pecan pie problem - leakage
bbstx
14 years ago
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lindac
14 years agoRelated Discussions
Pear/Pecan Bread
Comments (28)Deanna, of course it is. There are optional nuts in this recipe, but Grandma never used them. We nearly always had this hot from the oven, with vanilla ice cream. It's one of the few desserts I really liked even though it didn't have any fruit in it. Plus, it gets mixed up right in the pan, so no extra bowl to wash! HOT FUDGE PUDDING CAKE 1 cup flour 3/4 cup sugar 2 tbls cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 tbls vegetable oil 1 tsp vanilla 1 cup packed brown sugar 1 cup nuts (optional) 1/4 cup cocoa 1 3/4 cup hottest tap water Heat oven to 350. Mix flour, sugar, 2 tbls cocoa, baking powder and salt in an ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts, if used. Spread in pan, sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water carefully over batter. Bake 40 minutes. While still warm, spoon into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving 9 servings I haven't made this in a long time, I'm going to have to put this on the dessert menu soon. Annie...See Moresure.jell® _canning_recipe: Spiced Pumpkin-Pecan Butter !!
Comments (24)"Of course, the thing is, it depends on how you define "safe." That gave me a grin, Zabby. Never even thought of various levels of safe! I understand that canned pumpkin butter turning 'bad' is rare, and sickness or death caused by spoiled product is also a rarity. However... If I follow directions correctly, I do want to know that whatever I'm preparing is not going to make me or my family sick. Guaranteed. I think everyone expects the same. That is at least one reason some of us frequent this site, and probably the same for their site. There is no warning connected to instructions that says anything about a minute possibility of a small percentage of people falling ill after preparing and eating a canned Pumpkin Butter recipe, even when done correctly. Kraft is evidentially quite confident that it is safe. I hit 'reply' to the message I received above... This is the second message I sent: ................................................ Please note that I am NOT displeased with your recipe. It looks to have wonderful flavor and I'd love to be able to make it with confidence. However as I stated, I do have some serious concerns. Not one of the national canning institutes I have found recommend home canning pureed/mashed pumpkin or squash except you, and I can not figure out why. Can you guarantee me and the general public, that it is absolutely safe to make precisely as written on your site? Thank you so much for your time Crystal .............................. The reply back: Thank you for taking the time to visit us at http://www.kraftfoods.com/ and for letting me know about your experience. I know how disappointing it can be when a recipe doesn't turn out properly, and I'm sorry to hear that happened. I can assure you the recipe you received is correct as written. Our Kraft Kitchens Team thoroughly tests all of our recipes before they're published to ensure their accuracy. They may even take the extra step of having other members of the company review the recipes before they issue the final seal of approval. I hope this doesn't discourage you from trying one of the other recipes on our website, as I'm sure you'll find some great new ones that'll soon become family favorites! It was great hearing from you, and I encourage you to browse our website to take advantage of the great online food content that's available 24 hours a day! Kim McMiller Associate Director, Consumer Relations .............................. There ya go. It is safe, yes? But I still can't bring myself to make it. I'm still not understanding the whole picture. I'm not sure she was addressing MY question ...looking me in the eye, so to speak. It is safe in a 10 minute BWB but, NCHFP doesn't have a safe recipe to recommend to use with a pressure canner? Maybe it's not odd that one side won't gamble with my health but the other doesn't even blink. On the other hand, maybe they know more about the preservative powers of sugar and the correct amount to use than other canners do? I don't know.. they won't tell me. I've got to stop rambling on about this. It is so NOT like me ..so I give up. Frozen or canned cubed pumpkin it will be. Crystal...See MoreCalling all Pie Crust Experts?
Comments (24)A quick Pie Story: I may have told it before. But what the H3ll, I'm older than you all and allowed to do that. My MIL always tried to emphasize being carefull with the Gas Range, washing machines , etc. That was to my wife when she was growing up. Well when we were married about two weeks, I was coming home to my 2 nd floor apt. and my wife came running down the stairs, stopping me from going up to the apt. She said " don't go up there !!!" The oven is ready to explode. I went up to see what the problem was and heard a strange noise from the oven. Poof!!! poop!! Poof !!! Plop !!! I opened it, not knowing what to expect??? Here were two Apple pies Poofing away, she didn't make any slits in the top and the Whole Crust was lifting up and down and Poofing, Ploping away Her mother always warned her about the Oven exploding. At that time you had to light the oven with a match at a small hole in the oven bottom. If you turned on the gas and waited too long, there would be a BOOM!!! This was just one story of the many stories in Lou's " Life with my Wife "" I should have written a book. Like many other Recipe's , Most of the Pie Crust recipe's are about the same . I have had, and made, the one with Baking Powder added and it seemed to make a difference. How it is handled makes the biggest difference. LISA : Try rolling it up on your Grandmother's Macaroni stick not the Rolling Pin and then roll it out over the Pie dish. In the Army the pies were about 16 X 20. Think you can do one of those ? Keep practicing , when it don't work, roll it into a ball and throw it at your DH. Then he will give you the Wooden Spoon treatment. You will learn fast!!! PS : I don't believe you dipped bread in the gravy on Sunday morning. My Grandmother had about 25 notches on her spoon. They matched the Knots on my head. Lou...See MoreEvil Pecan Pie Muffins Grrrrrr!
Comments (26)OH yea on the bread pudding! Hey you know what? I think I have figured out my problem with these muffins. I've been overmixing the batter. I know with muffins only to mix until it's all incorporated and not more. I've been using the kitchenaide and letting it SPIN AND SPIN. I've overmixed them. That's why they are so fall aparty. Is that a word? Anyway, next time I'll just mix until it's all wet and then put into the muffin tins sprayed with Bakers Joy *just in case* Well? What do you think? Is this the reason for them sticking and not holding together? Too much air put into the batter?...See Morebbstx
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