Any Home Bakers Here?

[Aria]

This recipe is very similar to one poste in 2018. https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-19541092

This one has more nutmeg and bakes less time.

I will add it to the index as version 2

Thanks for posting the recipe!

Ron, I posted Sally asked for the recipe. And I always make adjustments in my recipes ha ha. Thank you. You are my GEM.

 

[ronott1]

Ron, I posted Sally asked for the recipe. And I always make adjustments in my recipes ha ha. Thank you. You are my GEM.

I think the extra nutmeg is a winner!

The timing of baking a recipe is so variable too. Ovens are off for temps and etc. I have one recipe that says bake for 40 minutes but it only take about 25 minutes when I make it.

 

[pennyJo1960]

Good morning Home Bakers. We had the first sprinkle of rain.

 

[Aria]

I think the extra nutmeg is a winner!

The timing of baking a recipe is so variable too. Ovens are off for temps and etc. I have one recipe that says bake for 40 minutes but it only take about 25 minutes when I make it.

Ron, I hear you lound and clean. Happens with me too. My oven
is old and I have several timers in locations. ha ha. AND it works,

 

[Sally PB]

Dawn of the first day
72 hours remain

Countdown to Thanksgiving has begun.

Yup, I've started on my list of things I need to do. One of them is go to the store. I'm putting it off until tomorrow because one of my favorite workers there is retiring soon, and she's off on Mondays. I want to stop by and chat a bit.

Wednesday will be very busy. I have a chiropractor appointment and it's an hour away. I try to do all my "in the city" stuff when I go to keep those long trips to a minimum. One of the things I'll do Wednesdays is stop at another location of the store I usually shop at to get the stuff my location doesn't have. Oh, and pick up my new glasses.

Ron, I hear you on the the variableness of oven temps. I have notes on my recipes to tell me to drop the temp 25 degrees, or bake 15 minutes more, or whatever. Hand written notes on recipes are so helpful!

Oh, the GF pie crust recipe I found suggests using a high quality butter, the brand you've mentioned that rhymes with very cold. I think I'll get some of that too.

 

[pennyJo1960]

You know I use bought crust usually stick with the Pillsbury brand.
My guilt but heck never fail me.

 

[BullChick]

View attachment 3328992

Is this recipe in the index???

I have no idea. I think so though.

 

[ronott1]

Yup, I've started on my list of things I need to do. One of them is go to the store. I'm putting it off until tomorrow because one of my favorite workers there is retiring soon, and she's off on Mondays. I want to stop by and chat a bit.

Wednesday will be very busy. I have a chiropractor appointment and it's an hour away. I try to do all my "in the city" stuff when I go to keep those long trips to a minimum. One of the things I'll do Wednesdays is stop at another location of the store I usually shop at to get the stuff my location doesn't have. Oh, and pick up my new glasses.

Ron, I hear you on the the variableness of oven temps. I have notes on my recipes to tell me to drop the temp 25 degrees, or bake 15 minutes more, or whatever. Hand written notes on recipes are so helpful!

Oh, the GF pie crust recipe I found suggests using a high quality butter, the brand you've mentioned that rhymes with very cold. I think I'll get some of that too.

I will start the Thanks giving cooking on Wednesday.

Luckily I can edit pdfs since I have Acrobat pro-- Most of my recipes are on Drop Box.

 

[Ladies-Eight]

For myself, I'd do a no crust pie. DH insists that the crust is an integral part of the enjoyment of lemon meringue pie. I make one or two of those a year for him, as it's his favorite.

Pie crust, to me, has nothing to recommend itself! No real flavor, a pain to make, and definitely not a healthy thing to eat. What's the point?

I feel the same way about the crust.

 

[cavemanrich]

I have no idea. I think so though.

Thanks found it. Aria posted it in post #18,150