| S'mee |
I made my first pumpkin pies yesterday -- as I've mentioned before,
I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
of a frozen crust and using the standard Libby pumpkin pie recipe, I
turned out a couple of real beauties yesterday morning.
Thanks Margaret... :-)
--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~
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| Tara |
On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
(S'mee) wrote:
>I made my first pumpkin pies yesterday -- as I've mentioned before,
>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>turned out a couple of real beauties yesterday morning.
That's how I make my pumpkin pies, too! I use the Pillsbury
refrigerated fold-out crust and the recipe off the back of the Libby's
can. I replace the spices with pumpkin pie spice.
Tara
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| S'mee |
One time on Usenet, Tara <jarvis57@ix.netcom.com> said:
> On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
> (S'mee) wrote:
>
> >I made my first pumpkin pies yesterday -- as I've mentioned before,
> >I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
> >of a frozen crust and using the standard Libby pumpkin pie recipe, I
> >turned out a couple of real beauties yesterday morning.
> That's how I make my pumpkin pies, too! I use the Pillsbury
> refrigerated fold-out crust
I tried Marie Callander's frozen crusts, and I really like them.
> and the recipe off the back of the Libby's
> can. I replace the spices with pumpkin pie spice.
I've never tried pumpkin pie spice -- what's in it, Tara..?
--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~
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| Goomba38 |
S'mee wrote:
> I tried Marie Callander's frozen crusts, and I really like them.
>
>
>>and the recipe off the back of the Libby's
>>can. I replace the spices with pumpkin pie spice.
>
>
> I've never tried pumpkin pie spice -- what's in it, Tara..?
>
All the same things you put into your pies individually. I'd stick with
that, so you can use up the individual spices faster in more various
dishes (keeps your spices rotated, so to speak) whereas if all you own
is "pumpkin pie spice" you can't exactly alter that or add more of what
you like or don't like.
I love the Libby's recipe, but I double all the spices.
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| Damsel in dis Dress |
On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
(S'mee) wrote:
>I made my first pumpkin pies yesterday -- as I've mentioned before,
>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>turned out a couple of real beauties yesterday morning.
Congratulations! Try a pecan pie sometime, they're even easier.
Carol
--
Wash away the gray to respond.
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| Melba's Jammin' |
In article <dm7eqg$1006a_004@news.zipcon.net>,
jjsworldSPAM@BLOCKERzipcon.com (S'mee) wrote:
> I made my first pumpkin pies yesterday -- as I've mentioned before,
> I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
> of a frozen crust and using the standard Libby pumpkin pie recipe, I
> turned out a couple of real beauties yesterday morning.
>
> Thanks Margaret... :-)
Marie Callender does a nice job, too. Especially if you're not fussy
about the quality of the crust . I'm not, though I prefer my own far
and away. I screwed up the crust for the apple pie I made at
Girlchild's on Wednesday night. Processed too much and it was too soft
- not many visible pieces of butter in the dough as it was rolled.
Small Child was pretty darned good with the rolling pin, though. "Can I
help, Babi?" How do you turn that down? You don't. I've got some pics
on my website.
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!
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| Tara |
On Fri, 25 Nov 2005 21:31:34 GMT, jjsworldSPAM@BLOCKERzipcon.com
(S'mee) wrote:
>I've never tried pumpkin pie spice -- what's in it, Tara..?
Cinnamon, ginger, nutmeg, cloves, allspice. A teacher at school
brought the most delicious pumpkin pie a few years ago. Everyone
begged for the recipe and she said she just followed the Libby's
recipe and substituted pumpkin pie spice as directed. So that's how I
do it now, too.
Tara
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| serene |
S'mee wrote:
> I made my first pumpkin pies yesterday -- as I've mentioned before,
> I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
> of a frozen crust and using the standard Libby pumpkin pie recipe, I
> turned out a couple of real beauties yesterday morning.
That's what I do. Really good. Oh, and I was out of ground ginger, so
I used fresh. Turned out really well. (1 T grated fresh ginger
everywhere it asked for 1 tsp. ground)
serene
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| Knit Chic |
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"Damsel in dis Dress" <damseliciousgray@gmail.com> wrote in message
news:66afo1t8b6tau9b5vatgamc5kkafqt0le1@4ax.com...
> On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
> (S'mee) wrote:
>
>>I made my first pumpkin pies yesterday -- as I've mentioned before,
>>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>>turned out a couple of real beauties yesterday morning.
>
> Congratulations! Try a pecan pie sometime, they're even easier.
>
> Carol
I don't really care for pecan pie, but used to date someone that loved it.
When I tried to make it the pie exploded all over the inside of my oven!
OMG, what a mess. I spent hours cleaning.
I have no idea why it happened. Any ideas?
(btw, this was over 20 years ago)
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| -L. |
S'mee wrote:
> I made my first pumpkin pies yesterday -- as I've mentioned before,
> I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
> of a frozen crust and using the standard Libby pumpkin pie recipe, I
> turned out a couple of real beauties yesterday morning.
>
> Thanks Margaret... :-)
>
>
> --
> Jani in WA (S'mee)
> ~ mom, Trollop, novice cook ~
You really can't go wrong. I add a litle extra spice to mine - makes
them all the more yummy.
-L.
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| Damsel in dis Dress |
On Sun, 27 Nov 2005 09:57:52 GMT, "Knit Chic" <jarkat2002@aol.com>
wrote:
>"Damsel in dis Dress" <damseliciousgray@gmail.com> wrote in message
>news:66afo1t8b6tau9b5vatgamc5kkafqt0le1@4ax.com...
>> On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
>> (S'mee) wrote:
>>
>>>I made my first pumpkin pies yesterday -- as I've mentioned before,
>>>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>>>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>>>turned out a couple of real beauties yesterday morning.
>>
>> Congratulations! Try a pecan pie sometime, they're even easier.
>
>I don't really care for pecan pie, but used to date someone that loved it.
>When I tried to make it the pie exploded all over the inside of my oven!
>OMG, what a mess. I spent hours cleaning.
>I have no idea why it happened. Any ideas?
Color me clueless. Someone will undoubtedly come along with an
explanation, though. They just have to wake up first. <G>
>(btw, this was over 20 years ago)
Is it all cleaned off now? I baked an oozing apple pie today, and
have NO idea how to get that stuff off. I even chipped away at it
with a paint scraper. How did you get your oven clean?
Carol
--
Wash away the gray to respond.
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| Curly Sue |
On Sun, 27 Nov 2005 04:19:08 -0600, Damsel in dis Dress
<damseliciousgray@gmail.com> wrote:
>Is it all cleaned off now? I baked an oozing apple pie today, and
>have NO idea how to get that stuff off. I even chipped away at it
>with a paint scraper. How did you get your oven clean?
Resident college student baked an oozing apple pie the other day.
Fortunately I noticed it right away before it carbonized and/or
cooled. After moving the oven racks to the top shelf, I took a
non-stick spatula, scraped up as much of the ooze as I could
(carefully so as not to spread it around). Then I took a paper towel
moistened with hot water and carefully wiped the residue with multiple
fast passes. It sizzles! It all came off easily.
For cleaning purposes, you are dealing with caramel, in your case now
cooled to "hard candy." You might not need any cleaning agent other
than water. If your oven is now cool, try laying a sopping (water)
cloth or paper towel over the area for a few minutes and see if that
starts dissolving it. You might be able to get a lot off; if the
remaining is too baked-on, you'll have to use oven cleaner.
But the trick is to get up as much as possible while it's still soft
and hot. Even better, next time put the pie on a cooke sheet while
baking ;>
Sue(tm)
Lead me not into temptation... I can find it myself!
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| Melba's Jammin' |
In article <6r1jo1pr95992ojte9jv8mt40fvsetf8h5@4ax.com>,
Damsel in dis Dress <damseliciousgray@gmail.com> wrote:
> On Sun, 27 Nov 2005 09:57:52 GMT, "Knit Chic" <jarkat2002@aol.com>
> wrote:
>
> >"Damsel in dis Dress" <damseliciousgray@gmail.com> wrote in message
> >news:66afo1t8b6tau9b5vatgamc5kkafqt0le1@4ax.com...
> >> On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
> >> (S'mee) wrote:
> >>
> >>>I made my first pumpkin pies yesterday -- as I've mentioned before,
> >>>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
> >>>of a frozen crust and using the standard Libby pumpkin pie recipe, I
> >>>turned out a couple of real beauties yesterday morning.
> >>
> >> Congratulations! Try a pecan pie sometime, they're even easier.
> >
> >I don't really care for pecan pie, but used to date someone that loved it.
> >When I tried to make it the pie exploded all over the inside of my oven!
> >OMG, what a mess. I spent hours cleaning.
> >I have no idea why it happened. Any ideas?
>
> Color me clueless. Someone will undoubtedly come along with an
> explanation, though. They just have to wake up first. <G>
>
> >(btw, this was over 20 years ago)
>
> Is it all cleaned off now? I baked an oozing apple pie today, and
> have NO idea how to get that stuff off. I even chipped away at it
> with a paint scraper. How did you get your oven clean?
>
> Carol
Oven cleaner? Try the Dawn Power Dissolver.
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!
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| Knit Chic |
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"Damsel in dis Dress" <damseliciousgray@gmail.com> wrote in message
news:6r1jo1pr95992ojte9jv8mt40fvsetf8h5@4ax.com...
> On Sun, 27 Nov 2005 09:57:52 GMT, "Knit Chic" <jarkat2002@aol.com>
> wrote:
>
>>"Damsel in dis Dress" <damseliciousgray@gmail.com> wrote in message
>>news:66afo1t8b6tau9b5vatgamc5kkafqt0le1@4ax.com...
>>> On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
>>> (S'mee) wrote:
>>>
>>>>I made my first pumpkin pies yesterday -- as I've mentioned before,
>>>>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>>>>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>>>>turned out a couple of real beauties yesterday morning.
>>>
>>> Congratulations! Try a pecan pie sometime, they're even easier.
>>
>>I don't really care for pecan pie, but used to date someone that loved it.
>>When I tried to make it the pie exploded all over the inside of my oven!
>>OMG, what a mess. I spent hours cleaning.
>>I have no idea why it happened. Any ideas?
>
> Color me clueless. Someone will undoubtedly come along with an
> explanation, though. They just have to wake up first. <G>
>
>>(btw, this was over 20 years ago)
>
> Is it all cleaned off now?
LOL, I rented, I moved .. but not from the pie ;)
I baked an oozing apple pie today, and
> have NO idea how to get that stuff off. I even chipped away at it
> with a paint scraper. How did you get your oven clean?
>
> Carol
A steemer! I LOVE MY STEEMER! really I do ...
I use it on everything from getting the home made purple play doh out of the
cracks of my Kitchen Aid (please don't tell my MIL, she bought it for me for
christmas last year and would die if she knew) lol to steeming floors,
carpet, my husbands shirts, getting dirt out of outside toys that my kids
play on and cleaning grout in the bathroom, on and on and on ...
Everyone should have one ;)
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| zxcvbob |
Knit Chic wrote:
>
> I don't really care for pecan pie, but used to date someone that
> loved it. When I tried to make it the pie exploded all over the
> inside of my oven! OMG, what a mess. I spent hours cleaning. I have
> no idea why it happened. Any ideas? (btw, this was over 20 years
> ago)
>
>
Did you peel the pecans? ;-)
Bob
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| Knit Chic |
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"zxcvbob" <zxcvbob@charter.net> wrote in message
news:3uuohaF1361i6U1@individual.net...
> Knit Chic wrote:
>
>>
>> I don't really care for pecan pie, but used to date someone that
>> loved it. When I tried to make it the pie exploded all over the
>> inside of my oven! OMG, what a mess. I spent hours cleaning. I have
>> no idea why it happened. Any ideas? (btw, this was over 20 years
>> ago)
>>
>>
>
>
> Did you peel the pecans? ;-)
>
> Bob
lol, I just knew someone was going to ask me that
no, I didn't. however I bought them shelled ;)
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| Denny Wheeler |
On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
(S'mee) wrote:
>I made my first pumpkin pies yesterday -- as I've mentioned before,
>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>turned out a couple of real beauties yesterday morning.
I did that the day after. My first pie of any kind.
--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"
"It's come as you are, baby."
-over the hedge
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| Damsel in dis Dress |
On Mon, 05 Dec 2005 01:19:09 -0800, Denny Wheeler
<dennyw@TANSTAAFL.zipcon.net.INVALID> wrote:
>On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
>(S'mee) wrote:
>
>>I made my first pumpkin pies yesterday -- as I've mentioned before,
>>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>>turned out a couple of real beauties yesterday morning.
>
>I did that the day after. My first pie of any kind.
Feels great, doesn't it? I'm pastry-challenged, so I usually use
Pillsbury refrigerated crusts. They're thinner and tastier than the
frozen ones. Once you get past the crustophobia, there is a huge
world of pies just waiting for you to bake (or not) them.
Congratulations!
Carol
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| Denny Wheeler |
On Mon, 05 Dec 2005 03:49:17 -0600, Damsel in dis Dress
<damselicious@gmail.com> wrote:
>On Mon, 05 Dec 2005 01:19:09 -0800, Denny Wheeler
><dennyw@TANSTAAFL.zipcon.net.INVALID> wrote:
>
>>On Fri, 25 Nov 2005 16:40:48 GMT, jjsworldSPAM@BLOCKERzipcon.com
>>(S'mee) wrote:
>>
>>>I made my first pumpkin pies yesterday -- as I've mentioned before,
>>>I'm not a pie maker as my crusts suck. But taking Margaret's suggestion
>>>of a frozen crust and using the standard Libby pumpkin pie recipe, I
>>>turned out a couple of real beauties yesterday morning.
>>
>>I did that the day after. My first pie of any kind.
>
>Feels great, doesn't it? I'm pastry-challenged, so I usually use
>Pillsbury refrigerated crusts. They're thinner and tastier than the
>frozen ones. Once you get past the crustophobia, there is a huge
>world of pies just waiting for you to bake (or not) them.
I tried, a few years ago, to make a blackberry pie. Waste of some
good berries, that was. Still don't know just what I botched.
Next pumpkin pie(s) will have more spices. More, in terms of
quantity, not necessarily number that is. Except that I think I'll
add nutmeg.
Gotta be able to do my own crust though. Grew up eating
cinnamon-sugar crust treats made from the trimmed off pieces. Gotta
have those again. :)
--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"
"It's come as you are, baby."
-over the hedge
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| Damsel in dis Dress |
On Mon, 05 Dec 2005 12:52:45 -0800, Denny Wheeler
<dennyw@TANSTAAFL.zipcon.net.INVALID> wrote:
>Gotta be able to do my own crust though. Grew up eating
>cinnamon-sugar crust treats made from the trimmed off pieces. Gotta
>have those again. :)
I loved that stuff! Mom cut the dough diagonally to create diamond
shapes. And her secret ingredient? Orange juice instead of water.
The flavor is very subtle, but it really makes the crusts special.
I still cheat with Pillsbury most of the time.
Carol
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| The Joneses |
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Damsel in dis Dress wrote:
> On Mon, 05 Dec 2005 12:52:45 -0800, Denny Wheeler
> <dennyw@TANSTAAFL.zipcon.net.INVALID> wrote:
>
> >Gotta be able to do my own crust though. Grew up eating
> >cinnamon-sugar crust treats made from the trimmed off pieces. Gotta
> >have those again. :)
>
> I loved that stuff! Mom cut the dough diagonally to create diamond
> shapes. And her secret ingredient? Orange juice instead of water.
> The flavor is very subtle, but it really makes the crusts special.
> Carol
>
OJ - How come it is I'm just hearing this neato stuff when I've given up
high calorie piecrust forever?
Edrena, bummed
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