I don't either, I just don't know how to ship live birds. LOL
Fuzzy's Farm
- Thread starter fuzzybutt love
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Me either but I will learn
Well you are very generous. Thanks
- Thread starter
- #234
I'm going with choc chip here, because i like choc and there is the maran's chocolate egg, so that makes it so, right? lol
My grandma like to make "strawberry stuff" which was esentially a big tub of cool whip, a big box of strawberry jello powder, mixed. Then you add a small can of drained crushed pineapple, a small tub of cottage cheese, and a small bag of marshmallows.
Cottage cheese sounds odd, but i've never met anyone who knew it was in there until i said so. Even folks who said it'd be terrible, then i let them know the secret 
Cheapest would be the strawberry "shortcake" i make, which is a rich cake i make in the skillet and top with strawberries (Or you could use canned pie filling) The cake is almost exactly like the little angel food looking individual cakes sold by the strawberries. you need 6 eggs, flour, sugar, baking powder, vanilla. Don't even need to bust out the mixer for this one, just put it into the bowl and stir.
baked at 350 for half an hour.- Thread starter
- #235
OK, along the cooking topic line.............
The last pumpkin pie i made i used the french crust recipe i gave the other day; (Been a year since i worked with that recipe)
No you don't have to flour the counter, rolls like a dream. Seriously, if you can roll play-do! Rolls beautifully and came off the counter with ease. That crust would be excellent for a 2 crust pie, it has a high fat ratio and should do well with the steam. It's very nearly the same recipe i use for my fruit pie crusts, and they are super! Did ok for the bottom of the pumpkin pie, but it was done on the rim at 45 min, and by the time the hour was up i thought the edge was overdone. If you use this one for a one crust pie use tin foil on the edge!
I'm going with the version i gave second, for the pumpkin though, it has a higher water content and the edge should handle the long cook time better.
The last pumpkin pie i made i used the french crust recipe i gave the other day; (Been a year since i worked with that recipe)
No you don't have to flour the counter, rolls like a dream. Seriously, if you can roll play-do! Rolls beautifully and came off the counter with ease. That crust would be excellent for a 2 crust pie, it has a high fat ratio and should do well with the steam. It's very nearly the same recipe i use for my fruit pie crusts, and they are super! Did ok for the bottom of the pumpkin pie, but it was done on the rim at 45 min, and by the time the hour was up i thought the edge was overdone. If you use this one for a one crust pie use tin foil on the edge!
I'm going with the version i gave second, for the pumpkin though, it has a higher water content and the edge should handle the long cook time better.
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- Thread starter
- #236
Just in case you don't want to backsearch................cause no one should ever suffer a frozen crust............lol
It's not THE recipe i use, but an easy one for crust.
Uses the french method of kneading, so has to be rested.
1 1/2 c flour pinch in with fingertips
1 stick (8 Tb) butter
1/4 ts salt mix and stir into the crumbs.
1/4 c. water knead a few times until it holds together
rest at least half an hour.
*Another version uses only 5 Tb of butter, but increases the water to 4-6 Tb.
The beauty of using the french vs. the american way is that since the crust's gluten is activated, you can roll it really thin! Resting it at least half an hour or more ensures it's not tough. It won't fall apart on you when you try to pick it off the counter! You don't have to flour the counter before rolling. To get it off the counter i hold one edge against the rolling pin and roll the crust up with the around the rolling pin, hold gently and unroll over the pie pan. Or skillet, in my case. EASE in and do edges.
I bake my pies at 350 until the tops are golden, or for a pumpkin until a knife comes out clean
It's not THE recipe i use, but an easy one for crust.
Uses the french method of kneading, so has to be rested.
1 1/2 c flour pinch in with fingertips
1 stick (8 Tb) butter
1/4 ts salt mix and stir into the crumbs.
1/4 c. water knead a few times until it holds together
rest at least half an hour.
*Another version uses only 5 Tb of butter, but increases the water to 4-6 Tb.
The beauty of using the french vs. the american way is that since the crust's gluten is activated, you can roll it really thin! Resting it at least half an hour or more ensures it's not tough. It won't fall apart on you when you try to pick it off the counter! You don't have to flour the counter before rolling. To get it off the counter i hold one edge against the rolling pin and roll the crust up with the around the rolling pin, hold gently and unroll over the pie pan. Or skillet, in my case. EASE in and do edges.
I bake my pies at 350 until the tops are golden, or for a pumpkin until a knife comes out clean
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Might have to try this im not really good at crusts
- Thread starter
- #238
As long as you use real, unsalted butter you can't fail! The only fail i have ever had was when showing DH's stepsister how. I ASKED if she had butter, she said yes, but when i got there she had margarine...............NOT the same! It ended up rubbery. 
Another advantage of kneading is that the butter in the dough ends up "sheeting" which translates into flakey layers.. I knead mine at least 10 times, then rest at least half an hour. Overnight for fruit pies; i cover it with the mixing bowl on the counter. Makes it extra tender.
NOTHING like the usual recipies, cold blah blah blah. I searched this one up one day when pondering what the amish did for pie without a fridge.
Another advantage of kneading is that the butter in the dough ends up "sheeting" which translates into flakey layers..
I knead mine at least 10 times, then rest at least half an hour. Overnight for fruit pies; i cover it with the mixing bowl on the counter. Makes it extra tender. NOTHING like the usual recipies, cold blah blah blah. I searched this one up one day when pondering what the amish did for pie without a fridge.
Ill definitely save that and maybe try it with thanksgiving dinner if not before lol i like pie
SILVER-
You are going to make Uggos!
That is exactly the ingredients! Brown Turken plus White Silkies.. i have pictures and pictures of that combos- offspring. Click the link in my signature.
YAY another Uggo breeder continues the quest to take over the world!!!!!
Thanks for the recipes everyone- Fuzzy, I am thinking strawberry stuff for home one of these nights!
You are going to make Uggos!
That is exactly the ingredients! Brown Turken plus White Silkies.. i have pictures and pictures of that combos- offspring. Click the link in my signature.
YAY another Uggo breeder continues the quest to take over the world!!!!!
Thanks for the recipes everyone- Fuzzy, I am thinking strawberry stuff for home one of these nights!
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