Comments on: Lemon Lime Meringue Pie: Fearless Friday

By: Butterscotch Pie: Fearless Friday | Home Ec 101

Butterscotch Pie: Fearless Friday | Home Ec 101 — Fri, 24 Jul 2009 11:32:59 +0000

[...] 1 pre-baked pie shell [...]

By: Atkins diets

Atkins diets — Sun, 28 Jun 2009 03:07:34 +0000

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By: Jasi

Jasi — Mon, 15 Jun 2009 21:25:47 +0000

I’m so lame. A stick of butter, cup and quarter flour, pinch of salt and a tbsp or two of water gets buzzed around my processor and pushed into a pie form, chilled and baked.

I make pie crust all of the time and I don’t even own a rolling pin.

It’s not as tender and flaky but you can do it quickly and without fear or fuss. And most are just impressed that you didn’t buy it frozen. Although I have one of those in the box just in case anyway.

By: Nancy

Nancy — Mon, 15 Jun 2009 18:16:12 +0000

Fearless for me was making strawberry freezer jam. I had no idea how easy it was. Recently my daughter has been living off of strawberry jam sandwiches, and I wanted to get away from jam made with corn syrup. She also does not like the big chunks associated with store bought strawberry jam. So I cleaned the strawberries and pulsed them in my small food chopper. Very easy, and now that strawberries are on sale, pretty cheap, too.

By: rachel-asouthernfairytale

rachel-asouthernfairytale — Mon, 15 Jun 2009 18:02:37 +0000

that sounds DEE-lish!!!

By: Liz@HoosierHomemade@yahoo.com

Liz@HoosierHomemade@yahoo.com — Mon, 15 Jun 2009 13:47:01 +0000

You did a great job! That looks really yummy!
Thanks for sharing!
~Liz

By: ThatBobbieGirl

ThatBobbieGirl — Sat, 13 Jun 2009 18:13:02 +0000

*raises hand*

They’re used for more than welding. In fact, DH has never used it for that.

By: Barbra

Barbra — Sat, 13 Jun 2009 15:07:21 +0000

Why is that sad? Who in the world keeps a blowtorch around the house besides welders?

By: Klara

Klara — Sat, 13 Jun 2009 04:35:16 +0000

Well I am an Aussie but of Pommie origins and what I would call caster sugar is very fine grain sugar such as you would use for meringues etc because it dissolves more quickly and also for jams. Also used for rolling doughnuts and similar. I think you may call it confectioner’s sugar? (actually I don’t usually bother unless I happen to have some handy and THAT is usually only because I have bought it by mistake, my eyesight being none too clever with advancing years!)

By: Nancy

Nancy — Sat, 13 Jun 2009 03:50:44 +0000

Klara – There are no dumb questions! And you are welcome to help some of us trying to figure out English cookbooks. Like, what is “caster sugar”?