08-27-2012, 05:46 PM | #34381 |
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There are shoofly pies, and then there are shoofly pies! In other words, there are about a zillion different recipes. I come from the central PA area around Lancaster, where the Pennsylvania Dutch love this pie. I haven't always cared for it, but I have a recipe now that I enjoy --- but it is so intense that you have to share the pie with 12-16 others. (This said by a gal who can polish off a third of a cherry-cranberry pie in one sitting) My shoofly recipe has blackstrap molasses in it, making it a dark bottomed and intensely flavored pie. Good stuff!
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08-27-2012, 05:53 PM | #34382 |
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Pondering words I don't like...
Batchelorette. Why has spinster become such a bad word they had to cool up the term? Stewardess. Just don't like it Maid. When referring to housekeeping. They are rarely maids. Words I do like.... Bollox! Phooey! |
08-27-2012, 06:20 PM | #34383 | |
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Quote:
I got the recipe from somebody on ravelry who said it was her grandmother's recipe and that it always got rave reviews. I have no idea if it tastes like it's supposed to, but it's pretty good. She said her grandmother used a golden syrup called Turkey Syrup, but all I was able to find was Golden Eagle syrup. |
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08-27-2012, 06:24 PM | #34384 |
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"Supposed to" taste is all in the baker's preference! I've rarely tasted two that were alike.
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08-27-2012, 09:29 PM | #34385 |
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writing a short paper for one of my classes pretty upset with CBTL at the moment
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08-28-2012, 12:46 AM | #34386 |
It's about the umbrella
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Rumpelteazer - the Gardens are beautiful and you got some great pictures. I love some of the single flower pictures.
Betty - I haven't ever found a shoofly pie that I liked. I didn't know there were so many different kinds, so maybe I haven't one that I would like. Did you like it? |
08-28-2012, 03:02 AM | #34387 | |
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Today I'm going home. I only need to pack my access point, but I still have an hour and a half to wait before I have to leave. |
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08-28-2012, 05:04 AM | #34388 |
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It was good, but it didn't "wow" me like I had hoped. I think I'll try molasses in it next time, if I make it again. Next up, though, is a key lime pie (for my mom) then a buttermilk pie (for my niece.) I've moved through my quest for the perfect biscuit and on to making the perfect piecrust!
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08-28-2012, 02:33 PM | #34389 |
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My brother is the pie maker in the family. He grows apples, cherries, peaches, and 2 kinds of berries just for pies. And ingredients for salsa... humm.. I think he just likes cooking and growing his ingredients. They have tried deep frying anything and everything too. The last one I know about was fried ice cream.
Have fun on your quest for the perfect pie crust. |
08-29-2012, 04:43 AM | #34390 |
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Slowly waking up at home and being glad that I won't have to work until this afternoon. It was a long day of travelling yesterday, but it was nice to sleep in my own (soft) bed again.
I have also decided I'm not going into Dixons stores in departure lounges anymore. Last year I saw a Kindle Keyboard there and, once home, ended up ordering one. Yesterday I played around with a Kindle Touch and had to keep reminding myself about the press conference next week and the high possibility of the announcement of new Kindles. |
08-29-2012, 06:21 AM | #34391 |
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Having a bad stomachache
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08-29-2012, 08:45 AM | #34392 |
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08-29-2012, 01:18 PM | #34393 |
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Newbie trying to assess the utility of this forum. Hard to navigate. Needle/haystack scene. Was hoping for QAs and useful suggestions about converting InDesign and PDF layouts to ebook usable stuff. Anyone have positive experience with an authoring forum? Especially where precisely coordinated graphics are involved? (As in picture books or nitty gritty texts where you want the picture of what you're explaining right there, not 1-2 pages B4 or after.) Currently trying to figure out Calibre as authoring tool, which is how I got here. But I don't see threads involving graphics and page breaks yet.
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08-29-2012, 02:24 PM | #34394 |
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You could start a topic in the calibre forum.
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08-29-2012, 06:19 PM | #34395 |
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