I just read my notes on pecan pie for Thanksgiving Grand Production. We
don't want a gummy soggy crust. Brush your bottom pastry with beaten egg
white and bake a few minutes before adding filling.
We don't want a weepy runny filling. If you can, bake a day ahead and
let rest at least 5 hours before slicing. Turning the oven off and letting
the pecan pie stay in the oven a while seems to help too.
Any other guidance? Pecan pie is a big deal here. Polly

On Nov 8, 9:47*pm, "Polly Esther" > wrote:
>
> I just read my notes on pecan pie for Thanksgiving Grand Production. We
> don't want a gummy soggy crust. *Brush your bottom pastry with beaten egg
> white and bake a few minutes before adding filling.
> * * We don't want a weepy runny filling. *If you can, bake a day ahead and
> let rest at least 5 hours before slicing. *Turning the oven off and letting
> the pecan pie stay in the oven a while seems to help too.
> * * Any other guidance? *Pecan pie is a big deal here.
>
> Polly
>
>
Sorry, I'm no help but will be more than happy to sample your efforts.

Polly Esther wrote:
> I just read my notes on pecan pie for Thanksgiving Grand Production. We
> don't want a gummy soggy crust. Brush your bottom pastry with beaten
> egg white and bake a few minutes before adding filling.
> We don't want a weepy runny filling. If you can, bake a day ahead
> and let rest at least 5 hours before slicing. Turning the oven off and
> letting the pecan pie stay in the oven a while seems to help too.
> Any other guidance? Pecan pie is a big deal here. Polly
>


I cook my pecan pie filling on the stove until it is *almost* ready to
set. Then pour it into a partially-baked pie shell and finish cooking
it in a hot oven; takes about 15 or 20 minutes to bake (for a 9.5 or 10"
deep-dish pie) and I don't have to cover the edges with foil to keep
them from overcooking.

Bob

On Thu, 8 Nov 2012 21:47:12 -0600, "Polly Esther"
> wrote:

> I just read my notes on pecan pie for Thanksgiving Grand Production. We
> don't want a gummy soggy crust. Brush your bottom pastry with beaten egg
> white and bake a few minutes before adding filling.
> We don't want a weepy runny filling. If you can, bake a day ahead and
> let rest at least 5 hours before slicing. Turning the oven off and letting
> the pecan pie stay in the oven a while seems to help too.
> Any other guidance? Pecan pie is a big deal here. Polly

I just follow the recipe on the side of Karo syrup and it turns out
fine!

--
Food is an important part of a balanced diet.

On 11/8/2012 5:47 PM, Polly Esther wrote:
> I just read my notes on pecan pie for Thanksgiving Grand Production. We
> don't want a gummy soggy crust. Brush your bottom pastry with beaten
> egg white and bake a few minutes before adding filling.
> We don't want a weepy runny filling. If you can, bake a day ahead
> and let rest at least 5 hours before slicing. Turning the oven off and
> letting the pecan pie stay in the oven a while seems to help too.
> Any other guidance? Pecan pie is a big deal here. Polly
>

I haven't made pecan pies in a long time but it used to be my favorite.
I would put a baking sheet on a low rack while the oven is preheating
and then place the pie on the heated sheet. It's not a good idea to let
the pie sit for a day if you want a non-weepy pie. I would add a
tablespoon of cornstarch to stabilize the filling but you might not want
to do that. The easiest way to do this is to mix the cornstarch in with
the dry sugar first. The pie is given a little shake to determine if
it's done.

On Friday, November 9, 2012 12:17:54 AM UTC-5, zxcvbob wrote:
> Polly Esther wrote:
>
> > I just read my notes on pecan pie for Thanksgiving Grand Production. We
>
> > don't want a gummy soggy crust. Brush your bottom pastry with beaten
>
> > egg white and bake a few minutes before adding filling.
>
> > We don't want a weepy runny filling. If you can, bake a day ahead
>
> > and let rest at least 5 hours before slicing. Turning the oven off and
>
> > letting the pecan pie stay in the oven a while seems to help too.
>
> > Any other guidance? Pecan pie is a big deal here. Polly
>
> >
>
>
>
>
>
> I cook my pecan pie filling on the stove until it is *almost* ready to
>
> set. Then pour it into a partially-baked pie shell and finish cooking
>
> it in a hot oven; takes about 15 or 20 minutes to bake (for a 9.5 or 10"
>
> deep-dish pie) and I don't have to cover the edges with foil to keep
>
> them from overcooking.
>
>
>
> Bob

On 2012-11-09, Polly Esther > wrote:

> Any other guidance? Pecan pie is a big deal here. Polly

I've yet to make my 1st pecan pie, as I'm having trouble finding the
time. But, I did read somewhere --maybe here-- not to use anything
but Karo corn syrup, as it is NOT made with HFCS.

Maybe this weekend.

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On Thu, 08 Nov 2012 22:35:05 -0800, sf > wrote:

>On Thu, 8 Nov 2012 21:47:12 -0600, "Polly Esther"
> wrote:
>
>> I just read my notes on pecan pie for Thanksgiving Grand Production. We
>> don't want a gummy soggy crust. Brush your bottom pastry with beaten egg
>> white and bake a few minutes before adding filling.
>> We don't want a weepy runny filling. If you can, bake a day ahead and
>> let rest at least 5 hours before slicing. Turning the oven off and letting
>> the pecan pie stay in the oven a while seems to help too.
>> Any other guidance? Pecan pie is a big deal here. Polly
>
>I just follow the recipe on the side of Karo syrup and it turns out
>fine!
me too. I copied down on a 3x5 many years ago and that's what I use,
although in recent years I have begun making Pecan Pie Bars instead.
Initially it was for my convenience but due to overwhelming response
and requests for recipe, I now do them for holiday meals. People say
that they are just the right size and sweetness after a heavy meal.
Janet US

I use a 50-50 blend of white Karo and dark Karo.

On Nov 9, 7:00*am, (Sharon C) wrote:
> I use a 50-50 blend of white Karo and dark Karo.

My recipe is probably closer to what you do. I never have a problem
with soggy crust or weepy filling.
For an even more elevated pie I like to use toasted pecan halves on
the top and chopped pecans inside.

Depending on whether this pie is served for a special occasion or just
for everyday eating, there are a couple of things you can do for the
'cosmetic' looks of the pie. I like pecan pieces because you get a
better distribution of the nuts throughout the pie and I like a lot of
pecans in my pie. The pecan halves make the pie very pretty and you
can use a combination of pieces and halves to make your pie look
gorgeous. Just put the pieces on the bottom of the pie crust and
put pecan halves over the top of the pieces before you pour in your
filling. After the halves float to the surface, use a toothpick to
make sure that they are evenly arranged all over the top of the pie.
Ta Da!!! a pretty pie that still has some serious pecan going on in
it.


1 nine inch single pie crust
4 large eggs
2 Tablespoons good bourbon
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cup packed brown sugar
1 cup lite corn syrup
1/4 cup dark corn syrup
1/4 cup melted butter
2 cups pecan halves and pieces

1. Prepare the pie crust. Prick the bottom all over with a fork and
make a pretty fluted edge all around.

2. In a large bowl whisk together the eggs, then add salt, brown
sugar, vanilla and corn syrups. Whisk thoroughly.

3. Add melted butter and bourbon and whisk vigorously till completely
Incorporated. Make sure you don't have any lumpy brown sugar.

4. Put pecan halves and pieces in the bottom of your pie crust and
distribute evenly. Pour the mixture over the pecans gently. Shake
the pie pan gently so that the pieces float to the top.

Bake the pie in a 350 oven for 40-45 minutes till the edge is brown
and the filling is bubbling around the edges.

Cool completely on a wire rack before cutting the pie.

On Fri, 09 Nov 2012 07:17:17 -0700, Janet Bostwick
> wrote:

> I have begun making Pecan Pie Bars instead.
> Initially it was for my convenience but due to overwhelming response
> and requests for recipe, I now do them for holiday meals. People say
> that they are just the right size and sweetness after a heavy meal.

I've been "thinking" about making pecan pie bars for years now. Maybe
this will be the year I put thought into action... do you use the Karo
filling recipe or is yours different?

--
Food is an important part of a balanced diet.

>>
Bob wrote >>
>> I cook my pecan pie filling on the stove until it is *almost* ready to
>>
>> set. Then pour it into a partially-baked pie shell and finish cooking
>>
>> it in a hot oven; takes about 15 or 20 minutes to bake (for a 9.5 or 10"
>>
>> deep-dish pie) and I don't have to cover the edges with foil to keep
>>
>> them from overcooking.
>>
>>
>>
>> Bob
Now THAT is scathingly brilliant. Thank you so much. Polly

On 11/9/2012 1:41 AM, notbob wrote:
> On 2012-11-09, Polly Esther > wrote:
>
>> Any other guidance? Pecan pie is a big deal here. Polly
>
> I've yet to make my 1st pecan pie, as I'm having trouble finding the
> time. But, I did read somewhere --maybe here-- not to use anything
> but Karo corn syrup, as it is NOT made with HFCS.
>
> Maybe this weekend.
>
> nb
>
>

You'd probably have some difficulty in finding any other corn syrup than
Karo. OTOH, you don't have to use any corn syrup at all. In fact, I
prefer it made that way.

http://www.chefeddy.com/2009/10/peca...rn-syrup-free/

Polly wrote:

>I just read my notes on pecan pie for
> Thanksgiving Grand Production. We
> don't want a gummy soggy crust. Brush
> your bottom pastry with beaten egg
> white and bake a few minutes before
> adding filling.

********>We don't want a weepy runny
> filling. If you can, bake a day ahead and
> let rest at least 5 hours before slicing.
> Turning the oven off and letting the
> pecan pie stay in the oven a while
> seems to help too.

********>Any other guidance? Pecan pie is a
> big deal here.

I've used "Dear Abby's" Famous Pecan Pie recipe ever since it was in our
local newspaper years ago...it's not quite as sweet as some I'd made
before, and it never weeps, nor does the crust get soggy. I always make
it the day before, as you want it to set up good before serving. It
never fails..turns out perfect every time!

Abby's Famous Pecan Pie

9 inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed DARK brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/3 tsp. salt
1 tsp. vanilla
1 HEAPING cup pecan halves

Beat eggs in large bowl; add corn syrup, sugar, eggs, salt and vanilla;
mix well. Pour into prepared pie crust. Put pecan halves on top.

Bake at 350º for 15 minutes at 400º, reduce heat to 350º and bake
35 minutes longer, until center is set and toothpick inserted near the
center comes out clean. If filling or crust appears to be getting too
brown, cover loosely with foil for remainder of baking time. Cool
completely before serving. Serve plain, or top with ice cream or whipped
cream, if desired. 8 to 10 servings.

Judy

Judy Haffner wrote:
> Polly wrote:
>
>> I just read my notes on pecan pie for
>> Thanksgiving Grand Production. We
>> don't want a gummy soggy crust. Brush
>> your bottom pastry with beaten egg
>> white and bake a few minutes before
>> adding filling.
>
> >We don't want a weepy runny
>> filling. If you can, bake a day ahead and
>> let rest at least 5 hours before slicing.
>> Turning the oven off and letting the
>> pecan pie stay in the oven a while
>> seems to help too.
>
> >Any other guidance? Pecan pie is a
>> big deal here.
>
> I've used "Dear Abby's" Famous Pecan Pie recipe ever since it was in our
> local newspaper years ago...it's not quite as sweet as some I'd made
> before, and it never weeps, nor does the crust get soggy. I always make
> it the day before, as you want it to set up good before serving. It
> never fails..turns out perfect every time!
>
> Abby's Famous Pecan Pie
>
> 9 inch unbaked pie crust
> 1 cup light corn syrup
> 1 cup firmly packed DARK brown sugar
> 3 eggs, slightly beaten
> 1/3 cup butter, melted
> 1/3 tsp. salt
> 1 tsp. vanilla
> 1 HEAPING cup pecan halves
>
> Beat eggs in large bowl; add corn syrup, sugar, eggs, salt and vanilla;
> mix well. Pour into prepared pie crust. Put pecan halves on top.
>
> Bake at 350º for 15 minutes at 400º, reduce heat to 350º and bake
> 35 minutes longer, until center is set and toothpick inserted near the
> center comes out clean. If filling or crust appears to be getting too
> brown, cover loosely with foil for remainder of baking time. Cool
> completely before serving. Serve plain, or top with ice cream or whipped
> cream, if desired. 8 to 10 servings.
>
> Judy
>


That looks very much like the Better Homes & Gardens Cookbook recipe.

Bob

Janet Bostwick wrote:
>
> People say that they are just the right size
> and sweetness after a heavy meal.

And this is exactly why many americans are overweight fat-asses. A required
dessert "after a heavy meal."

I never eat dessert after a meal. If the meal is right, no need for more.

Gary

On 09/11/2012 6:37 PM, Gary wrote:
> Janet Bostwick wrote:
>>
>> People say that they are just the right size
>> and sweetness after a heavy meal.
>
> And this is exactly why many americans are overweight fat-asses. A required
> dessert "after a heavy meal."
>
> I never eat dessert after a meal. If the meal is right, no need for more.
>


Oh pshw. A good dessert is a nice way to top off a meal. Just watch the
portions. A serving of fruit is a good way to end a meal, but it could
come in the form of a piece of pie..... a small piece.

On Nov 9, 10:00*am, "Polly Esther" > wrote:


Polly, one of the things I used to do for caterings was make pecan pie
tarts.

Same recipe, I just made tarts or tartlet sized ones.

On 11/9/2012 5:37 PM, Gary wrote:
> Janet Bostwick wrote:
>>
>> People say that they are just the right size
>> and sweetness after a heavy meal.
>
> And this is exactly why many americans are overweight fat-asses. A required
> dessert "after a heavy meal."
>
> I never eat dessert after a meal. If the meal is right, no need for more.

That's me too. But it's easy for me to say. I don't have much of a
taste for sweets.

But when it comes to everyone else having dessert, I have some too, only
my dessert is another helping of the regular meal.

So yeah, I'm getting to be a fat-ass too...
--
bill_n

On 2012-11-09, dsi1 > wrote:

> You'd probably have some difficulty in finding any other corn syrup than
> Karo.

Actually, it's gotten more difficult to find Karo. Every store in our
area carries some sorta cheapo HFC syrup under some generic label like
Good Enuff Foods.

> http://www.chefeddy.com/2009/10/peca...rn-syrup-free/

Then it becomes finding a non-HFCS brn sugar. No probs. I buy C&H
pure cane brown.

Lemme screw up a couple corn syrup versions first, then I'll try this
recipe, which I've bookmarked.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

"notbob" > wrote in message
...
> On 2012-11-09, dsi1 > wrote:
>
>> You'd probably have some difficulty in finding any other corn syrup than
>> Karo.
>
> Actually, it's gotten more difficult to find Karo. Every store in our
> area carries some sorta cheapo HFC syrup under some generic label like
> Good Enuff Foods.
Some generic productions are okay but the cheapo 'as good as' Karo is truly
Awful. I've used plain old Blackburn syrup with success. Only time I
believe clear Karo is needed is with making divinity. I'm going to try
Bob's idea and cook the filling on the stove top a little to give it a
headstart. Can't find a recipe that does this but it makes such good sense.
Polly

On 11/9/2012 3:40 PM, zxcvbob wrote:
> Judy Haffner wrote:
>> Polly wrote:
>>
>>> I just read my notes on pecan pie for
>>> Thanksgiving Grand Production. We
>>> don't want a gummy soggy crust. Brush
>>> your bottom pastry with beaten egg
>>> white and bake a few minutes before
>>> adding filling.
>>
>> >We don't want a weepy runny
>>> filling. If you can, bake a day ahead and
>>> let rest at least 5 hours before slicing.
>>> Turning the oven off and letting the
>>> pecan pie stay in the oven a while
>>> seems to help too.
>>
>> >Any other guidance? Pecan pie is a
>>> big deal here.
>>
>> I've used "Dear Abby's" Famous Pecan Pie recipe ever since it was in our
>> local newspaper years ago...it's not quite as sweet as some I'd made
>> before, and it never weeps, nor does the crust get soggy. I always make
>> it the day before, as you want it to set up good before serving. It
>> never fails..turns out perfect every time!
>>
>> Abby's Famous Pecan Pie
>>
>> 9 inch unbaked pie crust
>> 1 cup light corn syrup
>> 1 cup firmly packed DARK brown sugar
>> 3 eggs, slightly beaten
>> 1/3 cup butter, melted
>> 1/3 tsp. salt
>> 1 tsp. vanilla
>> 1 HEAPING cup pecan halves
>>
>> Beat eggs in large bowl; add corn syrup, sugar, eggs, salt and vanilla;
>> mix well. Pour into prepared pie crust. Put pecan halves on top.
>> Bake at 350º for 15 minutes at 400º, reduce heat to 350º and bake
>> 35 minutes longer, until center is set and toothpick inserted near the
>> center comes out clean. If filling or crust appears to be getting too
>> brown, cover loosely with foil for remainder of baking time. Cool
>> completely before serving. Serve plain, or top with ice cream or whipped
>> cream, if desired. 8 to 10 servings.
>>
>> Judy
>>
>
>
> That looks very much like the Better Homes & Gardens Cookbook recipe.
>
> Bob

Perhaps "Dear Abby" stole it

Jill

On 2012-11-10, Polly Esther > wrote:

> headstart. Can't find a recipe that does this but it makes such good sense.
> Polly

We're in for a cold snap, possibly snow, so I'll be baking. I'm gonna
try basic pecan pie, but I wanna sneak some blackstrap in there. I
love blackstrap molasses. Eat it on biskies ....which reminds me....

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On 2012-11-10, Judy Haffner > wrote:

> If I'm going to have something heavier, such as pie.....

What could be heavier than grease-whip? Ick!

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

In article >,
"Polly Esther" > wrote:

> "notbob" > wrote in message
> ...
> > On 2012-11-09, dsi1 > wrote:
> >
> >> You'd probably have some difficulty in finding any other corn syrup than
> >> Karo.
> >
> > Actually, it's gotten more difficult to find Karo. Every store in our
> > area carries some sorta cheapo HFC syrup under some generic label like
> > Good Enuff Foods.
> Some generic productions are okay but the cheapo 'as good as' Karo is truly
> Awful. I've used plain old Blackburn syrup with success. Only time I
> believe clear Karo is needed is with making divinity. I'm going to try
> Bob's idea and cook the filling on the stove top a little to give it a
> headstart. Can't find a recipe that does this but it makes such good sense.
> Polly

Cooks Illustrated magazine has a "Perfect Pecan Pie" recipe that does
just that. It's really, really good. Looks like someone re-typed it
in...
http://www.tastebook.com/recipes/804...ull_recipe=tru
e

marcella

In article >, Gary > wrote:
>Janet Bostwick wrote:
>>
>> People say that they are just the right size
>> and sweetness after a heavy meal.
>
>And this is exactly why many americans are overweight fat-asses. A required
>dessert "after a heavy meal."
>
>I never eat dessert after a meal. If the meal is right, no need for more.

Oh, aren't you special. Bless your heart.

My family usually has the meal in the early afternoon. Coffee and
brandy/other digestives afterwards, then naps and "walking it off" and
other exercise as weather allows. The pie consumption happens in the
early evening.

The no-dessert days are regular in my family but Thanksgiving is not one
of them because it is a holiday, one on which we are exceptionally
thankful for what we have. It is a day to eat pie instead of supper.

Our Christmas dessert is often candies and festive cookies, for the reason
that Janet notes - a small sweet bite to complete. These also have the
advantage of being do-ahead and not requiring any attention beyond
arranging them festively.

Charlotte
--

"Charlotte L. Blackmer" > wrote in message
...
> In article >, Gary > wrote:
>>Janet Bostwick wrote:
>>>
>>> People say that they are just the right size
>>> and sweetness after a heavy meal.
>>
>>And this is exactly why many americans are overweight fat-asses. A
>>required
>>dessert "after a heavy meal."
>>
>>I never eat dessert after a meal. If the meal is right, no need for more.
>
> Oh, aren't you special. Bless your heart.

LOL

Cheri

In article >, Cheri > wrote:
>"Charlotte L. Blackmer" > wrote in message
...
>> In article >, Gary > wrote:
>>>Janet Bostwick wrote:
>>>>
>>>> People say that they are just the right size
>>>> and sweetness after a heavy meal.
>>>
>>>And this is exactly why many americans are overweight fat-asses. A
>>>required
>>>dessert "after a heavy meal."
>>>
>>>I never eat dessert after a meal. If the meal is right, no need for more.
>>
>> Oh, aren't you special. Bless your heart.
>
>LOL

As a meta-note, I really don't "get" people who come onto clearly labeled
threads for things they don't like or can't eat to announce "I
don't like that" or "I can't eat that", or, even worse, act all superior
for not doing so.

My mom worked hard on training that behavior out of me at a young age.
I got positive reinforcement and quite a bit of slack for NOT
doing that at the family holiday table. (*)

Go to the next thread, people! There are, at any time, any number of
threads on RFC you can make a positive contribution to. It's not all
about you.

Or, as we say in California (and it can definitely be the equivalent of
"Bless your heart"), "Thank you for sharing".

* My cousins, who were otherwise good kids, loudly announced their likes
and dislikes at the table and it drove our grandfather bugs. I am
pleased to report that they've all grown out of it and are charming dinner
companions.

Charlotte
--

Cheri wrote:
>
> "Charlotte L. Blackmer" > wrote in message
> ...
> > In article >, Gary > wrote:
> >>Janet Bostwick wrote:
> >>>
> >>> People say that they are just the right size
> >>> and sweetness after a heavy meal.
> >>
> >>And this is exactly why many americans are overweight fat-asses. A
> >>required
> >>dessert "after a heavy meal."
> >>
> >>I never eat dessert after a meal. If the meal is right, no need for more.
> >
> > Oh, aren't you special. Bless your heart.
>
> LOL

heheheh. Again, if I eat a great meal, I eat a lot and no room for
dessert. Dessert is a separate meal or snack for me and that's why I don't
make it or buy it often. If it's here, I'll eat it. If it's not here, I
don't miss it.

A homemade apple pie is my weakness. One birthday, a friend made me a
homemade apple pie. I completely skipped my dinner plans and had pie for
dinner. Then I had pie later for a snack. Then WAY later, I more pie for a
late night snack. The next morning I finished the pie. The entire pie didn't
even last 24 hours.

Gary

"Charlotte L. Blackmer" wrote:
>
> In article >, Cheri > wrote:
> >"Charlotte L. Blackmer" > wrote in message
> ...
> >> In article >, Gary > wrote:
> >>>Janet Bostwick wrote:
> >>>>
> >>>> People say that they are just the right size
> >>>> and sweetness after a heavy meal.
> >>>
> >>>And this is exactly why many americans are overweight fat-asses. A
> >>>required
> >>>dessert "after a heavy meal."
> >>>
> >>>I never eat dessert after a meal. If the meal is right, no need for more.
> >>
> >> Oh, aren't you special. Bless your heart.
> >
> >LOL
>
> As a stupid-note, I really don't "get" people who come onto clearly labeled
> threads for things they don't like or can't eat to announce "I
> don't like that" or "I can't eat that", or, even worse, act all superior
> for not doing so.

That response probably leaned towards me, charlotte-head. I'm not at all
superior because I normally do NOT eat desserts. As I said, if the meal is
good, no need for more. That's just me and I don't judge others for what
they do.

All people are different and we often "agree to disagree" here. I welcome
the conflict. Often I will learn something when someone offers a differing
opinion.

"He who knows it all, knows nothing" or at least stops learning.

Gary

Bob wrote:

>That looks very much like the Better
> Homes & Gardens Cookbook recipe.

Not anything like the Pecan Pie recipe in my Better Homes & Gardens
Cookbook, but I've had mine since 1958 too, so maybe the newer editions
have a different recipe? The one in mine calls for:

1/2 cup sugar
1 cup light corn syrup
1/4 cup butter
1/4 tsp. salt
3 eggs
1 cup pecans
9 inch prepared pie crust

Cream butter and sugar, add syrup and salt. Beat in eggs, one at a time
and stir in pecans. Put into unbaked pie crust. Bake at 350º for 1
hour and 10 minutes, or until knife comes out clean.

I've never made this one, but wouldn't be as sweet as some. That seems
like quite a long baking time.

Judy

Charlotte wrote:

>As a meta-note, I really don't "get"
> people who come onto clearly labeled
> threads for things they don't like or can't
> eat to announce "I don't like that" or "I
> can't eat that", or, even worse, act all
> superior for not doing so.

Charlotte, I like your attitude! I don't believe I've seen you in
here posting before, but I agree with you on the "I don't Like", or "I
can't eat" posters!

You mentioned cookies for dessert, and to me they make a perfect
dessert...they aren't too filling and always a delight to try the
different ones. I'm definitely a "cookie monster!"

Judy

Gary wrote:

>A homemade apple pie is my weakness.
> One birthday, a friend made me a
> homemade apple pie. I completely
> skipped my dinner plans and had pie for
> dinner. Then I had pie later for a snack.
> Then WAY later, I more pie for a late
> night snack. The next morning I finished
> the pie. The entire pie didn't even last
> 24 hours.

LOL you should have raved about that pie to the friend that made it, so
could have had one every year on your birthday! :-) I make my hubby's
best friend a rhubarb pie for his birthday in May, as he loves them and
our son-in-law a apple-mincemeat pie every year for Christmas, as he
says he'd rather have that than any gift, and he will eat the whole pie
by himself.

Apple is probably my least favorite of all pies, but do like it with a
little ice cream on top. I use to make them for the holidays when my dad
was alive, as he loved them. Hubby likes them too, but he has to watch
his sugar (and carbs) closely now, but I do plan to make one for
Thanksgiving this year, as our oldest son is coming here from TX. for 2
weeks, and he loves them.

I've been known to even eat pie for breakfast, such as a fruit or berry
pie and pumpkin too, as figure they're healthy! Ha!Ha!

Judy

"Charlotte L. Blackmer" > wrote in message
...
> In article >, Cheri >
> wrote:
>>"Charlotte L. Blackmer" > wrote in message
...
>>> In article >, Gary > wrote:
>>>>Janet Bostwick wrote:
>>>>>
>>>>> People say that they are just the right size
>>>>> and sweetness after a heavy meal.
>>>>
>>>>And this is exactly why many americans are overweight fat-asses. A
>>>>required
>>>>dessert "after a heavy meal."
>>>>
>>>>I never eat dessert after a meal. If the meal is right, no need for
>>>>more.
>>>
>>> Oh, aren't you special. Bless your heart.
>>
>>LOL
>
> As a meta-note, I really don't "get" people who come onto clearly labeled
> threads for things they don't like or can't eat to announce "I
> don't like that" or "I can't eat that", or, even worse, act all superior
> for not doing so.

I don't really mind someone saying they don't like something if they don't
go on and on about what an idiot you are for liking it, blah blah blah...or,
"no real cook would make/eat that, blah blah blah. It gets tiresome. I think
everyone knows the "Bless your heart" joke and you used it at the perfect
time. :-)

Cheri

Dave Smith wrote:
>
> On 09/11/2012 6:37 PM, Gary wrote:
> > I never eat dessert after a meal. If the meal is right, no need for more.
> >
>
> Oh pshw. A good dessert is a nice way to top off a meal. Just watch the
> portions. A serving of fruit is a good way to end a meal, but it could
> come in the form of a piece of pie..... a small piece.

I will admit to one dessert after one specific meal.
Occasionlly, I'll make a "breakfast for dinner" meal.

It's always a baked potato, 3 fried eggs over easy and still juicy and two
pieces of buttered toast. I'll add some sausage links if I have them. If I'm
really in a cooking mood, I'll cook a stack of thin pancakes too. (All of
that is the ultimate dish). Even if I skip the pancakes, I'll put a little
bit of maple syrup next to the sausage links.

Anyway, of my 2 pieces of buttered toast, I cut them all into quarters. Two
quarters, I will spread some grape or strawberry jam on them. Once I eat
the rest, this tiny sweet jam snack really does seem to finish off the meal
in a good way. This is the only time I eat dessert.

Gary

ImStillMags wrote:
>
> On Nov 9, 10:00 am, "Polly Esther" > wrote:
>
> Polly, one of the things I used to do for caterings was make pecan pie
> tarts.
>
> Same recipe, I just made tarts or tartlet sized ones.

My ex wife used to make those little pecan tarts (mini pies) occasionally
way back when we were married. I loved those little things. They ARE very
good. Better than making a whole large pie, imo.

Gary

Judy Haffner wrote:
>
> Dave wrote:
>
> >Oh pshw. A good dessert is a nice way
> > to top off a meal. Just watch the
> > portions. A serving of fruit is a good way
> > to end a meal, but it could come in the
> form of a piece of pie..... a small piece.
>
> True....that, and don't cha' know there is "always room for Jell-O"
> (Ha!) I think they had that in their commercials, and maybe still do?
> Hubby and I like a little sugar-free Jell-O (put sliced bananas in it
> and Lite fruit cocktail) and top with a spoon of Lite whipped
> topping...it satisfies our sweet tooth, and doesn't make us feel
> stuffed.

Thanks for that reminder, Judy. Jello with bananas and some whipped cream
on top is so good. Last time I ate that? At least 30 years ago. It really
is a light, good dessert. I must add this to my grocery list for tomorrow
morning.

G.

On Sat, 10 Nov 2012 16:33:12 -0500, Gary > wrote:

snip
Even if I skip the pancakes, I'll put a little
>bit of maple syrup next to the sausage links.
>
snip
>Gary

no, no, no, no, no. Syrup must never touch the sausages!
Janet US ;o)

Janet Bostwick wrote:
>
> On Sat, 10 Nov 2012 16:33:12 -0500, Gary > wrote:
>
> snip
> Even if I skip the pancakes, I'll put a little
> >bit of maple syrup next to the sausage links.
> >
> snip
> >Gary
>
> no, no, no, no, no. Syrup must never touch the sausages!
> Janet US ;o)

Are you serious? I prefer to eat the sausages and swipe them into the
syrup.

G.

On Sat, 10 Nov 2012 14:35:59 -0500, Gary > wrote:

>Cheri wrote:
>>
>> "Charlotte L. Blackmer" > wrote in message
>> ...
>> > In article >, Gary > wrote:
>> >>Janet Bostwick wrote:
>> >>>
>> >>> People say that they are just the right size
>> >>> and sweetness after a heavy meal.
>> >>
>> >>And this is exactly why many americans are overweight fat-asses. A
>> >>required
>> >>dessert "after a heavy meal."
>> >>
>> >>I never eat dessert after a meal. If the meal is right, no need for more.
>> >
>> > Oh, aren't you special. Bless your heart.
>>
>> LOL
>
>heheheh. Again, if I eat a great meal, I eat a lot and no room for
>dessert. Dessert is a separate meal or snack for me and that's why I don't
>make it or buy it often. If it's here, I'll eat it. If it's not here, I
>don't miss it.
>
>A homemade apple pie is my weakness. One birthday, a friend made me a
>homemade apple pie. I completely skipped my dinner plans and had pie for
>dinner. Then I had pie later for a snack. Then WAY later, I more pie for a
>late night snack. The next morning I finished the pie. The entire pie didn't
>even last 24 hours.
>
>Gary

You're a wuss, a good apple pie wouldn't last an hour with me. I
don't buy or make any kind of pie, I'll eat it all in one sitting...
the only saving grace is I don't eat the bottom crust... the critters
outdoors get that. I don't have dessert with meals either, I much
prefer dessert type foods as a separate snack, or as an entire meal...
I'm not beneath eating 3-4 pieces of fresh fruit for dinner.