Recipe in r.f.recipes
James Silverton
Tonight I noticed a recipe for "Blueberry-Peach Pie" in
rec.food.recipes. It sounds like a weirdly colored mistake unless it is
justified but r.f.recipes does not take comments. I wonder if anyone has
any ideas about such a thing?
--
James Silverton
Potomac, Maryland
Email, with obvious alterations:
not.jim.silverton.at.verizon.not
Jean B.
> Hello All!
>
> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
> rec.food.recipes. It sounds like a weirdly colored mistake unless it is
> justified but r.f.recipes does not take comments. I wonder if anyone has
> any ideas about such a thing?
>
>
>
color. I suppose you could make it with raspberries instead if
you are worried about that. I dunno about the macaroons in the
topping in that case, though.
--
Jean B.
James Silverton
OK, tell me why anyone else would want to make it :-)
Gloria P
> Hello All!
>
> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
> rec.food.recipes. It sounds like a weirdly colored mistake unless it is
> justified but r.f.recipes does not take comments. I wonder if anyone has
> any ideas about such a thing?
>
>
>
I couldn't get past the "Secret Sandwich Spread" containing
canned Manwich sauce, canned chipotle peppers in adobo,
"a container cucumber salsa" [Jalapenos, cilantro, onion, tomato,
cucumber] and mayo.
Ye gods.
gloria p
PeterL
$9l4....@nwrddc01.gnilink.net:
> Hello All!
>
> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
> rec.food.recipes. It sounds like a weirdly colored mistake unless it is
> justified but r.f.recipes does not take comments. I wonder if anyone has
> any ideas about such a thing?
>
>
>
It seems to come out all right, but you just know you'll have blue peachy
bits!!
http://www.countryliving.com/recipefinder/blueberry-and-peach-pie-3460
This one wanted a 'clearer' look, so used tapioca........
http://www.grouprecipes.com/58328/blueberry-peach-pie.html
And this one just separates the fruit.......
http://www.piechef.com/recipes/blueb_peach.html
--
Peter Lucas
Brisbane
Australia
"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
PeterL
@mid.individual.net:
You lost me at the "canned Manwich sauce"!!!
Jean B.
> Jean wrote on Mon, 06 Jul 2009 20:24:08 -0400:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>> rec.food.recipes. It sounds like a weirdly colored mistake
>>> unless it is justified but r.f.recipes does not take
>>> comments. I wonder if anyone has any ideas about such a
>>> thing?
>>>
>> Well, I posted it, so ask away. I don't recall it's being a
>> nasty color. I suppose you could make it with raspberries
>> instead if you are worried about that. I dunno about the
>> macaroons in the topping in that case, though.
>
> OK, tell me why anyone else would want to make it :-)
>
Huh? I don't care whether you make it or not. Maybe you wouldn't
like that fruit combination. I happen to think it's quite good.
Why does anyone want to make any recipe? I suppose, especially if
a person has some sense of cooking and ingredients, that one looks
at a recipe and decides it is or isn't something that would be
appealing.
--
Jean B.
Jean B.
That sounded rather odd.
--
Jean B.
Jean B.
> "James Silverton" <not.jim....@verizon.not> wrote in news:rnw4m.2679
> $9l4....@nwrddc01.gnilink.net:
>
>> Hello All!
>>
>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>> rec.food.recipes. It sounds like a weirdly colored mistake unless it is
>> justified but r.f.recipes does not take comments. I wonder if anyone has
>> any ideas about such a thing?
>>
>>
>>
>
>
> It seems to come out all right, but you just know you'll have blue peachy
> bits!!
>
> http://www.countryliving.com/recipefinder/blueberry-and-peach-pie-3460
>
>
> This one wanted a 'clearer' look, so used tapioca........
>
> http://www.grouprecipes.com/58328/blueberry-peach-pie.html
>
>
> And this one just separates the fruit.......
>
> http://www.piechef.com/recipes/blueb_peach.html
>
>
course, combining blueberries and peaches isn't a unique idea. I
have had this recipe for at least 25 years.
--
Jean B.
Jean B.
> Gloria P <gpue...@comcast.net> wrote in news:7bfj91F4mqpaU2
> @mid.individual.net:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>> rec.food.recipes. It sounds like a weirdly colored mistake unless it is
>>> justified but r.f.recipes does not take comments. I wonder if anyone
> has
>>> any ideas about such a thing?
>>>
>>>
>>>
>>
>> I couldn't get past the "Secret Sandwich Spread" containing
>> canned Manwich sauce, canned chipotle peppers in adobo,
>> "a container cucumber salsa" [Jalapenos, cilantro, onion, tomato,
>> cucumber] and mayo.
>>
>> Ye gods.
>>
>
>
>
> You lost me at the "canned Manwich sauce"!!!
>
That may be some company's version of a sloppy joe. Let me go
look it up....
Yes, although the cans say "Manwich", on the conagra site, which
Hunt's is part of, it says Manwich Sloppy Joe Sauce. I see there
are four varieties. It gives nutrition information but not
ingredients.
--
Jean B.
Merryb
wrote:
The taste far outpowers the color!!! One of my favorite combos...
Merryb
I, for one, love that combo!
PeterL
@mid.individual.net:
> PeterL wrote:
>>
>> You lost me at the "canned Manwich sauce"!!!
>>
>
> That may be some company's version of a sloppy joe. Let me go
> look it up....
>
> Yes, although the cans say "Manwich", on the conagra site, which
> Hunt's is part of, it says Manwich Sloppy Joe Sauce. I see there
> are four varieties.
>
Good Gods!! It gets even worse :-)
Manwich Sloppy Joe!!
As soon as I saw "Manwich" it immediately went into the same catagory as
'Mankini' ;-)
http://www.latestbuy.com.au/borat-mankini-suit.html
> It gives nutrition information but not
> ingredients.
INGREDIENTS:
Tomato puree (water, tomato paste), high fructose corn syrup, distilled
vinegar, corn syrup, less than 2% of: salt, sugar, dehydrated onions,
dehydrated red and green bell peppers, chile pepper, tomato fiber, spices,
guar gum, xanthan gum, dehydrated garlic, carob bean gum, natural flavors.
http://www.dietfacts.com/html/nutrition-facts/hunts-manwich-sloppy-
joe53458.htm
Basically just a glorified Tomato sauce/paste.
Wayne Boatwright
I've not tried blueberry, but I have made peach pies with fresh
cranberries, as well as applie pies with fresh cranberries. Both pretty
and delicious.
--
Wayne Boatwright
------------------------------------------------------------------------
Vegetables are a must on a diet. I suggest carrot cake, zucchini
bread, and pumpkin pie. ~Jim Davis
PeterL
@mid.individual.net:
> PeterL wrote:
>> And this one just separates the fruit.......
>>
>> http://www.piechef.com/recipes/blueb_peach.html
>>
>>
> Oh, that is interesting. I wonder when this recipe came out?
Don't knbow how long the site has been running, but she seems to be a bit
of a 'Pie Guru' :-)
(Move over Melba!!!)
I looked in her 'Blooper' page...... only two!!
But her Cranberry Custard pie...... well, I don't see how she can call it
'custard'?? Just because it has eggs in it??
> of
> course, combining blueberries and peaches isn't a unique idea. I
> have had this recipe for at least 25 years.
>
I'm going to have to give something like that a whirl. It's the right
season for a nice hot fruit pie.
But...... check out her story on an Aussie Pumpkin Pie ;-)
http://www.piechef.com/stories/pumpkin_downunder.html
I'mafoodi
or they're down right rude about it Jean
Kajikit
wrote:
>"Jean B." <jb...@rcn.com> wrote in news:7bfldtF23ej6nU3
>@mid.individual.net:
>
>> PeterL wrote:
>
>>> And this one just separates the fruit.......
>>>
>>> http://www.piechef.com/recipes/blueb_peach.html
>>>
>>>
>> Oh, that is interesting. I wonder when this recipe came out?
>
>
>Don't knbow how long the site has been running, but she seems to be a bit
>of a 'Pie Guru' :-)
>
>(Move over Melba!!!)
>
>I looked in her 'Blooper' page...... only two!!
>
>But her Cranberry Custard pie...... well, I don't see how she can call it
>'custard'?? Just because it has eggs in it??
>
>
>> of
>> course, combining blueberries and peaches isn't a unique idea. I
>> have had this recipe for at least 25 years.
>>
>
>
>I'm going to have to give something like that a whirl. It's the right
>season for a nice hot fruit pie.
>
>
>But...... check out her story on an Aussie Pumpkin Pie ;-)
>
>http://www.piechef.com/stories/pumpkin_downunder.html
Sounds like a yummy side! But not dessert :P
PeterL
news:uoc55593k7ao1q6mp...@4ax.com:
> On Tue, 7 Jul 2009 02:13:44 +0000 (UTC), PeterL <P...@brissie.aus>
>>
>>
>>But...... check out her story on an Aussie Pumpkin Pie ;-)
>>
>>http://www.piechef.com/stories/pumpkin_downunder.html
>
> Sounds like a yummy side! But not dessert :P
>
We also use it as a 'Vego' pie over here, for that 0.002% of the
population that don't like meat ;-P
As opposed to the estimated 14 people in Australia who don't like chicken
:-)
http://theinspirationroom.com/daily/2008/ingham-help-for-non-chicken-
eaters/
(You gotta watch the videos!!)
"If you don't like chicken, there's something *very* wrong with you"!!
(NB: Not suitable viewing for the humour impaired vegos amongst us :-)
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
PeterL
> On Tue, 7 Jul 2009 02:13:44 +0000 (UTC), PeterL <P...@brissie.aus>
>>
>>But...... check out her story on an Aussie Pumpkin Pie ;-)
>>
>>http://www.piechef.com/stories/pumpkin_downunder.html
>
> Sounds like a yummy side! But not dessert :P
>
Throw a bit of beef mince in there and you've got a tasty Pastie.
http://www.abc.net.au/farwest/stories/s916849.htm
(Also known as Cornish Pasties)
Dora
> Jean wrote on Mon, 06 Jul 2009 20:24:08 -0400:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>> rec.food.recipes. It sounds like a weirdly colored mistake
>>> unless it is justified but r.f.recipes does not take
>>> comments. I wonder if anyone has any ideas about such a
>>> thing?
>>>
>> Well, I posted it, so ask away. I don't recall it's being a
>> nasty color. I suppose you could make it with raspberries
>> instead if you are worried about that. I dunno about the
>> macaroons in the topping in that case, though.
>
> OK, tell me why anyone else would want to make it :-)
What's the old saying? "Don't knock it until you try it"?
They're two of my favourite fruits and the colour wouldn't bother me.
The Cook
<not.jim....@verizon.not> wrote:
> Jean wrote on Mon, 06 Jul 2009 20:24:08 -0400:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>> rec.food.recipes. It sounds like a weirdly colored mistake
>>> unless it is justified but r.f.recipes does not take
>>> comments. I wonder if anyone has any ideas about such a
>>> thing?
>>>
>> Well, I posted it, so ask away. I don't recall it's being a
>> nasty color. I suppose you could make it with raspberries
>> instead if you are worried about that. I dunno about the
>> macaroons in the topping in that case, though.
>
>OK, tell me why anyone else would want to make it :-)
Because it sounds good and the fruits are available fresh at the same
time.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Jean B.
I also like it quite a lot!
--
Jean B.
maxine
I guess you both missed the wink and grin at the end of James'
sentence? He was joking.
Fur down. Nice kitty.
maxine in ri
Jean B.
--
Jean B.
Jean B.
> On Mon 06 Jul 2009 05:24:08p, Jean B. told us...
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>> rec.food.recipes. It sounds like a weirdly colored mistake unless it is
>>> justified but r.f.recipes does not take comments. I wonder if anyone has
>>> any ideas about such a thing?
>>>
>>>
>>>
>> Well, I posted it, so ask away. I don't recall it's being a nasty
>> color. I suppose you could make it with raspberries instead if
>> you are worried about that. I dunno about the macaroons in the
>> topping in that case, though.
>>
>
> I've not tried blueberry, but I have made peach pies with fresh
> cranberries, as well as applie pies with fresh cranberries. Both pretty
> and delicious.
>
cranberries to apple pies.
--
Jean B.
Jean B.
> "Jean B." <jb...@rcn.com> wrote in news:7bfldtF23ej6nU3
> @mid.individual.net:
>
>> PeterL wrote:
>
>>> And this one just separates the fruit.......
>>>
>>> http://www.piechef.com/recipes/blueb_peach.html
>>>
>>>
>> Oh, that is interesting. I wonder when this recipe came out?
>
>
> Don't knbow how long the site has been running, but she seems to be a bit
> of a 'Pie Guru' :-)
>
> (Move over Melba!!!)
>
> I looked in her 'Blooper' page...... only two!!
>
> But her Cranberry Custard pie...... well, I don't see how she can call it
> 'custard'?? Just because it has eggs in it??
>
>
>> of
>> course, combining blueberries and peaches isn't a unique idea. I
>> have had this recipe for at least 25 years.
>>
>
>
> I'm going to have to give something like that a whirl. It's the right
> season for a nice hot fruit pie.
>
>
> But...... check out her story on an Aussie Pumpkin Pie ;-)
>
> http://www.piechef.com/stories/pumpkin_downunder.html
>
>
>
(sweet) version I want to try involves slices of pumpkin.
--
Jean B.
Jean B.
LOL! I just hope I didn't screw up my editing. As I was typing
this in (my version was in a cookbook I put together long ago,
before I had access to a PC), I noticed some things I wanted to
change like the order of the ingredients. I also wanted to
standardize some things. I THINK I read through it enough times
after I did that, but I have been known to make mistakes--esp when
I am looking things over on the screen.
--
Jean B.
Jean B.
Right. Flavor is paramount. After posting this, I was (and maybe
am) thinking I will make this in the next few days. My daughter
will be gone, but she thinks she can control me from afar. Hahaha.
--
Jean B.
James Silverton
You know, to me flavor is *not* everything and color is important too.
i like Indian dals (lentil) and even have my own recipe for one but the
brown color can be unappetizing. The Idamae (sushi chef) at my favorite
restaurant is sometimes perversely inventive even if he is usually very
good indeed. The most recent offering was his "Marine Roll" which tasted
fine but for the turquoise blue coloring that he used! I tried it (once)
and felt queasy for an hour.
Jean B.
On one hand, that is funny. BUT then, other, I recall being
chagrined at the appearance of the beef stroganov I cooked for a
little suitor when I was in my early teens. Soooo...
When I make this again, I will be sure to post about the appearance.
--
Jean B.
Goomba
> I haven't tried peach-cranberry pie, but I do like adding cranberries to
> apple pies.
>
I do too! It makes for a very pretty pie, doesn't it?
Rusty
> Hello All!
>
> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
> rec.food.recipes. It sounds like a weirdly colored mistake unless it is
> justified but r.f.recipes does not take comments. I wonder if anyone has
> any ideas about such a thing?
>
>
>
It's a wonderful combination. I use it in a peach-blueberry kuchen.
The blueberries do not burst and color the peaches. I also use it in a
fresh tart where the fruits are not cooked but just glazed.
Try it - you will like it.
Rusty in MD
James Silverton
Basically, that's what I was trying to find out about originally. I
think a *tested* recipe deserves comments by the poster on taste and
appearance. Unless a recipe has been requested, I don't appreciate
untested ones copied from other sources.
PeterL
> PeterL wrote:
>>
>> INGREDIENTS:
>> Tomato puree (water, tomato paste), high fructose corn syrup, distilled
>> vinegar, corn syrup, less than 2% of: salt, sugar, dehydrated onions,
>> dehydrated red and green bell peppers, chile pepper, tomato fiber,
>> spices, guar gum, xanthan gum, dehydrated garlic, carob bean gum,
>> natural flavors.
>>
>> http://www.dietfacts.com/html/nutrition-facts/hunts-manwich-sloppy-
>> joe53458.htm
>>
>>
>> Basically just a glorified Tomato sauce/paste.
>>
>>
> Ewww. H igh fructose corn syrup PLUS corn syrup PLUS sugar.
>
OK....... a *very* sweet glorified tomato sauce :-)
I take it you don't use (shudder) "Manwich" sauce??
PeterL
> PeterL wrote:
>>
>>
>> But...... check out her story on an Aussie Pumpkin Pie ;-)
>>
>> http://www.piechef.com/stories/pumpkin_downunder.html
>>
>>
>>
> Not exactly what one expects when one hears "pumpkin pie"! One
> (sweet) version I want to try involves slices of pumpkin.
>
I tried your (US) Pumpkin Pie when I was living over there. Our pumpkins are
sweet enough as it is, without adding extra sweetness and topping off with
nutmeg and marshmallows!!
Now........ Pumpkin Scones are a different kettle of fish!!
Gloria P
Fresh cranberries or dried? The fresh are awfully tart.
gloria p
The Ranger
news:7bhc7oF...@mid.individual.net...
We just amp up the sugar to cut that tartness factor from fresh cranberries.
The Ranger
Goomba
Fresh. Yes, you do have to make sure you've well sweetened the fruit a
bit more than just apples alone need. I like to use granny smith apples
for this as they take the sugar well. I only use perhaps a cup of
cranberries to the rest apples.
Wayne Boatwright
Fresh cranberrries. It's a nice counterpoint to sweet apples and some sugar,
making for a not overly sweet pie.
--
Wayne Boatwright
------------------------------------------------------------------------
Everything I eat has been proved by some doctor or other to be a
deadly poison, and everything I don't eat has been proved to be
indispensable for life. But I go marching on. ~George Bernard Shaw
Jean B.
yes, it does.
--
Jean B.
Jean B.
> Rusty wrote on Tue, 07 Jul 2009 10:53:06 -0400:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>> rec.food.recipes. It sounds like a weirdly colored mistake
>>> unless it is justified but r.f.recipes does not take
>>> comments. I wonder if anyone has any ideas about such a
>>> thing?
>>>
>> It's a wonderful combination. I use it in a peach-blueberry
>> kuchen. The blueberries do not burst and color the peaches. I
>> also use it in a fresh tart where the fruits are not cooked
>> but just glazed. Try it - you will like it.
>
> Basically, that's what I was trying to find out about originally. I
> think a *tested* recipe deserves comments by the poster on taste and
> appearance. Unless a recipe has been requested, I don't appreciate
> untested ones copied from other sources.
>
been more than a clue that this recipe was NOT untested. I'll
look again to see whether that was stripped. That practice ticks
me off so much, that I would be very inclined NOT to post there
again, if that was the case. This is a recipe I have made many
times. I didn't remember EXACTLY how the filling looked, but I
didn't think it looked nasty.
I did have a solution for you, but now you are just being nasty,
so I think I will keep it for myself. That will teach me once
again NOT to even bother posting a TNT recipe that I think is very
good. Geesh.
--
Jean B.
Jean B.
> "Jean B." <jb...@rcn.com> wrote in news:7bh1buF...@mid.individual.net:
>
>> PeterL wrote:
>
>>>
>>> But...... check out her story on an Aussie Pumpkin Pie ;-)
>>>
>>> http://www.piechef.com/stories/pumpkin_downunder.html
>>>
>>>
>>>
>> Not exactly what one expects when one hears "pumpkin pie"! One
>> (sweet) version I want to try involves slices of pumpkin.
>>
>
>
> I tried your (US) Pumpkin Pie when I was living over there. Our pumpkins are
> sweet enough as it is, without adding extra sweetness and topping off with
> nutmeg and marshmallows!!
>
> Now........ Pumpkin Scones are a different kettle of fish!!
>
>
--
Jean B.
Jean B.
I always use tart ones for such things, because I like things on
the tart side. Of course, if you don't you could try the dried ones.
--
Jean B.
Jean B.
there again. I will also write to the moderator to express my
extreme displeasure. Still, James, my subsequent comments here
should have been enough to tell you by the time you made further
comment, that this was not an untried recipe.
--
Jean B.
PeterL
> PeterL wrote:
>>
>> I tried your (US) Pumpkin Pie when I was living over there. Our
>> pumpkins are sweet enough as it is, without adding extra sweetness and
>> topping off with nutmeg and marshmallows!!
>>
>> Now........ Pumpkin Scones are a different kettle of fish!!
>>
>>
> Most pumpkin pies do NOT involve marshmallows, thank goodness.
>
Must just be the x-pat Yanks over here. Gay couple (both lawyers IIRC),
celebrating July 4th on the Food Lovers Guide to Australia about 4 years
ago...... made a *huge pumpkin pie (in a square dish) and then covered it
with marshmallows and melted them.
Instant ICK!!!
Jean B.
> "Jean B." <jb...@rcn.com> wrote in
> news:7bjl1pF...@mid.individual.net:
>
>> PeterL wrote:
>
>>> I tried your (US) Pumpkin Pie when I was living over there. Our
>>> pumpkins are sweet enough as it is, without adding extra sweetness and
>>> topping off with nutmeg and marshmallows!!
>>>
>>> Now........ Pumpkin Scones are a different kettle of fish!!
>>>
>>>
>> Most pumpkin pies do NOT involve marshmallows, thank goodness.
>>
>
>
> Must just be the x-pat Yanks over here. Gay couple (both lawyers IIRC),
> celebrating July 4th on the Food Lovers Guide to Australia about 4 years
> ago...... made a *huge pumpkin pie (in a square dish) and then covered it
> with marshmallows and melted them.
>
> Instant ICK!!!
>
marshmallows, which tend to grace people's tables on Thanksgiving
and Christmas. They are served as a side dish. (I am just as
happy my family didn't do that. Besides, I think our lovely
pumpkin chiffon pie dessert is enough pumpkin.)
--
Jean B.
PeterL
@mid.individual.net:
Is your recipe similar to this......
http://www.gourmetsleuth.com/recipe_pumpkinchiffonpie.htm
Talking about Pumpkin Pie (dessert) has given me the idea to make one
soon, as it's something that is *completely* off the radar for most
Queenslanders..... it should create a bit of a stir at our next
'gathering' :-)
Jean B.
Yes, very similar. The inclusion of brown sugar is different (and
may be better), and the amounts of the spices are also different.
We always use a graham cracker crust (and don't just use those
fine prepackaged crumbs--at least some need to be crushed by hand,
because the coarseness adds something) that has additional
cinnamon in it.
>
>
> Talking about Pumpkin Pie (dessert) has given me the idea to make one
> soon, as it's something that is *completely* off the radar for most
> Queenslanders..... it should create a bit of a stir at our next
> 'gathering' :-)
>
>
I will post my whole recipe again if you want it, but I am about
to go out for the day.
--
Jean B.
PeterL
> PeterL wrote:
>> "Jean B." <jb...@rcn.com> wrote in news:7bkbbgF23on6lU3
>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>> soon, as it's something that is *completely* off the radar for most
>> Queenslanders..... it should create a bit of a stir at our next
>> 'gathering' :-)
>>
>>
>
> I will post my whole recipe again if you want it, but I am about
> to go out for the day.
>
If you've got it on hand that would be great..... otherwise just point me to
whatever thread it was and I'll go take a (Google) looksee.
I've got a week tomorrow (Sat) till the next 'gathering', so I've got a few
days up my sleeve. Got a full on 2 day course next weekend, and after we
finish Sunday, it's back to my place for a wine and cheese tasting...... with
Pumpkin Chiffon Pie for dessert.
Don't think I'll be that busy for the next 4-5 days anyways.... we've got
rain forecast for awhile.
Hold the post!!!!
Got off my lazy ass and did a quick search of rfc....... is this the one
you're talking about???
Newsgroups: rec.food.cooking
From: jb <jb...@ma.ultranet.com>
Date: 1998/10/09
Subject: Re: Your favorite Pumpkin Pie, please
Young wrote:
> I know it's un-American, but I don't like pumpkin pie. My
> ex-mother-in-law did make the only pumpkin pie I liked. I don't
> have the recipe, but it was called 'pumpkin chiffon pie'. Maybe
> someone has that recipe.
> nancy
Yes, there are definitely two camps when it comes to pumpkin pie. This
version is obviously MUCH lighter.... Jean B.
Grandma Sloman's Pumpkin Chiffon Pie (10")
This is variously referred to as "the Cadillac of pies" or just "THE
pie." It is the pie I (b. 1950) was brought up with, and it was rare,
until recent years, to see recipes for pumpkin chiffon pies. It was
(and is) mandatory in our family on all fall and winter holidays (though
I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it!
Jean B.
3 eggs, separated
1 cup sugar, divided
1 can "One Pie" pumpkin (used to be 16 oz, now generally less, but
either is okay)
1/2 cup milk (evaporated is okay)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
1/4 cup cold water
graham cracker crust (see below)
To slightly beaten egg yolks, add 1/2 cup sugar (see comment below),
pumpkin, milk, spices, and salt. Cook, stirring, in a double boiler
over boiling water til thickened. Add the gelatin, which has been
softened in the water. Mix thoroughly and cool in refrigerator. When
it begins to thicken, stir in the remaining 1/2 cup sugar. Then fold in
the stiffly beaten egg whites. (Well, I probably stir ca 1/4 cup sugar
into the pumpkin mixture and beat the rest with the whites so they'll be
more stable.) Pour into graham cracker crust and chill til firm. Serve
topped with very lightly sweetened whipped cream (I think using
confectioner's sugar makes this more stable) and candied ginger (cut in
ca 1/8-1/4" dice). Jean B. via RFC
Graham Cracker Crust (gotta make this low-fat...but it's soooo good...)
2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
1 1/2 tsp cinnamon
Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 minutes
at 300 degrees F. Cool. Jean B. via RFC
Gloria P
>
> Talking about Pumpkin Pie (dessert) has given me the idea to make one
> soon, as it's something that is *completely* off the radar for most
> Queenslanders..... it should create a bit of a stir at our next
> 'gathering' :-)
>
>
The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it shouldn't
be a major taste shock to anyone.
gloria p
James Silverton
Let me admit that I don't like pumpkin pies because they invariably seem
to taste of turpentine to me :-)
Gloria P
> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably seem
> to taste of turpentine to me :-)
>
Do you suppose it's the nutmeg flavor? DO you like it in other things?
gloria p
James Silverton
I thought I liked nutmeg and I certainly use it in baked apples without
tasting turpentine. It's not just a one-off thing. I usually try pumpkin
pie every Thanksgiving and I won't admit how long I've been doing that!
Kathleen
When my daughter was little - 14 months old, she must have been - we
went to Thanksgiving dinner at my in-laws' house. I'd asked my MIL to
refrain from feeding my daughter cookies so she snipped at me when she
saw me offering her bites of pumpkin pie later. I told her it wasn't a
question of not giving her sweets, that it was that little bellies only
held so much and what they ate should have some value to it and pumpkin
pie had yellow vegetable, milk and egg in addition to the sugar.
And since I knew what the real issue was, I handed her the plate and
spoon, parked the baby on her lap and let her have at it.
Problem solved.
Becca
> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make
>>> one soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably
> seem to taste of turpentine to me :-)
Most of the time I make sweet potato pies. When my children were
little, they thought they were eating pumpkin pies and they did not know
the difference until they were about 10 yrs old. I like sweet potato
pies better than pumpkin.
Becca
PeterL
@mid.individual.net:
Trust me...... here in Queensland, the home of roast pumpkin, and at a push,
pumpkin scones, having a sweet Pumpkin Pie for dessert is right off the
radar!!
PeterL
$N5...@nwrddc01.gnilink.net:
> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably seem
> to taste of turpentine to me :-)
>
Could it be the way it's cooked?
Jean B.
--
Jean B.
Jean B.
I recently (within the last couple of years or so) read a tip
about adding a bit of sweet potato to pumpkin pie mixtures. It's
supposed to be good. Hmmm. I suppose one could make up for that
missing ounce of pumpkin that way.
Speaking of that... I used canned (One Pie brand). I think if I
ever try fresh, I would try baking the pumpkin. I gather it tends
to be rather wet compared to the canned pumpkin.
--
Jean B.
PeterL
> PeterL wrote:
>> Hold the post!!!!
>>
>> Got off my lazy ass and did a quick search of rfc....... is this the
>> one you're talking about???
>>
>>
>>
>> Newsgroups: rec.food.cooking
>> From: jb <jb...@ma.ultranet.com>
>> Date: 1998/10/09
>> Subject: Re: Your favorite Pumpkin Pie, please
>>
>>
> Yes.
>
Many thanks. Now all I have to do is find a biscuit that resembles Graham
Crackers in flavour.
Are they a sweet plain flavour? Like a shortbread style Scotch Finger
Biscuits?
http://www.aussieproducts.com/prodinfo.asp?number=ARSF25
PeterL
>
> I recently (within the last couple of years or so) read a tip
> about adding a bit of sweet potato to pumpkin pie mixtures. It's
> supposed to be good. Hmmm. I suppose one could make up for that
> missing ounce of pumpkin that way.
Duly noted!!
>
> Speaking of that... I used canned (One Pie brand). I think if I
> ever try fresh, I would try baking the pumpkin. I gather it tends
> to be rather wet compared to the canned pumpkin.
>
That's the only way we can make it over here. Would it make any difference to
the recipe?
Jean B.
> "Jean B." <jb...@rcn.com> wrote in
> news:7bn9umF2...@mid.individual.net:
>
>> PeterL wrote:
>
>>> Hold the post!!!!
>>>
>>> Got off my lazy ass and did a quick search of rfc....... is this the
>>> one you're talking about???
>>>
>>>
>>>
>>> Newsgroups: rec.food.cooking
>>> From: jb <jb...@ma.ultranet.com>
>>> Date: 1998/10/09
>>> Subject: Re: Your favorite Pumpkin Pie, please
>>>
>
>> Yes.
>>
>
>
> Many thanks. Now all I have to do is find a biscuit that resembles Graham
> Crackers in flavour.
>
> Are they a sweet plain flavour? Like a shortbread style Scotch Finger
> Biscuits?
>
> http://www.aussieproducts.com/prodinfo.asp?number=ARSF25
>
am eating them. (I have had Carr's, McVitie [sp? I probably made
that up!])
--
Jean B.
PeterL
@mid.individual.net:
Okie doke.
There is a 'Digestive Biscuit' in the shops. It's a Pommy import.
I'll give it a whirl and post the pics of the process :-)
--
Peter Lucas
Brisbane
Australia
Killfile all Google Groups posters.........
blake murphy
> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably seem
> to taste of turpentine to me :-)
how odd.
your pal,
blake
Jean B.
--
Jean B.