|
Post by Two Tales on Feb 6, 2007 5:28:17 GMT 12.75
I just aint sure I'm up to attempting a pie right now...aint got the time to push let alone pull something like that off...Girly Girl has been on a baking kick the last couple of weeks...working out no wheat-no glutin recipes for one or two done up in one of them mini DOs (5 inchers) so far so good...maybe we can figure out a way to make them in minature...she does have a set of very small pie tins...they need some work to get the bottoms and sides bumpped back into shape..I'll talk to her about it this evening and see what she says... Paws, you just reminded me of some thing we used to do when I was a kid...My Auntie May (not really an aunt just a part of the family) we would go to here house on a Sunday afternoon and have what she called "oven fried cackle bird" we called them mini chickens...she had a yard full of them li'l banty birds running all over the place....cooking them was the easy part... catching the li'l buggers was the chore ...I don't have her recipe nor do I think anyone alive today has it...but I do remember it as some of the best chicken I ever ate...
|
|
|
Post by Paws on Feb 7, 2007 15:30:40 GMT 12.75
I'm trying to get my hands on recipes from my Grandparents and Great Grandparents. Grandma Slater could cook up anything in the world. Her most outstanding dishes I remember were chicken, turkey, turkey dressing, potato salad, mashed potatoes, and pinto beans. Grandma Foreman's was white bread, fried bread, green beans, hog head cheese, and Breakfast! Grandma Slater was an excellent baker too; especially her hot rolls , cakes and pies. Grandma Foreman never met a confection that would cooperate with her. Tell those young people to get those recipes written down before it is too late cause in thirty years when they get the cravin' won't narry nothin' but that 'membered cookin' fix it!
|
|
|
Post by Mars on Feb 11, 2007 7:54:12 GMT 12.75
Well I'm a fixin to get started on the apple pies and a cherry pie at the request of my oldest.
Recipe? Naw but here's the ingredients;
Red Delicious and Granny Smith apples Watkins double strength vanilla Splenda white and brown sugar for baking McCormick cinnamon Crisco butter flavored lard White Lilly flour SunMaid raisins and golden raisins OceanSpray Cranberry raisins,cherry flavored Libbys Pineapple chunks Borden low fat sweetened condensed milk Diamond walnuts Knox gelatine milk bananas
I'm going to try the Betty Crocker pie crust mix and see if we like it or not. If not I'll make my own crust from scratch.
|
|
|
Post by Paws on Feb 11, 2007 8:08:08 GMT 12.75
Mars toss out the Crisco and replace it with pure lard and butter. Crisco contains "trans fats" which is believed to be the culprit in raising bad cholesterol and lowering good cholersterol. For total fat content I suggest a ratio of 2/3 lard and 1/3 butter . Also check the label on your condensed milk and see what was used as a sweetener. If it is HFCS or High Fructose Corn Syrup toss it and get one that is sweetened with pure sugar or make your own by using evaporated milk sweetened with sugar or even Splenda. HFCS interferes with two enzymes produced by the stomach which tell you when you are hungry and when you are full. Apparently the HFCS turns off the "I'm" full enzyme and at the same time turns on the "I'm hungry " enzyme causing one to desire more food. Notice that the Fast Food Industries has taken notice of HFCS and transfats and is beginning to alter their menus and ingredients. You got to be aware though cause they are used in everything. Last night Frank was telling me he had bought some soda made in Mexico and it tasted like fresh fruit. Mexico is the only nation in the world that still sweetens soda with cane or beet sugar. Everyone else uses HFCS. There is a distinct taste difference!
|
|
|
Post by Mars on Feb 11, 2007 12:41:41 GMT 12.75
|
|
|
Post by Mars on Feb 11, 2007 13:54:09 GMT 12.75
The end; To serve;
|
|
|
Post by Paws on Feb 11, 2007 14:27:45 GMT 12.75
|
|
|
Post by Toby Benoit on Feb 11, 2007 15:10:35 GMT 12.75
Ooooh Mars! What beauties!!!!! I don't know which one I'd wanna slice into first!
|
|
|
Post by Mars on Feb 11, 2007 15:31:07 GMT 12.75
I made 4 pies today. 2 apple, 1 cherry and one with apples+ the two kinds of raisins+ banana+pineapple and coconut.
The Betty Crocker pie mix worked great and was simple. I tried the Jiffy mix and did not like it at all.
|
|
|
Post by Paws on Feb 12, 2007 3:57:22 GMT 12.75
Ooooh Mars! What beauties!!!!! I don't know which one I'd wanna slice into first! Slice??[/size] You crazy man? You don't slice them pies you just stuff them in your face! ;D Now Mars if you don't have a recipe how about giving proportions, measurements, baking temperatures and time please?
|
|
|
Post by OLKoot on Feb 12, 2007 5:25:35 GMT 12.75
Heck Mars, dont listen to them, just UPS next day air to here!!! ;D
|
|
|
Post by Mars on Feb 12, 2007 8:35:15 GMT 12.75
Proportions, hhhmmm, let's see;
3 cups white splenda 2 cups brown splenda roughly 2 teaspoons vanilla 1/4 cup condensed milk and enough sliced apples, mine are half red delicious and half granny smith, to make the two pies. My mixing bowl holds just enough to make the 2 pies so I don't count apples.
The other apple pie had 2/3 of a banana sliced into it, about a cup of both types of raisins(total), about 1/4 cup coconut, 1/4 cup pineapple and just a handful of the cranraisins. I think this one came out the best tasting!
The cherry pie was a cheater for my oldest daughter so I just used canned filling and added a handful of the cranraisins.
I sprinkled the 3 apple pies with a pack of the gelatine to help thicken them up.
Baked at 375' for one hour or so as I go by color not time.
|
|
|
Post by Paws on Feb 12, 2007 8:47:17 GMT 12.75
The five cups Splenda, was that for all three pies? The gelatin is a great idea to take care of the juice from the Delicious apples and hold a deep dish pie nice and high; good chemistry Mars!
|
|
|
Post by Mars on Feb 12, 2007 8:56:13 GMT 12.75
5 cups = 2 pies
Having never worked with Splenda I overkilled with it though not by much going by taste.
Can't send a pie to anybody. They have been pretty much devoured.
|
|
|
Post by Two Tales on Feb 13, 2007 4:50:01 GMT 12.75
Never used a Creamic Pie plate in a DO..should work though seeing as how glass ones do...just want to be real carefuul of the temps....the other thing would be to make sure you have one of them lifty thingies made for lifting out pie plates...I about distroyed my cherry pie I did 2 weekends ago ....it all got eat but it wasn't as pretty for the presentation as I would have liked
|
|
|
Post by Paws on Feb 13, 2007 9:14:49 GMT 12.75
There is a boy over on IDOS who does his pies and cakes right in the over and puts strips of parchment paper under them to pull them out. Then when he gets them out he displays them sitting in the lid of the oven. I guess the technique wins a lot of contests for him just because of the display. Me, I figure if my great great grandma had a pie tin that she would have used it to bake her pie in the Dutch oven so then it could be cooling while she cooked something else in that oven!
|
|
|
Post by Two Tales on Feb 20, 2007 20:41:32 GMT 12.75
Yup, that's the way I figured it also...I've seen folks try the parchment paper thing and generally without much luck bringing the pies up and out of the DO in pristine condition
|
|
|
Post by Paws on Feb 21, 2007 3:41:10 GMT 12.75
You know it really does make sense too! If thee old timers baked the pies in the Dutch without a tin they would either have to (1) eat it as soon as it was done out of the oven while it was way too hot to eat. (2) Let it cool and eat it later thereby spoiling the oven with sticky and preventing it from being used for other purposes. (3) Dig the pie out of the Dutch destroying its appearance. Which of course is no big deal but... Hey, maybe that's how cobblers were invented! I think quite most likely that pies were baked in tins. They were much lighter than aditional ovens and would allow the pie to be cooled/kept/stored in a container while the Dutch was used for other purposes. Breacds and biscuits were most likely baked directly in the Dutch since they didn't pose such a sticky problem and could be stored easily in cloth sacks. Most likely the baking I'll bet was done finished by first light and the Dutch in use for breakfast biscuits. ;D
|
|
|
Post by Paws on Feb 28, 2007 8:28:28 GMT 12.75
While we are on that subject, do you guys use trivets in your ovens when you do breads, biscuits or roles? What about your other baked products? Do you use tins or pans on trivets? I never have but I'm thinking it might just be a good idea. I saw on the Chuck Wagon Cook Off at Ruidoso that they were using horse shoes under pie tins for their bread and pies.
|
|
|
Post by OLKoot on Feb 28, 2007 12:51:28 GMT 12.75
I dont use anything like that.....Several years ago, I bought a pizza making stone (Just for pizza)which is flat, about 3/4 of an inch deep.and almost the width and lengh of my oven.....I though that was all it was used for,but one day I watched some cooking show and they had one in use as an all purpose base ......When left to heat properly, it distributes a solid heating surface thruout the baking process .....
|
|