving. You all helped make mine a good one. :)...See MoreWho is having fudge pie this Thanksgiving?
Comments (15)Phyllis, here it is. I cooked mine in individual ramekins and filled each one with 3/4 cup of the custard and it only made 6. Next time I won't cook as long I did cook mine the full length and shoulda taken out when I put the knife in the first time. Should have taken out at 45 minutes instead of 50. Pumpkin pie without the crust and my grandson ate the last two this afternoon topped with vanilla ice cream. Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired. ***Served mine at room temperature...See MoreWhole Foods Thanksgiving commercial apple pie
Comments (5)That tart looks like the ones my WH sells, which are rustic apple tarts. I make those. The idea is to make the tart on a baking sheet and hand form the shape. You take a regular tart recipe and form without a tart dish....See More- 10 years ago
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