What is this thread all about?
Just a place for general discussion. A place to unload whats on your mind and talk about anything - personal, health, help needed, achievements, daily highs and daily lows, theories, predictions and what have you.
Does not need to be Q related.
I hope so.
Maybe the question would go something like this…
What is your favorite dessert and why?
Do you make it at home, or do you buy it from a restaurant, or from a store. If you’ve made it at home, what is the history behind it if any.
I do love a nice piece of pumpkin pie. I’m the only one in my wee family group who does though. I make it myself. I’ve gotten pretty good, if I may say so myself. I can bake it so the filling doesn’t crack. Before I retired, I’d bake three or four, keep one and bring the rest into work for the Thanksgiving celebration for the on-duty crew. I can do other pies too like apple, cherry and peach. I wish I had my late sister’s coconut crème pie recipe but she was a hugely experienced and excellent “dump cook” and rarely worked from written recipes. My daughter has inherited the family cooking talent and has come very close to duplicating my mother’s date and nut bread recipe.
Now, if I could only lose about fifty pounds…
Lol, we’re trying to go on a low grade keto diet ourselves. I love to bake. Do you have a pumpkin pie recipe like to share with me? I’m making Thanksgiving dinner for my daughter and my mother this year.
Sometime I make crust from scratch with flour, water and shortening but I often use store-bought to avoid the mess. For the filling, I use half pie filling and half plain packed pumpkin; it cuts down on the overpowering spice and the cloying sweetness. I use a can of each. Make the mixture as if it was fully filling mix but add an extra egg for a little lightness. Just follow the directions. You can use all plain packed pumpkin and follow the label directions but I recommend using half the spice and less sugar.
Bake in a Bain Marie, a shallow pan of water to prevent the filling from cracking.
You can use extra crust to add filagrees and decorations.
Enjoy!
Thanks so much. I love that word cloying! People here actually have a large vocabulary! I love it
One more question… Do you bake your crust first, halfway? So it’s not Doughy or gummy.
Lemon Meringue Pie! Crusty/flaky pastry, zingy lemony filling and a crisp and guey meringue... Ah...
Yum Yum Yum! I think lemon desserts are one of the best desserts. It’s very underestimated.
That is one of my favourites. On my last visit to Seattle my son-in-law got an awesome store bought kahlua pie, that was also yummy - well worth the calories!
I’ve been making all kinds of ice cream lately, we just love it. Keylime pie, strawberry, rocky road… Heavy cream is the best to use for making ice cream.
Chocolate mousse is easy and delicious, nice occasional treat.