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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

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Latest Activity: on Sunday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist on Thursday. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by Daniel W on December 31, 2014 at 11:13am
Pumpkin molasses spice cake sounds amazing. I love pumpkin. I love molasses. I love cinnamon, ginger, cardamon, clove.
Comment by Daniel W on December 31, 2014 at 10:55am
We are going to have dumplings. My favorite of all foods! And I think I will made an apple pie.

My mom used to eat black eyed peas. My dad ate pickled herring. Both had some sort of New Years significance.
Comment by Bertold Brautigan on December 31, 2014 at 10:27am

I'm attempting a pumpkin molasses spice cake for after the Mel Brown concert tonight.

Comment by Pat on December 31, 2014 at 8:16am

Anyone making anything special for New Year's?

Comment by Randall Smith on December 27, 2014 at 7:16am

On the pecans, it's 1&1/4 cups. I omitted the word "cups".

Comment by Randall Smith on December 26, 2014 at 7:42am

My pecan pie recipe comes from an old Better Homes and Garden cookbook (I think--the cover is long gone!). I tinker with the additives.

3 eggs (2 large will work): beat       Then add and mix                     1 cup light corn syrup (or maple flavored syrup)                           2/3 cup sugar (maybe half of it brown)                                       1/3 cup melted butter or marg.                                                   1 tsp vanilla

Then add and stir in 1 and 1/4 pecans--pieces and wholes wholes are tough to cut when pie is done)..

Here's where I'll add persimmon pulp or apple sauce to give it a little zing--about 1/4 cup stirred in. Bake in pie shell 50' @ 350 degrees (check with knife or toothpick)

My pie crust uses the same ingrediants as Patricia's, but cut by about a third for one single crust pie.  

Delicious!                    

Comment by Idaho Spud on December 25, 2014 at 3:53pm

Good addition Patricia.  I didn't catch that from your original post.

Comment by Idaho Spud on December 25, 2014 at 3:31pm

Thanks Patricia.  I'm saving that recipe and will try it.

Comment by sk8eycat on December 25, 2014 at 12:12pm

Pecans & Persimmons....sounds die-VOON!  Can it be served in a crumb crust, or as a pudding?  I gave up trying to make decent pie crust 40+ years ago, and the frozen crusts are icky.

Recipe, please?  Oh, please????

Comment by Randall Smith on December 25, 2014 at 7:24am

Christmas day. Nothing special to eat--leftover cabbage and bean soup. I did make a pecan/persimmon pie the other day.

 

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