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I know that it has been a while since this thread was posted.....I've been busy!!!!!! I just had to share this recipe though because it is SUPER easy and I had never had sweet potato pie before trying this and I loved it! I especially liked it still warm! Here goes: Sweet Potato Pie 1 1/2...

I always turn the oven on before mixing the ingredients. The problem is, the dough is thick, not soft and after 40 minutes the bread is done around the entire outside and it's just in the very middle and on the very top side where it splits that it is still gooey! I have also left it in the...

The pans I use are a light metal. My husband bought me a clay loaf pan and the pumpkin bread was the first thing I cooked in it and it came out awful! I ended up throwing it in the trash...I don't keep things around for very long!!

If you don't mind, I'm going to share my apple pie recipe! It may not be what you're looking for, but.....oh well!! :lol: I bake this in a 10 inch pie pan. For the crust: 1 1/2 c flour, 1/2 tsp. salt 1/2 c shortening, and 5 Tbsp. COLD water Bake at 450* for 10 minutes Filling: dice up 1 5...

I was looking through some old posts and I came across a post from Marina that was posted in 2003! :rolleyes: I have the same problem and was wondering if you could help me out since there was no reply posted again after yours. My pumpkin bread is always gooey in the center and I have to...

This past week has been really hectic! We finally got around to fixing the Mahi last night and I wanted to tell everyone thanks for all the suggestions! My husband ended up making fish tacos with the Mahi. They were wonderful! He grilled it and then we placed the meat in a soft corn tortilla...

just came across this post and I have to ask.....is this anything like the bread that Starbucks use to serve? I would kill for a piece of that right now!!! I am buying bananas tomorrow to try this recipe! Big fat kiss to you marmalady if it is!!!!!! :)

Thanks philso for posting the link! I posted it yesterday in my reply, but I see that it's not on here....must've been when the server was down! Anyways, ironchef, let me know if the truffle flour is worth a try if you do happen to pick some up please?????? Might as well order some custard...

Has anyone tried white truffle flavored flour? I know you can add it to your regular flour to add flavor to your baked goods, I was just wondering if anyone out there has actually used it and how they liked it. Just wanted to know before I purchased it!

I've used the same pie crust recipe for years and haven't had a single problem. It is super easy and always comes out flakey! ( I would say you used too much water! ) 1 1/2 c flour, 1/2 tsp. salt, 1/2 c shortening, and 5 TBS. cold water I cut the shortening in with a pastry cutter and...

I would really love to try these brownies, but I'm still trying to figure out how to convert your measurements to laymans terms! :blush: I'm obviously not a pro at this, but I'm working on it! Lately I do seem to be walking around with that "deer caught in the headlights" look! :shock: I...

Some friends of ours from New Mexico do vegetables in their Cookshack. We haven't tried it yet, but it sounds awesome!!

Our Cookshack is the best investment we've made in a long time! I love only having to simply season the meat, place it in the smoker with a little apple, cherry, or hickory and let the smoker do the rest! Our favorite so far is baby back pork ribs! We've also done lots of briskets and...

I would LOVE to be having cauliflower tonight!! Problem down here is it's too expensive right now and it looks like it has been sitting in some storage shed for 6 months!:yuk: I prefer it steamed, but still slightly crunchy, with melted butter!! So much for that though! Tonight were having...

Uncle Bob--have you ever tried frying fish in coconut oil?? It seems to have a high "smoking point" and a little goes a long way. When my husband fries fish, he does so in a skillet with just about a 1/2 in. of the oil in the bottom. It takes a little longer than deep frying, but it tastes...

I thought this topic was rather interesting! I was just wondering though, aren't pound cakes suppose to be somewhat dense and not contain any leavening agents? As for the self-rising flour--not a total loss--I prefer to use SR flour for dredging my meat in before frying.

Mudbug--don't tempt me! I would if I could! I know, I have a sickness--at least that's what my husband says! He threatens to take away my cleaning supplies when he gets mad at me! :boxing:But he knows better!! As for cooking up any rattlesnakes, that would be out of the question! There...

Thanks for your hospitality! I've really enjoyed reading through all the posts! I may have to wait till my daughter gets home so she can add an avatar for me! I added my husband's avatar on his kayak fishing forum a while back and I've completely forgotten how I did that! DUH!

We may be having mahi more than once this week!! Thanks for the suggestions....they all sound wonderful! I have a feeling my husband is going to jump on the "Greek Style" method first! It will be a nice change from Red Snapper....not that anything is wrong snapper!!! My youngest daughter...

Can anyone give me a recipe for Mahi? The only way I've had it is at Pappadeaux (the Orleans fillet)....my fave! I've also had it fried, but I was wondering how it might turn out on the grill and how we should prepare it. Thanks!

Hello everyone! I'm really excited about coming across this forum! It looks like a great place for new recipes and ideas! I love cleaning and baking! Since I am a housewife, (and a mother of 4), I have lots of time to do both! .....only because 3 are in school and my 1 year old son is like...