Weekly Cooking (and related issues) Thread

[CottonBall]

Brown sugar makes sense. Let’s see what was I making… I know it had a maple flavor, ended up making maple caramels. It was something to go over a cake…a glaze. I made it again the second time without over boiling it and it turned out fine.

[CottonBall]

I should’ve read your post before I guessed again :-)

[Jamestown1630]

That’s what I’ve always understood, but I could be wrong. Perhaps SkyDancer can elucidate re: Gender Self-Identity ;-)

[Jamestown1630]

I have a cousin who always sent us at Christmas those maple sugar candies from Canada that are shaped like a maple leaf; I think the Vermont Country Store sells them. They are WONDERFUL!
I’d like to learn to make them.

[mylife]

Make it Coconut Cream and I'm in!! ☺

[Diana in Wisconsin]

Oh, My! My Grandma Anita used to make Butterscotch Pie, and my Mom always made an awesome Chocolate Pie...both of them could make Meringue to die for! I haven’t mastered that skill quite yet...

I must say that Mom’s Lemon Meringue Pie at Easter was a little bit ‘weepy’ but we still ate it all. ;)

And don’t EVEN get me started on Grandma’s Grasshopper Pie! She made that for me for more Birthdays than I care to admit.

Love you, Mom! Miss you, Grandma! Every. Day. *HEART*

[SkyDancer]

I take it you’ve not seen my profile page here.

[SkyDancer]

My profile page here tells all.

[Diana in Wisconsin]

*Butting In*

Your Profile Page ROCKS! I’ve read it a few dozen times!

[Liz]

Recipe showcases juicy, delicious warm-weather peaches by incorporating honey. Any kind of mild honey will work beautifully here. It will cook into a rich caramel, which coats the peaches and deepens their sweetness.

CARAMEL PEACH PIE

ING 3 pounds ripe peaches 2 tablespoons cornstarch 1 1/2 tablespoons all-purpose flour 2 teaspoons fresh lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup plus 1 tablespoon sugar, divided 1/4 cup mild honey 2 tablespoons water 3 tablespoons unsalted butter All-butter pastry dough 1 tablespoon whole milk

PREP FRUIT Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges. Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.

CARAMEL Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.

Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).

CRUST Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough. Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.

ASSEMBLY Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife or use a tiny heart or star cookie cutter to make it fancier. Note, however, the crust will “wrinkle” as it settles, and your cut-out shapes won’t hold up all that well.

Bake pie on hot baking sheet 25 deg 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temp.

SERVE w/ scoop vanilla ice cream

[txhurl]

I remember the clear tubes of 7-bean soup, tightly packed so the types were in color and texture contrasting layers, with the spices at the bottom, so appetizing.

[SkyDancer]

Thank You -!

[CottonBall]

Now I have!

That’s a perfect screen name :)

[SkyDancer]

Thanks - I used to listen to Chopin music when I was learning to fly sailplanes - when I graduated to aerobatic training I listened to Little Richard.

[leaning conservative]

Do you mean the Manischewitz soup? They are great to keep on hand. I sauteed garlic, onions, & carrots, bay leaf, chicken broth. When you’re tired & want something delicious they are wonderful!

[leaning conservative]

& add them in......doh

[txhurl]

It used to look like this but in clear plastic in the kosher aisle.

[caww]

Well that wasn’t what I ended up with! What a mess and the taste was just as bad as it looked...dumped it out entirely. Yulk!

[Silentgypsy]

God Bless, JT!

[Silentgypsy]

Wow! Thanks!