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Members: 39
Latest Activity: 26 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Safety of frozen food

Started by Idaho Spud 26 minutes ago. 0 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3. 44 Replies

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

Comment Wall


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Comment by Randall Smith 5 hours ago

My pecan pie recipe comes from an old Better Homes and Garden cookbook (I think--the cover is long gone!). I tinker with the additives.

3 eggs (2 large will work): beat       Then add and mix                     1 cup light corn syrup (or maple flavored syrup)                           2/3 cup sugar (maybe half of it brown)                                       1/3 cup melted butter or marg.                                                   1 tsp vanilla

Then add and stir in 1 and 1/4 pecans--pieces and wholes wholes are tough to cut when pie is done)..

Here's where I'll add persimmon pulp or apple sauce to give it a little zing--about 1/4 cup stirred in. Bake in pie shell 50' @ 350 degrees (check with knife or toothpick)

My pie crust uses the same ingrediants as Patricia's, but cut by about a third for one single crust pie.  


Comment by Patricia 21 hours ago

Yeah, too hard to work with when still at the sticky stage.

Comment by Idaho Spud 21 hours ago

Good addition Patricia.  I didn't catch that from your original post.

Comment by Patricia 21 hours ago

Just don't use it right away. It needs to sit in the fridge for at least an hour or two, & then its very easy to handle. I always freeze it first, & then thaw out only what I need.

Comment by Idaho Spud 21 hours ago

Thanks Patricia.  I'm saving that recipe and will try it.

Comment by Patricia 22 hours ago

I am no good at pastry either Felaine until my pal gave me a recipe that NEVER fails!

1 c. shortening or lard

1/4 c. butter

1 tsp. salt

3 cups sifted flour

1/2 c. cold water

Cream shortening & butter thoroughly, using electric mixer if desired.

Stir salt & flour together, gradually add to shortening mixture, creaming well. Add water & mix thoroughly. Mixture will be very sticky. Divide into desired sizes, wrap firmly in plastic wrap & freeze, or keep refrigerated up to 10 days.

Before using, let stand at room temp to soften, then roll out on floured board to desired thickness, & add to pie plate. Fill & bake accordingly. 

Comment by sk8eycat yesterday

Pecans & Persimmons....sounds die-VOON!  Can it be served in a crumb crust, or as a pudding?  I gave up trying to make decent pie crust 40+ years ago, and the frozen crusts are icky.

Recipe, please?  Oh, please????

Comment by Randall Smith yesterday

Christmas day. Nothing special to eat--leftover cabbage and bean soup. I did make a pecan/persimmon pie the other day.

Comment by Patricia yesterday

Too sweet for feasting thanks.

Comment by Grinning Cat yesterday

Merry Newtonmas (Dec. 25), and health and happiness to you all!

In honor of Sir Isaac, we could feast on Fig Newtons and apple pie.


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