Why Do The Mods Hate The Lame Board?

[QuoteMan]

Edited July 11, 2009 by QuoteMan

[IcePrincessKRS]

[quote name='Terra Firma' post='1917018' date='Jul 10 2009, 11:01 PM']I actually make my own cherry pie filling ... I use frozen cherries, cornstarch, and sugar and a little water. For the mini tarts I put it in the food processor before cooking. It would probably also work with the canned variety. You can try it and let me know. [/quote]

Oh, I didnt even think about using frozen cherries. I could totally do that, too. I was just thinking how expensive it would be to buy fresh cherries. I usually follow a similar formula for making sauces for cheesecakes and "gop" for pancakes (Matt's family calls it gop, his mom usually just makes blueberry but I use whatever type of berry I have in the freezer).

[Sojourner]

[quote name='IcePrincessKRS' post='1917153' date='Jul 11 2009, 12:45 AM']Oh, I didnt even think about using frozen cherries. I could totally do that, too. I was just thinking how expensive it would be to buy fresh cherries. I usually follow a similar formula for making sauces for cheesecakes and "gop" for pancakes (Matt's family calls it gop, his mom usually just makes blueberry but I use whatever type of berry I have in the freezer).[/quote]
Fresh cherries are tasty but too time-consuming to make into a pie, imo. I absolutely hate pitting cherries. We had a cherry tree growing up ... I remember picking them and pitting them. My hands and arms would turn grey with the juice. Tasty, but a pain.

I make similar gop. I like to make a baked apple pancake with apple sauce. That's my favorite, but other fruit also works.

Almond extract also is good with raspberries.

[franciscanheart]

i just had a chicken salad. grilled, moist chicken bits with crumbled bleu coagulated milk over various greens, carrots, tomatoes, and sliced mushrooms. yum.

[heavenseeker]

skimming throughthis thread made me even more hungry than i already was

[IcePrincessKRS]

[quote name='Terra Firma' post='1917164' date='Jul 11 2009, 02:02 AM']Fresh cherries are tasty but too time-consuming to make into a pie, imo. I absolutely hate pitting cherries. We had a cherry tree growing up ... I remember picking them and pitting them. My hands and arms would turn grey with the juice. Tasty, but a pain.

I make similar gop. I like to make a baked apple pancake with apple sauce. That's my favorite, but other fruit also works.

Almond extract also is good with raspberries.[/quote]

Is your baked pancake custardy like a Dutch baby pancake? I make one of my MIL's recipes that she calls honey puff pancake that's basically a Dutch baby (I think her version might actually be a little more custard-like than some Dutch baby recipes, but I've never tried making a different one so I'm just basing that assumption from pictures I've seen). Sometimes I throw cinnamon and brown sugared apple pieces in it before I bake it. Usually we just dust it with a little confectioners sugar or a little syrup.

My mom had a cherry tree but back when she thought it was a good idea to have goats they ate and killed the tree before it ever bore any fruit. Oops.

[quote name='hugheyforlife' post='1917166' date='Jul 11 2009, 02:04 AM']i just had a chicken salad. grilled, moist chicken bits with crumbled bleu coagulated milk over various greens, carrots, tomatoes, and sliced mushrooms. yum.[/quote]

[Sojourner]

[quote name='IcePrincessKRS' post='1917301' date='Jul 11 2009, 12:41 PM']Is your baked pancake custardy like a Dutch baby pancake? I make one of my MIL's recipes that she calls honey puff pancake that's basically a Dutch baby (I think her version might actually be a little more custard-like than some Dutch baby recipes, but I've never tried making a different one so I'm just basing that assumption from pictures I've seen). Sometimes I throw cinnamon and brown sugared apple pieces in it before I bake it. Usually we just dust it with a little confectioners sugar or a little syrup.

My mom had a cherry tree but back when she thought it was a good idea to have goats they ate and killed the tree before it ever bore any fruit. Oops.[/quote]
Your mom sounds like my mom. My mom totally would have gotten goats. We had geese instead for a while. Four of them. She would go through fads like that. Some were better than others. She got on a fructose kick once, for example, and we put only fructose in the grape jelly we made that year. Fructose is not as sweet as sugar, though, so when we went to eat it, it was super sour. For the next two years, when we opened a new jar we'd melt it down and add sugar so it was palatable.

My recipe is pretty similar to a dutch baby, I think. I'll post it:

German Apple Pancake (Apfel Pfannekuchen).

3 large eggs
3/4 C. all-purpose flour
1/2 tsp. salt
1 C. milk
7 Tbsp. butter, divided use
1 apple (tart is best) sliced
Powdered sugar for sprinkling
Apple or pear sauce (basically apples, sugar, water, and cinnamon, cooked to a syrupy consistency)

Preheat oven to 425 F.
Heat 3 Tbsp. of the butter in an iron skillet or other oven-proof pan, then add apple slices and saute over medium heat until tender and slightly browned.
Make a batter of the eggs, flour, salt, milk, and 4 Tbsp. of the butter, melted. Blend until smooth.
Pour the batter into the hot skillet over the apples slices. Place the skillet in the oven, and bake until the edges are browned and crisp and the cake is puffed, about 20 minutes. Turn out onto plate, sprinkle with powdered sugar and serve with apple or pear sauce.

It's pretty simple, as recipes go, but really yummy.

[IcePrincessKRS]

That recipe is similar to the one I use.

6 eggs
1 quart milk
1 cup flour
1/3 cup sugar

melt a couple Tbs butter and pour into 9x13 baking dish. Mix all ingredients well, pour into prepared pan and bake 400 for 25 mins.

If I want a variation I'll add the cinnamon and brown sugared apples to the pan before adding the egg mixture. Sometimes I will add blueberries and bacon bits instead, it's really good but not as pretty since the blueberries "bleed" into the custard.

[Sojourner]

To keep the blueberries from bleeding (assuming you are using frozen):
Rinse them with water until they run clear, then toss them in a little flour until they are lightly coated. This works with blueberry muffins, so I'd think it would work with this as well.

[IcePrincessKRS]

[quote name='Terra Firma' post='1917340' date='Jul 11 2009, 03:26 PM']To keep the blueberries from bleeding (assuming you are using frozen):
Rinse them with water until they run clear, then toss them in a little flour until they are lightly coated. This works with blueberry muffins, so I'd think it would work with this as well.[/quote]

I'll have to give that a try next time. I've used both fresh and frozen, the frozen (obviously) bleed the worst.

[Nihil Obstat]

I figured out why mods hate the Lameboard so much. We don't talk cooking often enough.

[Lil Red]

because we're mean moms who never get any sleep.

[IcePrincessKRS]

[quote name='Lil Red' post='1917498' date='Jul 11 2009, 10:59 PM']because we're mean moms who never get any sleep.[/quote]

I think you may have just hit the nail on the head.

[missionseeker]

[franciscanheart]

but i'm not a mom