With the eggs, if you want lighter you separate the whites and whip them, then fold the yolks into it. I dont do a lot of baking, I have too much rage for baking.
On Thu, Nov 26, 2020, 10:57 AM Ken Hohhof <[email protected]> wrote: > I remember my wife would omit the cloves. > > > > And I thought there were only 2 things to make from sweetened condensed > milk: fudge, and dulce de leche. Peel off the label and put the can in > boiling water for 2-3 hours. Voila, dulce de leche. > > > > I also had a flashback this morning to my mom toasting vast quantities of > Butternut bread, and tearing it into pieces to make stuffing. > > > > *From:* AF <[email protected]> *On Behalf Of *Chuck McCown via AF > *Sent:* Thursday, November 26, 2020 10:34 AM > *To:* AnimalFarm Microwave Users Group <[email protected]> > *Cc:* [email protected] > *Subject:* Re: [AFMUG] pumpkin pie questions > > > > I think I would skip the cloves. > > > > Here is my recipe: > > 1/2rd cup cold crisco > > Try to cut it into 1 1/3 cups of flower. > > Chop crisco until the mix is coarse granular. Think concrete without > water. > > Best if you have one of those tools made for this specific purpose. > > Otherwise you can use a butter knife. > > Add two pinches of salt. > > Sprinkle just a few tablespoons of cold water over it and mash it down > with a fork. > > Check to see if it can stick together enough to form a ball. > > Do not over stir/fork. Do not over water. > > > > Roll out, put in pan and fill with yummy stuff. > > You can substitute lard for more authentic version but I think crisco > tastes better. > > > > I can even do a mean flute on the edges... > > > > When I was a kid I always got the trimmings. I would roll them out, add > ketchup, oregano and cheese. Pie dough pizza. Still love it. > > > > > > *From:* Bill Prince > > *Sent:* Thursday, November 26, 2020 8:53 AM > > *To:* [email protected] > > *Subject:* Re: [AFMUG] pumpkin pie questions > > > > Here 'tis Ken. The recipe is for 2 pies; cut in half if you're doing just > one with 15 oz can of pumpkin pack instead of the big 29 oz one. > > The recipe on the can has you more-or-less dump everything together when > mixing. What I found is that it comes out less dense if you beat the eggs > (really froth them up) before adding the sugar and spices. Note also that > this uses a lot more cinnamon; uses brown sugar instead of white sugar; and > uses sweetened condensed milk instead of evaporated milk. > > There is also a stovetop variation if you like a lighter, fluffier kind of > pie. It's a bit more work because you have to stir the custard constantly > over the stove, but it's a big hit with some of my relatives. > > *Enhanced Pumpkin Pie* > > - 1 ½ cups brown sugar > - 1 tsp. salt > - 3 tsp. cinnamon > - 2 tsp. ground ginger > - 1 tsp. ground cloves > - 1 tsp. pumpkin spice > - 4 large eggs > - 2 15 oz. cans sweetened condensed milk > - 29 oz. pure pumpkin pack > > Beat eggs in a large bowl. Throw in remaining ingredients, starting with > sugar & spices, and ending with > pumpkin and milk (mixing as you go). > Pour mixture into two unbaked pie shells. > > Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° > F., and continue baking for an > additional 40-50 minutes. Pie is done when a knife inserted into center > comes out clean. > This recipe started out as the recipe printed on the back of Libby's > pumpkin pack, but evolved over a > number of years. > > An interesting and fun variation on this recipe is to cook the mixture in > a pan on the stovetop until it is > "almost" completely cooked. This requires a lot of stirring to keep it > from sticking to the bottom of the pan, > and to keep it from becoming a total solid in the pan. It should become > quite a bit "fluffier" than your > typical pumpkin custard. Once this is done, spoon the mostly-congealed > mixture into a semi-baked pie > shell and bake for about 15 minutes at 350° F. The resulting pie should be > heaped high above the shell. > Use the same done-ness test as above. > > bp > > <part15sbs{at}gmail{dot}com> > > On 11/25/2020 4:41 PM, Ken Hohhof wrote: > > You’re not sharing the recipe with us, are you. Jaime would share. At > least give us some food porn. > > *From:* AF <[email protected]> <[email protected]> *On Behalf > Of *Bill Prince > *Sent:* Wednesday, November 25, 2020 6:36 PM > *To:* [email protected] > *Subject:* Re: [AFMUG] pumpkin pie questions > > I have a special recipe that had its origins from the one on the back of > the Libby's can. It has evolved over the years, and now all my relatives > will only eat the pies I make. We call it "*Bill's Enhanced Pumpkin Pie*" > (TM) > > If we're doing a big do with all the rels, I will make 2 pies. This year > I'm making one for tomorrow. I will make 3 or 4 more as the holidays move > along. I had one 15 oz can left over from last year because we buy a > mixture of the 29 oz and 15 oz, and sometimes I have one or two left over. > This year, the store I went to had zero cans of any size. Good thing I had > a spare. > > I don't think it will ever go bad; at least not for a decade or so. > > Where I grew up in Illinois was just a couple miles from the plant where > Libby's packed all the pumpkin. At least for the midwest (Morton Illinois). > Almost every year the elementary classes I was in would do a field trip to > the Libby's pumpkin plant, and we would all get a big can to take home with > us. > > The wife & I scored a 7 lb turkey for just the two of us. Put it in brine > for soaking until tomorrow. > > bp > > <part15sbs{at}gmail{dot}com> > > On 11/25/2020 4:25 PM, Ken Hohhof wrote: > > - Why (in the year of smaller Thanksgiving gatherings) can I only find > Libby’s pumpkin in 29 oz cans? (I didn’t wait until the last minute either) > > - Do most people make 2 pies anyway? > > - They had store brand pumpkin in 15 oz cans, but who makes the store > brand pumpkin? I thought Libby had a lock on it. Is it Chinese “pumpkin”? > > - All the recipes (and pie crusts) call for 9 inch pie pans, why do I have > one 8.5 inch and two 9.5 inch? > > - I decided to make one 8.5 and one 9.5, was that the right decision? I > had to kind of short-sheet the 9.5. Sorry, I’m not making pie crust from > scratch. > > - How would I make pumpkin pie if they stopped printing the recipe on the > can? (same with green bean casserole and chocolate chip cookies) > > - The pumpkin has a best by date of Nov. 2022, should I be stocking up? > Can you make anything other than pie with it? > > - I should ignore the expiration dates on the ground ginger and cloves, > right? The cinnamon I use up, but how much ginger and cloves can you use? > > > > > > > ------------------------------ > > -- > AF mailing list > [email protected] > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > -- > AF mailing list > [email protected] > http://af.afmug.com/mailman/listinfo/af_af.afmug.com >
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