Post Punk Kitchen Forum

Apple Brown Betty -

Raisins or no?
how many if so? :)
thanks!

Making the Old Fashioned Chocolate Pudding Pie for dessert on Tuesday for a (secretly vegan) dinner party I'm throwing! Never made it before, hoping it turns out yummy and wows guests

The pudding in that pie recipe is just perfect!

I made the maple pecan pie (with chocolate chunks) an it was a huuuuggeee hit.

I made the betty with raisins (that were soaked in orange juice, I am making VCIYCJ's Carrot Cake Chewies tomorrow) and it SMELLS great. :) opefully it tastes great!

I made the key lime pie because it is my friends favorite, he loved and so did I! It came out perfect. But I will never use key limes again cause zesting that many was awful.

I made the peach basil pie.. it's yummy, but the inside isn't so "thick" as i thought it would be.

Does anyone know if soft tofu will work in the cheesecakes that call for silken? I promised friends cheesecake, but no one has silken on this side of town, and I don't want to drive across town to Whole Foods if I can help it.

It worked for me! I usually end up with soft tofu because the store always has it and I forget they're different, but it didn't matter in this case.

I ended up going over there yesterday, but thanks! I'll remember next time.

So the brownie bottom on my brownie bottom cheesecake floated to the middle of the cheesecake batter when I poured it in. Crust not cooked enough, maybe? The edges were pretty dang done, and the middle was solid, but soft. It did rise more than I thought it would though... probably an inch thick total.

I'm sure it'll still be delicious, but pretty sure that wasn't supposed to happen.

Can I use shortening or something else instead of cocoanut oil in the cream pies recipes? I want to try the raspberry lime and blueberry bliss cheesecakes and FINALLY have silken tofu and bananas, but can't really afford the cocoanut oil right now. :-/

The coconut oil helps the cheesecake to firm up in the fridge (since coconut oil sets hard when it's chilled), so shortening wouldn't really cut it. It would definitely still taste awesome, but if you're making it to impress and need a pretty pie it might not be worth risking it.

Makes sense. Hmm. Well, I may have to wait then... I would like it to be presentable to take to someone's house...

BB, I don't buy organic coconut oil from the health food shop, because it's too expensive for me. I am able, however, to buy it really cheaply in the Asian supermarket. Maybe that's an option for you?

Yeah, but the closest one is 50 minutes away... as is the co-op where we had previously bought it. HOWEVER... I do have a friend who might be able to get some there since she goes there at leadt once a week.

Made the Pear Frangipane tart a couple of days ago. Was so excited as I was adding the ingredients that I overlooked the sugar in the filling...boo. So instead, I sprinkled a handful of sugar on top before I put it in and then another handful when there was 5 minutes left to bake. The thing is divine and all sparkly from the sugar! Likely will make it like this from now on! Just a tip for anyone who is prone to forgetting sugar (yes, it's not my first time with that mistake on a dessert, and I am not ashamed).

Mmm, yesterday manquark made pecan pie. Delish! He subbed regular extra firm tofu for the silken, so I thought it would be a fail, but it was pretty awesome.

Has anyone turned the pecan pie into a chocolate pecan pie?

stupid question:
does this book have a pumpkin pie recipe?

have people made it and been happy with it?
it just dawned on me the holidays are coming up and i really was frustrated with teh pumpkin pie recipe from joy of vegan baking last year. i had nothing but shiitake tons of trouble with it. it never fully cooked. grrrr....

There are at least two, possibly more?

Yes, it has a pumpkin pie recipe and it's really really awesome. I've made it in two different ovens with drastically different specs and it's come out fine in both. I like baking it in an olive oil crust with chopped rosemary worked into the dough. Just make sure to bake it for the full time even if it starts to look done on top.

thanks! i ordered the book!

I finally got the book and the first thing I tried was the Blueberry Bliss cheesecake. It turned out great!

I upped the cornstarch amount a bit because I used frozen blueberries, both the filling and the topping set well.

Only thing I'll do different next time is when making the filling I'd add the blueberries very last, after pulsing all other ingredients together first. Mine were frozen so when I poured them in the bowl at the same time with all other ingredients the coconut oil hardened up immediately and didn't mix in too well after that. I'd definitely add the coconut oil and let it blend thoroughly before adding the frozen berries.

All the recipes sound so amazing, another winner by Isa and Terry!

Because of too much filling (3 pounds apples), I have to use the deepest Pyrex dish I have for Cosmos apple pie. Then, I have to turn it over onto a plate, because I'm afraid it would get soggy in the dish.

Does anybody use this pie plate:
http://www.ikea.com/us/en/catalog/products/60133035/

Does Cosmos apple pie fit into it with all the filling?

For She's My Cherry Pie I need tart cherries. It's the same as sour cherries, right? I can buy frozen or I can use drained sour cherries canned in the syrup (compote?). Which do you think would be better?

I sometimes make filling for phyllo sheets from sour cherries in syrup (using the syrup) and vanilla pudding powder (I don't add sugar).

ETA: Never mind, the answer is in the book, on the very next page.