soapermom

Soapermom do you find that glass pie plates work better than the aluminum toss aways?

No, I use whatever. You do have to watch glass though, things tend to brown faster in a dark metal or glass pans than they would a shiny metal pan like an aluminum toss away. The pluses for glass pan or just a regular (non disposable) metal pan are they are sturdier and easier to deal with esp if you have a liquid pie going into oven..

I place the pie on a cookie sheet for baking or place some foil on the oven rack... just in case... pie got bumped or anything I don't want a mess.

Pie will bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. It should still be slightly jiggly when moved.

Cool for 2 hours. The top will still be slightly tacky... so watch you you will get fingerprints like mine:laugh2:

If your pie appears to have a split or crack, this is a sign it over baked. this is quite common with custard pies, but cover it up with whipped cream it will still taste good.

Serve immediately or refrigerate.

next we add the can of evaporated milk. Mix well until the mixture looks evenly blended.

Then pour into your crust.

Next add your pumpkin, then your spice mixture. mix.

mix sugar, cinnamon, salt, ginger and cloves( or pumpkin pie spice if you substituted) in small bowl.

beat your eggs in a large bowl with a mixer until frothy.

I'm seeing some viewing. They may not be talkative.

yeah thats fine.... at worst this is a very detailed recipe:laugh2:

Gather your pie ingrediants and materials.

Now you can crimp the edges. You can press the edges with the tines of a fork, or by pinching around the edge with your fingers like this.

Now we can make pie!

Now that you have your crust rolled out, bring your pie plate near your work surface, you can use the pie plate to measure and see if your crust is right diameter.

Fold the dough in half, pick it up and lay across the plate.Open the dough up and gently work it into the plate.

*If you used wax paper or pastry mat, you may be able to just turn the whole mat over your plate, I will demonstrate the former just to show how its done,

If it tears or splits, just pinch it together again, or use scraps to fix any holes.

I am gonna FF now to after the dough has chilled.

Roll your dough. This is the part that just takes a bit of practice.

Use a lightly floured board or pastry mat, some use wax paper.

Add little bits of flour as you go and turn the dough frequently, roll, turn, roll. Working as quickly as you can so fats do not melt and your dough doesn't get tough from overworking gluten.

Begin by rolling from the middle of the dough up. Turn the dough one quarter and repeat. Always roll in one direction and turn the dough often.

If the dough tears, just push it back together.

It doesn't need to be perfectly round, just large enough to fit your pan.

Edges will get trimmed.

I don't know if you can tell by this pic, but I rolled my dough between two of those flexible cutting mats... kept dough from sticking to my rolling pin, and makes for easier transfer of the dough. Pastry mats and wax paper work just as well.

Place your ball of pastry on some plastic wrap and wrap it up. While wrapped, press the ball out into a flat disk shape. This will make it easier to roll out later after it is chilled.

Place your dough in fridge or freezer to chill. Refridgerate for one hour or freeze 30 minutes.

Now we are ready for the water.

Slowly add the water one tables spoon at a time and work it in with spatula or your hands and watch closely as you work it in. It should still look dry. Grab some with your hand and squeeze. Did it hold together? Then you have enough water. If it didn't, or you're not sure, add a little more and mix quickly. Test it again. You should be able to gather it into a ball with pressure.

I appear to be alone.. I am gonna progress.. but will be available for questions from latecomers..

Cut the fat into the flour mixture quickly. Butter first, shortening second with a pastry cutter or by pulsing in a food processor.

**Cutting means to essentially rub the fat into the flour some people use their fingers, a fork, two knives. A pastry blender works well, or pulsing in a food processor in short bursts.

Your mixture should resemble coarse meal. Bigger lumps of fat are ok aim for pea-sized.

gather your pie crust ingredients and materials.

Measure your flour, salt and sugar to mixing bowl.

Chill your fat and water,This is crucial.

Pie crust is first.

I get asked a lot what makes a good pie crust, and what goes wrong when "I" make a pie crust.

What makes a pie crust good and flaky is making sure you only coat the fat with flour, we aren't mixing or blending ingredients together.

This is much easier to do if the fat is very cold. When adding the liquid, you don't want it to mix in you are just gathering all of it together so that it sticks to one another.

Working quickly is very important with pie crust. Body heat and friction causes the fats to melt.. and that would change the consistency.

woohoo... I am antsy

I guess I will get started now

WSp cupcake is very nice.. esp in B&B. light and sweet but not cloying. not too heavy on vanilla.

Let me save you some money:

(1) you can already get 'Butt Naked'

(2) you can already get 'Sex On The Beach'

(3) you can already get 'Lick Me All Over'

(4) get some 'Pink Sugar' and rename it 'Pink Pussy'

(5) get some 'Cotton Candy' and rename it 'Edible Undies'

(6) get a soapy clean or water scent and rename it 'Sex In The Shower'

(7) get somebody's 'Amazon Teak' or 'Monkey Farts' or similar and rename it 'Jungle Love'

(8) get something vanillaey and rename it 'Body Frosting'

(9) get an ice cream scent and rename it 'Lick It' or 'Blow Job'

(10) get some sweet and sugary and rename it 'Cuddle Up'

(11) repeat ad infinitum....

oh I never had any purchase intentions.. I dont know this supplier, their descriptions SUCK and the prices were high. This was merely for entertainment purposes for a friend:laugh2:

rosemary or lemongrass would work well.

Florida Incense

Is this what you're talking about??

yes.. thank you!!

You're not thinking of www.candlesoffmain.com, are you?

no this was an FO site.... they had a a special "adult" scent section...

On Tristate I get Lick Me All Over. I can't enough of it this season. Not sure if that's risque enough for ya!

Shari

oh no.. these are WAYYYY worse:laugh2: lick me all over is tame .

I am looking for a site that had some really risque Fo names.. you had to click on a different section to see these( not SOS).. they had some pretty risque names... anyone?

soap is easy

candles are, apparently, impossible! LOL.

both are addictive.

I had the opposite experience:laugh2:

I took to candles immediately. I had very few flops, and it was like I was meant to make candles.

Soap.. I thought would be easier. I am a chef for goodness sake I am used to doing things by weight and things formulary, its chemistry too, my best subject!

Soap was way tougher for me.

wsp has them for 6.00 a piece.. if you loo around you can find these in MANY dollar stores. familt dollar, dollare genral adn dollar tree... for 1.00. I have gotten many from Dollar tree.