I'll come back tomorrow to share!

I was just about to go to bed. I am tired.

But I will be back!

It is a very easy recipe.

I have another recipe for an Alsatian cheese torte! It is so good except it has Kirche(sp??) in it and I accidentally caught my oven on fire once!
I'll come back...tomorrow with the recipe!

I love sharing and exchanging recipes!
[Edited 12/3/08 20:13pm]

How do u make pumpkin pie....I had it when in the states....it was weird ..I felt like I had tasted it before ..yet I have never seen it sold here ..
It was good!

Ocean said:

Can of Pumpkin Pie Filling, 2 eggs (beaten), 2/3's cup of condensed milk, stir together, pour into pie crust, bake at 450 for ten mins. then reduce heat to 325 and bake until knife inserted in center comes out clean. Cool for 2 hours and serve.

I typed that from memory, what a fella!

RenHoek said:

Um and where do I buy or what the hell is pumpkin pie filling?

Ocean said:

Find this or it's equivalent and you're golden!!

Also, I've heard of this thing, it's called the world wide web or somethin'. Apparently there's lots of smart info to be found there...

RenHoek said:

Shut it .... god it is pick on Kylie friggin year
They don't sell that here

Ocean said:

me your address (adding pics is optional but totally encouraged! ) and I'll ship you a few cans, would 6 do?

It's Xmas and I'm totally feeling' it...

RenHoek said:

oooh really? I'd be happy with one.....
Now how do u feel about pics of althoms butt?

Ocean said:

yes really! It would be my pleasure... *hesaidwithawickedgrin*

Althoms butt? Isn't that the poor bastard that Imago's always chasing or do I have my orgers confused? What would I do with that??? Nah, those pics should stay on whatever dark little corner of you hard drive they're on...

RenHoek said:

Ok .. org noting u my addy ..thanks I think hes moved on from Althom

ToraToraDreams said:

I was with you, until you said .. chitlins .. I will not be trying mince pie lol

I still don't know exactly what mince meat is....
but if its sweet, i'll try it!

My favorites are sweet potatoe with an oatmeal raisin walnut crust...

Anxiety said:

Ocean said:

Ocean said:

Ocean said:

Do you have pumpkins down there? You can make it fresh and it will blow your mind.

Mars23 said:

I need that reciepe then ...is it better that way?

Ocean said:

Try this. Not the one I use, but it uses fresh pumpkin and that's the key.

http://www.pumpkinpatches...kinpie.php

Ocean said:

Fresh is always better but if you're looking for Pumpkin Pie ala Americana then it's outta the can or nothin;!

Same thing goes for cranberry sauce! If it don't look like this...


then it ain't Thanksgiving!

RenHoek said:

I'll pass on ur tin shaped cranberry sauce

Mars23 said:

Thanks

pecan.

Crabmeat Quiche

Pastry for 9-inch pie
2 large eggs, lightly beaten
1/2 c milk
1/2 c mayo
2 tbsp all-purpose flour
2 c (8 oz shredded) Swiss Cheese
1/3 c chopped green onions
1 (6 oz) package frozen crabmeat, hawed and drained
Garnish: small green onion bunch

Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake on 400 degrees for 3 minutes; remove from oven, and gently prick with fork. Bake additional 5 minutes. Set aside.

Combine eggs and next 3 ingredients; stir with a wired whisk or fork until blended. Add cheese, chopped green onions, and crabmeat, stirring well. Pour mixture into pastry shell. Bake at 350 degrees for 35 to 40 minutes or until set and golden. Let stand 10 minutes before serving. Garnish if desired. Yield: on 9-inch quiche.

Alsatian Cheese Tart

Sweet Pie Dough
4c cake flour
5 oz (5/8 c) sugar
2 1/2 sticks butter
1 whole egg
dash of lemon juice
pinch of fresh vanilla bean seed (or 2-3 drops of vanilla extract)

Mix all ingredients well, without overworking dough. Allow dough to rest for 30 minutes.

Filling
16 oz fromage blanc (or substitute farmer's or ricotta cheese)
6 oz (3/4 c) heavy cream
4 large eggs, separated
2 tbsp kirsch (cherry liqueur)
6 to 8 oz (3/4 to 1 c) sugar
1/2 tsp cinnamon
1 tsp vanilla extract
grated rind of 1/2 lemon

Pre-heat oven to 350 degrees. Roll out dough on a floured surface and line the bottom and sides of a 9-inch to 10-inch pan pie with it. Beat fromage blanc (or substitute) and cream together in a bowl, add egg yolks, sugar, cinnamon, vanilla, kirsch, and lemon rind. Mix thoroughly until very smooth. Beat egg whites until stiff and gently fold into batter. Pour the batter into the pastry-lined pan and place on cookie sheet to avoid spillage. (I learned the hard way to do this! ) Bake at 350 degrees for 40 to 45 or until slightly puffed and very brown. Cool tart completely, then chill for several hours before cutting. Yield: 10 servings
[Edited 12/4/08 5:29am]

Mars23 said:

That's what we do with our little pumpkins from Samhain(halloween) for our giving of thanx dinner in Nov

fresh from scratch pumpkin pie outrankes canned pumpkin pie
Xs 10

RenHoek said:

Dammit! I knew there was something else I needed to bring back from the states. That shit is the bomb for making Pumpkin Pie. I love that stuff. Haven't seen it here. I used to mix in my dogs dry food as well, they loved it.

kimrachell said:

Ok.. while I have my recipe collection out...

Here is a great, easy recipe for Buttermilk Pecan Pie!

Buttermilk Pecan Pie

1/2 c butter or margarine (but I like cooking with real butter! LOL)
2 c sugar
5 eggs
2 tbsp all-purpose flour
2 tbsp lemon juice
1 tsp vanilla extract
1 c buttermilk
1 c chopped pecans
1 unbaked pastry shell (10 inches)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in Flour, lemon juice and vanilla. Stir buttermilk and pecans. Pour into the pie shell and place on cookie sheet to avoid spillage. Bake at 325 degrees for 55 minutes or until set. Cool on wire rack. Store in refrigerator. Yield: 8 servings.

lascantas said:

RenHoek said:

AND COOLWHIP!!!! Out of the plastic tub, not the squirty kind.

shanti0608 said:

What's that?

shanti0608 said:

Oh.. is so good.. and really easy to make!