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[...] Not pie at all, but still delicious pumpkin tiramisu. [...]
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[...] Fennel Blackberry Cookie Recipe [...]
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[...] couple different recipes but liked the one from Bliss Tree contributer Marye Audet whose recipe for Red Velvet/Cheesecake Marbled Cupcakes looks yummy too though I haven’t tried it. Basically, you take cream cheese, eggs, sugar and [...]
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[...] are going to roast the pumpkin much like I showed you in the Pumpkin Smackdown post. Remove the seeds and as much of the stringy stuff as you can. Instead of roasting it at the [...]
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[...] Fennel Blackberry Cookie Recipe [...]
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Marye Audet
Follow Marye on Twitter @MaryeAudet. Marye is a die-hard foodie and busy home school mom to eight kids. She and her husband, Marc live in a 100 year old ... more
i think it is called a ricer. that is what i call mine.
Yep..I couldn’t remember..and I think it is also called a food mill..Sometimes I have these lapses..and I can’t thin of the words!
What a beautiful pie Marye. You’ve improved the classic pumpkin pie.
I just want to pull up a chair and enjoy a piece. Isn’t that old thingy a ricer?
Well come on! Thanks Megan.
I love this challenge, and I’m so delighted the White House garden will be at the center of the meal.
I look forward to watching it..eventually. I dont have cable. :/
What is Grandma Molasses? I’m in the UK. The only molasses we can get here that I’m aware of is called treacle. Do you perhaps mean Golden Syrup?
Maz- it is always hard to translate
. Grandma’s molasses is unsulphured molasses….I am not sure what the equivalent is there..but no, not golden syrup..I think that is more like Corn SYrup.
Can you substitue grape juice for wine? Can you recommend a sweet wine.
Wendy..sure you can or even substitute gingerale or water. I’d say a ruby port might be just right.
I have to agree that the Libby’s recipe is the only one I’ve ever really liked…but this recipe may be the one that scoots Libby’s out of the top contender spot! I hope I can find a pie pumpkin–they’re supposed to be in short supply this year…
By the way, I have both a ricer (with kind of a plunging handle) and a food mill (with a circular rotating handle) and the picture of your Mother’s unnamed kitchen tool looks like a food mill to me too (although they probably give you both the same result—my food mill has three different hole sizes so you can mill fine, medium and coarse).
Anyway, it you haven’t tried using a ricer to make the best fluffy mashed potatoes ever, you should do so this Thanksgiving–simple recipe: Idaho potatoes, melted butter, warmed half & half, salt, a bit of pepper and a tiny pinch of nutmeg….yum! Cook the potatoes, then drain in a colander. Put the cooking pan back on the heat and heat up the butter, half & half and seasonings. Rice the potatoes right into the pan, mix, adjust the seasonings and you are good to go! By the way–that’s my secret recipe, so don’t tell anyone…
I hope you like it,
My mouth is so watering. What fabulous photos, too!
thanks Jen..I have had some good light the past week!
i send a lot of cookie soverseas. i also use popcorn (airpopped not microwave) as packign peanuts.
I don’t ever recommend this idea because you can end up with weevils and other grain born bugs in your popcorn.
First of all, I’d like to thank you for all the hard work and research that went into your two lists of Best Cookies. I make all our old favourites, especially at the holidays, but I also like to find something new. Your lists have given me a lot of options.
I made the Maple-Brown Sugar Snickerdoodles and I *thought* I followed all the instructions but maybe you might have a thought about why the dough was kind of dry and had to be pinched and pressed to hold together. The sugar mixture didn’t stick really well because they were so dry. I used dry measure cups for the flour (I spoon the flour into the cup and then level it with a knife). Could that be where I went wrong? I used an extra-large egg.
I’m really looking forward to trying some of the others on the list. Again, thank you for sharing all this with cookie bakers everywhere
Grace…It does sound like too much flour. These measurements work well for me. Try cutting the flour by 1/2 cup and see how that works for you.
I love it, tart berries, and some nice red wine, plus crisp and plenty of sugar, mmm. PAMA pomegranate might be good too.
I bet it would!
http://i17.photobucket.com/albums/b61/xxdancinbabyxx/cake.jpg
that’s more like it!