|
|
Post by Harley on Nov 23, 2008 7:13:05 GMT -5
Yes Tina, are you going to make them?  Well...No...I usually get that task ......  |
|
|
|
Post by Sarie on Nov 23, 2008 14:21:25 GMT -5
I like pecan pie, it's my favorite. I probably have to make it later.
|
|
|
|
Post by Harley on Nov 23, 2008 14:59:27 GMT -5
I like pecan pie, it's my favorite. I probably have to make it later. I want some !!!! PLEASE.... |
|
|
|
Post by Sarie on Nov 23, 2008 19:02:10 GMT -5
Umm, sure why not!
Later...
|
|
|
|
Post by Harley on Nov 24, 2008 11:45:48 GMT -5
Umm, sure why not!
Later... Eagerly awaiting my BIG piece of pie here.....  |
|
snazzyhack
Studious Secretary
[M0:0]It's wicked cold. [ss:Coffee]
Posts: 140
|
Post by snazzyhack on Nov 24, 2008 19:23:42 GMT -5
Dear God I am fat enough as it is... lol. ;D  Ok... I love maple pie with pecan pie, it's a sort of new yearly tradition for me. I use local everything, whenever I can. Dad's family was from Quebec so I tap into that history as much as I can. My chatty recipes: Tourtiere... Make/ buy a double pie crust... line a deep round pie/ casserole dish with one crust. In a deep saucepan, put in enough olive oil to just about cover the bottom of the pan, and cook 2 chopped onions till soft. Add 2 lbs ground pork, 1 tsp. cinnamon, 1 tsp. allspice, and some salt and pepper. Then add about 1 cup of water, enough to cover the meat but still have a little peeking out above the water. Simmer over low for about 2 hrs. The water should be mostly absorbed by now. Peel, cube, and boil 2-3 potatoes. Mash them with a fork, and then blend them with the meat. At this point, I add another 1 tsp of the spices and s&p, because I love it spicy. Pour into the pie crust, and then top that with the other pie crust. Bake @ 350 till the top crust is browned a bit, usually about 1 hr. To serve, scoop it out. .............I am loved for this.............. Peanut Butter Fudge 1/2 stick of butter 1/2 can of evaporated milk 2 c sugar handful of mini marshmallows 1 bag of peanut butter chip dash of vanilla and a shake of salt Grease, flour, and line a 8x8 or 9x9 pan with wax paper. Trust me, it sticks if you don't. 1. In a medium saucepan over medium heat, melt the butter, and add the evaporated milk. Once that starts to bubble, add the sugar, stirring constantly, and bring to a boil. You can increase the heat here if you need to, but don't put it on high. 2. Keep it bubbling while stirring constantly for 4 mins. You can reduce the heat a little here if you get brown flecks... it's just burned sugar on the bottom. Add marshmallows, and keep it bubbling for another 5 mins. 3. Remove from heat; stir in the chips, vanilla and salt. Pour into the pan and put it in the fridge for an hour or two to cool it faster, then pop it out, unless you like really hard fudge. |
|
Tina ☺
Administrator 
Chillin'
[M0:42]Oh yea....bite me![ss:Black/Purple]
Posts: 21,029
|
Post by Tina ☺ on Nov 24, 2008 19:35:45 GMT -5
OMG! Did you HAVE to put a fudge recipe in here??? *faints* God I love me some fudge! I've never met a hunk of fudge I don't like either! |
|
|
|
Post by Sarie on Nov 24, 2008 21:23:13 GMT -5
:DShield your eyyyyyyyes!!
|
|
|
|
Post by Harley on Nov 24, 2008 21:36:19 GMT -5
Oh my Snazzyhack.....I'll have an order of both please...They sound real nice...Thanks for posting the how to's for them....  |
|
|
|
Post by Sarie on Nov 24, 2008 21:38:04 GMT -5
Harley, did I ever tell you that you remind me of my guitar teacher?
|
|
|
|
Post by Harley on Nov 24, 2008 21:43:43 GMT -5
Does he like candy corn too.....? |
|
|
|
Post by Sarie on Nov 24, 2008 21:44:53 GMT -5
Probly, but he used to be a biker.
|
|
|
|
Post by Harley on Nov 24, 2008 21:47:26 GMT -5
Used to be? Did he forget how to ride? |
|
|
|
Post by Sarie on Nov 25, 2008 23:13:46 GMT -5
He's old now!
He showed me a picture of his wedding day, and he had a mullet. I laughed so hard I cried.
|
|
|
|
Post by Harley on Nov 26, 2008 10:31:59 GMT -5
A mullet you day? HEHE LOL....They were stupid looking at best.... Tell him they sell trikes everyday...All day long.... |
|
