What is your favorite Fall dessert, besides pumpkin pie.
caflowerluver
3 years ago
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carolb_w_fl_coastal_9b
3 years agolast modified: 3 years agocaflowerluver thanked carolb_w_fl_coastal_9bRelated Discussions
What is your favorite dessert that YOU make?
Comments (29)roselvr, do you make the Company Cheesecake from the BH&G cookbook? That's our "old reliable"... back when my dad was teaching he and I would bake twenty or so of them every Christmas for the other teachers and a very few other very lucky people. I much prefer their shortbready crust to the more common crumb crusts. I need a new copy of the OLD big book - the red plaid binder - mine's gone walkabout and they messed around with the recipes in the new version. (Did the same thing to Joy of Cooking. Irritating.) I broke the spine on the paperback in about six places ages back, it's held together with packing tape! Pie for breakfast was a staple at Grammie's when I was a little kid. No half and half though. Slab of apple pie with a hunk of "rat cheese" (very sharp cheddar) on the side - Gramp liked apple best for breakfast, other kinds were for dessert - with "Navy coffee" you could just about stand your spoon up in. (I once had a version where they tried to bake the cheese into the pie. It was vile.) She made terrible crust though. You could hurt someone with the "bone", the bit around the rim. Then she decided to go all "healthy" and the delicious breakfast pie disappeared in favor of a bowl of Wheaties. *mourn* golddust, I do so hate to disagree with you, but I've had enough people insist "oh, I just can't stand that store-bought pie crust", mumbling it around a mouthful of pie... made with that very product. *chuckle* About the third time it happened I decided not to waste precious energy on making piecrust anymore (when you have 4-6 usable hours in a day, you take your shortcuts as you can)... My mom makes kick-@$$ pie crust - perfect texture etc. - but she also smokes heavily so all her baked goods have a strong overtone of "ashtray" to the flavor. We usually give them away to friends who smoke who won't notice it. Oh! I forgot Oatmeal Pie. It's an old Amish/Mennonite recipe, IIRC. It makes a chewy-crisp top sort of like an oatmeal cookie and underneath that is a layer like the gooey part of a pecan pie. As I said above, many of our friends are allergic to nuts, so this is what I bring to a lot of wintertime potlucks as a "replacement" for pecan pie. 25 or so people will wipe out 2 or 3 10" pies and leave other desserts untouched. LOL I used to love making fancy desserts, but they are usually too time consuming for my limited time budget and our friends don't really appreciate them anyway. They'd rather have the simpler, homier stuff....See MoreWhat Is Your Favorite Thing About Fall?
Comments (39)I love walking these country roads when the air has a touch of frost and the sky is clear blue. The air smells so clean and fresh and is just a pure delight. Sometimes you get a little wiff of woodsmoke coming from someones wood stove or fire place. Marilyn Sue, I don't know where you live, but you are welcome to come to our place. We have tons of Black Walnuts .. You got to stand back when we run the mower over them, as they become like rocket propelled if a blades catches one. I love the fresh apples and putting up apple pie filling and apple butter, and apple sauce, and the list goes on. Just a wonderful time of the year......See MoreWhat is your favorite forum besides cooking? Help tuna casserole.
Comments (30)We are all triangles, lol. Such an interesting observation about the internet and forums. I know eyes probably roll at most of my posts, but someone somewhere might use my non-recipe jumble way of cooking or use a hint since we cut out most sugars and salts a long time ago. Mentioning pharmacists Barb...i've done the same. I wandered into a pharmacist in the city....seems to be one on every NYC block...two young girls behind the counter, young meaning younger, probably early thirties. This was a couple years ago, but i decided to ask about a possible urinary tract infection and we ended up chatting for 20 minutes. They were so helpful and suggested a non-invasive over the counter thing to try first before seeing my primary care as i just had no time...they were a fantastic wealth of information. And made me promise to seek doctor help if it was not solved in a few days. Researching on our own is just good knowledge to have along with your primary care office. We really are responsible for our own basic needs at home and to eat as healthy as we can. It is difficult to start making changes to a dish that is so familiar but i feel pretty shitty after eating comfort food. DH made red-eye gravy, scratch biscuits, the day after a party. With leftovers after i made a de-salted roasted ham NewYears day...we ate tiny portions and it was a treat, then felt crappy all day. We just don't eat that way anymore. (it was delish going in!) Not had tuna casserole since my my mother made it when i was a kid. Loaded with wasted calories. Lots of ways to replace that with vegetables and still be creamy and filling. I've been making a no-mayo nicoise tuna salad for years. Even better, With your prep bowls...6 or 8 soup bowls near your chopping block...chop a half red onion, or white, a half red pepper, a couple ribs of celery, some green onion...pull some peas, limas, spinach, out of the freezer,,,,(i buy the bags over the rectangle cube boxes from the freezer section). Any good veg choices you like...) in the bags you can just take a handful, then wrap it back up with a rubber band. A veg in each bowl, the frozen as well and they start to thaw a bit. Some olives if you like them, capers if you have them. A half a chopped apple and some lemon zest with a 1/4 juice...grate a couple cups of cauliflower. Or chop. Even chopped mushrooms. Saute your onions and celery, grated carrot, garlic...whatever you want and place in the bottom of a casserole, add all other veg and layer with tuna and cooked rice pasta or regular egg noodles but use a 1/4 portion. Just replace all that pasta with 3/4 veg. Cauliflower is such a great pasta/rice replacement. We use non-fat greek yogurt mixed with cottage cheese, feta, or a slice of goat cheese...we like all of those and usually have them on hand. I use a bit of water but skim milk is a good choice for some moisture. And egg stirred in is good but not necessary. I always have citrus ice cubes frozen with some herbs. a couple of those on top...cover and bake...then cover off near the end of oven cooking to get a nice bubbly light brown top. Browning a bit adds flavor. Packed with lots of veggie you can eat a bit more. The rest of the fresh chopped veg and apple/lemon/herb, olives etc goes into a fresh tuna salad for the next day or two. Cucumber and avocado is super on that salad. You then have a crisper drawer of leftover veg not cut up for another few meals at the end of the week. Half a red pepper, half and onion, etc. My veggie lasagna and Shipwreck pie, both are 75% veg and keep winning cooking contests. Because they are baked casserole dishes they have all the elements of comfort food without the high starches and empty calories though very filling and comforting...and we don't feel shitty the next day....See MoreWhat's your favorite diabetic dessert?
Comments (12)My Dad was diabetic, as was/is two BILs. The nuts are a good idea, the extra protein helps the blood sugar control, or it did for them. They also liked this dessert, the pumpkin added fiber and the milk added protein, so it was slightly more balanced: Sugar Free Pumpkin Mousse 2 pkg. (1 oz. each) Vanilla or Butterscotch flavor Sugar Free Fat Free Instant Pudding 3 cups cold fat-free milk 1 can (15 oz.) pumpkin 1 tsp. pumpkin pie spice 1 cup thawed lite whipped topping Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice, mix well, fold in whipped topping, refrigerate one hour. I've also made these cookies with Brown Sugar Splenda, and they turned out fine. Remember, though, that the Splenda used for baking isn't sugar free, it's just reduced sugar. And you can make them without the baking soda, but they're lighter with it. You can also add sugar free chocolate chips if you are inclined. 5 Ingredient Peanut Butter Cookies 1 cup peanut butter 1 egg 1 cup brown sugar (I used the Splenda brand) 1 tsp vanilla 1/2 tsp baking soda Mix all ingredients, scoop tablespoon sized balls onto cookie sheet. Flatten slightly, sprinkle tops with sugar (if not the diabetic version), bake at 350F for 10-12 minutes. Makes about 2 1/2 dozen Truthfully, though, every diabetic is different, just as all of us are. Some are more sensitive to refined carbs, some to fruit sugars, it all varies. Dad could eat a piece of apple pie and not have his blood sugar go as high as it would if he ate a plate of spaghetti. And just forbidding sugar isn't really helpful either, because those white/refined carbs are a problem too. The nuts are pretty safe, maybe with some other snacky kinds of foods, like cheese and whole grain crackers and/or olives and if you wanted to add a low carb/low sugar dessert as an option, they could choose what was safe for them. Or just ask them! Annie...See Morecaflowerluver
3 years ago
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