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Old 05-03-2012, 04:13 AM   #4361
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Aunt Bea, what happened to your Crisco? where did it go that you miss it?

I am trying to find a cheaper and healthier alternative to Crisco.
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Old 05-03-2012, 09:16 AM   #4362
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No Kitchen Aid here in Bulgaria-
Pe
And I thought our kitchen was cramped for work space...
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Old 05-03-2012, 09:59 AM   #4363
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And I thought our kitchen was cramped for work space...
5 or so good sized loaves - wish my oven was that deep.
Looks like they are using grape vine prunings for fuel.
Betchya the old babe would make a wicked shuffle board player.
Looks like she may be applying some corn starch water solution at the end of the baking.
Too bad they seem to have edited out some of the process.
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Old 05-03-2012, 11:03 AM   #4364
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PB cookies with white chocolate chips and maybe some kind of nut.
kades also thinking about some bread.
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Old 05-03-2012, 12:23 PM   #4365
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Cheaper AND healthier huh? Well, good luck with that Aunt Bea! if you find something, you'll just have to post here and share with us - right?

I'm looking to make homemade crackers soon, but the store-bought ones got me beat, with all the seeds and grains and rosemary extract etc - so tasty and crispy light.....expensive though!
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Old 05-03-2012, 06:06 PM   #4366
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I just pulled a pan of rhubarb crisp and a pan of cornbread out of the oven.
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Old 05-05-2012, 02:21 PM   #4367
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Sachertorte with 8 egg yolks, 10 egg whites, 12 ounces of 85% cocoa extra dark Lindt and Ghirardelli chocolate and a tart apricot preserve.
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Old 05-05-2012, 07:58 PM   #4368
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I so seldom bake that in all the time I've been here, I don't think I've ever posted on this thread.

I love pecan pie but every recipe I've ever seen has corn syrup, and that's something I'd just never use.
The other day I ran across a recipe called "Spirited Brown Sugar Pecan Pie" so I thought I'd give it a go. The "spirit" is a tablespoon of spiced rum along with 4 eggs, 2 cups brown sugar, 1/4 cup butter, 1/4 tsp cinnamon and two cups of pecan halves. The recipe said it has a richer, denser texture than most pecan pies because it calls for brown sugar instead of corn syrup.

I can't wait for it to cool.

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Old 05-05-2012, 08:04 PM   #4369
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I so seldom bake that in all the time I've been here, I don't think I've ever posted on this thread.

I love pecan pie but every recipe I've ever seen has corn syrup, and that's something I'd just never use.
The other day I ran across a recipe called "Spirited Brown Sugar Pecan Pie" so I thought I'd give it a go. The "spirit" is a tablespoon of spiced rum along with 4 eggs, 2 cups brown sugar, 1/4 cup butter, 1/4 tsp cinnamon and two cups of pecan halves. The recipe said it has a richer, denser texture than most pecan pies because it calls for brown sugar instead of corn syrup.

I can't wait for it to cool.

Oh my!

You could always whip the cream while you are waiting for it to cool a little!
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Old 05-05-2012, 08:30 PM   #4370
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Recipe please, Kayelle! I want some of that pie! Thank you!
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