On Sun 22 Jan 2006 11:06:16p, Thus Spake Zarathustra, or was it Chuck?

> On Sun, 22 Jan 2006 11:16:33 -0500, "Dee Randall"
> > wrote:
>
>>Had a piece this morning of yesterday's efforts.
>>Here it is:
>>http://tinypic.com/mc91rd.jpg
>>
>>It was rather moist, not high. I liked the carmel-like glaze that the
>>top became; very tasty.
>>
>>I note that some one recipe posted called for 200 degrees, after a 350
>>start. One was 550? and then 200º. Mine was 400 and then 275. But when
>>I turned off the oven, I put in my new thermometer (on the left side of
>>the oven and not in the center) it registered 325º-350º.
>>
>>I had some German brand (not overly sweetened) blueberry preserves/jam
>>and put a dab of it on my plate after eating half of the slice. I froze
>>a few slices.
>>
>>We liked the taste and consider it not a failure.
>>Dee Dee
>>
> Looking GOOD..
> By the way... as for topping.. I found "Comstock" brand pie
> filling..
> After using google,, it appears to be available world wide..
> http://www.amazon.com/exec/obidos/tg...=1-10/qid=1137
> 996092/ref=sr_1_10/002-3744216-3980812?%5Fencoding=UTF8&n=3580501&s=gourm
> et-food&v=glance Or just google +comstock+blueberry+pie
>
> Yes guys and girls.. I know anything in a can is BAD...
> But I haven't tried to make pie filling yet.. maybe this summer..
> The blueberry is great on NY (plain) cheesecake!
> One can is just right for a 10 inch cake..
> Chuck (in SC)
>

I've used it when I was in a hurry. It's a little bland for my taste, so I
add about a half teaspoon almond extract and a quarter teaspoon of cinnamon
to the cherry filling, and just the cinnamon and a little grated lemon
rind to the bluebery filling. Perks it up.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!