It has recently come to my attention that someone posted that I had
submitted a recipe for orange pie that was met with approval by at
least one person (the poster I presume).

Let me make it very clear...I have never posted a recipe for orange
pie. I have never made nor eaten an orange pie.

I have, however, posted a recipe for Lemon-Orange Cake. The recipe was
one of Patricia Wells' and it is made in a tube pan. Fabulous cake.

(Anne Bourget) wrote in message om>...
> It has recently come to my attention that someone posted that I had
> submitted a recipe for orange pie that was met with approval by at
> least one person (the poster I presume).
>
> Let me make it very clear...I have never posted a recipe for orange
> pie. I have never made nor eaten an orange pie.
>
> I have, however, posted a recipe for Lemon-Orange Cake. The recipe was
> one of Patricia Wells' and it is made in a tube pan. Fabulous cake.

I have posted one for "Orange Grove Pie." I often use just the
filling for a mousse/souffle-like dessert:

Orange Grove Pie

5 egg yolks
1/2 C. sugar
2 T. lemon juice
3 T. grated orange rind
1/8 tsp. salt
2 C. whipping cream, whipped
5 oranges

Beat yolks slightly and add 1/2 C. sugar, lemon juice, grated orange
rind and
salt. Cook over boiling water, stirring constantly until thick, about
10
minutes. Fold in 2 oranges which have been cut into pieces and
thorougly
drained. Cool and fold in half the whipped cream. Chill 12 hours or
longer.
Serve with whipped cream and orange pieces.

(This is a pie recipe - if making a pie, put a layer of whipped cream
in the
bottom of a meringue pie shell; pour the orange filling on top and
then top
with the rest of the whipped cream and garnish with orange sections.)

Nancy

"Anne Bourget" > wrote in message
m...
: It has recently come to my attention that someone posted that I
had
: submitted a recipe for orange pie that was met with approval by
at
: least one person (the poster I presume).
:
: Let me make it very clear...I have never posted a recipe for
orange
: pie. I have never made nor eaten an orange pie.
:
: I have, however, posted a recipe for Lemon-Orange Cake. The
recipe was
: one of Patricia Wells' and it is made in a tube pan. Fabulous
cake.
=========

Anne, are you sure they meant you, specifically, or did they say
that "Anne" sent them/posted the recipe? I only ask because
there are a couple of Annes here...a couple of Bobs and a couple
of Steves, too.

Regardless, how about reposting that cake recipe, please? I'm in
the mood for citrus these days.

--
Cyndi
<Remove a "b" to reply>

"Nancy Dooley" > wrote in message
om...
: (Anne Bourget) wrote in message
om>...
: > It has recently come to my attention that someone posted that
I had
: > submitted a recipe for orange pie that was met with approval
by at
: > least one person (the poster I presume).
: >
: > Let me make it very clear...I have never posted a recipe for
orange
: > pie. I have never made nor eaten an orange pie.
: >
: > I have, however, posted a recipe for Lemon-Orange Cake. The
recipe was
: > one of Patricia Wells' and it is made in a tube pan. Fabulous
cake.
:
: I have posted one for "Orange Grove Pie." I often use just the
: filling for a mousse/souffle-like dessert:
:
: Orange Grove Pie
:
: 5 egg yolks
: 1/2 C. sugar
: 2 T. lemon juice
: 3 T. grated orange rind
: 1/8 tsp. salt
: 2 C. whipping cream, whipped
: 5 oranges
:
: Beat yolks slightly and add 1/2 C. sugar, lemon juice, grated
orange
: rind and
: salt. Cook over boiling water, stirring constantly until
thick, about
: 10
: minutes. Fold in 2 oranges which have been cut into pieces and
: thorougly
: drained. Cool and fold in half the whipped cream. Chill 12
hours or
: longer.
: Serve with whipped cream and orange pieces.
:
: (This is a pie recipe - if making a pie, put a layer of whipped
cream
: in the
: bottom of a meringue pie shell; pour the orange filling on top
and
: then top
: with the rest of the whipped cream and garnish with orange
sections.)
:
: Nancy
============

That sounds really good Nancy! Of course, your recipes always
do.

But hey, if we're all gonna start posting Citrus pies... Here's
one of our favorites. It's kind of like the frozen version of
yours:



Florida Pie
Prep: 35 min Baking: 6-8 min Freezing: 2-3 hrs

Cookie Crumb Crust *
3 eggs, separated
3/4 cup sugar, divided
1 Tbsp EACH Lemon & Orange rind
1/3 cup Lemon juice
1 cup whipping cream

*CRUST:
1 1/4 cup crushed Lemon Sandwich Cookies (=14)
1/4 cup melted butter

Crush cookies and mix in melted butter. Press into a pie plate
and bake the crust at 400 F for 6-8 min. Cool thoroughly before
filling.


1. Beat egg whites until stiff. Gradually beat in 1/2 cup of the
sugar, about 1 Tbsp at a time, until whites form stiff, glossy
peaks.

2. With the same beater, blend egg yolks, remaining 1/4 cup
sugar, lemon juice & rinds.

3. Whip cream in a chilled bowl until stiff. Lightly fold
together egg white mixture, egg yolk mixture & cream. Spread in
cooled cookie crust.

4. Freeze until firm, 2-3 hours or overnight. Cover pie with
foil after the first hour.

5. Before serving, let stand at room temperature for 10-15
minutes.

Anne Bourget wrote:
>
> It has recently come to my attention that someone posted that I had
> submitted a recipe for orange pie that was met with approval by at
> least one person (the poster I presume).
>
> Let me make it very clear...I have never posted a recipe for orange
> pie. I have never made nor eaten an orange pie.

Checking groups.google, the only thing I find was from May of 2003,

Christine Dabney posted:

"Anne Bourget posted a recipe for an orange meringue pie . . . "


She then followed up with this:

"I am replying to my own post. I got curious about the recipe, so I went
hunting thru my files. It wasn't Anne Bourget, but a recipe was posted."




Brian Rodenborn

Rick & Cyndi wrote:
>
> Regardless, how about reposting that cake recipe, please? I'm in
> the mood for citrus these days.
>

Try taking a lemon meringue pie recipe (the recipe is on the cornstarch
box) and substitute grapefruit juice for the lemon juice (and a little
of the water if you have really juicy grapefruits.) It makes a very
good pie.

Best regards,
Bob

In article > ,
(Anne Bourget) wrote:

> It has recently come to my attention that someone posted that I had
> submitted a recipe for orange pie that was met with approval by at
> least one person (the poster I presume).
>
> Let me make it very clear...I have never posted a recipe for orange
> pie. I have never made nor eaten an orange pie.
>
> I have, however, posted a recipe for Lemon-Orange Cake. The recipe was
> one of Patricia Wells' and it is made in a tube pan. Fabulous cake.

Oh, my goodness! How nice to see your name again, Anne. I think of you
every time I look at that old Pillsbury Best Of The Bake-Off Recipes
book! Peace to you and yours.
Remembering your car stories,
-Barb Schaller
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

>> Regardless, how about reposting that cake recipe, please? I'm in
>> the mood for citrus these days.
>>
>

There are a lot of Orange Pie recipes on Google.

Anne Bourget wrote:
<snip>
> Let me make it very clear...I have never posted a recipe for orange
> pie. I have never made nor eaten an orange pie.
<snip>

In case anyone here hasn't met Anne, I had the pleasure of telling her
several (pretty good) stories, and I have never met anyone for
full-throated belly laughs like Anne. It makes one feel like the best
story-teller ever.
blacksalt
casting her mind back to a certain SF party many years ago, when
evergene made bagna cauda and the selzer squirter was the hit of the
party

On Fri, 16 Jan 2004 16:55:30 GMT, Default User
> wrote:

>Anne Bourget wrote:
>>
>> It has recently come to my attention that someone posted that I had
>> submitted a recipe for orange pie that was met with approval by at
>> least one person (the poster I presume).
>>
>> Let me make it very clear...I have never posted a recipe for orange
>> pie. I have never made nor eaten an orange pie.
>
>Checking groups.google, the only thing I find was from May of 2003,
>
>Christine Dabney posted:
>
>"Anne Bourget posted a recipe for an orange meringue pie . . . "
>
>
>She then followed up with this:
>
>"I am replying to my own post. I got curious about the recipe, so I went
>hunting thru my files. It wasn't Anne Bourget, but a recipe was posted."

I hope I am off the hook, since I did correct myself then, with the
followup post.

Hope you are back to join us, Anne! I still make your meatloaf from
time to time!

Christine

Christine Dabney wrote:
>
> On Fri, 16 Jan 2004 16:55:30 GMT, Default User

> >Checking groups.google, the only thing I find was from May of 2003,

> I hope I am off the hook, since I did correct myself then, with the
> followup post.

Isn't it funny to get a reaction to a post made some 8 months ago.

nancy

On Fri, 16 Jan 2004 18:59:39 -0500, Nancy Young
> wrote:

>Christine Dabney wrote:
>>
>> On Fri, 16 Jan 2004 16:55:30 GMT, Default User
>
>> >Checking groups.google, the only thing I find was from May of 2003,
>
>> I hope I am off the hook, since I did correct myself then, with the
>> followup post.
>
>Isn't it funny to get a reaction to a post made some 8 months ago.
>
>nancy

Well...if it was reported that I said that Anne Bourget posted this
recipe, then whoever reported it, didn't see my followup post in which
I corrected myself and said that Anne did NOT post that recipe, that
it was someone else.

Anyway, I hope Anne posts some more. She is greatly missed here, at
least by me.

Christine

Christine Dabney wrote:
>
> On Fri, 16 Jan 2004 18:59:39 -0500, Nancy Young

> >Isn't it funny to get a reaction to a post made some 8 months ago.

> Well...if it was reported that I said that Anne Bourget posted this
> recipe, then whoever reported it, didn't see my followup post in which
> I corrected myself and said that Anne did NOT post that recipe, that
> it was someone else.

Ouch, you just hurt my head.

> Anyway, I hope Anne posts some more. She is greatly missed here, at
> least by me.

Of course.

nancy

Look, if the most egregious thing that is ever said about me is that I
posted a recipe for orange pie to rec.food.cooking I think I am doing
pretty well.

While I am sure that some people may find orange pie to be delectable,
for some reason I do not. I have pondered why this is so, and cannot
come up with a logical explanation. This is all especially illogical,
since I have never even tried an orange pie. I like lemon pie and all
sorts of fruit pies, but the concept of orange pie leaves me cold.

I was just about to confess that one of my favorite fruit pies is
rhubarb, and then realized that 99% of this group's readership would
probably stone me and chant "rhubarb is a vegetable" while doing it.
But a good rhubarb pie is something to behold.

Years ago I stumbled upon a diner that attracted a large breakfast and
lunch crowd from the nearby businesses. Homemade soups, breads, and
desserts. This place was a true find. When it came to dessert I jumped
for joy when I spied rhubarb pie on the menu. My lunch compamion
ordered apple. The pieces of pie arrived and both looked like the real
thing: delicate crust, juicy filling, and a bit of sugar sprinkled
over the top crust. My first bite confirmed the high status of the pie
maker. It was just delicious. When I asked my friend if he would like
to taste my pie, he hesitated but agreed to an ever so small bite
after which he exclaimed, "That is the worst pie. You don't put
vegetables in a pie." So, no matter how good the pie, if you hate
rhubarb nothing is going to sway you from your convictions on the
subject. I asked him what he thought about tomato pies? That shut him
up. Rhubarb may be a vegetable and tomato may be a fruit, but I would
rather eat a rhubarb pie for dessert any day.

Anne Bourget






Christine Dabney > wrote in message >. ..
> On Fri, 16 Jan 2004 18:59:39 -0500, Nancy Young
> > wrote:
>
> >Christine Dabney wrote:
> >>
> >> On Fri, 16 Jan 2004 16:55:30 GMT, Default User
>
> >> >Checking groups.google, the only thing I find was from May of 2003,
>
> >> I hope I am off the hook, since I did correct myself then, with the
> >> followup post.
> >
> >Isn't it funny to get a reaction to a post made some 8 months ago.
> >
> >nancy
>
> Well...if it was reported that I said that Anne Bourget posted this
> recipe, then whoever reported it, didn't see my followup post in which
> I corrected myself and said that Anne did NOT post that recipe, that
> it was someone else.
>
> Anyway, I hope Anne posts some more. She is greatly missed here, at
> least by me.
>
> Christine

Rhubarb may be a vegetable and tomato may be a fruit, but I would
> rather eat a rhubarb pie for dessert any day.
>
> Anne Bourget


i'm with you anne!

(Anne Bourget) wrote in
om:

> Rhubarb may be a vegetable and tomato may be a fruit, but I would
> rather eat a rhubarb pie for dessert any day.
>

A rhubarb apple pie or a rhubarb strawberry pie is a thing of beauty, and a
true joy to the tastebuds.

A tomato pie makes a nice coffee time or mid morning snack.

@@@@@ Now You're Cooking! Export Format

Alan's Tomato Pie

none

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface.

Quickly add the second pie crust, fit it over the pie and seal the edges by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.



** Exported from Now You're Cooking! v5.64 **



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Anne Bourget wrote:

> Look, if the most egregious thing that is ever said about me is that I
> posted a recipe for orange pie to rec.food.cooking I think I am doing
> pretty well.
>
> While I am sure that some people may find orange pie to be delectable,
> for some reason I do not. I have pondered why this is so, and cannot
> come up with a logical explanation. This is all especially illogical,
> since I have never even tried an orange pie. I like lemon pie and all
> sorts of fruit pies, but the concept of orange pie leaves me cold.
>
> I was just about to confess that one of my favorite fruit pies is
> rhubarb, and then realized that 99% of this group's readership would
> probably stone me and chant "rhubarb is a vegetable" while doing it.
> But a good rhubarb pie is something to behold.
>
> Years ago I stumbled upon a diner that attracted a large breakfast and
> lunch crowd from the nearby businesses. Homemade soups, breads, and
> desserts. This place was a true find. When it came to dessert I jumped
> for joy when I spied rhubarb pie on the menu. My lunch compamion
> ordered apple. The pieces of pie arrived and both looked like the real
> thing: delicate crust, juicy filling, and a bit of sugar sprinkled
> over the top crust. My first bite confirmed the high status of the pie
> maker. It was just delicious. When I asked my friend if he would like
> to taste my pie, he hesitated but agreed to an ever so small bite
> after which he exclaimed, "That is the worst pie. You don't put
> vegetables in a pie." So, no matter how good the pie, if you hate
> rhubarb nothing is going to sway you from your convictions on the
> subject. I asked him what he thought about tomato pies? That shut him
> up. Rhubarb may be a vegetable and tomato may be a fruit, but I would
> rather eat a rhubarb pie for dessert any day.
>
> Anne Bourget
>
>
Perhaps that those that do not like or would not think of eating an
orange pie equate it with a marmalade. Or perhaps there is some fear of
a tart pie. Calling your reaction illogical is the exact reason why some
people prefer one thing over another. Subjectivity is not very rational.
But so it will be, always.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

In article >,
alzelt > wrote:

> Perhaps that those that do not like or would not think of eating an
> orange pie equate it with a marmalade. Or perhaps there is some fear of
> a tart pie. Calling your reaction illogical is the exact reason why some
> people prefer one thing over another. Subjectivity is not very rational.
> But so it will be, always.

But oranges are so sweet! I'd like to make "orange pie" one day using
orange curd and probably an almond crust. Yeah.

Miche (and rhubarb is a vegetable in that it is neither an animal nor a
mineral -- hi, Anne!)

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

>But oranges are so sweet! I'd like to make "orange pie" one day using
>orange curd and probably an almond crust. Yeah.

I've made an orange meringue pie before. I just used a lemon meringue pie
recipe and substituted orange juice for part of the lemon juice. When I tried
using all orange juice the pie was too sweet. It needed the tartness of the
lemon juice to make it good.

ospam (DJS0302) wrote in
:

>>But oranges are so sweet! I'd like to make "orange pie" one day using
>>orange curd and probably an almond crust. Yeah.
>
> I've made an orange meringue pie before. I just used a lemon meringue
> pie recipe and substituted orange juice for part of the lemon juice.
> When I tried using all orange juice the pie was too sweet. It needed
> the tartness of the lemon juice to make it good.
>

Since we have so many Sour oranges growing locally, I have often
substituted their juice for the total amount of lemon juice. It turns out
just right. I agree that regular oranges could make a pie too sweet.

Wayne

Christine Dabney wrote:

> Well...if it was reported that I said that Anne Bourget posted this
> recipe, then whoever reported it, didn't see my followup post in which
> I corrected myself and said that Anne did NOT post that recipe, that
> it was someone else.


It wasn't clear, since Anne didn't specify which post she was referring
to. Your post and subsequent corrective followup were the only things
google would cough up that seemed anywhere near. However, they were so
long ago that even that seems unlikely.


Brian Rodenborn

Wayne Boatwright wrote:

> Since we have so many Sour oranges growing locally, I have often
> substituted their juice for the total amount of lemon juice. It turns out
> just right. I agree that regular oranges could make a pie too sweet.


I've been curious about sour oranges, we don't see them here. Have you
tried making orangeade, using a recipe for lemonade or limeade? I would
think that might be interesting, certainly different than orange juice
from sweet oranges. Or maybe it wouldn't work out.




Brian Rodenborn

Default User > wrote in
:

> Wayne Boatwright wrote:
>
>> Since we have so many Sour oranges growing locally, I have often
>> substituted their juice for the total amount of lemon juice. It
>> turns out just right. I agree that regular oranges could make a pie
>> too sweet.
>
>
> I've been curious about sour oranges, we don't see them here. Have you
> tried making orangeade, using a recipe for lemonade or limeade? I
> would think that might be interesting, certainly different than orange
> juice from sweet oranges. Or maybe it wouldn't work out.
>
>
>
>
> Brian Rodenborn
>

Sour oranges make a delicious orangeade, with similar proportions of juice,
sugar, and water. I sometimes combine it with lime juice.

Wayne

Anne Bourget wrote:

> It has recently come to my attention that someone posted that
> I had submitted a recipe for orange pie that was met with
> approval by at least one person (the poster I presume).

Recently? You go offline for several years, then pop back in
without a word of explanation!

Are you back for good this time, or was this posting just
to tantalize and disappoint?

Wayne Boatwright wrote:

>
> Sour oranges make a delicious orangeade, with similar proportions of juice,
> sugar, and water. I sometimes combine it with lime juice.


Sounds good, thanks. One of these days I might get a hold of some and
try it.




Brian Rodenborn