Recent content by astro

I put a pumpkin pie in the oven only to discover the can of pumpkin sitting on the counter! I quickly removed the pie from oven and gently stirred in the pumpkin. It came out fine. That was when I wasn't an old f*rt, too!

I, too, make it a point to compliment parents for their children's good behavior in restaurants. I abhor unruly children running about and just generally being obnoxious. I remember when my youngest was about 3 1/2 and we were at a very nice restaurant on Christmas day. As we entered the...

Who does the food shopping Wow! I love this question, simply because it has changed so much since I retired. When I was working I couldn't drag my husband kicking and screaming to the grocery store. Now that we're both retired he is the big expert on prices and best deals. He actually has a...

No, I use the canned, but will give the homemade a try. I used to buy those 6-8 oz. yogurts with fruit, but now I use the non-fat and add my own slightly crushe fruit and sweeten with Splenda. I also add a little Coolwhip just to take the "edge" off the yogurt.

This is, indeed, an excellent recipe, Merstarr. I've been making it for many moons, but never used yogurt in place of sour cream. Thanks for the tip!

I'm a vegan :roll:

Thanks, Kansas Girl. I can use all but the potato bread. Her problem is whole wheat not gluten. Where do I get that gum? Health food store? :roll:

Thank you, Michael! :D

I have guests coming in 2 weeks, and the wife cannot tolerate wheat. Does anyone have any recipes using perhaps rice flour or other ingredients other than wheat for breads?

I'm with wasabi--leaving overnight saves lots of time, so who cares how it works, lol! :lol:

First of all you must never use a mixer when making pie crust. Second, the weather plays a big part just as in candy. The water-and it must be ice-cold-is not an exact measurement, as flour tends to "grab" more water on a dry day as opposed to a humid day. It is a tricky proposition that's...

Well. the one that is the best I'm keeping secret for now, but the one that got me into a national contest is the luckiest! :lol:

Gawd! How I remember eating that stuff and actually liking it!! My grandmother was the cook in our 3 generational family(my mother worked-unheard of in the late 40's-50's). I remember Granny dipping slices of Spam in egg then in flour and frying it in our black iron skillet. Not a bad meal...

I just love Gorgonzola, but cholestoral says stay away! :evil: :cry: