bakechef
Executive Chef
Potato rolls and a new recipe for pumpkin pie.
What are you baking today? | 2013
- Thread starter JoAnn L.
- Start date
The friendliest place on the web for anyone that enjoys cooking.
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If you have answers, please help by responding to the unanswered posts.
Thanks for this recipe...I will keep you posted how they work out in the competition.
bakechef
Executive Chef
This is the pumpkin pie that I made today.
World’s Best Pumpkin Pie Recipe
I must say that it was very good. It definitely isn't a re-invention of pumpkin pie, its still the familiar flavor and texture, but the sweetened condensed milk and maple syrup seem to give it a little "something". I'm not really a fan of pumpkin pie, but this one was as good as I've ever had! It will be interesting to see how the flavor develops tomorrow.
The recipe is a bit fussy since it uses less than an entire can of pumpkin and sweetened condensed milk. She has the ingredients in weights so it was easy to just set the mixing bowl on the scale and weigh the ingredients.
I've always made Libby's but I like the flavor of this one a bit better.
World’s Best Pumpkin Pie Recipe
I must say that it was very good. It definitely isn't a re-invention of pumpkin pie, its still the familiar flavor and texture, but the sweetened condensed milk and maple syrup seem to give it a little "something". I'm not really a fan of pumpkin pie, but this one was as good as I've ever had! It will be interesting to see how the flavor develops tomorrow.
The recipe is a bit fussy since it uses less than an entire can of pumpkin and sweetened condensed milk. She has the ingredients in weights so it was easy to just set the mixing bowl on the scale and weigh the ingredients.
I've always made Libby's but I like the flavor of this one a bit better.
Andy M.
Certified Pretend Chef
Almond and Frangipane Tart
Made this recipe today.
1. The prepared crust in the tart pan
2. The frangipane spread onto the crust
3. Pear slices in place and ready to bake
4. Apricot glaze ready to go
5. Baked tart
6. Glaze applied
7. Tonight's dessert
The taste was great but the crust didn't cook enough. It was undercooked under the fruit. I'd make it again with an eye to cooking the crust better. The recipe seemed a little fussy, directing me to put the crust and the tart pan into the freezer for 30 minutes before I spread the frangipane and added the pears. That seems like an unnecessary step and probably was a cause of the undercooked crust.
Made this recipe today.
1. The prepared crust in the tart pan
2. The frangipane spread onto the crust
3. Pear slices in place and ready to bake
4. Apricot glaze ready to go
5. Baked tart
6. Glaze applied
7. Tonight's dessert
The taste was great but the crust didn't cook enough. It was undercooked under the fruit. I'd make it again with an eye to cooking the crust better. The recipe seemed a little fussy, directing me to put the crust and the tart pan into the freezer for 30 minutes before I spread the frangipane and added the pears. That seems like an unnecessary step and probably was a cause of the undercooked crust.
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Addie
Chef Extraordinaire
bakechef
Executive Chef
I've started cooking pies on the bottom rack near the source of heat, especially for pies that take a shorter time to cook.
Maybe a blind bake on the crust could have helped.
It's a beautiful tart, Andy!
I thought of cranberries, but for a competition, I want to make it "out of the box" but not too far out.
I thought of cranberries, but for a competition, I want to make it "out of the box" but not too far out.
Andy M.
Certified Pretend Chef
Thanks for the tips.
Addie
Chef Extraordinaire
Me too. I always had a problem with my bottom crusts not being cooked enough. Since I now put them on the bottom shelf, problem solved.
Aunt Bea
Master Chef
Great looking tart!
I think the undercooked crust is due to baking it on the sheet pan. I would set the sheet pan on the lowest oven rack and the tart on a higher oven rack, it will still catch any spills and allow the hot air to reach the bottom of the tart pan. Also baking with the tart pan on a preheated pizza stone would help to crisp up the bottom.
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Aunt Bea
Master Chef
Good thinking, but no booze at work. I have some Myers Legend, would be tasty!
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
I'm baking lowfat deep dark chocolate muffins.
Today I made the fruitcake PF recommended here http://www.discusscooking.com/forums/f115/iso-a-traditional-fruitcake-recipe-87553.html - boy does it ever smell good !
And since we won't be able to eat it for a couple weeks while it "ripens" I had to make some of Whiska's Snickerdoodles ... yum yum nom nom !!!
And since we won't be able to eat it for a couple weeks while it "ripens" I had to make some of Whiska's Snickerdoodles ... yum yum nom nom !!!
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
I made this chocolate loaf and omitted the cream cheese spread. Served it for dessert with vanilla ice cream:
DOUBLE CHOCOLATE LOAF WITH PEANUT BUTTER CREAM CHEESE SPREAD
Double Chocolate Loaf with Peanut Butter Cream Cheese Spread Recipe
DOUBLE CHOCOLATE LOAF WITH PEANUT BUTTER CREAM CHEESE SPREAD
Double Chocolate Loaf with Peanut Butter Cream Cheese Spread Recipe
CarolPa
Executive Chef
I copied this recipe and will make it for my Son and his family. They love chocolate and peanut butter together. DH doesn't like chocolate and as a diabetic, I really don't think I should be eating it.
I'm playing in flour today. Trying another English muffin recipe. I have one I've used for years but the last two times I made muffins using that recipe they just didn't ring my chimes like they used to.
So...I've been testing different new (to me) recipes this week. Made an Alton Brown one on Monday that was fabulous and will tweak it to alter the height of the muffins. Translated that means less dough per ring. Otherwise they were superb. One of the great things about his method is that they are cooked on an electric griddle. Loved that!
Today I'm making a recipe from the King Arthur flour folks. So far, so good and I have great expectations for these muffins, too.
So...I've been testing different new (to me) recipes this week. Made an Alton Brown one on Monday that was fabulous and will tweak it to alter the height of the muffins. Translated that means less dough per ring. Otherwise they were superb. One of the great things about his method is that they are cooked on an electric griddle. Loved that!
Today I'm making a recipe from the King Arthur flour folks. So far, so good and I have great expectations for these muffins, too.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
I made "The Baked Brownie" for the upteenth time. (I halve the salt).
Fall into Cooking Featured Recipe: The Baked Brownie and Chocolate Stout Milkshake from Matt Lewis and Renato Poliafito
The Baked Brownie | Brown Eyed Baker
Fall into Cooking Featured Recipe: The Baked Brownie and Chocolate Stout Milkshake from Matt Lewis and Renato Poliafito
The Baked Brownie | Brown Eyed Baker
Addie
Chef Extraordinaire
When I am baking a pie, I brush the bottom crust with a light egg wash and let it air dry in the fridge while I am preparing the filling. Then placing it on the bottom rack gives me a well done bottom crust. The dried egg wash helps prevent it from becoming soggy from the juices of the fruit. In spite of tossing the fruit lightly in flour, there are still juices. Which is a good thing. But they are thickened juices.
CarolPa
Executive Chef
Today I am going to make Lemon Meringue Pies. Maybe DH will make the meringue for me, I hate to make meringue.
