Skip to comments.FR Weekly Cooking Thread *Recipes* Oct 8, 2011
Posted on 10/08/2011 7:19:24 AM PDT by libertarian27
Welcome to the 44th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
October 8 - National Fluffernutter Day
October 9 - National Dessert Day
October 10 - National Angel Food Cake Day
October 11 - National Sausage Pizza Day
October 13 - National Yorkshire Pudding Day
October 14 - National Chocolate Covered Insect Day
****FR Weekly Cooking Thread Ping List****
(to be added/deleted - please post here or PM me)
Recap of last week’s recipes (Oct 1st)
Breakfast* 21 * Breakfast muffins (various recipes)
Dessert* 7 * Louisiana Yam Cake
Dessert* 29 * Pumpkin Cheesecake
Meal* 8 * Braised Beef Short Ribs
Meal* 13 * spicy sesame pork stir fry
Meal* 25 * Easy Football Party Chili
Meal* 31 * Bacon wrapped meatloaf
Meal* 32 * RIVERBEND CHICKEN
Meal* 33 * Marsala Chicken Breast
Meal* 35 * Cheese Chicken
Meal* 37 * White Bean and Chicken Chili
Meal* 38 * Chicken braised in a red wine sauce
Meal* 42 * Marinated Chicken Shish Kabobs
Meal* 48 * Chicken with figs in a port wine sauce
Meal* 50 * Chicken in Pastry
Meal* 54 * Red Wine and Chicken
Meal* 55 * Herbed Roasted Chicken with Vegetables
Meal* 62 * Reuben Meatloaf
Meal* 69 * Anytime Potato, Sausage, and Egg Pie
Meal* 72 * Chicken Paprikash
Side* 16 * Brown and Wild Rice Pilaf with Bulgar Wheat
Oct 1st recap link
Here's my recipe for popsicles. I'm really cheap so this is the lowest cost way of making them that I know. Go to the dollar store and buy a popsicle mold for making 6 popsicles at a time. Go to Aldi and buy a bottle of their cherry or cranberry and pomegranite juice for about $1.69 a bottle. Fill the molds with the juice and place in the freezer until they are frozen solid. When you take them out run the mold under hot water to get them to release from the mold. They taste great and have a good texture.
ping for later
One of my favorite sandwiches growing up -- a FLUFFERNUTTER!!! I think I'll celebrate it today!!!
October 9 - National Dessert Day
I'll celebrate it with a BIRTHDAY CAKE!!
October 10 - National Angel Food Cake Day
Should DEMS and RINOs have any angle food cake??
October 11 - National Sausage Pizza Day
Might make a homemade Pizza for that day!!
Nothing for the 12th....:(
October 13 - National Yorkshire Pudding Day
October 14 - National Chocolate Covered Insect Day
No thanks...(not into eating insects...)
A little late in taking part in this delightful weekly thread. I might just as well share some of my fav Chinese recipes. This one is an easy one for wings. Partially traditional and partly eclectic.
LEMON BAKED CHICKEN WINGS
3 to 4 pounds chicken wings
1 tsp. paprika
Pepper to taste
1 ½ tsp. salt
¾ cups flour
3 Tbsp. oil
Juice of one lemon
2 tsp. soy sauce
3 Tbsp. honey
3 Tbsp. vegetable oil
Cut the wings in sections, discarding the tips.
Mix paprika, pepper and salt. Mix well with the chicken and let sit 30 minutes.
Put flour in a bag, add chicken and shake till coated.
Combine the lemon juice, honey and vegetable oil.
Preheat the oven to 350
Line a cookie sheet with foil.
Spread the 3 Tbsp. oil over the flowered chicken and place in a single layer on the foil.
Bake the chicken 20 minutes.
Turn the wings over and baste with the lemon mixture.
Bake 20 minutes longer.
During the last 10 minutes baste with the pan juices.
SERVE — hot or cold
Johnny Cakes are cornbread shaped like pancakes. This is a very basic and very old recipe. I learned how to make them from my grandmother.
1/2 cup plain cornmeal
1/4 teaspoon salt
2/3 cup boiling water
Shortening for greasing the skillet
Mix the cornmeal and salt in a bowl. Pour the boiling water over the cornmeal and stir. Let the mixture stand for about five minutes. If the mixture is too thick to spread in the pan, add one to two tablespoons of water.
Heat a lightly greased skillet or griddle. Pour the mixture into the skillet. You can make small Johnny cakes or one large one.
Cook over medium heat for about 5 minutes.
Pull up edge of cover to vent.
Microwave on high for 2½ minutes or until hot.
Super Bowl Sausage Pizza
Top 12” pizza crust w/ Tomato Sauce recipe. Scatter over Italian Sausage pieces, then grated mozzarella, Gruyere, Romano cheese to edges. Brown 450 deg 8-12 min.
ITALIAN SAUSAGE: Saute almost done 6-8 min 4 oz ground Italian sausage (skin removed). Add a few fennel seeds for extra punch.
TOMATO SAUCE TOPPING Saute soft 3-4 min tbl heated olive oil, 5 coarse-chopped gar/cl. Off heat stir in 3 tbl tomato sauce, tsp ea dried oregano, dried basil, fennel seeds. Add tomato sauce as needed to cover pizza crust.
Hope you have a great birthday Sunday!
Now, go bake your cake!!! :>)LOL
What are we venting and nuking? LOL
FRESH CRAANBERRY MOULD
1 lb. fresh cranberries
1 cup crushed pineapple (drained)
2 small packages cherry jello
2 to 3 tablespoons fresh lemon juice
3/4 cup sugar
1/2 cup pecans (chopped)
1 cup celery (chopped)
3 to 5 oranges (sectioned)
Make jello with 1 cup hot water and 1/2 cup cold water. Add sugar and 1/2 cup juice from pineapple. Grind cranberries or use processor. Add to jello with the pineapple, pecans, celery, and orange sections. Put in 2 quart mold and chill until set.
FRESH CRANBERRY RELISH
1 quart fresh cranberries
2 oranges (Pealed)
1 whole orange
1 2/3 cup sugar
juice of 1 lemon
Wash cranberries and put in processor with oranges (remove seeds first). Add lemon juice and sugar. Mix well. Chill
This will freeze well if you like.
LAYERED CRANBERRY SALAD
1 16 oz can cranberry sauce
1 8 oz can crushed pineapple
2 tablespoons lemon juice
1 3 oz package cream cheese
1/3 cup mayonnaise
1/2 cup powdered sugar (sifted)
1 cup nuts (chopped)
Crush pineapple sauce with fork. Add pineapple and lemon juice.Set aside.
Whip cream and mix with softened cream cheese, mayonnaise and nuts..
Alternate layers of (first cranberry mix and then cheese mix. Freeze til firm.
Hope you enjoy one or all Edith
On the first one I meant MOLD
National Chocolate-Covered Insect Day? Where do you get these things? You are completely amazing!
I don’t make these things up - someone else does *snicker*
I just cut&paste away....:)
You never know. lol
That's cheating on this thread lol:>)
I have been trying to get my family used to eating brown and wild rice and other different grains besides white rice more often, so I have been making up all sorts of variations to try on the family. I made this cranberry recipe the other night and served it with some baked chicken and baked acorn squash. It went over very well with my family.
Cranberry Brown and Wild Rice
A small handful of pine nuts, or slivered almonds (optional)
1 tablespoon of oil
1 small red onion or two shallots finely chopped
3 garlic cloves, finely minced or grated
1 cup brown and wild Rice
2 cups chicken broth
1 teaspoon dried Thyme
1 teaspoon dried Parsley
1 teaspoon of your favorite seasoning blend ( I like to use fajita seasoning or Mrs. Dash)
½ -1 cup dried cranberries, depending on your own tastes
Cook nuts in a dry skillet until you can start to smell their aroma. Remove from the pan and set aside.
Saute onions and garlic in the same pan using the oil. When tender add the rice, chicken broth and seasonings. Bring to a boil and then reduce to simmer. Cook until all the liquid has been absorbed and the rice is done. Depending on the brown and wild rice mixture you use, this could take anywhere from about 20 minutes to 50 minutes as some brands cook faster than others. Fluff the rice and stir in the cranberries. You can stir in the pine nuts as well, use them as a garnish, or serve them as a topper. I served them on the side because two people in my family dont care for nuts in most foods.
I think as a variation other nuts or dried fruits could easily be substituted in the above recipe. I think pistaschios, or hazelnuts would be equally good and apricots, raisins, or even dried cherries would also go well in this rice.
Aaaarrraaauuugghhh! I almost missed Fluffernutter Day!
Thanks for the heads up...
Must make run to store!
This isn’t a recipe-—it’s a request. I eat at a place called Jay Alexander’s, and they have the most amazing “Tequila Beans.” I cannot find a recipe anywhere for Tequila Beans. Any help?
I am deprived. I never have had fluffernutter or even Marshmallow Fluff. Marshmallow fluff apparently isn’t sold anywhere in Oregon. The closest thing we have available is Kraft Marshmallow cream, which I understand is quite different and not nearly as good for fluffernutter sandwiches.
Does anyone have a recipe for making your own Marshmallow Fluff?
Mrs p6 says it’s in the baking section in stores her in W PA. I know it is in some of he dollar stores.
She also thinks Kraft is almost as good.
There is an interesting 3 ingredient cookie recipe at picky-palette.com.
I can’t post because I’m on a new tablet and don’t know how to copy url’s.
Basically pbutter, fluff and 1 egg.. mix and bake. Wonder if you can use Nutella?
Can i have some cake too?? My birthday is Tuesday!
I'm trying to find a good recipe for a spicy, smoked sausage along the lines of those that are served at a good barbecue place.
I'm looking for a pork sausage recipe with anise and red pepper flavorings.
Are there any Freeper sausage makers out there?
Those do sound easy and good!
Here is the link to the recipe for anyone who wants it:
In thinking about Fall and Thanksgiving recipes I was wondering if anyone on the list besides me actually roasts their pumpkin seeds, acorn squash seeds, or any other seeds from other squashes this time of year.
I am roasting some today that were from the acorn squash we had the other night.
I sometimes just separate them from the pulp, throw them on a baking sheet, drizzle them with a little oil and salt, mix right on the baking sheet, and then spread them out in as close to a single layer as possible. Then I roast them in a 300 degree oven. Some seeds cook quicker for some reason, so I always watch them. We like ours just slightly browned, but the cooking time can take anywhere from 10-45 minutes depending on the type of seeds and how your own oven works.
For a low fat version, they can actually be roasted without any oil and just a sprinkling of salt. If you can’t have the salt or are on a low sodium diet, use a little garlic powder or your own salt free seasoning.
The low fat version is the way I am fixing them today. We love them this way to just eat as a snack or to sprinkle on our salads or other dishes for a little crunch.
I would love to hear some of your favorite ways to roast them.
We always have this with baked salmon. It is so worth the trouble.
¼ cup butter
1 cup onion, finely chopped
I clove garlic, crushed
2 cups long grain white rice
½ cup fresh lemon juice
¼ cup fresh parsley, minced
1 teaspoon thyme
½ teaspoon dill weed
½ teaspoon salt
¼ teaspoon pepper
½ cup Parmesan cheese, grated
2 ¾ cups chicken broth, heated to boiling
PREP: heat butter on medium in a Dutch oven. When melted, add the onion and garlic. After two or three minutes, add the rice, tossing grains well to coat with butter. Sauté for a minute or two. Add the lemon juice, parsley, seasonings and cheese. Mix well. Add the boiling chicken broth. (cold broth will make the final dish heavier and sticky) Stir well. Cover with lid and place in a preheated 350 degree oven. Bake for 20 minutes. The rice should be done. If its not, add a bit more broth and cook another 5 minutes. Remove from oven and fluff with a fork.
Didn’t know that could be done. A couple of weeks ago there was a recipe for squash and sausage here. We were going to try it but since I know my limitations I decided to cook a butternut squash and bake boneless porkchops in a rub with a side at fresh green beans.
Felt like I could have used the squash seeds but didn’t know how.
Next time I’ll save them and try.
BTW for the rub I used a tbs of course sea slt, a tbs of course black pepper and two tbs of veg oil. Mixed and then added maybe 2-3 tbs of brown sugar. Slopped 6 big chops in the mix, put them on a baking sheet for around 35 -45 min. The squash was in the oven at the same time.
I did make more rub for the last couple of chops.
Turned out great, even youngest son loved it.
The secret in my family is brown sugar or maple syrup or both. Mixed with ANYTHING my family will like it!
Oh, my, a fluffernutter sandwich!! I’m on a diet.... please eat one for me and ENJOY it!
FWIW Mrs p6 just said who DOESN’T roast the seeds!
We have done pumpkin seeds but I didn’t know you could use squash seeds too.
Oh my! not a distributor anywhere in Oregon!
You might have to order online.
A few years back a MA state senator tried to ban fluff in schools - his district happened to have the town where fluff was first manufactured - it didn’t go over very well for him but online ordered soared
My family also loves anything with maple syrup or brown sugar. I baked our acorn squash very simply in the same oven as the chicken breasts I was baking. Your family might like acorn squash cooked as I did, since I used brown sugar too. Here is how I did it:
Baked Acorn Squash
2 acorn squash
4 tablespoons of butter
4 tablespoons of brown sugar
Split each squash in half. Empty out the centers of the squash including the seeds, setting aside the centers so I you can pull out the seeds and roast them later. I used one tablespoon of butter on each half of the squash rubbing it on evey bit of the orange surface of the squash and leaving what butter was left inside the center cavity of the squash. I then sprinkled one tablespoon of brown sugar over the squash with any extra put in the center cavity on top of the extra butter. (It makes about a tablespoon of buttery brown sugar sauce to flavor the squash as you eat it.) I baked them in the oven until they were tender. (I use a fork to test them and if it slides right in, then they are done.) I baked everything at 350 degrees, but I have baked squash at a little higher temp or a little lower temp when I was cooking something else in the oven that needed a different temperature. Serves 4
The same method can be used for danish or butternut squash as well.
We haven’t had any butternut squash yet this year, but last year I roasted those seeds as well and my family loved them. I am guessing that the seeds from just about any winter squash can be roasted or dry roasted as I did today with the seeds from the acorn squash.
I think I actually like the dry roasting method the best if I am going to use them on salads or eat them plain as a snack, plus they are lower in calories! They seem to have more of a crunch that way and aren’t greasy at all. The ones I made today were excellent. There just weren’t enough of them! They were gone within minutes of me pulling them out of the oven. They barely had a chance to even start cooling before everyone started munching on them. I guess we are going to have to eat a lot of squash this fall, just so I can keep roasting the seeds for the family!
I just bought a large quantity of boneless country style ribs yesterday at the grocery store since they were on sale yesterday. I broke up the packages into batches of ribs appropriate for my family and threw them in the freezer. Usually we either cook them on the BBQ or in the oven and I just salt and pepper them and then baste them with BBQ sauce during the last of their cooking time. I think I might try your dry rub method as I know my family would love them cooked with brown sugar. I picked up some more acorn squash at the store as well, so I might cook them along with the ribs later this week. The two would go well together.
I have roasted pumpkin, acorn squash, danish squash, and butternut squash seeds and they have all turned out really well, but as I said in my earlier post I think I prefer the dry roasted method the best because I like the crunch and don’t need the extra calories from the butter or oil. (I’ll save those calories for my popcorn! LOL)
I would imagine that you can roast the seeds from just about any winter squash. I don’t think any of them are poisonous but now that I think about it, it might be a good idea to check before trying any others I haven’t mentioned. The ones I mentioned my family has been roasting since I was a child, so if they haven’t killed me by now they clearly aren’t poisonous.
This is one of those things! Some friends and family and I had a big discussion about this within the last week. We laugh about all the variations, and about how adamantly different families cling to different versions.
My family loves the cranberry-orange-apple only version. As for the jello flavor used - we used to use lemon or orange. But now that they have a cranberry flavored jello, that is our preferred flavor, because the jello doesn’t interfere with the basic taste of the salad - which is cranberry, orange, and minimal apple. My sister made some this way last week and I thought I had died and gone to heaven.
The recipes with cherry jello and celery are just too overpowering. (Said Floyd Cramer.) That’s a joke!! (From another thread)
I pretty much do the same thing with Acorn Squash - the butter and brown sugar - I like to add a dash/hint of cinnamon and I cover the tops with foil to seal... then into the oven on a cookie sheet.
If I’m running late with supper or don’t need the oven on for other things -I’ll nuke the halves for a bit to get them going and then into the oven with the butter,etc.
I have been a lazy lady. eating cheese.(too much kicking in allergies) Left overs from restaurant meals. sipping tequila.
leaving for a few weeks shortly & trying to empty out as much as possible the mess in my frig & freezer
Love this thread & you wonderful cooks who contribute.
My father always made Cranberry Relish, when I was growing up, before Thanksgiving... and it would last almost to Christmas - He and I were the only ones in the family that ate it.
He’d put the bag of cranberries and the oranges through a meat grinder (orange peel too! That’s the best part)then add sugar - never did the lemon thing.....every day that went by it got better and better. It’s got to meld together :>)
That relish is hard-core Cranberry! Love it!
I still make it but use the processor instead of the meat grinder for ease - the meat grinder gives a better shred/chop - but it’s messy.
Dad makes it every year too - he makes his own batch for himself down South and I make my own batch up North. No one else in the family appreciates it - It’s just for us-We’re Cranberry hoarders - lol
The words Tequila & Beans put together got me hunting on the internet for a recipe - there’s a bunch on the net.
After reading a J Alexander review about BBQ sauce in the beans and a recipe that a blogger said reminded them of J Alexanders Tequila beans - I bet if you put these two recipes together (pulled the best parts out of each of them) you might come up with something close.
On Friday we picked up a chocolate mousse cake on sale as a loss leader at the store to try. It had a devils food cake on the bottom, and that was topped with a layer of a fluffy chocolate mousse, and then topped with a hard chocolate shell layer on top.
While the cake was good, we did not like the hard shell on top, since it made the cake hard to cut into beautiful slices. We thought it would be better with a softer chocolate ganache instead. We have made something similar in the past using a chocolate brownie as the base, but we all agreed we like the devils food cake better than the brownie base. It also would make an elegant dessert for a holiday gathering, since it seems like most families I know have at least one person who doesn’t like the traditional pumpkin, mince, pecan, or sweet potato pies.
Here is what we came up with:
Chocolate Mousse Cake
1/2 a devils food cake mix or your favorite home made devils food cake. (enough for one layer of cake)
1 cup heavy whipping cream, beaten into whipped cream
1 batch of Easy Chocolate Mousse
1 batch of Easy Chocolate Ganache
Using a round spring form cake pan, with the base wrapped in foil just in case it leaks. Bake your favorite devils food cake or use a mix. It will only take half the cake mix, however, as you only need one layer of cake. Do not remove the cake from the pan, but let it cool.
While the cake is cooling whip the heavy cream and then make the Easy Chocolate Mousse. (recipe follows) Gently fold the whipped cream into the Easy Chocolate Mousse to make it light and fluffy. (Note, sometimes we don’t need to fold in all the whipped cream to make it a light and fluffy mousse. I assume that perhaps humidity or the temperature effects the texture of the mousse and the whipped cream. We just save any extra whipped cream to use as a garnish when we serve the cake.)
Spread the mousse over cooled cake and refrigerate one hour until the mousse is well set. I top the spring form pan with a plate to cover it before refrigerating it, but you could use plastic wrap too. If you don’t want a skin to form on the mousse, then use the plastic wrap directly on top of the mousse layer. My family prefers to have a skin form on top, since it reminds us of the pudding we had as children.
While the cake is cooling in the refrigerator make the chocolate ganache (recipe follows), and let it cool to room temperature.
Spread on the chilled cake and then refrigerate until ready to serve. The finished cake can be topped with whipped cream and/or dark, milk chocolate, and/or white chocolate curls for a beautiful presentation. The recipes for the Easy Chocolate Mousse and the Easy Chocolate ganache follow.
Easy Chocolate Mousse
1 cup semisweet chocolate chips
1 large fresh egg
1 teaspoon vanilla extract
1 cup heavy cream, heated
Place chocolate chips, egg and vanilla into the container of electric blender and blend for 30 seconds.
Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture. Blend until well-mixed and chocolate chips are melted.
(The Easy chocolate Mousse can also be made separately for a dessert all by itself. Simply pour it into 4 individual parfait dishes and refrigerate until ready to serve. Top each with a dollop of whipped cream on top for an easy dessert all by itself).
Easy Chocolate Ganache
1/2 cup chocolate chips (I usually use semi sweet)
1 tsp. vanilla
1 tbs. brewed coffee or 1/2 tsp. instant coffee granuals disolved in warm water to make about 1 tbs.
1/4-1/2 cup heavy cream (depending on how dark the chocolate chips are that you are using, the darker the chocolate the more cream I use the lighter the chocolate the less cream I use)
Melt the chocolate chips over a double boiler with the vanilla, coffee and cream stirring until it forms a smooth and silky looking ganache. I like to let it cool to almost room temperature before spreading over the mousse.
We like to use this recipe to top other cakes or cupcakes as well. It is a great topping for many desserts, so be creative and have fun with it.
Sounds pretty easy and elegant.
Just made these:
Trillians Arancini Di Riso
(Deep fried breaded rice balls stuffed with cheese and sauce)
6 cups of cooked white rice, drained and cooled (do not use instant rice)
¼ cup of tomato sauce
¼ cup of flour
1 large egg, beaten
4 oz of mozzarella cut into half inch cubes.
1 cup of Seasoned Italian breadcrumbs
4 cups corn or peanut oil for frying.
salt to taste
Taking about 2/3 cup of rice at a time, form into a ball. With two fingers open up the ball and fill with one cube of mozzarella and 1/2 teaspoon of sauce. Carefully close, dip in flour, then beaten egg and then in breadcrumbs. Repeat with rest of the rice. Deep fry at 350 F degrees until golden brown, drain on paper towels and salt to taste.
Makes about 10-12 rice balls.
I also made some bread balls the kids call moeballs.
I add more eggs and breadcrumbs to the leftovers and add a little water, parmesan, minced garlic, parsley, salt, form mini balls and deep fry. No exact amounts because im just adding to however much is left. My kids love these.
Pictures to follow.
I did a search and found several people requesting that particular recipe. Let me know if this sounds similar:
Beans with Tequila
Traditionally frijoles borrachos (drunken beans) are made with beer and pieces of pork and bacon. In this recipe from Juan Manuel Vivanco from Monterrey, Nuevo Leon, tequila is used instead of beer, and the pork has been omitted. The tequila is added twice during the last stage of cooking and again just before serving, to intensify the flavor.
1 lb pinto beans, borlotti beans, or pink beans, cleaned
10 cups water
3 tablespoons lard
1 tablespoon salt plus salt to taste
1 small sprig epazote, optional
1 medium onion, chopped
1 1/2 cups tomatoes, seeded, and chopped
4 serrano chiles, 2 whole and 2 chopped
1/2 cup tequila
2 tablespoons chopped cilantro leaves
In a large covered pot, simmer the beans with the water and 1 tablespoon of lard for about 2 hours until soft; add 1 tablespoon of salt and the epazote after the first hour. Drain the beans, reserving 1 cup of the broth.
Heat the remaining 2 tablespoons of lard in a cazuela or large pot over high heat until it starts to smoke. Add the onion, tomatoes, chiles, and a little salt to taste. Cook until the fat rises to the surface and the vegetables are soft, about 10 minutes. Add the beans and cook for 5 minutes, stirring constantly. Add the reserved broth and half the tequila. Continue cooking until almost all the liquid has evaporated.
When ready to serve, remove from the heat, add the remaining tequila, and sprinkle the cilantro over the top.
Utterly Deadly Southern Pecan Pie
1/2 (14.1-oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon*
1 1/2 cups pecan halves
1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
*Vanilla extract may be substituted.
That sounds really good! My husband loves pie, so I might have to try that one sometime soon!
Taste buds are like opinions, everybody has them and everybody's are different. I hope that you will enjoy it as much as we did.
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