James Silverton wrote:
> Rusty wrote on Tue, 07 Jul 2009 10:53:06 -0400:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>> rec.food.recipes. It sounds like a weirdly colored mistake
>>> unless it is justified but r.f.recipes does not take
>>> comments. I wonder if anyone has any ideas about such a
>>> thing?
>>>
>> It's a wonderful combination. I use it in a peach-blueberry
>> kuchen. The blueberries do not burst and color the peaches. I
>> also use it in a fresh tart where the fruits are not cooked
>> but just glazed. Try it - you will like it.
>
> Basically, that's what I was trying to find out about originally. I
> think a *tested* recipe deserves comments by the poster on taste and
> appearance. Unless a recipe has been requested, I don't appreciate
> untested ones copied from other sources.
>
Huh? My comments, unless the comments were stripped, should have
been more than a clue that this recipe was NOT untested. I'll
look again to see whether that was stripped. That practice ticks
me off so much, that I would be very inclined NOT to post there
again, if that was the case. This is a recipe I have made many
times. I didn't remember EXACTLY how the filling looked, but I
didn't think it looked nasty.

I did have a solution for you, but now you are just being nasty,
so I think I will keep it for myself. That will teach me once
again NOT to even bother posting a TNT recipe that I think is very
good. Geesh.

--
Jean B.

PeterL wrote:
> "Jean B." > wrote in :
>
>> PeterL wrote:
>
>>>
>>> But...... check out her story on an Aussie Pumpkin Pie ;-)
>>>
>>> http://www.piechef.com/stories/pumpkin_downunder.html
>>>
>>>
>>>
>> Not exactly what one expects when one hears "pumpkin pie"! One
>> (sweet) version I want to try involves slices of pumpkin.
>>
>
>
> I tried your (US) Pumpkin Pie when I was living over there. Our pumpkins are
> sweet enough as it is, without adding extra sweetness and topping off with
> nutmeg and marshmallows!!
>
> Now........ Pumpkin Scones are a different kettle of fish!!
>
>
Most pumpkin pies do NOT involve marshmallows, thank goodness.

--
Jean B.

Gloria P wrote:
> Goomba wrote:
>> Jean B. wrote:
>>
>>> I haven't tried peach-cranberry pie, but I do like adding cranberries
>>> to apple pies.
>>>
>> I do too! It makes for a very pretty pie, doesn't it?
>
>
> Fresh cranberries or dried? The fresh are awfully tart.
>
> gloria p

I always use tart ones for such things, because I like things on
the tart side. Of course, if you don't you could try the dried ones.

--
Jean B.

Jean B. wrote:
> James Silverton wrote:
>> Rusty wrote on Tue, 07 Jul 2009 10:53:06 -0400:
>>
>>> James Silverton wrote:
>>>> Hello All!
>>>>
>>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>>> rec.food.recipes. It sounds like a weirdly colored mistake
>>>> unless it is justified but r.f.recipes does not take
>>>> comments. I wonder if anyone has any ideas about such a
>>>> thing?
>>>>
>>> It's a wonderful combination. I use it in a peach-blueberry
>>> kuchen. The blueberries do not burst and color the peaches. I
>>> also use it in a fresh tart where the fruits are not cooked
>>> but just glazed. Try it - you will like it.
>>
>> Basically, that's what I was trying to find out about originally. I
>> think a *tested* recipe deserves comments by the poster on taste and
>> appearance. Unless a recipe has been requested, I don't appreciate
>> untested ones copied from other sources.
>>
> Huh? My comments, unless the comments were stripped, should have been
> more than a clue that this recipe was NOT untested. I'll look again to
> see whether that was stripped. That practice ticks me off so much, that
> I would be very inclined NOT to post there again, if that was the case.
> This is a recipe I have made many times. I didn't remember EXACTLY how
> the filling looked, but I didn't think it looked nasty.
>
> I did have a solution for you, but now you are just being nasty, so I
> think I will keep it for myself. That will teach me once again NOT to
> even bother posting a TNT recipe that I think is very good. Geesh.
>
PS Now I see that my comments WERE edited out. I will never post
there again. I will also write to the moderator to express my
extreme displeasure. Still, James, my subsequent comments here
should have been enough to tell you by the time you made further
comment, that this was not an untried recipe.

--
Jean B.

"Jean B." > wrote in
:

> PeterL wrote:

>>
>> I tried your (US) Pumpkin Pie when I was living over there. Our
>> pumpkins are sweet enough as it is, without adding extra sweetness and
>> topping off with nutmeg and marshmallows!!
>>
>> Now........ Pumpkin Scones are a different kettle of fish!!
>>
>>
> Most pumpkin pies do NOT involve marshmallows, thank goodness.
>


Must just be the x-pat Yanks over here. *** couple (both lawyers IIRC),
celebrating July 4th on the Food Lovers Guide to Australia about 4 years
ago...... made a *huge pumpkin pie (in a square dish) and then covered it
with marshmallows and melted them.

Instant ICK!!!



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:
> "Jean B." > wrote in
> :
>
>> PeterL wrote:
>
>>> I tried your (US) Pumpkin Pie when I was living over there. Our
>>> pumpkins are sweet enough as it is, without adding extra sweetness and
>>> topping off with nutmeg and marshmallows!!
>>>
>>> Now........ Pumpkin Scones are a different kettle of fish!!
>>>
>>>
>> Most pumpkin pies do NOT involve marshmallows, thank goodness.
>>
>
>
> Must just be the x-pat Yanks over here. *** couple (both lawyers IIRC),
> celebrating July 4th on the Food Lovers Guide to Australia about 4 years
> ago...... made a *huge pumpkin pie (in a square dish) and then covered it
> with marshmallows and melted them.
>
> Instant ICK!!!
>
There are a bunch of winter squash recipes that include
marshmallows, which tend to grace people's tables on Thanksgiving
and Christmas. They are served as a side dish. (I am just as
happy my family didn't do that. Besides, I think our lovely
pumpkin chiffon pie dessert is enough pumpkin.)

--
Jean B.

"Jean B." > wrote in news:7bkbbgF23on6lU3
@mid.individual.net:

> PeterL wrote:
>> "Jean B." > wrote in
>> :
>>
>>> PeterL wrote:
>>
>>>> I tried your (US) Pumpkin Pie when I was living over there. Our
>>>> pumpkins are sweet enough as it is, without adding extra sweetness
and
>>>> topping off with nutmeg and marshmallows!!
>>>>
>>>> Now........ Pumpkin Scones are a different kettle of fish!!
>>>>
>>>>
>>> Most pumpkin pies do NOT involve marshmallows, thank goodness.
>>>
>>
>>
>> Must just be the x-pat Yanks over here. *** couple (both lawyers IIRC),
>> celebrating July 4th on the Food Lovers Guide to Australia about 4
years
>> ago...... made a *huge pumpkin pie (in a square dish) and then covered
it
>> with marshmallows and melted them.
>>
>> Instant ICK!!!
>>
> There are a bunch of winter squash recipes that include
> marshmallows, which tend to grace people's tables on Thanksgiving
> and Christmas. They are served as a side dish. (I am just as
> happy my family didn't do that. Besides, I think our lovely
> pumpkin chiffon pie dessert is enough pumpkin.)
>


Is your recipe similar to this......

http://www.gourmetsleuth.com/recipe_...chiffonpie.htm


Talking about Pumpkin Pie (dessert) has given me the idea to make one
soon, as it's something that is *completely* off the radar for most
Queenslanders..... it should create a bit of a stir at our next
'gathering' :-)


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:
> "Jean B." > wrote in news:7bkbbgF23on6lU3
> @mid.individual.net:
>
>> PeterL wrote:
>>> "Jean B." > wrote in
>>> :
>>>
>>>> PeterL wrote:
>>>>> I tried your (US) Pumpkin Pie when I was living over there. Our
>>>>> pumpkins are sweet enough as it is, without adding extra sweetness
> and
>>>>> topping off with nutmeg and marshmallows!!
>>>>>
>>>>> Now........ Pumpkin Scones are a different kettle of fish!!
>>>>>
>>>>>
>>>> Most pumpkin pies do NOT involve marshmallows, thank goodness.
>>>>
>>>
>>> Must just be the x-pat Yanks over here. *** couple (both lawyers IIRC),
>>> celebrating July 4th on the Food Lovers Guide to Australia about 4
> years
>>> ago...... made a *huge pumpkin pie (in a square dish) and then covered
> it
>>> with marshmallows and melted them.
>>>
>>> Instant ICK!!!
>>>
>> There are a bunch of winter squash recipes that include
>> marshmallows, which tend to grace people's tables on Thanksgiving
>> and Christmas. They are served as a side dish. (I am just as
>> happy my family didn't do that. Besides, I think our lovely
>> pumpkin chiffon pie dessert is enough pumpkin.)
>>
>
>
> Is your recipe similar to this......
>
> http://www.gourmetsleuth.com/recipe_...chiffonpie.htm

Yes, very similar. The inclusion of brown sugar is different (and
may be better), and the amounts of the spices are also different.
We always use a graham cracker crust (and don't just use those
fine prepackaged crumbs--at least some need to be crushed by hand,
because the coarseness adds something) that has additional
cinnamon in it.
>
>
> Talking about Pumpkin Pie (dessert) has given me the idea to make one
> soon, as it's something that is *completely* off the radar for most
> Queenslanders..... it should create a bit of a stir at our next
> 'gathering' :-)
>
>

I will post my whole recipe again if you want it, but I am about
to go out for the day.

--
Jean B.

"Jean B." > wrote in :

> PeterL wrote:
>> "Jean B." > wrote in news:7bkbbgF23on6lU3

>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>> soon, as it's something that is *completely* off the radar for most
>> Queenslanders..... it should create a bit of a stir at our next
>> 'gathering' :-)
>>
>>
>
> I will post my whole recipe again if you want it, but I am about
> to go out for the day.
>


If you've got it on hand that would be great..... otherwise just point me to
whatever thread it was and I'll go take a (Google) looksee.


I've got a week tomorrow (Sat) till the next 'gathering', so I've got a few
days up my sleeve. Got a full on 2 day course next weekend, and after we
finish Sunday, it's back to my place for a wine and cheese tasting...... with
Pumpkin Chiffon Pie for dessert.



Don't think I'll be that busy for the next 4-5 days anyways.... we've got
rain forecast for awhile.



Hold the post!!!!

Got off my lazy ass and did a quick search of rfc....... is this the one
you're talking about???



Newsgroups: rec.food.cooking
From: jb >
Date: 1998/10/09
Subject: Your favorite Pumpkin Pie, please


Young wrote:
> I know it's un-American, but I don't like pumpkin pie. My
> ex-mother-in-law did make the only pumpkin pie I liked. I don't
> have the recipe, but it was called 'pumpkin chiffon pie'. Maybe
> someone has that recipe.

> nancy

Yes, there are definitely two camps when it comes to pumpkin pie. This
version is obviously MUCH lighter.... Jean B.

Grandma Sloman's Pumpkin Chiffon Pie (10")

This is variously referred to as "the Cadillac of pies" or just "THE
pie." It is the pie I (b. 1950) was brought up with, and it was rare,
until recent years, to see recipes for pumpkin chiffon pies. It was
(and is) mandatory in our family on all fall and winter holidays (though
I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it!
Jean B.

3 eggs, separated
1 cup sugar, divided
1 can "One Pie" pumpkin (used to be 16 oz, now generally less, but
either is okay)
1/2 cup milk (evaporated is okay)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
1/4 cup cold water
graham cracker crust (see below)

To slightly beaten egg yolks, add 1/2 cup sugar (see comment below),
pumpkin, milk, spices, and salt. Cook, stirring, in a double boiler
over boiling water til thickened. Add the gelatin, which has been
softened in the water. Mix thoroughly and cool in refrigerator. When
it begins to thicken, stir in the remaining 1/2 cup sugar. Then fold in
the stiffly beaten egg whites. (Well, I probably stir ca 1/4 cup sugar
into the pumpkin mixture and beat the rest with the whites so they'll be
more stable.) Pour into graham cracker crust and chill til firm. Serve
topped with very lightly sweetened whipped cream (I think using
confectioner's sugar makes this more stable) and candied ginger (cut in
ca 1/8-1/4" dice). Jean B. via RFC

Graham Cracker Crust (gotta make this low-fat...but it's soooo good...)

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
1 1/2 tsp cinnamon

Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 minutes
at 300 degrees F. Cool. Jean B. via RFC




--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:

>
> Talking about Pumpkin Pie (dessert) has given me the idea to make one
> soon, as it's something that is *completely* off the radar for most
> Queenslanders..... it should create a bit of a stir at our next
> 'gathering' :-)
>
>


The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it shouldn't
be a major taste shock to anyone.

gloria p

Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:

>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>> soon, as it's something that is *completely* off the
>> radar for most Queenslanders..... it should create a bit of a
>> stir at our next 'gathering' :-)
>>
> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
> shouldn't be a major taste shock to anyone.

Let me admit that I don't like pumpkin pies because they invariably seem
to taste of turpentine to me :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably seem
> to taste of turpentine to me :-)
>


Do you suppose it's the nutmeg flavor? DO you like it in other things?

gloria p

Gloria wrote on Thu, 09 Jul 2009 12:27:11 -0600:

> James Silverton wrote:
>> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>>
>>>> Talking about Pumpkin Pie (dessert) has given me the idea
>>>> to make one soon, as it's something that is *completely*
>>>> off the radar for most Queenslanders..... it should create a bit of
>>>> a stir at our next 'gathering' :-)
>>>>
>>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>>> shouldn't be a major taste shock to anyone.
>>
>> Let me admit that I don't like pumpkin pies because they
>> invariably seem to taste of turpentine to me :-)
>>
> Do you suppose it's the nutmeg flavor? DO you like it in
> other things?

I thought I liked nutmeg and I certainly use it in baked apples without
tasting turpentine. It's not just a one-off thing. I usually try pumpkin
pie every Thanksgiving and I won't admit how long I've been doing that!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Gloria P wrote:
> PeterL wrote:
>
>>
>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>> soon, as it's something that is *completely* off the radar for most
>> Queenslanders..... it should create a bit of a stir at our next
>> 'gathering' :-)
>>
>>
>
>
> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it shouldn't
> be a major taste shock to anyone.
>
> gloria p

When my daughter was little - 14 months old, she must have been - we
went to Thanksgiving dinner at my in-laws' house. I'd asked my MIL to
refrain from feeding my daughter cookies so she snipped at me when she
saw me offering her bites of pumpkin pie later. I told her it wasn't a
question of not giving her sweets, that it was that little bellies only
held so much and what they ate should have some value to it and pumpkin
pie had yellow vegetable, milk and egg in addition to the sugar.

And since I knew what the real issue was, I handed her the plate and
spoon, parked the baby on her lap and let her have at it.

Problem solved.

James Silverton wrote:
> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make
>>> one soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably
> seem to taste of turpentine to me :-)

Most of the time I make sweet potato pies. When my children were
little, they thought they were eating pumpkin pies and they did not know
the difference until they were about 10 yrs old. I like sweet potato
pies better than pumpkin.


Becca

Gloria P > wrote in news:7bmn3sF24c2nqU2
@mid.individual.net:

> PeterL wrote:
>
>>
>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>> soon, as it's something that is *completely* off the radar for most
>> Queenslanders..... it should create a bit of a stir at our next
>> 'gathering' :-)
>>
>>
>
>
> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it shouldn't
> be a major taste shock to anyone.
>


Trust me...... here in Queensland, the home of roast pumpkin, and at a push,
pumpkin scones, having a sweet Pumpkin Pie for dessert is right off the
radar!!



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"James Silverton" > wrote in news:yNp5m.235
:

> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably seem
> to taste of turpentine to me :-)
>


Could it be the way it's cooked?


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:
> "Jean B." > wrote in :
>
>> PeterL wrote:
>>> "Jean B." > wrote in news:7bkbbgF23on6lU3
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the radar for most
>>> Queenslanders..... it should create a bit of a stir at our next
>>> 'gathering' :-)
>>>
>>>
>> I will post my whole recipe again if you want it, but I am about
>> to go out for the day.
>>
>
>
> If you've got it on hand that would be great..... otherwise just point me to
> whatever thread it was and I'll go take a (Google) looksee.
>
>
> I've got a week tomorrow (Sat) till the next 'gathering', so I've got a few
> days up my sleeve. Got a full on 2 day course next weekend, and after we
> finish Sunday, it's back to my place for a wine and cheese tasting...... with
> Pumpkin Chiffon Pie for dessert.
>
>
>
> Don't think I'll be that busy for the next 4-5 days anyways.... we've got
> rain forecast for awhile.
>
>
>
> Hold the post!!!!
>
> Got off my lazy ass and did a quick search of rfc....... is this the one
> you're talking about???
>
>
>
> Newsgroups: rec.food.cooking
> From: jb >
> Date: 1998/10/09
> Subject: Your favorite Pumpkin Pie, please
>
>
> Young wrote:
>> I know it's un-American, but I don't like pumpkin pie. My
>> ex-mother-in-law did make the only pumpkin pie I liked. I don't
>> have the recipe, but it was called 'pumpkin chiffon pie'. Maybe
>> someone has that recipe.
>
>> nancy
>
> Yes, there are definitely two camps when it comes to pumpkin pie. This
> version is obviously MUCH lighter.... Jean B.
>
> Grandma Sloman's Pumpkin Chiffon Pie (10")
>
> This is variously referred to as "the Cadillac of pies" or just "THE
> pie." It is the pie I (b. 1950) was brought up with, and it was rare,
> until recent years, to see recipes for pumpkin chiffon pies. It was
> (and is) mandatory in our family on all fall and winter holidays (though
> I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it!
> Jean B.
>
> 3 eggs, separated
> 1 cup sugar, divided
> 1 can "One Pie" pumpkin (used to be 16 oz, now generally less, but
> either is okay)
> 1/2 cup milk (evaporated is okay)
> 1/2 tsp ginger
> 1/2 tsp nutmeg
> 1/2 tsp cinnamon
> 1/2 tsp salt
> 1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
> 1/4 cup cold water
> graham cracker crust (see below)
>
> To slightly beaten egg yolks, add 1/2 cup sugar (see comment below),
> pumpkin, milk, spices, and salt. Cook, stirring, in a double boiler
> over boiling water til thickened. Add the gelatin, which has been
> softened in the water. Mix thoroughly and cool in refrigerator. When
> it begins to thicken, stir in the remaining 1/2 cup sugar. Then fold in
> the stiffly beaten egg whites. (Well, I probably stir ca 1/4 cup sugar
> into the pumpkin mixture and beat the rest with the whites so they'll be
> more stable.) Pour into graham cracker crust and chill til firm. Serve
> topped with very lightly sweetened whipped cream (I think using
> confectioner's sugar makes this more stable) and candied ginger (cut in
> ca 1/8-1/4" dice). Jean B. via RFC
>
> Graham Cracker Crust (gotta make this low-fat...but it's soooo good...)
>
> 2 cups graham cracker crumbs
> 1/2 cup melted butter
> 1/2 cup sugar
> 1 1/2 tsp cinnamon
>
> Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 minutes
> at 300 degrees F. Cool. Jean B. via RFC
>
Yes.

--
Jean B.

Becca wrote:
> James Silverton wrote:
>> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>>
>>>> Talking about Pumpkin Pie (dessert) has given me the idea to make
>>>> one soon, as it's something that is *completely* off the
>>>> radar for most Queenslanders..... it should create a bit of a
>>>> stir at our next 'gathering' :-)
>>>>
>>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>>> shouldn't be a major taste shock to anyone.
>>
>> Let me admit that I don't like pumpkin pies because they invariably
>> seem to taste of turpentine to me :-)
>
> Most of the time I make sweet potato pies. When my children were
> little, they thought they were eating pumpkin pies and they did not know
> the difference until they were about 10 yrs old. I like sweet potato
> pies better than pumpkin.
>
>
> Becca

I recently (within the last couple of years or so) read a tip
about adding a bit of sweet potato to pumpkin pie mixtures. It's
supposed to be good. Hmmm. I suppose one could make up for that
missing ounce of pumpkin that way.

Speaking of that... I used canned (One Pie brand). I think if I
ever try fresh, I would try baking the pumpkin. I gather it tends
to be rather wet compared to the canned pumpkin.

--
Jean B.

"Jean B." > wrote in
:

> PeterL wrote:

>> Hold the post!!!!
>>
>> Got off my lazy ass and did a quick search of rfc....... is this the
>> one you're talking about???
>>
>>
>>
>> Newsgroups: rec.food.cooking
>> From: jb >
>> Date: 1998/10/09
>> Subject: Your favorite Pumpkin Pie, please
>>

>>
> Yes.
>


Many thanks. Now all I have to do is find a biscuit that resembles Graham
Crackers in flavour.

Are they a sweet plain flavour? Like a shortbread style Scotch Finger
Biscuits?

http://www.aussieproducts.com/prodin...?number=ARSF25



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"Jean B." > wrote in :


>
> I recently (within the last couple of years or so) read a tip
> about adding a bit of sweet potato to pumpkin pie mixtures. It's
> supposed to be good. Hmmm. I suppose one could make up for that
> missing ounce of pumpkin that way.


Duly noted!!



>
> Speaking of that... I used canned (One Pie brand). I think if I
> ever try fresh, I would try baking the pumpkin. I gather it tends
> to be rather wet compared to the canned pumpkin.
>


That's the only way we can make it over here. Would it make any difference to
the recipe?


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:
> "Jean B." > wrote in
> :
>
>> PeterL wrote:
>
>>> Hold the post!!!!
>>>
>>> Got off my lazy ass and did a quick search of rfc....... is this the
>>> one you're talking about???
>>>
>>>
>>>
>>> Newsgroups: rec.food.cooking
>>> From: jb >
>>> Date: 1998/10/09
>>> Subject: Your favorite Pumpkin Pie, please
>>>
>
>> Yes.
>>
>
>
> Many thanks. Now all I have to do is find a biscuit that resembles Graham
> Crackers in flavour.
>
> Are they a sweet plain flavour? Like a shortbread style Scotch Finger
> Biscuits?
>
> http://www.aussieproducts.com/prodin...?number=ARSF25
>
I would use digestive biscuits. They strike me as similar when I
am eating them. (I have had Carr's, McVitie [sp? I probably made
that up!])

--
Jean B.

"Jean B." > wrote in news:7bosq3F24apmuU10
@mid.individual.net:

> PeterL wrote:
>> "Jean B." > wrote in
>> :
>>
>>> PeterL wrote:
>>
>>>> Hold the post!!!!
>>>>
>>>> Got off my lazy ass and did a quick search of rfc....... is this the
>>>> one you're talking about???
>>>>
>>>>
>>>>
>>>> Newsgroups: rec.food.cooking
>>>> From: jb >
>>>> Date: 1998/10/09
>>>> Subject: Your favorite Pumpkin Pie, please
>>>>
>>
>>> Yes.
>>>
>>
>>
>> Many thanks. Now all I have to do is find a biscuit that resembles
Graham
>> Crackers in flavour.
>>
>> Are they a sweet plain flavour? Like a shortbread style Scotch Finger
>> Biscuits?
>>
>> http://www.aussieproducts.com/prodin...?number=ARSF25
>>
> I would use digestive biscuits. They strike me as similar when I
> am eating them. (I have had Carr's, McVitie [sp? I probably made
> that up!])
>


Okie doke.
There is a 'Digestive Biscuit' in the shops. It's a Pommy import.

I'll give it a whirl and post the pics of the process :-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Thu, 09 Jul 2009 17:29:02 GMT, James Silverton wrote:

> Gloria wrote on Thu, 09 Jul 2009 11:18:50 -0600:
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the
>>> radar for most Queenslanders..... it should create a bit of a
>>> stir at our next 'gathering' :-)
>>>
>> The flavor is mostly cinnamon/nutmeg/brown sugar/custard so it
>> shouldn't be a major taste shock to anyone.
>
> Let me admit that I don't like pumpkin pies because they invariably seem
> to taste of turpentine to me :-)

how odd.

your pal,
blake